INGREDIENTS
Salsa:
3 cups cooked, fresh sweet corn kernels* ( or 1 16oz. Bags frozen sweet corn kernels, thawed)
2 cans (15oz.) black beans, drained and rinsed
1 3/4 cup diced red onion
1 1/2 cup chopped green pepper
1 large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced
 
Lime Cilantro Dressing:
2 Tbsp. Extra virgin olive oil
3/4 cup fresh lime juice, zest of one large lime,
1 1/2 Tbsp. Garlic, finely minced,
1 Tbsp. Ground cumin,
1 tsp. kosher salt, 2/3 cup cilantro, chopped
 

DIRECTIONS
1. Combine all salsa ingredients in a large bowl and set aside.

2. Whisk together ingredients for the Lime Cilantro Dressing

3. Pour over vegetables and toss lightly to coat all ingredients. Chill for several hours
 
*Two medium ears of corn yields about 1 to 1 1/4 cups corn kernels
 

INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread
1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided
1 garlic clove
 
2 cups watermelon, diced
1 cup feta cheese, cut into fine dice
2 Tbsp. fresh chives, minced
2 Tbsp. Fresh mint, minced
4 tsp. Balsamic vinegar, or to taste
Salt and pepper to taste

DIRECTIONS
1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes.

2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast.
 
Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
 

INGREDIENTS
2 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp. Dijon mustard
4 tsp. white sugar
1 tbsp. cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
Salt and pepper to taste
1/4 cup sliced almonds
 
​DIRECTIONS
Heat olive oil in a large pot over medium heat.  Stir in the onion and garlic; cook and stir until the onion softens and turns translucent about 5 minutes.  Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat.  Stir in the kale, cover, and cook 5 minutes until wilted.
 
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.  Season to taste with salt and pepper.  Sprinkle with sliced almonds before serving.
 
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish
 

INGREDIENTS
1 15-oz can  chickpeas, drained and rinsed
6 tbsp. tahini
6 tbsp. fresh lemon juice
3 tbsp. plain yogurt
2 tbsp.  olive oil
4 cloves garlic, crushed
1 tsp ground cumin
1/4 tsp cayenne pepper plus more for garnish
1/4 c jalapeno pepper, minced
1/4 c red bell pepper, seeded and diced
 
DIRECTIONS
In a food processor or blender, puree chickpeas , tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture.  Transfer puree to a medium bowl.
 
Add garlic, cayenne, jalapeno and bell pepper.  Mix well. Season with salt and pepper.
 
Cover and chill 2-4 hours to allow flavors to blend.  Garnish with cayenne pepper just before serving.
 
Tips & Notes: Stumped on the tahini?  The ingredient is a Middle Eastern paste made from ground sesame seeds.  Find it in your local grocery store in the ethnic aisle or with the condiments.
 
Yield: 16 servings
 

 
 

INGREDIENTS
4 kohlrabi bulbs, peeled
1 Tab. Olive oil
1 clove of garlic, minced
Salt and pepper to taste
1/3 cup grated Parmesan cheese
 
DIRECTIONS
Preheat oven to 450 degrees
 
Cut the kohlrabi into 1/4 inch thick slices, then cut each of those slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat. Spread Kohlrabi in a single layer on a baking sheet.
Bake in a preheated oven until brown 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to oven to allow the cheese to brown, about 5 minutes. Serve immediately
 
 
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready in: 30 minutes
Servings:4
 

INGREDIENTS
1 sm. Red onion, chopped
1 sm. White onion, chopped
1/2 c. Celery, chopped
1/2 tea. Garlic, minced
1 green  bell pepper, seeded and chopped
3 cups pumpkin, cut in  about dice size pieces
3 cups frozen corn
1 can creamed corn(14oz.)
1 16oz can tomatoes, crushed & puree
1 1/2 cup firm roma tomatoes, fresh and chopped
4 cups chicken stock
1 lb, chicken breast, cooked & chopped
1/4 tea. Black pepper
3 c. cooked rice
Salt to Taste
 
DIRECTIONS
Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 minutes
 

INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed
3 1/2 to 4 cups fresh mint leaves, packed
3 green serrano peppers**, seeded, deveined and coarsely chopped
4 garlic cloves, coarsely chopped
2  tbsp. stone-ground mustard
3 tbsp. honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 3/4 c extra virgin olive oil
Refrigerated pesto will last for at least 5 days.
 
DIRECTIONS
In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
With processor running, slowly pour in olive oil and thoroughly mix.
Refrigerate leftovers in a tightly covered container.
 
Yield:  10-12 servings (makes 1 1/2 cups)
Prep Time:  15 minutes
Cook Time:  0 minutes
Total Time:  15 minutes
Difficulty Rating:  Easy
 
Tips & Notes
*Italian parsley is also known as flat leaf parsley.  It has a stronger, less bitter flavor compared to regular parsley.
**Serrano peppers which look like thinner jalapeno peppers are hotter and more potent.
 
 
 
 
 

INGREDIENTS
12 whole plum tomatoes, quartered
1/4 cup olive oil
1 tbsp.  garlic, minced
1 tbsp.  shallots, minced
2 tsp fresh basil, chopped or 1 tsp dried basil
1 tsp dried oregano
1 tsp fresh thyme
1/4 tsp salt
1/2 tsp fine black pepper
 
DIRECTIONS
Preheat oven to 250 degrees.
Mix all ingredients and toss with tomatoes.  Lay tomatoes on a sheet pan.
Roast in the oven for 1-2 hours, or until the tomatoes and garlic begin to brown.  Let cool before serving.
 
Yield:  5 servings
Prep Time:  10 minutes
Cook Time:  1-2 hours
Total Time:  2 hours, 30 minutes
Difficulty Rating:  Easy
 
Tips & Notes: Adjust time for the number  and variety of tomatoes used.  This recipe is a great way to use heirloom tomatoes before they get rotten, buy they may require 2-3 hours to cook, as they are often more watery.
 

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.
 

INGREDIENTS
1 lb. kielbasa, sliced into rounds
3 Tbsp. Olive oil
2 med. Yellow onions, chopped
2 carrots, chopped
2 tsp. Minced garlic
5 cups Kale, chopped
1 tsp. Kosher salt
1/4 tsp. Black pepper
28 oz. (2 cans) cannelloni beans, drained
1 bay leaf
7 cups chicken broth
 
DIRECTIONS
1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside.
2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine.
3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes.
 
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes