Corn and Tomato Bruschetta
1 large ear of corn, husked
1 small red onion, peeled, halved through root end
olive oil for grilling
1 ½ pounds cluster tomatoes
1 Baguette, sliced
1 clove garlic, minced
1 tbsp. fresh lime juice
1 tbsp. olive oil
Heat a grill pan on medium heat. Brush the corn and onion with olive oil; sprinkle lightly with salt and pepper. Place corn, onion halves, and tomatoes on the
grill. Cook until corn is charred, onion is just tender, and tomato skins are blistered and loose, turning often, about 12 minutes for tomatoes and 15 minutes for
the corn and onion. Transfer to foil-lined baking sheet and cool. Brush bread with olive oil; grill until crisp, about 2 minutes per side. Core tomatoes and cut in
half horizontally. Gently squeeze out or spoon out juices and seeds. Coarsely dice tomato flesh and place in a medium bowl. Cut corn kernels from the cob;
add kernels to tomatoes. Chop onion; add to tomatoes. Mix in garlic, lime juice, and 1 tablespoon oil. Season to taste with salt and pepper. Serve with grilled
bread.
Herbed Shrimp and Avocado Salad
7 large shrimp, peeled, deveined and cut in half lengthwise
½ small tomato, diced
½ small avocado, diced
little gem lettuce, 4 leaves
fresh ground pepper to taste
Herb Dressing:
3 tsp. of each
cilantro
chives
green onion
dill
olive oil
juice of lime
1 tsp. crushed red pepper
pepper to taste
In a food processor, combine cilantro, chives, green onion, dill, and crushed red pepper with the olive oil, lime juice and pepper to taste. Refrigerate for at least
30 minutes.
Salad: Wash the lettuce and set aside. In a medium bowl, combine the herb dressing, shrimp, and tomato. Stir in the avocado. Spoon the mixture onto the
lettuce leaves and serve. Serves 2.
Basil Quinoa with Bell Peppers
1 cup lightly packed fresh basil leaves
2 tbsp. parmesan cheese
2 tbsp. lemon juice
2 tbsp. olive oil
4 cloves garlic, minced
2 cups cooked quinoa
1 cup chopped bell pepper
½ cup sliced green onions
fresh ground pepper
¼ cup shelled sunflower seeds
In a small saucepan, bring 2 cups water to a boil. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water,
stir once and drain immediately. Place basil in the ice bath too cool quickly. Gently squeeze out any excess water. Place the basil in s food processor. Add the
parmesan cheese, lemon juice, olive oil, and garlic; cover and process until nearly smooth. In a medium bowl, stir together the cooked quinoa, bell pepper, and
green onions. Add the basil mixture; stir to coat. Season to taste with salt and fresh ground pepper. Sprinkle with sunflower seeds.
*To make 2 cups quinoa, in a fine strainer rinse 2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa,
and ¼ tsp. salt. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly ; drain off any remaining liquid.
Summer Squash, Zucchini and Tomato Frittata
1 tbsp. olive oil
1 leek sliced, soaked, and drain
1 crookneck squash, cubed
½ cup zucchini, cubed
½ cup potatoes, cubed and blanched
4 eggs
¼ cup half and half
3 tbsp. grated parmesan
salt and pepper
1 tomato, skinned and seeded
¼ cup ricotta cheese
Heat a 10-inch pan over medium heat; add the oil sauté the leek until soft. Add the squash, zucchini, and potatoes. In a bowl, beat 4 eggs and ¼ cup half and
half. Add the parmesan, a pinch of salt and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add the egg mixture, then
tomatoes, followed by the softened squash potato mixture. Cook until eggs are firm.
Roasted Pepper, Cucumber, and Tomato Salad
1 large green bell pepper
3 tomatoes, halved, seeded, cut into ½-inch cubes
1 large cucumber, peeled, halved lengthwise, seeded, cut into ½ cubes
2/3 cup chopped red onion
1/3 cup chopped fresh Italian Parsley
5 tbsp. olive oil
3 tbsp. fresh lemon juice
Char pepper in a broiler until blackened. Let cool for 15 minutes. Peel, seed, and cut pepper into 1/3 inch cubes. Place in a large bowl. Add tomatoes,
cucumber, onion, and parsley. Whisk oil and lemon juice in a small bowl to blend; season with salt and pepper to taste, and then mix into vegetables. Let
vegetables marinate at least 15 minutes before serving.
Carrot Cheesecake Muffins
4 oz cream cheese, softnened
2 tbsp. sugar
1 ½ tsp. grated orange peel
Batter:
1/3 cup olive oil
½ cup packed brown sugar
2 eggs
½ cup milk
2 tbsp. fresh squeezed orange juice
1 ¼ cups grated carrots
1/3 cup crushed pineapple
½ cup chopped walnuts
1 ½ cups all purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
In a mixing bowl, beat the cream cheese, sugar, and orange peel until smooth; set aside. In another mixing bowl, mix the oil and the brown sugar. Add the
eggs, milk and orange juice. Fold in the carrots, pineapple, and walnuts. Combine the flour, baking powder, baking soda, and cinnamon; stir into creamed
mixture just until moistened. Fill greased muffin cups with 2 tbsp batter. Top each with 2 tsp. filling; top with remaining batter.
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