Julie’s Watermelon Salad
with Feta & Basil
INGREDIENTS:
* 1 small seedless watermelon (or 1/4 of a large one)
* 1/2 of a red onion
* 16 leaves fresh basil
* 1/4 cup (2 ounces) crumbled Feta
* 2 Tbs e.v. olive oil
* 1 Tbs fresh lime juice
* 1/8 tsp kosher salt
* 1/8 tsp freshly ground black pepper
DIRECTIONS:
1. Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl
or platter. (You should get about 8 cups.)
2. Slice the onion into thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.
3. Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper (about 6 turns
on pepper mill).
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Leticia’s Cream Cheese ‘n Herb
Cucumber Bites
INGREDIENTS:
* 1 carrot (about 1/2 cup), shredded and divided
* 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese
* 2 cucumbers, cut lengthwise in half and seeded
DIRECTIONS:
1. Reserve 2 tablespoons carrots.
2. Mix remaining carrots with cream cheese; spoon into cucumber shells.
Top with reserved carrots.
3. Cut each cucumber half into 5 pieces to serve.
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Michelle’s Cilantro-Lime Chicken Kabobs
INGREDIENTS:
* 2 Tbs olive oil
* 1 tsp ground cumin
* 2 Tbs chopped fresh cilantro
* 1-2 limes, juiced
* 2 skinless, boneless chicken breasts - cut into 1 inch cubes
* various vegetables - cut: zucchini (1/2-inch slices), mushrooms (stems
removed), bell peppers (1 inch pieces), onions (1 inch pieces), cherry
tomatoes, etc.
* salt & black pepper to taste
* wooden or metal skewers for grilling
DIRECTIONS:
1. In a shallow dish, mix together olive oil, cumin, chopped cilantro, and
lime juice. Season with salt and pepper. Add chicken, and mix well.
Cover, and refrigerate over night.
2. Preheat grill for high heat. Prep kabobs by skewering alternating pieces of chicken and selected vegetables. (TIP: If
using wooden skewers, soak skewers in water for 1-2 hours before grilling to prevent skewers from burning on the grill.
Be sure skewers are completely submerged in water.)
3. Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10-15 minutes, or until chicken is cooked
through, turning to cook evenly.
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Paula’s Black Bean Mango Chicken Salad
INGREDIENTS:
* 1/2 lb boneless skinless chicken breasts, grilled, cut into bite-size pieces
* 1 can (15 oz) black beans, rinsed
* 1 pkg (10 oz) frozen corn, thawed
* 1 cup chopped mangos
* 1/2 cup chopped red peppers
* 1/3 cup chopped red onions
* 1/3 cup chopped cilantro
* 1/4 cup lime juice
* 1 env (0.7 oz) GOOD SEASONS Italian Dressing Mix
DIRECTIONS:
1. Combine ingredients.
2. Salad can be made ahead of time. Refrigerate until ready to serve.
3. Serve with baked tortilla chips.
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Rhonda’s Grilled Pork Chops
& Fresh Nectarine Salsa
INGREDIENTS:
* 2 Nectarines - pitted & diced
* ¼ c. Onion - chopped
* 2 Tbs. – Lime juice – fresh
* 4 Tbs. Olive Oil
* 2 tsp. chili powder
*
*
*
*
*
1 Tomato – ripe, seeded & diced
2 Tbs. Cilantro – fresh & chopped
½ tsp. crushed red pepper flakes
2 tsp. ground cumin
8 (4 oz.) pork chops
DIRECTIONS:
1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set
4 inches from the heat.
2. Make the salsa: place the nectarines, tomato, onion, cilantro, lime juice,
and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend
flavors.
3. Stir the olive oil, cumin, chili powder, salt, and pepper together in a small bowl. Brush the pork chops with seasoning
mixture.
4. Place pork chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side.
Place pork chops on serving plates, and top with a generous spoonful of salsa.
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Rochelle’s Refreshing
Organic Strawberry Water
INGREDIENTS:
* 1 pint organic strawberries, sliced
* 1 to 2 organic lemons, sliced
* Organic mint leaves
* Ice cubes and water (not tap water)
DIRECTIONS:
There really are no measurements to this deliciously flavored water.
You can add as many strawberries as you like, but I generally start with a
pint of organic strawberries, adding more if I feel the need. Best if made a few hours in advance.
1. Slice strawberries and lemons.
2. Place in a large pitcher.
3. Add ice, water and mint leaves.
4. Enjoy!
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Rosa’s Potato Salad
INGREDIENTS:
* 5 lbs small red potatoes
* 3 - 4 eggs
* 1 - 6 oz can of black olives
* 4-5 celery stalks
* 1 bunch of green onions
* 2 - 2 oz jars of minced pimentos
*
*
*
*
*
*
2 - 4 oz jars of capers
2 Tbs dried or fresh rosemary
1 garlic clove
1/2 cup mayonnaise
2-3 Tbs mustard
salt & pepper to taste
DIRECTIONS:
1. Bring pot of salted water to a boil. Add potatoes, eggs, garlic clove and
rosemary. Cook until potatoes are tender, but still firm. Drain and cool.
2. Finely chop celery and green onions. (Reserve 1/4 of the chopped green
onions for garnish.)
3. Peel and chop eggs, reserving the yolks.
4. In a large bowl, mix all the ingredients (except yolks, 1/2 jar of capers and reserved green onions).
5. Garnish potato salad with crumbled egg yolks, capers and green onions.
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Shannan’s Margaritas
INGREDIENTS:
* 1 1/2 ounces Tequila
* 1/2 ounce Triple Sec
* 1 ounce fresh lime juice
* Lime wedge for garnish
* Salt to rim the glass
* Ice cubes
DIRECTIONS:
1. Salt the rim of your glass. To do so, pour salt onto a small plate, rub
the rim of the glasses with lime and press it into the salt.
2. Pour remaining ingredients into a cocktail shaker with ice cubes.
3. Shake well and pour into salt-rimmed glass.
4. Garnish with a lime wedge.
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Sharlene’s Mini Fruit Pizzas
with Cream Cheese
INGREDIENTS:
* Choose some of your favorite fruits:
Blueberries, Raspberries, Strawberries, Apples, Melon, etc.
* Choose a cracker, or two, of your liking:
Ritz crackers, Breton crackers, Town House crackers, etc.
* Cream Cheese Philadelphia spread
DIRECTIONS:
1. Cut up the larger fruit into smaller pieces (i.e. strawberries,
apples, melon).
2. Arrange all fruit on platter. In the center of the platter, place the
cream cheese spread.
3. Arrange the crackers in a basket next to the platter.
4. Now make and enjoy your custom, mini fruit pizzas with cream cheese!
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Tina’s Antipasto Skewers
INGREDIENTS:
* 1 cup cherry tomatoes
* 1 cup fresh mozzarella balls, small
* 1 can medium black olives
* 1/4 lb salami, thinly sliced
* 1/4 cup fresh basil leaves
* cheese tortellini
* balsamic glaze, for drizzling
* skewers
DIRECTIONS:
1. Cook the tortellini according to box instructions. Once it’s al dente,
drain and set aside.
2. Line up all your ingredients in an assembly line. Pierce each ingredient onto the skewer and slide down towards the
bottom of the skewer.
3. Think about what order you want the ingredients in so that colors and shapes compliment each other. For salami it is
best to fold it in half, then half again so it makes a triangle shape. (If using long skewers, you can put 2 of each
ingredient per skewer.)
4. Stack antipasto skewers onto a platter and drizzle with balsamic glaze before serving.
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