Tomato Basil Salad
Toss all ingredients together and season with sea salt and freshly ground pepper.
Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
A quick-and-easy carrot dish, straight from the kid's menu at Prairies Grass Cafe in Northbrook, Ill.
Brown ground beef and drain off fat. Add package of taco season with 1/2 cup of water. Simmer for 10 minutes. Put in bowl and…
Avocado Ice Cream
Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Mix in 1 to 2…
Molasses Glazed Chicken with North Carolina Sweet Potato Salsa
A great end of summer recipe featuring chicken breasts, glazed in molasses and dressed up with a savory salsa.
Summer Squash Ribbons with 3-Herb Pesto & Farmer’s Market Roasted Corn
With a wide blade vegetable peeler, make zucchini and summer squash ribbons by peeling lengthwise. Peel 3 times down one side and make a quarter…
Combine chopped or grated cabbage with noodles, sunflower seeds, almonds and onions. Combine dressing ingredients, pour over cabbage, and toss.
Grilled Corn and Bok Choy Salad
Heat grill to medium-high. Brush ears of corn with 1 tablespoon oil. Place corn on grill rack and grill until brown and toasty. Let cool.…
Chocolate Chip Zucchini Loaf
1. In a large bowl, beat eggs. 2. Add oil, sugar, and zucchini, that has been grated. Mix well. 3. Add flour,salt baking soda, cinnamon and…
Egg Plant Lasagne
Heat 2 tbsp of olive oil in large skillet. Add the garlic to the skillet and saute' for 30 seconds and remove to add later.…
Summer Soup Medley
Combine all ingredients in soup pot or medium-sized dutch oven. Simmer 1 hour or until vegetables are cooked. Serve with flat bread or bread of choice.
Spicy Stir-Fried Corn and Broccoli
With Chinese technique and Thai flavors, this fresh and flavorful side dish pairs perfectly with grilled or roasted chicken