Watermelon Summer Salad

3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Sweet Potato and Apple Casserole

3 sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 large cooking apples - peeled, cored and cut into 1/4 inch rings
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1/4 cup butter
1/4 cup chopped pecans

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish.
In a small bowl, mix brown sugar, cinnamon and nutmeg.
Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
Bake in the preheated oven 30 minutes, or until lightly browned

Carrot-Apple-Raisin Salad Recipe

2 cups grated carrots
1 teaspoon sugar
1 cup grated apple
2 tablespoons skim milk

3/4 cup raisins

1 tablespoon lemon juice

1/3 cup nonfat mayonnaise

1. Combine carrots, apple, and raisins in a bowl.
2. Combine mayonnaise, sugar, skim milk, and lemon juice.
3. Toss carrot mixture with dressing.

Kale with Sautéed Apple and Onion

1 apple
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch wedges
1/4 teaspoon curry powder
1 lb kale/collard greens, tough stems and ribs removed and leaves coarsely chopped
1/2 cup water

Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
Season with salt.

Corn, Tomato & Basil Salad

· 1 Tbsp. extra-virgin olive oil or vegetable oil

· 1 tsp. cider vinegar or white wine vinegar

· 1/4 tsp. salt

· 1 small red onion

· 3 ears sweet corn

· 3 medium tomatoes

· 2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside.
Husk corn and cut off kernels.
Core, seed, and chop tomatoes.
Cut basil into thin strips.
Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

Squash with Tomato and Feta Cheese

2 cups peeled and cubed acorn squash
2 eggs
1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Nectarine bran muffins

• 1 cup all-bran cereal
• 1/2 cup orange juice
• 1 cup flour
• 1/4 cup sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 egg
• 1/4 cup vegetable oil
• 1 cup fresh California nectarines, chopped (about 1-1/2 nectarines)
DIRECTIONS
Combine cereal and orange juice; let stand several minutes for bran to absorb juice. In a separate bowl, combine flour, sugar, baking powder and salt.

Stir egg and oil into bran until well mixed. Add bran mixture and chopped nectarines to dry ingredients; stir only until dry ingredients are moistened. (Batter will be thick and lumpy.)

Spoon batter into 12 greased 2-1/2 inch muffin cups. Bake in 400 degrees F oven for 25 minutes or until golden brown. Remove from pan and serve hot.

Chicken Pasta Salad With Cucumber

• 1 cup uncooked macaroni
• 3/4 cup mayonnaise
• 1 tablespoon onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups cooked chicken, chopped
• 1 cup chopped cucumber
• 1 rib celery, chopped
Preparation:
Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well.
Add warm macaroni, chicken, celery, and cucumber; mix gently. Chill, covered, for 2 hours or longer.

Quick Broiled Tomatoes

• 2 medium tomatoes
• Dijon mustard
• salt
• fresh ground pepper
• ground cayenne pepper, to taste
• 3 tablespoons melted butter
• 1/4 cup seasoned fine dry bread crumbs
• 1/4 cup grated Parmesan cheese
PREPARATION:
Directions for quick broiled tomatoes.
Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Broiled tomatoes serves 4.

Stuffed Red Bell Peppers

• 4 large red bell peppers
• 1 cup uncooked rice
• 1/2 cup finely chopped onion
• 2 tablespoon butter
• 3/4 cup water
• 8 ounces shredded mild Cheddar cheese
• salt and pepper
• 2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
Preparation:
Cut peppers lengthwise into halves and remove seeds and membranes. Place peppers in a large saucepan of boiling water; cook for about 5 minutes. Drain, reserve liquid. Cook rice according to package directions. In a skillet, cook onions in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on a rack in skillet or large kettle with about 1 1/2 cups of cooking liquid in the bottom of the pan. Cover and simmer for about 15 minutes.
Recipe for stuffed red peppers serves 4.

Sesame Mushrooms

¾ lb of mushrooms, sliced thinly.
2 tablespoons of scallion greens, thinly sliced.
1 tablespoon of water.
2 teaspoons of sesame oil.
1 teaspoon of vegetable oil.
Salt and pepper, to taste.

Heat the sesame and vegetable oils in a large skillet over a moderate heat.

Cook the mushrooms in the skillet for about 8 minutes, or until the liquid they give off has evaporated and the mushrooms have turned golden.

Stir in the tablespoon of water, the scallion greens, and salt and pepper to taste.

Cook the mixture, stirring, for 1 minute, then serve as desired