Summer stone fruit, such as peaches, plums, nectarines, and apricots can be a delicious summer treat when ripe. Ripen your favorite stone fruit in just 4 easy steps.

1. Select fruit in good condition regardless of softness or color
2. Do not place in refrigerator or on a window sill
3. Put them in an ordinary paper bag
4. In just 2-3 days, enjoy your ripe fruit!

ENJOY!

Mescluin salad or a blend of previously wild baby garden greens, including Mizuna, Raddicio, Red Oak Leaf, Baby Red Romaine, Arrugula, and Frizze. Topped with Mango, Goat Cheese, and your favorite dressing.

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This recipe from the National Watermelon Promotion folks is simply awesome. Wow your guests and enjoy!

Ingredients:
3 Cups Seeded and Chopped Watermelon
1/2 Cup Green Peppers
2 Tablespoons Lime Juice
1 Tablespoon Chopped Cilantro
1 Tablespoon Chopped Green Onion
2 to 3 medium Jalapeno Peppers
1/2 Teaspoon Garlic Salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups.

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Most Salsas are eaten raw and are full of intense, fresh flavor. So it can be said for this outstanding fresh cherry salsa. Serve with your favorite Tortilla Chips or as a topping or a side to baked fish, poultry, or pork. Superb flavor and cherry sweetness can't be beat.

Ingredients:

1 cup Fresh pitted California Cherries, minced (sprinkle lemon over cherries to preserve color.)

2 only Jalapeno Peppers (seeded and minced)

1/4 cup Fresh Lime Juice

1/4 cup Minced Fresh Cilantro

1 bunch Green Onions - minced

1 teaspoon Sugar

Salt and Pepper to taste

Pit cherries by using a paring knife and cut full circle around the pit. Simply twist and pick out pit with the tip of a spoon or knife. (Check you kitchen shop for a cherry pitting tool as well) Using rubber gloves, de-seed and mince Jalapeno peppers.

In a mixing bowl, simply add all ingredients together toss and blend. Refrigerate to marinate and serve chilled or at room temperature, which ever suits your taste. Aromatic, flavorful and Cherry sweet, this Salsa will become your next big hit!

Another great way to enjoy fabulous non-fat, no cholesterol Fresh Cherries!

Ingredients:

1 Cup Pitted Fresh Cherries

1 Cup Crushed Ice

1 Cup Non-Fat Frozen Yogurt or Fresh Juice of one Lemon

3-4 Tablespoons Honey

In a blender, combine all ingredients adding ice last. Blend, pour and enjoy. Totally Non-Fat and incredibly rich and delicious.

ENJOY!

Fresh cherries are always a highlight when they appear each spring and summer. The 1st of the season always represents great excitement as California, with its wonderful growing conditions, kicks off the domestic Cherry Season. Fabulous out of hand, fresh sweet cherries can be easily pitted and halved, quartered, or minced to add to all types of recipes especially garden salads and dressings. Here’s one we know you’ll enjoy. Be sure to, sprinkle lemon over your cut cherries to preserve the bright red color. '

Ingredients:

Your favorite salad green to serve 4-6. (Try Baby Garden Salad Greens)

2/3 cup Fresh pitted, halved California Cherries (sprinkle with lemon and toss gently. )

In a large Salad bowl, toss halved cherries every thru out the salad.

Dressing Ingredients:

 1/3 cup Fresh Pitted, minced

California Cherries

6 tablespoons Olive Oil

4 tablespoons Balsamic Vinegar

2 tablespoons Finely minced Parsley

1 tablespoons Lemon Zest

In a mixing bowl blend all ingredients but the cherries. Then add the cherries and blend. Set aside 10 to 15 minutes to marinate. Pour over Salad Greens, Toss & Serve. Delicious!

ENJOY!

California Table Grapes as well as all seedless grapes can be frozen to make a great, virtually non-fat, Cholesterol free dessert. Substitute for cakes, candy & fattening snacks. Simply remove the seedless grapes (any color) from the stems, wash and drain dry. Then place on a cookie sheet or a layer of wax paper and freeze until rock solid. Then remove and knock the grapes free with your fingers and place in Zip Lock Freezer Bags until ready to eat.

Amazingly, the grapes taste much sweeter this way and are like candy. Pour out into a bowl and they will Frost." up beautifully. Eat like Candy within 5 minutes of removal from the freezer. Great over Ice Cream, Frozen Yogurt or Sherbet.

ENJOY!

INGREDIENTS:

3/4 Cup each Red & Green California Seedless Grapes, coarsely chopped

1/2 Cup Chopped Sweet Red Peppers

1/4 Cup Chopped Green Onions

2 Tablespoons Chopped Cilantro (1/4 cup chopped fresh basil may be substituted)

1 Tablespoon each Olive Oil and Lime Juice

2 Teaspoons Finely Chopped Jalapeño Peppers

1/2 Teaspoon Salt

1/4 Teaspoon Bottled Hot Pepper Sauce

Tortilla or Bagel Chips

Combine all ingredients except chips; mix well. Refrigerate for at least 1 hour to allow flavors to blend. Drain well before serving with chips. Makes about 1-12 cups.

Serving Tip: Serve with cooked fish or chicken, in a roast beef sandwich or on a salad of orange slices.

ENJOY!

You don't have to wait until your tomatoes get vine-ripe red to enjoy them, whether they come from your own back yard of favorite local grocer.

Ingredients:
Green Tomatoes
Vegetable Oil or Margarine
Flour, Cornmeal, or Italian Seasoned Bread Crumbs
Egg Batter
Salt & Pepper (to taste)
Herbs (optional)
Parmesan Cheese

Slice green tomatoes in 1/8 to 1/4 inch thick, dip in egg mixture, and dredge in flour, corn meal or preferably, Italian Seasoned Bread Crumbs. Fry in vegetable oil or margarine till brown on both sides. Drain on paper towels. Salt, pepper, herbs, & sprinkle Parmesan Cheese. Excellent!

ENJOY!

Apricots were first discovered in China over 4000 years ago, and were then taken westward to the Mediterranean, where they continued to flourish. Spanish missionaries introduced apricots to the New World, planting them in their mission gardens. Then, in 1792, the first commercial apricot orchard was planted in California's fertile Santa Clara Valley. Today. California 7 harvests 17,000 acres of apricots or 97% May thru July, Apricots are ripe when they yield to gentle pressure.

To ripen at home, simply place in a brown paper bag at room temperature for a day or two. Do not wash until ready to use. Fresh Apricots are tangy sweet, are non-fat, have no cholesterol and are rich in vitamin A, C, & potassium.

Here's a simple and delicious way-to enjoy them as an appetizer.

Ingredients:

8 oz. Softened Cream Cheese Any Flavor

Simply cut apricots all the way around seed, twist and separate. Remove seeds. With a spreading knife fill seed cavity with cream cheese and spread evenly all over each half. Cut each half in half exposing the bright yellowish - orange apricot and put on a platter, chill & serve. Makes 48 appetizers.

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Another great way to serve vegetables while preserving color, nutrients and taste is to blanch them for a fabulous, quick and easy vegetable and pasta dish.

Ingredients:
1 lb. Package Spaghetti
2 Cups Chopped Assorted Vegetables of your choice (I used carrots, celery, broccoli, cauliflower, red peppers, yellow squash and zucchini squash)
1/3 Cup Italian Salad Dressing
1/2 Cup Parmesan Cheese (optional)

Prepare vegetables and place in boiling water for 1-2 minutes. Drain immediately into a colander and rinse with cold water to halt the cooking process. Make the spaghetti according to package instructions. Once done, drain and combine both the spaghetti and the blanched vegetables together in a large mixing bowl and toss gently.

 Add Salad Dressing and toss thoroughly. Add Parmesan Cheese if desired. Cover and Chill. Optional ingredients can be whatever you want, especially Artichoke Hearts and Black Olives. Serves 4-6.
Quick, Easy, Nutritious and Delicious.

ENJOY!

A fantastic recipe for summer time or any festive occasion utilizing the or fruits of the season. You can use any summer fruit or combination such as Mango, Cantaloupe, Honey Dews, Bananas, Kiwi and Strawberries adding softer fruits last. The following recipe serves 8-10 people.

Ingredients:
3 Med. Ripe Bananas (slices)
2 Kiwi (peeled & sliced)
1 Cup Strawberries (quartered)
1 Cup Other Mixed Fruit (optional)
1/2 Cup Butter or Margarine
1/2 Cup Brown Sugar
12 Good Shakes Cinnamon (3 tablespoons)
1 Squeezed Lemon
2 Tablespoons Sherry or Rum (optional)
 Ice Cream or Frozen Yogurt

Melt butter or margarine in a large skillet under medium heat. Add brown sugar and stir. Add lemon and cinnamon and stir-while adding rum or liquor if you wish. Stir until bubbly. Add mid ripe (not over ripe) bananas & saute' (simmer) till bananas are just beginning to get limp. Add softer such as melons, kiwi or strawberries and simmer & stir for only another 20 seconds. Serve immediately over ice cream or frozen yogurt. Awesome!

ENJOY!

Fresh Basil, with a sweet pungent aroma, is the perfect compliment for tomato items, such as soups, stews, and especially Italian sauces.

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Everyone loves a good melon, especially cantaloupes or regionally grown musk melons. Select Melons that are heavy for their size. have a clean "dimple depression" at their stem-end and possess a sweet aroma.

ENJOY!

Hungarian Hot Peppers (Banana) are one of the most popular of the Chili Pepper family and are available all year round. The degree of hotness varies with the climate and soil where they are grown. Great for spicing up Chili, Soups, Stews, Stir-frys and as a topping on Pizzas. But how about stuffed with seasoned meat or mozzarella's string cheese? It's exciting:

Ingredients:
1lb. Lean Ground Beef or Lamb
1/2 Cup Cooked Rice
1 Tablespoon Allspice
1 Tablespoon Cinnamon
1/2 Teaspoon Salt
 1/2 Teaspoon Pepper
12-15 Hunky Hot Peppers
1 Clove Garlic-diced or crushed
1 Tablespoon Oregano
3-4 Cups Tomato Sauce

Preheat oven to 350 degrees. In a mixing bowl, blend thoroughly meat, rice, allspice, cinnamon, salt & pepper. Cut the top from each banana pepper and place a toothpick hole on the ends to allow air to escape while stuffing.
With a scooping tool or peeler/scoop tool, hollow out seeds with a circular motion & discard. Stuff each pepper fully & place in an appropriate baking dish side to side. (You can also stuff with cheese). Pour tomato sauce evenly over the entire dish. Place crushed garlic throughout sauce covering & top with oregano. For traditional oven, cover with foil & bake for 1 hour at 350 degrees. For microwave, cover with plastic wrap & bake under med high heat for 20-25 minutes. Serves 4.

ENJOY!

A delectable, crunchy salad featuring sweet, nut-like Jicama (Hick-ah-Muh), Ripe Avocado and Sweet Red and Yellow Bell Peppers tossed with a delicious dressing.

Ingredients:
1 Jicama (peeled, then julienned)
1 Yellow Pepper (cut into match sticks)
1 Red Pepper (cut into match sticks)
2 Ripe Avocados (cut into 1/2 slice)
1 Lemon (squeeze juice over cut Avocado)
Leaves of bedding lettuce such as Romaine,
Leaf, Mescluin or Watercress.

Dressing Ingredients:
3 Tablespoons Olive Oil
2 Tablespoons Fresh Lime Juice
2 Tablespoons Fresh Orange Juice
1 Tablespoon Chopped Fresh Cilantro
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
 ¼ Teaspoon Freshly Ground Ginger
 1/4 Teaspoon Grated Orange Peel

In a mixing bowl combine all dressing ingredients. In a separate mixing bowl, combine Jicama and Sweet Peppers, with 3 tablespoons of dressing, toss and refrigerate along with the bowl of mixed dressing ingredients. Chill up to 4 hours. When ready to serve, have bedding lettuce on a salad plate, put julienned Jicama and Sweet Bell Pepper on the lettuce and top with the chunks of Avocado. Drizzle remaining dressing over salad. Exceptionally crunchy and delicious ! Serves 8.

ENJOY!

Easy preparation and selection techniques for the king of variety melons, the Crenshaw melon.

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Selection techniques for the White Seedless Grape, an excellent way to get 5-A-Day.

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Cool, crisp and refreshing lettuce with its many varieties, tastes, and textures offers us another exciting opportunity for enjoying healthy & nutritious food. Microwave cooks the product in its own moisture contained within the product itself. Consequently, color taste, texture, and vitamin and minerals are preserved.

To prepare simply clean and prep lettuce like you would for a salad. Place in microwave safe covered container (I prefer gallon sized poly bags). Add 1/4 cup of water only if lettuce appears dry. Otherwise it's not necessary. Poly bags work very well. Using a zip-lock bag, place chopped or prepped lettuce in the bag and seal except for one corner so steam can escape.

For a full bag, microwave on high for 8-10 minutes. Drain excess moisture and Pour into serving bowl. Season with salt, pepper, margarine & plenty of Parmesan cheese. Add herbs if you want. Leaf lettuce will taste like spinach. Head lettuce will taste like mild cabbage and Romaine will have a taste of its own!

ENJOY!

Exclusive Produce Corner recipe that is rich tasting, sweet, but virtually nonfat. The secret to this dessert idea is microwaving banana's (green tip or riper) to achieve the desired texture and flavor.

Ingredients:
4-5 Bananas (green tip or ripe)
Honey or Maple Syrup to taste (1/4 cup)
1/3 Cup Finely Chopped Walnuts or Pecans
1/3 Cup Shredded Coconut (optional)
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
8-10 Graham Cracker Crust Cups or Pie Shells

Cut stem ends from bananas. Place banana enclosed in skins, on a cutting surface with curved ends up in the air. Cut length of each banana in half and place flat or cut side down on a large microwave safe plate. Arrange all slices so entire plate is covered with bananas. Microwave bananas on high until all skins are dark brown or black (6-10 minutes).

Remove and let cool, until safe to touch. Remove skins from bananas (they will peel off easily). Scoop or gather all cooked bananas into a mixing bowl and mash or stir thoroughly with a masher or fork.

Add honey or maple syrup to bananas and continue to blend. Add chopped nuts, coconut, nutmeg and cinnamon. Continue to blend. If too thick, add more honey or maple syrup. Spoon mixture into graham cracker shells or pie crust until full. Garnish with half walnut and chill.

Serve with Cool Whip or Whipped Cream Topping. Makes 8-10 small pie shells.

ENJOY!

Avocados are ripe when they begin to darken and yield to gentle pressure. Also, when the stem end "pops" out easily. To remove seed, carefully take a paring knife and cut long-ways all the way around the seed. Twist and remove seed. Then you can spoon out the Avocado & dice for this exciting recipe!

Ingredients:
2-3 Ripe Avocados (chunks)
1 Cup Chopped Ripe Tomato
1/2 Cup Chopped Red Onion
Leaf Lettuce or Spinach for Bedding
2 Tbsp. Mayonnaise
2 Tbsp. Sour Cream
1 Tbsp. Fresh Lemon Juice
1/2 Tsp. Salt
1/4 Tsp. Tabasco or Hot Sauce
1/4 Cup Fresh Chopped Parsley - or preferably Cilantro

In a large bowl, blend together mayonnaise, sour cream, lemon juice, salt, & hot pepper sauce (Tabasco). Add avocados, tomatoes, onion, & parsley and/or cilantro. Toss slightly until well combined. Cover & chill to blend flavors. Serve on a bedding of leaf lettuce or spinach leaves, garnished with tomato wedges and/or parsley sprigs. Delicious! Serves either 6 for a side dish or 3 for a main dish serving.

ENJOY!

Chinese stalk cabbage, available all year long, has no cholesterol, less than 20 cal./cup and as much calcium as a cup of milk. Used for salads, relish tray, stir-fry, soups & stews.

ENJOY!

Today's nutritionist encourage you to eat plenty of grain, breads and cereals and at least 5 servings of and vegetables each day.

This refreshing and delicious salad idea can be an extremely nutritious snack, side dish or main vegetarian entree. In this recipe format, you can use reconstituted wheat, couscous or your favorite rice combined with any assortment of freshly chopped vegetables. The vegetables can be raw or slightly steamed roasted or grilled.

A sample recipe could be as follows:

Ingredients:
1 cup Bulghur Wheat
1 cup water 1 Zucchini Squash (small pieces)
 1 Yellow Squash
1 Red Bell Sweet Pepper
1 Yellow Bell Sweet Pepper
1 Tomato (chopped)
4 Tablespoons Fresh Cilantro (chopped)
or
4 Tablespoons Fresh Parsley (chopped)
Salt & Pepper To Taste

Vinaigrette:
1/2 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
2 Tablespoons Fresh Lemon Juice
1' Teaspoon Sugar

1) In a large mixing bowl, reconstitute wheat with water and let set for 30 minutes until all the water is absorbed.

2) Regardless of the method you used to prepare your vegetables, cut into small medium pieces and toss and blend evenly throughout along with your chopped herbs.

3) Mix vinaigrette thoroughly and pour over salad mixture. Toss and
Blend. Salt and Pepper taste.

This chilled salad combines 2 of the most popular as well as nutritious Cruciferous vegetables in an incredibly delicious marinade that will be the hit of your next summer buffet or party. (Great at Christmas too!)

Ingredients:
1 Head of Cauliflower (cut into florets)
1 Head of Broccoli (cut into florets)
1 Medium Onion (diced)
8 only Mushrooms (quartered)
1 Medium Sweet Red Bell Pepper (Diced)

Marinade:
1/2 Cup Vinegar (or White Wine Vinegar)
3/4 Cup Vegetable Oil (or Olive Oil)
1/3 Cup Sugar
2 Tbsp. Dry Mustard
1 Tsp. Salt
2 Tbsp. Poppy Seeds

In a small mixing bowl, combine all marinade ingredients and blend till sugar is dissolved. In a large mixing bowl combine all dry ingredients. Drizzle Marinade over vegetables add toss gently until all are well coated. Refrigerate and let marinate for at least 4 hours. Toss and serve. Incredibly delicious! Serves 8-10.

ENJOY!

TROPICAL PORK KABOBS

Ingredients:

1 pound boneless pork loin, cut into 3/4-inch cubes

1/3 cup orange marmalade

1/4 cup orange juice

2 tablespoons honey

1/4 teaspoon cinnamon

8 wooden (soak in water before using) or metal skewers

1 can (15 ounces) pineapple chunks

2 bananas, sliced

1 can (11 ounces) mandarin oranges

In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges.

Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil about 4 inches from heat source, turning and basting with glaze frequently. Cook for 10 minutes or until lightly browned. Serve immediately with fruit kabobs. Yield: 4 servings.

Serve with: warn French bread and tossed salad

                         SWEET AND SOUR PORK CHOPS

Ingredients:

4 pork loin chops, 3/8 inch thick

1/4 cup brown sugar

3 tablespoons reduced sodium soy sauce

1/4 teaspoon garlic powder

1/2 cup pineapple juice

4 pineapple rings

Mix brown sugar, soy sauce, and garlic powder and pineapple juice. Place in plastic bag with pork chops. Marinate for 1 hour or overnight. Preheat broiler. Place oven rack in highest position.

Remove pork chops from marinade and place on baking pan. Broil pork chops for 6 minutes. Turn chops over and place one pineapple ring on top of each. Broil 5 more minutes and serve. Yield: 4 servings.

Serve with: warm bread sticks and vegetable delight

                      VEGETABLE DELIGHT

Ingredients:

1/2 teaspoon low fat margarine

1/4 cup chopped onions

1/4 cup chopped green peppers

1/2 clove garlic, minced

1 1/2 cups frozen okra and tomatoes

1/8 teaspoon oregano

 1/4 teaspoon salt

1/4 teaspoon pepper

Sauté onion, pepper and garlic in margarine until tender. Combine remaining ingredients and cook 5 minutes or until bubbly, stirring frequently. Yield: 4 servings. This is an official 5 A Day recipe.

ENJOY!

SAVORY PORK STIR-FRY

Ingredients:

1 pound boneless pork loin, cut into 3/4-inch cubes

 1 tablespoon reduced sodium soy sauce 1 tablespoon vinegar

1 teaspoon sesame oil

1 clove garlic, minced

1/2 teaspoon ginger

1 package (16 ounces) frozen stir-fry vegetables, thawed

1 tablespoon water -

Blend soy sauce, vinegar, oil, garlic, and ginger in shallow dish. Add pork; soak for 10 minutes. Spray large nonstick skillet with vegetable spray. Heat skillet over medium-high heat until hot. Add pork; stir-fry for 3 minutes. Stir vegetables and water into mixture. Cover and cook 5 minutes or until vegetables are crisp-tender. Yield: 4 servings.

Serve with: cooked rice

ENJOY!

Ingredients:

 l tsp. Olive Oil

4 Egg Whites

1/2 tsp. Dried Basil

2 tsp. Grated Parmesan Cheese, divided

1 Sweet Red Pepper, thinly sliced

l Yellow Pepper, thinly sliced

1/4 tsp. Black Pepper

In a large non-slice frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper. Coat a small non-stick frying pan with non-stick spray. Warm over medium-high heat for 1 minute.

 Add half of the egg mixture, - swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs.

Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp. of Parmesan. Repeat with the remaining egg mixture, peppers and 1 tsp. Parmesan. Makes 2 servings. This is an Official 5-A-Day Recipe.

ENJOY!

PEACH-MUSTARD GLAZED PORK CHOPS

Ingredients:

4 boneless center cut pork chops, 1/8 inch thick

1 can (16 ounces) peach slices in extra light syrup, undrained.

1 teaspoon Worcestershire sauce

2 tablespoons peach preserves

2 tablespoons Dijon style mustard

1 teaspoon black pepper

Stir together peaches, Worcestershire sauce, peach preserves, and mustard in medium bowl. Set aside. Heat nonstick skillet over medium-high heat. Sprinkle chops with pepper and add to skillet

. Brown on one side for 4 minutes; turn. Add peach mixture, reduce heat to low, cover and cook 5 minutes. Serve with peaches and sauce. Yield: 4 servings.

If desired, use fresh peaches and 12 cup apple or orange juice.

Serve with: herbed steamed vegetables

HERBED STEAMED VEGETABLES

Ingredients:

1/4 pound summer squash

1/2 pound green pepper

1/2 pound string beans

3/4 pound raw cauliflower

1 /4 ounce Parmesan cheese, fresh grated

4 small potatoes Italian parsley, dill and chives, season to taste

Chop all of the herbs and split into two portions. Cut the vegetables inch pieces and place them in a steamer for 5 minutes sprinkling then with half of the herbs. Remove when cooked and toss in a large bowl with the rest of herbs and cheese. Serve immediately. Yield: 4 servings. This is an official

5 A Day recipe.

ENJOY!

Garden Fresh Pork Fajitas

Ingredients:

1 pound boneless pork tenderloin, cut into thin strips

1/4 cup reduced fat Italian dressing

1/2 medium onion, sliced

1 cup sliced bell pepper (green, red, and/or yellow)

1/2 teaspoon garlic powder

2 tablespoons lemon juice

4 (8-inch) flour tortillas, warmed

In heavy plastic bag, combine pork strips and dressing. Refrigerate several hours or overnight. Drain off liquid. Heat a 12-inch nonstick skillet over medium-high heat; stir-fry pork and onion slices for 5 minutes. Stir in peppers and cook 5 more minutes. Add garlic powder and lemon juice; toss to coat. Serve in warm tortillas.

Yield: 4 servings. -

Four Fruit Salad

Ingredients:

3/4 cup seedless grapes

 3/4 cup orange segments

 1 large apple, cut-up

1 large pear, cut-up

Toss all ingredients together.

Serving suggestions: -

1. Serve on lettuce lined plate with scoop of low fat cottage cheese and lite dressing.

2. Serve in glass dish with scoop of sherbet on top

3. Serve in bowl topped with yogurt.

Yield: approximately 4 servings. This is an official 5-A-Day recipe.

This refreshing, low calorie salad or side dish is exceptionally good with European or Seedless Cucumbers. Simply peel cucumbers (you can leave some peel on for color) and slice thinly. Regular cucumbers are fine, but scoop out the seeds before adding to the yogurt.

INGREDIENTS:

1 Burpless European Cucumber or 2 Medium Regular Cucumbers

1 Clove Garlic (Mashed & Minced)

1/2 Tsp. Salt

2-3 Tbsp. Fresh Chopped or Dried Mint

1 Pint Plain Regular or Non-Fat Yogurt

Peel and slice or dice cucumbers. Mash garlic with salt and add to the yogurt. Add cucumbers and fresh or dried mint to the yogurt and gently stir until cucumbers are well coated.

Serves 4-6

ENJOY!

Normally, you think of radishes as a salad vegetable; however, cooking radishes (especially red ones) opens up a whole new area for enjoyment. Simply prep red radishes as you would for a relish tray (cut, tops & bottoms) and include sliced in soups or whole in your next stew. Their color becomes violet and the taste and texture is unlike anything you’ve tasted. Another exciting recipe is shown below:

Ingredients

 1 lb. Red Radishes (Trimmed)

2 Tablespoons Butter or Margarine

1/4 Cup Brown Sugar

 1/2 Cup Chopped Parsley

1/2 Teaspoon Dill (Optional)

 1/4 Teaspoon Salt

Bring 1 cup of water to a boil. (1/4 teaspoon salt) in a medium saucepan. Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 min). Drain water. Add margarine and brown sugar & toss to form a glaze. Add parsley and/or dill, top & serve. The violet color glistens in the butter glaze and the taste is exceptional. Serves 4-6 as a side dish.

ENJOY!

Cabbage rolls are fun and easy to make as well as creative. Be imaginative! There are no set rules as to what to use as a filling as to what sauces or toppings to use. Regardless of which way you experiment, the recipe below should excite your eyes as well as your palate. Here it is:

Ingredients:

1 Head of Cabbage (Frozen Solid & Thawed)

1 lb. Lean Ground Lamb or Beef

1 Cup Uncooked White Rice

l Teaspoon Cinnamon

1 Teaspoon Allspice

1/2 Cup Finely Chopped Onions (Optional)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Clove Garlic (Quartered)

l Tablespoon Lemon Juice

1 15oz. Can Tomato Sauce or Whole Tomatoes

Normally, cabbage is boiled or steamed whole till leaves become soft & pliable for stuffing & rolling into rolls. This is fine, however, most of the color, flavor and vitamins and minerals are cooked out of the cabbage. The best way to maintain the color, flavor & nutrition of cabbage is freeze the head till solid (Day Before) and then either thaw at room temperature or quick thaw in large bowl of water till the leaves peel off easily.

Remove, strain, and cut 1" above the butt to expose and peel leaves, which will look great. Next in a mixing bowl combine the meat & all seasonings & blend well. In a large saucepan or Dutch oven, line the bottom with a few leaves to prevent the rolls from sticking and burning. To make the rolls, simply shape a small handful of mixture into a small log & place at the base of the leaf. Roll & tuck in the sides while continuing to roll.

Place cabbage neatly in the pot and continue, making layers as you go. Fill pot with water just to cover the rolls. Place quartered garlic in water. Cover cabbage rolls in water with a dinner plate (upside down) this will keep the cabbage rolls from floating. Bring to a boil, cover and let sinner for 30 min.

The rice will have absorbed some of the water. Add l tablespoon lemon. At this point, you can add a can of tomato sauce. This recipe should make 16 cabbage rolls or 3 to 4 rolls per serving.

ENJOY!

Belgium Endive is one of the most prized vegetables in the world today and extremely versatile. Spear shaped, each endive has many long, narrow leaves that can accent a plate or salad as a garnish or can be stuffed with any creative mixture as a unique appetizer.

 A member of the chicory family, it is slightly bitter and offers a nice Contrast to sweet cream cheese or butter lettuces. One of our most favorite preparations is as a cooked, braised or steamed vegetable with a light sauce as shown below.

INGREDIENTS:

6 Heads Belgium Endive, core end removed

1 Cup Chicken stock or broth (canned is fine)

1 Cup Dry White Wine

1 Tsp. Sugar

2 Tbs. Butter or Margarine

Salt and Pepper (to taste)

In a skillet or fry pan, heat chicken broth with wine and sugar over low heat. Add endives whole or cut in half lengthwise. Bring to a boil, then cover and simmer for 10 to 15 minutes or until paring knife pierces easily. Place on a serving platter and top with a white sauce or margarine. Salt and pepper to taste. Serves 4-6.

ENJOY!