Cucumber and Tomato Salad

• 3 medium sized cucumbers 
• 1 container of grape tomatoes, halved
• 1 medium red onion, finely diced
• 6 sprigs of fresh dill 
• 1 cup zesty Italian salad dressing
• Salt and pepper to taste

1. Quarter or halve the cucumbers depending on the size used, then slice into 1/4″ pieces.
2. Place the cucumbers in a bowl and add the grapes, onion, and dill.
3. Toss the cucumber mixture with the Italian dressing until evenly coated with salad dressing.  Add some salt and pepper to taste. 
4. Refrigerate for at least one hour before serving.  The longer the better!!!!

Summer Corn Salad

INGREDIENTS:
6 ears of fresh corn
1/2 cup finely diced red onion
1 cup cherry tomatoes, sliced in half
3 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS:
Pre-heat oven to 375 degrees.

Place ear of corn in oven for 30 minutes. 

When the corn is cool, shuck the corn and cut the kernels off the cob.

Toss the kernels in a medium bowl with the red onions, tomatoes, vinegar, olive oil, salt, and pepper. 

Just before serving, toss in the fresh basil. Add additional salt and pepper to taste, if desired. 

Serve cold or at room temperature.

Recipe Source: adapted slightly from The Barefoot Contessa Cookbook 

Strawberry Mango Salsa

photo and recipe courtesy of McConkie Menu

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Cilantro Lime Rice

1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped

Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)

While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

Source: adapted from My Baking Heart, originally from Everyday Food, April 2008

Pasta with Pesto Cream Sauce

Pesto
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan
12 ounces Pasta (your favorite shape)
2 whole Tomatoes, Diced

Cook pasta until al dente.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Roasted Parmesan Asparagus

Preheat Oven to 400°

Cut off about an inch from the bottom on the stalks.
Lay asparagus in a single layer on a cookie sheet.
Drizzle with olive oil and sprinkle with coarse salt and pepper.

Place in oven to roast for approximately 10 min. - thinner asparagus may need less time.

Remove pan from oven and sprinkle with Parmesan cheese and return to oven for one to two mins until the cheese melts and turns a little brown.

Rosemary Garlic Potatoes

1 1/2 pounds small new red potatoes, scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Preheat the oven to 350 degrees F.

Quarter or slice potatoes. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.

Rosemary Garlic Green Beans

We loved steamed green beans even my kids! I am so thankful that they are vegetable eaters!!!

For a new twist on your normal green beans, try topping them with this delicious seasoning.

Here is what I do:

I place my fresh green beans in a covered dish and add a little water to the bottom. I sprinkle a little of this seasoning on top. (Don't overdo it or it will be quite overpowering!)

Microwave until your desired tenderness.

It is a quick, healthy side dish that is sure to be a family favorite!

Hashbrown Casserole

This is a simple dish to make that is great for breakfast or as a side dish for supper.

1 bag frozen hashbrowns
1 can cream of mushroom soup
1 cup sour cream
1 stick butter, melted
2 cups shredded cheese, divided
Salt and pepper to taste

Mix all ingredients together in large bowl except 1 cup of cheese. Place mixture in 13 x 9 baking dish. Top with remainder of cheese. Bake at 350 degrees for 1 hour.

Cheesy Rice and Corn Casserole

At our recent church picnic, someone brought this yummy dish. She found it on Kraftfoods.com. Here is the recipe as listed on their website.



1/2 cup PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
1 egg, beaten
2 cups cooked instant brown rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
2 Tbsp. chopped fresh cilantro

HEAT oven to 375°F. Mix cream cheese and egg in large bowl until well blended.
Stir in rice, corn, 3/4 cup Cheddar and cilantro. Spoon into greased 1-1/2-qt. baking dish.
SPRINKLE with remaining Cheddar.
BAKE 20 to 25 min. or until Cheese is melted and casserole is heated through.