What You Need:
1/2 medium cantaloupe, very ripe
1/4 C milk
Sugar to taste
How to Make It:
Scoop out the melon from the rind.
Place it into a bowl and place the bowl in the refrigerator.
You want the melon to be very chilled.
Once chilled place the melon and the milk in a blender.
Blend until very smooth.
Add the sugar to taste.
Let stand 3 minutes before pouring into a glass.
What You Need:
1 fresh pineapple
1 pint fresh blueberries
1 pint fresh strawberries cut in half
1/4 C maple syrup
1/4 C orange juice
1 T fresh mint, chopped
Pepper to taste
How to Make It:
Cut the bottom and top off of the pineapple,
Peel the pineapple.
Cut the fruit into 8 slices.
Spray each pineapple slice with a non stick cooking spray on both sides.
Heat the grill to medium temperature.
Grill the pineapple slices 6 minutes per side or until lightly browned.
Cut each grilled pineapple slice into 8 wedges.
Place the pineapple wedges into a large mixing bowl.
Gently fold in the blueberries and strawberries.
Add the maple syrup, orange juice and mint.
Mix together well.
Add the pepper and stir.
What You Need:
2 T unsalted butter
1 lg. onion, chopped fine
1 sweet red pepper, diced
3 small zucchini, diced
1/4 t cayenne
1 lb white potatoes, peeled and diced
2 C water
2 C soy milk
2 C fresh corn
1/2 t salt
1/8 t pepper
2 T fresh parsley, chopped fine
2 T cilantro, chopped fine
How to Make It:
Place the butter in a kettle over low heat.
When butter melts add the onion, sweet pepper and zucchini.
Cook on low 8 minutes, vegetables should be fork tender.
Stir in the cayenne.
Add the soy milk and potatoes.
Over low heat bring mixture slowly to a boil.
Add the water.
Cover the pot and cook 25 minutes.
Add the corn.
Continue cooking for 5 minutes.
Stir in the parsley and cilantro.
Serve hot.
What You Need:
1/4 C mayonnaise
3 garlic cloves, minced
1 T lemon juice
1/8 C olive oil
1 C red bell peppers, sliced
1 zucchini, sliced
1 sweet red onion, sliced
1 yellow squash, sliced
1 loaf Italian bread, sliced vertically and then horizontally
How to Make It:
Mix the mayonnaise, garlic and lemon juice together in a mixing bowl.
Cover and refrigerate until ready to use.
Brush the grate of the grill with olive oil.
Heat grill to high.
Brush the vegetables with olive oil on both sides.
Place the zucchini in the middle of the grill.
Place the peppers around the zucchini.
Put the squash around the peppers.
Put the onions to the outside.
Grill for 4 minutes.
Flip and continue grilling 4 more minutes or until as tender as you like.
Open the bread pieces.
Spread each piece of bread with the mayonnaise mixture.
Place the bread on the grill mayonnaise side up.
Close the lid and grill for 2 minutes.
Place the grilled vegetables on one piece of bread and top with another piece of bread to make the sub.
What You Need:
2 apples, peeled, cored and diced
2 ripe pears, peeled, cored and diced
1 small fennel bulb, trim and dice
1/2 C raisins
2 shallots, finely minced
1/2 C fresh orange juice
2 T lemon juice
1 T olive oil
Freshly grated orange rind
Freshly grated lemon rind
Salt and pepper to taste
1/2 C chopped walnuts, toasted
How to Make It:
Sprinkle the apples and pears with a little lemon juice.
Place the apples, pears, fennel, raisins and shallots in a large mixing bowl.
Pour the orange juice and lemon juice together in a mixing bowl.
Add the olive oil, salt and pepper.
Whisk until thoroughly combined.
Fold in the orange and lemon rind.
Pour over the apple mixture.
Scatter the walnuts over the salad.
Serve immediately.
What You Need:
2 T canola oil
2 lg. onions, chopped
6 garlic cloves, chopped fine
1/2 lb shredded cabbage
1/2 C dry white wine
1 jalapeno, chopped fine
1/4 t red pepper flakes
1 T fresh ginger, grated
2 C water
1 lb sweet potatoes, peeled and cubed
2 C tomatoes, chopped
2 C frozen okra
1 t salt
Pepper to taste
2 T lime juice
1/4 C cilantro, chopped
1/2 dry roasted peanuts, chopped
How to Make It:
Heat the oil in a Dutch oven over medium high heat.
Place the onion and garlic in the oil and sauté for 2 minutes.
Add the cabbage and jalapeno pepper.
Stir in the wine slowly.
Sprinkle in the red pepper flakes and the ginger.
Stir well to combine.
Simmer 8 minutes stirring often.
Add the water and bring to a rapid boil.
Place the sweet potatoes in the boiling water carefully.
Reduce heat to low.
Partially cover the pan with a lid.
Cook 12 minutes.
Stir in the tomatoes and the okra.
Add the salt and pepper.
Gently stir in the lime juice.
Continue cooking 18 minutes or until the vegetables are as tender as you like.
Remove from heat.
Stir in the cilantro.
Sprinkle with the peanuts after serving.
What You Need:
2 T red wine vinegar
1 lg. garlic cloves, minced
1/2 t salt
1/3 C olive oil
5 C tiny broccoli florets
1 red bell pepper, cut into strips
1 lb frozen cheese tortellini
1/4 C pine nuts
How to Make It:
Place a large sauce pan half filled with water over medium high heat.
Bring to a rapid boil.
Add the broccoli and cook about 3 minutes.
You want the broccoli to be slightly tender but still a crunchy.
Add the red peppers and boil for about 15 seconds.
Remove vegetables and place in a bowl of cold water.
When the water becomes room temperature pour out the water and replace with cold water.
When that water become room temperature drain the vegetables and pat dry.
Cook the tortellini as directed on the package.
Drain well.
Place the cooked tortellini in a large mixing bowl.
Place the pine nuts in a small skillet over medium heat.
Toast the nuts about 5 minutes being sure to stir often.
Pine nuts can burn quickly so pay close attention.
Add the roasted nuts to the tortellini.
Mix in the broccoli and peppers.
Place the red wine vinegar, minced garlic, salt and olive oil in a shaker container.
Shake well to be sure all the ingredients are incorporated together.
Pour the dressing over the tortellini and broccoli mixture.
Cover and let set for about 30 minutes before serving.