What's Cookin'

Summer means light, light, light; light ingredients, light taste and light on your waistline. And that's what we offer this month. Take advantage of the farm fresh seasonal produce. Summer's fruit and vegetables can make for an easy-to-prepare meal. They'll also bring those refreshing flavors to your table that you've waited for all winter! Enjoy!

Fresh Tomato Salsa
2 large tomatoes, seeded & diced
1⁄2  small red onion, finely chopped
1 small jalapeno pepper, minced
1 Tbsp. finely chopped fresh cilantro
1 Tbsp. minced garlic
1 Tbsp. lime juice
1 tsp. olive oil
1⁄2  tsp. ground cumin
 
In medium bowl, combine tomatoes, red onion, jalapeno pepper, cilantro, garlic, lime juice oil and cumin. Serve with chips.
 
Light Summer Pesto
1 C. packed basil leaves
1⁄2  C. chicken broth or vegetarian bouillon
1⁄2  C. grated parmesan cheese
2 Tbsp. pine nuts
2 Tbsp. minced garlic

In processor blend all ingredients until smooth. Makes about 1 C. and is perfect for about 1lb. of pasta. Throw in fresh, chopped tomatoes and some protein for a complete meal. Double the recipe, store in refrigerator and have it ready and waiting for your next meal.

Cucumber-Yogurt Salad
1 8-oz lowfat plain yogurt
3 Tbsp. lemon juice
2 Tbsp. finely chopped sweet onion
2 Tbsp. chopped fresh mint
1 Tbsp. finely chopped fresh cilantro
1 1⁄2  tsp. sugar
3⁄4  tsp. salt
6 large cucumbers

In a small bowl, combine the first 7 ingredients. Cover and refrigerate.

About thirty minutes before serving, peel cucumbers, halve lengthwise, remove seeds and cut crosswise into 1/4-inch wide slices. Place cucumbers in yogurt and toss.

Chicken & Nectarine Salad
4 medium, chicken cutlets
4 medium nectarines
1 bunch fresh spinach
1 Tbsp. olive oil
1 medium red onion, sliced thin
1⁄2  C. orange juice
2 Tbsp. cider vinegar
1⁄4  tsp. sugar
season to taste

Poach chicken breasts in a saucepan for about 6-8 minutes until chicken is no longer pink. Drain and cool.
Slice chicken into 1⁄4 -inch wide strips.

Cut nectarines into thin slices. Clean spinach and remove stems. Arrange spinach on platter. Arrange chicken and nectarines on top of spinach on platter. (Peaches, or any other seasonal fruit would also work deliciously!)

In a medium saucepan, over medium heat, in hot oil, cook red onion until onion is golden. Add orange juice, cider vinegar and sugar. Heat to boiling. Spoon warm dressing over salad.

Vinaigrette Salmon & Bean Salad
2 green onions, sliced
1 16-oz. can small white beans, rinsed and drained
1 7 1⁄2 -oz. can red salmon, drained and cleaned
1 celery stalk, sliced thin

Vinaigrette Dressing:
2 Tbsp. white wine vinegar
2 Tbsp. olive oil
1⁄4  tsp. sugar
1⁄4  tsp. dry mustard
season to taste