Savory Honeydew and Almond Gazpacho

SAVORY HONEYDEW AND ALMOND GAZPACHO

Serves 4

For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.

Ingredients

1/3 cup whole blanched almonds, preferably Marcona almonds, plus more for garnish 
3 tablespoons lime juice 
1 tablespoon red wine vinegar 
6 plum tomatoes, cored and roughly chopped 
1/2 medium honeydew, seeded, peeled and cut into (1-inch) chunks (about 4 cups), plus more for garnish 
Salt and pepper to taste

Method

Put all ingredients into a blender and purée until smooth. Serve right away, garnished with chopped almonds and thin slices of honeydew, or chill well before serving.

Nutrition

Per serving (about 10oz/289g-wt.): 150 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 330mg sodium, 22g total carbohydrate (4g dietary fiber, 17g sugar), 5g protein

Mediterranean Garbanzo Salad

MEDITERRANEAN GARBANZO SALAD

Serves 1

This quick and easy meal is a testament to the satisfaction of a good main course salad and is just one example of how to include healthy, protein-packed beans in a warm-weather menu. It's simple to double this recipe for two, or increase further to serve even more. Maybe it will become the summer potluck dish you're famous for! Serve with pita chips or warm pita bread on the side.

Ingredients

5 cherry or grape tomatoes, halved 
1 small zucchini or yellow squash, halved lengthwise and thinly sliced 
1/2 (15-ounce) can garbanzo beans, rinsed and drained 
4 pitted black olives, such as Kalamata, halved 
2 tablespoons roughly chopped parsley 
1 tablespoon prepared balsamic vinaigrette or Italian dressing 
1 tablespoon lemon juice 
Ground black pepper to taste 
2 or 3 lettuce leaves, torn into large bite-size pieces

Method

Toss together all ingredients, except lettuce, in a large bowl. Arrange lettuce on a dinner plate and top with bean mixture.

Nutrition

Per serving (about 18oz/504g-wt.): 320 calories (110 from fat), 13g total fat, 1.5g saturated fat, 0mg cholesterol, 540mg sodium, 43g total carbohydrate (12g dietary fiber, 8g sugar), 15g protein

Goat Cheese and Arugula Quesadillas

Serves 2

Quesadillas can be filled with all manner of melted cheeses, meats and vegetables. In this version, stuffed with full-flavored goat cheese and spicy arugula, we think you'll fall in love with this new twist on a classic appetizer.

Ingredients

4 flour tortillas (8-inch)
2/3 cup shredded Drunken Goat cheese
1 tomato, very thinly sliced
2/3 cup packed baby arugula
Salsa, for dipping

Method

Place 2 tortillas on a flat surface and arrange cheese, tomato and arugula on top. Cover each with another tortilla. Heat grill or skillet to high heat and cook until bottom tortilla is golden brown. Flip and cook the other side. Transfer to a cutting board and cut into wedges. Serve with your favorite salsa for dipping.

Nutrition

Per serving (about 10oz/296g-wt.): 600 calories (260 from fat), 29g total fat, 16g saturated fat, 24g protein, 59g total carbohydrate (4g dietary fiber, 7g sugar), 55mg cholesterol, 1220mg sodium

Crunchy Cole Slaw

DRESSING
1/2 cup sugar
1/3 cup vinegar
2 package beef Ramen seasoning
1 cup oil

SLAW
1 lb coleslaw mix
2 pkg Ramen noodles broken into small pieces
1 cup sunflower seeds
1 cup slivered almonds, toasted
1 cup sliced green onions

Mix dressing ingredients night before. Toss slaw ingredients together just before serving.

Raspberry Apple Jello

2 pkg (3oz) raspberry jello
2 pkg (10 oz) frozen raspberries
2 cups applesauce

Dissolve jello in 2 cups boiling water. Stir in frozen raspberries until melted. Add the applesauce, stir, and pour into 9x13 pan. Let chill.

Pesto Chicken and Ravioli

1 package (9oz) refrigerated cheese ravioli
1 lb boneless skinless chicken breast, cut into 2 inch strips
1 teaspoon minced garlic
1 tablespoon olive oil
1 jar (7.25 oz) roasted sweet red peppers, drained
3/4 cup prepared pesto

Cook ravioli according to package directions. Meanwhile, in a large skillet, cook and stir the chicken and garlic in oil over medium heat until chicken is no longer pink. Add roasted peppers; cook for 1-2 minuets or until heated through. Remove from the heat. Drain ravioli; add to the chicken mixture. Add pesto; toss gently to coat.

**Yield: 4 servings

Cinnamon Baked Apples

3 large tart apples, peeled, cored and cut into wedges
2 tablespoons lemon jice
2/3 cup apple juice
2/3 cup packed brown sugar
2 tablespoons butter/margarine
1/4 teaspoon ground cinnamon

Place apples in an ungreased 11 x 7 x 2 in baking dish. Drizzle with lemon jice; toss to coat. Set aside. In a small saucepan, combine the apple juice, brown sugar, butter and cinnamon. Cook and stir over medium heat until sugar is dissolved and butter is melted. Pour over aplles. Add cinnamon sticks if desired. Bake, uncovered, at 375 degrees for 20 minutes or until apples are tender. Serve warm with whipped topping.

**Yield: 4 servings

Crisp Fruit Salad

1 medium Golden Delicious apple, chopped
1 medium red apple, chopped
2 celery ribs, thinly sliced
1/2 cup chopped walnuts
1/2 cup golden raisins
1/4 cup honey

In a bowl, combine the first five ingredients. Add honey; mix well. Serve immediately.

**Yield: 6 servings