Apricot Chicken (Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert) by Courtney
2 tsp. butter
4 ripe apricots (halved & seeded)
Melt butter in a frypan. Place apricots in melted butter cut side down and cook over medium heat until light brown, about 5 mins. Turn and cook serveral minutes more. Remove to plate
4 boneless, skinless chicken breasts (whole or cut into strips)
Salt and Pepper
Roll chicken in mixture of salt and pepper. Saute in 1 T olive oil on medium-high heat for 3 mins., then medium-low heat for 7 more minutes or until no longer pink inside. Remove chicken to plate with apricots.
1 tsp ginger root (peeled & minced)
1 green onion or 2 T onion (chopped)
Combine in frypan and saute briefly
1/2 c. dry white wine, apple juice, or water
2 T maple syrup or apricot preserves
1/2 tsp. lime peel (grated)
Add to frypan along with the apriccots and chicken. Simmer 10 minutes to combine flavors. Serve alone or over brown rice or couscous. Garnish w/ 1/4 c. toasted sliced almonds
Parmesan Roasted Corn on the Cob by Tara
Ingredients
Directions
Strawberry Lemonade by Ashley
Ingredients:
8 lemons
about 3/4 of a quart of strawberries
1 cup sugar
water
about 3/4 of a quart of strawberries
1 cup sugar
water
Directions:
- Squeeze lemons
- add 1 cup sugar
- fill rest of gallon with water
- either hand mash or puree strawberries in blender (I tried blender first, but its easier to mash them first them throw them in the blender to get them less chunky)
- add to lemonade!
Summer Sangria by Jessie
Directions:
I bigger bottle of Pinot Grigio or whatever white wine you may like
1/2 cup of orange liquer (i used triple sec)
Any mix of summer fruit ( i used strawberries, blueberries, peaches)
Summer Fruit Soup by Kristen (via Emerill)
Ingredients:
- 1 tablespoon minced ginger
- 3 cups chopped strawberries
- 2 cups chopped pineapple
- 1 1/2 cups chopped mango
- 2 pieces lemon peel
- 2 pieces lime peel
- 2 pieces orange peel
- 4 cups water
- 1 1/2 cups sugar
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 cup blueberries
- Mint sprigs, for garnish
Directions:
Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.
Parmesan Potato Bake by Angie
Directions:
- 2-3 T of butter melted in bottom of 9x13 pan.
- 6-8 New Potatoes sliced - place in pan then flip so both sides have butter.
- Sprinkle with minced onion, Italian seasonings, fresh chopped basil, garlic salt and shredded or grated parmesan cheese.
- Bake at 350 for approx. 40 minutes.
Gazpacho Salad by Jill
Ingredients:
2 chopped tomatoes
1 head of lettuce, choped
1 chopped cucumber
1 chopped zucchini
1/2 cup chopped onion
2 chopped red bell peppers
2 chopped green bell peppers
2 tablespoon lime juice
2 tablespoon red wine vinegar
1 tablespoon olive oil
2 cloves of minced garlic
teaspoon salt
teaspoon pepper
2 cups homemade italian crutons
Directions:
Layer each of the first 7 ingredients (in any order) one at a time in a glass bowl. Mix the lime juice, vinegar, olive oil, garlic, and salt/pepper together. Use as dressing. Top with crutons.
Czech Crepes with Berries and Cream by Jill
Ingredients:
- 1 cup flour
- 1 1/2 cups skim milk
- 1/3 cup egg whites (or 2 large egg whites)
- 1 whole egg
- 1 tsp oil
- Butter flavored spray
- Powdered sugar
- fresh blackberries
- fresh blueberries
- fresh strawberries, cut in quarters
- 2 tbsp sugar (optional)
- Fat Free Cool Whip
Directions:
In a medium bowl, combine all berries and sugar. Let stand at least 10-15 minutes.
Meanwhile, in a medium bowl, whisk flour, milk, eggs and oil until smooth using a wire whisk or you can put in the blender. Heat a large nonstick pan on medium-low flame.When hot, spray with buttered flavored spray to coat bottom of skillet. Pour about 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.
To serve, spoon whipped cream into center of each crepe. Top with berry mixture and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar. Best if served warm.
