The summer usually means you get so much of one vegetable all at once you run out of things to do with them. Here is a tasty appetizer, side dish or snack to use up all those cucumbers. Cucumber Hummus Appetizer is a great cook out take along since its not sensitive to the summer heat.

Ingredients;
Cucumbers, peeled leaving a dark green stripe and sliced 1 ” thick
Container of prepared hummus, (10oz size covers 3 cucumbers)any flavor you like
A bunch of fresh dill
Sliced olive rings or small pieces of roasted peppers

Directions;
Peel the cucumber leaving a stripe. Cut the cucumbers into 1 ” thick slices and using a melon ball scoop or the end of a potato peeler, scoop out an indentation of the seeded area of the cucumber. Fill with the hummus and garnish with a dill fern and olive or pepper piece on top too.

You’ve probably noticed I’ve been posting a lot of salads. With the summer here they are light and easy to prepare. You can buy the shrimp already cooked or buy them raw and boil them for a few minutes, removing the shell and back vein.
Here is my take on shrimp salad.

Ingredients;
2 LBS shrimp, deveined, shelled, cooked and then chilled
1/2 cup scallion, chopped fine including some of the dark green stem
3 TBLS dill, chopped
1 cup mayo
1 TBLS white wine vinegar
1 cup celery, chopped
1/2 TSP Dijon mustard
Salt & pepper to taste
Parsley for garnish

Directions;
Mix all ingredients except shrimp & parsley. Mix the dressing with chilled shrimp. Sprinkle with chopped parsley. Serve over salad greens, in a croissant, stuffed into a cored whole tomato/avocado, or on anything that you like.

**reduce the mayo or use fat free to make this health friendly

This Chicken with vinegar peppers is an alternative with  a little variation to a previously posted recipe using pork chops and just as tasty !

Ingredients:
1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the  balance of ingredients and cover. Simmer 15-20 minutes more.

These are a few dips you can make for a variety of fresh fruits. Change the extract flavor or products to suit your needs; sugar free, organic etc…

Peanut Butter Caramel Dip

1/2 cup Smucker’s Natural Creamy Peanut Butter
1/2 cup Sugar Free Caramel Topping
1 TSP cinnamon
a few drops of Vanilla extract, paste if you have it
2 TBLS plain Greek yogurt
Milk to dilute

Mix together and add milk if you need to thin the dip out a bit.

Peanut Butter Chocolate Dip

1/2 cup Smucker’s Natural Creamy Peanut Butter
1/2 cup Sugar Free Chocolate Topping
1/2 TSP Vanilla extract, paste if you have it
1/2 TSP Espresso Powder
2 TBLS plain Greek yogurt
Milk to dilute

Mix together and add milk if you need to thin the dip out a bit.

Yogurt Dip

1 cup Vanilla Greek Yogurt
2 TBLS honey
1/2 TSP Vanilla
Dash of cinnamon

Mix together and serve.

This seafood rice dish is a meal on it’s own. Very easy to make and you can change the seafood to what ever you like or add minced cajun style sausage for a kicked up flavor.

Ingredients;
1LB mussels, cleaned OR you can buy them frozen
1/2 LB raw shrimp, shelled and deveined
1 cup rice
2 TBLS oil
1 med onion, diced
1/3 red bell pepper, diced
2 cups water or seafood broth/stock, low sodium
2 TBLS tomato paste
1 TSP dried parsley
Dash of dried basil
Dash of red pepper flakes
Salt to taste (I would not add salt if you use seafood broth or stock)

Directions;
In a 4 qt pot saute the onion and bell pepper in the oil just until soft. Add the rice, parsley and basil and stir. Add the water/broth, tomato paste, salt and pepper flakes. Bring to a low simmer for about 10 minutes covered. Add the shrimp and mussels, stir and simmer for about 10 more minutes, covered until most of the liquid is absorbed and the rice is tender.

This Stuffed chicken cutlets recipe is easy and very impressive without a lot of fuss.

Ingredients;
4 chicken cutlets, pounded thin
15oz container ricotta cheese
small bag of fresh baby spinach
garlic powder, not salt
2/3 cup Parmesan cheese, grated
1 cup Italian flavored bread crumbs
1 egg, beaten
Salt & pepper to taste

Directions;
Preheat oven 375. Mix the ricotta cheese with salt & pepper to taste. Set aside. Lay the cutlets flat and sprinkle a little garlic powder on each one. Place about 2-3 heaping tablespoons of the ricotta down the middle of each cutlet. Sprinkle the Parmesan cheese evenly over each cutlet. Cover each cutlet with the spinach leaves, packing them down slightly. Roll the sides of the cutlets to the center leaving the only the ends with some of the stuffing exposed. Secure with a tooth pick. Dip the stuffed chicken into the beaten egg and then roll in the bread crumbs. Cut pieces of foil big enough to wrap around each cutlet. Spray the middle of each piece of foil wrap with cooking spray. Lay the cutlet in the middle and loosely wrap the foil closed. Place the wrapped cutlets on a baking sheet and place in the oven for 20 minutes. Open the foil to expose the cutlets and bake another 15 minutes.

**use low fat cheese to make this health friendly

There are many variations of lobster roll recipes. I make it the classic New England way.

Ingredients;
8oz cooked lobster meat, chilled, (if you want to use live lobsters you’ll need about 3LBS of whole lobsters steam cooked, shelled and cooled)
1/4 cup mayonnaise
2 TBLS minced celery
1 TBLS minced onion
Salt and pepper to taste
1 TBLS melted butter
2 NE style hot dog rolls, lightly toasted, they are sliced on the top instead of the side but either will do

Directions;
Brush the rolls with melted butter and toast lightly in the broiler. Cut the chilled lobster meat into chunks. Mix in all other ingredients.
Fill the toasted rolls with the lobster mixture and serve.

**omit the butter and use lite or non fat mayo to make this health friendly

This Cheese and veggie antipasto salad dish is made with easy things you can have in your pantry-refrigerator and quick to make for a before dinner appetizer or a meal in itself.

Ingredients:
8 oz fresh mozzarella, if you don’t have fresh available the Bel Gioioso brand is available in most markets and even some Wal-Marts
6 oz-8 oz jar of roasted red peppers, drained and rinsed
6 oz-8 oz jar marinated artichoke hearts, drained
1/2 cup country mix pitted olives(assorted)
3-4 fresh basil leaves
extra virgin olive oil
Salt & pepper to taste
Assorted salad greens

Directions:
Cut the mozzarella into slices and place on a plate. Arrange all the other ingredients around the cheese. Sprinkle with the oil and salt-pepper. Serve with crusty Italian bread or bread sticks.

This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.

Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste

Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.

This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.

Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type

**Optional** add a small piece of Parmesan cheese rind

Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.

This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

**Change the butter to all olive oil to make this health friendly.

tuna tossed salad is a great salad for a meal, refreshing and satisfying.
Be sure to use a good olive oil and vinegar for best taste results.

Ingredients;
1 head red leaf lettuce, washed dried and torn into pieces
1 tomato, large diced
1 cucumber, peeled and large diced
3 thin slices red onion
6-10 olives, any kind you like
5oz-6oz can tuna, drained, any kind you like, I used Bumble Bee gold solid albacore
1/4 cup cheese, any kind you like, I used Feta
1/4 cup extra virgin olive oil
1/4 cup vinegar, any kind you enjoy; fig, balsamic, red vine, flavored
a good sprinkle of each; dried basil, oregano, parsley & black pepper

Directions;
Place all in a bowl and toss. Serve immediately or withhold dressing and serve anytime.

This Marinara sauce is light, versatile and only takes 30 minutes from stove to plate.
Try it as a plain sauce or with my variations listed at the end of the recipe.
Pictured is with shrimp over linguine.

Ingredients:
2 TBLS olive oil
2 cloves garlic, crushed and minced
3-4 leaves of fresh basil, torn
28oz-35oz can crushed tomatoes in puree (my favorites are “Pomi, Sclafani or Tuttorosso” brand)
add some red pepper flakes if you like spicy

Directions:
Heat a 3qt sauce pot add the oil and garlic for 2-3 minutes. Add the balance of ingredients and simmer covered for 30 minutes.
This will cover about 3/4 LB pasta.

**variations**
add up to 1LB of all or either; raw deveined, shelled shrimp, bay scallops, cut/cleaned calamari and simmer just a few minutes longer, until the seafood is cooked.
Or serve over anything you like such as store bought fresh pasta.

This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.

Ingredients:
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste

Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.

Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips

Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.

This Mexican style chicken dish is tasty and great for the crock pot. Add a jalapeno pepper if you like Mexican chicken spicy.

Ingredients:
1 LB boneless chicken breast, sliced into strips
1 pkg McCormick chicken fiesta or chicken taco seasoning
One 14.5oz can diced tomatoes + 1/2 can water, you can use the seasoned variety like green pepper, celery and onion
1 medium onion, sliced thin
1 TSP cilantro
1 sliced avocado
shredded sharp cheddar cheese

Directions:
Place all ingredients except avocado and the cheese in a crock pot and stir.
Cover and cook for 4 to 6 hours.
Serve with rice or in a taco style shell with the avocado and cheese on top.

This butternut squash soup recipe is so tasty and easy. It has a smooth creamy taste but has very little cream.

Ingredients:
2LBS butternut squash , cubed( I buy it already cut up in a container in the produce dept. If you choose to buy it whole, you’ll have to peel and seed it)
1 1/2 cups diced onion
2 diced carrots
3 14oz cans chicken broth, low sodium is best
1/2 TSP salt
2 TBLS butter
1/2 cup heavy cream
sour cream, whipped cream or creme fraiche for garnish

Directions:
Combine squash, onion, carrot, broth and salt in a 6qt stock pot. Simmer uncovered for 1 hour. Add butter and pour into a blender only half way full since hot foods expand in the blender. Puree and pour back into stock pot. On low heat add the cream and whisk for a few minutes. Serve with a dollop of sour cream, whipped cream or creme fraiche.

This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!

Ingredients:
1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta

Directions:
Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.

This Classic Pesto (Genoese Basil) sauce recipe can be used many ways; over pasta served hot or as a dressing for a summer salad. Brush it on fish or chicken for grilling or baking or spread on crusty bread.

If the pure basil taste is too strong for you replace up to 1/3 of the basil with fresh parsley. Make extra as it also freezes well.

Ingredients:

2 cups fresh basil leaves (packed down)
1/2 cup extra virgin olive oil
2 TBLS Pine nuts
2 cloves garlic, peeled and crushed
1 TSP salt
1/2 cup grated Parmesan cheese
2 TBLS grated Romano Pecorino cheese
3 TBLS butter at room temperature

Directions:

Put all ingredients except the cheese and butter in a food processor and blend thoroughly. Fold in by hand the cheese and butter until blended well.
This will cover about 1LB of cooked warm pasta.

**OPTIONS**  Health Friendly omit the butter.
If you are serving as a salad you can add cooked cut green beans or cherry tomatoes cut in half.

What’s nice about this version of Italian potato salad is it’s not heat sensitive, no mayo to worry about in the summer heat.

Recipe Ingredients:
5 large red potatoes, skin left on
1/4 cup extra virgin olive oil
2 TBLS chopped parsley
1 TSP Basil cut thin
1/4 of a red onion sliced thin
2-3 TBLS white champagne vinegar
salt & pepper to taste

Recipe Directions:
Boil potatoes until fork tender but not mushy. Cool and cut into slices or 1 inch cubes. Add all other ingredients and mix. Serve at room temperature.

Recipe Ingredients:
4 cups raw broccoli florets, cut very small
1 cup grapes, halved or raisins
1/2 cup minced celery
¼ cup minced red onion
4 slices cooked bacon, crumbled
1/4 cup light mayo
1/2 cup non fat plain Greek yogurt
1 to 2 tablespoons sugar, Stevia or Splenda
1 tablespoon apple cider vinegar
Recipe Directions:
Mix together the first five ingredients. Combine mayo, yogurt, sugar & vinegar and pour over the broccoli mix.

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry