Wilted Lettuce Salad (serves 6)

6 slices bacon
3 tbsp. red wine vinegar
1 tsp. lemon juice
2 tbsp. water
2 tsp. sugar
1/2 tsp. ground black pepper
8 c. leaf lettuce, washed, dried, and torn into bite-size pieces
6 green onions, thinly sliced
1 hard-cooked egg (optional)
8 radishes, thinly sliced (optional)

Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg and radishes. Serve immediately.

Cashew Salad (serves 6)

4 1/2 c. mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces
1/2 head cauliflower, broken into bite-size pieces
3/4 c. cashews

For dressing:
1/2 small red onion, grated
1/4 c. vinegar
1/2 c. sugar
1/8 tsp. ground black pepper
1 tsp. celery seed
2 tsp. prepared mustard
3/4 c. olive oil

Toss lettuce with cauliflower and cashews. Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.

Sugar Snap Peas w/ Seasame Seeds (serves 8)

2 tbsp. sesame seeds
2 tbsp. butter
4 c. fresh sugar snap peas
Freshly ground black pepper, to taste

Toast sesame seeds in a dry skillet. Set aside. Melt butter; add peas, and sauté over medium heat under tender, about 3 minutes. Stir in sesame seeds, and season with black pepper. Serve at once.

Kohlrabi Slaw (serves 6)

2 tbsp. minced onion
1/3 c. reduced-fat sour cream
1/3 c. reduced-fat mayonnaise
1 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. each chopped fresh dill & chopped fresh parsley
Black pepper to taste
1 1/2 lbs. kohlrabi, peeled and shredded (about 4 c)
2 medium carrots, shredded

In a bowl, blend onion, sour cream, mayonnaise, mustard, juice, dill parsley and pepper. Add kohlrabi and carrots and toss to coat. Serve, or chill 1 hour before serving.

Corn Gazpacho Soup (serves 6)

1 c. cooked corn kernels
2 (approx.) c. tomato juice, preferably freshly juiced
2 tbsp. chopped red onion
1/4 cucumber, diced
1 tomato, diced
1/4 c. diced red bell pepper
1 clove garlic, finely chopped
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp. fresh parsley, chopped
1 tbsp. cold-pressed olive oil
1 tbsp. fresh basil, chopped
salt and pepper to taste

In a blender combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.

Watermelon Feta Bruschetta (serves 16)

2 tbsp. olive oil (preferably extra-virgin)
2 c. diced watermelon
1 c. feta cheese, cut into fine dice
2 tbsp. minced fresh chives
2 tbsp. minced fresh mint
4 tsp. balsamic vinegar, or to taste
For 16 toasts:
A 24-inch-long loaf of crust Italian or French bread
1 garlic clove
1/4 c. extra-virgin olive oil

To make toasts: Prepare grill or preheat broiler. With a serrate knife cut bread crosswise into 1/2 inch-thick slices. Arrange bread slices in one layer in a shallow baking pan and bake in middle oven until golden, about 10 minutes. In a bowl toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.

Roasted Green Beans with Peppers & Onions (serves 6)

1 lb. whole fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 c. balsamic vinaigrette dressing
1/2 c. shredded mozzarella cheese

Preheat oven to 400 °F. Toss vegetables with dressing in large roasting pan. Bake 30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted.