Recipezaar: Spring,Lighter Fare recipes

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions

Tue, 07 Oct 2008 02:09:40 -0400

The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, "The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm". Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing. -- posted by blucoat

Lentil Croquettes

Sun, 12 Oct 2008 00:44:39 -0400

These would be great for vegetarians to enjoy, with a green salad, at your next BBQ,. Red lentils are used for speed & convenience. Other lentils can be used but they will require soaking & precooking before use. This recipe comes from Classic Vegetarian Recipes, published by Parragon. -- posted by Rhiannon&Matt.gauci

Grandma Chin's Sponge Cake

Mon, 27 Oct 2008 17:58:56 -0400

This was always the sponge cake of my childhood served with strawberries and whipped cream at Easter time. -- posted by Viki Anderson

Teriyaki Grilled Chicken

Sat, 08 Nov 2008 16:22:58 -0500

Chicken marinated in a sauce and grilled outside. This recipe is at least 30 years old. The chicken is flavorful when grilled but the taste is comprimised when cooked in oven. -- posted by grandma cooks

Bing Cherry Mojito

Tue, 11 Nov 2008 21:39:58 -0500

A fun seasonal twist on the classic mojito -- posted by TattooedMamaof2

Raspberry Chocolate Chip Frozen Yogurt

Wed, 19 Nov 2008 01:52:08 -0500

From Eating Well magazine. This is light and refreshing - a perfect summer treat! Not overly sweet, either. Regular chocolate chips work well, but mini ones are nice. The raspberries should be fresh or frozen, not thawed. -- posted by Patti599

Kathy's Angel Meringue Pie

Thu, 27 Nov 2008 00:52:33 -0500

A lighter-than-air meringue shell with soft billows of creamy lemon pudding. Requires 3 hrs chill time. From the recipe collection of Bird's sister Kathy. -- posted by 2Bleu

Mom's Slaw

Wed, 03 Dec 2008 22:35:25 -0500

This is mom's coleslaw recipe. She is always asked to make the slaw at every family function because she makes the best. As a special note, I believe that the fine-ness of the shredding of the cabbage & carrots really can change the turnout of the coleslaw. My family really likes it finely shredded. Others may like it shredded much more course. -- posted by Jill R Q

Pink Panty Rippers

Thu, 18 Dec 2008 15:25:30 -0500

In the hot summer months in Texas everyone enjoys this on the patio. It is a play on a smoothie, a good smooth vodka is best (Tito's is my favorite), but any is good in this drink! Warning: Must have friends join you! It is made in batches in blender. -- posted by Chef #478880

Stir-Fried Asparagus With Garlic and Shallots in Chili Oil

Mon, 05 Jan 2009 17:57:32 -0500

Tender crisp asparagus. An easy and tasty spring treat. If you like spicy, add dried chili flakes along with the shallots. -- posted by littleturtle

Orange Crush

Thu, 08 Jan 2009 19:01:50 -0500

I picked this up from a restaurant I used to work at: Waterman's. Don't think they developed it, but I LOVE IT anyway! -- posted by alligirl

Grilled Tempeh Veggie Burgers

Sun, 11 Jan 2009 13:05:14 -0500

This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy! -- posted by blucoat

Guacamole

Tue, 13 Jan 2009 20:51:49 -0500

For Cinco DeMayo! -- posted by KathyP53

Delicious Hot or Cold Chicken Pasta

Wed, 21 Jan 2009 00:51:33 -0500

This is a variation of a recipe that my sister makes often for gatherings, especially during the summer. It takes great warm, and I like it even better the next day after chiiling in the refrigerator. -- posted by Sommer_K

Glazed Ham With Apricot Mustard Sauce

Fri, 06 Feb 2009 01:05:31 -0500

I have not tried this ham. I'm posting this for safe keeping. I found this recipe in Martha Stewarts Everyday Food magazine. -- posted by internetnut

Suada over Ice

Tue, 10 Feb 2009 01:43:45 -0500

You can't go wrong sticking with the basics. Its just espresso over ice, with enough sweetened milk to mellow it out. -- posted by Annacia

Tuna Rice Chowder

Thu, 19 Feb 2009 15:09:04 -0500

This is another super quick soup recipe that I have been making for years. Again, many of the ingredients you will probably have on hand. -- posted by JackieOhNo!

Fruit and Fiber Parfait - Ww Friendly 1 Point

Thu, 19 Feb 2009 15:49:15 -0500

Great for break, lunch or as a dessert. I really like it with the White Chocolate Cheesecake or Amaretto Cheesecake yogurt, but any flavor will do. -- posted by Marg (CaymanDesigns)

Threadgill's Cottage Cheese Cucumber Salad

Fri, 20 Feb 2009 18:05:33 -0500

This refreshing salad from Threadgill's brings back fond memories of iced tea, live music, fried catfish, and other delights from the Austin, TX restaurant. The dish can be served as a side salad, or, for a low-calorie lunch, serve on a bed of lettuce with some tomato wedges sprinkled with salt & pepper. I clipped the recipe from the Austin American Statesman many years ago. The original called for fresh parsley, but I like it with the dill. -- posted by appleydapply

Chicken With Spicy Peach Glaze

Sun, 01 Mar 2009 18:15:15 -0500

Oh my this is good. My neighbor gave me this recipe and its to die for. We love it served with a green vegetable and cornbread. The peach with ginger is sooooo good. -- posted by mommyoffour

Basil Grapefruit Cooler

Thu, 05 Mar 2009 16:15:04 -0500

Whatever time of year, this makes a great refreshing drink to serve for a dinner party. -- posted by English_Rose

Fettuccine With Roasted Peppers

Sun, 08 Mar 2009 00:44:37 -0500

A tasty recipe from Barilla that can be a vegetarian main course or a side dish for a meat entree. -- posted by KissKiss

Creamy Coleslaw

Tue, 10 Mar 2009 00:51:30 -0400

this is a very simple recipe. perfect for summer barbecues. -- posted by Chef #1179742

Couscous With Parmesan and Peas

Mon, 16 Mar 2009 18:57:33 -0400

Very fast, easy, cheap, and delicious. Really, those are my only four requirements of a recipe. Is that so much to ask? originally from foodnetwork.com. The suggested whole wheat couscous, and I used it since I've got it, but regular couscous could easily be subbed. For wont of lemon zest, I cooked my peas in a little bit of lemon juice. 1/2 cup of cheese is a lot, IMO. -- posted by shhthisisjanelle

Melon Mango Salad

Mon, 16 Mar 2009 19:08:42 -0400

Just what it sounds like. To make a scrumptious dressing for this, mix 3/4 cup plain yogurt with 1 tbsp of honey and 1 tsp grated gingerroot. -- posted by Super Wifey

Vegetable Potato Salad

Mon, 16 Mar 2009 19:35:26 -0400

A classic with a big twist! -- posted by Alley Barbie

Sweet Carrots

Sat, 21 Mar 2009 02:45:42 -0400

One of my favorite carrot preparations, courtesy of Zatarain's. -- posted by KissKiss

Spring Orzo Salad

Sun, 22 Mar 2009 03:15:30 -0400

This is from Woman's Day. -- posted by Lainey6605

Sauteed Sugar Snap Peas

Sun, 22 Mar 2009 03:15:57 -0400

One of my husband's favorites! Recipe is from Woman's Day. -- posted by Lainey6605

Peach Salad With Cumin Dressing

Sun, 22 Mar 2009 10:15:23 -0400

Coooking Light magazine, Jan/Feb 2005. Posted for safekeeping; I have not tried this recipe. Notes: Thaw the peaches and pat them dry with paper towels to remove excess moisture. Pairing the fresh raspberries with the frozen peaches makes this taste like a fresh fruit salad. -- posted by swissms

Grilled Caesar Salad / Grilled Romaine so Good!

Mon, 23 Mar 2009 12:12:55 -0400

Yes! The Romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken. -- posted by ~Rita~

Hoosier Fried Mushrooms

Tue, 24 Mar 2009 01:54:32 -0400

Every spring the morel mushrooms pop out in woods of the midwest seemingly overnight. Half the fun is finding them, but once you have a batch, the real fun is eating them. I'm a morel purist and the best way to eat them is to flour them and fry them. Adding them to anything else just dilutes the flavor that is the morel mushroom delicacy. -- posted by Chef Curt

Refreshing Napa Cabbage & Jicama Salad

Tue, 24 Mar 2009 23:29:20 -0400

A very light, fresh and refreshing salad made with napa cabbage, jicama and apples. -- posted by Kona K

Asparagus-Mushroom Primavera

Thu, 26 Mar 2009 15:41:06 -0400

Two of my favorite things: Asparagus and mushrooms. Recipe is from Better Homes and Gardens. This makes four servings if all are satisfied with 1 1/2 cups each. -- posted by Lainey6605

Smoky BBQ Sauce

Sun, 29 Mar 2009 20:21:45 -0400

A great bbq sauce for chicken, ribs, steaks, etc. For when you need something in a pinch that's quick, delicious and simple. If you want to keep for a couple weeks, bring to boil, then simmer for 10 minutes on stovetop. Refrigerate in a sterilized glass jar. Otherwise, no cooking necessary. My dh also likes me to add a Tbsp of montreal steak spice or other seasoning, but its really not essential. -- posted by Chef #1028126

Mexican Sp(Iced) Chocolate Sorbet

Sun, 29 Mar 2009 20:27:40 -0400

A lot of people have ice cream makers collecting dust in their basement. Go ahead and get it out. You know you want to. Cook time is chill and freeze time. -- posted by Annacia

Grilled Peppers

Mon, 30 Mar 2009 14:48:18 -0400

Pol Martin Recipe -- posted by daisygrl64

Vegan Pineapple Cake

Tue, 31 Mar 2009 10:36:46 -0400

This is based on a recipe from vegweb.com. Very tasty cake and not too sweet. -- posted by Engineer in the Kitchen

Pear and Grape Juice

Thu, 02 Apr 2009 01:40:45 -0400

A fabulous juice based on a Jack Lalanne recipe. -- posted by JanuaryBride

Simple Zesty Yogurt Cucumber Salad

Thu, 02 Apr 2009 15:50:53 -0400

Just in time for the warm weather! A refreshing and extremely easy recipe, made in minutes! 1, 2, 3.. you're done! Now you have a mouth-watering yogurt cucumber salad that you just can't quit taste-testing! Whoever said simple couldn't taste delicious? -- posted by SuzieQ in Fairfax

Iced Blue Brew

Sun, 05 Apr 2009 02:07:29 -0400

Something playful for summer that tastes delicious. The whole family will enjoy it and you sure can't get any easier, LOL. -- posted by Annacia

Summer Punch (Pineapple, Strawberry, Grape Juice)

Mon, 06 Apr 2009 21:12:31 -0400

This is AWESOME!!! You can also turn it into a great cocktail (instructions written below). Note that the calorie content is not correct as posted, as it does not take into consideration that fruit is being juiced. Recipe adapted from Jack Lalanne's Juicer cookbook. -- posted by JanuaryBride

Bread Machine Italian Easter Bread

Mon, 06 Apr 2009 21:52:27 -0400

This is a modified Italian Easter bread made with a bread machine. Saves time, kneading, etc. The same ingredients are used but simplified by using a bread machine. This was a recipe handed down by my grandmother. -- posted by Chef #213751

Superfruit Smoothie

Wed, 08 Apr 2009 01:44:46 -0400

My absolute favorite smoothie - banana, kiwi, mango, peach, and clementine! When fresh fruit is in season, I like to play around with different combinations, but this is the one that I make the most. Not only does it taste absolutely amazing, but it is loaded with natural nutrition too; Vitamins B & C, potassium, dietary fiber, omega-3 F.A.s, antioxidants, calcium...much more wholesome (and yummier!) than a vitamin pill in my opinion. And because of the fiber and protein, it is filling enough to be a hearty snack or a meal substitute. Before you get too excited, a quick word of warning about the kiwi - if you eat too much at once it can make your mouth feel tingly and raw (yes... I've had this happen. I can't help myself!) I hope you like this smoothie as much as I do! :) -- posted by Oenophilly

Vermicelli Salad

Thu, 09 Apr 2009 01:30:32 -0400

This is a great garlic flavored cold noodle salad. This recipe is from Nikki Forster's mom. -- posted by STK FD WIFE, A.TITUS

Raspberry Lemonade Coolers

Sun, 12 Apr 2009 00:35:03 -0400

This drink begins with macerating fresh raspberries overnight in citrus vodka. -- posted by swissms

Aussie Potato Hot Cross Buns

Mon, 13 Apr 2009 18:06:26 -0400

Australian Hot Cross Buns have a very moist and melt in your mouth feel. I have tested several recipes from Zaar and have taken what I like to come up with these. The family flipped over them this year. -- posted by Aussie-In-California

Spring Noodle Stir-Fry With Asparagus and Walnuts

Thu, 16 Apr 2009 02:13:15 -0400

A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore! -- posted by JanuaryBride

Spaghetti Verde

Thu, 16 Apr 2009 14:52:17 -0400

This is a heart-healthy recipe from Woman's Day. -- posted by Lainey6605

Honey Peach Freeze

Mon, 20 Apr 2009 00:28:07 -0400

This is a very light and refreshing dessert that's good for you. We made 2 batches, one with orange juice and one with pineapple juice (both were quite delicious). Recipe from Taste of Home/Dorothy Smith of El Dorado, Arkansas. Thank you Dorothy for such a yummy recipe! Cooking time excludes freezing time. -- posted by AmyZoe

Mixed Fruit and Spinach Smoothie

Mon, 20 Apr 2009 13:44:24 -0400

Oh come on, try it, you'll like it! -- posted by Brooke the Cook in WI

Provençal Artichoke Ragout (Artichauts à La Barigo

Thu, 23 Apr 2009 16:07:44 -0400

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. -- posted by blucoat

Mexican Minestrone

Sun, 26 Apr 2009 21:05:34 -0400

With its black beans and corn, this recipe could just as easily have been called Santa Fe Minestrone. But whatever you call it, it is a sensational soup and makes a filling meatless meal. Perfect for cool days and probably even warm ones. The flavor is wonderful and it's so easy to make! This recipe comes fro m BH&G's "Better Than Mom's Slow Cooker Recipes." -- posted by Lorraine of AZ

Raspberry Rosé Wine With Raspberry Ice Cubes

Sun, 26 Apr 2009 21:47:05 -0400

This is fresh and light on a hot day, plus the raspberry ice cubes look really effective! Cook time is chill time. -- posted by Shuzbud

Apple Juice Sabayon and Berries

Mon, 27 Apr 2009 00:31:34 -0400

This is a simple dessert which is great over fresh berries. Larry DeVries, chef extraordinaire from Brandon, Manitoba, made this at a Woman's Alive Conference in Brandon. I adapted it a bit, as I have a juicer. -- posted by Debbie Boere Vrou

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Barbecued Mango Cheeks

Tue, 05 May 2009 01:09:25 -0400

A really simple yet elegant and creative end to a fabulous barbecue. Your friends will be talking! -- posted by Sue L

Blueberry Scones

Tue, 05 May 2009 01:12:30 -0400

Source: delicious. - February 2004. -- posted by Sue L

Easy Berry Frozen Yogurt Pops

Tue, 05 May 2009 01:30:16 -0400

Great for kids, old and young! From Good Taste - February 2004 -- posted by Sue L

Cooking Light's Citrus Chicken Cutlets

Fri, 08 May 2009 01:39:10 -0400

This is a fast, easy, and healthy recipe that makes a very moist and flavourful chicken. If you double the marinade you can pour it over some rice and have a complete (and delicious) dinner. Also, if you have the time, let the chicken marinate for longer- it will be even juicier. The marinade would also work well with a mild fish. Recipe is from Cooking Light Magazine (October 2006). -- posted by blucoat

Quick Zucchini Pickles

Fri, 08 May 2009 01:58:22 -0400

An easy and flavourful recipe from The Canadian Living Test Kitchen from "Canadian Living Magazine" (July 2007). -- posted by blucoat

Strawberry Float Punch

Mon, 11 May 2009 11:15:50 -0400

This is a delicious and very simple spring-time punch. Next time, I think I'll freeze strawberries to use as ice cubes in addition to the regular ice cubes. You could vary ice cream flavors with this punch (i.e., rainbow sherbet, cherry, etc) for a completely different punch. I found the recipe at www.cooks.com. Serving size is estimated because it wasn't listed. -- posted by AmyZoe

Fruit Salad With Vanilla Dressing

Thu, 14 May 2009 16:05:40 -0400

This is not posted on the site yet, so here you go! Something light and fruity. Feel free to change the fruit/nuts to your liking. Courtesy of Alton Brown. -- posted by Ashbow

Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal

Sun, 17 May 2009 03:02:30 -0400

For those weeknights when the dinner hour sneaks up quickly and catches you unaware, don't pick-up the phone and order pizza -- Give this delicious, quick and easy seafood recipe a try. It's a feast for both your eyes and palate, yet it requires very little effort. These creole-seasoned Shrimp and Scallop Kabobs marinate and cook in less that 30 minutes! -- posted by Feast Your Eyes!

Tropical Chicken Salad

Wed, 20 May 2009 02:03:04 -0400

A simple, quick recipe for a moist and delicious salad that serves a crowd or is great for lunch with the girls. -- posted by CookingLuv

Strawberry Jam

Wed, 20 May 2009 02:16:20 -0400

My first attempt was sooo good, I have to get the nutritional data for gifting it, I used the freezer jam version, no sugar needed pectin and grape and apple juice...the juice was 100 percent juice unfiltered and pressed....not from concentrate.....my husband, who is not a strawberry fan, tasted it at my insistance and asked for a spoon and the jar...that absolutely delicious! -- posted by glitzypursegirl

Raspberry or Strawberry Coulis

Fri, 22 May 2009 01:30:27 -0400

From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies. -- posted by Dreamer in Ontario

Strawberry Rhubarb Cobbler

Tue, 26 May 2009 02:04:48 -0400

I traditionally make a Strawberry Rhubarb pie about this time of year, but this time I decided made this cobbler instead. I don't think anybody is missing the pie, after tasting this! Hope you all enjoy this as much as we did. :) Preparation time does not include time for macerating the fruit. -- posted by Beth A.

Rhubarb Lemonade

Tue, 26 May 2009 16:38:37 -0400

This recipe is from www.freshpicks.com. I like this recipe because it uses rhubarb in an unexpected way. In place of the sugar I used stevia. -- posted by Jen Potter

Mamma Caye's Gazpacho De Blanco (White Cold Soup)

Thu, 28 May 2009 23:32:03 -0400

My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time. -- posted by College Girl

Strawberry Lemon Slush

Mon, 01 Jun 2009 00:06:17 -0400

Spruce up ordinary lemonade by adding purees strawberries and crushed ice. Very refreshing and thirst quenching in the summer. -- posted by mommyoffour

Raspberry Buttermilk Cake

Tue, 02 Jun 2009 01:40:58 -0400

A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream. -- posted by blucoat

Strawberry-Rhubarb Deep-Dish Pie

Sat, 06 Jun 2009 01:55:32 -0400

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic! -- posted by SpchTeachCooks

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Lemony Risotto With Asparagus and Shrimp

Mon, 08 Jun 2009 02:37:41 -0400

This sounds delicious! I found it in bon appetit magazine's May '09 issue. -- posted by Realtor by day, Chef by night

Fresh Island Chicken

Mon, 08 Jun 2009 02:42:22 -0400

Ah, my maiden recipe! This is what I came up with for dinner tonight. I was looking for a recipe that went this way, but couldn't find one. All the flavors are to taste, of course. I love cilantro, so there's a ton of that and the sweet/tart flavors will vary based on your fruits' sweetness, etc. It also occurred to me as we were eating it that some pineapple tidbits would be a wonderful addition to this. I hope you enjoy! -- posted by SandwichQueen

Roasted Asparagus With Mushrooms

Thu, 11 Jun 2009 14:06:24 -0400

This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired. -- posted by MarthaStewartWanabe

Three-Bean Salad With Quinoa

Thu, 18 Jun 2009 01:31:59 -0400

"Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your gardenor the neighbors. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entrée." From Whole Foods website. -- posted by JanuaryBride

Peach and Cucumber Salsa

Thu, 18 Jun 2009 14:14:22 -0400

Low calorie, fat free vegan recipe from Whole Foods; it is highly rated on their website. They suggest serving it atop grilled fish but I think it would also be great with chicken or pork tenderloin. You can make it up to 4 hours ahead of serving, just keep it in the refrigerator. I think mango and a splash of OJ would be a great addition to this recipe as well! NOTE: I just made this recipe and I added the OJ for a touch of sweetness and added a couple drops of jalapeno sauce for more kick. I also didn't care for the mint, so I changed that to optional. . .the basil was nice I thought. -- posted by JanuaryBride

Tropical Fruity Jello

Sun, 28 Jun 2009 17:30:51 -0400

To make jello a little more interesting, I added my favourite tropical fruits and it worked beautifully! This is so refreshing on a hot day and the low sugar version is great for waistline-watchers. I use sugar free jello but feel free to use a small packet of regular peach jello. I have been told that fresh pineapple prevents gelatin from setting so only use canned for this recipe. Cook time is chilling time. -- posted by Shuzbud

Savory Chicken & Veggie Soup

Sat, 04 Jul 2009 13:48:15 -0400

A yummy healthy soup! It's super easy to divide this recipe. This is also good in the crock pot! -- posted by MissCeleste

Blueberry Almond Crepes

Sun, 05 Jul 2009 12:45:58 -0400

Blueberries are in season and I have found this great recipe on the blueberry.org site. Alittle time consuming but makes for a great special breakfast. -- posted by clw721

North Croatian Butternut Squash Stew (Buce Cuspajz)

Tue, 14 Jul 2009 01:18:09 -0400

This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old. -- posted by nitko

Bell Pepper and Cucumber Salad

Wed, 15 Jul 2009 01:44:06 -0400

Great for hot summer days when you don't feel like cooking! Only a couple ingredients, super fast and easy to make! Tastes great with spicy Italian dressing or your personal favorite! Also great with cherry tomatoes tossed in! -- posted by Chef #1011094

Summer Corn and Tomato Pasta

Tue, 21 Jul 2009 12:49:42 -0400

This is a wonderful spring/summer dish. You can use frozen corn if you like, but fresh corn in better. Recipe is from Rachael Ray. -- posted by Lainey6605

Thai-Ish Beef and Pasta on Lettuce

Sun, 09 Aug 2009 21:00:12 -0400

Makes 4-5 servings. Sprinkle with peanuts if desired. -- posted by Bec

Eric's Pasta Salad With Tuna and Peas

Mon, 10 Aug 2009 11:16:20 -0400

This recipe came about at the last minute on Memorial Day. I needed something to take a to a barbeque, but didn't want to go to the store. My husband suggested shells, tuna and peas, all things we had on hand. I thought, ewww, sounds gross in the heat, but, I whipped it together. It was a huge hit. So much so our kids, my sisters and niece request it frequently. I'm estimating the measurements for the dressing, as I don't usually measure. -- posted by nanner18411

Summer Vegetable Pasta

Mon, 31 Aug 2009 02:31:44 -0400

This is a great use for zucchini! Recipe is from Rachael Ray. -- posted by Lainey6605

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Grilled Dijon-Maple Salmon

Thu, 10 Sep 2009 17:07:46 -0400

Yummy looking salmon recipe from the Grey Poupon package. Although I haven't tried this recipe yet I imagine you could marinate the salmon in the syrup mixture rather than brush it on while grilling for a more intense flavor. Prep time includes chilling time. -- posted by KellyMac6

Lizzie's Tomato Aspic

Thu, 17 Sep 2009 14:18:53 -0400

My late MIL made this aspic all the time to serve with pea salad and poached salmon. So delicious in the summer for a refreshing lunch! Serve on lettuce leaves with homemade mayonnaise. Some people like to add chopped celery and grated carrots, etc. but I like it smooth. -- posted by Trinkets

Roasted Green Pepper Pesto

Mon, 21 Sep 2009 11:31:40 -0400

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese. -- posted by Shire Born

Low Sodium Cabbage & Beef Soup

Wed, 23 Sep 2009 17:23:18 -0400

Took Recipe #21886 and made it low sodium for my family and here are the results! It was delicious and NO one reach for the salt shaker! Can be halved if you don't need a lot. I canned the leftovers in glass jars and have been using for last minute dinners. Add hot bread and it's a hit. And my husband says he doesn't like cabbage...this changed his mind :) -- posted by Dream Acres

Shirley Temple Popsicles

Tue, 29 Sep 2009 14:21:25 -0400

During the summer time, I love to make homemade popsicles and other frozen fruity treats for my son and his friends. It fun and healthier than purchasing sugar filled novelties at the grocery store. This one isn't quite as healthy as the others but it is a good spin on my son's favorite restaurant drink...Shirley Temple. -- posted by Melanie B.

Halibut With Blood Orange and Fennel

Fri, 16 Oct 2009 17:50:30 -0400

This is the first and only time I've worked with fennel. I really love the way the flavors go together with this light fish dish. -- posted by Melanie B.

Spring/Summer Green Salad

Mon, 26 Oct 2009 14:54:37 -0400

Good for American cuisine in hot weather, this salad is full of flavors both common and unexpected. For dressing, try Recipe #84159, Recipe #347763, or Recipe #347457. -- posted by CraftScout

Peach and Champagne Sorbet

Mon, 26 Oct 2009 18:12:11 -0400

From About.com Home Cooking. Peach sorbet gets a festive edge by the addition of champagne. You can cut the preparation time by using frozen peaches. If you do not have champagne, try substituting sparkling apple or white grape juice. This recipe is designed for an ice cream machine. -- posted by SashasMommy

Orange Pineapple Sorbet!

Tue, 26 Jan 2010 12:30:39 -0500

I was making orange sorbet one day when I saw a can of pineapple in my pantry! I decided to add them in and it turned out fantastic! cooking time includes ice cream machine time, time spent in freezer, and chill time! -- posted by Smileekid

Penne Pasta With Spinach and Bacon

Wed, 27 Jan 2010 20:58:17 -0500

I prefer cooked/wilted spinach over uncooked so this sound good. Posting for safe keeping. -- posted by AZPARZYCH

Barbecue /Bbq Mushroom and Green Bean Salad

Thu, 28 Jan 2010 09:45:47 -0500

This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade. -- posted by Rhiannon&Matt.gauci