Avocado, Tomato, and Fresh Mozzarella Salad

Avocado, Tomato, and Fresh Mozzarella Salad

6 oz. bowtie pasta
6 ripe fresh tomatoes
8 oz. fresh mozzarella cheese
1 large ripe avocado
2 tbsp pine nuts, toasted

DRESSING
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp whole grain mustard
pinch of sugar
salt and pepper to taste
2 tbsp chopped basil

Cook pasta. Drain, cool.
Slice the tomatoes and mozzarella into thin round slices.
Halve the avocado, cut into lengthwise slices.
In a small bowl, whisk together all of the dressing ingredients, except for the basil.
On a large round plate, arrange alternate slices of mozzarella, avocado and tomato in a spiral pattern, overlapping slightly.
Toss the pasta with half of the dressing and the chopped basil.
Place in the center of the plate.
Pour remaining dressing over the tomatoes, cheese, and avocado slices and garnish with the pine nuts, and a sprig of fresh basil.

Makes 4 servings.

Southern 3 Bean Salad

Southern 3 Bean Salad

15 oz. can kidney beans, drained and rinsed.
15 oz. can black beans, drained and rinsed.
15 oz. can garbanzo beans, drained and rinsed.
2 celery ribs, sliced.
1 medium red onion, diced.
1 cup frozen whole kernel corn, thawed.

DRESSING:
3/4 cup chunky salsa
1/4 cup vegetable oil
1/2 cup lime juice
1 1/2 tsp chili powder
1 tsp salt
1/2 tsp cumin

In a large bowl, combine beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients. Mix well.
Pour dressing over bean mixture and toss to coat. Cover.
Chill for at least 2 hours before serving.

Serves 10.

Tomato Basil Soup

Tomato Basil Soup

3 cans whole peeled tomatoes
2 tbsp olive oil
2 zucchini, cubed
2 large onions, chopped
2 cups fresh sliced mushrooms
2 tbsp salt
3 bay leaves
1/2 tsp dried thyme
2 tsp dried basil
1/2 tsp ground pepper
2 to 3 tbsp fresh basil, chopped

In a food processor, puree whole tomatoes until smooth.
In a large soup pot, cook zucchini, onions and mushrooms in olive oil over medium heat until tender. Pour in the pureed tomatoes.
Season with salt, bay leaves, thyme, basil and pepper.
Bring to boiling, then reduce heat and simmer 14 minutes.
Remove bay leaves. Just before serving, add fresh basil and stir.

Serves 10.

Lunchbox Pizza

Lunchbox Pizza

Whole wheatEnglish muffin
Marinara sauce
Mozerella cheese

Place in Toaster Oven

Greek Pita

Greek Pita

Hummus
Plain yogurt
Cucumber
Tomato
Feta
White beans
Pita Bread

Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

Taco Salad

Taco Salad

lettuce
tomatoes
red onion
avocado
black beans
corn
tortilla chips
grated cheese
cilantro
salsa

Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

Basic Tacos

Basic Tacos

1 lb chicken
1 c. chopped onion
cumin
chili powder
taco shells
tomatoes
lettuce
canned beans
cilantro
sour cream
salsa

Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.