1 cup of strawberries, washed and hulled
1 cup of diced cantaloupe
3 tspn of sugar
½ cup of milk (your choice of skim, 2% or whole)

Place ingredients into blender and process until nice and smooth.  Makes about 2 servings.

Ingredients
6 Tbs. olive oil
1 heads of broccoli , cut into 1-1/2- to 2-inch
Salt and freshly ground black pepper
3 Tbs. freshly grated Parmesan

Place a 9- to 10-inch skillet over medium heat with the olive oil. Once the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 min. Season with salt and pepper and reduce the heat to low.

Cook the broccoli for about 20 minutes, stirring occasionally, lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender, another 15 to 20 min. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, salt and pepper to taste and enjoy!

1/4 cup  Sugar
1/2 cup  Water
3 cups  Watermelon Juice
2 tbsp  Lemon juice
 
Heat sugar and water in a small saucepan over medium heat. Simmer for about 5 minutes. 
Remove from heat and add watermelon and lemon juice. Mix thoroughly.
Place mix in ice cube trays and place in freezer. When the mixture starts to set, place a popsicle stick into each cube.
Freeze until frozen solid.

INGREDIENTS
4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 25 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

2 1/2 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1/4 pound butter (melted)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, beaten
1 1/2 cups fresh or frozen blueberries

Sift ingredients together into a large bowl. Make a well, add buttermilk, eggs and butter. Mix well. Fold in blueberries. Fill greased muffin tins about half full and bake at 400°F for 20 minutes. Serve warm.

1 bunch Swiss Rainbow Chard
½ stick of butter
1 cup whipping cream
½ cup grated parmesan cheese
½ teaspoon granulated garlic
Enough pasta to create 1 quart cooked pasta

Have pasta cooked and drained.

Separate the ribs from the green leaves.
Chop ribs into 1/2-inch to 1-inch pieces.
Blanch the ribs in lightly salted boiling water for about 3 minutes.
Melt butter in a saucepan over medium heat.
Add the drained, blanched ribs and garlic then simmer for about 2 minutes.
Add heavy cream and cook until cream reduces by two-thirds.
Add cooked pasta and mix.
Then add parmesan cheese, mix and let simmer for about 2-3 minutes to thicken.

Mix well and enjoy! Serves 3–4.

2 Ripe Avocados
1 Small Onion
1 Clove of Garlic
1 Small tomato
2 Tbsp Lime Juice

Peel the avocados and take out the pit.
Mince onion and garlic.
Chop up the tomato.
Mash the avocados in a bowl.
Add ingredients together and mix. Add salt
and pepper to taste.

Enjoy!

You will need:
1 ripe pineapple
1/2 cup sugar
5 tablespoons fresh lemon juice
1 large egg white, slightly beaten

Instructions
Trim the top and bottom of the pineapple. Then slice down the sides to remove the skin and any flesh. Dig out any brown, fibrous eyes. Cut pineapple into quarters. Remove the core (along the peak of each quarter).

Puree the pineapple in a food processor. Add the sugar and lemon juice and blend.

Place the puree in freezer.  Add the egg white when the puree begins to freeze, then resume freezing.   Makes about 6 cups.

1 cucumber
½ tsp. salt
8 oz plain yogurt
½ tsp garlic powder
1 tbsp chopped scallions or green onions

Chop cucumber finely and drain in a strainer. 
Sprinkle salt let stand for 10 minutes.  Place cumber
in bowl with the rest of ingredients and mix.
Refrigerate and serve. 

This sauce is great with Gyros and salads.

2 table spoons of peanut oil
1 tablespoon of minced fresh ginger
1 green cabbage thin sliced, cut into quarters
5-6 chopped green onions
1 tablespoon soy sauce
1 teaspoon sesame oil

Heat peanut oil in a large pot or wok over high heat.
Add ginger and stir for about 30 seconds.
Add about half of the cabbage and toss until wilted, about 3-4 minutes.
Then add remaining cabbage, green onions, and sesame oil.
Toss until all cabbage is crisp and tender, (about 3-4 minutes)
Season to taste with pepper and soy sauce