Summer Salad with Cucumber Dressing

Salad

Ingredients:

• 1 head of Iceberg lettuce
• 1 head of Romaine lettuce
• 1 cup chopped broccoli
• 1 Cup shredded carrots
• 1/2 Cup halved cherry tomatoes
• 1/2 Cup of diced apples

Tear lettuce with hands into bite sized pieces and place in large bowl. Add remaining ingredients and mix.

Dressing

Ingredients:

• 2 cucumbers roughly chopped
• 1 tsp. basil
• 1 tsp parsley
• 1 tsp dill
• 2 TBS extra virgin olive oil
• 1/2 Cup non-fat yogurt (plain)
• pinch of salt and pepper to taste

In food processor, at cucumbers and pulsate until pureed. while on low speed, add olive oil, basil, parsley and dill. turn off and place ingredients in medium bowl. Stir in yogurt with rubber spatula until well blended. Add salt and pepper to taste. Place dressing over salad and toss gently until mixed.

Optional:  Pine nuts and raisins can be added to salad mixture or sprinkled on top.

Avocado & Tomato Salad with Vinaigrette

1 small red bell pepper, finely chopped

1 small onion, finely chopped

1/2 cup finely chopped fresh cilantro or parsley leaves

1/2 cup extra virgin olive oil

1/4 cup fresh lime juice

2 small jalapeños, finely chopped

1 clove garlic, finely chopped

1 tablespoon Chicken Flavor Bouillon

4 medium tomatoes

2 medium ripe avocados

1. Combine bell pepper, onion, cilantro, olive oil, lime juice, jalapeños, garlic and bouillon in medium bowl; stir well. Refrigerate for 30 minutes.
2. Slice tomatoes or cut into wedges. Peel and slice avocados. Arrange tomato and avocado slices alternately on top of each other on large platter; drizzle with prepared dressing.

Fish with Pears

2 teaspoons vegetable oil
1 cup thinly sliced, peeled onion
1 cup thinly sliced, peeled carrot
1/2 teaspoon dry mustard
1/4 teaspoon crushed dried basil
1/4 teaspoon dried dill weed
2 pears, cored sliced
1 1/2 pounds bass fillets
2 tomatoes, sliced
1 lemon, sliced

1. Heat oil in large non-stick skillet. Add onion and carrots; stir to mix well. Cover and cook slowly 10 minutes.
2. Mix together dry mustard, basil and dill weed. Toss with pears. Stir into onion mixture. Add bass, tomatoes and lemon. Cover and simmer for 10 minutes or until fish flakes with a fork. Serve hot.

Baked Tomatoes with Herbs

4 medium tomatoes
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon dried basil
1/8 teaspoon oregano (dried)
Dash pepper
1/2 cup fat-free saltine cracker crumbs

1. Preheat oven to 350*F (175*C).
2. Cut off tops of tomatoes; remove a little of the pulp. Place tomatoes in a shallow baking dish.
3. Stir together remaining ingredients, except crumbs. Sprinkle mixture over tops of tomatoes. Top with crumbs. Bake 20 to 30 minutes, until tender.

Greek-Style Fish Fillets

1 tablespoon olive oil
1 small onion, thinly sliced
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 teaspoon vegetable base or instant bouillon granules
1 pound firm white fish fillets
1 3/4 cups frozen green beans
1/4 cup sliced ripe olives, drained
Hot cooked couscous
Crumbled feta cheese

1. Heat oil in large skillet. Add onion; cook, stirring occasionally, until tender. Stir in tomatoes with juice and bouillon; cook, stirring occasionally, until bouillon is dissolved.
2. Place fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 15 to 20 minutes or until fish flakes easily when tested with a fork.
3. Distribute beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese.

Roasted-Tomato Sauce

• Nonstick vegetable oil spray
• 2 pounds plum tomatoes, cored, halved lengthwise
• 4 tablespoons olive oil, divided
• 1/4 teaspoon coarse kosher salt
• 1 tablespoon fresh oregano leaves
• 2 garlic cloves, minced
• 1/4 cup tomato paste

Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.

Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.