Dairy Free Whipped Cream

I can't believe its been SO long since I last posted...okay, maybe I can believe it.  In the last couple of months I've had a baby (now making my husband I proud parents of 3 very busy boys!), started homeschooling my oldest son, and, well lots more has been going on, but those are my biggest distractions these days.  A month or so ago we had our 2 oldest sons tested for food allergies, in which we discovered my oldest was allergic to just about everything.  Poor kid!  The major culprits were wheat, milk, and peanuts.  So our way of eating is going through quite a metamorphosis these days.  In some ways its more challenging than I thought and in others its actually easier.  I am finding it a lot easier for him to adjust then it would be for myself or my husband.  While I think most of the prepackaged cookies and breads and such are pretty much nasty, he loves them.  Go figure.  For once in his life he's actually being easy about something :-)  But through all of the hard work, its been worth it!  He feels better and acts so much better.  The point of my whole rambling is that my recipes may be changing a bit.  Not necessarily entirely, but be on the lookout for new gluten-free, dairy-free, peanut-free, and even some vegan recipes.  

To start off with, I've found that coconuts are my new best friend.  It can be really healthy for you.  Coconut oil is a great alternative to other oils in baking and cooking.  Coconut milk can be substituted for milk in lots of stuff.  Although its more expensive, coconut milk yogurt and ice cream are tasty alternatives.  But if you make it yourself (I'll post when I try it), then it won't be so expensive.  Curries with coconut milk are always wonderful.  You can even make coconut flour (and coconut milk) from unsweetened coconut flakes (haven't tried it yet, but looks tasty).  Recently we tried out whipped cream using coconut milk.  It was actually tasty!  My son LOVED it and better yet we all liked it!  Try it out!

PS...if you don't like coconut flavor, you can still use coconut milk and oil in recipes (usually you can't taste it), but I wouldn't recommend this recipe or yogurt or ice cream made from coconut milk!

• Can of Whole Fat (NOT low-fat) Coconut Milk
• Sugar
• Vanilla (optional)

Refrigerate the coconut milk for a minimum of 4 hours...I'd recommend at least overnight, if not for a couple days.  DO NOT shake can!  After it has been refrigerated for preferably a couple of days, open the can.  You will find that all the fat will have risen to the top with the liquid at the bottom.  For this recipe you will not the liquid, so scoop out all of the coconut fat and place into a medium-sized mixing bowl (you can discard the liquid or save it to drink or use in smoothies or something)

With a mixer, blend the coconut on high speed.  After a few minutes it will start to get fluffy.  Gradually add sugar and vanilla (optional) to taste.  Continue mixing until it becomes very light and creamy, much like regular whipped cream.

Whole Wheat Pancakes

My family (including myself) are horrible about eating breakfast.  I just don't like most breakfast foods, or at least don't enjoy them much and my boys (hubby included) love breakfast foods, but just don't like to eat within the first 2 hours they're awake.  But by the time they do eat, they're cranky and starving...its frustrating.  This is a real struggle for me.  So I've been trying to find new yummy (but quick and easy and healthy) breakfast foods that they'll like and eat.  So I tried out this recipe for whole wheat pancakes - it came from a friend of a friend.  I admit I'm NOT a pancake fan.  I've never really liked them...I'll choke them down if needed, but I pretty much avoid them.  Love waffles...hate pancakes...weird, I know!  The batter seemed a bit runny, which made the pancakes pretty thin, but I actually liked it better that way.  All in all it turned out great.  The boys all ate and liked it and it was even healthy...yay, can't get better than that!

• 3/4 cup whole-kernel wheat
• 3/4 cup milk
• 1 egg

Combine ingredients in blender; blend on medium to high speed for 4 minutes or until wheat mixture is smooth and creamy.  Then add:

• 1/4 cup milk
• 1 egg
• 1 Tbsp honey
• 2 Tbsp oil
• 2 tsp baking powder (the recipe says 2 tsp, but I think it might be 1/2 - your call)
• 1/2 tsp salt
• 1/2 tsp baking soda

Add ingredients to wheat mixture and mix only until blended.  Bake immediately on hot griddle.

Green Smoothie Recipes

I thought I'd post a few our family-favorites! You may need to add less greens in the beginning (especially for the kiddos) and more fruit, but as you do this more and more, they will be able to drink more greens and like them! I sometimes sweeten their smoothies with a little agave nectar or raw honey. However, that's not really necessary if you use very ripe fruits. I hit the sales on super ripe bananas or day-old strawberries and freeze them in large batches. Frozen grapes are really good for smoothies too.

Smoothie #1

• 3 bananas
  
• 1 cup of papaya
  
• 4 big handfuls of baby spinach
  
• 2 cups of water
  

Smoothie #2 (similar to #1, but very still a hit)

• 3 bananas
  
• 3 huge handfuls of baby spinach
  
• 2 cups of water
  

Smoothie #3

• 2 bananas
  
• 6-7 strawberries
  
• juice from 2 oranges
  
• 2 handfuls of romaine
  
• 1 cup of water
  

Smoothie #4

• Half a head of green leaf lettuce
  
• 2 bananas
  
• juice from 2 tangelos
  
• 1/2 a bag of frozen mangoes
  
• 1 pear
  
• 1 cup of water
  

Smoothie #5

• 6 ounces of orange juice
  
• 1 cup of pineapple
  
• 1/2 cup of coconut milk (this is the best if you get a Thai coconut and use the water and meat, but the canned stuff works too)
  
• 2 handfuls of romaine
  

Smoothie #6

• 1 stalk of celery
  
• 2 cups of blueberries
  
• 1 banana
  
• 2 cups of water
  

Smoothie #7

• 6 to 7 romaine leaves
  
• 1 cup of red grapes
  
• 1 medium orange (peeled, but whole, not juiced)
  
• 1 banana
  
• 2 cups of water
  

Smoothie #8

• 2 large grapefruits- juiced
  
• 6-7 frozen strawberries
  
• 1 cup of peaches
  
• 2 handfuls of lettuce
  

Smoothie #9

• 4 ripe pears
  
• 4-5 kale leaves
  
• 1/2 bunch of mint
  
• 2 cups of water
  
• (I would add sweetener on this one!)
  

Smoothie #10

• 2 bananas
  
• 2 large collard or chard leaves
  
• 1/2 pack of Trader Joes frozen "Mangolicious" blend (has frozen mango, raspberries, and blueberries in it)
  
• 1-2 cups of water or orange juice
  

**You can substitute water with any juice you like. The amount you put in depends upon the consistency you like. My kids like it thick like ice cream...I like it almost as thin as juice.

The possibilities are endless really. You can add greens to any of your usual smoothie favorites. It will change the color, but if you do it in a small amount, it shouldn't take away from the flavor much. You can substitute in these recipes for any greens you like. The greens we use the most are kale, collard greens, chard, spinach, romaine, and bok choy. I try to use the dark leafy greens that my kids won't eat on their own, cooked or otherwise. I sometimes also add ground flax or nuts/nut butter for added protein. Most of these recipes will yield a quart of green smoothies (32 oz). Hope you enjoy them as much as we do!

Holli W.

Carly's FAMOUS Spinach Smoothies

My friend (and old college roomy) Carly posted this recipe on her blog a couple weeks ago.  I'm always in search of yummy, healthy stuff, so I thought, "what the heck, I think I'll try it."  I'm glad I did - it was great!  My 5 year old, who LOVES spinach (thanks to Popeye!) said he didn't want to try it because it grossed him out to have spinach in a smoothie.  When he saw us all drinking them and lovin' it, he said, "well I'll just try a sip."  He sipped, his eyes rolled back in his head and he said, "Oh, this is SOO delicious!!"  Score!  He even asked for it the next day!  Thanks, Carly for your yummy, healthy smoothie!

• 1 cup vanilla yogurt
  
• 3-4 cups of spinach (fresh)
  
• A couple handfuls of frozen strawberries and blueberries or any other frozen fruit you want (peaches, mango, blackberries, etc)
  
• 1 banana
  
• Flax seed (optional)
  
• Water
  

Poor all ingredients in a blender, leaving the water for last.  Poor water until it fills almost to the top.  Blend.

Julie R. (& Carly S.)

Whole Wheat Pizza Crust

I've been striving to make things a bit more healthy around our household and one way of doing so, I've been trying to use less pre-made ingredients, and make more homemade.  So the other night I was making BBQ Chicken Pizza and instead of using the usual Boboli pre-made crust, I decided to make my own healthier version.  It turned out really good.  Next time I think I would add more honey and use less flour (I like it a tad bit more sweet and it was slightly dry).  Remember when you're forming your dough, to make it rather thin - this crust puffs up, so unless you want all crust, make it thin.

• 3 tbsp olive oil
  
• 2 tbsp honey, natural
  
• 1 1/2 cup flour, all purpose
  
• 1 1/2 cup flour, whole wheat
  
• 2 tsp salt, kosher
  
• 1 cup water, warm
  
• 1 package Active Dry Yeast
  
• Sauce
• Cheese
• Toppings

In a 2 quart bowl, mix yeast with warm water, let sit for 5 minutes.   Add 1 tbsp honey, salt, and 2 tbsp oil to yeast.  Mix in whole wheat flour, slowly.  Mix in all purpose flour, slowly (if it appears too dry, don't use all the flour).  When you have a solid mass, move to a working surface and knead into a smooth ball, folding repeatedly for five minutes.  Lightly cover the ball and the bowl in non stick cooking spray, put the ball in the bowl, set the bowl in a warm spot, covered with a towel, and let dough rise for 30 minutes to 1 hour, or longer if you wish.  About 15 minutes before you are ready to bake, preheat your oven to 500 degrees.  Cover a 12x18 cookie sheet with foil, and spray with nonstick spray.  Shape dough into crust on a 12x18 cooking sheet, cover evenly with sauce, then cheese, then whatever other toppings you would like.  Bake at a preheated 500 degrees for 10-15 minutes, or until crust is browned.

Serves 10.

Julie R.

AG, CA

Oven Baked Fish

I've never been a big seafood fan, so I don't venture off and make it very often.  But something came over me Sunday night and I took the plunge and cooked some fish.  I really didn't know how it would come out, but it came out stinkin' good!  It wasn't fishy tasting (which is a major plus for me) and it was nice and moist.  My 5 year old not only went back for 2nds, but the next day asked, "Is there any more of that really yummy fish left?  I REALLY want that for lunch today!"  Score!

• 16 ounces cod (or other fish of your choice - I used Dover Sole)
  
• 3 tablespoons Flour
  
• 2 egg whites, beaten
  
• 1/4 teaspoon onion salt
  
• 1/8 teaspoon pepper
  
• 1/2 cup Italian bread crumbs (or Panko)
  
• 2 tablespoons butter, melted
  
• 1/4 cup Parmesan cheese
  

Mix onion salt, pepper and bread crumbs in a shallow dish.

Beat egg whites with 2 Tbsp water. Dredge fish filets in flour then dip in egg whites, then into bread crumb mixture.

Place in a baking dish sprayed with cooking spray.

Drizzle with melted butter and top with Parmesan cheese.

Bake at 450° for 10 minutes or until fish flakes easily with fork.

Julie R.

AG, CA

Healthier Oatmeal Chip Cookies

Over the years I've adapted this from a few Oatmeal Chocolate Chip recipes.  This is much healthier than most, but a cookie is still a cookie.  I made these the other night and they were so delicious!  This made a ton of cookies, so I only used 1/2 the dough and froze the rest for later.  Unfortunately I forgot to take pictures both times I made them - it wasn't until after they were all eaten and there was 1 batch in the oven left that I remembered.  But of course I accidently hit the temperature gage on the oven and raised it to 500° (oops), burning my last batch...bummer!  I used craisins, but you can use raisins or nuts as well.  And of course you can always add or subtract chocolate chips.

• 1 3/4 cups whole wheat flour (or all-purpose if you'd like)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/4 cups packed dark brown sugar (or brown Splenda)
• 1/2 cup granulated sugar (or Splenda)
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 1 Tbsp vanilla extract
• 2 1/2 cups quick or old-fashioned oats
• 1 cup (6-oz) chocolate chips (I prefer milk chocolate)
• 1 cup Craisins (or 1 cup raisins or 1/2 cup chopped nuts)

Preheat oven to 375°.  In a small bowl, combine flour, baking soda, salt, and cinnamon; put aside.  In a large mixer bowl, beat together brown sugar, granulated sugar, butter, and applesauce.  Beat in egg whites and vanilla.  Gradually beat in flour mixture.  Stir in oats, chocolate chips, and craisins (or raisins or nuts).  Drop by rounded tablespoon onto greased baking sheets.

Bake at 375° for 9-10 minutes for a chewy cookie or 12-13 minutes for a crispier one.  Let stand for 2 minutes; remove to wire racks to cool completely.  

Makes about 4 dozen cookies.

Julie R.

AG, CA

Macaroni & Cheese

This recipe comes from Jessica Seinfeld (yes, Jerry's wife)'s cookbook, Deceptively Delicious.  I'm lucky enough to have 2 wonderful children who LOVE their vegetables (yes, even...well mostly...the green ones!), so I don't have to "sneak" vegetables into their meals.  But I do love the idea of making things more healthy and more delicious by adding veggies to everyday normal foods.  This is her Macaroni and Cheese 1 with Butternut Squash or Cauliflower.  It is actually really good!  The only thing I would change about the recipe is to add more noodles - it was a little too saucy.  Everyone in my family loved it, so I give it 2 thumbs up for sure!  This is one comfort food you won't have to feel as guilty about eating!

• 1 1/2 cups elbow macaroni (I would do at least 2 cups next time)
  
• Nonstick cooking spray
  
• 1 tablespoon olive oil
  
• 1 tablespoon all-purpose flour
  
• 1/2 cup nonfat skim milk
  
• 1/2 cup butternut or cauliflower puree (I used butternut squash...yum!)
  
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
  
• 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon paprika
  
• 1/8 teaspoon pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Serves 4.

Julie R.

AG, CA

Spinach Salad

I'm still waiting for more of you to post YOUR recipes, but in the meantime I've had a request for some healthy recipes. I'm not always so good at deciphering if something is healthy, low fat, or low calories (usually when I cook what I cook, I have a little of that and a LOT of the veggies on the side, so I don't watch my calories and fat as well as I know I should), so if these aren't - sorry, I'll try better next time...if you have any, I would love for you to post them and share them with all of us!

• Bunch (or bag) of fresh spinach
• 2 green apples (sliced strawberries are also delicious)
• 2 pkg craisins
• 1 pkg shaved almonds
• Raspberry-Pecan Vinaigrette Dressing (or any other raspberry-like vinaigrette)

Toss all ingredients together.

Tofu Tacos

I know what you're thinking...not tofu!  But really if you cook tofu right, it's very tasty!  I found this recipe in a Sunset Magazine years ago when we were living in Palm Springs.  I've cooked the tofu all sorts of different ways for this - you can cook it as instructed below or you can chop it up so it looks like ground beef or bake it in thin strips (that's our favorite!).  Also if you want more spice/seasoning, you can double the marinade.

(Picture and recipe courtesy of Sunset)

• 12 ounces water- or vacuum-packed extra-firm tofu 
  
• 2 tablespoons soy sauce 
  
• 1 tablespoon lime juice 
  
• 1 tablespoon chili powder 
  
• 1 teaspoon ground cumin 
  
• 1 teaspoon garlic powder 
  
• 1/4 teaspoon cayenne 
  
• 3 cups finely shredded cabbage 
  
• 2 tablespoons seasoned rice vinegar 
  
• 8 corn tortillas (6 in. diameter) 
  
• About 1 cup tomato salsa (optional)
  
• About 1/2 cup reduced-fat sour cream (optional)
• Queso Fresco cheese (optional, but VERY good, but not as low fat, I know!)

Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1-inch cubes and lightly blot with more paper towels.

In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.

Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.

Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.

Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.

Serves 3-4

Nutritional Facts:

CALORIES 246(12% from fat); FAT 3.3g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 39g; SODIUM 1198mg; PROTEIN 16g; FIBER 7.6g

Julie R.

AG, CA

Lemon Berry Smoothie

My son has been asking for a few days now to make smoothies, so I finally did it.  It was really easy and I just used what I had.  This was a "throw it all in and blend it and hope it tastes good" kind of a recipe.  They did turn out really good and my boys loved them!

• Frozen lemon juice (I used 2 ice cubes worth)
• Frozen berries (I used Boysenberries - about 2 cups)
• Milk
• Sugar (about 1/4 c)

Put frozen lemon juice, berries, sugar, and some milk in blender; blend.  Add milk as needed to get smoothie to be the right consistency.  When it is all blended, taste and add more sugar if needed.  Serve and enjoy!

Julie R.

AG, CA

Sweet Potato Fries

I know I already posted today, but we had these for dinner tonight and they were SO good I just had to share the recipe with you!  My mom introduced them to me a few months ago, but this is the first time I actually made them.  Every time I eat them I just can't stop!  They're a great healthy alternative to real fries or potato chips.

(photo courtesy of veganfamilyfavorites.com)

• Sweet potatoes
• Olive oil
• Salt
• Any other seasoning you might want to add (pepper, rosemary, cinnamon, etc.)

Preheat oven to 400°F.  Slice sweet potatoes into 1/4" thick strips like fries (you can buy them already sliced at Trader Joe's).  Place sliced sweet potatoes in large ziplock bag.  Drizzle with olive oil and sprinkle with salt.  Seal bag and toss until coated.  Pour in single layer onto cookie sheet.  Bake for 20 minutes, flip fries and bake for 10 more minutes.  Enjoy!

Tilapia, Potatoes and Zucchini

I'm not really a big fish eater, but I decided to try my hand at some Tilapia. Its healthy, easy to make, and delicious! I added Rosemary Potatoes and "fried" zucchini to complete tonight's dinner.

Lemon Garlic Tilapia

Honestly, I didn't actually  measure anything except the butter. Just have enough juice to generously cover all fillets-and sprinkle spices on top.

4 Tilapia fillets

3 tablespoons Fresh lemon Juice

1 Tablespoon melted butter

1 clove garlic (I didn't have any cloves-so i just used about 1 Tbsp garlic salt)

1 tsp dried  parsley flakes

pepper to taste

-Preheat oven to 375 F (middle rack). spray baking dish with pam.

-Place fillets in dish, pour lemon juice over fish, and butter on top of that. Sprinkle garlic, parsley and pepper.

-Bake until white and flakes when pulled with fork. Check every ten minutes for 30 mins. (it may be done in 10)

Rosemary Potatoes

9 red potatoes

Rosemary

Extra virgin olive oil

Salt and Pepper to taste

Cube potatoes into small chunks. Lay on cookie sheet in a single layer. Cover lightly with E.V.O.O., flip over and drizzle again. generously sprinkle rosemary, salt and pepper on top.

Put pan in with fish (rack on top of) cook for about 30-45 minutes until soft. (move to middle when fish is done)

"Fried" Zucchini

1-2 large zucchini

Extra Virgin olive oil

Grated Parmesan Cheese

dried Oregano

Slice Zucchini Lengthwise into 1/5 inch slices.

Brush on E.V.O.O. and cover with cheese, flip over and repeat with more more cheese and lightly sprinkle with oregano.

Cook on sheet for about 10 minutes on each side @ 375F

(I made the potatoes and zucchini on the same sheet/the fish and zucchini were done at about the same time)

Carina d.

SLO town, Cali

Julie, et al...Here's a fun one for you that's not in the "family cookbook"! :) This yummy  recipe is from the Weight Watchers "Simply Delicious" cookbook and is great for FHE, dessert, etc.  For you WW fans it's only 1 point per serving (or 2 points if you add optional nuts and raisins)!

Apple Strudel

1 1/2 pounds Granny Smith apples, peeled, cored, and cut into 1/2" cubes (can sub equal amount of pears)

2 T granulated sugar

1/4 c. water

1tsp. vanilla extract

3/4 tsp. cinnamon

1/4 tsp. ground ginger

4 (12 x 17'") sheets phyllo dough, at room temp. (can find phyllo dough in freezer section of store)

3 T confectioner's sugar

1 tsp. orange juice

1. Preheat oven to 350 F. Spray a baking sheet with nonstick spray

2. Spray a nonstick skillet with nonstick spray and set over med.-high heat.  Add apples and gr. sugar; cook, stirring occasionally, about 3 min.  Stir in water, vanilla, cinnamon, and ginger.  Cook until the apples are tender and liquid is evaporated, 4-5 min. Remove from heat and cool 10 mins.

3. Cover the sheets of phyllo dough with plastic wrap to keep them from drying out.  Place one sheet on a clean dry work surface.  Spray lightly with nonstick spray and top with a second sheet.  Repeat with the remaining phyllo sheets.  Spoon the apples along one long side of the dough, 2" from the edge.  Fold the short sides of the dough over the apples and roll up from the long end jellyroll style.  Place on the baking sheet and spray lightly with nonstick spray.  Bake until golden and crisp, 17-19 min.  Cool 10 minutes.

4. In a small bowl, combine the conf. sugar and orange juice until smooth.  Drizzle over the strudel and serve warm.  Makes 6 servings. 

Per Serving: 121 calories; 0g fat; 0 cholesterol; 37 mg sodium, 29g carbohydrate; 2g fiber; 1g protein, 9mg calcium.

Sheryl (mom), California

Tomatoes, Tomatoes, and More Tomatoes

My father-in-law has the most amazing garden where one of the many things that he grows are the tastiest tomatoes you'll ever have...they're so good that you can eat them like apples.  We don't live too close, so when we see him, he stocks us up with a BIG supply, so we've had to get creative on how to eat them so we don't waste them.  If you don't like tomatoes, then you haven't had a good one!  Here are 5 of our favorite tomato recipes thus far.

Fresh Tomatoes & Cheese on Bread

This is my husband's favorite midnight snack.  The picture doesn't quite do it justice.

• Slice of bread (we like Trader Joe's' par baked Artisan bread, but French bread will do as well)
• Fresh tomatoes, sliced
• Fresh Mozzarella log, sliced
• Olive oil
• Balsamic vinegar
• Sea salt
• Fresh basil, optional

Place slice of bread on plate. Sprinkle with olive oil and balsamic vinegar (or if you're like my husband, you might want to add the olive oil on top of the tomatoes instead).  Layer with tomato slices.  Sprinkle with sea salt.  Layer with mozzarella slices.  If you'd like you can add a leaf or 2 of fresh basil.

Fresh Mozzarella Ball & Tomato Salad

• Fresh small Mozzarella balls, halved (or cubed fresh mozzarella log)
• Grape tomatoes, halved (or if you have Roma tomatoes from your garden, they're great sliced)
• Garlic salt, to taste
• Fresh ground pepper, to taste
• Olive oil, to taste
• Balsamic Vinegar, to taste
• Fresh basil, to taste

Mix all ingredients and serve.

Tomato Sandwich

I had one today and it was SO good!

• Bread, sliced
• Mayonnaise
• Mustard
• Fresh tomatoes, sliced
• Fresh mozzarella, sliced
• Avocado, sliced (optional)
• Fresh basil leaves (optional)
• Armenian cucumbers, sliced (optional, but gives a great crunch!)
• Sea salt
• Olive oil (optional)
• Balsamic vinegar (optional)

Spread mayonnaise and mustard on bread slices.  On one slice of bread, layer with sliced mozzarella.  If desired, layer with avocado, basil, and/or Armenian cucumber slices.  Layer with sliced tomatoes.  Sprinkle with sea salt.  If desired, drizzle with olive oil and balsamic vinegar.  Top with remaining bread slice.  Eat with caution - it's delicious and messy!

Artichoke & Tomato Salad

• 1 can artichoke hearts in water, quartered
• Fresh tomatoes cut into bite size chunks
• Italian salad dressing

Mix all ingredients and enjoy!

Fried Green Tomatoes

These are great at the end of tomato season when the tomatoes just don't quite cut it.  Pick them before they turn red and they are delicious!  I had never heard of them before (just the movie), but my mother-in-law makes them and I could seriously eat an entire plate myself.

• Green tomatoes (unripe tomatoes), sliced
• Seasoned breadcrumbs
• Salt
• Pepper
• Eggs, beaten
• Cooking Oil (I prefer Olive Oil)

Mix breadcrumbs, salt, and pepper in pie dish (or any shallow dish).  In another shallow dish, beat eggs.  Warm up skillet with some oil.  Dip tomato slices in egg, then coat with breadcrumb mix.  Place in skillet.  Cook until both sides are golden brown and tomatoes have softened.  Serve warm.

Julie R.

AG, CA