Farmer's Market Pasta Salad

2 cups halved baby tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup frozen corn kernels
2 cup diced firm, ripe fresh peaches (about 4 medium)
1/2 cup thinly sliced green onions, opt.
Vinaigrett Dressing (see below)
4-oz. package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Toss together first seven ingredients, and set aside. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil, cilantro, and Parmesan cheese.

Vinaigrett Dressing

1/2 cup olive oil
2 teaspoons lemon zest (from one lemon)
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
1 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Adapted from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad

So fresh and tasty! Perfect for a summer picnic.

Tomatillo Salsa Verde

1 lb. tomatillos, husked and washed
1 c. onion
1 tsp. minced garlic
1 can green chilis (or other chili pepper for more heat)
1/4 c. fresh cilantro
1 T. fresh oregan
1/2 tsp. cumin
1 1/2 tsp. salt
1/2 c. water
1/4 c. whipping cream, opt.

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth. Add whipping cream, if desired.

Pinto Beans and Rice

16 oz. dried pinto beans
1 can green chilis
2 T. minced garlic
1 onion, diced
1 can (15 oz.) diced tomatoes
1 tsp. apple cider vinegar
1 tsp. paprika
1 T. cumin
1/2 tsp. oregano
1 tsp. chili powder
1 T. dried cilantro, or 1/4 c. fresh, chopped
salt and pepper, to taste
7 c. water
1 c. white rice

Soak the beans overnight or longer. Drain.

In blender, combine the rest of the ingredients, except the white rice, and blend until smooth. Pour over the beans. Bring to a boil, then reduce heat and simmer until beans are soft, 3-4 hours. Towards the end of the cooking time, add the rice.

Classic Beans and Rice

2 T. olive oil
1 c. onion, finely chopped
1 red bell pepper, finely chopped
2 T. minced garlic
3 cans (47 oz.) black beans, drained
1 T. cumin

Heat oil in a medium saucepan. Add onions, peppers, and garlic; cook until tender. Add beans and cumin. Bring to a boil. Serve over white rice. (Three cups prepared is about right.)

Peanut butter and Jelly Cookies

1 c. peanut butter
1 tsp. vanilla
2 eggs
7 T. Jule's flour mix
1/4 c. honey
Jelly, any flavor

Add all ingredients in a large bowl and mix thoroughly. Use hands to shape balls of dough and place on greased cookie sheets. Use your thumb to push down the middle of each ball. Bake at 350 degrees for 12 minutes. Allow to cool, then fill each center with jelly.

These are high protein cookies.

Perfect Frosting

1 c. butter, softened
3-4 c. powdered sugar
1/4 tsp. salt
1 T. vanilla
3-4 T. milk
food coloring*

Cream softened butter til smooth. Add powdered sugar and salt and cream until smooth. Stir in vanilla flavoring, then add in just enough milk to achieve desired consistency. Add food coloring.

*Experiment with natural food colorings, like tumeric for yellow or blueberries for blue/purple.

Lemon Meringue Pie

Crust:

1 1/3 c. Jule's flour mix
1/2 tsp. salt
1/2 c. butter, melted
1/2 c. sugar (brown or white is fine)
1 egg
1 tsp. vanilla
2 T. water

Mix dry ingredients. Then add the wet ingredients and mix until just incorporated. Use your hands or the back of a spoon to press into a 10" pie pan.  Bake at 325 degrees f or 25 mins.  Remove and cool slightly.

Filling:

1 1/4 c. sugar
1/2 c. arrowroot powder
1/2 tsp. salt
1 1/2 c. cold water
3 egg yolks
2 T. butter
1 T. lemon zest
2/3 c. fresh lemon juice

In a sauce pan, mix sugar, arrowroot and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until boils. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, beat egg yolks with a fork. Stir in about 1/4 c. of hot mixture into the yolks.  Gradually stir yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, until mixture boils, then boil one minute more. Remove from heat. Stir in butter, zest, and lemon juice.  Cool slightly, then pour into pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 c. sugar

In a separate bowl, beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form. On high speed, gradually add sugar and beat until stiff peaks form. Spread meringue over hot pie filling, spreading all the way to the edge of the crust.  Bake pie at 350 degrees for 12-15 mins. Cool one hour at room temp., then refrigerate at least 3 hours.