Cantaloupe Salad

Prep Time: 15 min • Serves 6 to 8

Ingredients

4 cups diced cantaloupe
1 large cucumber, seeded and chopped
1 large jalapeno, seeded and chopped
1 large red bell pepper, seeded and chopped
1 large lime, zest and juice
2 cloves of garlic, minced
1 teaspoon sugar, to taste
½ teaspoon salt
1 tablespoon olive oil
½ cup chopped cilantro

Directions

1. Place all ingredients in a large bowl. Toss to mix, and taste for balance.
2. Add sugar to taste if the cantaloupe is very tart or bland. 
3. Store, tightly covered, for up to 3 days in the refrigerator.

Note: for a taste of summer, savor this sweet, tangy salsa atop fish tacos and simple grilled chicken, or scoop it with your favorite tortilla chips for a snack.

 

Ruth’s Cabbage Salad

2 cups chopped cabbage
1 cucumber, peeled and chopped
1 cup mayo
½ cup sugar
1 package 8 oz. macaroni rings
1 bunch of green onions
1/3 cup white vinegar

Chop all vegetables and mix the dressing ingredients. Mix all together.

Nance’s Parmesan Roasted Zucchini

Active: 25 min • Total: 45 min • Serves 6 to 8

Ingredients

6 medium zucchinis (2½ to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
½ cup freshly grated Italian Parmesan cheese
¾ cup panko (Japanese bread flakes)

Directions

1. Preheat the oven to 425°.
2. Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
3. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and ½ teaspoon pepper. Add the panko and 3½ tablespoons of oil and mix well.
4. Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

Nance’s Parmesan Roasted Zucchinni

 

Active: 25 min • Total: 45 min • Serves 6 to 8

Ingredients

6 medium zucchinis (2½ to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
½ cup freshly grated Italian Parmesan cheese
¾ cup panko (Japanese bread flakes)

Directions

1. Preheat the oven to 425°.
2. Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
3. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and ½ teaspoon pepper. Add the panko and 3½ tablespoons of oil and mix well.
4. Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

 

Nance’s Baked Apple with Walnuts and Cinnamon

Prep time: 10 min • Cook time: 20 – 30 min • Yield: 6 servings

Ingredients

½ cup chopped walnuts
2 tablespoons chopped dates
1½ cups quick-cooking oats
1 tablespoon cinnamon
½ teaspoon nutmeg
1 teaspoon pure vanilla extract
¼ cup maple syrup
4 apples, peeled, cored, and sliced

Directions

1. Preheat the oven to 300°. Sprinkle a glass baking dish with a little water and then line it with parchment paper cut to fit the bottom of the dish.
2. Combine the walnuts, dates, oats, cinnamon, nutmeg, vanilla, and maple syrup in a small bowl.
3. Place the apple slices in the bottom of the lined baking dish. Top the apples with the oatmeal mixture.
4. Bake for 20 to 30 minutes or until the apples are soft.

Tip: Some of the best apples varieties for baking include Jonathan, Jonagold, Honeycrisp, and Granny Smith, all of which have a crisp, tart flavor and firmer flesh that hold up well to baking.

Paula’s Carrot Apple Zucchini Bread

Makes 2 Breads

3 eggs, room temperature
1 cup butter, melted
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced, peeled any kind of apple
3¼ cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
2½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
pinch of ground cloves
pinch of ground nutmeg
1 tablespoon vanilla extract
½ cup walnuts pieces or chopped pecan

1. Preheat the oven to 350°.
2. Grease and flour two 8×4 inch loaf pans. (Or you can also use the baking spray with flour in it.)
3. Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract the liquid from the zucchini, or as much as you can. Set aside. Grate carrots and set aside. Peel and dice apples and set aside.
4. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
5. In a separate large bowl, whisk together the butter and sugar.
6. Add eggs and vanilla and whisk until combined.
7. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and walnuts/pecans.
8. Pour into prepared pans.
9. Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
10. Let cool completely before icing.

Cream Cheese Glaze/Frosting

½ cup cream cheese, softened
¼ cup butter, softened
2 – 3 cups powdered sugar
1 – 3 tablespoons orange juice as needed

1. Cream together cream cheese and butter with a hand mixer.
2. Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
3. Frost bread and enjoy!

Notes: The carrots and zucchini in the recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.

 

Paula’s Snap Pea, Basil, and Spinach Pasta

Serves 4

Salt & ground pepper
3/4 lb. spiral pasta
3 cloves of garlic
8 oz. snap peas
10 oz. baby spinach
1/4 c. fresh basil leaves
1/3 c. heavy cream
3 oz. Parmesan cheese

1. In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
2. Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.