Onion Foccacia

Ingredients:
2 c. onion, sliced
2 1/4 t. yeast
1 T. sugar
1 T. garlic
1/4 c. olive oil
1 c. warm water
1 t. salt
3 1/2 c. flour
1 T. salt

Directions:
1. Combine yeast, sugar, garlic, 2 T. olive oil & warm water. Let sit 5 min.
2. Add onions, flour & salt.
3. Place dough in a greased bowl. Let rise for 1 1/2 hrs until doubled in size.
4. Grease baking sheet & press down into sheet.
5. Brush with olive oil & sprinkle with salt & pepper.
6. Let rise for 1 more hour.
7. Bake at 350 degrees for 30-35 min.

Yakisoba

Ingredients:
8 oz. lean beef steak (any cut you have around)
1/2 onion, sliced
1 c. napa cabbage, sliced
1 carrot, grated
2 lb. yakisoba noodles
1 c. water
2 T. dashi moto
1 T. soy sauce
2 T. sugar
1 t. sesame oil
Salt, to taste

Directions:
1. Prepare noodles according to package.
2. Saute steak until almost brown.
3. Add onion & cook for 3 min.
4. Add cabbage & carrot.
5. Mix together water, dashi moto, soy sauce, sugar, & sesame oil.
6. Add noodles & sauce to beef saute. Cook until liquid is absorbed.

Peaches 'n Cream Pie

Thank you Kraft for making quick & simple desserts that you can make when at the drop of a hat! This has saved me a couple times when I've forgotten to make a treat for some function.

Ingredients:
1 Nilla wafer (or graham cracker) crust
1 pkg. orange Jello
3/4 c. boiling water
2 c. ice cubes
1 1/2 c. Cool Whip
1 c. peaches, chopped

Directions:
1. Dissolve jello in hot water.
2. Add ice cubes & stir until slightly thickened.
3. Remove unmelted ice & stir in cool whip until incorporated.
4. Fold in peaches.
5. Refrigerate for 3 hours until set.

Moroccan Chicken & Grape Kabobs

Ingredients:
3 chicken breasts, in large cubes
1 c. plain yogurt
1 lemon, juiced & zested
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
1 T. mint
1 T. cumin
1 t. cumin
1 lb. red seedless grapes

Directions:
1. Combine yogurt, lemon, oil, salt, pepper, & herbs.
2. Marinade chicken for 30 min.
3. Skewer chicken & grapes, alternating.
4. Grill for 5 min. per side, or broil until chicken is golden brown.

Greek-Style Stuffed Peppers

I love this recipe from Ellie Krieger! It's a great way to use up the veggies from your garden during this time of year too!

Ingredients:
1 lb. ground beef
10 oz. frozen chopped spinach, thawed & squeezed dry
1 medium zucchini, grated
1 small onion, minced
1/2 c. bulghur
1 egg, beaten
1/2 t. oregano
1/2 t. salt
Black pepper
3 bell pepper, halved lengthwise & cleaned out
2 cans stewed tomatoes, chopped
1/3 c. crumbled feta cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt & pepper.
3. Fill each pepper half with beef mixture. Top with tomatoes & sprinkle with feta cheese.
4. Cover with foil and bake for 30 min.
5. Uncover & bake for 25 min. more.

Grilled Chicken

We always grill a lot of chicken in the summertime. I usually make double what we would eat at one meal so that I have quick, lean protein to add to wraps, sandwiches, salads & quesadillas. These are a few of our favorite combinations, but use whatever fresh herbs you have on hand.

Marinade Options:
1. Juice of a lemon, 1/4 c. olive oil, rosemary & basil, salt & pepper.
2. Juice of 1-2 limes, 1/4 c. olive oil, cilantro & parsley, salt & pepper.
3. Juice of 1 orange, 1/4 c. olive oil, thyme & parsley, salt & pepper.
4. Juice of 1 grapefruit, 1/4 c. olive oil, rosemary, thyme & sage, salt & pepper.

Directions:
1. Marinade for 1 hour.
2. Grill for 6-7 min. on each side over Medium heat.
3. Let the meat rest for 5 min. (it will continue cooking) before serving.

**We like to add onions & garlic to every marinade we prepare to make it more flavorful, but this is optional**

Tomato & Mozzarella Tart

I made this for my sis-in-law's baby shower & it was a big hit. Here is the recipe for all those who wanted it. It comes from the America's Test Kitchen Family Cookbook.

INGREDIENTS

Unbleached all-purpose flour for work surface

1 box of frozen puff pastry, thawed in box in refrigerator overnight

1 large egg, beaten

2 ounces grated parmesan cheese (about 1 cup)

1 pound plum tomatoes (about 3 to 4 medium), sliced

Kosher Salt

2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)

2 tablespoons extra-virgin olive oil

Ground black pepper

8 low moisture mozzarella, shredded (2 cups)

2 tablespoons basil, fresh, shredded DIRECTIONS 1. Preheat oven to 425 Degrees. 2. Unfold thawed pastry & brush with beaten egg. Fold over edges to create a border around the tart. 3. Poke pastry with a fork & bake for 12-15 min. until just starting to brown. 4. While crust is baking, slice tomatoes, salt them, & let sit for 5 min. The salt causes the tomatoes to release their juices. Pat dry before placing tomatoes onto the crust. 5. Remove crust, cut vent holes with a knife if air bubbles have formed & spread mozzarella on top. Layer tomatoes next. 6. Combine garlic with oil & brush over tomatoes. Sprinkle with parmesan & bake for 15 min. more. 7. Sprinkle with basil, cut & serve. **This dish is great served hot or at room temp**