Sliced yellow tomatoes* Sliced yellow bell peppers Sliced sweet white onions Dressing: 3 tablespoons olive oil 1 tablespoon red wine vinegar** 1 teaspoon Dijon mustard, 1/2 teaspoon salt 1/4 teaspoon pepper.

Blend dressing ingredients well and drizzle over sliced veggies.

RC Note: * We looked high and low for yellow tomatoes... even going to the local farmers market in hopes of finding them, but couldn't. So we used red tomatoes... not quite as pretty, but still tasty.

Add fresh cut basil, olive oil, lemon juice, salt and pepper for this tasty variation.

RC Note: ** Cider Vinegar can be used in place of red wine vinegar.

Recipe from Redbook magazine.

Avocados, pears, and greens are tossed with a zesty citrus dressing.

2 oranges
3 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
12 ounces mixed baby greens (24 cups)
3 firm, ripe pears, cored and cut into 1/2-inch dice
2 ripe medium avocados, peeled and cut into 1/2-inch dice

From oranges, grate 2 teaspoons peel and squeeze 1/2 cup juice. In large bowl, with wire whisk or fork, mix orange peel, orange juice, olive oil, salt, and pepper. Add baby greens, pears, and avocados; toss to coat.

RC Note: If making ahead, combine the dressing ingredients in a small jar and refrigerate; rinse greens, wrap, and refrigerate up to a day in advance.

Recipe from www.ivillage.com.

6 medium zucchini 2 cups dry bread crumbs 2 eggs, lightly beaten 1 large tomato, diced 1/3 cup grated parmesan or romano cheese 1/4 cup minced fresh parsley 2 garlic cloves, minced 1/2 cup chicken broth 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter, melted

Cut zucchini in half lengthwise. With a spoon, scoop out and reserve
pulp, leaving a 3/8" shell. Cook zucchini shells in salted water
for 2 minutes; remove and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into shells. Place in greased 13x9x2 inch baking dish. Drizzle with butter. Bake, uncovered, at 350ºF, for 20 minutes or until golden brown.

Recipe from Taste of Home magazine, August/September 2002.

RC Note: All ingredients should be sized to fit your personal needs

Soak cut up chicken or stew meat in a mixture of lime juice and chili
powder. The longer it marinates, the stronger the flavor. Grill meat in olive oil in large skillet.

To hot skillet, add chopped:
red and green bell peppers
red onions
tomatoes
green onions

Sautee vegetables until warm, but still crisp. Serve with warm flour
tortillas and sour cream.

Recipe from Sharon, Bridgerland Park 1st Ward, Logan, Utah.

4 bell peppers
1/2 pound ground beef
1/2 cup chopped onion
1 clove garlic - minced
1/2 teaspoon salt and pepper
16 ounces tomato sauce
1/2 cup water
1-1/2 cup instant rice

Brown beef with onion and garlic. Add salt, pepper, tomato sauce, water and rice. Stir until well blended. Cook about 5 minutes or until rice is tender. Stuff mixture into hollowed out bell peppers and warm through.

RC Note: Try cutting up the bell peppers and adding them to the mixture instead of stuffing them.

Recipe from Inez, Silver City 1st Ward, Silver City, New Mexico, USA.

1-1/2 cup flour 2 tablespoon sugar 3 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon fresh minced dill 1/4 cup milk 1/2 cup butter - melted 2 eggs 2/3 cup ricotta cheese 1/2 cup shredded zucchini

Heat oven to 400ºF. Grease muffin tins or line with baking cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill. Mix well. In medium bowl, combine milk, butter and eggs. Stir in cheese and zucchini, beat well. Add to dry ingredients, stirring until just moistened (batter will be stiff). Fill muffin cups 2/3 full. Bake at 400ºF for 20-25 minutes or until golden brown. Serve warm.

RC Note: These moist 'biscuit-like' muffins make a wonderful side dish addition to your garden fresh dinner.

Recipe from Inez, Silver City 1st Ward, Silver City, New Mexico, USA

2 cup sugar
3 eggs
1 cup oil
1 teaspoon salt
2-1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons vanilla
2 cups grated zucchini
1/2 cup milk
1/2 cup baking cocoa

Mix ingredients and bake in a 13x9 pan at 350ºF for 20 minutes.

Frosting:
1 cube margarine
4 tablespoons baking cocoa
6 tablespoons milk

Bring to a boil, remove from heat and let cool. Frost brownies and top with powdered sugar.

Recipe from an unknown cook.