Hi Myrna & Friends,

Since you mentioned Fried Chicken & Potato Salad, here's a little different spin on them that you might like to try.

A spicy yogurt marinade adds some zing to these Fried Chicken Drumsticks, perfect either for a picnic or just about any casual summer meal. Serve with Grilled Corn on the Cob and Roasted Red Potato Salad on the side.

Hi Myrna,

Sure you can come my Friend, everyone's welcome. I must agree with you that there's something special about the flavor of Roasted Corn on the Cob, hot off of the grill.

Here's another different Potato Salad recipe that one of my Vegetarian Friends shared with me the other evening that I thought you all might like. It's a healthy potato salad high in antioxidants from the colorful vegetables. The vinegar also lessens the blood-sugar boost of the potatoes.

Veggie Potato Salad

Ingredients

• 1 pound small red potatoes, unpeeled
• 2/3 cup chopped red onions
• 1/4 pound fresh green beans, trimmed, cooked al dente
• 1 cup and 3 tablespoons roughly chopped red cabbage
• 2/3 cup grape tomatoes, halved
• 1 tablespoon capers, drained
• 1/2 ounce basil leaves, trimmed and torn in large pieces
• salt and freshly ground black pepper to taste

• Mustard Dressing:
• 3 tablespoons and 1-3/4 teaspoons extra virgin olive oil
• 1 tablespoon white balsamic or rice vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1 clove garlic, crushed

Directions

1. In a large pot, cook whole potatoes until done. Cool. Cut into bite-sized pieces. In a very large bowl, combine all ingredients fro m potatoes through basil. Whisk together dressing ingredients. Toss with vegetables, and add salt and pepper to taste. Chill. Serve. Serves 8.

Rather than Bread, I added some more Protein by adding my new favorite flavor of Blue Diamond Almond Nut Thins, Country Ranch.

There's only 130 calories in 16 crackers, along with 3 grams of protein. Also, they contain No Cholesterol, No Saturated Fat, and No Wheat Gluten.

Have A Terrific Thursday,

Phil

Hello Everyone,

We'll kick up tonight's grilled steak a notch with an intensely flavored Romesco sauce that is fragrant, simple to make, and an excellent addition to just about anything you put on the grill. Then, we pair this steak with Green Beans with Smoked Paprika and Almonds for a perfect meal.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

Ingredients:

2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
1 lb. ripe peaches
1/2 small red onion (about 2 oz.)
2 Tbs. extra-virgin olive oil
2 Tbs. orange juice or mango smoothie drink, and more if needed
1 Tbs. balsamic vinegar, and more if needed
1 tsp. soy sauce, and more if needed
1/2 tsp. finely grated lemon zest
1/4 tsp. kosher salt, and more if needed
1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
Edible flowers, petals separated if large, for garnish (optional)

Preparation:

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.
Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).