Hello Friends,

Now a little something for us Vegetarians. This one's healthy, tasty, and fresh. I love this recipe. It takes a bit of chopping, but it's totally worth it. This is a great dish to bring to a summer potluck. It's a delightful salad that doesn't skimp on taste.

Greek Garbanzo Bean Salad

Ingredients

• 3 (15 ounce) cans garbanzo beans, drained
• 3 cucumbers, halved lengthwise and sliced
• 18 cherry tomatoes, halved
• 3/4 red onion, chopped
• 3 cloves garlic, minced
• 1-1/2 (15 ounce) cans black olives, drained and chopped
• 1-1/2 ounces crumbled feta cheese
• 3/4 cup Italian-style salad dressing
• 3/4 lemon, juiced
• 3/4 teaspoon garlic salt
• 3/4 teaspoon ground black pepper

Directions

1. Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 12.

Have A Great Day My Friends,

Phil

Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce

Ingredients

• 6 (4 ounce) fillets salmon
• salt and ground black pepper to taste
• 3 tablespoons olive oil

• 3/4 cup mayonnaise
• 3 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1 tablespoon and 1-1/2 teaspoons lemon juice
• 1 tablespoon and 1-1/2 teaspoons finely grated lemon zest
• 3 tablespoons chopped fresh tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Prepare a grill for high heat.
2. Season the salmon fillets with salt and pepper and drizzle with olive oil.
3. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside.
4. Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce. Serves 6.

For our Veggie Side Dish, this colorful combination includes so many different vegetables that there's something to please everyone.

Harvest Vegetables

Ingredients

• 1 small head cabbage, cored
• 2 tablespoons butter, softened
• 1/2 teaspoon onion salt (optional)
• 1/8 teaspoon pepper
• 4 medium carrots, cut into 1 inch pieces
• 2 celery ribs, cut into 1-inch pieces
• 1 small onion, cut into wedges
• 1/2 pound whole fresh mushrooms
• 1 small green bell pepper, cut into pieces
• 4 bacon strips, cooked and crumbled

Directions

1. Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
2. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

Dirty Rice

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 tablespoon chili powder
• 2 teaspoons annatto or achiote powder (optional)
• 1/4 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 1/3 cups uncooked white rice
• 2 3/4 cups water
• 1 teaspoon salt
• 3 roma (plum) tomatoes, chopped
• 1 1/3 cups whole corn kernels, blanched
• 1 cup black beans, cooked and drained
• 1/4 cup toasted pine nuts
• freshly ground black pepper
• 1 red onion, thinly sliced
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges
• 2 teaspoons annatto powder

Directions

1. In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently. Mix in the bell pepper, chili powder, ground annatto, chili flakes, cumin, and cinnamon. Saute for 2 minutes.
2. Pour the rice into the saucepan and stir to coat. Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat. Cover the pan and turn the heat to low. Simmer the rice for 25 minutes.
3. When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts. Stir in salt, pepper and lime juice. When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro. Serve a wedge or two of lime with each plate to squeeze over the rice. Serves 6.

Have A Great Weekend,

Phil

Here's some grilling for us Vegetarians as well. Southwestern flavors star in this potluck-perfect salad. I added a pablano pepper for extra heat and reduced the amount of juice since I prefer a more smokey taste and less citrus-y flavor. I can't wait to eat the leftovers today. Oh, and there's a sweet treat at the end since we've ben eating so healthy.

Mexican-Style Goulash

Ingredients

• 1-1/4 pounds lean ground beef
• 1 cup and 3 tablespoons chopped onion
• 1-1/4 (14.5 ounce) cans diced tomatoes, undrained
• 1-1/4 (8 ounce) cans tomato sauce
• 1 cup and 3 tablespoons fresh or frozen corn
• 1/2 cup and 1 tablespoon and 2 teaspoons water
• 1-1/2 teaspoons chili powder
• 1-1/4 teaspoons dried oregano
• 1/2 teaspoon salt
• 3/4 cup and 2 teaspoons uncooked elbow macaroni
• 3/4 cup and 2 teaspoons shredded reduced-fat Cheddar cheese

Directions

1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted. Serves 6.

Have A Good Weekend,

Phil