Tzatziki - Greek cucumber-yogurt salad

1 16 oz container Greek yogurt

1 large English/hothouse cucumber, peeled, coarsly grated

1 tbsp lemon juice

1 tbsp fresh or 1 tsp dried dill

2-3 cloves garlic, minced

salt and pepper

Mix all ingredients in a large bowl, refrigerate at least an hour.

Black bean mango salsa

1 (15-ounce) can black beans, rinsed and drained
1 mango, peeled and chopped
1 small green bell pepper, chopped
2 plum tomatoes, seeded and chopped
1/2 large red onions chopped
1 tbsp extra-virgin olive oil
juice of one fresh lime
grated peel of lime
2 tbsps chopped fresh cilantro
1/2 teaspoon garlic salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili powder

Stir together ingredients in a medium bowl; cover and chill 1 hour or up to 24 hours. Serve with tortilla chips.

Roasted red pepper and gabranzo bean dip

1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
1 (16-ounce) can garnazo beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained
2 large garlic cloves
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place first 5 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.

Moroccan Couscous

1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 cup vegetable broth
1/2 cup orange juice
1 cup whole wheat couscous


Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork.

4th of July Cheesecake

1 cup graham cracker crumbs
2 tablespoons white sugar
1/4 cup melted butter
2 (8 ounce) packages 1/3 less fat cream cheese, softened
1 cup light sour cream
3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
3 eggs
about 1/2 cup blueberries

about 1/2 box strawberries, quartered

Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 7 x 11 inch rectangular pan. Bake on 325 for about 10 minutes.
Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.

place blueberries in the top left corner, and create lines with the strawberries.

Polenta pizzette with bruschetta and parmesan topping

1 tube polenta with garlic and basil
1 jar tomato bruschetta
4 tbsps freshly grated parmesan
freshly grated black pepper

Preheat boiler, line baking sheet with aluminum foil. Coat aluminum foil with vegetable spray. Slice polenta in 1/4 inch thick slices, arrange on prepared sheet. Broil each side until they start turning golden around the edges. Spoon about a tbsp of bruschetta on each polenta slice, and top with parmesan and pepper. Broil until cheese melts on top.

Ginger carrot soup with thyme

1 small onion, chopped
1 clove garlic, chopped
1 tbsp butter
2 tsps fresh ginger
1 tsp thyme
2 lbs baby carrots
1 large potato, chopped
5 cups of vegetable stock
about 1 cup milk
salt and pepper according to taste

Saute chopped garlic and onion in melted butter until onion is translucent. Add ginger and thyme, and saute for a minute. Add carrots and chopped potato, saute for a couple of minutes. Add stock, salt and pepper, and bring to a boil. Simmer until veggies are tender, then puree with a hend-held blender or in a food processor. Add milk to desired consistency, and bring back to a boil.