Midsummer Ideas


1 c. red seedless grapes, sliced in half

1 c. green seedless grapes, sliced in half

1/2 c. fresh blueberries

1 c. fresh raspberries

1 red apple, cored, cut into 1/2”  chunks

2 c. cooked chicken, in chunks

3 ribs celery, chopped

1 c. walnuts, coarsely chopped

2 c. vanilla or lemon yogurt

In large bowl combine all ingredients and mix gently until everything is evenly coated. Serve on individual plates or a serving platter lined with leaf lettuce.


1 lb. large shrimp, peeled,

1/2 c. butter

deveined, tails left on

1/2 c. honey

1/3 c. fresh lime juice

1/4 tsp. salt

1 tsp. ground red pepper

1/4 tsp. grated lime peel

Equally divide shrimp among skewers; place on a plate and set aside. In medium saucepan combine remaining ingredients over medium heat until butter is melted, stirring constantly. Remove 1/2 cup sauce mixture and use it to brush over both sides of shrimp skewers; set aside sauce remaining in saucepan. Heat large skillet over medium-high heat; add shrimp skewers and cook two minutes. Brush shrimp with any sauce remaining from 1/2 cup used to brush on skewers. Cook shrimp two – three more minutes, or until pink and fully cooked. Remove skewers to platter. Heat reserved sauce in saucepan, then pour over shrimp skewers and serve immediately. Garnish with slices of lime if desired.



1/2 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. pepper

1/4 tsp. dried whole oregano

4 orange roughy fillets (1 1/2 lbs.)

2 Tbsp. vegetable oil

1/4 c. butter or margarine, melted

1/4 c. lime juice

1 (3 1/2 oz.) jar macadamia nuts, chopped

2 kiwifruit, peeled and sliced

Combine salt, garlic powder, pepper and oregano; sprinkle over fillets. Place fillets in 12-inch by 8-inch baking dish coated with vegetable oil. Drizzle fillets with melted butter and lime juice. Cover and bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Transfer fillets to serving platter; garnish with nuts and kiwi slices. Makes four servings.



7 c. water

2 c. apple cider vinegar

1/2 c. canning salt




Put a couple slices of onion, a clove of garlic and dill into each jar. Pack with pickles. Put the same amount of garlic, onion and dill on top. Heat water, vinegar and salt and pour over pickles. Seal and leave on cupboard for two days, then refrigerate. Can be used in three weeks. Will keep in refrigerator into the winter.



1 1/2 c. strawberries, chopped/and crushed

1 c. rhubarb, diced

1 c. blackberries, crushed

1 c. blueberries, crushed

2 Tbsp. lemon juice

1/2 c. kiwifruit, chopped

5 c. sugar1 (3 oz.) box pectin

Combine strawberries, rhubarb, blackberries, blueberries and kiwifruit in large stainless steel kettle or Dutch oven. Simmer about five minutes, stirring constantly. Bring to a full rolling boil and boil vigorously for one minute. Remove from heat and immediately stir in pectin. Stir in sugar. Bring to a boil. Skim off foam. Pour into sterilized jars and seal. Process in boiling water bath 10 minutes to seal. Note: Frozen berries may be used if fresh aren’t available.



4 (12×16”) sheets heavy duty foil

Sour cream

4 (8”) flour tortillas

1/2 lb. ground turkey

1 (9 oz.) can bean dip

1/4 c. chopped onion

Chopped cilantro

1 c. shredded Cheddar cheese

1/4 c. chunky salsa

Preheat grill to medium-high, indirect heat or preheat oven to 450°. For indirect heat the heat source is on one side of the grill only. Center 1 tortilla on each sheet of foil. Combine turkey, bean dip, cheese, onion and salsa. Spoon mixture onto tortillas. Wrap filling in each tortilla, burrito-style; place seam-side down. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Grill 18-20 minutes in covered grill. For indirect heat place packets on side of grill with no coals or flame underneath or bake 20-24 minutes on cookie sheet in over. Serve with sour cream and cilantro. Makes four servings.



1 pkg. Romaine blend salad

1 c. diced celery

1/2 c. chopped green onion

1 Tbsp. lemon juice

1/2 c. crumbled Feta cheese

1/2 c. bottled red wine vinaigrette dressing

1/2 tsp. oregano leaves, crushed

1 Tbsp. grated Romano cheese

Kalamata olives, optional

1 clove garlic, minced

Toss salad mix with celery and onion. Sprinkle Feta cheese over top. Add lemon juice, Romano cheese and garlic to bottled dressing. Toss with salad mixture. Garnish with olives. Four servings.



2 c. finely chopped seeded, peeled cucumber

1/2 c. finely chopped  seeded  tomato

1/4 c. chopped red onion    1 garlic clove, minced

1 jalapeno pepper, seeded  and chopped

2 Tbsp. minced fresh parsley

4 1/2 tsp. minced fresh cilantro

1/4 c. reduced-fat sour cream

1 1/2 tsp. lemon juice

1 1/2 tsp. lime juice

1/4 tsp. ground cumin

1/4 tsp. seasoned salt

Baked tortilla chips

In small bowl combine cucumber, tomato, onion, parsley, pepper, cilantro and garlic. In another bowl combine sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with tortilla chips.