SUMMER FRUIT SALSA

Prep Time: 30 mins • Additional Time: 30 mins • Servings: 20

INGREDIENTS

• 2 cups Roma( plum) tomatoes, chopped

• 1 cup chopped mango

• 3 / 4 cup chopped red bell pepper

• 3 / 4 cup chopped green bell pepper

• 3 / 4 cup finely chopped red onion

• 3 / 4 cup chopped strawberries

• 1 kiwi, peeled and chopped

• 1 medium nectarine, pitted and chopped

• 1 tablespoon olive oil

• 1 tablespoon orange juice

• salt and ground black pepper to taste

• 1 / 2 chopped fresh cilantro

DIRECTIONS

• Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl.

SUMMER SQUASH PUFFS

Prep Time: 10 mins • Cook Time: 30 mins • Total Time: 40 mins • Servings: 24

INGREDIENTS

• 1 quart oil for frying

• 4 summer squash, cut into chunks

• 1 medium onion, grated

• 2 eggs, beaten

• 2 / 3 cup all-purpose flour

• 2 / 3 cup dry corn muffin mix

• 2 teaspoons baking powder

• 3 / 4 teaspoon salt

DIRECTIONS

• Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F( 185 degrees C).

• Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.

• In a bowl, mix 2 cups squash *, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.

Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.

• Cover and refrigerate for 30 minutes to 1 hour.

• Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

Tip: If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.

SUPER SUMMER KALE SALAD

Prep Time: 20 mins • Additional Time: 4 hrs • Servings: 8

INGREDIENTS

• 3 / 4 cup white sugar

• 1 / 2 cup vinegar

• 1 / 2 teaspoon salt

• 1 / 2 teaspoon ground black pepper

• 1 / 4 cup extra-virgin olive oil

• 1 bunch kale, stems removed and leaves chopped

• 1 / 2( 16 ounce) package frozen shelled edamame( soybeans), thawed

• 1 / 4 red onion, sliced thin

• 1 cup shredded carrot

• 2 / 3 cup fresh blueberries

• 1 / 2 cup sweetened dried cranberries

• 1 / 2 cup cashew pieces

• 1 / 2 cup shelled, roasted sunflower seeds

DIRECTIONS

• To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.

• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Tip: Add less sugar depending on how sweet your blueberries are, or if you prefer a tangier dressing.