Grilled Vegetable Salad with Garlic Dressing

Ingredients

• 2 red and/or yellow sweet peppers
• 2 Japanese eggplants, halved lengthwise
• 2 medium zucchini or yellow summer squash, halved lengthwise, or 8 to 10 yellow sunburst or pattypan squash*
• 1 tablespoon olive oil
• 2 cups dried tortiglioni or rigatoni
• 3 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 teaspoon bottled roasted minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup cubed fontina cheese (3 ounces)
• 1 to 2 tablespoons snipped fresh Italian parsley or parsley

Directions

1. Halve sweet peppers lengthwise; remove and discard stems, seeds, and membranes. Brush sweet peppers, eggplants, and zucchini with the 1 tablespoon oil. To grill, place vegetables on the grill rack directly over medium-hot coals. Grill, uncovered, for 8 to 12 minutes or until vegetables are tender, turning occasionally. Remove vegetables from grill; cool slightly. Cut vegetables into 1-inch pieces.

2. Meanwhile, cook pasta according to package directions. For dressing, in a screw-top jar combine balsamic vinegar or red wine vinegar, olive oil, water, bottled roasted minced garlic, salt, and pepper. Cover and shake well.

3. Drain pasta. Rinse with cold water; drain again. In a large bowl combine pasta and grilled vegetables. Pour dressing over salad. Toss lightly to coat. Stir in cheese; sprinkle with parsley. Makes 4 servings.

*Note: If using sunburst or pattypan squash, precook for 3 minutes in a small amount of boiling water before grilling.

Make-Ahead Tip: Cut up cheese; wrap and refrigerate up to 24 hours. Prepare dressing; cover and refrigerate up to 24 hours. Remove from refrigerator about 15 minutes before tossing with salad.

Chicken Salad with Cucumber and Melon

Ingredients

• 2 cups shredded cooked chicken (10 ounces)
• 2 cups cubed cantaloupe and/or honeydew melon
• 1 cup very finely chopped cucumber
• 1 cup very finely chopped zucchini
• 1/4 cup thinly sliced green onions
• 1/3 cup lime juice
• 2 tablespoons salad oil
• 2 tablespoons water
• 2 tablespoons snipped fresh cilantro or mint
• 1 tablespoon sugar
• 1/8 teaspoon ground white pepper
• 4 cantaloupe and/or honeydew melon halves
• Fresh cilantro sprigs (optional)
• Frisee (optional)

Directions

1. Toss together the chicken, cubed melon, cucumber, zucchini, and green onions in a large mixing bowl.

2. For dressing, combine lime juice, salad oil, water, cilantro or mint, sugar, and white pepper in a screw-top jar. Cover and shake well. Drizzle 1/2 cup of the dressing over the chicken and melon mixture. Toss lightly to coat. Chill remaining dressing for another use.

3. Divide melon mixture among melon halves. If desired, garnish with fresh cilantro and frisee. Serve immediately. Makes 4 servings.

Food exchanges: 1/2 vegetable, 1/2 fruit, 1/2 starch, 3 meat, 1-1/2 fat.

Ice Cream Sandwiches

Ingredients

• 1 18-ounce roll refrigerated peanut butter cookie dough
• 1/4 cup all-purpose flour
• 6 tablespoons preserves, such as raspberry, cherry, or strawberry)
• 1 pint vanilla bean ice cream

Directions

1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.