Corn on the Cob with Feta and Herbs

Serves 6

Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.

Ingredients

1/4 cup crumbled feta
3 tablespoons unsalted butter, softened
Zest of 1 lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn

Method

In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)

Boil or grill corn until tender; serve immediately with butter for spreading.

Nutrition

Per serving (about 4oz/108g-wt.): 150 calories (70 from fat), 8g total fat, 4.5g saturated fat, 20mg cholesterol, 280mg sodium, 18g total carbohydrate (3g dietary fiber, 3g sugar), 4g protein

Watermelon-Tomato Gazpacho

erves 4

This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

Ingredients

6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper

Method

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Nutrition

Per serving (about 15oz/434g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 19g sugar), 0mg cholesterol, 650mg sodium

Grilled Corn Salad with Green Beans and Tomatoes

Serves 8

Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.

Ingredients

1 teaspoon Dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
Salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta salata, shaved

Method

Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.

Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, onion and basil. Drizzle vinaigrette over and toss to combine. Top with ricotta salata and serve.

Nutrition

Per serving (about 6oz/179g-wt.): 160 calories (90 from fat), 9g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 16g total carbohydrate (4g dietary fiber, 4g sugar), 4g protein

Cherry Salsa with Balsamic Vinegar and Basil

Cherry salsa makes a sweet and spicy condiment for salmon, chicken or pork. For a milder salsa, remove all of the ribs and seeds from the jalapeño.

Ingredients

2 cups sweet cherries, pitted and roughly chopped
1 jalapeño, stemmed, seeded and finely chopped
1 shallot, finely chopped
1/4 cup basil leaves, chopped
2 teaspoons balsamic vinegar
Salt and pepper to taste

Method

Toss all ingredients together in a large bowl then cover and chill for at least 1 hour before serving.

Nutrition

Per serving (About 2 Tbsp/37g-wt.): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 1g protein, 6g total carbohydrate (less than 1g dietary fiber, 4g sugar), 0mg cholesterol, 50mg sodium

Double Grape Slushies

older kids can learn to make these themselves, and younger ones can be helpers. Remember to be careful with knives and sharp blender blades. And if you do want it sweeter, add a touch of agave nectar or grape fruit spread.

Ingredients

1/2 cup concord grape juice
1 cup seedless red or green grapes
1 cup honeydew melon chunks
2 cups ice cubes

Method

Pour juice into a blender. Drop in fruit and ice. Keep your hands out! Put the lid on and blend until smooth.

Nutrition

Per serving (about 5oz/163g-wt.): 60 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 15g total carbohydrate (1g dietary fiber, 14g sugar), 1g protein

Flourless Chocolate Cake with Dark Chocolate Glaze

Serves 12

We received this sumptuous flourless chocolate cake recipe from one of our gluten-free readers who said, "My gluten-eating friends now all use this recipe because of its taste and simplicity." We made it natural with the addition of real butter in place of margarine and unbleached cane sugar. We replaced the light corn syrup with honey. Enjoy this luscious cake — a little goes a long way!

Ingredients

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract

Method

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Nutrition

Per serving (1 slice/106g-wt.): 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g total carbohydrate (4g dietary fiber, 32g sugar), 7g protein

Gluten-Free Peanut Butter Cookies

eanut butter cookies are a long-time favorite in Jessica's family. When Jessica was diagnosed with Celiac disease two years ago, these became off limits. She would "love to enjoy these cookies again and feel like part of the family again!" This gluten-free version does not require a special flour blend; it can be assembled with basic pantry staples.

Ingredients

1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)

Method

Preheat oven to 350°F and line a baking sheet with parchment paper.

Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.

Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

Nutrition

Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2054

Arugula with Steak, Lemon and Parmesan

Serves 8

This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. We love the flavor combination of the spicy arugula, the clean citrus, and the grilled flavor of the meat--not to mention the Parmesan! This is probably best served at home for lunch, but it can also be sent in a lunch box as long as the greens aren't dressed ahead of time--send the dressing on the side.

Ingredients

3 tablespoons extra virgin olive oil
2 1/2 teaspoons lemon juice
1 1/4 teaspoons balsamic vinegar
Dash kosher salt
Dash freshly ground black pepper
1 1/2 pounds beef tri-tip (bottom sirloin)
1 bunch (about 5 1/2 cups) arugula
3/4 cup Parmesan cheese, shaved

Method

To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.

Grill the beef to medium rare, let cool 10 minutes. Slice thin.

Toss the arugula with the dressing and add beef and shaved Parmesan.

Nutrition

As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 236 calories (150 from fat), 17g total fat, 7g saturated fat, 43mg cholesterol, 373mg sodium, 2g total carbohydrate (0g dietary fiber, 2g sugar), 16g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2599

Tags: Family Friendly, Wheat Free, Gluten Free, Sugar Conscious

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

3 tsp baking powder

1/2 tsp salt

zest of one lemon

1 egg

1 cup milk

1/2 cup shortening (or butter*)

1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):

1/2 cup butter, melted

1 Tb lemon juice

1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

*I substitute butter because I love the taste! It works great either way.

Thick and Chewy Chocolate Chip Cookie Bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

slow cooker lasagna

Ingredients:

• 1 ½ lb. Harvestland Fully Cooked Chicken Sausage, chopped (Fresh Prepared Aisle)
• 1 32-oz. jar of Rozzano® Marinara Sauce (Grocery Aisle)
• 2 tsp. McCormick® Italian Seasoning (Spice Aisle)
• ¼ cup McCormick® Chopped Onion (Spice Aisle)
• 15 oz. Sorrento® Whole Milk Ricotta (Dairy Case)
• 1 cup Parmesan Cheese, shredded (International Cheese Display)
• 3 cups Sorrento® Whole Milk Mozzarella Shredded Cheese (Dairy Case)
• 12 Lasagna Noodles, uncooked

Instructions:

1. Combine sausage, sauce and seasonings in bowl and set aside.
2. Combine ricotta, parmesan and 2 cups of mozzarella in bowl.
3. Line cooker. Cover bottom with approximately ¼ of sauce.
4. Layer in 4 lasagna noodles, breaking to fit.
5. Top with half of cheese mixture.
6. Continue alternating layers: sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce.
7. Cover and cook on low approximately 6 – 8 hours (high 3- 4 hours) until noodles are al dente. Sprinkle with mozzarella and let melt before serving.

Starbuck’s Coffee Cake

Box Yellow Cake Mix (plus ingredients on back of box)

2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups brown sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mix in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.