| Fresh Pineapple Fruit Salad |
| Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish. |
| Southwestern Rice Skillet |
| Combine all ingredients, except cheese, in a heavy nonstick pan over medium high heat. Bring to a boil. Reduce heat to low and simmer 5 minutes, or until vegetables are heated through, stirring occasionally. Remove from heat and sprinkle with cheese. Cover and let stand until cheese is melted. |
| Asian Style Alaskan Salmon Noodle Soup |
| Boil water in a saucepan over high heat. Add carrots and return to boiling. Break ramen noodles into 4 pieces and add to water. Reduce heat to medium low and simmer 1-2 minutes. Stir in peas, onions, ginger, garlic and salmon. Simmer 1-2 minutes. Stir in ramen soup seasoning package and remaining ingredients. |
| Ratatouille Stir-Fry |
| Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick. |
| Simple Blackberry Cobbler |
| Preheat oven to temperature 450°F. Combine blackberries, lemon juice and 1/3 cup sugar in an 8 inch baking dish. Dot with butter. Bake 10 minutes while preparing topping. Stir biscuit mix and milk in a bowl until a soft dough forms. Spoon heaping tablepoonfuls of dough about 1/2 inch apart over fruit. Sprinkle with remaining sugar and bake about 20 minutes or until topping is golden. |
| Fresh Asparagus and Beef Stir-Fry |
| Melt butter in a heavy nonstick skillet or a wok over medium high heat. Sauté bell pepper, beef, snow peas and asparagus 4-5 minutes. Add stock and cook another 2 minutes or until vegetables are tender and liquid has evaporated. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve sprinkled with peanuts. |
| Italian Vegetable Rice Soup |
| Bring stock and carrots to a boil in a saucepan over high heat. Stir in next 4 ingredients. Cook about 5 minutes, until vegetables are just tender. Serve sprinkled with Parmesan. |
| Santa Fe Chicken Salad |
| Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil about 5 inches from heat source 3-5 minutes per side, until browned. Cut into 1 inch chunks and set aside. Combine lime juice and next 3 ingredients in a food processor or blender. Process until finely chopped. With machine running, gradually add remaining oil. Season with salt and pepper to taste. Transfer chicken with any accumulated juices to a salad bowl. Add papaya, avocado, jicama, and dressing. Toss gently and serve on a bed of lettuce. |
| Tuscan Tuna Salad |
| Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature. |
| Tri-Colored Tortellini Salad |
| Cook tortellini in a large pan of boiling water 7 minutes, or until al dente. Drain and set aside. Combine reserved artichoke marinade, vinegar and basil in a bowl. Add tortellini, tomatoes, olives and artichokes. Season with salt to taste. Toss gently and serve on a bed of lettuce. |
