&recipeTitle_1=Corn, Avocado, and Tomato Salad &recipeFolder_1=SIDE &recipeRecipe_1=Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips. RECIPE INGREDIENTS: 2 tablespoons olive oil 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 1/2 cups fresh corn kernels (from about 5 ears) 1 1/2 cups diced avocado (1/2-inch pieces) 1 pint cherry tomatoes, quartered 1/2 cup finely diced red onion 1. In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper. 2. Add the corn, avocado, tomatoes, and onion and toss to mix. Serve at room temperature. Serves 4 to 6. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early. To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel. To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk. &recipeTitle_2=Grilled Everything Salad with Pesto Vinaigrette &recipeFolder_2=SIDE &recipeRecipe_2=There are two ways to serve this colorful steak-and-veggie salad: simply pile it on a bed of lettuce and dig in, or turn it into sandwiches by stuffing it into pita bread halves. RECIPE INGREDIENTS: 1 (1 1/2-pound) beef flank steak, trimmed Salt and freshly ground pepper 4 small summer yellow squash, thinly sliced lengthwise 4 small zucchini, thinly sliced lengthwise 3 tablespoons fresh lemon juice 1/2 cup coarsely chopped fresh parsley leaves 1/2 cup coarsely chopped fresh basil leaves 1 garlic clove, chopped 1 teaspoon Dijon mustard 6 tablespoons olive oil 1/2 cup chopped red onion (optional) 2 cups grape tomatoes, halved 1. Heat the grill at the medium-high setting. Sprinkle the steak with salt and pepper to taste. Grill the meat (about 7 to 9 minutes per side on a gas grill for medium rare, longer if you prefer medium or well done). Let the steak cool, then cut it in half lengthwise and slice each half across the grain into thin strips. 2. Meanwhile, brush the yellow squash and zucchini with 2 tablespoons of the lemon juice and season it with salt and pepper. Grill the sliced vegetables, turning them once, until tender (about 2 to 3 minutes). Then cut them into thirds. 3. In a food processor, combine the parsley, basil, garlic, Dijon, and remaining tablespoon of lemon juice and blend well. With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste. 4. In a large bowl, combine the steak, squash, zucchini, and onion, if desired. Add the dressing and toss to mix. Sprinkle with more salt and pepper, if desired. Stir in the tomatoes and serve. Makes 6 servings. &recipeTitle_3=Fresh Corn Muffins &recipeFolder_3=SIDE &recipeRecipe_3=Whole kernels cut fresh from the cob add an unexpected texture and freshness to these moist muffins. They're wonderful served warm with butter. RECIPE INGREDIENTS: 6 tablespoons vegetable oil 1 cup fresh corn kernels (from about 2 ears) 1/2 teaspoon salt 1 cup cornmeal 1 cup flour 3 tablespoons sugar 1 tablespoon baking powder 1 cup buttermilk 1 egg, lightly beaten 1. Heat the oven to 375¡. Place paper liners in a 12-cup muffin pan. 2. Heat 1 teaspoon of the oil in a medium skillet. Add the corn and 1/4 teaspoon of the salt and cook over medium-high heat until barely tender, about 2 to 3 minutes. Then spread the corn onto a plate to cool slightly. 3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/4 teaspoon of salt. 4. Add the buttermilk, egg, and remaining oil to the dry ingredients and stir until blended. Then stir in the corn mixture. 5. Divide the batter among the muffin cups. Bake the muffins for about 16 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature. Makes 1 dozen. Tips: Choose ears of corn with bright green husks that are tightly closed. The ends of the corn silk should be golden brown, not pale -- an indication that the corn was picked too early. To easily remove corn silk from the kernels, hold the ear in one hand and rub downward with a wet paper towel. To remove corn kernels for a salad or salsa, stand an uncooked ear in a shallow bowl and use a sharp, thin-bladed knife. For chowder, add another step: reverse the knife and run the dull side down the ear to press out the rest of the corn and its milk. &recipeTitle_4=Moroccan Chicken Kebabs &recipeFolder_4=ENTREE &recipeRecipe_4=Sweet and just a little spicy, this recipe gets its enticing flavor and aroma from cinnamon and a touch of cloves. Because the meat is prepared with a dry rub, it doesn't require marinating time. RECIPE INGREDIENTS: DRY RUB 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne (optional) 1/4 teaspoon pepper 1/4 teaspoon cardamom 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg 2 teaspoons brown sugar KEBABS 2 pounds boneless, skinless chicken breasts 2 small red onions, peeled and cut into 1-inch-wide sections 2 bell peppers, cleaned and cut nto 1-inch squares 1/4 cup olive oil Salt and pepper 12 (10-inch) bamboo skewers, soaked in water for 30 minutes 1. In a small bowl, combine the dry rub ingredients and mix well. 2. Cut the meat into 1 1/2-inch cubes and put them in a gallon-size zip-lock bag with the rub mix. Seal the bag and shake it vigorously until all the chicken is well coated. 3. Place the onions and peppers in a gallon-size zip-lock bag, add the olive oil, and season with salt and pepper. Seal the bag and shake it vigorously to coat the vegetables well. 4. Assemble the kebobs by alternately skewering pieces of chicken, onions, and peppers. 5. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. 6. Grill the kebobs, turning occasionally, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8. &recipeTitle_5=Tortellini and Ham Salad &recipeFolder_5=ENTREE &recipeRecipe_5=This supper dish combines three classic kid favorites: tortellini, ham, and black olives. The simple vinaigrette dressing is made with rosemary, but you can substitute basil, oregano, dill, or just about any other herb you prefer. RECIPE INGREDIENTS: 1 (9-ounce) package fresh cheese tortellini 1/4 cup olive oil 2 tablespoons red wine vinegar 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary 1/2 teaspoon minced garlic 1/2 teaspoon sugar 1 1/2 cups diced ham 1 cup diced red bell pepper 1 (4-ounce) jar marinated mushrooms, drained 1/2 cup chopped black olives 4 scallions (white and pale green parts), chopped Salt and freshly ground black pepper to taste Grated Parmesan (optional) 1. Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again. 2. In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper. 3. Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings. &recipeTitle_6=Grilled Chicken Tostadas &recipeFolder_6=ENTREE &recipeRecipe_6=Grilled corn tortillas, shredded lettuce, and cheese provide a tasty bed for this chicken, but it's the Tex-Mex marinade with lots of lime juice that really completes the dish. RECIPE INGREDIENTS: MARINADE: 1/2 cup fresh lime juice (about 3 to 4 limes) 1/4 cup soy sauce 1/4 cup vegetable oil (plus more for brushing the tortillas) 1 tablespoon honey 2 teaspoons minced garlic 1 1/2 teaspoons chili powder TOSTADAS 6 boneless, skinless chicken thighs (about 4 ounces each) 8 small corn tortillas (5 to 6 inches in diameter) 1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired 1 1/2 cups shredded lettuce Optional toppings: salsa, guacamole, sour cream, cilantro, green onions 1. Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. 2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. 3. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. 4. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. 5. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8. &recipeTitle_7=Peach Blossom Tarts &recipeFolder_7=DESSERT &recipeRecipe_7=Thin layers of flaky pastry and sweetened cream cheese filling make these fruit flowers a real peach of a treat to serve at summer dinner parties, birthdays or a Sunday brunch. Cutting out the puffy pastry leaves used to garnish them makes a great task for young helpers, as does topping the peach-slice petals with a bright-red raspberry center. RECIPE INGREDIENTS: 1/2 package (17.3-oz. size) frozen puff pastry (sold ready-made at most supermarkets) 4 fresh, ripe peaches 4 tbsp. confectioners' sugar 1 cup cream cheese, softened 2 tbsp. apricot or strawberry jam 4 raspberries 1. Thaw one puff pastry sheet at room temperature. Then heat the oven to 400 degrees. With a cookie cutter or a butter knife, cut the pastry into four circles that measure about 4 inches in diameter. Use a butter knife to cut leaf shapes (about 1 1/2 inches long) from the puff pastry scraps. Bake on an ungreased baking sheet for 10 minutes. Transfer to a wire rack (a parent's job) and let cool completely. 2. Wash the peaches well, then cut them into halves and remove the pits. Thinly slice the halves into a mixing bowl. Dust the peaches with confectioners' sugar, and let them set while you prepare the cream cheese filling. 3. In a separate mixing bowl, blend the cream cheese and apricot or strawberry jam with a wooden spoon until smooth (another good job for kids). Gently split open each puff pastry circle and spread a thin layer of the cream cheese mixture on the bottom halves. Replace the tops and gently spread on more of the cream cheese mixture. 4. Layer the peach slices in a circular pattern on top of the cream cheese. Start at the outer edge and work toward the center. Finally, place a fresh raspberry in the center of each blossom and garnish with the pastry leaves. Serves four. &recipeTitle_8=Sherbet the Frog &recipeFolder_8=DESSERT &recipeRecipe_8=This cool amphibian-inspired snack makes a refreshing treat on a hot summer day. RECIPE INGREDIENTS: Lime sherbet Green decorators' gel Junior Mints Green gummy ring candy 1. To make one, set a scoop of lime sherbet on a small green paper plate (trim the plate to resemble a lily pad first, if you like). 2. Cut one green gummy ring candy into quarters and place the four pieces under the sherbet scoop for feet. 3. Set a Junior Mint candy and half a gummy ring in place for each eye. Finally, add a green decorators' gel mouth and nostrils. &recipeTitle_9=Raspberry Creamcicles &recipeFolder_9=DESSERT &recipeRecipe_9=This recipe, which combines the delicate sweetness of raspberries with the creaminess of vanilla yogurt, is great for getting the best return on your basket of berries. The pops take several hours to freeze, so prepare them in the morning if you're planning on an afternoon snack. Be sure to hand out aprons before you start stirring and whisking to shield everyone's clothing from pretty pink stains. RECIPE INGREDIENTS: 1 pint raspberries 1/2 cup sugar 1 1/4 cups water 1/2 cup cream (heavy or light) 1 tbsp. lemon juice 1 cup vanilla yogurt 8 5-oz. waxy paper cups 8 Popsicle sticks 1. In a blender, puree 1 pint of the raspberries with the sugar and water. Then use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp). 2. Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree. Now you should have two containers of raspberry sauce-one that's deep red and another that's creamy pink. Chill both sauces. 3. In a bowl, stir together the vanilla yogurt and the remaining raspberries (another good job for kids). Pour the mixture into the paper cups until they are about half full. Set the cups in an 8- x 8-inch pan (for ease in transferring them in and out of the freezer). Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture. Freeze until set (about 2 hours). 4. Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt. Freeze again until solid (about 2 hours). Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid. To serve, peel the cups away from the creamsicles. Makes 8 creamsicles.&