Cucumber and Tomato Salad

Cucumber slices halved

Cherry Heirloom Tomatoes halved

Salt and Pepper to taste

1 Tsp Rice Wine Vinegar 

1/2 Tsp Parsley 

1/4 Tsp Basil

1/2 Tsp Olive Oil

Grated Parmesan to taste

Toss in a bowl and serve 

Arugula Caprese Salad

Arugula lettuce

Mini Heirloom Tomatoes sliced in half

Mini Mozzarella Fresh Cheese Sliced in half

Salt

Pepper

Olive Oil 1/2 Tbsp

Fresh Basil Chopped 1/2 Tbsp

In a salad bowl gently toss  all ingredients together. Enjoy

Bruschetta Portobellos

Portobello Mushrooms Stem removed
3 Diced Roma Tomatoes
1Tbsp Olive Oil
1/2 Tbsp Balsamic Vinegar
Salt and Pepper to taste
Basil 1/2 tsp or to taste
1 Garlic Clove crushed
1/2 Cup Parmesan Cheese ( save some for topping)




Preheat oven to 425. In a baking dish place Portobellos. In a bowl mix Garlic, Olive Oil, Balsamic Vinegar, Roma Tomatoes, Basil,  Parmesan, Salt, and Pepper.Gently mix together. Then fill Portobellos with  mixture and top with left over Parmesan Cheese. Bake in oven for 30 minutes or until done. Enjoy!

Grilled Rack of Lamb

1 Rack of Lamb
1 Sprig of Rosemary leaves
1clove of Garlic crushed
Salt and Pepper to taste




Heat your outdoor grill to medium heat.  Take your rack of Lamb and rub the Garlic, Salt, and Pepper all over front and back. Take Rosemary leaves and sprinkle them onto the front and back of the Lamb. Place Lamb on grill. Grill rack of Lamb until meat thermometer says medium rare or what temperature you prefer. Enjoy!!!!

Potatoes and Bacon

Large Russets
6 slices of Bacon uncooked sliced
Gouda Cheese Sliced
Pepper
Sour Cream


Preheat oven to to 425.  Take Russet Potatoes and slice openings in the top of each Potato to put Bacon inside of each opening.  Place into a baking dish and bake for 45 minutes.  Then take the dish out and add Gouda to openings of the Russet Potatoes. Be careful they will be hot. Dash Pepper over top and cook for 15 more minutes in the oven. Serve with Sour Cream on top.

Corn, Mushroom, Bacon, and Spinach Goodness

2 cups Fresh Corn off the Cobb uncooked (not canned)

2 handfuls of fresh Spinach

3 large Mushrooms sliced
1Tbsp chopped Bacon

1 clove minced Garlic

Salt and Pepper to taste

1 Tbsp Olive Oil

In a pan the stove top place Olive Oil, Corn, Mushrooms, Spinach, Bacon, Garlic, Salt and Pepper . Sauté all ingredients on medium heat until cooked. Do not over cook. Yum!

Spinach and Mushroom Tilapia

2 Tilapia Fillets
1Tbsp Olive Oil
1tsp Parsley
1 Clove of Garlic minced
1 cup Cremini Mushrooms sliced
1 cup of fresh Spinach
1/4 cup Leeks chopped
1Tbsp White Wine
1/4 tsp Old Bay Seasoning
Salt and Pepper to taste


On the stove top place Olive Oil in to pan with Tilapia, Leeks, Cremini Mushrooms, Old Bay, Salt, Pepper, Garlic,  Parsley, Spinach, and White Wine. Simmer on medium to low heat until fish and all ingredients are cooked. Do not over cook. Enjoy over Quinoa or Rice.