Viva Panzanella Salad

3/4 pound sourdough bread, cubed (about 8 cups)
2 tablespoons olive oil
2-1/2 pounds tomatoes (about 8 medium), chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
1/3 cup thinly sliced red onion
1/4 cup Greek olives, quartered
3 tablespoons capers, drained

DRESSING:
1/4 cup balsamic vinegar
3 tablespoons minced fresh parsley
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons white wine vinegar
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 garlic clove, minced

Directions
In a large bowl, toss bread with oil and transfer to a baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.
In a large bowl, combine the tomatoes, beans, artichokes, peppers, basil, onion, olives, capers and bread.
In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Serve immediately. Yield: 6 servings.

Patriotic Trifle

1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Strawberry Trifle

1-1/2 cups grape juice
1/2 cup sugar, divided
1 quart fresh strawberries, sliced
1 teaspoon vanilla extract
2 loaves (10-3/4 ounces each) frozen pound cake, thawed
2 cups heavy whipping cream
Additional fresh strawberries

Directions
In a large saucepan, combine grape juice and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla.
Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside.
In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form.
In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries. Yield: 15 servings.

Summer Veggie Salad

1 cup fresh cauliflowerets
1 cup fresh sliced carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 T. olive oil
1 teaspoon dill weed
1/2 teaspoon salt (optional)
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions
In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 6 servings.

Melon Feta Salad

Melon and Feta Salad


8 cups melon
(honeydew, cantaloupe,and/or watermelon scooped or cut into bite sized pieces)
1/4 cup red onion (sliced, optional)
1/3 c. crumbled feta
1 tablespoon mint (thinly sliced)
salt and pepper to taste (optional)



Toss ingredients together.

Blueberry Pound Cake

2 cups sugar
1/3 cup butter, softened
1/2 cup (4 ounces) 1/3-less fat cream cheese, softened
3 large eggs
1 large egg white
2 teaspoons vanilla
3 cups flour, divided
2 cups blueberries (if using frozen berries do not thaw)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon yogurt (or vanilla)
1/2 cup powdered sugar
4 teaspoons lemon juice (or milk if using vanilla)

Directions:
Preheat oven to 350 degrees. Spray a 10-inch tube pan with cooking spray. Set aside.

Combine sugar, butter, and cream cheese in the bowl of a stand mixer. Beat on medium speed until well-blended (about 5 minutes). Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.

Lightly spoon flour into dry measuring cups, and level with a knife. Place the flour in a small bowl. Remove two tablespoons of flour and toss in a small bowl with blueberries. Combine the baking powder, baking soda, and salt with the remaining flour.

Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour. Fold in the blueberries gently.

Pour the batter into the prepared tube pan. Tap the pan on the counter once or twice to remove any air bubbles. Bake at 350 degrees for 1 hour and 15 minutes (or until a wooden toothpick inserted into the center comes out clean).

Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool an additional 15 minutes.

Combine the powdered sugar and lemon juice or milk in a small bowl; drizzle over the slightly still warm cake.

Recipe and picture from www.Dinah's-dishes.com

Tomato "Bruschetta" with Tuna and Cannellini Salad

5 tablespoons extra-virgin olive oil
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
3/4 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped chives
1/4 cup flat-leaf parsley leaves, plus more for garnish
1 can (15 oz.) cannellini beans, drained and rinsed
2 cans (5 oz. each) tuna, water packed,drained and broken into chunks
3 green onions, thinly sliced
4 to 8 thick slices large heirloom tomatoes

Preparation
1. In a medium bowl, whisk together oil, lemon zest and juice, salt, pepper, and chives. Add parsley leaves, beans, tuna, and onions and stir gently just until coated.
2. Arrange tomato slices on 4 plates and spoon tuna mixture on top, dividing evenly. Top each salad with a few parsley leaves if you like.