Nectarine Salsa

A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.

Ingredients

• 2 nectarines, pitted and chopped
• 1/4 medium red onion, finely chopped
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste

Directions

1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

Cucumber Salad With Thai Sweet Chili Vinaigrette

Cool, spicy, and sweet.

• 2 tablespoons rice vinegar
• 2 tablespoons Thai sweet chili sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white sugar
• 1/4 teaspoon granulated garlic
• 1 pinch salt to taste
• 1 cucumber, thinly sliced
• 1 green onion, thinly sliced

Directions

1. Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.

2. Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.

Classic Goulash

Ingredients

• 2 pounds lean ground beef
• 2 large yellow onions, chopped
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 ounce) cans tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 3 tablespoons soy sauce
• 2 tablespoons dried Italian herb seasoning
• 3 bay leaves
• 1 tablespoon seasoned salt, or to taste
• 2 cups uncooked elbow macaroni

Directions

1. Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
2. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
3. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Lime Chicken Soft Tacos

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup salsa

Directions

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Cauliflower and Edamame Salad

Ingredients

• 1 head cauliflower, cut into bite-size pieces
• 1/2 (12 ounce) package frozen shelled edamame (green soybeans)
• 4 hard-cooked eggs, chopped
• 3 ribs celery, chopped, or to taste
• 1 large bell pepper, chopped, or to taste
• 1 (5.3 ounce) container plain Greek yogurt
• 1 bunch radishes, sliced, or to taste
• 4 green onions, chopped, or to taste
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard (such as Grey Poupon(R))
• 2 kosher dill pickles, chopped
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 sprig fresh dill, chopped
• salt and ground black pepper to taste

Directions

1. Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
2. Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 3 tablespoons dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1 large tomato, chopped
• 1 (4.25 ounce) can sliced black olives
• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.