Ingredients

• 4 ears white corn, cooked and cut off cob
• 1 (46 ounce) can tomato juice
• 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
• 3-4 ripe avocados, cubed
• 2 limes, squeezed
• 3 minced cloves garlic
• 1 1/2 teaspoons cumin
• 1/2 teaspoon red (cayenne) pepper
• 1/2 bunch cilantro, chopped

Instructions

1. Mix all ingredients and chill.
2. Can add more juice if needed for desired consistency.

Notes

Serve with lime slice or sprinkle with fresh chopped cilantro

By KathyMillerTime

Ingredients

• 8 cups seeded chopped watermelon
• 1 cup feta cheese or substitute with white stilton cheese with mango and ginger
• 1/2 small Vidalia onion, quartered and thinly sliced
• 1/2 cup pine nuts, toasted
• 1/2 cup packed arugula
• 1/3 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Dressing

• 1/4 cup olive oil
• 2 T. fresh lemon juice or lime juice
• freshly ground pepper

Instructions

1. Combine first seven ingredients in bowl.
2. Whisk together dressing and pour over salad just before serving.

Notes

Most recipes call for feta cheese. When available I love the White Stilton with Mango & Candied Ginger Cheese.

By KathyMillerTime

Ingredients

• Gourmet mixture of cherry and grape tomatoes
• Fresh basil leaves, chiffonade
• Olive oil
• Balsamic glaze
• Freshly ground pepper

Instructions

1. Combine tomatoes in a serving dish.
2. Chiffonade basil leaves. (stack the leaves, roll up and cut with a knife or scissors.)
3. Drizzle with olive oil, balsamic glaze.
4. Top with freshly ground pepper.

By KathyMillerTime

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 3/4 cup cold butter
• 2 egg yolks
• 1/2 teaspoon vanilla extract

Filling

• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1/4 cup half-and-half cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 egg yolk
• 1 cup crushed strawberries
• 1 cup crushed blueberries
• Blueberries, raspberries and strawberries for top
• Fresh mint and basil

Instructions

1. In a large bowl, combine the flour, sugar and lemon peel.
2. Cut in butter until crumbly.
3. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
4. Press onto the bottom and 3 inches up the sides of a greased 9-inch springform pan. Place pan on a baking sheet.
5. Bake at 400 degrees for 5-8 minutes or until lightly browned. \
6. Cool on a wire rack.

For Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Beat in the cream, flour, lemon peel, salt and vanilla.
3. Add eggs and yolk; beat on low speed until just combined.
4. Divide batter in half. Fold crushed strawberries and blueberries into half of the batter.
5. Pour into crust.
6. Top with remaining batter. Return pan to baking sheet.
7. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set.
8. Cool on a wire rack for 10 minutes.
9. Carefully run a knife around edge of pan to loosen; cool 1 hour longer
10. Refrigerate overnight.
11. Remove sides of pan.
12. Garnish with blueberries, raspberries and strawberries.

By Frances Stone via KathyMillerTime