Bacon-wrapped Cherry Peppers

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Pear Cosmopolitan Cocktail

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Pear and Pancetta Crisps

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Bellini Martini

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Zucchini and Potato Latkes

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Martinis & Munchies – Festive Food and Drink for the Holiday Season

Food Stylist: Aly Wagonseller
Art Director: Kristi Stephenson
Photographer: Dave Smith

‘Tis the season for entertaining, and whether you’re planning a small family gathering or a spirited bash for a bunch, festive appetizers and drinks are sure to be the hit of the evening. Still, while we all wish to treat our guests to extraordinary delights that knock their Santa stockings off, busy schedules can leave even the most organized party planner feeling stressed when the clock strikes party time.

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Maintain your holiday “cool” by choosing a casual atmosphere that welcomes roaming conversation and doesn’t tie your guests to a dinner table.  Food choices should shun the fork and be easily eaten in a single bite or two, allowing partygoers to effortlessly navigate the room while holding a small plate and martini glass.  Choose a drink option that can be made up in large quantities and served in a crystal punch bowl or fancy water dispenser with spigot to encourage self service.  Keep your libation cold but not watered down by making ice cubes with a complimentary juice or champagne, stocking extra portions of both the punch and cubes in easy to pour Tupperware containers that fit in the freezer.  Finally, create a condiment area with limes and sugar for glass rimming, as well as colorful fruit skewers for garnishing. It’s a simple detail that adds panache with little effort.

We’ve put together some delicious party munchies and martinis that will impress the guest without stressing the hostess.  They’re easy to prepare ahead of time, elegant on the plate and most importantly will allow you to enjoy this special time of year with family and friends. Happy Holidays!

Print and Save the Recipes Below! 

Zucchini and Potato Latkes
Bellini Martini

Pear and Pancetta Crisps
Pear Cosmopolitan Cocktail

Bacon-wrapped Cherry Peppers
Cranberry Tequila Martini

Maple Glazed Nut Mix
Gingerbread Martini

The New Kind of Comfort Food: Classics That Won’t Tip the Scales

Food Stylist: Aly Wagonseller
Art Director: Kristi Stephenson
Photographer: Dave Smith

Most everyone craves good old-fashioned comfort food from time to time. Especially once the outdoor temperatures start to dip, creamy dishes that are hearty, simple and full of flavor have you wanting more …yet bring your fork to a screeching halt when you consider the exorbitant calorie and fat counts in every tiny bite.  Wouldn’t it be nice to be able to indulge in the flavors of classic comfort food without all the guilt?  Surprisingly, it can be done (and without compromising flavor and satisfaction).

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The key to making a successful change in the dietary value of luscious dishes like chicken fried steak and gravy or mac-n-cheese is to avoid going overboard and trying to cut too many calories and fat grams all at once.  Flavor is derived from fat. If you leave every drop of it out, you may just wind up with a lackluster creation that’s a major disappointment to the taste buds.  Think about balancing ingredients with the goal of obtaining optimal health and cutting back, not total elimination. If you’re using full fat cheese in your macaroni recipe, nix the cream and choose skim or 2% milk instead. Forego the chintzy spritz of cooking spray and instead swirl a dose of canola or olive oil into your pan for sautéing.  These are healthy fats and are necessary to achieve the crispy crust and depth of flavor in most gravies and sauces.  Choose ingredients that don’t deviate much in flavor and texture from their gut busting counterparts.  Low and no fat sour creams and cream cheese taste virtually identical to the original, with nearly identical consistency, an important consideration for a velvety outcome.  Remember – comfort food isn’t something most of us eat at every meal, so making a 450-500 calorie version of a dish that normally weighs in at 1200 calories or more, still does your waistline a huge favor while satisfying your craving for a delicious dish.

We’ve got skinnier versions of the most popular comfort foods on the dinner table.  They’re all surprisingly delish, yet lower in calories and fat – allowing you to eat to your stomach’s content…without tipping the scales. 

Print and Save the Recipes Below!

Skinny Chicken-Fried Steak

Turkey Shepherd’s Pie

Tuna Noodle Casserole 

Peanut Butter Banana Pudding

Upsetting the Apple Cart – Dibs on Dinner Instead of Dessert

By Aly Wagonseller

It’s certainly no mystery that apples make for some mighty good eatin’. Almost everyone will agree this crispy, crunchy fruit is not only a satisfying snack, but it’s also the basis for many delicious dessert options from pan dowdy to All American apple pie. But apples can be used for so much more than merely satisfying a healthy sweet tooth. It’s time to ring the long overdue dinner bell for a fruit that’s ready to reside on the savory side of the supper plate.

There are more than 2,500 varieties of apples grown in the United States, with about 100 varieties commercially produced for local grocery stores across the nation. Because apples will keep for up to eight months in refrigerated conditions, many varieties are available year round. If you prefer a fresher version right off the tree, Gilcrease Orchards, located at 7800 N. Tenaya, offers five varieties including a deep red Arkansas Black that may not be a staple at the corner Vons. Still, with so many varieties to choose from, picking the proper fruit to use for hot preparation is an important detail to consider. You want fruit that’s firm and flavorful and can stand up to savory flavors and hearty meats.  Apples that can take the heat in the kitchen include:

Granny Smith: An apple that’s sharp and tart, the cooling flavors of this firm apple complement recipes with spicy notes; the flesh holds up well, keeping its shape during the cooking process.

Braeburn: Mildly tart in flavor, this variety possesses a  spicy sweetness and crispness that’s great for salads as well as sautéing.

Fuji: Exceptionally crisp, very sweet, and firm, producing a satisfying crunch when you bite into them. Also great for salads, they pair nicely with stronger cheeses including goat and feta varieties.

Gala Apple: Firm and crisp, sweet and juicy, the Gala apple is great with pork since it’s a juicier apple that can keep the meat moist.

We’ve provided a selection of tasty recipes using America’s favorite fruit. Whether you spice them up with jalapeños in a Mexican inspired salsa or use them to brighten a decadent blue cheese pasta dish, there’s one thing for certain… Apples are moving on up the food chain.

Pork Chops with Roasted Apples and Onions 

Serves 4

• 2 1/2 tsp. canola oil, divided
• 1 1/2 cups frozen pearl onions, thawed
• 2 cups Gala apples wedges
• 1 Tbsp. butter, divided
• 2 tsp. fresh thyme leaves
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 tsp. all-purpose flour
• 1 tsp. cider vinegar

Preheat oven to 400°. Heat a large ovenproof skillet over medium-high heat. Add 1 tsp. oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 tsp.  butter, thyme, 1/4 tsp. each of salt and pepper. Set aside.

Meanwhile, heat another  large skillet over medium-high heat. Sprinkle pork with remaining salt and pepper. Add remaining 1 1/2 tsp. oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp. butter. Serve sauce with pork and apple mixture.

From Cooking Light Magazine.

Apple, Goat Cheese and Pecan Pizza           

Serves 6

• 1 (1-pound) six-grain pizza crust or premade crust
• Cooking spray
• 3 cups thinly sliced Fuji apples
• 1 oz. prosciutto, sliced
• 4 oz. crumbled goat or feta cheese
• 2 tsp. chopped fresh thyme
• 1 Tbsp. extra-virgin olive oil
• 2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 1/2 tsp. honey
• 2 cups baby arugula
• 3 Tbsp. chopped pecans, toasted

Preheat oven to 450°. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; add prosciutto and top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.

Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Serve.

Apple and Sausage Rigatoni     

Serves 4

• 6 oz. packaged dried rigatoni (about 2 cups)
• 8 oz. cooked smoked pork or chicken sausage, halved lengthwise and cut into 1-inch pieces
• 1 1/2 pounds Red Macintosh or Braeburn apples, cored and cut into 1/2-inch-thick slices
• 1/2 cup whipping cream
• 1/2 cup, 2 oz. crumbled Gorgonzola cheese
• Fresh herbs, chopped

In a 4-quart Dutch oven, cook pasta according to package directions. Drain; set aside. In the same Dutch oven, cook sausage until lightly browned. Add apples; cook about 5 minutes or until apples are lightly golden, stirring occasionally. Stir in cooked pasta, whipping cream, and cheese. Heat through. If desired, garnish with fresh herbs.

Shrimp Tacos with Green Apple Salsa

Serves 4

•  1 1/2 Tbsp. olive oil, divided
• 4 tsp. fresh lime juice, divided
• 1/4 tsp. ground cumin
• 1/4 tsp. hot smoked paprika
• 1/4 tsp.  ground red pepper
• 1 pound medium shrimp, peeled and deveined
• 1/3 cup sliced green onions
• 1/4 tsp. salt, divided
• 1/2 tsp. grated lime rind
• 1 Granny Smith apple, thinly sliced
• 1 seeded jalapeño pepper, minced
• 8 (6-inch) corn tortillas
• 1 oz. crumbled queso fresco, if desired

Combine 1 Tbsp. olive oil, 2 tsp. lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag and seal. Let stand 15 minutes. Meanwhile, make salsa by combining  remaining  1 1/2 tsp. oil, 2 tsp. juice, onions, 1/8 tsp. salt, rind, apple, and jalapeño. Set aside.

Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Sprinkle shrimp with 1/8 tsp. salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

From Cooking Light Magazine.

Grillin’ and Chillin’ – Easy Recipes for the Barbeque

By Aly Wagonseller

It’s the time of year we all wait for. Those fabulous Las Vegas summer evenings spent relaxing in the pool, lounging on the chaise, and enjoying an outdoor meal on the patio. The kids are out of school, and even though mom and dad may still have to punch the clock in the morning, the chill attitude of summer beckons all to take a break, enjoy the moment and spend each and every evening as if you’re on vacation.

Heating up the grill is, of course, a given; the smoky aroma of burgers and hot dogs are as much a part of setting the mood as the raft that’s afloat in the pool. Still, one can’t subsist on burgers alone. Finding new meal ideas that remain a cinch to prepare during the week is key. Look for do-ahead recipes that permit easy prep work like mixing marinades and precooking vegetables and meats ahead of time, allowing everyone to enjoy the moment with minimal attention to cooking when fun time begins. Want the tender goodness of barbecued ribs, but don’t want to watch the grill like a hawk for upwards of five hours? Marinate and bake in foil up to one day ahead, reheating and finishing with tasty barbecue sauce on the grill for 5-10 minutes at supper time. Looking to add healthy vegetables to your summer diet? Cut cooking time by parboiling or slightly microwaving thicker veggies like potatoes and bell peppers, then placing them in a baggie with minimal amounts of oil and your choice of herbs to coat. Simply remove from the fridge and slap on the grill or a skewer with your favorite meats for a savory yet super simple kabob. And don’t forget dessert. Grilling any kind of fruit is not only easy but incredibly delish; the caramelized sweetness of fresh peaches, pineapple, and even strawberries pairs amazingly well with a scoop of vanilla ice cream or a dollop of Greek yogurt.

We’ve got some super simple recipes that are perfect for summer dining by the pool. Succulent ribs, rum spiked pineapple with creamy and sweet Thai sticky rice, healthy chicken kabobs and a sweet potato slaw that will perfectly complement the meat of your choosing. The beauty of it all is that most prepping can be done ahead of time, giving everyone (including mom) the chance to grill then chill the night away.

Grilled Pineapple with Toasted Coconut Thai Sticky Rice

Serves 6

•  1/4 cup packed light brown sugar
• 1/4 cup dark spiced rum (such as Captain Morgan)
• 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges
• 1 tablespoon butter
• 2 tablespoons sweetened coconut, toasted
• 1/2 cup sweet or sticky rice, uncooked
• 1-14 oz can coconut milk
• 1/2 cup sugar
• Toasted coconut
• Toasted macadamia nuts
• Caramel sauce (optional)

For sticky rice – cook rice according to package directions, but substitute coconut milk for half of the water and add half the sugar. Cook until fairly dry and no visible liquid remains. In a medium saucepan, boil remaining coconut milk with the second half of the sugar, reducing to a thick, syrupy consistency. Add rice and cover with plastic wrap. Let sit undisturbed at room temperature for ½ hour.

For pineapple – combine brown sugar and rum in a microwave-safe bowl. Microwave at high for 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges. Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Serve with rice, sprinkled with coconut and nuts, and garnished with caramel sauce if desired.

Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

Serves 6

• 3 medium sweet potatoes (2 pounds)
• 5 Tbsp. olive oil, divided
• 3/4 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 1/4 cup fresh lime juice
• 2 Tbsp. warm water
• 2 tsp. honey
• Dash of hot sauce (optional)
• 1 jalapeño pepper, seeded and minced
• 3 cups shredded Napa cabbage
• 1 cup sliced red onion
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Peel potatoes and cut lengthwise into ½ inch thick slices. Combine potatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. black pepper; toss. Grill over unheated side, lid closed for approximately 15-20 minutes, or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.

Combine 1/4 cup oil, 1/2 tsp. salt, 1/4 tsp. black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss and serve.

Recipe from Cooking Light.

Bourbon-Glazed Baby Back Ribs

Serves 6

• 5 Tbsp. honey
• 1/4 cup bourbon
• 1 1/2 Tbsp. hoisin sauce
• 1 Tbsp. Dijon mustard
• 1 Tbsp. plum sauce
• 1 1/2 tsp. mild-flavored (light) molasses
• 1 1/2 tsp. soy sauce
• 1 1/2 tsp. Worcestershire sauce
• 3/4 tsp. hot chili paste
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 2- 2 1/4 to 2 1/2 pound racks baby back pork ribs
• 1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl. Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet. Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender, about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from foil over and cool.

Heat barbecue to medium heat. Cut each rib rack in half. Grill until browned, brushing frequently with glaze and turning often, about 10 minutes. Cut racks between bones into ribs.

Recipe from Epicurious.

Asian Chicken Kabobs with Grilled Bok Choy

Serves 6

• 3 large garlic cloves
• 1/2 cup reduced-sodium soy sauce
• 1/3 cup dry Sherry
• 1/4 cup packed brown sugar
• 1 Tbsp. finely grated peeled ginger
• 2 tsp. Asian sesame oil
• 1 1/2 pounds skinless boneless chicken thighs, cut into 2-inch pieces
• 1 pound baby bok choy (5 to 6 heads)
• 1/2 pound large cremini mushrooms, stems trimmed flush with caps
• 1 can baby corn, drained and thoroughly dried
• 1/2 cup vegetable oil
• 14 (12-inch) wooden skewers, soaked in water 30 minutes.

Mince and mash garlic to a paste with a pinch of salt. Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil. Cool to room temperature. Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Oil lightly. Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp. salt for 5 qt. water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.

Toss mushrooms and baby corn with vegetable oil. Thread mushrooms, corn and chicken (discard marinade) onto remaining skewers. Grill, covered if using gas grill, 6 minutes. Turn and baste with remaining marinade, turning and basting occasionally for 6 to 8 minutes or until chicken is just cooked through. Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total. Serve with kabobs.

Eating Healthy – The Mediterranean Way

By Aly Wagonseller

There’s been plenty of buzz about the Mediterranean Diet lately. Based on the food choices of people from the 1960s living on the Greek island of Crete, the rest of Greece and Southern Italy, the plan has been touted by US World News as one of the three best diets for losing weight and maintaining a healthy heart and lifestyle.

It’s not really a diet per se, but more a lifestyle change that deviates from eating fatty meats, processed sugars and other terrible things the typical American might pile on his plate. The Mediterranean way encompasses plenty of oily fishes like sardines, mackerel and salmon; plant based fruits and vegetables including kale, spinach, avocados and tomatoes; and a healthy dose of nuts and olive oil for optimum fat intake. Pasta, grains, beans and breads are in, with red meat limited to one or two T-bones a month at best. One to two glasses of red wine a night is also A-okay; while not a necessity, it helps make this method of dining both enjoyable and flexible in terms of entertaining and eating out.

The “diet” is beneficial for the diverse health needs of both men and women. Scientifically proven to be good for the heart due to lower saturated fat intake and higher fiber content, the eating plan is rich in potassium and iron, a combination that supports muscle development, lower blood pressure and keeps anemia at bay. A recent study observing more than 1.5 million adults who ate a Mediterranean style diet also reported reduced rates of cancer and cancer mortality, as well as a reduction in the number of cases of Parkinson’s and Alzheimer’s diseases. Good news for a diet that allows for some tasty options!

Get on your way to a living a healthy lifestyle with menu mainstays that include a tasty spinach and olive Greek Lasagna, Lemon Thyme Salmon and Asparagus that’s pretty enough to serve to company, or a delicious grilled veggie Fattoush salad. Finish your meal with baked peaches with citrusy cardamom and honey ricotta filling for a yummy way to fight off disease and excess baggage the Mediterranean way!

Greek Vegetarian Lasagna

Serves 8-10

• 1 lb. whole wheat lasagna noodles
• 2 Tbsp. extra virgin olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 – 10 oz. packages frozen chopped spinach, thawed, excess liquid squeezed out
• 2 medium zucchini, sliced
• 1 tomato, chopped
• 1 tsp. ground oregano
• 1 – 16 oz. jar marinara sauce
• 1/2 cup kalamata olives, sliced
• 1 cup part-skim ricotta cheese
• 2/3 cup crumbled feta cheese
• 1 egg, beaten
• Freshly ground black pepper

Preheat oven to 350 degrees. Cook lasagna noodles until still a little chewy in the middle (more firm than al dente). Set aside to drain. Meanwhile, in a large skillet, heat olive oil over medium heat and add onion. Sauté three minutes. Add garlic and oregano, sautéing for two minutes more. Add the zucchini and sauté until beginning to soften, another two minutes. Add the spinach, chopped tomato and all but ½ cup of the bottled marinara sauce, reserving the plain tomato sauce for the topping. Cook one minute. Turn off heat, cover, and set aside.

In a medium bowl, mix the egg, ricotta, and feta cheese and a generous amount of black pepper. In a 13 x 9 inch baking pan, spoon a little of the spinach/sauce mixture into the bottom of the pan. Place a layer of the cooked lasagna noodles across this sauce. Ladle a generous helping of the spinach/sauce over this and spread 1/2 of the feta-ricotta mixture over the sauce. Sprinkle 1/4 cup of the kalamata olives over this. Repeat layering, finishing with ½ cup reserved marinara sauce and cheese. Sprinkle with oregano and pepper if desired.

Cover pan with aluminum foil and bake at 350 degrees for 20 minutes. Remove foil and cook uncovered for another 15 – 20 minutes until lasagna is bubbling and cheese is browned on top. Allow lasagna to rest for 20 minutes or so before serving.

Lemon Thyme Salmon with Shaved Asparagus Salad

Serves 4

• 2 1/2 Tbsp. extra virgin olive oil, divided
• 4 – 6 to 8 oz. boneless salmon fillets, skin on
• 1 Tbsp. chopped fresh thyme
• Juice and zest of 1 lemon
• ¼ cup finely chopped walnuts, toasted
• 1 pound fresh asparagu
• Sea salt and freshly ground pepper to taste
• 1 Tbsp. grated Parmesan
• 4 lemon wedges

Preheat oven to 275 degrees. Line a rimmed baking sheet with aluminum foil. Brush with ½ Tbsp. oil. Place salmon fillets, skin side down, on prepared baking sheet. Mix 1 Tbsp. olive oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon fillets. Season with salt and pepper. Let stand 10 minutes to allow flavors to meld. Bake salmon until just opaque in center, 15 – 18 minutes.

Meanwhile, wash and snap the asparagus spears at their base. Upend a small bowl, place a spear on the flat bottom, and using a vegetable peeler, gently shave into long thin slices. Mix the lemon juice with remaining 1 Tbsp. olive oil and season with salt and pepper. Just prior to serving, toss the dressing with the walnuts and asparagus. Sprinkle with Parmesan and serve with salmon and lemon wedges.

Grilled Zucchini and Bell Pepper Fattoush

Serves 4- 6

• 3 medium orange or red bell peppers, stemmed, seeded, quartered
• 4 to 5 slender zucchini, cut lengthwise in half
• 2 – 6-inch pita breads, each cut horizontally in half
• 1/2 cup olive oil, plus more for grilling
• 1 – 8 oz. peeled cucumber, seeded and cut into 1/2-inch cubes
• 12 cherry tomatoes, halved
• 3 green onions, thinly sliced
• 1 cup (scant) pitted kalamata olives, halved
• 1/2 cup fresh mint leaves
• 1/3 cup chopped fresh cilantro
• 1/4 cup fresh lemon juice
• 1 tsp. ground cumin
• 4 oz. feta cheese, cut into 1/2-inch cubes (optional)
• Ground sumac (optional)

Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill over medium heat until slightly charred and vegetables are just tender. Cool. Tear bread into 1-inch pieces.

Cut bell peppers and zucchini into 1/2-inch pieces. Place in large bowl. Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine. Add bread pieces. Whisk 1/2 cup oil, lemon juice, and cumin in small bowl to blend. Season to taste with salt and pepper. Add dressing to salad; toss to coat. Add feta and gently mix into salad. Sprinkle with sumac if desired.

Baked Honey Almond Peaches

Serves 4-8

• 4 peaches, pitted and halved
• 2 Tbsp. honey
• 1/2 cup ricotta cheese
• 1/4 tsp. cardamom
• 1/4 cup almonds
• Mint for garnish (optional)

Preheat oven to 400 degrees. With a small spoon, scoop out a portion of the peach center to create a small indentation. Arrange peach halves face up on parchment lined baking sheet. In a small bowl, combine ricotta, honey and cardamom. Spoon the honey/ricotta mixture into center of prepared peaches, dividing equally. Bake for approximately 15 minutes or until peaches are soft. Remove from oven.

Meanwhile, grind almonds in a food processor until coarsely ground. Gently toast in a skillet over medium heat until golden. Sprinkle almonds over baked peaches, serving with chopped mint if desired.