Ingredients:

2 ears corn, husked, cleaned, and broken crosswise in half

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1½" pieces

1 medium bell pepper, cut into 8 pieces

1 medium onion, cut into wedges, separated

2 jalapeño chilis, cut in half, seeded

2 T. olive or vegetable oil

6 small tomatoes, cut lengthwise in half, seeded

2 t. grated lime peel

2 T. chopped fresh cilantro

1 t. salt

Tortilla chips for serving

Method:

Heat coals or gas grill for direct heat. In large bowl, toss corn, zucchini, bell pepper, onion and chiles with oil. Place in grill basket.

Cover and grill vegetables over medium heat 25 to 30 minutes, shaking basket or stirring occasionally, until vegetables are tender. Add tomatoes to basket; cover and grill 1 to 2 minutes longer or until tomatoes are hot. Remove basket from grill; cool vegetables 15 minutes.

Cut corn off cobs (about 1 cup kernels); chop all remaining vegetables into small pieces. In large bowl, mix vegetables, lime peel, cilantro and salt. Serve immediately, or cover and refrigerate up to 24 hours. Serve with tortilla chips. Store covered in refrigerator.

Servings: 24

Recipe source: bettycrocker.com

Ingredients:

2 T. salted butter

1 LB carrots, cut diagonally into ½" slices

Freshly ground salt and pepper

3 cloves garlic, thinly sliced

1 T. honey or maple syrup

Cilantro-Yogurt Dressing:

½ c. chopped fresh cilantro

¼ c. plain Greek yogurt

½ T. olive oil or avocado oil

1 T. lime juice

1 t. sugar

1 clove garlic

1 small jalapeno (discard seeds for less spicy)

¼ t. salt, plus more to taste

Freshly ground black pepper

To garnish: (Optional): Fresh torn basil, cilantro and mint

Chopped honey roasted peanuts or cashews (about 2-3 T.)

Red chili flakes

Cooked quinoa, for serving (optional)

Method:

Combine dressing ingredients in a blender or food processor and process until well combined. Consistency should be as for drizzling. If necessary add a teaspoon or two of water to thin the dressing. Chill while preparing the carrots. 

Add butter to a large skillet and place over medium heat. When melted, add carrots and salt; stir well to coat carrots.

Cover skillet and cook for 10-15 minutes, stirring occasionally to prevent carrots from burning. After 10-15 minutes, remove cover, add garlic and cook uncovered, stirring occasionally for 10 more minutes or until carrots are fork tender.

Add maple syrup/honey and cook for a few more minutes. Transfer carrots to a platter or large shallow bowl and drizzle with dressing, to taste. Top with choice of garnishes. Serve warm or at room temperature.

Variation: place carrots on a bed of cooked quinoa before drizzling with dressing.

Servings: 6

Recipe adapted from: ambitiouskitchen.com

Ingredients:

½ LB spaghetti

1 medium tomato, chopped

1 medium cucumber, peeled and chopped

1 small sweet onion, chopped

½ green pepper, chopped

5-6 baby carrots, chopped

1+ cup Italian dressing

1½-2½ T. dried salad seasoning (such as McCormick’s Salad Supreme)

Method:

Cook spaghetti according to package directions, drain and cool slightly. (You can rinse with cool water to speed this up.)

Meanwhile, chop your veggies. Combine cooled spaghetti and veggies in a large bowl. Add Italian dressing, starting with ¾ cup and increasing until everything is moist. Sprinkle on salad seasoning, starting with 1½ tablespoons and adding more to your liking. Combine well.

Cover and refrigerate for at least 45 minutes to let flavors blend.

Servings: 6

Recipe adapted from: familyfoodonthetable.com

Ingredients:

Dressing

2 T. extra-virgin olive oil

3 T. lime juice

½ garlic clove, minced

¼ t. sea salt

For the salad

5 c. cubed watermelon

1 heaping cup diced cucumber

¼ c. thinly sliced red onions

⅓ c. crumbled feta cheese

1 avocado, cubed

⅓ c. torn mint or basil leaves

½ jalapeño or serrano pepper, thinly sliced (optional)

Sea salt

Method:

In a small bowl, whisk together olive oil, lime juice, garlic, and salt.

Arrange watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

Servings: 4

Recipe adapted from: loveandlemons.com

Ingredients:

1 T. extra-virgin olive oil

1 T. plus 1 teaspoon fresh lemon juice

1 T. each finely chopped fresh parsley and basil

1 T. capers, drained and chopped

4 oz green beans

1 Basic Poached Chicken, breast half, cooled and torn

1 small cucumber, peeled, halved lengthwise, seeded, and sliced

2 t. chopped toasted almonds

Method:

In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers.

Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

Servings: 4

Recipe adapted from: marthastewart.com

Bay View: 3835 S. Logan Ave.

East Troy: Zinniker Farm, N7399 Bowers Rd.

Fontana: 4724 Border Dr.

Genesee: S46 W28754 Perren Dale Rd.

Lake Geneva: W1888 N Bloomfield Rd.

Mukwonago: 433 Fritz Way 

Oconomowoc: 826 N. Griffith Rd.

Shorewood: 4213 N. Ardmore Ave.

Whitewater: 185 N. Franklin  (5:00-7:00 p.m.)

TCG: N5105 Pinnow Road, Delavan, WI