PEANUT BUTTER PINEAPPLE BURRITOS

INGREDIENTS

• 1/2 cup peanut butter 
• 2 cups Tropical Pineapple, diced
• 2 medium Bananas, chopped 
• 1 cup chopped Kiwi (about 2 large) 
• 1 cup chopped Strawberries 
• 1/2 cup flaked coconut 
• 12 (8 inch) whole wheat flour tortillas

DIRECTIONS

• SPREAD 2 teaspoons peanut butter on each tortilla.
• TOP each tortilla with 2 tablespoons each pineapple, bananas, kiwi and strawberries. Sprinkle with coconut. Roll up tortillas.

SPICY GREEN GAZPACHO

Total Time (mins) = 20, Difficulty = 2, Servings = 6, Ingredients = 13

INGREDIENTS

• 1 English cucumber, peeled 
• 3 slices white bread, crusts removed 
• 2 stalks Celery, roughly chopped 
• 1 bell green pepper, roughly chopped 
• 1 or 2 green poblano chilies, seeded and roughly chopped 
• 2 tablespoons fresh dill 
• 1 teaspoon chopped garlic 
• 3/4 cup walnuts 
• 1 pkg. (5 oz.) Arugula 
• 1 cup water 
• 4 tablespoons sherry vinegar 
• 3 tablespoons fat-free plain Greek yogurt 
• 1 teaspoon honey 
• 1/2 teaspoon salt 
• Olive oil for drizzling 
• 1 tablespoon thinly sliced mint, optional

DIRECTIONS

• FINELY dice 1/4 of the cucumber and set aside.
• PUREE remaining cucumber with bread, celery, green peppers, poblano peppers, dill and garlic. Transfer mixture to a large bowl. Puree walnuts, arugula and water into a paste. Add sherry vinegar, yogurt and honey. Combine walnut mixture with cucumber mixture and season with salt.
• DIVIDE soup between 6 bowls. Serve with a sprinkling of reserved diced cucumber, a drizzle of olive oil and mint. Serve chilled.

GARDEN RAINBOW

Total Time (minutes) = 20, Difficulty = 1, Servings = 4, Ingredients = 13

INGREDIENTS

1 pkg. (6 oz.) Butter Bliss
1 beet thinly sliced
1/4  fennel bulb, thinly sliced
4 Asparagus Spears, cut in half lengthwise
4 baby carrots, peeled and halved lengthwise
4 Brussels Sprouts, thinly sliced
1 yellow squash, thinly sliced
1 red pepper, cored, seeded and thinly sliced
1 cup cooked mung beans or canned adzuki beans, drained
Grapefruit Dressing (recipe below)

DIRECTIONS

COMPOSE salad on four medium plates, beginning with the greens and then arranging the vegetables and mung beans on top.
DRIZZLE Grapefruit Dressing over the top of the salad and serve immediately.

CHARRED SUMMER SALAD

Total Time (minutes) = 40, Difficulty = 1, Servings = 6, Ingredients = 12

INGREDIENTS

• 2 cups Cauliflower, cut into florets
• 2 cups Broccoli, cut into florets
• 2 Carrots, sliced diagonally
• 2 cups cubed Watermelon
• 2 cups cubed fresh Tropical Pineapple
• 2 peaches, quartered
• 4 Strawberries
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 2 heads Romaine Lettuce, cut in quarters lengthwise Grilled Banana-Cilantro Pesto (recipe below)
• 1/8 cup crumbled feta cheese

DIRECTIONS

• HEAT grill to high heat. Randomly slide cauliflower, broccoli, carrots, watermelon, pineapple, peaches and strawberries onto skewers. Lightly brush with olive oil and sprinkle with curry powder.
• GRILL skewers 5 to 7 minutes or until charred and softened. Move skewers to an area of the grill to stay warm. Grill romaine lettuce 4 minutes or until charred.
• CHOP romaine and transfer to serving platter and season to taste with salt and pepper.
• REMOVE vegetables from skewers and arrange over romaine; spoon on Grilled Banana-Cilantro Pesto (recipe below) and sprinkle with feta. Serve either warm or room temperature.

STRAWBERRY SALAD WITH GREENS AND PINE NUTS

Total Time (minutes) = 15,  Difficulty = 1,  Servings = 4,  Ingredients = 6

INGREDIENTS

1. 1 tablespoon balsamic vinegar
2. 3 tablespoons extra-virgin olive oil
3. 1 tablespoon chopped fresh basil leaves, or 1 teaspoon dried basil, crushed
4. Salt and ground black pepper
5. 1 pkg. (9 oz.) Leafy Romaine
6. 2 cups sliced Strawberries
7. 1/4 cup pine nuts, toasted

DIRECTIONS

• WHISK vinegar and olive oil in small bowl. Add basil, and season with salt and pepper. Combine salad and strawberries in large bowl.
• ADD vinaigrette; gently toss to evenly coat. Divide salad between 4 plates. Sprinkle each salad with pine nuts.

PINE-BERRY SPICE PUNCH

Total Time (minutes) = 10,  Difficulty = 1,   Servings = 8,  Ingredients = 7

INGREDIENTS

• 4 cups Strawberries, hulled, plus additional for garnish 
• 2 cups fresh Tropical Pineapple, peeled and cubed, plus additional for garnish 
• 3 cups sparkling water 
• 1/4 cup honey 
• 1/4 cup sweet chili sauce 
• Juice of 1 lime 
• Ice cubes, as needed

DIRECTIONS

• COMBINE strawberries, pineapple, sparkling water, honey, sweet chili sauce, and lime juice into blender. Cover; blend until smooth.
• FILL four glasses with ice, and pour mixture into glasses. Garnish with sliced strawberries and pineapple, if desired.

GRILLED BANANA & GREENS SALAD RECIPES

INGREDIENTS

• 3 firm Bananas, peeled and cut into 1/2-inch slices 
• 1/4 lb. Asparagus, woody ends trimmed 
• Olive oil spray
• 2 small heads or 1 large head Romaine, washed and chopped 
• 1/3 cup walnut pieces 
• 3 oz. blue cheese, crumbled 
• 3 tablespoons olive oil 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon grated lemon peel 
• Salt and pepper, to taste 
• 1/2 cup Blackberries 

DIRECTIONS

1. SPRAY banana slices and asparagus with olive oil spray. Grill on both sides and remove from heat. Cut asparagus into 1-inch pieces and set aside.
2. CHOP romaine into bite-size pieces and combine with walnuts, blue cheese, banana, and asparagus in a large bowl.
3. COMBINE olive oil, lemon juice, and lemon peel in a small bowl. Whisk until blended. Season to taste with salt and pepper.
4. POUR dressing over salad and gently toss.
5. DIVIDE salad between six serving plates and top with blackberries.