Start to Finish: 20 minutes
Makes 6 to 8 servings

• 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
• 1-1/2 cups jicama cut into strips
• 1 orange, peeled and sectioned
• 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons peanut oil or salad oil
• 4 teaspoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon toasted sesame seed (optional)
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1/4 teaspoon dry mustard
• 1/4 cup peanuts

1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

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Makes: 6 servings
Prep: 10 minutes

• 1 12-ounce package frozen unsweetened red raspberries, thawed
• 1 3-ounce package cream cheese, softened
• 1/4 teaspoon almond extract
• 1 quart vanilla ice cream, softened
• 2 12-ounces cans or bottles cream soda
• Fresh raspberries (optional)

1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

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Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

• 2 tablespoons LAND O LAKES® Butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 2 Eggland’s Best eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

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Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

• 4 strips bacon
• 1 large sweet onion, thinly sliced
• 6 oz. dry elbow macaroni
• 8 oz. mozzarella cheese, shredded (2 cups)
• 2 to 4 oz. blue cheese, crumbled (cream cheese can be substituted)
• 1 cup half-and-half or light cream
• 1/8 tsp. pepper

1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

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4 Servings
Prep 10 min
Cook 20 min

• 5 tablespoons butter
• 2 carrots, finely chopped
• 2 leeks, white and light green parts only, finely chopped
• Salt and pepper
• 1/3 cup flour
• 3 cups milk
• One 12-ounce bottle amber beer, such as Dos Equis
• 1-1/2 tablespoons Dijon mustard
• 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
• Croutons, for garnish

1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

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4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

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4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

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4 Servings
Prep 20 min
Cook 40 min

• 4 zucchini, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, chopped
• 5 plum tomatoes, chopped
• 1 cup bread crumbs
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 teaspoon dried oregano
• Salt and pepper
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

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6 Servings
Prep 10 min
Cook 40 min

• 1/2 cup extra-virgin olive oil
• 1 clove garlic, crushed
• 2 pounds tomatoes—peeled, seeded and chopped, or 4 cups canned tomatoes, drained and chopped
• 1 head cauliflower, broken into 1-inch florets
• 1/2 cup boiling water
• Salt and pepper
• 1/2 cup finely chopped flat-leaf parsley

1. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until softened and golden, then add the tomatoes and cook, stirring, until they begin to break down, about 5 minutes. Stir in the cauliflower and boiling water, lower the heat to medium and cook, stirring occasionally, until the cauliflower is tender, about 30 minutes.
2. Season the cauliflower to taste with salt and pepper and scatter the parsley on top.

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Prep: 20 minutes
Cook: Low 5 to 6 hours (low)

• Nonstick cooking spray
• 1 10-3/4-ounce can condensed cream of chicken with herbs soup
• 1 8-ounce carton dairy sour cream
• 6 ounces smoked cheddar cheese, shredded (1-1/2 cups)
• 1 28-ounce package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 cups chopped smoked or roasted chicken or turkey
• Crushed croutons (optional)

1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.

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