Fresh Corn and Tomato Salad 4 fresh cobs of corn 3 medium tomatoes, diced 1/2 cup blue cheese, crumbled 1 handful fresh chives, chopped Salt and pepper to taste Directions Wash corn and cut kernels from the cob and transfer to a bowl. Add tomatoes, cheese, and chives. Mix gently with a large spoon. Add salt and paper and toss gently before serving. TIP: Any type of crumbled cheese will work in this recipe.
Roasted Red Potatoes 2 pounds small red potatoes 3 tablespoons olive oil 1 handful fresh parsley or dill, chopped Salt Pepper Directions Preheat oven to 400 degrees. Wash potatoes and slice into quarters. Place potatoes in a plastic bag, add oil and herbs. Close bag and mix well until potatoes are evenly coated with oil and herbs. Transfer potatoes to a prepared baking dish give potatoes a generous dash of salt. Bake for 50-60 minutes or until golden brown. Add salt and pepper before serving.
Watermelon Prosciutto Skewers 1/2 watermelon, cubed 1/2 pound feta cheese, cubed 10-15 slices Italian prosciutto 20 bamboo skewers Directions Alternate watermelon, feta, and prosciutto on skewer. Chill before serving.
1 can piña colada frozen concentrate, thawed 1 can orange pineapple juice frozen concentrate, thawed 1 quart water 2-2 liter bottles of lemon lime soda 1 bag of crushed ice 1 package frozen raspberries Directions In a large punch bowl, mix piña colada and orange pineapple concentrates. Add water and mix well. Add soda, followed by the ice. Top with raspberries and serve. And what about dessert? Well, you know what I'll be serving...