Summer Food

Summer Vegetable Tortellini

1 pkg. cheese tortellini
2 Tbs. olive oil
1 small onion, coarsely chopped
1 clove garlic, minced
2 zucchini, cut in half lengthwise, sliced
1.5 cups frozen corn
½ cup vegetable broth
2 cups coarsely chopped roma tomatoes
2 Tbs. chopped fresh basil (2-3 tsp. dry)
¼ cup shredded Parmesan cheese

1. Cook ravioli as directed on package. Drain; cover to keep warm.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add onion and
garlic; cook and stir 2 minutes. Add zucchini, corn and broth; mix well. Bring to a boil
Reduce heat; summer 3 to 5 minutes or until zucchini is crisp-tender.
3. Add tomatoes, basil and cooked ravioli; cook 3 to 5 minutes or until thoroughly heated
and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste.
Sprinkle with cheese.

Cream Cheese Fruit Dip

Ingredients

8 oz. Cream Cheese

1/4 c. Brown Sugar

1/4 c. Strawberry Yogurt

3 tsp. Lemon Juice

1 tsp. Vanilla Extract

Directions

Mix cream cheese, sugar and yogurt together until creamy texture. Add lemon juice and 

vanilla and continue to mix together. Refrigerate 1 hour and serve.

Asparagus, Tomato & Feta Orzo Salad

• 1/2 cup rice vinegar
• 1 tablespoon white sugar
• 1 teaspoon sea salt
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 3/4 pound asparagus - cut into 1-inch pieces, cooked and drained
• 1 (4 ounce) container crumbled feta
• 1 large tomato, diced
• 1 green onion, diced
• 2 tablespoons chopped cilantro

Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.