Grilled Summer Peach & Tomato Salad

from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.

4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)

Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill

Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.

Drizzle with olive oil and top with sliced basil and sea salt.

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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.

Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle

with the chopped fresh basil.

Spinach Pita-Pizza

Prep Time: 10 minutes
Total Time: 25 minutes

Ingredients

1/8 pound spinach, raw bunch or bagged
4 mushrooms, medium, fresh
1 garlic clove
1 teaspoon olive oil, extra virgin
2 tablespoons chicken broth, fat-free, low-sodium
1 pita, whole wheat, large
2 tablespoons reduced sodium spaghetti sauce
1 1/2 ounces mozzarella cheese, part-skim
1/8 teaspoon dried basil
1/8 teaspoon oregano, dried
10 baby carrots
1 cup tossed green salad
1 tablespoon fat-free salad dressing, favorite flavor
Preparation

Preheat oven to 400°F. Wash and chop spinach, mushrooms and garlic (peeled).
Heat olive oil in a saucepan over medium-high heat; add garlic and saute´ for one minute.
Add spinach and mushrooms and heat until spinach is wilted, adding chicken stock, a small amount at a time as needed, to prevent sticking. Remove from heat.
Place a pita round on a flat baking sheet lightly coated with non-stick cooking spray.
Spread pita round with spaghetti sauce.
Spread spinach mixture on top of prepared pita; sprinkle with mozzarella cheese that has been shredded, basil and oregano. Bake pizza in oven for 8 to 12 minutes, or until cheese is melted.
Serve with raw carrots and tossed salad.
Prepare salad with washed greens, your favorite crisp vegetables and fat-free salad dressing of choice.

Baked Potstickers with Sweet Asian Dipping Sauce

1 can (10 ounces) chunk white chicken
1 can (8 ounces) water chestnuts
½ cup thinly sliced green onions with tops
¼ cup grated carrot
fresh gingerroot
1 tablespoon reduced-sodium soy sauce
1 egg white
¼ cup mayonnaise
1 garlic clove, pressed
24 square wonton wrappers
Pantry Basil Oil from Pampered Chef

Dipping Sauce
½ cup red jalapeño jelly
¼ cup rice vinegar
2 tablespoons reduced-sodium soy sauce

Preheat oven to 425ºF. For potstickers, in large bowl, combine chicken,
water chestnuts, green onions, carrot, gingerroot, soy sauce, egg
white, mayonnaise and garlic pressed with Garlic Press; mix well.

To assemble potstickers, place 12 wonton wrappers onto smooth surface.
Lightly brush edges of each wonton with water. Using Small Scoop, place
a mounded scoop of filling onto center of each wonton. For each
potsticker, fold one point over filling and overlap with the opposite point.
Repeat with remaining two points, folding envelope style. Place
potstickers on Large Round Stone; lightly spray with oil using Kitchen
Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of
potstickers are golden brown; remove from oven.

For dipping sauce, place jelly in small bowl. Microwave on HIGH 30-40
seconds or until warm; add vinegar and soy sauce. Whisk until well
blended. Transfer potstickers to serving platter; serve with dipping sauce.

Yield: 24 potstickers

Home-made Boursin Cheese

That delectably fragrant spread known as boursin cheese is quite easy to make at home—which will impress your guests and save you some money at the grocery store!

1 clove garlic, peeled
1/2 cup (118 ml) fresh basil leaves
1/4 cup (59 ml) chives
1 8-ounce (226 g) package cream cheese
1/4 cup (6 oz/170 g) black olives, pitted

In a food processor, chop the garlic and herbs. Add the cream cheese and blend until smooth. Add the olives and chop briefly. Transfer the mixture to a small bowl. Serve with crackers or spread on pieces of French bread, topped with thin slices of roast beef.

Yield: 1 cup (237 ml)