Earthly Eating

• Tomato and Cucumber Salad
Serves: 4

1 small cucumber, peeled and chopped
2 medium tomatoes, chopped
2 green onions, chopped
1/2 cup plain yogurt
1 tbs. fresh lemon juice
1 clove garlic
1/4 cup chopped fresh parsley or 2 tbs. dried parsley
Red or green leaf lettuce

In a bowl, stir together the cucumber, tomatoes and the green onions. TO make the dressing mix yogurt, lemon juice, garlic and a dash of pepper. Place the salad mixture on a bed of lettuce and spoon the dressing over the salad. Serve immediately.

• Grilled Antipasti
Serves: 12

3 medium eggplant, sliced
2 medium zucchini, sliced
2 medium yellow squash, sliced
3 tbs. olive oil
1 tbs. Italian seasoning
1 (12 oz.) jar roasted red peppers, drained
1 (12 oz.) jar marinated artichoke hearts, drained
1/2 lb. fresh mozzarella cheese, sliced
1/4 lb. prosciutto, thinly sliced

Cut the eggplant crosswise into 1/2-inch slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand for 30 minutes. Rinse the eggplant with water and grill basket. Add zucchini and squash and brush vegetables with some oil; sprinkle with Italian seasoning.

Cook covered on a grill, over medium high heat for 12 to 15 minutes or until lightly browned and tender. Place grilled vegetables on a large platter with roasted peppers, artichokes, mozzarella and prosciutto.

• Crabmeat Salad in Grilled Vidalia’s
Serves: 4

4 large Vidalia onions, divided
1 celery rib, diced
1/2 cup light mayonnaise
3 tbs. fresh lemon juice
3/4 tsp. Creole seasoning
1/4 tsp. ground pepper
2 (8 oz.) pkg. lump crabmeat, drained
Crackers and fresh fruit (optional)

Peel the onions; cut off the bottoms just enough to form a flat surface. Carve out the onions, leaving a half-inch shell. Set shells aside; chop insides of the onions and set aside. Grill the onions shells over medium high heat for 5 minutes on each side or until tender.

Stir together 2 tbs. reserved chopped onion, celery and next 4 ingredients. Gently stir in crabmeat. Spoon mixture evenly into Vidalia shells. Serve immediately with crackers and fresh fruit, if desired.
_______________________________________________________________
Earthly Eating Recipe

Sprout Salad with Mandarin Orange Dressing
Serve: 4

To make the dressing, whisk the orange juice, maple syrup, white wine vinegar, salt, pepper, and cayenne in a separate bowl. Slowly whisk in the oil. Drizzle dressing over the salad and serve.

Happy Eating!