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Andrea’s Favorite Potato Salad
While this version of the old standby couldn’t exactly be called a healthy dish, it’s been lightened up a bit and contains the most nutritious part of the potato, the skins. Potatoes absorb moisture, so you may have to add more mayo and buttermilk.
4 pounds red skinned potatoes
2 to 3 stalks celery
2 to 3 scallions, white parts
Salt and pepper to taste
1 teaspoon celery seed
1/2 cup light mayonnaise
1/2 cup low fat buttermilk
1/2 teaspoon sugar
2 teaspoons apple cider vinegar
Scrub potatoes and cut out eyes. Boil in their jackets until a fork pierces them easily but with slight resistance. Do not over cook. Remove from heat, drain and rinse with cold water to stop cooking. Allow potatoes to cool thoroughly. When they are cooled, quarter potatoes lengthwise; slice quarters 1/4 inches thick. Cut celery and scallions into 1/4 inches dice and toss with potatoes. Shake celery seed, mayonnaise and buttermilk together with about 1/4 teaspoon each salt and pepper, the sugar and the vinegar. When thoroughly mixed, toss into potato mixture. Taste and add more seasonings if desired. Add buttermilk, a few tablespoons at a time, if salad seems dry. Chill for one hour before serving to blend flavors. If salad seems dry, add a bit more mayo and buttermilk just before serving. Serves 6.
Variation: Adding dill or mustard to the dressing gives a completely different flavor. If using dill, use it to replace the celery seed. I use either dried or fresh; 2 to 3 sprigs of chopped fresh dill will be needed. This imparts a delightful fresh summer flavor.
If using mustard, start with a teaspoon of Dijon and add more if you like. You can add mustard to either version.

Caprese Salad
Two of the basics of this salad are fresh ripe tomatoes and fresh basil. Since both wilt, prepare immediately before serving.
5 to 6 ripe tomatoes (Fresh from the garden is best. If purchasing store-bought, I buy Roma tomatoes and leave them on the countertop for a day or two before using)
1/2 pound fresh mozzarella
Large bunch fresh basil
Extra virgin olive oil for drizzling
Garlic salt (optional)
Freshly ground black pepper
Large green lettuce leaves to line plate
Slice tomatoes crossways in 1/4 inche slices. Drain water from cheese and slice into 1/4 inch slices. Remove leaves from basil. Line a serving plate with green lettuce leaves. Layer first tomato slices, basil leaves, and cheese slices on lettuce. Lightly sprinkle with garlic salt. Add a light drizzle of olive oil. You don’t want your salad swimming in the oil! Finish with freshly ground black pepper.

Cucumber and Strawberry Salad
6 to 8 unwaxed baby cucumbers
1 pint strawberries
1/2 red onion
Bottled poppy seed dressing
Slice red onion crosswise, as thinly as you can, separate layers. Wash cucumbers; slice as thinly as possible. Clean and thinly slice strawberries. Dress with ½ cup bottled poppy seed dressing.

Black Bean and Corn Salad
This is a delicious and healthy starch to serve with grilled pork that has been rubbed with some Mexican seasonings and garlic salt.
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) whole kernel corn, drained
1/2 red pepper, cleaned and chopped in ¼ inch dice
1/2 green pepper, cleaned and chopped in ¼ inch dice
3 to 4 green onion, sliced (slice white parts slightly thinner than green parts)
1/2 bunch fresh cilantro, chopped
Dressing:
2 tablespoons prepared salsa
2 shakes garlic powder
2 tablespoons olive oil
Juice of 1 lime
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon sugar
1/4 teaspoons cumin
Mix first six ingredients in a bowl. Shake dressing ingredients together until blended. Add to vegetables. Cover and refrigerate at least one hour. Check seasonings and correct if needed. 

Asian Cabbage Salad from Regina Steffen
This salad is perfect for a picnic because, while it is best enjoyed cold, there is no mayo to spoil while it’s out of the refrigerator. It was given to Regina by a friend in Texas and she’s  used it as a staple for picnics, family reunions and backyard barbeques. It’s easy to put together and is a real crowd pleaser.                 
1 bag classic coleslaw (normally 1 pound)
2 packages beef flavored Ramen soup mix
2 cups sunflower Seeds
2 cups almonds
1 bunch green onions
1 cup vegetable oil
1/2 cup sugar
1/3 cup white vinegar
Mix the vinegar, sugar and seasoning packets from the Ramen soup in a bowl. Whisk or stir well. Add 1 cup of oil, mix well and put in the refrigerator for anywhere from 2 hours to overnight, whisking occasionally. Chop the green onions. In a large bowl, combine the coleslaw, green onion, almonds, and sunflower seeds; toss. Break up the uncooked noodles from the Ramen soup and add to bowl, again tossing. Pour the stirred oil and vinegar mixture over all, tossing so that everything is well coated.

Black-eyed Peas and Avocado Salsa from Joanne Talkington
1 (15 ounces) can of drained shoe peg corn or white corn
1 (15 ounces) can of drained and rinsed black-eyed peas
2 avocadoes, cubed
2/3 cup chopped cilantro
2/3 cup chopped green onions
1/2 cup chopped tomatoes
Dressing ingredients:
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves minced garlic
1/2 teaspoon each of salt and pepper
1 teaspoon cumin
Combine vegetables in a bowl. Combine dressing ingredients and toss into vegetable mixture.

Red, White and Blueberry Trifle adapted from MarthaStewart.com
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
1 store‑bought pound cake (12 ounces), cut into 3/4‑inch‑thick slices
1 bar (8 oz.) reduced‑fat cream cheese, room temperature
1 cup heavy cream
3 cups fresh blueberries (three 1/2‑pint containers), rinsed and dried
3 cups fresh raspberries (two 6‑ounce containers)
Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
Mix berries in a bowl and pour remaining syrup over them. When placing into trifle, remove from syrup with a slotted spoon.
Arrange half the cake pieces in the bottom of a 2‑quart serving dish. Spoon half the cream‑cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream‑cheese mixture, and berries, piling berries in the center.
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Summer Pasta
2 tablespoons olive oil, divided
1 onion, chopped
1 carrot, chopped
1 (3 ounces) bag sun‑dried tomatoes (not packed in oil)
1 garlic clove, chopped
1 (14 ounces) can chopped tomatoes
1 tablespoon tomato paste
15 leaves fresh basil
1 envelope chicken bouillon
3/4 to 1 cup water
8 ounces pasta (angel hair or spirals)
Freshly grated parmigiano‑reggiano cheese and basil leaves for garnish
Heat 1 tablespoon oil in frying pan and sauté onion and carrot over medium heat until softened, about 5 minutes. Chop sun‑dried tomatoes and set aside. Stir garlic, canned tomatoes, tomato paste, bouillon powder and 3/4 cup water into sautéed vegetables. Simmer for 10 minutes, stirring occasionally. Add basil leaves. Process mixture in food process or blender until pureed. Return to pan, adding sun‑dried tomatoes. Simmer an additional 10 minutes. Stir in additional olive oil; add remaining 1/4 cup water if needed. Serve over cooked pasta, garnishing with additional basil leaves and a sprinkling of freshly grated parmigiano‑reggiano cheese.