Now We're Cookin'

Grill-Side Garden Salad

2 med. tomatoes, seeded & chopped (about 2 c.)

1 med. zucchini, diced (about 1 c.)

1 c. frozen whole kernel corn, thawed*

1/3 c. thinly sliced green onions with tops

1 sm. ripe avocado, peeled, seeded & coarsely chopped

1/3 c. PACE® picante sauce

2 T. vegetable oil

2 T. chopped fresh cilantro or parsley

1 T. lemon juice or lime juice

3/4 tsp. garlic salt

1/4 tsp. ground cumin

Combine tomatoes, zucchini, corn, green onions and avocado in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional picante sauce. Makes 4-6 servings, about 4 cups salad.

*One cup cooked fresh corn kernels or one can (8-3/4 oz.) whole kernel corn, drained, may be substituted.

Tortellini with Fresh Tomato Basil Sauce

Prep & cook time: 25 min.

1 pkg. (20 oz.) uncooked refrigerated cheese-filled tortellini

6-8 med. tomatoes, seeded & coarsely chopped (3 cups)

3 T. snipped fresh basil leaves

1 tsp. balsamic vinegar

1/2 tsp. salt

1/4 tsp. ground black pepper

2 T. olive oil

2 lg. garlic cloves, pressed

1/4 c. (1 oz.) grated fresh Parmesan cheese

Cook tortellini according to package directions in Dutch (6-qt.) oven; drain.

Meanwhile, core tomatoes, cut crosswise in half and remove seeds. Coarsely chop tomatoes; place in small bowl. Using a kitchen shears, snip basil. Add basil, vinegar, salt and black pepper to tomatoes; mix gently.

Heat oil over medium heat in Dutch oven. Add pressed garlic; stir 1 minute, or until garlic is lightly browned. Remove Dutch oven from heat. Add tortellini and tomato mixture; toss gently. Spoon pasta into serving bowl. Grate Parmesan cheese; sprinkle over pasta. Makes 4 servings.

Zucchini Bread

3 eggs

1 c. veg. oil

2 c. sugar

2 c. shredded zucchini

2 tsp. vanilla

3 c. flour

3 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

In a large mixing bowl, combine eggs, oil, sugar, zucchini and vanilla. In a separate bowl, combine flour, cinnamon, baking soda, baking powder and salt. Add dry ingredients to zucchini mixture; stir just until moistened.

Pour into 2 large, greased, loaf pans. Bake at 325 degrees for 60-70 minutes.

Easy Peach Cream Pie

1-1/2 lbs. (3 c.) fresh peaches, peeled & sliced

1 (9-inch) pie shell, unbaked

2 lg. eggs

1 c. sugar

1/4 c. all-purpose flour

Dash salt

1 c. heavy whipping cream

1 tsp. vanilla

Place peaches in pie shell. Beat eggs slightly in bowl; blend in sugar, flour and salt. Stir in cream and vanilla; blend well. our over peaches. Bake at 375° for 40-50 minutes or until center shakes slightly when moved. (To prevent crust edges from becoming to brown, cover edges with foil if desired.) Serve warm; or, for firmer pie, chill before serving. Refrigerate any leftovers.