Summertime Recipes

Strawberry Poppers

Dole Berry Company/Dole Fresh Vegetables
Cut off leaf end of each strawberry, making sure to create a flat surface. Make an x-cut in the pointed end of each strawberry, making sure not to cut all the way through.

Combine softened cream cheese and goat cheese, mayonnaise, brown sugar and black pepper.

Stir until smooth. Stir in chopped romaine and 2 tablespoons walnuts, mixing well. Pipe or spoon a small amount of cheese mixture into the pointed end of each strawberry. Sprinkle on remaining walnuts. Makes 12 servings.

Tip: Chop the leafy portion of the hearts of romaine leaf only, omitting the rib section.

Churro Dessert Kabobs

J&J Snack Foods
Insert toothpicks into the tops of the strawberries and marshmallows.

In a double boiler, melt chocolate chips and shortening, stirring occasionally, until smooth.

Holding them by the toothpicks, dip the strawberries and marshmallows into the chocolate mixture.

Turn the strawberries and marshmallows upside down and insert the toothpick into the Styrofoam while the chocolate cools and hardens.

To assemble the kabobs, thread churros pieces, strawberries and marshmallows onto the skewers. Makes 4 servings.

* Churros are available at the Food Court or in the freezer case at some Costcos.

Cocktail Tomato Pesto Tart

Houweling's
Preheat oven to 400°F. Unfold pastry onto an ungreased baking sheet. Using a sharp paring knife, create an edge for your tart by scoring a line about ½ inch from each edge of the pastry, being careful not to slice all the way through. Prick the center of the pastry 6-8 times with a fork to prevent it from puffing up too much during baking.

Bake the empty shell for 20 minutes, or until it's just beginning to color. Remove from the oven. Carefully spread pesto evenly across the hot pastry.

Lay sliced tomatoes across the pesto. Season to taste with salt and pepper. Return the tart to the oven and bake for another 15 minutes, or until the puff pastry is golden. Makes 6 servings.

Tip: This easy-to-prepare tart can be served hot from the oven or at room temperature.

CuteCumber Boats

Mucci Farms
Using a 1-centimeter Parisienne scoop or melon baller or the tip of a small teaspoon, remove the center of each CuteCumber. Reserve centers for another use if desired.

Transfer hummus to a piping bag with a very small star-shaped tip.

Pipe hummus into the CuteCumbers. As an option, transfer hummus to a 1-quart resealable plastic bag and push out excess air. Seal, then snip off one corner to pipe hummus into the CuteCumbers.

Garnish with paprika and olive oil to taste. Chill. Makes 6 servings.

Artisan Romaine Trio Appetizer Tray

Tanimura & Antle
Cut core from each head of lettuce. Gently separate leaves. Rinse under warm water. Set on towel face-down to drain. Crisp washed lettuce in refrigerator for 30 minutes. Set aside 36 leaves. Finely shred enough remaining leaves to make ½ cup. Set aside. Combine quinoa salad, balsamic glaze and half the jalapeño.

Mix well. Place 2 tablespoons quinoa salad into 12 romaine cups. Garnish with remaining jalapeño. Heat pulled pork in microwave for 90 seconds. Shred pork. Add sauce and mix. Finely dice enough red onion to equal 2 tablespoons. Set aside. Shave remainder of onion. Place 2 tablespoons pork into 12 romaine cups. Garnish with reserved shredded romaine and shaved onion.

Mix goat cheese with black pepper, 1 tablespoon reserved diced onion and dill. Place 2 teaspoons goat cheese into 12 romaine cups. Wrap smoked salmon slices around lettuce cups. Garnish with dill sprigs and remaining diced onion. Arrange on a serving platter. Makes 36 servings.

Blackberry Blueberry Mango Skewers with Cinnamon Cream

Alpine Fresh
Skewer 1 mango cube, then 1 blackberry and 1 blueberry, then a second mango cube, blackberry and blueberry on each skewer. Arrange the skewers decoratively on a platter. Cover with plastic wrap and refrigerate.

Stir vanilla and cinnamon into the yogurt until well combined. Transfer to a small dipping bowl. Serve immediately with the skewers, or cover and refrigerate until ready to serve. Makes 20 skewers with dip.

Bacon-Wrapped Green Bean Bundles

Alpine Fresh
Preheat oven to 400°F. Line a small baking sheet with nonstick foil. Lightly mist the foil with olive oil spray.

In a small glass or plastic mixing bowl, toss green beans with oil and pepper.

Place a strip of bacon vertically on a cutting board. Lay 3 green beans horizontally across the end of the bacon closest to you. Roll the bacon tightly around the beans until you reach the opposite end of the bacon. Secure with a toothpick, if necessary, and place on the prepared baking sheet. Repeat with the remaining bacon and beans.

Bake for 8-10 minutes, or until the beans are crisp-tender and the bacon is lightly browned. Makes 4 (3-bundle) servings. Nutritional information: Each serving has 79 calories, 10 g protein, 4 g carbohydrates, 3 g fat, trace saturated fat, 38 mg cholesterol, 2 g fiber, 300 mg sodium, 2 g sugar.

Reprinted from The Biggest Loser Quick & Easy Cookbook, by Devin Alexander© 2011 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.