Green Bean Salad with Goat Cheese & Dates

1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1 C dates--pitted & chopped

Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in a bowl of ice cold water. Drain and pat dry.

To make the dressing, whisk together remaining ingredients. Toss green beans with it. Chill until serving.

I was inspired by a recipe found in Whole Living. The dish is too tangy without the dates, but when added the dates bring a perfect sweet & sour mixture. Perfect salad for hot summer night.

Breezy Caprese Salad

3 tomatoes, cut in thick slices
1 8oz container fresh mozzarella cut into circles
1 bunch basil leaves
2 T extra virgin olive oil
Salt and pepper

Arrange tomato slices and cheese medallions on a simple platter.

Tuck basil leaves between tomatoes and cheese.

Drizzle platter liberally with olive oil.

Sprinkle generously with salt and pepper.

--Cooking with Trader Joe's

**Makes a beautiful and impressive looking appetizer.

Kale with Raisins & Almonds

1/4 c slivered almonds
2 lbs. fresh kale, rinsed, stems removed, and leaves chopped (20 cups)
1/2 c water
1/2 c apple juice
1/4 c golden raisins
2 T butter or margarine

1. Toast the almonds in a large skillet over medium heat for 7-8 minutes, stirring often. Scrape into a small bowl.

2. Add the kale and water to the skillet. Cover and cook for 4-5 minutes, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated.

3. Stir in the apple juice and raisins. Cook uncovered for 2 to 3 minutes, stirring often, until the apple juice is almost evaporated. Remove the skillet from the heat and stir in the butter, then almonds. Serve right away.

*Kale is a great source of calcium, potassium, and vitamins A and C. The apple juice and almonds of this recipe really tone down the flavor of the kale, which is a good thing in my opinion! :)

--The Women's Day Cookbook pg. 416

Melon Salad with Sweet Sesame Dressing

1/3 c honey
3 T vinegar
1/2 t salt
1/2 t ground ginger
3 T vegetable oil
3 T extra virgin olive oil
1 1/2 t sesame seeds, toasted
1/2 t sesame oil
Dash pepper
Lettuce leaves
2 c cut up watermelon
2 c cut up cantaloupe
2 c cut up honeydew
1 c sliced cucumber
Snipped fresh cilantro
Crisp-cook bacon (if desired)

1. For sweet sesame dressing, in small saucepan combine honey, vinegar, salt and ginger. Stir over medium heat until sugar is dissolved. Remove from heat. Transfer to medium bowl. In a thin steady stream, slowly add vegetable and olive oils to sugar mixture, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper, set aside.

2. Line salad bowls or platter with lettuce, top with watermelon, cantaloupe, honeydew, and cucumber. Drizzle with some of the dressing (about 1/2 c). Sprinkle cilantro and bacon.

--Grace A. Eckstorm, Better Homes and Gardens Annual Recipes 2009