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Some Delicious Summer Recipes
by Patty Liston
 There are some recipes that are just for summer. When the trees bare their summer fruits and our garden vines are heavy with yummy vegetables, its time for the light and easy recipes that remind us of idyllic childhood summers.
Honey Glazed Grilled Plums
 Serve this dessert warm along with a scoop or two of cool frozen yogurt for a sweet and refreshing finish.
4 firm plums, halved and pitted (about 3/4 pound)
6 tablespoons honey
3 cups vanilla frozen yogurt
Grill the plums: Heat a grill to medium. Toss plums and 2 tablespoons honey in a large bowl. Liberally brush a grill rack with oil. Grill the plums, flesh side down, on the rack until lightly browned about 3 minutes. Turn and grill on skin side until plums soften and are warmed through 2 to 3 more minutes. Serve 2 plum halves with 3/4 cup yogurt immediately.
 Download this recipe.
Roasted Red Pepper and Herb Dip
Makes 1 1/2 cups
 1 medium red pepper
1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 small garlic clove, coarsely chopped
1 cup loosely packed fresh parsley leaves, chopped
1/4 cup snipped chives
1 teaspoon fresh thyme leaves
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.
2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.
3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stir in parsley, chives, and thyme. Cover and refrigerate if not serving right away.
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Rotini with Cheese and Zucchini
Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007.
 7 ounces rotini pasta
1 tablespoon olive oil
2 cloves garlic, chopped
4 1/2 cups small zucchini, sliced
Salt and black pepper to taste
2/3 cup ricotta/soy cheese, crumbled
1 handful basil, chopped
1. Cook the pasta in plenty of boiling water with a little salt and oil.
2. Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
3. Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
4. Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
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(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email patty@dvo.com or alice@dvo.com with YOUR The Glorious Asparagus Spear!)
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