Jess's Recipes

4 Kaiser rolls-split, toasted and buttered 4 red lettuce leaves 6 thick bacon slices, cooked until crisp 1/2 granny smith apples, cut into thin slices glaze: 1/4 c plus 2T Dijon mustard 1/4 c horseradish 2 T honey 4 6 oz. skinless salmon fillets vegetable oil for rubbing salt and pepper Light the grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, approx. 3 mins. Turn and grill 3 mins longer, until salmon is nearly cooked through. Spread each fillet with 1T of the glaze (reserve the remaining glaze for a sauce with the sandwich if you wish.)Grill for a bit longer to set the glaze. Spread sauce on the rolls and place a lettuce leaf, 2 bacon strips, and 3 slices of apple on each roll. Set salmon on top, close the sandwiches and enjoy! (15-16 pts. per serving, I would skip the roll to remove 4 pts from this.)

2 heads romaine 1 pint strawberries 1 med. red onion 2 T sesame seeds 3/4 c mayo 1/3 c sugar 1/4 c milk 2 T vinegar Tear romaine into pieces. Slice strawberries and onion. Toss together in a large bowl. Toasr sesame seeds. Let cool and then add to lettuce mixture. Whisk remaining ingredients in a small bowl. Add to salad just before serving.

2 T olive oil 1 small red onion, halved lengthwise and sliced 1 medium zucchini, halved lengthwise and cut into 1/2 in. slices 1 medium yellow squash, halved lengthwise and cut into 1/2 in. slices 1 T chopped fresh tarragon 1/2 t salt Heat oil in a large skillet over medium high heat. Add onion and cook for 3 mins. Add zucchini and squash and cook for 5 mins, or until browned and tender. Stir in tarragon and salt.

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by

Prep: 25 minutes Chill: overnight (optional - we didn't in this picture) Ingredients 6 ears fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced (if you know Jess at all, you know she would never add this) 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped* 2 Tbsp. lime juice 2 Tbsp. olive oil 1 Tbsp. honey 1/2 tsp. ground cumin 1/2 tsp. salt Directions 1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. 3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when work