Mexican Chicken Salad

3 cups cooked cubed chicken
2-3 ears corn, cooked, removed from cob (or a 15 oz can of corn, drained)
1 1/2 cups black beans cooked, drained (or 15 oz can beans, drained and rinsed)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped (if you have any in garden)
1 large carrot and greens fresh from garden, - grate the carrot, and mince the greens
1 cup cheese - grated - whatever you like - Usually I use a blend of asiago, cheddar, mozzarella, provolone
1 cup salsa, thick and chunky
1/4 cup cilantro, chopped (can be omitted if none in garden - the carrot greens actually make a nice sub)
3/4 cup oil and vinegar salad dressing - I usually make a blend of white wine vinegar/olive oil, with some onion and garlic in it - for this dish

combine all ingredients sans dressing and toss gently.  Then pour dressing over all and toss to coat.  Chill 1-3 hours to blend flavors.

Zucchini Frittata

1-2 cloves garlive, chopped/minced
1 small-medium onion, chopped
1-2 zucchini (depends on size), chopped
2 large leaves swiss chard, coarse chopped
2 T Olive Oil
6 eggs
1/2 t salt
1/8 t pepper
1 cup cheese - blend of parmesan and cheddar/mozzarella, grated

heat oil in wide frying pan over med-high heat, add all chopped veggies and oil.  Stir occasionally, cook for 5 minutes or until vegetables are slightly limp.  Remove from heat and cool slightly.

Blend together eggs, salt, and pepper.  Add cheese and vegetables and mix all together.

Pour into greased 9" baking pan (or larger if desired).  350*F 30 minutes or until lightly browned

We call this 'dinner cake'.  *grin*  Serve with fresh cooked corn on the cob. 

Cabbage Apple Cranberry Salad

 Veggies:

• 2 medium unpeeled Gala, Red Delicious, or Fuji apples, cored, quartered, and thinly sliced crosswise
• 2 tablespoons fresh lemon juice
• 3 cups coarsely shredded red cabbage
• 2 cups coarsely shredded green cabbage
• 3/4 cup dried cranberries
• 1 (11 oz) can mandarin oranges, drained
• salt and pepper, to taste

Dressing:

• 2 tablespoons red wine vinegar or balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon spicy or Creole mustard
• 1/4 cup extra virgin olive oil

toss apples with lemon juice.  Add other vegetables and fruit to a large bowl.
Blend together dressing ingredients.  Pour over veg/fruit and toss lightly.
store in fridge 4 hours or overnight.

Serve.