COOK OF THE WEEK - NATIONAL FRESH FRUIT AND VEGETABLE MONTH

June is “National Fresh Fruit and Vegetable Month.” With the Farmer’s Market beginning shortly, what better time to try some new and/or different recipes using the fresh produce grown locally? This week’s cook column is providing some recipes for those homegrown summer favorites.Avocado, Tomato and Mango SalsaFhiveshot, allrecipes.com1 mango-peeled, seeded and diced1 avocado- peeled, pitted, and diced4 medium tomatoes, diced1 jalapeno pepper, seeded and minced1/2 cup chopped fresh cilantro3 cloves garlic, minced1 teaspoon salt2 tablespoons fresh lime juice1/4 cup chopped red onion3 tablespoons olive oil In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro and garlic. Stir in the salt, lime juice, red onion and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Midsummer Italian Bread SaladTamara, allrecipes.com1 clove garlic1 pound loaf Italian Bread1 cup chopped tomatoes1 cup cucumber-peeled, seeded and chopped1 cup chopped red onion1 clove garlic, minced2 cups chopped fresh basil1/8 cup chopped fresh thyme1/4 cup olive oil2 tablespoons balsamic vinegar Rub a peeled clove of garlic around a wooden salad bowl. Pull apart the bread into bite-sized pieces. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve. *If your bread is too fresh, toast it until it is about half as dried and crunchy as a crouton.STRAWBERRY-MELON SUMMER SALADDrizzler, allrecipes.com1 cup lemon yogurt1 tablespoon honey1 teaspoon lemon juice2 cups watermelon balls2 cups cantaloupe balls2 cups halved fresh strawberries In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth. Gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve. Fresh Fruit Saladtasteofhome.com4 cups fresh strawberries, halved2 cups fresh blueberries2 to 3 kiwifruit, peeled and sliced2 bananas, sliced2 cups seedless grapes, halved1 cup (8 ounces) plain yogurt or vanilla yogurt2 teaspoons lemon juice1 teaspoon sugar1/2 teaspoon vanilla extract In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. In a small bowl, combine yogurt, lemon juice, sugar and vanilla. Serve with fruit. Makes 10 servings. Marinated Fresh Vegetable Salad RecipeHarriet Stichter, Milford, IN, tasteofhome.com2 cups sliced celery2 cups thinly sliced cauliflower2 cups halved cherry tomatoes2 cups thinly sliced carrots2 cups sliced cucumber1 medium onion, thinly sliced and separated into ringsDressing:3/4 cup olive oil1/2 cup minced fresh parsley3 tablespoons white wine vinegar1 garlic clove, minced1 teaspoon salt1 teaspoon ground mustard1/8 teaspoon pepper In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon. Makes 12 (3/4 cup each) servings. * Sliced zucchini may be substituted for the cucumber. Spicy Squash PicklesRuth Cousineau,Cooking Light, June 2012myrecipes.com3/4 pound zucchini, cut into 1/4 inch-thick slices3/4 pound yellow squash, cut into 1/4 inch-thick slices2 teaspoons kosher salt, divided1/2 cup thinly sliced sweet onion (such as Vidalia)1 cup water1 cup cider vinegar1/4 cup maple syrup1/4 to 1/2 teaspoon crushed red pepper Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon. Melanie’s Garden-Tomato SoupCooking Light, June 1999myrecipes.com2 teaspoons olive oil3/4 cups chopped onion1 tablespoon chopped fresh oregano or basil1 teaspoon chopped fresh or 1/4 teaspoon dried thyme2 garlic cloves, chopped5 cups diced tomato (about 2 pounds)1-1/2 cups water2-1/2 tablespoons tomato paste2 teaspoons sugar1/4 teaspoon salt1/4 teaspoon black pepperThinly sliced fresh basil (optional) Heat olive oil in a large saucepan over medium heat. Add the onion, oregano, thyme, and garlic; cook 4 minutes, stirring frequently. Stir in tomato and next 5 ingredients (tomato through pepper). Bring to a boil. Reduce heat; simmer 15 minutes. Place half of soup in a blender or food processor; process until smooth, and pour into a bowl. Repeat procedure with the remaining soup. Serve warm or chilled. Sprinkle with fresh basil, if desired. Cooking Light, June 1999. Herby Cucumber SaladDavid Bonom,Cooking Light, June 2012.myrecipes.com1/4 cup plain low-fat yogurt2 tablespoons coarsely chopped fresh dill1 tablespoon coarsely chopped fresh parsley2 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil1-1/2 teaspoons coarsely chopped mint2 teaspoons Dijon mustard1/4 teaspoon sugar1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 garlic clove5-1/2 cups thinly sliced cucumber (about 2 large)2-1/2 cups thinly sliced red onion Combine the first 11 ingredients in a food processor or a blender, and process until well blended. Combine the cucumber and onion in a large bowl. Drizzle with yogurt mixture, and toss to coat. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.