Pomegranate Coolers

1 sprig fresh mint

3 c chilled pomegranate juice

1/4 cup lime juice

6 lime or lemon slices, for garnish

3 cups chilled ginger ale

ice

In a pitcher, muddle the mint with a wooden spoon. Stir in the pomegranate juice and lime juice; just before serving stir in the ginger ale. Strain into glasses filled with ice and garnish with lime slices.

Recipe from Every Day with Rachel Ray

Basil-Tomato Salad

The flavors of pesto mix and mingle into a salad.

1 small head green leaf lettuce, torn (6 cups)
3 c fresh basil, torn
2 c grape tomatoes, halved, or chopped plum tomatoes
1/2 c pine nuts, toasted
2 oz Parmesan cheese, shaved

In large bowl combine lettuce and basil. In a 3-to-4 quart glass canister, or desired container, layer greens, tomatoes, pine nuts, and cheese. Serve with Lemon Vinaigrette and breadsticks.

Lemon Vinaigrette
In small screw-top jar combine
1/2 c olive oil
1 tsp finely shredded lemon peel
1/3 c lemon juice (1 large lemon)
4 cloves minced garlic
1 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
Cover; shake well.

Breadsticks
Preheat oven to 425 degrees. Split a baguette in half horizontally. In a small bowl combine
2 tbsp olive oil
2 cloves garlic, minced
Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breaksticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

For a meal serve with chicken or fish drizzled with the Lemon Vinaigrette. Recipe from June 2009 Better Homes & Gardens.

Black Bean Salad with Cumin Vinagrette

4 cans black beans

1 tsp cumin seeds

2 tbsp lemon juice, fresh

2-3 tbsp soy sauce

2 tsp Dijon mustard

1 clove garlic, crushed

1/2 c olive oil

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 c red onion, chopped

2 tsp jalapeno, minced

salt and pepper

cherry tomatoes, halved

cilantro, minced

Combine cumin, lemon juice, soy sauce, mustard, garlic, and olive oil. Rinse and drain black beans, combine in a large bowl with peppers, onion, jalapeno, tomatoes, cilantro, salt, and pepper. Pour cumin mixture over beans and still well. Refrigerate.

Pasta Arrabbiata

1/4 c olive oil

6 cloves fresh garlic, minced

1/2 tsp crushed red chili peppers, or to taste

1 tsp salt

28 oz can chopped tomatoes

1 lb penne pasta

1 c chopped parsley

Cook garlic in oil on medium heat until golden, 2-3 minutes. Add tomatoes, salt, peppers, simmer uncoverd for 15 minutes or until it starts to thicken. Cook penne, drained, add to skillet, toss, cover and let rest over low heat 2-3 minutes. Add parsley, toss again. Serve immediately, Sprinkle with fresh, grated parmesan cheese.

Divine Hot Fudge Sauce

Try this divine hot fudge sauce with your homemade ice cream

for your Fourth of July picnic!

Melt 1 cube of butter in the microwave.
Add 1 cup of chocolate chips, stir until melted.
Add 1 can (12 0z). evaporated milk and 2 cups powdered sugar, stir to combine.
Cook in microwave 12 minutes, stirring every 3 minutes.
It will thicken on cooling.

Serving suggestion: Unwrap 1 ice cream sandwich, drizzle with divine hot fudge sauce, top with sliced strawberries. Fidge served this dessert at book club. Fantastic!