FRUIT SKEWERS Use an assortment of seasonal fresh fruits, washed and cut into bite-sized pieces.  May include strawberries, grapes, peaches, apples, blueberries, melon… anything available that is ripe,

4 cups cubed, seedless watermelon 3 large Roma tomatoes, or 2 medium slicing tomatoes, halved 1 bell pepper, any color, seeded 1 medium cucumber, peeled and seeded .5

1 medium zucchini 1 yellow summer squash 2 tbsp olive oil .5 medium sweet onion, thinly sliced 2 cloves garlic, chopped .5 cup halved cherry tomatoes .75 tsp

1 medium zucchini oil salt .25 cup marina sauce .5 cup shredded mozzarella other toppings, see notes Preheat the oven to 400o.  Line a baking sheet with foil

1 large bunch broccoli, cut into florets 1 red bell pepper, cut into ¼-inch strips 2 tsp vegetable oil 1 tbsp sesame oil 2 tbsp sesame seeds 1

4 medium carrots, sliced diagonally (or the equivalent amount of “baby” carrots) 1 cup seedless red grapes, halved 1.25 tbsp butter, melted 1.25 tbsp honey .25 tsp ground

apples, peeled and thinly sliced lemon, juiced cup sugar tbsp flour tsp cinnamon OR ¼ tsp cardamom pinch salt prepared pie crust from the grocery refrigerated section OR

3 apples, unpeeled and diced 1 cup diced celery 1 cup seedless grapes, halved .5 cup pecans, broken in small pieces .5 cup mini marshmallows (opt) DRESSING .75

4 tbsp butter 4pounds fresh tomatoes, peeled and coarsely chopped 1 large onion, cut into wedges 2 tsp salt 4 cloves garlic, crushed .5 cup fresh basil leaves

2 cups white vinegar .75 cup sugar 1 tbsp salt 4 cups cooked corn kernels (about 8 ears) 2 cups diced mixed red and green bell peppers (about