Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Serves 14 (serving size: ¾ cup)

2 cups fat-free, less-sodium chicken broth

4 ounces sugar snap peas, trimmed and cut into 1-inch pieces

5½ teaspoons olive oil

6 tablespoons finely chopped red bell pepper (½ small)

¾ cup thinly sliced leek (about 1 medium leek)

1½ tablespoons finely chopped seeded jalapeño pepper

1 cup finely chopped onion

3 large garlic cloves, minced

½ cup uncooked Arborio rice or other medium-grain rice

¼ cup dry white wine

½ teaspoon Dijon mustard

1½ tablespoons white wine vinegar

1½ ounces diced cooked ham (about 6 tablespoons)

³/₈ teaspoon sea salt

¾ cup chopped peeled avocado (about 1)

¼ cup freshly grated Parmesan cheese

¾ cup chopped seeded plum tomato (about ½ pound)

1 tablespoon chopped fresh cilantro

¼ teaspoon freshly ground black pepper

¹/₈ teaspoon hot pepper sauce

1. Bring broth h to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add bell pepper, leek, and jalapeño to pan; cook 5 minutes or until tender, stirring frequently. Add onion and garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add mustard, vinegar, ham, and salt to pan; cook 3 minutes or until thoroughly heated. Stir in peas, avocado, cheese, tomato, cilantro, pepper, and hot pepper sauce.

Blueberry Tzatziki

Serves 8 (serving size: about 6 tablespoons 1 teaspoon)

½ cup blueberries

¼ cup simple syrup

½ tablespoon fresh lemon juice

½ cup grated peeled English cucumber (about ½ medium)

½ cup plain fat-free Greek yogurt (such as Fage)

1½ cups crushed ice

½ tablespoon chopped fresh mint

¼ cup rum

¹/₈ teaspoon salt

1½ tablespoons fresh lime juice

¹/₈ teaspoon freshly ground black pepper

1 garlic clove, minced

1. Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
2. Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in blender and process until smooth; cover and chill 1 hour. Serve with pita wedges or pumpkin bolani.

June menu

Course #1

1. Alcoholic Herb and Pink Lemonade Jellybutter

Course #2

1. Blueberry Tzatziki
2. Garlicky Sparkling Lima Bean Sangria Spead

Course #3.5

1. Vegan Asian Blueberry-Vegetable Muffins

Course #4

1. Killer Honey Mustard-Watermelon Chicken
2. Cucumber-Apricot-Yogurt Preserves

Course #4.5

1. Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Course #5.5

1. Sweet Chicken Meatballs with Peanut Halo-Halo Sauce

Course #7

1. Avocado-Ham Salsa d'Arroz with Sugar Snap Peas

Course #8

1. Alcoholic Herb and Pink Lemonade Jellybutter

Garlicky Sparkling Lima Bean Sangria Spread

Serves 8 (serving size: 9½ tablespoons)

1 cup fresh lima beans

8 teaspoons fresh parsley leaves

½ cup cherries, pitted and halved

8 tablespoons water

½ cup blueberries

½ tablespoon fresh lemon juice

½ cup raspberries

½ tablespoon olive oil

½ cup quartered small strawberries

2 teaspoons roasted garlic paste

¼ cup chopped nectarine (about ½)

¼ teaspoon salt

8 teaspoons brandy

¹/₈ teaspoon freshly ground black pepper

½ cup apricot nectar, chilled

¹/₈ teaspoon hot sauce

½ (750-milliliter) bottle cava, chilled

1. Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
2. Place beans and next 16 ingredients in a food processor; process until smooth. Chill for at least 2 hours before serving with summer vegetable crudites, such as whole radishes, baby carrots, endive leaves, zucchini, and/or yellow squash strips.

Citrus, Quinoa, Ice Cream, and Spinach Salad with Brown Sugar-Brandy-Date Dressing

Serves 4

¼ cup quinoa

2 tbsp. unsalted butter, cut into chunks

2 tbsp. packed light brown sugar

¼ tsp. red chile flakes

¹/₈ tsp. cinnamon

Pinch of pepper

¼ tsp. kosher salt

Zest and juice of ¼ lemon

¾ cup halved and pitted Medjool dates

¾ tbsp. olive oil

¼ cup water

2 tbsp. brandy

3 oz. baby spinach

2 tbsp. sliced green onions

Vanilla ice cream

Toasted pecan halves

2 tbsp. crumbled feta cheese

1. Cook quinoa according to package directions.
2. Meanwhile, melt butter with sugar, chile flakes, cinnamon, pepper, and salt in a medium frying pan over high heat. Add zest, juice, dates, oil, and water and cook until mixture is simmering and comes together as a sauce, about 5 minutes.
3. Remove pan from heat and carefully add brandy. Stir to combine.
4. Toss together warm quinoa, spinach, and onions. Divide salad mixture among bowls. Place 1 scoop ice cream atop each salad. Drizzle dressing over each bowl and sprinkle with pecans and feta.