From the 'Burg to Your Kitchen

A few weeks ago, we had preschool graduation at my workplace, Bright Beginnings Early Learning Center.

While I was there, a “fan” of my recipes, Carol Oakes, said that she had been missing my recipes for the past couple weeks. So, Carol, these tasty summer recipes are for you, this week.

Tropical Fruit Salad

Ingredients:

6 cups fresh fruit (watermelon, mango, kiwi, oranges, pineapple, papaya, and bananas)

1 cup sweetened flaked divided coconut

1/2 cup fresh lime juice (4-5 limes)

2 Tbsp. honey

Directions:

Chop fruit into small, bite sized pieces. Toss together in a large bowl with ¾ cup of the flaked coconut. Pour the lime juice mixture (lime juice and honey) over the fruit and toss again to coat completely. Refrigerate until ready to serve.

Top with remaining coconut.

Grilled Chicken

Pasta Salad

Ingredients:

1 package Farfalle pasta

2 cups broccoli florets

3 cups boneless skinless chicken breasts (cooked and cubed)

1 cup cherry tomatoes, halved

1 diced green bell pepper

4 ounces cubed Colby Jack cheese

1- 2.25-ounce can sliced olives

1 – 16-oz. bottle Italian dressing

1 cup grated Parmesan cheese

Directions:

Cook pasta as directed on package, adding broccoli to the water for the last 2 minutes, drain.

Toss chicken pieces, tomatoes, pepper, cheese, olives and dressing together in a large bowl. Add pasta and broccoli, toss lightly.

Sprinkle with Parmesan cheese and serve.