Santa Fe Pinapple Salad

2 cups finely chopped pineapple

1 can kidney beans, drained and rinsed

1 can corn

1 chopped bell pepper

2 tbls chopped cilantro

1 tbls seeded and chopped jalapeno pepper

1/2 tsp grated lime peel

2 tbls lime juice

Combine all ingredients. Allow to chill. Serve with chips or spooned over tacos.

Red Potato Salad

Potato Salad

1 1/2 pounds small red potatoes, quartered

1/2 cup olive oil

1/4 cup spicy brown mustard

3 tbls lemon juice

black pepper to taste

1 cup celery, chopped

2 green onions, thinly sliced

1 bell pepper, cut onto strips

1. Cook potatoes 15 minutes or until tender. Rinse with cold water and drain.

2. Combine all other ingredients and then mix in potatoes. Cover and refrigerate for 1 hour before serving.

NOTE: I added 1/2 mayonnaise and that gave it a nice creamy flavour.

Goat Cheese Stuffed Bell Peppers

Halve 4 Bell Peppers

Place in boiling water for 3 minutes

Remove from heat, allow to cool

Cut off stem and innards

For Filling,

Mix together 10 or so ounces of goat cheese

desired amount of Monteray Jack Cheese

a little chopped basil

and a few chives

Stuff filling in bell peppers and grill for five to six minutes

This is so so yummy!! I served them for Fourth of July and they were a big hit!

Bryan's Bruschetta

Into the food processor....

3 garlic cloves

2 generous handfuls of fresh basil

CHOP!

Add..

15 ounce can diced tomatoes (mostly drained)

salt to taste (roughly 1/2 a teaspoon)

pepper to taste

small handgrab of sugar (it's not a science, it's an art)

Then,

Olive Oil (one slow rotation of the food processor)

*It should dampen things down and coat everything

Balsamic Vinegar (one FASTER rotation)

MIX

and taste....add whatever it may need and serve with crackers.