Sun Dried Tomato Dip

Sun Dried Tomato Dip

3 Tbsp oil-packed sun dried tomatoes
2 Tbsp buttermilk
2 Tsp fresh thyme
1 garlic clove minced
8 oz cream cheese
4 oz goat cheese

Combine tomato, buttermilk, thyme, garlic & half the cream cheese in food processor until smooth. Add remaining cream cheese and goat cheese, process until well-blended. Cover and chill until ready to serve!

Pineapple Chicken Tenders

Pineapple Chicken Tenders

1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw

In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.

Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.

Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear.

Roasted Cauliflower

Roasted Cauliflower

6 lb cauliflower (3 heads), cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425°F.
Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Makes 10 servings.