Honeycrisp Apple & Garden Tomato Salad

• 2 cups Romaine lettuce, cut into bite size pieces
• 2 cups arugula (optional)
• 2 tomatoes, sliced into wedges
• 2 honeycrisp apples, halved and thinly sliced
• ¼ of a medium red onion, thinly sliced
• 2 tablespoons crumbled blue cheese
• 4 teaspoons chopped pecans. toasted
• 2 tablespoons cider vinegar
• 4 teaspoons olive oil
• 1 tablespoon honey
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper

1. Arrange romaine lettuce, arugula if desired, tomatoes, apple, and red onion on four salad plates. Sprinkle with blue cheese and pecans.
2. For dressing, in a screw-top jar combine vinegar, olive oil, honey, salt, and pepper. Cover and shake well.  You can also combine all ingredients in a bowl and mix together with a wisk.
3. Drizzle dressing over salads.

Eggplant, Tomato and Parmesan Bake

• 1 eggplant, sliced into 1/2 inch rounds
• 1 tomato, sliced
• ¼ cup grated fat-free Parmesan cheese

1. Preheat oven to 400 degrees F
2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan, salt and pepper over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese..
3. Bake for 10 to 15 minutes.

Red Potato & Pepper Hash

• 2 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 4 to 6 red potatoes, peeled and cut into ½” cubes
• 1 onion, diced
• 1 green bell pepper, diced
• 2 tsp. fresh parsley, chopped
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1/4 cup freshly grated Parmesan cheese

1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add red potatoes, toss to coat with oil, and place a lid on the pan. Allow the potatoes to cook covered for 10 minutes.
2. Remove the lid and increase the heat to medium high. Add onion and bell pepper. Cook for 15 minutes, stirring occasionally, until the potatoes and vegetables turn golden brown.
3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with Parmesan and serve immediately.