• 1/2 cup fresh blueberries
• 1 oz. walnut halves
• 1 cup air popped popcorn

• 1 Tbsp. shelled pumpkin seeds
• 1 Tbsp. dark chocolate chips

Directions:

• Combine all of the ingredients together in a bowl and gently stir.

Recipe and image from Produce for Better Health Foundation at fruitsandveggies.org.

• 12 soft corn tortillas
• 1/2 cups cheddar cheese, shredded
• 1 cup corn kernels
• 1/2 cup beans, black or pinto (canned or cooked; drained)
• 3/4 cup cilantro, chopped

• 1 bell pepper, finely chopped or grated
• 1 jalapeño pepper, finely minced (optional)
• 1 carrot, shredded
• 2 cups plain non-fat yogurt
• 1/2 tsp. salt

Directions:

• Preheat large skillet over low heat (250ᵒF in an electric skillet).
• Divide cheese, corn, beans, 1/2 cup cilantro, peppers and carrot between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
• Place 1 or 2 folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
• Flip and cook other side until golden; about 1 minute.
• Remove to a plate and repeat until all tortillas are heated.
• Mix together non-fat yogurt, 1/2 cup cilantro, and salt to make the dip. Cut each quesadilla into wedges and serve immediately with the dip.

Recipe and image from FoodHero.org.

Directions:

• Cut mini watermelon in half and hollow out each side. To make your mini watermelon bowl steady, slice 1/2” of rounded end of watermelon off so it sits flat on surface of table.
• Cut watermelon into bite size pieces. Add all fruit to a bowl with the lime juice and mix.
• Pour into half of hollowed out watermelon. Sprinkle Tajín on top of fruit (if desired).

Recipe (adapted) and image courtesy of Watermelon.org

Chicken Salad
• 1 lb. pre-cooked chicken, diced
• 1 can (15 ounces) garbanzo beans, rinsed and drained
• 1 package (6 ounces) crumbled feta cheese
• 2 medium tomatoes, diced
• 1 seedless cucumber, in 1/4-in thick quarters
• 1/2 large onion, chopped
• 2/3 cup sliced kalamata olives, drained
• 1/3 cup banana pepper rings, drained
• 3 Tbsps. packed chopped fresh dill
• 2 Tbsps. packed chopped fresh mint leaves

Greek Dressing
• 2 garlic cloves, crushed with press
• 1/4 cup red wine vinegar
• 1 Tbsp. plain yogurt
• 1-1/2 tsps. dried oregano
• 3/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup extra virgin olive oil

Directions:

• In a large bowl, toss in all chicken salad ingredients.
• In medium bowl, whisk together garlic, vinegar, yogurt, oregano, salt and pepper; slowly drizzle in oil, whisking constantly.
• To serve, toss ingredients in the large bowl with the dressing. Makes about 10 cups or 6 servings.

Directions:

• Garlic: Chop 2 garlic cloves; add to food processor.
• Broccoli: Cut 1 cup broccoli florets; add to food processor.
• Parsley: Pick 1 cup fresh parsley leaves; add to food processor.
• Olive Oil: Add 2 tablespoons olive oil to food processor.
• Red Wine Vinegar: Add 2 tablespoons red wine vinegar, and 1/4 teaspoon each crushed red pepper flakes, salt and pepper to food processor; pulse until slightly chunky, scraping down bowl occasionally. Makes about 3/4 cup.

For this and other recipes visit InSeasonezine.com.

Directions:

• Prepare outdoor grill for direct grilling over medium-high heat. Cut cantaloupe and watermelon into 1-inch thick half-moons, removing rinds. Spray strawberries, cantaloupe and watermelon with cooking spray. Place fruit on hot grill rack; cook strawberries 3 minutes, and cantaloupe and watermelon 6 minutes or until grill marks appear, turning once. Transfer fruit to cutting board and cool; cut 4 strawberries, cantaloupe and watermelon into 1-inch pieces.
• In large bowl, toss cut fruit and cheese. Makes about 11 cups.
• Serve 8 cups fruit salad drizzled with balsamic glaze and sprinkled with basil; cover and refrigerate remaining fruit salad and 4 whole strawberries up to 1 day.