• 8 oz. cream cheese, softened
• 1 container (4-6 oz.) vanilla Greek yogurt

• 1 tsp. vanilla or almond extract (optional)
• 2 Tbsps. brown sugar

Directions:

• Whip softened cream cheese in a standing mixer using paddle attachment (if available), until light and fluffy.
• Add yogurt and mix until combined. Then, add extract (optional) and brown sugar, beating well until combined completely.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 cup plain Greek yogurt
• 3 Tbsps. lemon juice
• 1 tsp. garlic powder

• 1 tsp. onion powder
• 1 Tbsp. each fresh dill, parsley, chives and basil

Directions:

• Add all ingredients into a food processor and pulse until smooth.
• If not serving immediately, transfer to a bowl, cover and refrigerate.

• 1 garlic clove, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsps. Dijon mustard
• 2 Tbsps. Worcestershire sauce

• 1 tsp. chopped fresh thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• 4 New York strip steaksm (about 6 ounces each)

Directions:

• In medium bowl, whisk all ingredients except steaks. Place steaks in large zip-top plastic bag;
  pour oil mixture over steaks. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
• Prepare outdoor grill for direct grilling over medium-high heat. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes.
  (Internal temperature will rise 5 to 10° upon standing.)

• 1 Tbsp. olive oil
• 8 oz. wild mushrooms, chopped
• 1/4 cup sliced leeks
• 1 tsp. chopped fresh chives
• 1 tsp. chopped fresh tarragon

• 2 Tbsps. unsalted butter
• 1/2 tsp. kosher salt
• 8 large eggs
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 Tbsps. chèvre cheese

Directions:

• In large skillet, heat oil over medium-high heat; add mushrooms and cook 4 minutes or until almost tender, stirring occasionally. Add leeks; cook 3 minutes or until mushrooms and leeks are tender, stirring occasionally. Stir in chives and tarragon; cook 1 minute. Transfer mushroom mixture to bowl; cover to keep warm.
• In small microwave-safe bowl, heat 1 tablespoon butter in microwave oven on high 30 seconds or until melted.
• In medium bowl, whisk eggs, salt, pepper and melted butter. In large nonstick skillet, melt remaining 1 tablespoon butter over medium heat. Add egg mixture; cook 4 minutes or to desired doneness, stirring occasionally to scramble. Fold in cheese and mushroom mixture; cook 1 minute or until heated through.

• 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.