Eat Well This Summer: 3 Simple, Healthy Recipes

Between the grandkids being out of school, summer holidays, and family vacations, summertime is the perfect opportunity to try out some new recipes. With all the excitement of the upcoming season, it’s important to remember that a healthy, balanced diet is key to enjoying your summer to the fullest.

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Here are 3 new recipes to impress with meals that are both healthy and delicious:

Ingredients
· 1 tbs extra virgin olive oil
· 3 cups frozen hash browns
· 6 slices bacon, diced
· 8 eggs beaten
· 1/2 cup half and half
· 1/2 tsp salt
· 1/4 tsp ground black pepper
· 1/4 tsp cayenne pepper
· 2 cups sharp cheddar cheese, shredded

Directions: Coat the inside of a baking dish with olive oil. Place the hash brown along the bottom of the dish. Lay out the bacon on top of the hash browns, in as much of a single layer as possible, overlapping is fine. Transfer the baking dish to the oven and roast for 25 minutes, or until bacon is browned and crispy. While the bacon and potatoes are cooking, whisk the eggs, half-and-half, salt, pepper and cayenne, until well combined and frothy. Add the cheese and whisk until combined. Lower the oven to 350, remove a few pieces of cooked bacon from the dish for topping and carefully redistribute the remaining bacon to evenly cover the potatoes. Give the cheese and eggs a good stir and pour into the baking dish. Top with reserved bacon and place back in the oven to cook for 25-30 minutes, or until the eggs and cheese have browned. Cut and serve hot salsa, or a dash of hot sauce.

Ingredients
· 2 cups sliced peeled peaches or sliced nectarines
· 1 cup sliced peed papaya or mango
· 1/2 cup sliced fresh strawberries
· 1/2 cup fresh raspberries
· 1/4 cup rice vinegar
· 1 tsp honey
· 1/2 tsp toasted sesame oil
· 6 cups torn fresh spinach
· 2 tbs snipped fresh mint

Directions: In a large bowl, combine the peaches, papaya, strawberries, and raspberries. Set it aside. For vinaigrette dressing: in a small bowl, whisk together rice vinegar, honey, and sesame oil. Pour vinaigrette over fruit and toss gently coat. To serve, line six salad plates with spinach. Top with fruit mixture. Top with mint.

Ingredients
· 2 large onions, chopped
· 1 cup finely chopped celery
· 2 cups ketchup
· 1 cup apple juice
· 1 cup water
· 1/2 cup lemon juice
· 1/4 cup brown sugar
· 1/4 cup ground mustard
· 1/4 cup cider vinegar
· 1/4 cup Worcestershire sauce
· 2 tablespoons paprika
· 2 tablespoons prepared horseradish
· 1/2 teaspoon cayenne pepper

Directions: Place ribs in a single layer in a large baking pan. Bake uncovered, at 350 for 30 minutes. Drain, reserving 1/4 cup drippings. Turn ribs. Bake 30 minutes longer. Meanwhile, in a saucepan, sauté onion and celery in reserved drippings until tender. Stir in the remaining ingredients, bring to a boil. Drain ribs and pour sauce over ribs. Cover and bake for 15 minutes, turn ribs and baste. Bake 15 minutes longer or until tender.