COOKING WITH CLORIS - SUMMER SQUASH & TOMATO PANZANELLA

I eat a lot of salad in the summer. When it's hot, I don't want to heat up the kitchen or eat anything hot. I absolutely love this take on a panzanella salad from Cloris. -- AP

SUMMER SQUASH & TOMATO PANZANELLA

Ingredients:
1 stale baguette, cut into bite-size cubes
1/4 cup + 2 tablespoons olive oil
1/4 cup rice vinegar
2 tablespoons Swedish dill mustard
3 large tomatoes, cut into 1” pieces
1 medium zucchini, sliced
1 medium yellow squash, diced
1 cup baby spinach
1 cup fresh perlini mozzarella

Preheat over to 375 degrees. Toss bread cubes with 2 tablespoons olive oil. Place on cookie sheet. Back 15 minutes or until golden brown, turning once.

Place vegetables, bread crumbs, and mozzarella in large bowl. Whisk together remaining oil, vinegar, and mustard. Pour over vegetables, etc. and toss to coat. Let sit 30 minutes before serving.

Doesn't that look and sound yummy? Who's going to try it tonight? -- AP

COOKING WITH CLORIS -- STRAWBERRIES AND GOAT CHEESE SPINACH SALAD

Food editor Cloris McWerther has another great strawberry recipe for us today. -- AP

STRAWBERRIES AND GOAT CHEESE SPINACH SALAD

serves 4

Ingredients:
1/4 red onion, thinly sliced
1 lb. strawberries
1/2 seedless cucumber
3 cups baby spinach
3 oz. goat cheese
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lime juice

Whisk together oil, vinegar, and lime juice in a large bowl. Add onion slices and let sit for 10 minutes.

Wash, hull, and slice strawberries. Slice cucumber. Add strawberries, cucumber and spinach to bowl. Toss to coat with dressing.

Top salad with crumbled goat cheese.

What a great lunch this would make! Readers, any of you going to try it?  Let's hear from you. Post a comment to be entered in the drawing for a free book from our Book Club Friday author this week. -- AP

COOKING WITH CLORIS--CHICKEN, VEGGIES, AND MANGO SALAD

With summer right around the corner, American Woman food editor Cloris McWerther will be presenting quick and easy warm weather recipes that require a minimum amount of prep time.  Being a working mother herself, Cloris knows all too well that there aren’t enough hours in the day.  Of course it doesn’t help that I’ve been dragging her off to track down dastardly killers lately.  You can read more about that come January with the launch of Assault With a Deadly Glue Gun (written by Lois Winston), the first book in the Anastasia Pollack Crafting Mysteries, and featuring me, Anastasia Pollack. 

For now, though, enjoy this refreshing main course salad.  Cloris tells me you can throw together the ingredients first thing in the morning before leaving for work, and the salad will be ready for you come dinnertime.  Obviously, she’s never been in my house first thing in the morning!  If your morning routine is anything like mine, you better make your salad the night before.-- AP

CHICKEN, VEGGIES, AND MANGO SALAD
(serves 4)

Ingredients:
3 lg. cucumbers, sliced
1 cup frozen mangos, diced
1 med. size zucchini, sliced
¼ cup dried cranberries
2 cups cooked chicken, cubed
1 T. granulated sugar
1 T. dill weed
½ cup wine vinegar
½ cup apple juice
½ cup water
½ cup chopped walnuts
lettuce


Directions:
In a lg. bowl combine cucumbers, mangos, zucchini, dried cranberries, chicken and dill weed.  In a saucepan combine sugar, wine vinegar, apple juice, and water.  Bring to boil.  Pour over veggie/fruit mixture.  Chill at least 3 hrs.  Add walnuts right before serving.  Serve over a bed of lettuce.


Cloris will be back next Tuesday and every Tuesday with more great recipes for busy working women, but we'd love to have you, our readers, share some of your quick and easy summer recipes.  And don't forget, those of you who post a comment this week are entered for a chance to win a book from our guest author on Book Club Friday.--AP