Having trouble incorporating veggies into your weekly menu? The summer months are a fun time to take advantage of fresh produce, because of all the color – reds, greens, yellows and bright whites will not only be good for your body; they’ll also be pleasing to the eye. Use this quick and healthy menu to take care of your body and your taste buds!

APPETIZER: FRESH TOMATO SALSA
3 tomatoes, chopped
1/2 cup onion , diced
4 serrano chiles, finely chopped
1 clove garlic, minced
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons fresh lemon juice

In a medium bowl, mix tomatoes, onion, chili peppers, garlic, cilantro, salt and lime juice. Chill for one hour in the refrigerator before serving. Serve with blue corn chips or a bite sized toasts.

MAIN COURSE: GRILLED PERSONAL PIZZAS
Dough:
1 1/3 cup warm water
1 package rapid rise yeast
3 1/2 – 3 3/4 cups Whole Wheat Flour
2 T olive oil
1 T salt

Mix the water and yeast together in the bowl of an electric mixer. Let stand 5 minutes. Add flour, olive oil, and salt and mix by hand or with the mixer for about 1 minute, until combined. Knead by hand (or with kneading attachment of mixer) for about 10 minutes. Lightly coat a large bowl with olive oil; put dough ball in the bowl and toss to coat. Cover with a clean kitchen towel, and let rise in a warm place 1 to 1 1/2 hours. *OPTIONAL: Halfway through rising, separate into 4-6 equal balls of dough for personal pans. After rising process, coat 1 sheet aluminum foil (per pizza) with olive oil or Pam. Spread the dough, and lightly coat the top with olive oil.

Pizza:
Grill each dough portion for 2-3 minutes. Remove from heat. Top with:
Homemade or store-bought tomato sauce
Green, yellow and/or red peppers
Sauteed mushrooms
Sauteed onions
Pepperoni, cooked turkey sausage and/or browned ground beef or buffalo
Garlic, minced
Eggplant, chopped and sauteed
Zuchini, chopped and sauteed
Fresh Pineapple, chopped
Top with a favorite cheese

Place topped pizza on grill for 5-10 minutes, until heated through.

DESSERT: STRAWBERRY SHORTCAKE TRIFLE
32 oz. fresh strawberries
1 store-bought angel food cake, torn into 1” pieces
1 large container Lite Cool Whip
3 T sugar or sugar substitute

At least 4 hours before serving, slice strawberries and store (with their juices and 3 T sugar) in a plastic bag in the refrigerator. One hour before serving, assemble dessert in a trifle dish or large clear bowl.

Layer, in this order (from bottom to top):
Even layer angel food pieces
Even layer strawberries, with juice
Even layer Cool Whip
*Repeat as many times as trifle dish allows, ending with strawberries.
*OPTION: Top with various berries, for color (raspberries, blueberries, lemon wedges, etc.)

DRINKS: SUMMER SANGRIA
1/4 cup white sugar
1 bottle sweet red (or white) wine
2 oranges
1 lemon
1 lime
1 cup fresh, pitted cherries

Pour sugar in a large pitcher. Top with the juice from one orange, 1/2 lemon, and 1/2 lime. Mix well. Pour wine over the sugar mixture, and stir thoroughly. Finish it off by slicing the remaining orange, 1/2 lemon and 1/2 lime. Add citrus slices and cherries to the pitcher, and stir. Store in the refrigerator at least 2 hours (and up to 4 hours) before serving.