Cool Summer Gazpacho Salad

WHAT YOU WILL NEED:
1 large fresh pineapple
2 cups chopped tomatoes, drained
1 large cucumber, halved lengthwise and thinly sliced
1/4 cup chopped green onions
1/4 cup red wine vinegar
4 teaspoons olive or vegetable oil
1/2 teaspoon dried basil leaves, crushed

HERE'S HOW:

1. Twist off crown from pineapple. Cut pineapple lengthwise into quarters. Remove fruit from shell; core and chop fruit. Drain.
2. Stir pineapple, tomatoes, cucumber, green onions, vinegar, oil and basil in large serving bowl; cover and chill 1 hour or overnight. Stir before serving.

Nutrition Goal: Low fat; saturated fat free; Sodium free, and rich in Vitamin C.

Asian Chicken Salad

WHAT YOU WILL NEED:
1 package (8 to 12 oz.) DOLE Field Greens or
Chopped Romaine or any variety
1 can (15 oz.) DOLE Mandarin Oranges, drained
2 cooked boneless, skinless chicken breasts, sliced
1/2 cup snow peas or fresh pea pods, cut in half (optional)
1/3 cup crispy noodles
1/3 cup sliced almonds, toasted
1/2 cup bottled Asian sesame dressing

HERE'S HOW:

• Toss together salad, mandarin oranges, chicken slices, snow peas, crispy noodles and almonds, in large serving bowl. Pour dressing over salad; toss to evenly coat. Serve.

Low saturated fat; cholesterol free; good source of Vitamin A and rich in Vitamin C.

Easy Baked Chayotes with Cheese

WHAT YOU WILL NEED:

3 chayotes
2 tablespoons butter or margarine
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
Salt and pepper to taste
1 cup shredded cheese

HERE'S HOW:

1. Peel chayotes; rinse with water. Cut in half lengthwise; cut lengthwise into 1/4-inch slices.
2. Arrange chayote slices, overlapping, in 12 x 8-inch baking dish, sprayed with cooking spray. Dot with butter.
3. Sprinkle cumin and oregano over chayote slices. Salt and pepper to taste. Cover baking dish with aluminum foil.
4. Bake at 350ºF., 30 minutes. Uncover; sprinkle with cheese and bake, uncovered for 10 minutes longer or until slices are tender.

Low Cholesterol, rich in folate, good source of vitamin C and calcium.

Baked Eggplant

WHAT YOU'LL NEED:
1/4 cup corn oil or cooking oil
1/2 cup onion, chopped
1/2 cup tomatoes, cubed
1/2 cup Del Monte tomato sauce
2/3 cup water
1/2 tsp iodized salt
1 tsp ground oregano
1 pc beef broth cube
1/8 tsp ground black pepper
1/2 kg eggplant, sliced lengthwise
1-1/2 cups grated cheese

HERE'S HOW:
1. In a saucepan, saute chopped onions and cubed tomatoes in oil.

2. Add tomato sauce, water, salt, oregano, pepper and beef broth cube.

3. Bring to a boil and simmer for 10 minutes.

4. In a greased baking dish, alternate thin layers of sliced eggplant, mixture of tomato sauce and cheese.

5. Bake at 350°F for 25 minutes.

6. Pull out baking dish from oven. Sprinkle the rest of grated cheese over top.

7. Bake for another 10 minutes or until cheese melts.

8. Serve hot.

Coleslaw De Luxe

WHAT YOU'LL NEED:
1/2 kg. cabbage, shredded
1/2 cup carrots, grated coarsely
1/4 cup corn kernels, drained
1/4 cup Fresh Cut Pineapple Tidbits. drained
1 tbsp onions, chopped
1 tbsp raisins
1 cup mayonnaise
1 tbsp pickle relish
1/2 tsp iodized salt
1/4 tsp ground pepper

HERE'S HOW:

1. Blanch shredded cabbage, drain well.
2. Mix together all indredients in a bowl.
3. Seal the bowl and chill.
4. Serve cold.

Vegetable Sticks

WHAT YOU'LL NEED:
1 pc carrot
1 pc cucumber
1 pc singkamas
2 stalks celery


Dip:
1 (250 ml.) all-purpose cream
2 tbsp calamansi
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated cheese
2 pcs chili pepper, chopped

HERE'S HOW:

1. Peel carrot. Using a French cutter, cut vegetables into French fry strips. Set aside.

2. Score cucumber. Cut lengthwise. Remove seeds then cut similarly size like carrots.

3. Peel singkamas then cut similarly size as carrots.

4. Remove strings from outer skin of celery. Cut into French fry strips.

5. Arrange in a large serving plate. Chill with a covering.

6. Dip: In a bowl, pour all-purpose cream . Add calamansi juice. Let it curdle. Wait for 5 minutes. Add salt, pepper, cheese, and chili pepper then blend well. Chill.

7. Serve vegetables with dip.

Pine Glazed Mixed Vegetables

WHAT YOU'LL NEED:

1 tbsp margarine
2 cloves garlic, crushed
1 pc small onion, chopped
200 g carrots, cut julienne style
250 g chicharo (pea pods), strings removed
100 g baby corn, each piece sliced diagonally into 3-4 pcs
1 can (234 g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)
2 tsp cornstarch, dissolved in pineapple syrup
1 tsp honey

HERE'S HOW:

1. Melt margarine in pan. Saute garlic and onions. Add Carrots and cook for 3 minutes or until almost tender.

2. Add rest of infredients. Season with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Cook until vegetables are tender.

Makes 7 servings

SAUTÉED MONGGO BEANS

WHAT YOU WILL NEED:2 cups green monggo beans
2 squares tokwa (or tofu), cut into strips then fried
10 cloves garlic, crushed
1 pc medium onion, sliced
1 pouch (200 g) DEL MONTE Original Style Tomato Sauce
2 cups rice washing
1 cup ampalaya tops

HERE'S HOW:

1. BOIL monggo in 4 – 5 cups water until tender. Set aside.
2. SAUTÉ garlic and onion. Add DEL MONTE Tomato Sauce, monggo, rice washing and salt to taste. Simmer for 5 minutes.
3. ADD tokwa and ampalaya tops. Allow to simmer.

Serves 8

High in Vitamin B1 – prevents beriberi.

PIÑA KANGKONG

WHAT YOU WILL NEED:6 cloves garlic, crushed
1 pc medium onion, sliced
2 tbsp oyster sauce
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained (reserve syrup)
3 bunches kangkong, leaves and tender stalks only
1 tsp toasted sesame seeds

HERE'S HOW:

1. SAUTÉ half of garlic until brown. Set aside.
2. SAUTÉ remaining garlic and onion. Add 2 tbsp soy sauce, oyster sauce, pineapple syrup, 1/8 tsp pepper and kangkong. Simmer until almost cooked. Add DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once. Top with sesame seeds and fried garlic.

Serves 6

Excellent source of Vitamin C – helps fight common infection.