You could be sun sensitive from your medications!  For information regarding both prescription and over the counter drugs and sun sensitivity, click HERE now!  

Our own Jackie Benham did some wonderful cooking demonstrations at a recent Scottsburg Farmers Market.   Here are some of her delicious and nutritious recipes:

Tortellini Vegetable Salad

9 oz. fresh cheese tortellini

2 ½ cups fresh diced tomatoes

1 12 oz. package of mixed greens

1 ½ cups sliced fresh mushrooms

½ cup vinaigrette dressing of your choice

½ cup toasted croutons

Cook pasta according to package directions.  Drain and rinse with water.  Drain again.

Combine pasta, tomatoes, greens and mushrooms in a salad bowl.  Mix gently.  Add vinaigrette and toss to coat.  Sprinkle with croutons. 

Strawberry Salsa

1 pint fresh strawberries, chopped

1 cup tomatoes, diced

1 small red onion, chopped

2 jalapenos, minced

2 tablespoons lime juice

2 garlic cloves, minced

1 tablespoon vegetable oil

Combine strawberries, tomatoes, onion, and jalapenos in a bowl.  Mix well.  Stir in lime juice, garlic and oil. 

Cover and chill for 2 hours.  Serve with tortilla chips.

Jackie’s Marinade

½ cup soy sauce

½ cup vegetable oil

2 or 3 cloves of garlic (not the entire bulbs)

Mix together and marinate the vegetables a few minutes and then grill.

I use it to do shish-k-bobs with chicken or steak. I layer everything on the skewer and then baste with the marinade. If using wooden skewers….be sure to soak them in water for several minutes or they will burn on the grill.

Fresh Tomato Soup

6 large ripe tomatoes

1 pot of boiling water

Bowl of ice water

32 oz. chicken broth

1 ½ cups heavy cream or whipping cream (optional)

Salt and pepper to taste

Fresh basil

Lower the tomatoes into the pot of boiling water for approximately 15 seconds.  Remove and place in ice water.  Drain tomatoes.  Peel each by nicking the skin with a sharp paring knife.  Skin should peel off in large pieces. 

Chop the peeled tomatoes, removing seeds.  Place them in a heavy saucepan with chicken broth over medium heat.  Bring to a low boil.

Reduce heat to medium low.  Simmer for 20 minutes, stirring occasionally.

Add salt and pepper to taste. 

Puree the soup in a blender for a smooth texture, or leave chunky if desired.

Ladle soup into bowls.  Add 2 tablespoons of cream to each bowl, swirl, and garnish with fresh basil.

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Dining with Diabetes

Do you have type 2 diabetes? Would you like to learn more about your disease and how to live well reducing your health risks? If so, Purdue Extension has a great program for you!  Our Dining with Diabetes program will be offered again this fall; dates are to follow.  There will be cooking demonstrations and food samples.