2 cups grape tomatoes, halved
8 oz small, fresh mozzarella balls
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp minced garlic
4 tbsp fresh basil, chopped and divided
½ tsp dried oregano
Pinch of crushed red pepper flakes
Salt and pepper to taste
8 oz of your favorite pasta
Balsamic glaze for garnish

In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes. Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water. Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze. Serve.

1 lb large cooked shrimp, peeled and deveined, cut each shrimp into three pieces
Old Bay Seasoning, to taste
1 large english cucumber, halved lengthwise and fairly thinly sliced
1 small red onion, halved and thinly sliced
1/2 cup mayonnaise
1 tbsp dijon mustard
1 tsp minced garlic
salt and pepper to taste
1/4 cup fresh dill, chopped

In medium-sized bowl add shrimp and toss with Old Bay. Add cucumbers and red onion and toss to combine.
In small bowl add mayo, Dijon, garlic, salt, pepper and dill, stir well.
Pour dressing over shrimp and veggies, stir until everything is well coated. Refrigerate at least an hour or overnight before serving.

Crust
12 full-sheet graham crackers
6 Tablespoons unsalted butter, melted
1/4 cup granulated sugar
Filling
4 ounces cream cheese, softened to room temperature
4 large egg yolks
14-ounce can of sweetened condensed milk
1/2 cup lime juice
2 teaspoons lime zest (1or 2 limes)

Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper, leaving an overhang so you can easily lift the bars out of the pan. For the crust: In a food processor or blender, grind the graham crackers into fine crumbs. In a bowl, stir crumbs together with sugar. Add the butter until well blended. Press into the bottom of the lined pan. Bake the crust for 10 minutes and let cool a few minutes. For the filling: In mixing bowl, add cream cheese and with a hand mixer, beat until smooth. Beat in egg yolks. Add the condensed milk, lime juice and zest, beat until well combined. Pour over the crust and bake 18-20 until set. Remove from oven and cool on a rack for 30 minutes. Cover and cool in fridge 2-3 hours or overnight. When ready to serve, carefully lift the parchment out of the pan and cut into squares. Garnish with whipped cream if desired.

4 tilapia fillets (4 ounces each)
1-1/4 teaspoons Cajun seasoning
3 tablespoons olive oil, divided
1 medium yellow summer squash, halved lengthwise and sliced
1 package (16 ounces) frozen pepper and onion stir-fry blend
1 can (14-1/2 ounces) diced tomatoes, drained
1 envelope fajita seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked brown rice
Sprinkle fillets with Cajun seasoning. In a large skillet, heat 2 tablespoons oil over medium heat. Add fillets; cook until fish 4-6 minutes on each side. Remove and keep warm. Wipe pan clean. In same skillet, heat remaining oil. Add squash; cook and stirring 3 minutes. Add stir-fry blend and tomatoes; cook until vegetables are tender, 6-8 minutes longer. Stir in fajita seasoning mix; cook and stir until slightly thickened. In a small bowl, mix beans, salt and pepper. Divide rice among 4 serving bowls; layer with beans, vegetables and fillets. If desired, serve with toppings like avocado, sour cream, salsa, chopped cilantro.

Chicken:
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic minced
1/2 cup fresh basil leaves finely chopped
Salt and pepper to taste
2 lbs boneless skinless chicken breasts, sliced in half horizontally

Peach Salsa:
3-4 medium ripe peaches pitted and diced
2 tablespoons minced red onion
2 tablespoons minced jalapeno pepper
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
Salt and pepper to taste
Fresh minced basil for garnishing

Prep the chicken: In a shallow bowl, whisk oil, lemon juice, garlic, and basil. Season with salt and pepper to taste. Arrange chicken in marinade and coat both sides. Place in refrigerator and marinate 1-2 hours or overnight.
For the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste. Refrigerate.
Remove the chicken from marinade and grill over medium-high heat, flipping once until chicken is cooked through, about 10 minutes.
Serve chicken warm with peach salsa on top and additional minced basil.