Apple-And-Zucchini Salad

1/3 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large Red Delicious apples, diced
1 large Granny Smith apple, diced
1 green bell pepper, cut into thin strips
2 small zucchini, thinly sliced
2 cucumbers, peeled and thinly sliced
Leaf lettuce
Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.
Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined
serving plates.

Shrimp, Asparagus, and Penne Pasta

The homemade pasta sauce in this dish is flavored with garlic, oregano, and crushed red pepper, and cooks quickly while the pasta boils. Serve with salad and focaccia wedges.
1 cup uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion,
garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over
medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with
cheese.

Latin Cabbage & Corn Salad

For the dressing
2 limes, juiced
1/4 cup red wine vinegar
1 tsp salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil

For the salad
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15oz) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds

Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients in a large mixing bowl.

Just before serving, toss the salad with the dressing. Keep refridgerated and covered until just ready to use.