We get invited to a lot of potluck dinner parties and with the garden exploding right now, it’s easy to come up with “fresh” ideas. Here are some great ones —whether you leave the house or not!

Succotash Salad
2-4 ears corn
1 zucchini
1/2 red onion
3 T. olive oil
2 T. fresh squeezed lime juice
1 t. salt
1 cup lima beans (optional*)
1/2 t. red pepper flakes

1/3 cup chopped cilantro
Top with bacon bits

Cook the corn and then remove the kernels. Cut the zucchini the long way, scoop out the seeds and then dice it into small pieces. Chop the tomatoes and dice the onion. In a serving bowl, combine the oil and lime juice —season this with the salt and red pepper flakes. Toss all of the remaining ingredients in the dressing —allow it to sit to blend the flavors. (*I like lima beans but use the canned ones.)

Zucchini Cookies
1 cup grates zucchini
1 t. baking soda
1 cup sugar
1/2 cup shortening
1 egg, beaten
2 cups flour
1 t. cinnamon
1/2 t. salt
1/2 t. cloves
1 cup nuts, chopped (walnuts, almonds)
1 cup raisins

Combine the zucchini, baking soda, sugar, shortening and egg. In a separate bowl, combine the flour, cinnamon, salt and cloves, add this to the first mixture and then fold in the nuts and raisins last. Drop by spoonfuls on greased cookie sheets. Bake for 12 to 15 minutes at 375 degrees.

Dilly Cheese Bread
3 cups flour
1 cup whole wheat flour
1 T. baking powder
1 t. salt
2 T. fresh dill, snipped
1/2 t. celery seeds
1/4 t. black pepper

1 1/2 cups grated Monterey Jack Cheese
1/3 cup finely chopped onion
1 egg
1 3/4 cups buttermilk*

Preheat the oven to 375 degrees. Grease two loaf pans and then set them aside. Combine the flours, baking powder, salt, dill, celery seeds, pepper, cheese and onion in a large bowl. In a separate bowl, combine the egg and butter milk before adding them to the mixture in the large bowl —stir just to combine. Spoon evenly into the two pans —bake for 40 minutes or until a toothpick inserted into the loaves comes out clean. Cool the loaves in the pans for 10 minutes and then remove to them to a rack. (Put one in the freezer!) (* Can’t find buttermilk? Add one tablespoon of vinegar to milk to make one cup of buttermilk, or just use plain yogurt.)

Tortellini Salad with Nuts
2 lbs. cheese tortellinis
1 green pepper, chopped
1 red bell pepper, chopped
2 bunches scallions, chopped
1/2 cup almonds, sliced
1/4 cup torn fresh basil leaves
1/4 cup dill, snipped
1/4 cup fresh grated Parmesan cheese
1/4 cup balsamic vinegar
1 garlic clove, minced
1/4 t. salt
Dash black pepper (to taste)
(*Shrimp, chicken, turkey or ham can also be added.)

Cook the tortellini according to package directions, and then drain well and place them in a large bowl. Toss the peppers, scallions, almonds, basil, dill and cheese with the pasta. Make the dressing: in a small bowl, whisk together the vinegar, garlic salt and pepper, and then slowly add the oil while constantly whisking. Pour this over the salad, cover and then chill it. Serves eight to 10.