Watercress, Goat Cheese and Red Pepper Salad

3 bunches watercress, tough stems removed
4 oz goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced fat mayonnaise
2 tbsp chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin stirps and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressign with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

Avocado and Grapefruit Salad

4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives

Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.

Black Bean Quesadilla

2 10-inch flour tortillas
1 cup canned refried black beans
1 cup chunky salsa
1 cup mexican style shredded cheese
1/2 cup prepared quacamole
2 tbs sour cream

1. Preheat oven to 400'. Lay one tortilla on a clean work surface. Spread the beans evenl over the tortilla. Soon 3/4 cup of the salsa over the beans, then sprinkle with the cheese. TOp with the second tortilla

2. Place the quesadilla on a foil covered cookie sheet. Bake for approx 15 minutes or until the cheese is melted and the top is crisp and brown. Meanwhile swirl the quacamole and sour cream together in a small bowl.

3. Cut the quesadilla into 4 equal portions. Serve with the quacamole mixture and remaining salsa.

Leftovers: Cover tightly and refrigerate; store for up to 1 day. Redeat in a 400 degree oven for about 10 minutes or until hot.

Pepper Peach Chicken Skewers

24 small (6 inch) wooden skewers
1 tbs olive oil
1 tbs lemon juice
2 tsp bottled minced garlic
1 tsp ground black pepper
3/4 tsp ground cumin
4 boneless, skinless chicken breasts, each cut into 6 cubes
2 firm ripe fresh peaches, pitted, each cut into 12 cubes.
salt

1. Soak wood skewers in water for 10 minutes.
2. In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade. Toss chicken cubes in the marinade. Cover and refrigerate for at least 20 minutes.
3. Preheat broiler. Place 1 chicken cube and 1 peach cube onto eash skewer. Sprinkle with salt. Place on a broiler pan. Broil until chicken is cooken through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 mintues total.
Serve immediately.