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Call us toll-free for details or to receive your free information package: PHARMACY TO AMERICA 1.888-956-6689 or visit Our Website: www.pharmacytoamerica.com The Medications you need - The prices you can afford - The way to make it all possible BARLEY, CORN, PEAS AND CHEVRE SALAD SALAD 4 heads belgian endive, washed, leaves separated (or 6 cups salad spinach) 2 cups cooked and drained pearl barley 1 pound green beans, trimmed 1 cup fresh blanched corn kernels, or frozen kernels, thawed 1 cup fresh blanched peas, or frozen peas, thawed 1 cup chopped scallions, white and green parts 1 cup crumbled goat cheese, such as chevre or feta Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 T. fresh lemon juice 3 T. minced fresh mint or thyme 1 t. minced garlic 1 T. Dijon mustard 1 t. honey salt and pepper to taste Arrange endive leaves around a large platter or on 8 individual salad plates, in a sunburst pattern. (If using spinach, arrange the spinach on the plates). Place remaining salad ingredi- ents, except goat cheese or feta, in a large bowl and toss to combine. Prepare vinaigrette: Combine all vinaigrette ingredients in a bowl and whisk until smooth or pour the ingredients into a jar and shake well to combine. Toss the barley mixture with the vinaigrette and spoon the salad on top of the endive leaves or atop the spinach leaves. Garnish with a gener- ous sprinkling of the goat cheese or feta cheese. Makes 8 servings. BAKED POTATOES IN FOIL WITH ONIONS AND DILL Cook this on the grill or in a hot oven. 2 pounds new potatoes, quartered 2 cups sliced onions 1/4 cup extra-virgin olive oil 2 T. butter or margarine, melted 1 cup fresh minced dill juice of 2 lemons 2 T. minced garlic salt and pepper to taste Preheat oven to 400F or grill to medium-high. Stack 2 large pieces of foil on top of one another, shiny side up. Set aside. Combine all ingredients in a large bowl and toss well. Pour the mixture in the center of the foil and pull the sides of the foil up to form a "bag." Gather the edges of the foil and seal tightly. Bake or grill the "bag" for 40 min- utes to 1 hour until the potatoes are tender. Place the packet in a large bowl, open it carefully (the contents will be very hot), toss the potatoes to combine seasonings, and serve the potatoes out of the foil bag or remove the potatoes to a platter and serve with the juices drizzled over. Serves 8. GRILLED MUSTARD-BASTED VEGETABLE KEBABS 8 cups chunked vegetables, such as patty pan squash, zucchini, onions, al dente cooked carrots or new potatoes, bell peppers, broccoli, etc. 8-12 long bamboo skewers (10-inches or more), soaked 1 hour or more in water Mustard Basting Sauce: T. minced fresh ginger 1 t. minced garlic 2 T. brown sugar 3 T. white-wine vinegar 2 T. Dijon mustard 1/4 cup olive oil 2 T. Worcestershire sauce 1 t. fresh ground black pepper 1 T. dried parsley flakes 2 Prepare basting sauce: Whisk together the basting sauce ingredients and set aside. Heat grill to medium high. Thread as many vegetables per skewer as desired, alternating them or keeping like vegetables on individual skewers. Brush one side of kebabs with basting sauce and grill basted side down until lightly charred, about 5 minutes. Brush unbasted side of the kebabs with more basting sauce and turn to grill other side. Grill kabobs until other side is lightly charred. Serve the kabobs hot or at room temperature with remaining basting sauce on the side. Serves 8. GRILLED CHICKEN KABOBS 8 boneless skinless chicken breasts, cut into large chunks Bell pepper pieces, if desired 8-12 long bamboo skewers (10-inches or more), soaked an hour or more in water Basting Sauce: 1/2 cup olive oil juice of 1 lime 2 T. minced garlic 1 T. ground coriander 1 tsp. ground black pepper 1 T. ground turmeric 1 T. Dijon or grainy mustard