Get more free time this summer. COUNTRY TOMATO CHEVRE TARTE A great appetizer or light lunch 1 package (17 oz.) frozen puff pas- try (2 sheets), thawed 1/2 cup thin sliced mild onion 4 garlic cloves, minced 1 red bell pepper, halved, seeded and cut vertically into very thin slices 8 plum tomatoes, sliced into 1/8- • inch-thick rounds kosher salt and pepper to taste 16 fresh sage leaves 3 T. olive oil 10 oz. Chevre (or other soft goat cheese), crumbled 1/2 cup freshly grated Parmesan cheese Preheat oven to 425F. Place the sheets of puff pasty on a baking sheet with sides and press together and up the sides of the pan. Arrange the onion, garlic, bell pepper and tomato slices over the pastry. Season the tomatoes with salt and pepper and arrange the sage leaves over all. Drizzle with olive oil and sprinkle the Chevre and Parmesan cheeses over. Bake, uncovered, for 25 minutes, or until the pastry is golden. Remove from . oven and cut into large squares and serve. Makes varied appetizer servings or 6 lunch-sized servings. CANTALOUPE WITH FETA, OLIVES AND WALNUTS Serve as a brunch dish, salad or unusual dessert. 1 caritaloupe, peeled and cut 'into thin slices 1 T. extra virgin olive oil 1/4 cup fresh shredded basil 1/2 cup crumbled feta cheese 1/4 cup chopped walnuts, lightly toasted 1 lemon, cut into 16 thin half-slices Arrange the cantaloupe slices on a serving platter. Drizzle with the olive oil and sprinkle with the basil, crumbled feta and walnuts. Arrange the lemon around and over the mel- ons. Makes 8 servings. BLUEBERRY BREAD PUDDING I usually think of bread pudding as cold-weather food. This is lighter (like French toast) and filled with summer blueberries. A great dessert or breakfast dish. 3 cups milk 1 cup sugar 6 large eggs 1/4 cup rum 2 t. vanilla 10 cups 1-inch challah cubes 1 cup chopped pecans, lightly toasted 2 cups blueberries 1/2 cup sugar Spray a large glass or ceramic bak- ing dish with non-stick cooking spray. Set aside. Preheat oven to 350F. Combine milk, 1 cup sugar, eggs, rum and vanilla in a medium bowl and whisk well. Set aside. In a large bowl, toss the challah, almonds and blueberries. together. Transfer the mixture to the prepared pan. Gently pour the milk mixture over the bread mixture and press down to soak the bread. Sprinkle the top of the pudding with sugar. Bake the bread pudding for 1 hour. Remove from oven and cool for 1 hour before serving. Serve warm. Makes 8-12 servings. ❑ For more recipes, go to w-vvw.detroitjewishnews.corn Citnie3. The power to amaze yourself" 248-244-9030 248-258-9030 633 S. Adams Birmingham, MI 48009 158 W. Maple Rd. Troy, MI 48084 Join Now Rest of StilliMer 248-336-9030 248-355-9030 FREE' 2985 W. 12 Mile Rd., Suite B Berkley, MI 48072 23920 Nine Mile Rd. Southfield, MI 48034 Over 7000 locations to serve you. ittioRrtu3a11 51.0 1/4 cup pinenuts, lightly toasted salt and pepper to taste Vinaigrette: 4 T. balsamic vinegar 1/4 cup extra virgin olive oil kosher salt and freshly ground pep- per to taste Place chicken in a large bowl and add remaining chicken ingredients. Toss well and marinate for 2-6 hours. Heat grill to medium-high. Remove chicken from marinade and grill until cooked through, about 15 minutes total (discard marinade). Brush peach halves with olive oil and grill (cut side up first), about 8- 10 minutes total. Arrange the greens on individual dinner-sized plates. Cut the chicken breasts into thin strips and arrange over the greens. Top with peaches, onion, corn, and pinenuts. Drizzle the vinegar and oil over the salads and season with salt and pepper to taste. Makes 8 servings. All the support you need to achieve your commonsense weight loss goals is waiting for you at Curves. And for the rest of the summer, it's free. 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