Fresh Veggie Pasta
Cook spaghetti according to package directions. Meanwhile in a large skillet, heat the oil. Sauté the zucchini, yellow squash, bell pepper, onion, oregano, salt, pepper and cayenne pepper for 4 to 5 minutes or until vegetables are crisp-tender. Add garlic, cook 1 more minute. Add beans and tomatoes. Bring to a boil, reduce heat, cook and stir 2 minutes. Sprinkle with cheeses, cover and simmer 2 to 3 minutes or until cheese is melted. Sprinkle with basil. Drain spaghetti. Serve with the vegetable mixture on top of the spaghetti.
Peachy Tossed Salad
For dressing in a small bowl, whisk together the oil, orange juice, lemon juice, sugar, parsley and pepper. In a large bowl, toss the romaine, peaches and blueberries. Drizzle with dressing and toss lightly.
Frosty Melon for Dessert
Place 6 cups of the melon cubes in the freezer for 30 to 60 minutes. (Reserving 2 cups of the cubes in the refrigerator for a planned over lunch the next day) Immediately before serving, combine the 6 cups of frosty melon cubes and the juice in a large bowl. Sprinkle with the fresh mint. Serve immediately for a light refreshing dessert.
In a medium bowl, mix the lemon juice, lemon zest and honey. Add the berries and stir gently. To assemble the parfaits, in 6-8 oz glasses, spoon 1/8 cup yogurt in each glass. Top with 1/4 cup of berries, and 1/4 cup yogurt and 1/4 cup berries. Serve or refrigerate up to 2 hours.
Tomato, Mozzarella and Basil Sandwich
Butter the bread. Place 2 slices of bread, butter side down, in a skillet over medium high heat. Add the cheese slice, ham, tomato slices and the basil on top of the bread. Top with the other slice of bread, butter side up. Cook until lightly brown, turn and cook the other side until light brown.
Veggie Plate for Two
Arrange the carrot sticks in the middle of a medium size plate. Add the sliced cucumber around the outside of the plate. Sprinkle with parsley.
Melon and Yogurt for Dessert
Place the melon around the edge of a large plate. Place a small bowl in the center and fill it in with the yogurt. Sprinkle the mint on top of melon and yogurt
Zucchini, yellow squash, bell peppers, onion, garlic, black beans, blackeye peas, tomatoes, mozzarella cheese, orange juice, romaine lettuce, peaches, blueberries, cantaloupe, honeydew, watermelon, orange-pineapple juice, whole wheat bread, carrots, cucumbers are WIC Approved Foods.
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