Razzle-Dazzle Berry Salad

• INGREDIENTS:
• 2 cups mixed greens
  1/2 cup EACH raspberries AND blackberries
  1/2 avocado, sliced
  1/4 cup red onion, sliced
  2 tablespoons Sunny Select Marie Callender's Raspberry Vinaigrette
  2 tablespoons chopped pecans OR walnuts
  

Add all ingredients to medium bowl; toss to coat. Makes 2 servings.

Sizzling Summer Squash

• INGREDIENTS:
• 2 yellow crookneck squash, 1/2" slices
  2 large tomatoes, 1/2" slices
  1/4 cup grated Sunnyside Farms Parmesan Cheese, divided
  1 tablespoon dried oregano, divided
  2 tablespoons Sunnyside Farms Butter or Margarine, melted
  

Layer half squash and tomatoes on bottom of baking dish (8x8"). Sprinkle with half Parmesan cheese and dried oregano. Layer remaining squash and tomatoes; top with oregano and cheese. Drizzle with melted butter. Bake at 350 degrees covered 30 minutes (or microwave covered on high 10 minutes until done. Makes 4 - 6 servings.

Farmer's Market Italian Skillet

• INGREDIENTS:
• 1/2 pound ground turkey
  1 jar (26 oz.) Sunny Select Hearty Vegetable Pasta Sauce
  1 cup water
  1.5 cups EACH zucchini, chopped AND corn, fresh, frozen or canned
  1 package (25 oz.) Sunny Select Classic Cuisine Frozen Ravioli
  1 cup part-skim ricotta cheese
  Salt & pepper to taste
  
  

In large skillet or pot on medium high, cook turkey 5 minutes, stirring frequently. Add all ingredients except ricotta cheese. Stir; let simmer 10 minutes. Reduce heat to medium low; add spoonfuls of ricotta cheese to mixture. Cover and simmer 3 - 5 minutes. Serve with French bread & bagged salad for a delicioso 15 minute meal solution. Makes 4 servings.

Chocolate Hazelnut Gelato

• INGREDIENTS:
• 2 cups Sunnyside Farms Milk
  1 cup Sunnyside Farms Heavy Cream
  3/4 cup Sunny Select sugar, divided
  4 egg yolks
  1/2 teaspoon Sunny Select vanilla extract
  1 jar (13 ounces) chocolate-hazelnut spread (Nutella)
  1/2 cup toasted hazelnuts, chopped

In saucepan combine milk, cream and 1/2 cup sugar over medium heat. Cook 5 minutes until sugar dissolves. In medium bowl, mix egg yolks with remaining sugar until eggs become thick and pale yellow, about 4 minutes. Pour 1/2 cup of warm cream mixture into egg mixture; stir. Add mixture back to saucepan; cook over low heat, stirring constantly, until mixture becomes thick enough to coat back of a wooden spoon (7 to 10 minutes). Stir in vanilla and hazelnut spread until dissolved. Chill in refrigerator before pouring into an ice cream maker; follow manufacturer's instructions to freeze. Serve topped with hazelnuts, if desired.