Of course there are the usual sandwich ideas. But I have a wonderful rice
salad and Poppy Seed, Onion and Cheese Batter Bread.

You could also do some nice quiches and serve a greek salad of baby lettuces, tomatoes, capers, red onion, olives, feta with a dressing of olive oil, red wine vinegar and garlic. Add to this some fresh fruit and some muffins.

SOUTHWESTERN RICE SALAD:

1 whole serrano or jalapano chili
2 Garlic cloves or to taste
6 TB olive oil
1/4 Cup lemon juice
1/2 tsp cumin, ground
3/4 tsp salt
1 med tomato
1/2 yellow bell pepper
5 green onions
1/2 small jicama (about 10 ounces)
1/2 Cup cilantro (loosley packed)
2 1/2 Cups cooked rice (cold)
2 Avocados
1/2 pound Monterey Jack cheese

This recipe calls for a food processor. But can be made without one.

Core, quarter and seed the tomato. Cut bell pepper, onions, and jicama into 1-inch pieces. Cut cheese into 1/2-inch cubes.

STEEL KNIVE: With machine running, drop chile and garlic through feed tube and mince. Add oil, lemon juice, cumin and salt and mix 5 seconds, stopping once to scrape down sides of work bowl. Leave in work bowl.

Add tomato, bell pepper and green onions to work bowl; chop coarsely using about 10 on/off turns. Transfer tomato mixture to large bowl. Add jicama and 1/2 cup cilantro to work bowl and chip coarsely using on/off turns. Add jicama mixture and rice to tomato mixture and toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)

Up to 2 hours before serving, peel avocados and cut into 1/2-inch cubes. Mix avocado and cheese into salad. Adjust seasoning.

Garnish salad with fresh cilantro sprigs. I like to serve as a nice summer lunch with cheese bread.

REMINDER: A serrano is very hot, small fresh green chili available at Latin American markets and some supermarkets. For less heat use jalepeno or lessen the amount of chili.

POPPY SEED ONION AND CHEESE BATTER BREAD:

3 TBS Poppy Seeds
4 Cups all-purpose flour, unbleached
2 TB baking powder
1 1/2 tsp salt
1 tsp baking soda
2 Cup sharp cheddar cheese, grated
3 Medium green onions, finely chopped
4 eggs
1 Cup plain nonfat yogurt
1 Cup nonfat milk

Pour boiling water over poppy seeds and let soak until seeds sink to the bottom, about 10 minutes. Drain well. Wring poppy seeds dry in towel.

Preheat oven to 375 degrees F. Grease three 9 x 5 inch loaf pans. Combine flour, baking powder, salt and baking soda in large bowl. Stir in poppy seeds, cheese and onions. Make well in center. Add eggs to well. Whisk until frothy. Whisk buttermilk into eggs, then whisk quickly just to incorporate flour; batter should be lumpy. Divide batter amoung prepared pans. Bake until tester inserted in center comes out clean, about 35 minutes. Cool to room temperature before serving.

The original directions said that his makes 3 loafs. My experience is that it only makes 2.

Enjoy

Debbie