Sultry Summer Sides

Chili Powder and Cumin-Rubbed Corn on the Cob
6 ears corn with husks
1 1/2 tablespoons butter, melted
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Lime wedges
Prepare grill. Place corn in cold water, and soak for 20 minutes. Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside. Pull husks back from corn; scrub silks from corn. Brush butter mixture evenly over corn. Wrap husks around corn. Place on a grill rack, and grill 16 minutes or until done, turning occasionally. Serve with lime wedges.
Yield: 6 servings
Nutritional Information
CALORIES 151(28% from fat); FAT 4.7g (sat 1.7g,mono 1.7g,poly 0.9g); PROTEIN 4.7g; CHOLESTEROL 8mg; CALCIUM 7mg; SODIUM 243mg; FIBER 4.1g; IRON 0.9mg; CARBOHYDRATE 27.6g

Stuffed Tomatoes
2 large tomatoes
4 hard-boiled eggs, finely chopped, or 6 boiled egg whites
1 scallion, minced
2 tbsp. minced fresh parsley
1 tbsp. mayonnaise
Salt and pepper to taste
Pulp of tomato, coarsely chopped
Cut tomato tops off. With a sharp knife cut out the pulp and set aside, leaving a tomato shell with a deep cavity. Turn tomato shells over on a paper towel and let drain for 30 minutes. Combine chopped egg, scallion, parsley, mayonnaise, salt, pepper, and coarsely chopped tomato. Spoon into tomato shells. Serve on a bed of lettuce.Yield: 2 servings
Nutritional Information

Zucchini Oven Chips
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking sprayPreheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately. Yield: 4 servings

Warm Figs with Goat Cheese
24 small fresh black figs, halved lengthwise
3/4 cup crumbled goat cheese (about 3 ounces)
1 1/2 tablespoons balsamic vinegar
Preheat the oven to 350°. Arrange the figs on a baking sheet, cut sides up. Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar. Bake for about 8 minutes, or until the figs are warmed through. Transfer the figs to a platter and serve immediately. Yield: 4 dozen

White Bean Dip
1 can (15 ounces) white (cannellini) beans, rinsed and drained
8 garlic cloves, roasted
2 tablespoons olive oil
2 tablespoons lemon juice
In a blender or food processor, add the beans, roasted garlic, olive oil and lemon juice. Blend until smooth. Serve on top of thin slices of toasted French bread or pita triangles. This is also excellent placed on top of red (sweet) bell peppers cut into squares.
Yield: 8 servings
Nutritional Information; CALORIES 109; FAT 4g; PROTEIN 5g; CHOLESTEROL 0mg; CALCIUM 53mg; SODIUM 105mg; FIBER 3g; CARBOHYDRATE 15g

Crispy Maple Walnuts
2 cups raw organic walnuts
1 tbsp. sea salt
2 tbsp. maple syrup*
1 tsp. extra virgin olive oil
Filtered water
Sea salt
Sprinkle of cayenne pepper
Soak walnuts in salt and filtered water for at least 7 hours. Rinse off water and drain in colander. Put nuts in a bowl and mix with maple syrup, cayenne, extra virgin olive oil and sea salt. Spread nuts on cookie sheet and put in the oven. Cook at 350 for 10-15 minutes until crispy.*Make sure nuts are fully covered in syrup; you may need to add a drop more.