sprinkle cooked side with grated Parmesan and grill, covered, an additional 5-10 minutes; until cooked through.

June Chili

Serves 8-10 Ingredients:

3 pounds bulk pork sausage 1-2 jalapenos, seeded and diced

4 cups farmers market vegetables, diced (squash, zucchini, asparagus, onions, peppers)

6 cloves garlic, minced 2 tablespoons chili powder 1 (14.5-ounce) can beef broth 1 28-ounce can crushed tomatoes

1 (15.5-ounce) can black beans, drained and rinsed

2 cups plain yogurt

Directions: In heavy 4-quart saucepan, cook sausage and jalapenos over medium high heat, stirring frequently until meat is no longer pink; drain. Add vegetables, garlic and chili powder to sausage mixture and sauté 5 minutes. Add beef broth and tomatoes; reduce heat and simmer 20 minutes. Stir in black beans and yogurt; cook 5 minutes. Serve with additional yogurt for topping.

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Quinoa Feta Salad

Serves 6


1 cup quinoa, rinsed

1/2 store-bought rotisserie chicken 1 mango, diced

1/4 cup Vidalia onion, thinly sliced

1/2 cup champagne vinaigrette

1/2 cup orange juice Salt and pepper to taste

1 (6-ounce package) Wisconsin Feta Cheese, crumbled

1/2 pint blueberries

Directions: Combine 2 cups water and quinoa in medium saucepan; bring to boil over medium high heat. Reduce heat to low; cover and simmer 20 minutes. Remove from heat, uncover and fluff with fork; set aside.

Using two forks, pull chicken into bite-size pieces. In large bowl, combine chicken, mango and onion; toss. In small bowl, whisk together vinaigrette and orange juice; pour half over quinoa and remaining over chicken mixture. Season with salt and pepper. Divide quinoa among serving plates; top with chicken mixture. Garnish with Feta and blueberries.