Zucchini with Tomatoes

Ingredients:
zucchini
tomatoes
cheese

Process:
1. Cut the zucchini length-wise and place on a baking sheet.
2. Slice the tomato and set the slices on top of the meat of the zucchini.
3. Sprinkle with cheese and bake at 350 until the cheese is golden and the zucchini is tender (about 15 minutes).

Chili-lime Corn

My aunt gave me this recipe. As an alternative to cooking on the stove or if you are in a hurry, you can put all of the ingredients into a microwave safe bowl and heat until hot. This makes a nice compliment to BBQ or basic chicken dishes.
Ingredients 1/2 package of frozen corn
1/4 tsp. garlic
1/4 tsp. Each of chili powder, paprika, and cumin
juice from 1 lime (or lemon)
1tbsp. Cilantro
Parmesan cheese (a light grating)
Optional 2 tbsp. butter
Process
1. In a small sauce pan, mix all of the ingredients together.
2. Cook on low until corn is hot.

Strawberry Kiwi Fruit Salad

This recipe is written to serve 2 people. The quantities are easily adjusted for larger groups. I used a light ceasar vinaigrette, but most flavors of vinaigrette should work nicely as long as the flavor does not overpower the sweetness of the fruit.
Ingredients
2 cups spinach
5 strawberries
2 kiwi fruit
feta cheese

Process
1. Slice the strawberries and kiwi fruit. Mix with the spinach.
2. When ready to eat, serve with feta cheese crumbled over the salad and your choice of dressings.

Asparagus with Water Chestnuts

These make a nice side for most chicken or pork meals as well as general steak meals. The water chestnuts add a nice crunchiness to the asparagus and there is a bit more flavor than plain, steamed asparagus has. As an option, you can add 1 teaspoon of butter during the cooking, but it really doesn't need it. This dish would make a nice side for a holiday meal.
Ingredients
2 tsp olive oil
1/4 cup red onion
1 (5 oz) can of water chestnuts, drained and sliced
1 bunch of asparagus
2 tsp balsamic vinegar

Process
1. Heat the olive oil over medium high heat.
2. Saute the onion for 3-5 minutes, until beginning to golden (but not yet entirely browned).
3. Add the rest of the ingredients in order and cook, stirring occasionally, for another 10 minutes. The asparagus will develop a deep green color and should still be crunchy.