ROASTED VEGETABLES

With fresh vegetables coming on in abundance, this is a delicious way to enjoy a variety of colors and flavors.  I made these for dinner tonight.  My husband and daughter said, "We should have these every night!"  I always try to save some for leftovers for my lunch but there are never any left over!

Pictured are brocolli, baby carrots, vadalia onions,

red peppers, and yellow squash.

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PRETZEL SALAD

Time for fresh strawberries!  This is one of my all-time favorite recipes.  My son, Jordan, loves it as much as I do.  Great for cook-outs and pot lucks.

You can lighten this recipe up by using low fat or fat free cream cheese, splenda, and low fat whipped topping.  You can also use sugar-free gelatin.  For low carb dieters, you can use chopped pecans to replace the crushed pretzels.  I've tried it this way and it's very good!

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FRESH ASPARAGUS SOUP

It's that time of the year again!  Ummmm, fresh asparagus.  You either love it or you hate it but for those lovers out there, well, we just can't wait to start trimming those stalks.  My mother used to make asparagus soup and the tradition carried its way down to me.  I made this soup tonight and my husband, who isn't a big fan of asparagus, loved it.  Even remarking, "This could be served at the Olive Garden."  Now that may be pushing it a little, but I have to admit, it was really good.

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