Up the "WOW! Factor"--Add Some Cheese!

Looking to add a little spizzazz to dinner? One way to do it is with cheese. Historically, human beings LOVE cheese. It adds beauty to the dish and flavors that can't be matched any other way. And if we're careful--all things in moderation--we can indulge.

I'm cheese-talking because I just found a little treasure. I was flipping through one of my late Aunt Annie's magazines and found a recipe leaflet, "Great Meals Begin with Cheese." Simply stated and never more true. So I thought I'd share a couple of these with you. Try them and let me know what you think. Meanwhile, if YOU run on to a good recipe, please put it in the comment section and I'll be sure to feature it in a post with your name attached. We're all in this together, remember. So until next time, happy cook'n! Now, let's go make a great meal...

SOUTH OF THE BORDER CAESAR-SALSA SALAD (serves 4)

8 C romaine and radicchio salad mix (I like Fresh Express)
2 C cheddar cheese, shredded (divided)
1 ripe avocado, diced
1/2 C black beans, rinsed and drained
1/4 C frozen whole kernel corn, thawed
1/3 C Caesar salad dressing
1/4 C prepared salsa
2 tomatoes, each cut into 8 wedges
1 C croutons

In large bowl, combine lettuce, 1 C cheese, avocado, beans and corn. Combine dressing and salsa; mix well. Pour over lettuce mixture; toss well. Transfer to 4 serving plates; arrange tomatoes on plates. Sprinkle with remaining cheese and croutons.

THREE CHEESE ROASTED VEGETABLES (serves 6)

2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, pared and cut into 1/2 inch slices
1 Tbsp extra virgin olive oil
1 tsp basil, crushed
1 tsp oregano, crushed
1/4 tsp salt
1/4 tsp pepper
1 lg zucchini, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
3/4 C Parmesan cheese, grated
3/4 C Cheddar cheese, grated
3/4 C Monterey jack cheese, grated
Fresh basil sprigs as garnish (optional, but why not--so easy!)

Place potatoes and carrots in greased 13x9 inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt, and pepper. Toss lightly to coat. Bake at 425 degrees for 20 min. Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 min. or until veggies are tender. Sprinkle with cheeses; return to oven about 2 min. more or just until cheese melts. Garnish with basil sprigs. This is fantastic with a crusty bread and a fresh fruit cup.