Dill Gazpacho

6 medium ripe tomatoes, finely chopped
2 cucumbers, peeled and finely chopped
1 onion, finely chopped
1 sweet bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
juice of 1 large lemon
1 tablespoon balsamic vinegar
2 teaspoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh dill

In large bowl, mix all vegetables together. Add lemon juice, vinegar, oil and spices and stir well. In a blender or food processor, puree half of the mixture until smooth. Return to bowl and mix well. Cover and chill at least one hour. Serve with tortilla chips or crusty bread.

Makes 6 servings
.
Sweet Grilled Pork Tenderloin

¼ cup soy sauce
¼ cup packed brown sugar
1/3 cup plum jam
¾ cup cola or black cherry soda
1 pound pork tenderloin

In small sauce pan, mix together soy sauce, brown sugar and jam over low heat until sugar dissolves. Reserve ¼ cup of sauce for basting while grilling. Combine remaining sauce with soda in a large plastic resealable bag. Place meat in bag and seal. Marinate in the refrigerator for at least 4 hours or overnight. Preheat grill for medium heat. Lightly oil preheated grill and discard marinade. Cook tenderloin for 15-20 minutes or to desired doneness, basting occasionally with reserved sauce. Remove meat from grill and allow to rest for 5 minutes before slicing into ¼-inch-thick medallions.

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

1 (10-ounce) package mixed baby greens
1 pomegranate, peeled with seeds separated
1 (8-ounce) package crumbled feta cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil

Place lettuce, pomegranate seeds and feta cheese into large mixing bowl and set aside. Whisk together the lemon juice and zest, mustard, vinegar and oil in separate bowl. Pour over the salad and toss to coat. Serve immediately.

Makes 5 servings.

Recipes from AllRecipes.com