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KMAX Good Day Recipes Jan. 31, 2002 10:59 am June 21, 2002 Kibble and Bids Grilled Peach and Goat Cheese Bruschetta 1 large Peach-sliced ( your favorite variety) 8 oz Chevre cheese (goat cheese) 2 C Extra Virgin Olive Oil 1 bunch Arugula- cleaned and stemmed 1/2 C Balsamic Vinegar 1/4 C Honey 1 Garlic clove 1 French Baguette Salt and fresh cracked Pepper Slice baguette into 1/2 inch diagonal slices and toss with one cup of the olive oil. Slice peach into long 1/8 inch slices and place in a bowl with half cup of olive oil, balsamic vinegar, honey and garlic. Let marinate for a few minutes then grill on both sides for about 2 minutes. Then grill the baguette slices until lightly toasted. Place Arugula Leaf on grilled Bruschetta then a thin slice of goat cheese and finally top with grilled peach. Sprinkle Bruschetta with salt and fresh cracked pepper and drizzle lightly with olive oil. Serve warm. Coconut Salmon Seviche Served on mini tostadas 1 lb. Fresh Salmon-diced 1/2 C fresh Coconut-chopped 4 Serrano chilies-diced 2 Garlic cloves-minced 1/2 bunch Cilantro-chopped 1/4 C Lime juice 2 tsp Cumin 6 yellow corn tortillas Salt to taste Mix all of the fresh ingredients together and let sit covered in the refrigerator for at least six hours before serving. Cut circles out of the tortillas with a cookie cutter and pan-fry them in corn oil until crispy. Top the mini tostada with Seviche and garnish with fresh cilantro. June 7, 2002 Russian Turkey Burgers 1 pound GROUND TURKEY 1/4 cup raisins 1/2 cup sour cream 1. In a medium bowl combine turkey and raisins. Shape into four patties. 2. Broil as desired until internal temperature reaches 160 to 165 degrees F. and juices run clear. Mediterranean Turkey Burgers Ingredients: 1 pound GROUND TURKEY 1/2 cup butter cracker crumbs 1 package (10 oz.) frozen chopped spinach, thawed and drained 1/3 cup chopped onion 6 tablespoons Dijon-style mustard 1/4 teaspoon salt 1/4 cup sliced roasted red peppers 4 ounces fresh mozzarella