Garden Overflow

                  Fresh Tomato Sauce

1/4 cup olive oil

6 tomatoes, chopped

3 onions, minced

2 green bell peppers, minced

4 cloves garlic, minced

3 tablespoons white wine

salt and pepper to taste

1.

In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.

2.

Mix ingredients well; cover and simmer for 30 minutes. Serve.

                    Lemon String Beans

1 clove garlic, peeled and cut in half

1/4 cup fresh lemon juice

1/4 cup olive oil

1 pound fresh green beans, trimmed

1 teaspoon salt

1.

Mix together the garlic, lemon juice, and olive oil in a large bowl; set aside.

2.

Bring a large pot of salted water to a boil. Cook the green beans in the water for 5 to 6 minutes; drain. Cool beans for about 10 minutes. Place cooled beans in the large bowl and toss with the lemon juice mixture; season with salt. Allow beans to rest for 2 minutes before stirring again. Repeat 2 minutes rest and stirring once more. Remove garlic before serving.

                      Fruit Salad with Vanilla Yogurt

1 (16 ounce) package fresh strawberries

, hulled and halved

1 large peach, pitted and cut into bite-size

pieces

2 plums, pitted and cut into bite-size

pieces

2 kiwi fruit, peeled and cut into bite-size

pieces

1 cup dark sweet cherries, pitted and

halved

1 cup honeydew melon balls or cubes

1 cup cantaloupe balls or cubes

1 cup cubed fresh pineapple

1 cup grapes

2 (16 ounce) containers low-fat vanilla

yogurt

1.

In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.