THE POWER OF POSITIVE EATING | 1, 2, 3, 4

ORANGE-WILD RICE SALAD WITH SMOKED TURKEY

You'll love the contrast of textures - crunchy wild rice, crispy celery, chewy dried cherries, and soft, juicy oranges. And their combined flavors make this summer salad the life of picnics, potlucks, or just the office lunch.

6 cups water
1 cup uncooked wild rice
1 cup orange sections (about 4 oranges)
1/2 cup diced celery
1/3 cup dried sweet cherries or sweetened dried cranberries
1/2 pound smoked turkey breast, diced
1/4 cup thawed orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1 1/2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Bring water to a boil in a medium saucepan; stir in rice. Partially cover, reduce heat, and simmer 1 hour or until tender. Drain; cool. Place rice, oranges, celery, cherries, and turkey in a bowl.

Combine orange juice concentrate and remaining ingredients; stir well with a whisk. Pour over rice mixture; toss well. Cover and chill.

Serves 7.

FRESH FRUIT COMPOTE WITH ORANGE-LIME DRIZZLE

2 cups sliced strawberries
1 cup cubed peeled kiwifruit (about 4)
1 cup sliced banana (about 2)
1 cup cubed peeled ripe mango
1 cup cubed peeled papaya
2 tablespoons thawed orange juice concentrate, undiluted
2 teaspoons lime juice
3 tablespoons chopped fresh mint

Combine the first 5 ingredients in a a large bowl, and set aside. Combine the remaining ingredients, and drizzle over the fruit mixture. Toss gently to coat.

Serves 6.

LOADED MACARONI AND CHEESE

Macaroni made with two different Italian cheeses seems pretty decadent on its own. But we've added red peppers, carrots, peas, and broccoli to give this old favorite a new twist and a lot more flavor.

1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3 garlic cloves, minced
1 cup shredded fontina cheese
1 cup grated Asiago cheese
1/4 cup chopped fresh basil
1 tablespoon spicy brown mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
8 cups water
5 cups uncooked macaroni or cavatappi pasta (about 12 ounces)
2 cups broccoli florets
1 cup diced carrot
1 cup (2-inch) julienne-cut red bell pepper
1 cup frozen petite green peas, thawed

Lightly spoon flour into a dry measuring cup; level with a knife. Place in a medium saucepan, gradually add milk, stirring with a whisk until blended. Stir in minced garlic. Place over medium heat, and cook until thick (for about 5 minutes), stir constantly. Stir in fontina and next 6 ingredients (fontina through garlic powder), and cook 1 minute. Stir constantly until cheese melts.

Bring water to a boil. Add pasta; cook 6 minutes. Add broccoli and carrot; cook 6 minutes. Stir in bell pepper and peas; cook 1 minute. Drain. Combine pasta mixture and cheese mixture. Serve immediately.

Serves 6.

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