Bonterra 1999 Organically Grown Cabernet Sauvignon North Coast, California This velvety-soft red wine is a result of delicately blending a small amount of syrah. This gives this organically grown cabernet a complex structure of cherry and black pepper balanced by the toasty vanilla-spice from the new French and American oak.

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Fresh summer strawberries are sweet and juicy this time of the year. You'll find this smoothine lite and refreshing.

Ingredients

	20 fresh strawberries
	1 regular container of organic vanilla yogurt
	3/4 cup of vanilla rice milk
	1/2 tea spoon of vanilla extract
	1 1/2 table spoon of honey

Directions   

1. Cut off strawberry tops and discard, wash strawberries and rinse.

2. Combine all ingredients into blender and blend on high for 40-60 seconds.

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette. 

Ingredients

	6 ears corn, husked and cleaned
	3 large tomatoes, diced
	1 large onion, diced
	1/4 cup chopped fresh basil
	1/4 cup olive oil
	2 tablespoons white vinegar
	Salt and pepper to taste

Directions   

1. Bring a large pot of lightly salted water to a boil. Add corn and cook for 7 to 10 minutes, or until desired tenderness. Drain, cool and cut kernels off the cob with a sharp knife.

2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

This is a great soup. Ideal when served with a Mexican feast.

Ingredients

	1 tablespoon olive oil
	3 cloves of garlic, crushed
	2 tablespoon chopped fresh cilantro
	2 fresh cerano chillies, chopped and seeded
	1 onion, chopped
	1 cup whole kernel corn
	2 large carrots, peeled and sliced
	1 large leek, trimmed and sliced
	1 large potato, peeled and chopped
	5 cups vegetable broth
	1 avacado, diced
	salt and pepper to taste

Directions   

1. Heat oil in a large pot over medium heat. Heat onions and garlic. Saute until onion is tender. Stir in cerano chillies, corn, carrots, leek, potato, salt and pepper; cook 5 minutes and then pour in vegetable broth.

2. Simmer for 30 to 45 minutes, or until potatoes and carrots are soft; add cilantro in the last 5 minutes.

3. Add diced avacado and pinch of fresh cilantro when ready to serve