Salsa:
2 medium tart apples (such as Granny Smith), peeled and chopped
1 small basket strawberries, cut up in small pieces
2 medium kiwifruit, peeled and chopped
1 orange
2 Tbls. brown sugar
2 Tbls. apple jelly, melted
1/4 cup lemon juice

In a bowl combine apples, strawberries and kiwi. Zest orange with zester and dice zest very fine. Squeeze juice to equal 1 1/2 tsp. from orange and add to the mixture along with lemon juice. Stir in brown sugar to apple jelly and pour over fruit mixture. Mix all ingredients thoroughly. Yields about 4 cups.

Cinnamon Chips:
8 flour tortillas
1 Tbls. water
1/4 cup sugar
2 tsp. ground cinnamon

Brush tortillas with water. Combine sugar and cinnamon and sprinkle over tortillas. Cut each tortilla into 8 wedges. Place on a baking sheet and bake at 400° for 6-8 minutes until lightly brown. Cool and serve with salsa.

Grilled Sirloin Skewers
with Peaches and Peppers
The sweetness of peaches and red bell peppers
contrasts nicely with the cumin-rubbed steak
and parsley-garlic sauce.

Kebabs:
1 1/2 Tbls. ground cumin
1 1/2 Tbls. cracked black pepper
2 3/4 tsp. salt
2 lbs boneless sirloin steak, cut into 48 (1-inch) pieces
4 peaches, each cut into 8 wedges
2 small red onions, each cut into 8 wedges
2 large red bell peppers, each cut into 8 (1-inch) pieces
Cooking spray

Sauce:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 tsp olive oil
1/4 tsp salt
1/4 tsp. cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Prepare grill. To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge and 1 bell pepper piece alternately onto each of 16 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.

To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired. Makes 8 servings of 2 kebabs each.

Salad:
1 1/2 medium red peppers, diced
1/2 medium red onion, chopped
2 cans (15 to 19 oz.) black-eyed peas
1 (10 oz.) package frozen peas, thawed

Dressing:
1/3 cup white wine vinegar
1/4 cup olive oil
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2-3 Tbls. snipped fresh thyme leaves
(if unavailable substitute 2 tsp. dried)

Overnight or 3 1/2 hours before serving: Rinse and drain black-eyed peas. In a large bowl combine peppers, onion, black-eyed peas and green peas. In a smaller bowl whisk together all dressing ingredients, adding oil in slow stream last. Combine with salad ingredients, mixing well. Refrigerate until ready to serve. Just before serving garnish with tomato wedges.