Ann Marie’s Fresh Avocado, corn & Mozzarella salad; Stuffed Steak ; Blueberry cream cheese pie 

Fresh Avocado, corn & Mozzarella salad3 ears of corn-take corn off cob2 avocado, cut into cubes 1 pint cherry tomatoes, halved Fresh mozzarella cubed Dressing:2 tablespoons olive oil 1/2 teaspoon grated lime zest 1 tablespoon fresh lime juice 1/4 cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon pepper DirectionsCombine the corn, avocado, tomatoes and mozzarella in a bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Stuffed Steak½ cup sweet onion, chopped ½ cup red bell pepperProsciutto (about 3 to 4 slices), chopped 1/4 cup Italian bread crumbs1/3 cup grated Parmigianino 2 pound eye round roast,1 package chopped frozen spinach thawed and drainedOptions-mashed potatoes, mushrooms, feta cheese, hot sauce…DirectionsSauté garlic in olive oil. Add onion and red pepper, cook 1 minute. Add the prosciutto and the spinach. Add sea salt, pepper & breadcrumbs.. Let cool. For stuffing the roast, use a long sharp knife & cut a hole through the center of the roast ——make sure the hole is even and goes all the way through. Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe in the filling. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Make sure the pan is hot so you can sear each side for 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Blueberry cream cheese pie:1 cup of blueberries 3/4 cup of sugar2- 8 oz packages of cream cheeseMix sugar and cream cheese until blended. Fold in berries. Pour into pie shellBake 350- for 20 minutes or until the filling is bubbling and the crust is a golden brownCool and top with:Whipped cream and berriesOr8 oz of sour cream mixed with 2 Tbs confectionary sugar and garnish with berriesAnn Marie’s KitchenCatering & Event