FEEDS: 4

WHAT YOU’LL NEED:

• 3-4 C. small red skinned potatoes, trimmed and cut in half
• chicken or beef broth
• 1 bunch fresh scallions, trimmed and chopped
• 2-3 T. olive oil
• salt and pepper

LET'S COOK

Place the potatoes in a pot of appropriate size and just cover with the chicken or beef broth. Cover the pot, bring to a boil and cook until the potatoes are tender.

Drain the broth from the pot, saving it for a soup or a stew later on.

Add the scallions, olive oil and some salt and pepper to the potatoes.

Lower the burner to a simmer, cover the pot and allow to simmer for 12-15 minutes, stirring it occasionally.

The scallions melt into the potatoes making them creamy and quite tasty.

MORE IDEAS:

Tiny red skinned potatoes are favored for their creamy texture once boiled.

FEEDS: 3-4

WHAT YOU’LL NEED:

• ¼ C. defrosted orange juice concentrate
• ¼ C. maple syrup
• ¼ C. fruit liqueur such as apricot or even blackberry
• fresh seasonal fruits such as blueberries, strawberries, melon and even bananas

LET'S COOK

Mix the three liquid ingredients in a small bowl. Add whatever fruits you choose to use, mix it gently and cover and refrigerate to allow the flavors to blend. Spoon some of the mix into a bowl, top with a small scoop of your favorite ice cream or sorbet and serve garnished with a mint leave.

MORE IDEAS:

Always be sure that whatever fruits you use are peeled, pitted and cut into bite size pieces.

FEEDS: 4-6

WHAT YOU’LL NEED:

• ¼ C. good olive oil (extra virgin is best)
• ¼ C. red wine vinegar
• salt and pepper
• ¼. C. red onion, diced
• 2.5 oz. jar pimentos, drained and chopped
• 1 C. frozen tiny green peas
• 3 C. cooked and cooled rice (see recipe below)

LET'S COOK

Whip the oil and vinegar together in a bowl, season to taste with salt and pepper. Add the diced red onion and the drained pimentos. Place the peas in a sieve and drain them under hot running water just to defrost them. Then, add them to the other ingredients and gently mix it all together well. Add the rice, again, gently blend all the ingredients together. Taste the mix to determine if it needs any additional salt and pepper.

This dish can now be served or can be covered and kept in the refrigerator for a day or so. For a more dramatic presentation, place the salad in a bowl of appropriate size. Place a plate on top, then invert it all and then remove the bowl. Garnish the edge of the mounded salad with some fresh herbs and serve.

MORE IDEAS:

Heat a tablespoon of oil in a pot. Add a cup of Uncle Ben’s Converted Rice rice, stir it up and sizzle for a minute or two over a high burner. Add 2 cups of boiling water and a generous pinch of salt. Bring to a boil, cover and lower to a simmer, cooking for 15-20 minutes, or until all the moisture is absorbed. When the rice is done, spread on a tray to cool.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 3 T. canola oil
• 3 T. honey
• 1 T. Dijon mustard
• ¼ t. salt
• 1 t. curry powder
• 6 boneless, skinless chicken thigh

LET'S COOK

Combine the oil, honey, mustard, salt and curry in a bowl. Add the chicken and coat on all sides well. Cover and refrigerate for at least 2 hours, turning occasionally to evenly distribute the sauce. Bear in mind that overnight is best.

When it’s time to cook, preheat your broiler pan for at least 6-8 minutes. Place the chicken on the hot pan, smooth side down. Smear with any remaining sauce left in the bowl and broil for about 7 minutes. Turn the chicken over and broil another 6 minutes. Serve with some rice and fresh steamed vegetables.

MORE IDEAS:

I like chicken thighs because they’re juicy and flavorful. This recipe is fine for breasts, too. You might try grilling this chicken dish for summer fun.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 1 T. canola oil
• ½ red onion, diced
• salt and pepper
• 8 Swiss chard leaves and stems
• 5-½ oz. can of tomato juice
• 3-4 cloves fresh crushed garlic
• aged provolone cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner. Add the onion, season with a pinch of salt and pepper and cook just until the onions begin to caramelize. Chop the stems of the Swiss chard and add to the sauté pan. Cook for 4-5 minutes, and then add the leaves, which you have chopped. Use a pair of tongs to mix the ingredients as it cooks.

When the leaves have wilted down, pour in the tomato juice and the crushed garlic cloves. Stir it up and continue cooking for 10-15 minutes. Keep in mind that the longer you cook the dish, the tenderer the stems will become. And, the tomato juice will reduce, making a thick sauce. When the dish is as tender as you like, plate it up and use a vegetable peeler to create flakes of the cheese as a garnish on top.

MORE IDEAS:

A simple dusting of Parmesan or Locatelli cheese is fine, too!

FEEDS: 4-5

WHAT YOU’LL NEED:

• 1 T. oil
• ½ red onion, sliced
• pinch of salt and pepper
• ½ lb. crumbled poultry hot sausage
• 1 sm. yellow squash, sliced
• 8 oz. can diced tomatoes
• 5 cloves crushed garlic
• ½ lb. pasta, small shapes
• 2 T. chopped fresh basil
• grated Parmesan cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner; drop in the onions and season with salt and pepper. When the onions show some color, drop in the raw poultry sausage crumbles. When the sausage is almost cooked, slide in the squash and cook until it’s barely limp. Next, add the diced tomatoes and the crushed garlic, lower the flame and allow to simmer.

Meanwhile, drop the pasta into a pot of boiling salted water and cook until it’s almost el dente, still a bit firm to the bite. Drain the pasta and immediately add to the simmering sauce. Stir in the basil and allow the mix to simmer for about another 5 minutes. The pasta will continue cooking, absorbing the pan juices as it does so. Plate the dish up and garnish with a dusting of the grated cheese.

MORE IDEAS:

I suggest using a can of diced tomatoes that has been jazzed up with basil, garlic and oregano. If you have fresh oregano, mint and parsley, use a tablespoon of each in addition to the basil for exciting flavors in the final dish.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 3 T. olive oil
• 1 T. balsamic vinegar
• pinch of salt and pepper
• 1 C. diced tomatoes, mixed varieties
• 1 C. diced seedless watermelon
• 2-3 C. fresh, washed, chopped greens such as mesclun mix or romaine

LET'S COOK

Whip the oil and vinegar with just a pinch of salt and pepper in a bowl. Drop in the tomatoes and watermelon and toss gently. Add the greens, toss a bit more to coat it all with the dressing and then serve.

MORE IDEAS:

For a really fun and elegant appetizer, use arugula in place of the mixed greens. Toss as the recipe states and serve the salad atop 2 paper-thin slices of Prosciutto per serving.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 medium size onions, peeled
• 1 lb. poultry sausage links, raw
• ¼ C. orange juice concentrate, defrosted
• 1-2 T. fresh thyme leaves

LET'S COOK

Use a sharp paring knife to slice half way into the onions just to the center, from top to bottom. Drop into boiling water and cook for 9-10 minutes. Remove the cooked onions to a plate and allow cooling to the touch. Slide each layer of onion off as a whole piece until you get to a walnut size center, which you can save for other dishes.

Place a lump of the raw sausage in each onion section and wrap it to completely enclose the meat, being sure the onion overlaps a little bit on each one. Place in a pan, cover and refrigerate until it’s time to prepare dinner. These can be done under a broiler or on a grill. As you cook them, baste with the orange juice concentrate and sprinkle with fresh or dried thyme leaves. They require about 8 minutes per side.

MORE IDEAS:

If you choose, use pork sausage, hot or mild is fine. These can be prepared a day in advance so the day of the party, all you have to do is cook them.

FEEDS: 4

WHAT YOU’LL NEED:

• 1 ½ C. red Zinfandel wine
• 1/3 C. granulated sugar
• 1/3 C. red currant jelly
• ½ t. vanilla extract
• 5 cloves
• Pinch of ground cinnamon
• 4 D’Anjou pears, peeled, cored and cut into edible pieces

FOR PRESENTATION:

• Mint chocolate chip ice cream
• Specialty cookies
• Mint sprigs

LET'S COOK

Pour the wine, sugar, jelly, vanilla, cloves and cinnamon into a saucepot. Bring it to a boil, stirring occasionally. Drop the peeled, cored and cut pears into the pan. Bring it back to a boil, lower the heat and simmer for 20 minutes.

At this point, taste one of the pear pieces to be sure it’s tender enough for you. If it’s not to your liking, cook another 5-10 minutes. When the pears are done to your liking, remove them from the pan with a slotted spoon. Discard the cloves.

Bring the sauce back to a boil and reduce or boil it down for about 8 minutes. Add the pears back to the pan turn off the burner and allow it to sit for about an hour. Doing this a day in advance is even better.

When it’s time to serve, divide the pears and sauce evenly among 4 nice dessert dishes.

Top with a small scoop of the mint chocolate chip ice cream, add a specialty cookie and a mint sprig and serve with great pride.

MORE IDEAS:

Any sort of ice cream will work, plain vanilla, chocolate, even rum raisin.

FEEDS: 2-20

WHAT YOU’LL NEED:

• 1 fresh cucumber
• lemon slices
• fresh rosemary sprigs
• fresh thyme sprigs
• small varietal peppers in various colors

LET'S COOK

The next time you entertain, consider adding a bit of flair to your water. Begin by washing a fresh cucumber. Use a zester to score lines from one end of the cucumber to the other about a 1/4-inch apart around the whole thing. Slice the cucumber in half, lengthwise. Use a melon baller to scoop out the seeds, which you should just discard. Drop the cucumber into a pitcher of cold water, drop in a few lemon slices and place the whole thing on your dinner table.

If you’re serving canapés prior to dinner, a garnish on the serving tray is mandatory. Use sprigs of fresh rosemary and thyme as a base for a cluster of small peppers of various colors as the accent on the trays. The herbs won’t wilt as quickly as parsley and they and the peppers can be salvaged after service for seasoning dishes at future meals.

MORE IDEAS:

Score the lemon when it’s whole with the zester for more visual appeal. A sprig of fresh mint in the water adds even more palate appeal.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 small onion, peeled
• ½ C. canola oil
• ¼ C. red wine vinegar
• 2 T. sour cream
• pinch of salt and pepper

LET'S COOK

Grate the onion into a small bowl. Add the oil, vinegar, salt pepper and sour cream. Blend it all together with a whip. Serve over fresh greens as a salad dressing.

MORE IDEAS:

This dressing will last several days covered in the refrigerator. Try it drizzled over cold cooked vegetables. It’s also quite good when spooned over slices of cold grilled chicken, pork or even steak.

FEEDS: 2-10

WHAT YOU’LL NEED:

• sour dough baguette
• cheddar cheese
• grape or cherry tomatoes
• fresh basil leaves
• olive oil

LET'S COOK

Begin by slicing the fresh sour dough baguette into thin slices. Lay the cuts out and place a slice of the cheddar cheese on half of them. On the cheese, place a slice of the tomato.

Next, make a short stack of the fresh basil leaves and then slice it into thin strips. Place an appropriate pile of the fresh basil on each slice of cheese. Arrange another slice of cheddar cheese on that and finally, another slice of the baguette.

Pour some olive oil in a heavy gauge sauté pan over a medium high burner. Slide in the little cheese sandwiches and grill on both sides to a nice golden brown.

Serve with a glass of wine or a cocktail prior to dinner.

MORE IDEAS:

You might consider using a bit of diced ham between the layers of cheddar cheese.

Or, a simple swipe of your favorite mustard between the cheese layers is a nice alternative to the tomato and basil.

Experiment and enjoy them.