FEEDS: 4

WHAT YOU’LL NEED:

• 4 fresh tilapia filets
• 1/4 C. flour
• 1/4 C. yellow corn meal
• 1/4 C. flavored bread crumbs
• 3-4 T. canola oil

LET'S COOK

Mix the flour, cornmeal and bread crumbs in a pie plate. One by one, press the fresh fish filets, on both sides, in the mixture. Be sure to firmly press the mix into the sur-face of the fish. Do not stack them or let them overlap as you bread them.

Heat the oil in a saute pan over a medium high burner. Slide the fish filets into the hot oil and cook on both sides to a nice golden brown.

Serve with a lemon wedge, a dollop of your favorite cocktail sauce or some Remou-lade sauce.

MORE IDEAS:

Consider using Panko in place of the bread crumbs. This formula works well for thin fish filets such as sole. Be sure the oil is hot before you slide in the breaded fish fi-lets.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3/4 C. ketchup
• 1/3 C. brown sugar
• 2 T. molasses
• 3-4 drops Tabasco
• 2 T. horseradish
• 3-4 drops Worcestershire Sauce
• 2-3 T water
• 1 T. dry mustard
• 1 T. olive oil
• 3 1/2 lb. rack pork spare ribs
• 1 box chicken or beef stock

LET'S COOK

Begin by cutting the ribs into 2 rib pieces for easy handling. Place them in a pot, cover with the stock and gently boil for 20-30 minutes. Check the meat to determine how tender it is. Remove the meat from the stock, then freeze the liquid for a soup or stew later on.

Meanwhile, mix together the remaining ingredients well, then smear it over the ribs. Cover them and refrigerate for at least a couple of hours for the flavors to set. Over-night is best. When it’s time to cook, heat your grill, cook the ribs, turning a few times and basting with any remaining sauce during the process, and serve right away.

MORE IDEAS:

The inspiration for this sauce is from my Mom, who always taught me that some ketchup, a bit of brown sugar and horseradish was a flavor good base to build on.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3/4 lb. new salt potatoes, the small ones
• chicken stock
• salt and pepper
• 2 T. olive oil
• 2-3 T. fresh chives and parsley, chopped

LET'S COOK

Wash the potatoes, cut in half and drop in a pot. Cover with the chicken stock, bring to a boil and cook, uncovered, just until they’re soft. Drain almost all of the chicken stock from the pot, saving it for a soup or sauce use later.

Place the pot on a low burner, add the salt, pepper, olive oil and chopped fresh chives and parsley. Stir it up and simmer, uncovered, for about 6-8 minutes.

Serve right away with grilled chicken, steak or even some marinated pork chops.

MORE IDEAS:

You might use fresh oregano, even fresh dill, instead of the parsley or chives, or use a mix of all four.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 chicken breasts, boned and skinned
• waxed paper
• salt and pepper
• 1 T. olive oil
• 1 T. butter
• 1/2 lemon, juiced
• 1/4 C. white wine like sauvignon blanc or pinot grigio
• 1 T. capers

LET'S COOK

Place each chicken breast between sheets of waxed paper then pound them gently to a consistent thickness. Season each side of the chicken with some salt and pepper.

Heat the oil and butter in a saute pan, over a medium high burner and slide in the chicken. Cook for about a minute on one side. Turn the chicken over and cook an-other minute.

Add the lemon juice, wine and capers. Cook the chicken completely, which will take another minute or so. Remove the chicken to serving plates and keep warm.

Leave the saute pan on the burner and cook down or reduce the liquids to about half their original volume. Spoon the reduced sauce over the chicken and serve right away.

MORE IDEAS:

Veal is a nice substitute in this recipe. You might even try a filet of sole, which, by the way, will not need to be pounded prior.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 fresh squash, a zucchini and a yellow summer squash
• Olive oil and seasoned salt and pepper
• 1 medium tomato, diced
• 1/3 C. Parmesan cheese, grated
• 3 T. Flavored bread crumbs

LET'S COOK

Wash and trim the squash. Slice each one in half,lengthwise. Also, take a thin slice off the bottom of each half so they sit securely. Use a melon baller to scoop out the seeds, which you’ll then discard.

Place the squash in a mixing bowl and toss with enough oil to make them shiny, then season with the salt and pepper. Place the squash in a shallow, glass baking dish. Preheat your oven to 400 degrees.

In the same mixing bowl, combine the tomato, grated cheese and bread crumbs.

Evenly divide the mix between the four cuts of squash. Bake for 40 minutes and serve.

MORE IDEAS:

These are great on a buffet for party. Alternate the colors when you serve for visual appeal. Locatelli can be used in place of the parmesan.

FEEDS: 2

WHAT YOU’LL NEED:

• 3/4 lb. good quality ground beef
• 2-3 T. Stilton cheese
• 1 t. Montreal Steak Seasoning

LET'S COOK

Separate the ground beef into 4 equal portions. Work each mound into a thin, round burger shape. Be sure that all four are of equal size and thickness. Distribute the crumbled Stilton cheese on just two of the patties.

Top each one with another ground beef patty, crimp the edges to seal in the cheese, then pat between your hands to compress the burgers and the cheese.

Preheat your grill and cook on both sides just until the meat is cooked and the cheese begins to melt inside. This will take 6-8 minutes per side, depending on your fire.

Serve on toasted buns as a sandwich or on a pile of well sauteed, caramelized onions and a side of mixed vegetables.

MORE IDEAS:

Any sort of crumbled bleu cheese will work in this recipe.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 medium size sweet potatoes
• 1-2 T. olive oil
• 1 t. seasoned salt
• few grinds of black pepper

LET'S COOK

Peel the sweet potatoes, then slice them, lengthwise, about a quarter of an inch thick. Place the cuts in a bowl, drizzle with the olive oil and sprinkle with the salt and pep-per. Toss well to evenly distribute the seasonings.

Preheat your grill, then pop the slices on the hot tines. Turn when the grill marks on either side are very apparent. Baste with the leftover oil as you cook. Serve hot or at room temperature.

MORE IDEAS:

Anytime you grill, it’s important to stay with the items you’re cooking. Don’t walk away from your fire.

Do lots of these sweet potatoes, refrigerate the leftovers and slice them into match-stick size for inclusion in a green salad.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1/2 C. soy sauce
• 2 T. ketchup
• 1 heaping tablespoon fresh chopped oregano
• 2 T. olive oil
• 3 cloves fresh crushed garlic
• Several grinds black pepper
• 1 t. horseradish
• 2 fresh pork tenderloins

LET'S COOK

Mix all ingredients, save for the tenderloins, in a shallow dish. Drop in the pork, turn them to coat both sides, cover and refrigerate at least 3 hours. Overnight is best. Turning them occasionally.

Preheat an oven to 375 degrees and roast 30-35 minutes, basting occasionally with remaining liquids. Allow to rest for 5 minutes, slice and serve.

Or, for excellent results, grill these marinated pork tenderloins, basting during the first few minutes with leftover marinade.

MORE IDEAS:

You can make this marinade in advance and keep in a covered jar in the refrigerator for up to 2 weeks.

This dish was created in honor of some dear friends in Rochester, New York.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 49 oz. can chicken broth
• 11 oz. package fresh spinach
• 2 T. canola oil
• 2 T. flour
• 1/2 t. nutmeg
• hard cooked egg

LET'S COOK

Bring the chicken broth to a boil in a soup pot of appropriate size. Add the fresh spinach, bring it back to a boil, then simmer for about 3-5 minutes. Place a colander in a large mixing bowl. Pour the soup into the colander.

Place the pot back on a medium high burner. Add the oil to the pot, then stir in the flour. This is your thickening agent or roux. Blend with a wooden spoon. Pour the strained broth into the soup pot and whip the roux into the liquid.

Place the colander over the mixing bowl again, and using the wooden spoon, squeeze as much moisture out of the spinach as possible. Pour that liquid into the soup. Chop the spinach fine, then incorporate the spinach into the soup. Season with the ground nutmeg and simmer for a couple of minutes. Ladle the soup into warm bowls.

Cut the egg in half, pop out the yolk, then grate some of the egg white onto the soup in the bowl. Top the grated egg white with a slice of the egg yolk and serve without hesitation.

MORE IDEAS:

A dice of tomato or red pepper makes a splashy garnish.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 pints fresh strawberries
• 3 T. granulated sugar
• 1 T. cornstarch
• 3 T. orange juice
• 9 Pecan Sandies
• 1/2 cup chopped walnuts
• dash nutmeg
• 3 T. melted butter

LET'S COOK

Slice the cleaned berries into a bowl. Drop in the granulated sugar, cornstarch and the orange juice. Mix it all together well and then set aside. Preheat the oven to 400 degrees.

Place the cookies in a plastic bag. Using your fist, crush them to an even texture. Pour the cookie crumbles into another bowl. Add the brown sugar, walnuts, nutmeg and the melted butter. Stir it up with your hands until it’s an even texture.

Pour the strawberries into a glass baking dish (8”x11”) and spread them out evenly. Scatter the cookie topping evenly over the berries, then gently stir it in a bit with a fork. Pop into the oven and bake for 15 minutes.

MORE IDEAS:

Serve with a scoop of vanilla ice cream on top. You could do this with blueberries or even some raspberries. You can also use chopped pecans in place of the walnuts.

FEEDS: This is a hearty dinner for two

WHAT YOU’LL NEED:

• 3 T. olive oil
• 1 medium red onion, peeled and sliced
• Salt and pepper
• 5 cloves fresh crushed garlic
• 1 small portabello mushroom, sliced thin and cut into small pieces
• 12-16 oz. fresh baby spinach
• 1 t. balsamic vinegar
• 1 10 oz. package Soy Boy Tofu and Roasted Red Pepper Ravioli
• 1 additional tablespoon olive oil
• 1 T. grated Locatelli cheese
• 1-2 T. crumbled Chevre (goat) cheese

LET'S COOK

Heat the oil in a large sauté pan over a medium high flame. Add the onions, season with some salt and pepper and begin to sauté. When the onions take on some light brown color, add the gar-lic, then the mushroom slices, toss and continue to cook.

Bring about 3 quarts of water to a boil and cook the ravioli. Meanwhile, add the spinach to the sauté pan and toss using tongs to combine the ingredients. Pour in the balsamic vinegar, toss and simmer just until the spinach is well wilted.

When the ravioli are cooked, drain them, then toss with the additional olive oil and the grated cheese. To serve, divide the spinach sauté onto two serving plates. Top with the ravioli and garnish with the crumbled goat cheese. Serve immediately.

MORE IDEAS:

Any variety of mushrooms will be well suited for this recipe. Almost any type of stuffed ravioli is acceptable in the formula.

For additional color, garnish the final dish with finely diced red pepper or even some diced toma-toes tossed with a bit of balsamic vinegar.

Consider jazzing up your chevre by mixing in a clove of crushed garlic and some chopped fresh chives and thyme.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. Dijon style mustard
• 1 T. Dry mint
• 4 lamb chops (about 1 lb. total)

LET'S COOK

Mix the mustard and mint together in a small bowl. Drop in the chops and smear the mix evenly over the entire surface of the chops. Cover and refrigerate for at least 3-4 hours. Overnight is always best.

About 45 minutes before cooking, remove the chops from the refrigerator and allow to come to room temperature. Preheat a broiler pan for about 6 minutes or so, then place the chops on the hot pan and broil for about 3 minutes. Turn them over and broil another 4 minutes. Close the oven, turn off the broiler and let the chops stand in the heat for 3 more minutes. Plate them up and serve right away.

MORE IDEAS:

This dish is wonderful with some mashed sweet potatoes and asparagus.