FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 1 T. lemon juice
• 1 T. Dijon mustard
• 2-3 shots Tabasco
• 1/3 C. chopped fresh dill
• 1 clove crushed garlic
• 1 lb. cooked and cooled shrimps

LET'S COOK

Mix all the ingredients, except for the cooked shrimps, in a bowl. Cover and refrigerate at least 2 hours.

When it’s time to serve dinner, toss the shrimps with the dill sauce and then pile on top of mixed greens.

MORE IDEAS:

Toss a pound of whole cooked shrimps with the sauce, poke each one with a toothpick, arrange on a platter and serve as a canape.

For great eating, slice the shrimps in half before cooking. They’ll curl and cook quickly.

Plant dill once and you'll never have to sow the seeds again. Long ago and far away in my past, the summer garden was alive with a copious amount of dill, their tall, lanky stems reaching above the other plants. The waxy green stalks culminated in golden yellow tops that eventually spread seeds for the next year’s crop. Dill can be invasive, but at the same time, a complete culinary treasure.

If ever the term "best if homegrown" were to apply to an item in the kitchen, dill would be it. Now available all year long in produce sections of supermarkets, fresh dill is certainly delectable. But, if you've ever grown this herb in your garden, you'll understand the potency of freshly picked. It's heady, intense and conjures up images of fresh pickles. And, that's how most people understand the use of dill, for pickles. In fact, it's got some other uses that lend themselves well to almost any meal of the day.

Pick some of the wispy dill weed from the main branches and stir it into scrambled eggs. Dill with yogurt and grated cucumber is very Greek and the perfect compliment to grilled lamb kebobs, slices of rare beefsteak, even on a sandwich of sliced roast pork and tomatoes on pumpernickel.

My wife delights in fresh dill scattered in a chicken soup resplendent with carrot, parsnip and the occasional slice of onion. Matzo balls are obligatory.

A summer salad is complete with a hefty scatter of freshly picked and chopped dill. Finally, any fish is made better with some dill scattered in a sauté pan reduction of white wine, a bit of butter and some lemon juice.

Dill has along shelf life in the refrigerator. Once picked or purchased, trim and rinse the fresh herb, then place it in a tightly sealed container. Keep in the coolest section of your refrigerator for up to 2 weeks.

According to herbal legend, unruly children in church were given dill seeds and encouraged to chew them. Supposedly, the seeds kept them awake and attentive.

FEEDS: 2-10

WHAT YOU’LL NEED:

• large burrito tortillas
• whipped cream cheese, flavored with chives and onion
• roast beef or turkey breast, sliced deli thin
• sliced ripe avocado
• sliced tomatoes, laid out on paper towels to absorb excess moisture
• Mixed greens

LET'S COOK

Place a tortilla on the cutting board. Spread with an even, thin layer of the whipped cream cheese. Starting at the edge closest to you, lay on a couple slices of the roast beef.

Next, line up some ripe avocado, then the tomato slices and finally the lettuce. Starting closest to you, roll the whole thing like a jelly roll.

Cut them in half and eat right away or reserve in a plastic bag in the refrigerator.

MORE IDEAS:

You could do this with ham and Swiss cheese, tuna fish and chives, even smoked trout pate' and scallions. Once you master the procedure, let your imagination run wild.

Try herbed chevre instead of the cream cheese. And, thin sliced red onion is a nice addition.

For a fun canapé, simply slice the roll-ups into 3/4 inch slices and serve on a tray with drinks before dinner.

Kids love these as lunch sandwiches.

FEEDS: 2

WHAT YOU’LL NEED:

• 4 slices raisin bread
• 1 banana, sliced
• 2 eggs
• 1/2 C. milk
• 1 t. vanilla
• 1/2 t. ground cinnamon

LET'S COOK

Lay out 2 slices of the raisin bread in a baking dish of appropriate size, place the sliced bananas on them and make banana sandwiches with the remaining slices.

Whip the remaining ingredients together in a bowl, then pour over the banana sandwiches, allow to sit a 1/2 hour, then turn them over and allow to sit another 10 minutes.

Preheat an oven to 350 degrees and bake for 30 minutes. Turn off the oven and allow to sit for 5 more minutes. Serve with warm maple syrup.

MORE IDEAS:

Make this the night before, simply pour the mix over the sandwiches, cover and refrigerate.

When warming the maple syrup, add sliced strawberries, blueberries or even raspberries for additional color and flavor.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 3 C. fresh arugula
• 1/2 C. herbed chevre cheese
• 2 pork tenderloins
• 4 strips bacon

LET'S COOK

Heat the oil in a saute pan, add the arugula, season with a pinch of salt and pepper and cook, tossing frequently, just until it’s wilted. Turn off the heat and stir in the herbed chevre. Set it aside.

Next, lay out the pork tenderloins and butterfly them from end to end. Season a bit with salt and pepper. Divide the chevre mix between the two pieces of pork, then spread the mix from end to end in the very center. Close up the pork, enclosing the chevre mix.

Lay out the bacon and stretch it, pressing and pushing it as you go. Wrap the pork tenders with two strips of bacon each. Secure on either end with toothpicks.

Grill the pork, laying it on it’s side so the open end is not facing down. Cook about 10 minutes per side on a medium high flame. Time depends on your flame and your grill height from the fire. Stay with the items, don’t cover and venture away. When it’s done, remove to a cutting board and allow to sit for at least 5 minutes before slic-ing. Then, remove the toothpick, slice and serve.

MORE IDEAS:

You can substitute baby spinach for the arugula with excellent results.

FEEDS: 2-10

WHAT YOU’LL NEED:

• 1/3 C. fresh thyme leaves
• 2 cloves fresh, crushed garlic
• 1/4 t. ground black pepper
• 8 oz. log chevre
• 2 T. olive oil

LET'S COOK

Place all the ingredients in a bowl and mix together with a fork to combine well. Store in a covered container for up to 2 weeks in the refrigerator.

Use on toasted bagels, crumbled on a salad or as a sandwich spread.

MORE IDEAS:

If you don’t have fresh thyme, substitute a tablespoon of dried thyme.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. canola oil
• 2 t. Five Spice Powder
• 1 T. Soy sauce
• 2 chicken legs and thighs
• 2 chicken wings

LET'S COOK

Mix the oil, five spice powder and soy sauce in a bowl. Add the chicken, toss it all together well to evenly coat the chicken, cover and allow to sit for at least 3 hours. Overnight is certainly best for better flavor distribution.

When it’s time to cook, heat a grill to a medium setting. Cook the chicken low and slow, turning frequently to insure even cooking and less burning. This will take about 15 - 20 minutes. Serve hot or cold.

MORE IDEAS:

This flavor formula will also work well with chicken breasts.