FEEDS: 2

WHAT YOU'LL NEED:

• 2 lamb shoulder chops
• 2-3 T. tomato paste
• 2 T. fresh rosemary, chopped

LET'S COOK

Smear the tomato paste on all four sides of the lamb shoulder chops and sprinkle with the chopped rosemary. Then, using a sharp fork, poke the lamb repeatedly on all sides. Doing so helps to distribute the flavors and tenderize the meat. Cover and refrigerate for at least 3 hours to allow the lamb to marinate.

Remove the lamb from the refrigerator at least 30 minutes before cooking, allowing it to rest at room temperature. Preheat a broiler or grill, cook on both sides until it’s done to a medium state, allow it to rest a few minutes and then serve.

MORE IDEAS:

You can use finely chopped onion or garlic in place of the rosemary.

This dish is great with broiled or grilled potato wedges and asparagus spears.

FEEDS: 8-10

WHAT YOU'LL NEED:

• 1 c. cake meal
• 1/4 c. potato starch
• 9 eggs - separated
• 1 1/2 c. sugar
• 1 tsp. orange grated rind (1 orange)
• 1/3 c. orange juice

LET'S COOK

Beat egg yolks then add sugar and beat until creamy and light in color. Add juice, grated rind and mix in.

Sift cake meal and potato starch together. Add in small amounts beating well to combine. Whip egg whites until stiff and shiny. Fold into batter gently.

Using a tube pan, cut out wax paper to cover bottom. Grease entire pan including wax paper with spray oil.

Preheat oven to 325˚ and bake for 55 minutes or when top springs back when touched or skewer comes out dry.

MORE IDEAS:

You can use lemon or a combination of lemon & orange.

Sliced strawberries with triple sec is a great compliment.

FEEDS: 6-8

WHAT YOU'LL NEED:

• 3 lb. chuck roast
• 1/2 C. flour
• 3 T. canola oil
• salt & pepper
• 3 medium onions, sliced
• 6 carrots, peeled and cut into discs
• 14 oz. can diced tomatoes
• 20 oz. beef stock
• 1 T. chopped garlic
• 1/4 c. red wine
• 4 medium potatoes, peeled and diced the same size as the beef

LET'S COOK

Begin by cutting the beef into pieces no larger than a small walnut. Place in a plastic bag, add the flour and some salt and pepper, close the bag and shake to evenly coat the meat.

Heat the canola oil in a heavy gauged pot on the stove, drop in the floured beef and stir, cooking over a medium high burner until the meat is nicely browned on all sides.

Add the rest of the ingredients, mix to combine it all well, bring to a gentle boil, lower to a nice simmer and cook, uncovered, for about an hour and a half, stirring occasionally.

When that time has lapsed, check the meat to see if it’s as tender as you like. If not, simmer an additional 20-30 minutes.

MORE IDEAS:

You can use chicken stock if you don’t have the beef stock.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2-3 T. olive oil
• 1 medium onion, sliced
• 2 small yellow squash, sliced
• seasoned salt and freshly ground pepper
• 1 large fresh ripe tomato, diced
• 2-3 C. broccoli buds, steamed

LET'S COOK

Heat the oil in a sauté pan over a medium high burner. Drop in the onions and sauté until they show some color. Add the yellow squash and toss to begin the cooking process.

When the squash starts to wilt, stir in the diced tomato. Add a dash of seasoned salt and pepper and gently cook for a minute or two.

Then, add the steamed broccoli buds. Stir to combine the ingredients well, heating the broccoli through. Serve it up and garnish with a sprinkle of grated Locatelli cheese.

MORE IDEAS:

Consider using zucchini squash, adding a few sliced crimini mushrooms and even a tablespoon or so of freshly chopped oregano, basil or parsley at the last minute of cooking.

1-2 cups of cooked brown rice or small cooked pasta shapes can be added along with the steamed broccoli buds to nicely extend this dish.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 2-3 lb. fresh corned beef brisket
• 2-3 C. beef or chicken stock
• 1 carrot, rough cut
• 1 onion, rough cut
• 5 cloves fresh garlic
• 1 T. pickling spices
• 2-3 bay leaves
• water to cover all

LET'S COOK

Place all the ingredients in a suitable sized pot and cover generously with water. Bring to a boil, lower the burner to a gentle boil and simmer for at least 3 hours, partially covered. You may have to add more water half way through the cooking period to keep the items covered.

When the time is up, test a slice of the meat for tenderness and if it’s not what you desire, cook an additional 30 minutes. Remove the meat, strain the broth, add it and the meat back to the pot, add a few peeled potatoes, some carrots and a couple wedges of fresh cabbage. Bring back to a medium boil, cook until the vegetables are tender. Then remove and slice the meat and serve it on the vegetables you spoon from the pot to serving plates.

MORE IDEAS:

The next day, use the left-over meat for a Reuben salad.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 1 ripe banana
• 2 soup spoons of crunchy peanut butter
• 2 teaspoons of strawberry jam
• 6 small flour tortillas
• handful of dark chocolate chips
• aerosol oil

LET'S COOK

Place the banana, peanut butter and strawberry jam in a heavy bowl. Using a dinner fork, mash the items together well.

Spread out the 6 tortillas and divide and spread the mix among them. Scatter chocolate chips on 3 of the tortillas. Cover with the other tortillas.

Spray them with aerosol oil, then turn them over and spray the other side. Place the stuffed tortillas in a sauté pan over a medium burner and toast on both sides to a golden brown.

Remove to a cutting board and cut into 8 wedges each. Serve right away.

MORE IDEAS:

You can use whole wheat tortillas, raspberry jam and even regular, smooth peanut butter. Consider using a mix of chocolate chips and butterscotch chips.

Try these warm, or, make them in advance and refrigerate them overnight. Then, cut and serve from the refrigerator. The chocolate crunches between your teeth.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 3/4 C. mayonnaise
• 2 T. sweet pickle relish
• 1 T. finely grated onion

LET'S COOK

Combine the ingredients well in a mixing bowl.

Chill, then serve with any form of fish that has been breaded and sauteed until crispy.

MORE IDEAS:

The onion is essential in this quick recipe. It serves to temper the sweetness of the pickle relish.

Some chopped chives can be added for color and additional flavor.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 2 medium size butternut squash
• 4-5 T. brown sugar
• 1-2 t. cinnamon

LET'S COOK

To prepare the squash, use a French knife to cut it into 1 1/2 inch slices. Place the discs cut side down on the cutting board, then trim the peel off and discard.

Cut the discs into large chunks, place in a pot, cover with water, bring to a gentle boil and cook, uncovered, for 20-30 minutes or until the squash is soft.

Drain the water, add the cinnamon and brown sugar and mash with a potato masher.

Serve with a green vegetable and the meat or fish of your choice.

MORE IDEAS:

For a different flavor, boil the squash in cider.