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: 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.

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.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 2 T. canola oil
• 3/4-1 lb. fresh Polish sausage
• 1 onion, diced
• 4 oz. mushrooms, sliced
• 1 C. sauerkraut
• 1 lg. Idaho potato, diced and cooked

LET'S COOK

Heat the oil in a heavy gauge pan over a medium high burner, then add the sausage, which you have cut into 2 inch lengths. Stir and fry until the sausage takes on some color. Stir in the onions and cook until they get limp. Add the mushrooms and do the same.

Then, drain and lightly rinse the sauerkraut, then stir into the sausage mix. Finally, add the cooked and drained potatoes along with 1 or 2 tablespoons of the broth they were cooked in. Combine all the ingredients well, lower the flame to a simmer, cover and allow to steam for about 4 or 5 minutes. Serve with a crust of bread and some great mustard.

MORE IDEAS:

Try this recipe using kielbasa cuts.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 4 boneless, skinless chicken thighs
• 4-5 T. honey mustard
• 1/3 C seasoned bread crumbs
• 1/3 C. yellow cornmeal
• 3-4 T. canola oil

LET'S COOK

Place each piece of chicken between slices of waxed paper and pound with a small pot or pan just until it’s a uniform thickness. This will ensure even cooking. Place the chicken in a mixing bowl, drop in the mustard and smear it all over the meat.

One by one, put each piece of chicken into a pie plate with the mix of bread crumbs and corn meal. Pat each side of the chicken in the mix, then slide into a saute pan with the canola oil, which you’ve heated prior. Cook on both sides to a golden brown, plate and serve.

MORE IDEAS:

This recipe will also work with pounded chicken breast. Any flavor of mustard works, use what you like. Try using equal parts of seasoned bread crumbs, cornmeal and panko for extra crunch.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 flank steak, about a pound
• 1 T. olive oil
• 1 T. butter
• 3 cloves crushed fresh garlic
• 2 T. chopped stuffed green olives
• 2 T. lemon juice

LET'S COOK

Season the beef with a dash of olive oil and a sprinkling of seasoned salt. Set aside. Preheat a broiler pan for at least 6 minutes. Place the beef on the hot pan and broil on both sides until it reaches the degree of doneness you desire.

Meanwhile, heat and melt the olive oil and butter in a small pan. Add the garlic and stir it around just until it foams. Immediately add the olives and the lemon juice. Stir it all up and keep it warm.

When the beef is done, slice it thin and arrange on dinner plates. Drain any slicing juices into the olive sauce, stir it up, then divide the sauce between the two servings of beef you’ve plated up. Serve without hesitation.

MORE IDEAS:

You could use a top round steak, even a New York strip or Delmonico.

FEEDS: 6-8

WHAT YOU’LL NEED:

Eggplant:

• 1 medium eggplant, peeled and sliced lengthwise 1/2“ thick
• less than 1/8 t. Cayenne pepper
• 3 - 4 T. olive oil

Sauté or broil on both sides after seasoning with the oil and cayenne.

Spinach Filling:

• 1 T.olive oil
• 1/2 C. chopped onion
• 1/8 t. black pepper
• 3 cloves garlic sliced
• 10 oz. box mushrooms, sliced
• 2 bags (apx.1 lb.) baby spinach
• 5 oz. goat cheese (chevre)
• 2 T. fresh basil chopped

Heat the oil in a large sauté pan, add the onions, season with the pepper and sweat them down. Add the garlic and mushrooms and cook them down. Then stir in and wilt the spinach. When that’s done, turn off the burner and mix in the chevre and the basil.

Lasagna:

• 1 lb. box lasagna noodles, cooked and cooled
• 1 ½ C. mozzarella, shredded (12oz.)
• 4 – 5 cups tomato sauce

LET'S COOK

Preheat oven to 375 degrees. To assemble the lasagna: Cover the bottom of a deep baking dish with ½ cup tomato sauce. Lay 3 strips of noodles over the sauce and spoon the spinach filling on next, spread around and then add a little more sauce. Add 3 more noodle strips, then the eggplant. Sprinkle ½ the mozzarella cheese on top. Pour 1 cup of tomato sauce over the cheese. Lay on another 3 noodle strips and cover with remaining sauce. Sprinkle top with remaining mozzarella and parmesan. Cover with foil and cook for 1 ½ hours in the oven. Cool for 20 minutes and serve.

MORE IDEAS:

Use your favorite spaghetti or marinara sauce. It’s O.K. to substitute ricotta cheese for the chevre.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. olive oil
• 1 small onion, diced
• salt and pepper
• 5-6 cloves fresh garlic, crushed
• 6 oz. can tomato paste
• 1 can red wine, Chianti is perfect
• 2 cans water
• 1 T. grated pamesan cheese

LET'S COOK

Heat the oil in a small pot, add the onions, season with salt and pepper and saute over a medium high burner until the onions are limp. Stir in the garlic and cook an additional minute or so.

Then add the paste and use the empty can as a measuring device for the wine and water. Whip it together well, simmer for 10-15 minutes, stir in the parmesan cheese and this sauce is ready for pasta, sliced broiled pork or even a breast of grilled or baked chicken.

MORE IDEAS:

If you don’t have any wine, use chicken or beef stock or just more plain water. Keep in mind that a spoon of pesto, even some olive tapenade stirred into the sauce only serves to add more flavor. Get creative.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 ½ lb. fresh pork shoulder steak
• 1 t. Montreal Steak Seasoning
• 2 t. olive oil
• ½ C. red wine

LET'S COOK

Season each side of the steak with a ½ t. of the Steak Seasoning and a teaspoon of the olive oil. Poke the seasonings into the meat on both sides with a sharp fork. Cover and allow to sit, at room temperature, for about 45 minutes.

Heat a saute pan for a couple of minutes on a high burner, drop in the steak and cook on both sides for about 3-4 minutes each. Pour in the red wine, lower the flame to a medium setting and cook, turning the pork frequently, until almost all of the wine has reduced or evaporated.

Cut the steak in half, plate it up and drizzle with the pan juices. Serve without hesitation.

MORE IDEAS:

This recipe is best suited for a pork shoulder steak, an inexpensive, yet juicy and flavorful cut. McCormicks makes Montreal Steak Seasoning, an excellent enhancement for beef, pork and even chicken. I highly recommend you try it.

FEEDS: 2

WHAT YOU’LL NEED:

• 3 strips great bacon
• 1 T. canola oil
• 5-6 shitake mushrooms, sliced
• salt and pepper
• 3 eggs whip with 1 T. water and 1 T. grated parmesan cheese
• 1-2 T. chopped chives or scallions
• 2 large tortillas or any flavor wrap that appeals to your palate
• ¼ C. grated cheddar cheese

LET'S COOK

Cut the bacon strips in half, fry in a pan and then pat dry on paper towels. Drain the bacon renderings from the pan, add the oil to the hot pan, then slide in the sliced mushrooms. Cook until wilted, season with salt and peper and lower the burner to medium.

Whip the eggs, water and parmesan chese in a small bowl, then pour into the sauteed mushrooms. Add the chives or scallions and scramble the eggs using a spatula. Lay out the wraps on a cutting board.

Divide the eggs between the two wraps, from side to side, horizontally, about a third of the way up from the edge closest to you. Sprinkle the hot eggs with the cheese, lay the bacon on that and then roll up the wraps. Cut in half and serve on warm plates.

MORE IDEAS:

Any vareity of mushrooms works fine. Swiss cheese is great, or use a cheese that you enjoy, try manchango. I like a bit of hot sauce on the side for dipping.

FEEDS: 4

WHAT YOU’LL NEED:

• 1 whole chicken, cut into 8 pieces
• ¼ C. flour
• ½ t. seasoned salt and pepper
• 3 T. canola oil
• 1 medium onion, rough dice
• 5 cloves garlic, sliced
• ½ C. red wine
• 14.5 oz. can diced tomatoes
• 2 bay leaves
• ¼ t. crushed pepper flakes
• ½ t. Italian seasonings
• ½ C. sliced stuffed green olives
• 1 T. drained capers

LET'S COOK

Cut the chicken into breast, leg, thigh and wing pieces. Mix the flour, salt and pepper in a bowl and heat the oil over a medium high burner in a pan that can eventually be put in the oven. Dredge the chicken well in the flour mix, then place in the hot oil and fry on both sides till nicely browned.

Remove the chicken to a plate, drop in the onions and cook until they’re browned. Add remaining flour to the pan, stir it up, and then stir in the wine, tomatoes, bay, red pepper and Italian seasonings. Bring to a boil, nestle in the cooked chicken, spoon some of the sauce on the chicken.

Then slide the pan in a preheated 325 degree oven, uncovered, and bake for 30 minutes. When that time is up, scatter with the olives and capers; stir it in a bit, then serve on cooked pasta, rice or even some mashed potatoes.

MORE IDEAS:

Boned breast and thighs are perfect in this recipe.

FEEDS: 4-6

WHAT YOU’LL NEED:

• bones and skin from 2-3 chickens
• 2 carrots, trimmed and rough cut
• 2 medium onions, trimmed and rough cut
• 2-3 stalks celery, trimmed and rough cut
• 5-6 cloves fresh garlic
• 2-3 stems fresh parsley

LET'S COOK

Place all ingredients in a soup pot, fill with enough water to cover and bring to a boil. Lower the burner to a gentle boil, skim any foam on top and allow to slowly cook, uncovered, for 2-3 hours. Strain the stock, discard the bones, etc. and refrigerate overnight. The next day, skim and discard any congealed fat on top and your stock is now ready as a base for a soup or sauce.

MORE IDEAS:

Whenever you purchase a roasted chicken, save the bones and carcass in a freezer bag in the freezer until you’re ready to make a stock. Never use the liver, it’ll cloud the stock. A gentle boil insures a clear liquid.

If using raw chicken bones, bake them in a shallow pan, with the vegetables, for an hour at 350 to add color and bolster the flavors, or, fry them in the pot before adding the other ingredients. By cooking and browning the bones and skin first, your stock will have a greater depth of flavor in it’s final state.

Never add salt and pepper to a stock in the beginning of the cooking process. Wait and season it when it’s strained.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 bunch fresh asparagus spears
• 1 T. olive oil
• 3 cloves fresh crushed garlic
• 1 T. drained small capers
• pepper

LET'S COOK

Bring a couple inches of salted water to a boil in a pot. Drop in the fresh asparagus spears, which you’ve trimmed, and boil for about 3-4 minutes. Check the asparagus to be sure it’s as tender as you like it.

When it’s ready, drain it. Leave the spears in the pot, place on the stove and add the crushed garlic, capers, olive oil and a couple of grinds of pepper. Stir it up, turn the burner to the lowest setting, cover the pot and allow to simmer for about 3 minutes. Stir it up again, check the seasonings, adjust as you see fit and then serve it up.

MORE IDEAS:

It’s usually best to cut the asparagus while still a bunch bound by an elastic band, about an inch or so up from the cut end before cooking.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 5 carrots, peeled, sliced on the bias
• 1 T. olive oil
• ½ T. butter
• 1 C. peas and corn, frozen, mixed
• salt and pepper

LET'S COOK

Place the cut carrots in a pot, cover with boiling water and cook just until tender. When the carrots are done the way you like them, drain them.

Place the pot with carrots back on the stove, add the oil, butter, the cup of mixed frozen peas and corn and a pinch of salt and pepper. Turn the burner on a low setting and stir it all up.

Gently simmer about 5-6 minutes, just long enough to defrost and heat the peas and corn through. Taste, adjust the seasonings and then serve.

MORE IDEAS:

A bag of both peas and corn in the freezer makes for an easy vegetable when dinner time rolls around.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 12 oz. cooked and cooled pasta
• 2 C. cold corned beef, cut into baton shapes
• 4 oz. (1 C.) Swiss cheese, small dice
• 1 T. caraway seeds
• 1 C. sauerkraut, rinsed and well drained
• 1 ½ C. 1000 Island Dressing

LET'S COOK

Place all the ingredients in a mixing bowl and toss to combine well. Serve on a bed of finely sliced romaine tossed separately with a bit of olive oil and vinegar.

MORE IDEAS:

This is a perfect way to use up leftover cooked corned beef. A baton shape is similar to a fat wooden match stick.

Organic multi-colored bow tie pasta is wonderful in this formula. Use your favorite brand of 1000 Island dressing, or make it from scratch.

To slice the romaine, stack washed and chilled leaves then use a French knife to cut thin strips which, after tossing with the oil and vinegar, can be shaped into a nest on the plate, ready for the salad on top.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 ½ C. cooked, diced chicken
• 1 carrot, grated
• 1 scallion, chopped
• 5-6 stuffed green olives, chopped
• 1 T. olive oil
• 3 T. mayonnaise
• apx. 2 C. finely chopped romaine
• 2 wraps, sun dried tomato and basil is great

LET'S COOK

Combine the chicken, carrot, scallion, olives, oil and mayonnaise and mix well. Lay out the two wraps and spread the top half of each one with the chicken mix. Spread the bottom half with the chopped romaine.

Start at the bottom half edge and begin to roll the wrap around the greens, rolling and finishing at the chicken end. Cut in half on an angle, arrange on a plate with the seam side down and serve.

MORE IDEAS:

To best chop the romaine, lay the leaves in a neat pile and then cut with a large chef’s knife into long, thin strips. Wraps are available in all sorts of flavors; see what your favorite store offers.

FEEDS: 2

WHAT YOU’LL NEED:

• 6 oz. can chunk light tuna in water
• 1 carrot, grated
• 2 T. capers
• 1 T. finely chopped onion
• 1 T. olive oil
• 1 T. lemon juice
• 3 T. mayonnaise
• pinch of salt and pepper
• 2 thick slices of Italian bread
• ½ small tomato, diced
• 2-3 slices cheddar cheese

LET'S COOK

Drain the tuna, place in a mixing bowl and break it up into a fine texture. Add the carrot, capers, onion, oil, lemon juice, mayo, salt and pepper and mix it all together well. Divide the tuna salad between the slices of bread. Drizzle about a tablespoon or so of olive oil into a saute pan over a medium high burner.

Place the two tuna topped bread slices in the oil and saute gently just until it’s lightly browned underneath. Top the two open-faced sandwiches with diced tomato, cover with the cheddar cheese and place under a broiler just until the cheese is melted and lightly browned. Serve right away.

MORE IDEAS:

Use any bread that suits your fancy.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. canola oil
• 1 T. sesame oil
• 2 C. cooked, chopped broccoli
• salt and pepper
• 2 cloves crushed garlic

LET'S COOK

Heat the oils in a saute pan over a medium high burner. Using a sharp paring knife, whittle the cooked broccoli into the pan, just like whittling a stick of wood. Use as much or little of the thick stem as you desire.

Season with some salt and pepper, drop in the crushed garlic and toss to warm it through. This makes an excellent partner with a grilled steak and a side of brown rice.

MORE IDEAS:

Whenever you cook broccoli, always prepare a lot. The leftovers can be used in an omelet with sautéed onions and a scatter of cheddar cheese, or, quickly prepared for dinner, like this food formula.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 T. canola or olive oil
• 3-4 T. flour
• salt and pepper
• 2-4 lamb shanks
• 1 small onion, diced
• 5-6 cloves garlic, sliced
• 2 T. fresh rosemary, or 1 T. dry
• 2 C. chicken or beef broth
• 6 oz. can tomato paste
• 2 - 6 oz. cans red wine

LET'S COOK

Heat the oil in a pan that can be covered and eventually placed in the oven. Mix the flour, salt and pepper in a pie plate. Liberally dust the shanks in the flour and fry in the hot oil on all sides to brown them nicely.

While that’s going on, mix together the stock, tomato paste and 2 cans of red wine. Add the onions and garlic to the shanks and saute a bit, then add and mix in the remaining flour. Stir it all up well, add the rosemary, then the stock mixture.

Bring it all to a boil, cover and then slide into a 350 degree preheated oven. Cook for 30 minutes, then drop to 275 and cook an additional 30 minutes. Turn the shanks over, remove the cover and cook an additional hour, turning and basting occassionally. Serve on a base of mashed potatoes, drizzle with additional sauce and serve.

MORE IDEAS:

Save the remaining sauce and serve it over pasta.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 3/4-1 lb. pork tenderloin, fresh
• 1-2 T. olive oil
• 2 T. cilantro, fresh, chopped
• 2 T. coriander seeds, lightly toasted in a sauté pan and then crushed
• Pinch of salt and pepper

LET'S COOK

Begin by trimming any excess fat or silvery skin from the raw pork tenderloin. Place in a bowl and rub with the olive oil. Drop in the fresh chopped cilantro, the toasted and crushed coriander seeds and the pinch of salt and pepper. Smear the pork completely with the ingredients.

Place the pork in a glass-baking dish, wipe any remaining seasonings from the bowl and distribute on the tenderloin. Cover and refrigerate for at least 2 hours, overnight is best.

When it’s time to cook dinner, remove the pork from the refrigerator. Preheat an oven to 375 degrees. When the oven’s ready, unwrap the pork, pop into the oven and roast for about 25 minutes. Remove from the oven; allow to rest for 3-4 minutes, then slice and serve.

MORE IDEAS:

This pork tenderloin is excellent when served on a diminutive pool of Butternut Blast as a sauce.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 t. canola oil
• 2 C. plain whole almonds
• pinch of salt
• 1 T. ground cinnamon
• 1/3 C. real maple syrup

LET'S COOK

Place the oil, almonds and salt in a non-stick saute pan over a high burner. Toss frequently until the almonds are shiny from the oil and cook for about 2-3 minutes.

Next, add the cinnnamon, toss frequently and cook for about 1 minute. Then, add the maple syrup and cook, stirring constantly for 3 minutes. When the nuts start to get sticky in the pan and also begin to crystalize, turn off the burner and toss for about another minute.

You’ll notice that they completely crystalize on their exterior, an indication that they’re ready to eat. Cool and serve.

MORE IDEAS:

Try this with pecans or walnuts. Bear in mind that only real maple syrup works in this fun food formula.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 6 eggs
• Sweet Hot Mustard
• sliced black olives
• parsley

LET'S COOK

Place the eggs in a pot and cover with cold water. Bring to a boil and set your timer for 10 minutes. When the time is up, turn off the burner, cover the pot and set the timer for 10 more minutes. When that time is up, place the pot in the sink, remove the cover and turn on the cold water to displace the hot. Do this a couple of times.

To peel, gently smash the eggs against the sink wall, rotating them to break the shells all around, then peel. Store the eggs in cold water. When it’s time to prepare them, cut the eggs in half so they will sit vertically instead of horizontally. Trim the bottoms of each half so they sit up straight.

Pop the yolks into a fine sieve over a bowl and use a spoon to force the yolks through. Then, mix a little of your favorite sweet hot mustard at a time into the fine yolks until you have a smooth paste. Snip the corner of a freezer zip style bag, place a star pastry tube in the hole, spoon in the yolk mix, seal and pipe it into the egg cups. Garnish with a slice of olive and a piece of parsley and serve right away.

MORE IDEAS:

I use Nance’s Sweet Hot Mustard with great results. A small dice of red pepper or tomato punches up the garnish.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. olive oil
• 2 medium sweet onions, sliced
• salt and pepper
• 1 10 oz Boboli thin pizza crust
• 1/4 lb. thin sliced prosciutto or capicolla
• 1/3 C. sliced, pitted black olives
• gorgonzola cheese (apx. 1/3-1/2 C.)

LET'S COOK

Heat the oil in a saute pan, add the onions, season with salt and pepper and cook over a medium high burner, stirring frequently, until they’re well cooked and start to show some color or carmelize.

Meanwhile, preheat your oven to 450 degrees. If you own a pizza stone, heat it in the oven also. If not, use a heavy baking tray. When the onions are done, place the Boboli on the hot stone or tray and spread the onions evenly on the crust. Next, distribute the thin sliced prosciutto over the onions. Then dot it all with the black olives and crumbles of the gorgonzola.

Bake for 8-10 minutes, just until the meat gets browned on the edges. Remove from the oven, slide onto a cutting board and cut into wedges and serve.

MORE IDEAS:

A big thank you to our dear friend Barbara Biondo for this culinary inspiration.

FEEDS: 2-4

WHAT YOU’LL NEED:

• ¼ C. breadcrumbs
• ¼ C. matzo meal
• ¼ C. cornmeal (yellow is best)
• 1 T. each onion powder, paprika, garlic powder, seasoned salt and dried basil
• 2 lbs. fresh chicken wings
• large zip style plastic bag

LET'S COOK

Pour the breadcrumbs, matzo meral, cornmeal and spices into the zip style bag. Shake it to combine the ingredients well. Trim the wing tips, or the first joint, from each one and discard them. Place the wings in a colander and rinse well. Shake to release excess moisture.

Then, place 2 or 3 wings in the bag, zip it closed and shake it well to cover the chicken. Put the coated wings on a wire rack placed on an oven-proof tray. Repeat the process till all are breaded.

Bake the wings in a preheated 425 degree oven for 15 minutes. Next, turn the oven down to 400 degree and roast another 30 minutes. Turn the wings half way through the 30 minute time period. Serve with lots of napkins and a bone basket.

MORE IDEAS:

A dipping sauce on the side is a great compliment. And a big thank you to my sister-in-law Fran Singer for the culinary inspiration with this recipe.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2-3 T. canola oil
• 1 medium onion, peeled and sliced
• salt and pepper
• 1 small yellow squash, sliced
• 5 cloves crushed garlic
• 4 cups loosely packed baby spinach

LET'S COOK

Heat the oil in a saute pan, drop in the onions and cook until they begin to show some color. Season the onions with salt and pepper, then add the sliced squash to the pan and continue to cook over a medium high burner, stirring frequently.

When the edges of the squash begin to brown and they appear limp, stir in the garlic, then add the spinach leaves. Using a pair of tongs, stir up the mix until the spinach is wilted. Check the flavor, adjust your seasonings and serve right away.

MORE IDEAS:

Sliced mushrooms can be added with the onions for additonal flavor and texture. A few drops of balsamic vinegar stirred in at the end of the cooking process adds zest. Or, dust with a bit of grated cheese and serve. Mix any leftovers into cooked rice or pasta the next day.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3-4 T. canola oil
• 1 small onion, sliced
• 4-6 mushrooms, sliced
• salt and pepper
• 1/2 - 3/4 C. cooked, diced potato
• 1/2 - 3/4 C. cooked, chopped broccoli
• 2 eggs whipped with 1 T. grated parmesan and 1 T. water
• 1/2 C. grated cheddar cheese

LET'S COOK

Heat the oil in a non-stick surface saute pan. Add the onions and cook until they’re transparent. Add the mushrooms, season with some salt and pepper and continue cooking over a medium high burner. When the mushrooms have wilted, add the cooked potatoes and continue to saute, stirring frequently. Slip in the chopped broccoli and heat it all through.

Turn down the burner to the second lowest setting on your dial and then pour the egg mix in around the edges toward the center. Shake the pan gently, scatter the cheese on top, cover the pan and allow to cook for about 2-3 minutes. Remove the cover from the pan, pop the whole thing under a broiler and cook just until the cheese is melted and lightly browned. Serve right away with toast and some hot chili paste as a condiment.

MORE IDEAS:

Chevre works really well in place of the cheddar cheese.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 3 1/2 lb. fresh chicken
• 6 cloves crushed garlic
• 1 t. poultry seasoning
• 3 T. canola or olive oil
• 1 t. salt
• freshly grated black pepper

LET'S COOK

Preheat your oven to 450 degrees. Except for the chicken, mix the remaining ingredients in a small bowl and combine well.

Clean and trim your fresh chicken of excess fat, slip your index finger between the breast meat and skin, gently separate the two and create a pocket. Use a spoon to pour the oil mix between the skin and breast meat, massaging the mix over as wide an area as you can. Smear any remaining oil mix over the exterior skin of the chicken.

Place the chicken on a roasting rack in a pan of suitable size and place in the center of your preheated oven. Set the timer for 15 minutes. When that time is up, drop the temperature to 375 degrees and roast an additional 60 minutes.

When that time is up, turn the oven off and open the door to the smallest opening and allow the chicken to rest for 10 minutes. Then, remove from the oven and serve.

MORE IDEAS:

Whenever roasting a chicken, consider making use of the energy and do a pan of Oven Roasted Vegetables as well.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 5 carrots
• 2-3 parsnips
• 3-4 small onions
• 3-4 small potatoes
• ¼ C. olive oil
• seasoned salt
• freshly ground black pepper

LET'S COOK

Peel and trim the vegetables. Cut them into uniform size to insure they cook at the same rate, keeping in mind that pieces the size of a walnut will cook faster than larger cuts.

Place the veggies in a heavy, oven-proof pan and mix with the olive oil. Sprinkle with a liberal amount of the seasoned salt and pepper. Place the vegetables in a 425 degree preheated oven for 15 minutes. Reduce the heat to 375 degrees for an hour more, stirring them up every 15 minutes or so.

For additional color, pop the roasted vegetables under a broiler and cook just long enough to turn them golden brown. Serve with roasted chicken or pork.

MORE IDEAS:

Fresh mushrooms, cut in half, make a perfect addition to this collection of vegetables. Just before you serve the cooked vegetables, scatter with a couple tablespoons of grated Parmesan cheese or the same amount of chopped fresh parsley.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 lb. hot Italian sausage patties
• 1 egg
• ½ C. seasoned bread crumbs
• ¼ C. grated paremsan cheese
• 1-2 T. fresh chopped parsley

LET'S COOK

Combine all the ingredients well in a mixing bowl. Create small meatballs of uniform size.

Fry the meatballs in a touch of oil in a heavy gauge pan. Add about a quart of your favorite spaghetti sauce, let it all simmer for about 20 minutes and then serve over your favorite type of cooked pasta.

MORE IDEAS:

Use a sweet Italian sausage meat and substitute fresh chopped basil or even oregano instead of the parsley.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. pork shoulder blade steak
• 3 T. oil
• seasoned salt and pepper
• 1 medium onion, sliced
• 1 russet potato, peeled and diced
• 2 Granny Smith apples, peeled, cored and sliced
• 3/4 C. German beer
• 1 T. German spicy mustard
• 1 lb. Prepared sauerkraut, drained

LET'S COOK

Begin by slicing the pork into fingerling size pieces. Toss in a bowl with the oil and an ample amount of the salt and pepper. Set it aside.

Drain the sauerkraut over a bowl in a sieve to rid it of the excess acidity. Heat a pan you can eventually cover and place in the oven. Drop the pork in the hot pan and toss and cook it almost through. Remove the pork to a dish and place the pan back on the stove. Add the onions and cook to caramelize them a bit.

Next, drop in the potatoes and apples, toss it around and cook for a few minutes. Then pour in the beer, the mustard, add the sauerkraut and the reserved pork and any juices it rendered. Stir it all together well, cover the pan and pop into a 350 degree preheated oven and cook for 40-45 minutes. Stir it once or twice. Serve it up with some sliced bread and a salad.

MORE IDEAS:

This dish is great the next day, too. Make a double batch and have some great leftovers

FEEDS: 4-6 easily

WHAT YOU’LL NEED:

• 1 butternut squash, medium size, apx. 3#
• 1 Mayan Sweet onion, medium size, apx. 1/2#
• 2 Granny Smith apples
• 3 cloves garlic
• 3 T. oil, grapeseed, olive or canola
• 1 t. ground ginger
• 1 t. ground nutmeg
• Pinch of salt and pepper
• 1 32 oz. Box vegetable broth

Garnish:

• 1-2 raw shrimp per person, peel and chop fine.
• 1 T. fresh cilantro per person, chopped.

LET'S COOK

Trim each end of the butternut squash and then slice into 2-inch thick discs. Using a heavy metal cooking spoon, scrape the seeds from the large sections. Place each disc on the cutting board, large side down. Using a French knife, slice the peel from each squash disc. Now cut the squash into relatively uniform pieces about the size of a small plum.

Drop the squash into a glass-baking dish. Peel and cut the onion into the same basic size of the squash pieces. Add to the baking dish. Peel, quarter and core the apples and add to the dish. Also peel and slice and add the garlic.

Mix in the oil, ginger, nutmeg and the salt and pepper. Toss it all together to evenly coat all the ingredients. Place in a preheated 400-degree oven and cook for 50-60 minutes, stirring at least once during the cooking time. When the squash is tender, poke it with a knife or fork and remove from the oven.

Spoon about half of the vegetables into a blender, pour in half the vegetable broth and blend it to a smooth puree. Pour into a soup pot and blend the rest of the vegetables and broth. Light a low fire under the pot and hold for service.

When service time nears, heat a touch of oil in a small sauté pan over a medium high burner. Add the chopped shrimps and stir to start the cooking process. Continue to sauté for a minute or so, add the chopped fresh cilantro and toss and cook just until the shrimp firms up and takes on pink highlights. Ladle the soup into warm soup bowls. Using two tablespoons, place some of the shrimp sauté in the center of each bowl serve.

MORE IDEAS:

Serve as a sauce under sliced roasted pork tenderloin or cilantro dusted sautéed shrimps.

FEEDS: 2 nicely

WHAT YOU’LL NEED:

• 2 loin pork chops, bone in
• 1 T. flour
• 1 t. celery seed
• ½ t. seasoned salt
• 2 T. canola oil
• 3 small onions cut in half
• 3-4 small red skinned potatoes cut in half
• 1 stalk celery, sliced
• 2 C. tomato juice (or 3 5.5 oz. cans)
• 5 shots Tabasco
• 2 T. horseradish
• 4-5 drops Worchester Sauce
• 5-6 grinds black pepper

LET'S COOK

Mix the flour, celery seeds and seasoned salt in a pie plate. Dust the chops on both sides liberally. Heat the oil in a pan of appropriate size that can eventually be covered and placed in the oven. Turn the oven on to 350 degrees. Place the chops in the hot oil and sauté on both sides to a light, golden brown.

Add the onions, potatoes and celery and stir up to start the cooking process and lightly brown the vegetables as well. Add any remaining flour mix and stir into the vegetables. Combine the tomato juice and remaining ingredients in a bowl, and then add to the pan with the pork chops and vegetables. Allow it to come to a boil. Then, cover the pan, pop it into the oven and set your timer for 45 minutes.

When that time is up, uncover the pan, gently stir up the vegetables and turn over the chops. Place the uncovered pan back into the oven and cook an additional 15 minutes. Serve with a garnish of chopped fresh parsley.

MORE IDEAS:

In lieu of the chops, you could use about a pound or so of pork shoulder blade steak that you cut in half. V8 Juice is a fine substitute for the tomato juice. If you like spicy foods, add more of both the Tabasco and the horseradish.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 ripe avocado, peeled and sliced
• 2 t. lemon juice
• 1 small clove garlic, crushed
• 1 T. diced tomato
• 1 t. finely diced onion
• a dash ground cumin
• a pinch salt
• 3 shots of your favorite hot sauce

LET'S COOK

Place all the ingredients in a shallow bowl and mash together with a fork until it’s well combined.

Taste the mix and if you desire more flavor, add a pinch more salt, a squeeze of lemon juice or some grated black pepper.

MORE IDEAS:

Serve with tiny carrots and corn chips.

For additional color and flavor, garnish with sliced black olives.

Or, scatter some tiny drained capers on top for bursts of flavor.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 14 oz. package soft tofu
• 1/3 C. flour
• salt and pepper
• 1 egg
• 1 T. soy sauce
• 1 C. canola oil
• soy sauce
• Panko (Japanese style breadcrumbs)
• chili paste
• chopped scallions

LET'S COOK

Drain the tofu and slice into ½ inch thick cuts. Mix the flour in a pie plate with some salt and pepper. Whip the egg in a shallow bowl with the soy sauce. In yet another shallow bowl, measure out about ¾ C. of Panko.

Heat the oil over a medium high burner in a shallow, heavy gauge pan. Begin by first dusting the tofu slices in the seasoned flour, one at a time. Next, drop each flour dusted slice into the egg wash and coat it evenly. Finally, place the tofu slices in the Panko and liberally pat on both sides to evenly coat with the Japanese style breadcrumbs.

Slide the breaded tofu slices into the hot canola oil and cook on both sides until evenly golden brown. Serve as an appetizer or an entrée with a spoonful or two of soy sauce made spicy with the chili paste and scallions.

MORE IDEAS:

Panko is available in the Asian section of grocery stores. It’s sold in a clear, crinkly bag.

A bit of grated fresh ginger mixed into soy sauce and garnished with chopped scallions is also a fine sauce for this dish.

FEEDS: 4

WHAT YOU’LL NEED:

• 5 fresh carrots, peeled
• 1 T. maple syrup
• 1 T. fresh ginger, grated

LET'S COOK

Cut the fresh, peeled carrots into any uniform shape you desire.

Place them in a pot, cover with hot water, bring to a boil and cook until they’re as tender as you like them.

Drain the cooked carrots, then add the maple syrup and the fresh, grated ginger to the pot and stir it in well.

Cover the pot and allow to sit for about 4-5 minutes. Serve right away.

MORE IDEAS:

You can use the same amount of brown sugar if you don’t have real maple syrup in the house.

FEEDS: 2

WHAT YOU’LL NEED:

• ½ tomato, diced
• 1 T. balsamic vinegar
• 2-3 T. olive oil
• 2 cloves garlic, crushed
• 10 oz. package spinach, cleaned and sorted
• salt and pepper
• 3 slices of Chevre or goat cheese, (apx. 3 T.)
• ¼ C. chopped walnuts

LET'S COOK

Mix the diced tomato and balsamic vinegar in a small bowl and simply set it aside.

Heat the oil in a sauté pan over a medium high burner.

Add the crushed garlic and move it around as it begins to sizzle in the oil.

Add the spinach, season with the salt and pepper and then use a pair of tongs to move it around, turning it as it cooks down and wilts.

When the spinach is a deep emerald color and cooked, add the goat cheese and the walnuts, stirring it together to combine it well and melt in the cheese.

Turn off the burner. Divide the spinach mix on two plates and garnish with the diced tomatoes that have been removed from the balsamic vinegar.

Serve right away.

MORE IDEAS:

Almonds or pecans work equally well in this recipe.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/4 C. flour
• 1 t. seasoned salt
• 5-6 grinds of black pepper
• 1 1/2 lb. boneless beef chuck roast
• 3 T. canola oil
• 7-8 white mushrooms, chopped fine
• 5-6 carrots, peeled and cut into chunks
• 7-8 small onions, peeled and cut in half
• 6-7 small red skinned potatoes, halved
• 5 garlic cloves, sliced
• 32 oz. box beef broth
• 1 T. balsamic vinegar
• 1 T. ketchup

LET'S COOK

Preheat your oven to 350 degrees. Mix the flour, salt and pepper in a pie plate. Press the flour mix into the meat on both sides. Heat the oil over a medium high burner in a pot that will eventually be able to hold all the ingredients, be covered and put into an oven. When the oil is hot, slide in the beef and brown on both sides well.

Then add the chopped mushrooms and stir them into the oil around the beef. Add the remaining flour and the vegetables. Stir it all up and brown them lightly. You’ll then add the broth, the balsamic vinegar and the ketchup. Mix it all up and bring to a boil on the stovetop. Cover the pot and pop it into the preheated oven. Cook for an hour.

Remove the cover when that time has elapsed, stir up the ingredients, turn the beef over, baste it liberally and close up the oven. At this point, bake, uncovered, for an additional hour. It makes sense to baste the meat and vegetables at least once during the last hour of cooking. When that time is up, serve it up.

MORE IDEAS:

According to my wife Debbie, you can’t have enough carrots in this recipe. They add a delightful sweetness to the pot roast.

FEEDS: 2-6

WHAT YOU’LL NEED:

• 1 lb. cooked shrimp, chopped
• 1/4 C. Italian seasoned bread crumbs
• 1/4 t. cayenne pepper
• 1 T. grated lemon rind
• 1 T. chopped fresh parsley
• 1/4 C. coconut, flaked and sweetened style
• 3 T. mayonnaise

Sauce:

• 2 T. mayonnaise
• 1/2 t. curry powder

LET'S COOK

Combine the ingredients, save for the sauce, in a bowl. Mix well, then separate into 6 equal sized portions.

Heat a sauté pan, then pour in a couple of tablespoons of canola oil. Fry the patties on each side until crispy and golden brown.

Meanwhile, combine the sauce ingredients in a small mixing bowl. When the cakes are done, place one on a plate, top with a dollop of the curried mayonnaise and garnish with additional chopped parsley and some finely sliced tomato. Serve with tremendous pride.

MORE IDEAS:

The shrimp are best if cooked in their shells in boiling water with the juice of half a lemon, some parsley stems and pickling spice. This is an excellent appetizer, served as a single patty with the curry mayonnaise. Or, serve 2-3 patties as an entree. You can use chives in place of the parsley.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 fresh pork tenderloin
• salt and pepper
• olive oil
• 3 cloves sliced fresh garlic
• 5 oz. can tomato juice
• fresh chopped chives or parsley

LET'S COOK

Trim any excess fat or gristle from the pork tenderloin. Cut it into 1" thick slices. Place the pork cut side down on the cutting board and, using the palm of your hand, press on each one to flatten it. The goal is to make all the medallions of equal thickness; they’ll cook uniformly that way. Season both sides of each pork medallion with salt and pepper.

Heat a dash of oil in a sauté pan. Slide in the pork and cook on both sides until just done and nicely browned. Remove the pork to a plate and keep warm in a very low oven.

Leave the pan on the burner and add a tablespoon of olive oil and then the garlic. Stir it around to begin cooking the garlic, then pour in the tomato juice. Let the liquids reduce or cook down by 1/3 to ½, then pour it over the pork and serve it up.

MORE IDEAS:

Finely diced red onion will work in place of the garlic.

V8 juice is a fine alternative to the tomato juice.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 T. butter
• 2 C. fresh strawberries, cleaned and sliced
• pinch of salt
• 2-3 T. orange liqueur such as Triple Sec or even Grand Mariner
• 1/3 C. maple syrup
• vanilla ice cream
• chocolate sticks and mint sprigs

LET'S COOK

Drop the butter into a heavy gauge sauté pan over a medium high burner. When the butter is melted, add the sliced, fresh berries, the salt and stir them around to coat them in the butter. Add the orange liqueur, stir it in and then ignite it either by tipping the pan on a gas burner or with a long match on an electric stove.

When the alcohol burns off, pour and stir in the maple syrup. Turn off the burner and allow it to sit while you get the serving dishes ready. Spoon the berries and the sauce into the two dishes, place a tiny scoop of the ice cream on top, arrange a chocolate stick on the side of the ice cream, garnish with a mint sprig and serve it up with great pride.

MORE IDEAS:

Try this with sliced fresh nectarines or peaches for a seasonal twist. Use a good quality vanilla ice cream that has chocolate-coated almonds in it. Or, rum raisin is fun, too.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 8 ounces good quality bacon
• 4 slices white bread
• 1 C. finely shredded romaine
• 3 T. mayonnaise
• 4-5 grape or cherry tomatoes

LET'S COOK

Place the bacon on a cutting board and cut it, against the direction of the slices, into thin pieces. Fry the bacon in a pan, just until it’s done. Drain the cooked bacon on paper towels.

Meanwhile, toast the bread slices, cut the crust off and cut each slice into 4 equal pieces. In a mixing bowl, combine the cooked bacon, shredded romaine and mayonnaise. Use a teaspoon to spoon the mix onto the cuts of bread, top each one with a slice of tomato and serve immediately.

MORE IDEAS:

The better the bacon, the better the final product. I like Pepperidge Farms Sandwich Bread for this recipe. Make lots, they go fast in a hungry crowd.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 2 T. butter
• 2 apples, peeled, seeded and sliced thin
• 1 pear, peeled, seeded and sliced thin
• pinch of ground nutmeg
• pinch of ground cinnamon
• ¼ C. pecan pieces
• ¼ C. raisins, plumped in hot water and drained
• ¾ C. real maple syrup
• rum raisin ice cream

LET'S COOK

Melt the butter in a saute pan. Add the sliced apples and pear, season with a pinch of both the nutmeg and cinnamon and cook over a medium high burner just until the fruits are tender.

Add the pecans, the drained raisins and then the maple syrup. Stir it all together and cook just until the maple syrup begins to boil and foam. Turn off the burner and allow it to sit a few minutes. To serve, spoon the warm fruits and some of the sauce into attractive serving bowls. Top each one with a small scoop of the ice cream and serve right away.

MORE IDEAS:

It’s best to slice the apples and pear in advance and drop them into a bowl of water mixed with a tablespoon or so of lemon juice. Just before cooking, drain the fruits and gently dry them in a towel to remove the excess moisture. You can substitute vanilla ice cream for the rum raisin, or use your favorite flavor. For extra flavor, soak the raisins in rum instead of water.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 pumpkin, pie type, 3-4 pounds
• 2 T, brown sugar
• 1 t. ground cinnamon

Filling:

• 3 large eggs
• 2 C. milk
• 3/4 C. sugar
• pinch of salt
• 3 T. Quick Cooking tapioca
• 1 T. vanilla extract

LET'S COOK

Cut the top of the pumpkin as you would for a jack-o-lantern and scoop out the seeds. Mix the 2 T. of brown sugar and the cinnamon in a bowl, drop into the pumpkin and turn it to coat the inside. Put the pumpkin on a pie plate and bake, with the lid on, in a 350-degree oven for 40-45 minutes.

Whip the eggs in a saucepot, add the sugar, milk, salt and the tapioca. Blend it all up with a whip and set aside for 10 minutes. Next, over a medium high burner, cook the tapioca mix, stirring constantly with a spatula, until it thickens. Take the cooked pumpkin out of the oven, remove the lid and pour in the tapioca. Sprinkle it with some cinnamon, put the whole thing back in the oven, uncovered, with the lid on the side of the dish and bake another 30 minutes. Remove from the oven, allow to cool for 10 minutes or so, then serve on a tray with the lid propped on the side of the pumpkin.

MORE IDEAS:

Scrape some of the interior of the pumpkin as you serve it since the earthy flavors nicely compliment the tapioca. A small scoop of vanilla ice cream on the side is also tasty.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. canola oil
• 1/2 red onion, diced fine
• 1 celery stalk, diced fine
• 1 carrot, diced fine
• 3 garlic cloves, crushed
• 5-6 grinds black pepper
• 1 1/2 C. green split peas
• 4 C. chicken broth
• 4 C. water
• 2-3 smoked turkey necks

LET'S COOK

Heat the oil in a soup pot of appropriate size. Add the onions, celery and the carrots and sweat them down for 5-6 minutes. Add the garlic, stir it in and then grind in the black pepper. Stir in the green split peas, and then add the chicken broth, the water and the smoked turkey necks. Bring the pot to a boil, partially cover the pot, and then lower the burner so the soup rolls at a gentle boil. Allow to cook for 1 hour and 15 minutes. Stir it up occasionally. At this point, the soup is done.

You can now remove the smoked turkey necks and either discard them, (a sin), pick out the meat and enjoy it or chop the meat you’ve cleaned fine and throw it into the soup. Also keep in mind that the soup is fine in texture just the way it is. Or, if you’d like a smoother texture, before adding the cleaned and diced smoked turkey neck meat, puree the soup in a blender.

MORE IDEAS:

Smoked turkey necks add just the right salt content. You can also use a smoked pork hock or even a bone from a ham you’re had at a previous meal.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 T. oil
• 1 bunch fresh scallions, cleaned and chopped
• 1 cooked chicken breast, meat pulled
• 4 oz. sliced black olives, drained
• 2 oz. chopped green chilies
• 8 oz. sharp cheddar cheese, grated
• 1 T. fresh chopped cilantro (optional)
• 10 oz. can enchilada sauce
• 6 small corn tortillas

LET'S COOK

Heat the oil in a small sauté pan, add the scallions, season with a bit of salt and pepper and cook until they’re soft. Place the pulled chicken meat in a mixing bowl along with the olives, green chilies, most of the grated cheddar cheese and the fresh cilantro, add the cooked scallions and toss the mix together.

In the same sauté pan, gently heat the enchilada sauce. Spoon a little in a glass-baking dish to barely cover the bottom. Individually dip the corn tortillas, on both sides, to lightly cover them in the warm sauce and lay them on a cutting board. Evenly divide and spread the mix across the center of each tortilla and roll them up gently. Place them, side by side, in the baking dish. Cover with the rest of the sauce and the rest of the cheese. Bake, uncovered, in a preheated 350-degree oven for 25-30 minutes and serve.

MORE IDEAS:

Casa Fiesta makes a great Enchilada Sauce and is usually in the Organic section of supermarkets.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1/3 C. flour seasoned with salt and pepper
• 1 egg whipped with 1 t. water
• 1/3 C. flavored breadcrumbs
• 1/3 C. Panko, (Japanese breadcrumbs)
• 2-3 filets fresh fish such as sole or tilapia
• 1/3 C. canola oil (approx.)

LET'S COOK

Place the seasoned flour in a shallow dish, like a pie plate. Whip the egg and water in a shallow bowl. In yet another shallow dish, mix the breadcrumbs and the Panko. Slice the skinless fish into fish stick shapes. One by one dip each into the seasoned flour, the egg and then the breadcrumb mix. Be sure to coat them evenly on all sides.

Heat the oil in a sauté pan over a medium high burner. Slide in the breaded fish sticks and cook on both sides until they’re beautifully browned. Dab them on paper towels to remove any excess oil, then arrange on a serving plate and present with tartar or Remoulade sauce.

MORE IDEAS:

Panko is a form of Japanese breadcrumbs that’s usually available in the Asian section of supermarkets. This is also very tasty made with salmon or haddock.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 small dill pickles
• 2 T. capers
• ½ t. Dijon mustard
• 2 T. fresh tarragon or 2 t. dried
• 1 C. mayonnaise

LET'S COOK

Place all the ingredients in a food processor with the mayonnaise on top, which will help it, blend easier. Whip the mix just until it has an evenly chopped consistency. Refrigerate for at least a day so the flavors of the tarragon can grow. Serve with Crispy Fish Stix or any cold seafood cocktail combination.

MORE IDEAS:

This sauce is great served as a dipping sauce with steamed, fresh artichokes.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 T. canola oil
• 1/2 lb. pork cutlets, cut into strips
• 2 T. hoisin sauce
• 1 C. broccoli buds
• 1/2 - 3/4 C. sliced carrots
• 1/2 C. sliced celery
• 1 T. canola oil
• 1 small onion, sliced
• 5 cloves garlic, sliced
• 1 T. soy sauce
• 1- 2 C. cooked rice or wheat pilaf

LET'S COOK

Heat the tablespoon of oil in a sauté pan over a high burner. Add the pork strips and cook just until they’re done, then mix in the hoisin sauce. Remove to a plate and rinse the pan. Steam or blanch the broccoli buds, carrot slices and celery slices just until they’re tender. Drain and set aside.

Heat the second tablespoon of oil in the sauté pan over a medium high burner and drop in the sliced onion. Season with some salt and pepper and cook until the onion is lightly browned. Add the garlic, toss to combine and then add the cooked broccoli, carrots and celery. Stir it up and pour in the soy sauce. Next, toss in the cooked pork and then stir in the cooked grain. Toss together until it’s all heated through and serve.

MORE IDEAS:

You can use pork chops are even pork tenderloin cut into thin strips. Or, try some chicken in the recipe in place of the pork for tasty results.

FEEDS: 4

WHAT YOU’LL NEED:

• ¼ C. mayonnaise
• 5 cloves crushed garlic
• ½ t. salt
• ¼ t. paprika
• 2 T. chopped fresh parsley
• freshly ground black pepper
• 1 chicken, quartered

LET'S COOK

Mix all the ingredients, save for the chicken pieces, in a bowl. Drop in the quartered chicken and smear it evenly with the mayo mix. Cover and refrigerate for at least2 hours. Overnight is always best.

Preheat your oven to 375 degrees. Place the chicken, skin side up, on a shallow baking pan. Scrape any remaining sauce from the bowl and distribute evenly over the chicken. Bake, uncovered, for 55 minutes. For additional color, broil for a few minutes to give the chicken a golden brown coating.

MORE IDEAS:

This is a great recipe for skinless chicken as well. Use the mayo as a base for any combination of herbs and spices that interest you. The mayo guarantees a moist final dish.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 1/3 C. flour
• 2 eggs
• 1/3 C. seasoned breadcrumbs
• 1/3 C Panko
• 1 eggplant, medium size
• canola oil
• 2 C. tomato sauce
• mozzarella cheese
• grated parmesan cheese

LET'S COOK

Place the flour in a pie plate and season with some salt and pepper. Whip the two eggs with a pinch of salt, pepper and about a tablespoon of water in a bowl. Mix the seasoned breadcrumbs and the Panko in yet another pie plate.

Slice the eggplant into 1/4” discs. Drop each one in the seasoned flour first and coat well. Next, dip each slice into the egg wash, then into the breadcrumb mix and coat well on all sides. Heat a few tablespoons of oil in a sauté pan over a medium high burner. Fry the breaded eggplant discs in the hot oil until golden brown on both sides.

Arrange the cooked eggplant on an ovenproof tray. Top each one with the tomato sauce, a slice of the mozzarella cheese and a sprinkling of the grated Parmesan. Bake in a preheated 400-degree oven for about 10-12 minutes, and then slide under a broiler for a minute or so, just to brown off the cheese. Serve at once.

MORE IDEAS:

Panko is Japanese breadcrumbs. If you can’t find it, use all seasoned breadcrumbs. I like to jazz up my tomato sauce with some sautéed onions, garlic and fresh herbs like Italian parsley, oregano and basil.

FEEDS: 4

WHAT YOU’LL NEED:

• 3 Tbsp. Dijon mustard
• 1 clove garlic, crushed
• 2 Tbsp. chopped fresh parsley
• 4 boneless, skinless chicken breasts
• 1 tomato, diced

LET'S COOK

Mix the mustard, garlic and parsley in a bowl. Trim the tenderloins from the chicken breasts and freeze them for a stir-fry later on. Mix the 4 chicken breasts into the mustard mix and coat them liberally. Cover the bowl and refrigerate for at least 2 hours. Overnight is best.

When it time to cook dinner, preheat your oven to 400 degrees. Place the chicken breasts in a baking dish. Scrape any remaining mustard sauce from the bowl and evenly distribute it over the 4 pieces of chicken.

Next, evenly divide the diced tomato over the chicken. Slide the dish into the oven and cook, uncovered, for 30 minutes. Serve without hesitation.

MORE IDEAS:

This is a great dish for a party. If there are any leftovers, slice the chicken and place on a bed of mixed greens tossed with oil and vinegar.

FEEDS: 2

WHAT YOU’LL NEED:

• 1/4 C. olive oil
• 5 cloves garlic, sliced thin
• 2 T. fresh lemon juice
• 3 T. white wine, Chenin Blanc is great
• Juice of two 6 1/2 oz. cans minced clams
• Few grinds of black pepper
• 1 T. dry basil
• 1 T. dry parsley
• Clams from drained cans above
• 1 T. butter
• ½ lb. pasta
• 1/4 C. grated Parmesan cheese

LET'S COOK

Begin by putting a pot of salted water on to boil for the pasta. Next, pour the olive oil into a medium size sauté pan over a medium high burner. When the oil’s hot, add the sliced garlic and sizzle for about 20-30 seconds. Next, add the lemon juice, white wine, clam juice, pepper, basil and parsley, bring to a boil and let it reduce on a low burner.

Drop the pasta into the boiling water, stir it up and let it cook. When the pasta is still just a little firm, drop the clams and butter into the sauce. Drain the pasta and then drop it into the clams and sauce. Stir it all up and allow simmering over a low burner for a couple of minutes. Fold in the grated cheese and serve.

MORE IDEAS:

Bear in mind that you’re going to finish cooking the pasta in the sauce in the sauté pan. That way, the pasta absorbs the flavors of the sauce. Also pay attention to the fact that a smaller pasta shape will insure that you get some pasta and clams on your fork with each mouthful.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 10 carrots, medium size (apx. 2 lb.)
• 2 parsnips, medium size
• 1 red onion
• 5 cloves garlic
• 2 T. canola oil
• pinch of salt
• 5-6 grinds of black pepper
• 1 t. dried thyme
• 4 C. vegetable or chicken broth

LET'S COOK

Peel the carrots and the parsnips and cut into 1 inch thick discs. Place in a baking dish along with the red onion which you've peeled and chopped, the garlic you've sliced, the oil, salt, pepper and the thyme.

Toss it all up and roast for an hour and 15 minutes in a preheated 375 degree oven.  Stir the veggies up every once in a while.

When the time has elapsed, place the vegetables in a blender with the broth of your choice and blend to a smooth consistency

Pour into a soup pot and gently heat to a boil.

Serve with a slice of warm whole wheat bread and perhaps a chunk of cheese on the side.

MORE IDEAS:

This formula produces a thick and hearty soup with great vegetable flavors.

If you'd prefer a thinner soup, simply add 1 or 2 additional cups of the broth.

Consider using this soup as a sauce under steamed broccoli on a dinner plate.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2-3 slices bacon, sliced into small pieces when it’s raw
• 1 small onion, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 2 garlic cloves, crushed
• Black pepper
• ½ C. barley
• ½ C. lentils
• 1 small can tomato juice (5.5 oz.)
• 2 ¼ C. chicken broth (apx.)

LET’S COOK:

Drop the sliced bacon into a pot of appropriate size over a medium high burner. Move it around and cook just until the bacon begins to crisp up.

Slide in the onion, stir it into the bacon and cook a minute or two more. Now add the carrots, celery and the garlic and stir it all together. Also add the barley and lentils and season with the black pepper to taste.

Pour the tomato juice into a large cup measure, and then fill to the 2 ½ C. level with the chicken broth. Pour the liquid into the pot, stir it up, bring to a boil, cover the pan, lower the heat and simmer for 30 minutes.

Then, stir up the ingredients gently, cover the pan, turn off the burner and allow it to sit for an additional 10 minutes.

Serve with a generous sprinkle of chopped fresh parsley or chives.

MORE IDEAS:

If you’d like more color in this dish, when you check it after the first 30 minutes of cooking time, stir in a ¼ C. of frozen peas and corn, cover and then let it sit the 10 minutes suggested.

FEEDS: 4

WHAT YOU’LL NEED:

• 3 T. olive oil
• 3 C. sliced red cabbage
• salt and pepper
• 3 T. water
• 2-3 T. maple syrup

LET'S COOK

Heat the oil in a sauté pan over a medium high burner.

Drop in the cabbage, season with some salt and pepper and begin to cook, stirring every minute or so.

After sautéing for 3-4 minutes, add the water, stir it all around and cook an additional 10 minutes or so.

When the cabbage takes on a uniform deep purple color, add the maple syrup, stir it in and continue cooking for another 5-6 minutes, stirring occasionally.

Bear in mind that the longer you cook the cabbage, the softer it will become.

Serve with pork chops, grilled chicken or even a fish sauté.

MORE IDEAS:

Please, use real maple syrup. As an alternative to the syrup, you could use 3 T. of red currant jelly in this recipe.

FEEDS: 2

WHAT YOU’LL NEED:

• 3 T. flour
• Salt and pepper
• 2 Tilapia filets
• 2-3 T. olive oil
• 1/3 C. frozen corn
• 2 T. capers
• 1/3 C. white wine such as Vouvray, Sauvignon Blanc or Chardonnay
• 1 fresh tomato, diced

LET'S COOK

Mix the flour with a pinch of salt and pepper in a shallow bowl.

Heat the olive oil in a sauté pan of appropriate size over a medium high burner.

Dust both sides of the Tilapia in the seasoned flour, then, slide the fish into the pan with the hot oil. Cook the fish filets on both sides to a nice golden brown.

Remove the cooked fish to serving plates and keep warm in a very low oven.

Leave the pan on the burner and add the corn and the capers. Move the two items around a bit in the pan, and then pour in the white wine.

Allow reducing for a minute or so, and then add the tomato. Combine the ingredients well, cook an additional minute of so, then spoon the sauce over the two fish filets and serve without hesitation.

MORE IDEAS:

This recipe works with filet of sole, haddock and even halibut. Instead of the frozen corn, peas can be used.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 straight sided, clear, rocks-type glasses
• blueberries
• apples
• strawberry yogurt
• great granola
• strawberries
• kiwi fruit
• bananas
• mint leaves, fresh
• blackberries

LET'S COOK

Begin by preparing all your fruits by peeling, removing any seeds or pits and then cutting all fruit into bite size pieces for ease of eating. To actually make the parfait, start with some of the blueberries in the bottom of each glass. On that, place some diced apple.

Now, spoon in some yogurt, then a layer of granola, some sliced strawberries, kiwi, more yogurt, bananas, granola and a final dollop of the yogurt.

Place a small stack of the fresh mint leaves on a cutting board and slice them into fine strips. This cut is called a chiffonnade. Scatter some of the freshly cut mint on top of the parfaits and garnish with a couple of the blackberries. Serve as soon as possible.

MORE IDEAS:

You can use any combination of fresh fruits in this dish. Just keep in mind that whatever fruit you use, it should all be peeled, pitted, seeded and then cut into pieces that are easy to manage with a spoon for eating. And, use any flavor of yogurt that appeals to your palate. You can make these an hour in advance of service time.

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.

FEEDS: 6-8

WHAT YOU’LL NEED:

• ¼ C. granulated sugar
• ¼ C. maple syrup
• 1/3 C. olive oil
• 1/3 C. cider vinegar
• ½ t. celery seed
• a few grinds of black pepper
• ½ head of medium size cabbage, grated in a food processor
• 2 carrots, peeled and grated
• 3-4 T. fresh chopped chives, if you have them

LET'S COOK

Place the sugar, maple syrup, oil, vinegar, celery seed and pepper in a sauce pot. Stir it over a low flame until the sugar dissolves and the mix is hot. Place the cabbage; carrots and chives in a mixing bowl, then pour the hot mixture over it all. Stir it up to combine the ingredients well, cover and refrigerate for at least 2 hours. This mix will keep up to 2 weeks in the refrigerator.

MORE IDEAS:

If you like the flavor of scallions, add a few that have been chopped in place of the chives.

FEEDS: 4

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1 small onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• salt and pepper
• 3 garlic cloves, crushed
• 1 lb. good quality ground beef
• 1 C. cooked rice
• ¼ C. grated Locatelli or Parmesan cheese
• 4 T. ketchup
• flavored breadcrumbs
• 1 15 oz. can creamed corn
• chopped parsley or chives

LET'S COOK

Heat the oil in a sauté pan and cook the onion, carrot and celery seasoned with a bit of salt and pepper. When the vegetables are just tender, mix in the crushed garlic and turn off the burner.

Place the ground beef, cooked rice and grated cheese in a mixing bowl. Add and stir in the cooked vegetables. Split the mix into four equal parts and form them into loaves. Place on a baking dish and then smear the top of each with about a tablespoon of ketchup.

Dust with a bit of flavored breadcrumbs and then bake for 25 minutes in a 350 degree reheated oven. Heat the can of creamed corn.

To serve this dish, divide the creamed corn between four plates. Place one of the miniature meat loaves in the center of each plate, garnish with the chopped parsley or chives and serve while it’s hot.

MORE IDEAS:

You could use chili sauce or even salsa on top of the burgers in place of the ketchup. Fresh cilantro is another herb to consider as the final garnish.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 rack center cut pork spare ribs
• beef broth to cover (about 1 qt.)
• 1/3 C. molasses
• 1/3 C. balsamic vinegar
• 1/3 C. Guinness Extra Stout beer

LET'S COOK

Cut the raw rack of ribs into 2 or 3 rib sections. Place them in a soup pot and cover with the beef broth. Bring to a boil, lower the flame and simmer for 45 minutes to an hour. Test the meat to be sure it’s tender enough for you. Meanwhile, mix the molasses, balsamic vinegar and beer in a bowl. Blend with a whip to incorporate it together well. When the ribs are tender, remove to a glass baking style dish, meat side down. Pour the liquid over the ribs, allow to cool, cover and then refrigerate for at least 2 hours. Overnight is best. Save the broth in the freezer for a future soup or stew.

When it’s time to cook, heat your grill to a medium flame. Grill the ribs, basting them as you go, just until they’re warmed through. They take just a few minutes on either side. Cooking too long will dry them out.

MORE IDEAS:

You can use chicken stock in place of the beef. Use all the leftover liquid to baste the ribs. If you can’t grill them, they can be finished off under a broiler, cooking just a few minutes on either side. These ribs are perfect with potato salad and a salad of mixed greens. Baked beans on the side can only make this meal better.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 T. canola oil
• ½ red onion, sliced
• salt and pepper
• 1 small zucchini, cut into batons
• 1 small yellow or summer squash, cut into equal sized chunks
• 1 small tomato, diced
• 3 cloves fresh garlic, crushed
• 2 T. basil leaves, whole
• grated Parmesan or Locatelli cheese

LET'S COOK

Heat the oil in a sauté pan over a medium high burner and drop in the sliced onions. Season with some salt and pepper and sauté until the onions take on some color and begin to caramelize. Add the zucchini and summer squash and cook, stirring occasionally, until the squash is limp and also takes on a bit of color. Then add the tomato and garlic and toss into the other ingredients. Finally, scatter the basil leaves over the entire dish, turn off the burner and stir it up to incorporate all the ingredients well. Serve with a scatter of the grated cheese of your choice.

MORE IDEAS:

You can use just one type of squash if you’d like. And, don’t be afraid to add some sliced raw mushrooms to the mix when you add the squash to the sauté pan.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 10 oz. package frozen raspberries in syrup
• 1 T. orange liqueur
• juice of half a lime
• ½ C. fresh or frozen whole raspberries
• chocolate syrup
• fresh pastries
• mint leaves

LET'S COOK

Place the defrosted berries in syrup, the orange liqueur, lime juice and fresh berries in a food processor. Whip to a frenzy. Strain the sauce thru a sieve over a bowl to remove the seeds. What you have now is a raspberry coulis, or raspberry fruit sauce.

To prepare a fun dessert, begin with a smear of the raspberry coulis across 4 large plates. Drizzle with some chocolate syrup for flair. Slice the individual pastries into four equal pieces and place one of each on the dessert plates. Add a pile of fresh berries such as blueberries, garnish with a mint sprig and serve immediately.

MORE IDEAS:

Shop for a brownie or fudge nut bar, a lemon square, even a small individual cheesecake to cut into quarters for your final dessert presentation. You might even add a small scoop of your favorite ice cream for more visual and taste treats. Get creative!

FEEDS: 3-4

WHAT YOU’LL NEED:

• 3-4 stems broccoli, sliced in half lengthwise, steamed and cooled
• 2 T. olive oil
• Black pepper and some salt
• 2 eggs, hard cooked and peeled
• 3 T. grated Locatelli or Parmesan cheese
• 3 T. roasted garlic breadcrumbs

LET'S COOK

Heat the oil in a large sauté pan over a medium high burner. Using a long paring knife, literally whittle the cooked broccoli stems into the pan, getting the pieces fairly small.

Season it with some salt and grated black pepper.

Using an egg slicer, slice each egg in one direction, turn the egg around and slice again, making smaller pieces and drop into the pan with the broccoli.

Stir it up, add the grated cheese and breadcrumbs, stir it again and heat it through.

For a great presentation, select a cup that’s a sensible portion size. Use a tablespoon to fill the cup with the broccoli mix, tamping it down to compact it gently. Invert the cup onto your serving plate; remove the cup and BOOM, mounds of broccoli.

MORE IDEAS:

A scatter of diced red pepper or tomato makes this a dramatic addition to any dinner plate.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 each zucchini, yellow squash, red, yellow and green pepper
• 5-6 scallions
• olive oil
• seasoned salt
• 3-4 cloves crushed fresh garlic
• ½-3/4 lb. aged provolone cheese
• ½ lb. dry sausage such as Abruzzi, Sopressata or salami
• 1 C. green and Kalamata olives
• 4 hard cooked eggs
• fresh basil

LET'S COOK

Start by washing and trimming the squash and peppers. Slice into wedges, then toss liberally with olive oil, crushed garlic, seasoned salt and pepper. Add the cleaned scallions and toss together well to evenly coat the vegetables in the oil and seasonings.

Grill the vegetables until they’re just done. Back in the kitchen, arrange wedges of provolone on the edge of an attractive serving platter. Slice the sausage of your choice and arrange on the cheese. Pile the grilled vegetables in the center of the platter, arranging the scallions on the very top.

Place quarter cuts of the hard cooked egg around the platter, scatter with the olives and garnish with a final dusting of chopped fresh basil. Serve with a basket of warm, crusty bread. A bottle of Chianti is the perfect match.

MORE IDEAS:

You might add grilled fresh mushrooms, green beans, even grilled carrots for additional appeal. Use any olive you like. Fresh parsley is a fine substitute for the basil

FEEDS: 4-6

WHAT YOU’LL NEED:

• ½ C. granulated sugar
• 2-3 strips of fresh lemon and orange zest
• juice of ½ a lemon and ½ an orange
• 1 banana, peeled and sliced
• ½ fresh pineapple, peeled and sliced into chunks
• ½ cinnamon stick
• 6 cloves
• 6 black peppercorns
• 1 bay leave
• 1 vanilla bean, sliced in half lengthwise
• ½ C. water
• 1 bottle chardonnay

LET'S COOK

Place all the ingredients in a pot, bring to a boil, lower the heat and simmer for about an hour. Let it cool down, cover and refrigerate overnight. Strain the solids from the liquids. Serve a small amount of the wine soup in a fancy glass as an aperitif or between dinner courses as a palate cleanser. It’s great served cold in the summer. Or, serve it warm in a nice demitasse in colder weather.

MORE IDEAS:

After you strain the fruits out, remove the spices and vanilla bean and use the remaining fruits as a topping for ice cream.

FEEDS: 2

WHAT YOU’LL NEED:

• 2 T. butter
• 2 T. good olive oil
• 8 cloves garlic, sliced
• ½ t. fresh lemon juice
• 12 raw peeled shrimp, butterflied
• 1/3 C. roasted garlic breadcrumbs
• ¼ t. garlic powder
• ½ t. dried basil

LET'S COOK

Heat up the butter and the oil in a small sauté pan and then add the garlic slices. When the garlic sizzles, add the lemon juice, turn off the heat and set the pan aside.

Mix the breadcrumbs, garlic powder and the dried basil in a small dish. Spoon about 2 T. of the garlic butter in an oven proof dish that will hold all the shrimps in one layer. One by one dust the shrimps in the breadcrumb mix and place in the oven proof dish with their tails curled up.

Broil under a preheated broiler for about 2-3 minutes, until they take on pinkish orange highlights. Remove from the broiler, spoon the remaining sauce over them and then broil just until they’re firm and have some toasty edges.

MORE IDEAS:

This dish is a fine appetizer. Or, serve on a mound of rice as an entrée with asparagus spears.

FEEDS: 3-4

WHAT YOU’LL NEED:

• 8 oz. white meat tuna packed in water
• ½ red onion, diced
• 1 stalk celery, diced
• 2 T. parsley, chopped
• 1 carrot, grated
• ½ C. mayonnaise
• 3 T. olive oil
• salt and pepper
• ½ lemon, juiced
• 2 T. capers
• 2 hard cooked eggs
• 12 oz. cooked pasta

LET'S COOK

Place a pot of salted water on to boil for the pasta. Next, drain the tuna fish and then rub it between your palms, in a large bowl, to break it down evenly.

After washing your hands, add the red onion, parsley, carrot, mayonnaise, olive oil, a pinch of both salt and pepper, the lemon juice, capers and the hard cooked eggs, which you’ve chopped.

Cook, drain, cool with cold running water and then add the pasta shapes. Mix it all together well.

Serve on a based of fresh greens tossed lightly with some oil and vinegar.

MORE IDEAS:

Use pasta shapes that are new and fun. And, multi-colored pasta lends a nice touch to this dish. Also, dice a ripe tomato and toss with a tablespoon of balsamic vinegar.

After dishing up the tuna jumble, ring it with some of the tomatoes.

FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 lb. lamb shoulder steaks or chops
• 3 T. flour
• ¼ t. seasoned slat
• black pepper
• 2 T. canola oil
• 1 small onion, chopped
• 5-6 cloves garlic, sliced
• 3 carrots, peeled and sliced
• 6-8 crimini mushrooms, cut in half
• 3 medium potatoes, peeled, and cut into a rough dice
• 3 C. beef broth
• 1 T. balsamic vinegar

LET'S COOK

Cut the lamb from the bones and slice into small, bite size pieces. Mix the flour, salt and a few grinds of black pepper in a small bowl. Drop in the sliced lamb and toss well to combine it together.

Meanwhile, heat the oil in a heavy gauge pan over a high flame, drop in the lamb and any excess flour and brown off the meat, stirring occasionally. Add the onion, garlic, carrots, mushrooms and potatoes and stir it up.

Now add the beef broth and the balsamic vinegar. Bring it to a boil, lower to a simmer, partially covered, and simmer for about an hour and a half. When the vegetables are cooked, the lamb will be tender and flavorful.

MORE IDEAS:

Serve this dish with a Pinot Noir. This recipe will work with pork or even some beef as well.

FEEDS: 2-3

WHAT YOU’LL NEED:

• ½ lb. fresh green beans
• 4-5 cloves fresh garlic, crushed
• ½ lemon, juiced
• 2 T. good olive oil

LET'S COOK

Clean the green beans by snipping off the stem end of each one. Leave the other ends alone. Bring an appropriate amount of water to a boil to cook the beans, salt it and then drop them in. Set your time for 8 minutes.

Meanwhile, combine the garlic, lemon juice and olive oil in a small bowl. When the timer is up, check the beans to be sure they’re tender enough for your taste.

Drain them, and then add the garlic, lemon juice and olive oil mix. Stir it up and set your burner on its very lowest setting and simmer for a few more minutes, stirring it occasionally.

Serve with grilled meats or chicken, hot or cold.

MORE IDEAS:

For more visual fun, use both yellow or wax beans and the green beans.

FEEDS: 4-10

WHAT YOU’LL NEED:

• 5 different cheeses from the cheese counter of your favorite supermarket
• baguette slices
• nut bread
• dates or dried apricots
• salted nuts
• a chilled bottle of Chenin Blanc

LET'S COOK

A cheese tasting is a perfect theme for a gathering of family or friends. Shop for at least 5 different types or varieties of cheese. When you shop, be sure to select cheeses that range from mild to sharp, soft to firm. This is referred to as a flight of cheese. Ask questions when you shop and always request tastes of the ones you consider to be sure you like them. If you don’t get good advice from the staff, shop elsewhere.

Always allow the cheeses you’re going to serve to come to room temperature for about an hour before the tasting. Their flavor will be best that way. Start with the mild cheese and work your way to the strongest last. Savor a cheese like a fine wine, examine its appearance first, and rub a bit between your fingers to evaluate its texture, savor the aroma and then place a small amount in your mouth to enjoy its flavor. Pair salty cheeses with dates or other dried fruits. Mild cheeses do really well with nut breads and even salted nutmeats. Plain bread, like baguette, is fine for clearing the palate between cheeses.

MORE IDEAS:

Wash it all down with a glass of chilled Chenin Blanc.

FEEDS: 4-6

WHAT YOU’LL NEED:

• ice cube trays
• orange juice
• cranberry juice
• 7Up or ginger ale
• fresh mint sprigs

LET'S COOK

The day before you have any sort of gathering, fill an ice cube tray with the orange juice, another one with cranberry juice and freeze them overnight.

The next day, pop the juice cubes out of the trays and store, in the freezer, in a tight lid container or a zip style bag.

When it’s time to enjoy a cool beverage, fill a tall glass with some of the juice cubes. Then, fill the glass with the soda of your choice, garnish with a mint sprig and enjoy.

MORE IDEAS:

If these cubes are headed for an adult party, consider using some of your favorite gin, rum or vodka to electrify these cool cocktails.

FEEDS: 2-3

WHAT YOU’LL NEED:

• ½ lb. fresh sugar snap peas
• 1 T. good quality olive oil
• salt
• 1 T. dried mint

LET'S COOK

Clean the fresh sugar snap peas by simply snipping the stem ends. If the flower ends need the same, do so to each one.

Bring a pot of water to a boil and slat it lightly. Drop in the peas and bring back to a boil. Cook for 3-5 minutes, testing occasionally to determine how crisp you like them.

When they have a texture you appreciate, drain them. Place the pot back on the stove on the lowest burner setting. Add the oil, a pinch of salt and then rub the dried mint between your palms, over the peas, to release the flavors.

Stir it all up and simmer on the burner for a minute or two. Serve with grilled lamb chops, chicken or even pork.

MORE IDEAS:

I always have a pot of water on the stove barely boiling when I cook. That way, when I need boiling water, it’s at the ready.

Also, you can use 3 T. of fresh mint in place of the dry.

FEEDS: 4

WHAT YOU’LL NEED:

• 2 T. olive oil
• 1 small onion, diced
• salt and pepper
• 1 bunch fresh asparagus
• 3 cloves garlic, crushed
• 1 T. chopped fresh parsley
• 1 small-diced tomato
• grated Locatelli cheese

LET'S COOK

Put a pot of water on to boil. Heat the oil in a sauté pan and drop in the diced onion. Season with some salt and pepper and start to cook it up.

While that’s going on, clean and then slice the asparagus on the bias, or at an angle. Drop the asparagus into the pot of boiling water, which you’ve salted.

Next, add the crushed garlic, the parsley and the diced tomato to the now caramelized onion. Stir it all up and simmer on the lowest setting of your burner.

When the asparagus is just tender, drain it and then add it to the sauté pan with the other ingredients. Combine it together well, spoon into a serving bowl and dust with the grated cheese.

MORE IDEAS:

A tablespoon of capers added to the sauté pan with the other ingredients makes for even more palate appeal.

FEEDS: 2

WHAT YOU’LL NEED:

• 1 clove fresh garlic, cut in half
• Olive oil
• Red wine vinegar
• Salt and pepper
• ½ t. Dijon mustard
• ¼ t. honey
• Diced tomato
• Diced cucumber
• Sliced scallions
• Chopped Romaine lettuce
• Grated Locatelli cheese

LET'S COOK

To make a very nice salad for 2, begin by vigorously rubbing the inside of your salad bowl with the open cut of fresh garlic. Save the garlic for another use.

Using your salad spoon as a measure, fill it once with the olive oil and pour it into the bowl. Now fill the spoon half way with the red wine vinegar. Add some salt and pepper to the bowl as well as the mustard and the honey.

Use your salad fork to whip the ingredients together and emulsify the dressing.

Now add the tomatoes, cucumbers and scallions. Be sure to cut them all into edible size pieces, it makes it easier to eat. No one wants to carve a salad.

Mix the items well to coat them with the dressing. Add the greens, toss gently to coat them and finally, sprinkle it all with about a tablespoon of the grated cheese.

You’ll forget about bottled dressing now.

MORE IDEAS:

Once you’ve created the dressing, consider any combination of fresh vegetables you might enjoy in your salad.