SATISFIES: 2

WHAT YOU'LL NEED:

• 1 fresh skinless, boneless chicken breasts cut into fingerling slices
• Dusting of Lawrys Season salt
• 1/2 t. Montreal steak seasoning
• 1 T. olive oil
• 1 large fresh tomato diced
• Romaine lettuce chopped for 2 (approx. 3 cups)
• 1 ripe avocado cut into 8 slices
• 1 T. Red wine

Dressing: shake up in a jar and set aside

• 1/2 c. Olive oil
• 1/4 c. Red wine vinegar
• 1 T. Dijon mustard

LET'S COOK

Mix the chicken with seasoned salt and montreal seasoning. Place romaine on two dinner plates. Top each pile of greens with 4 slices of avocado.

Heat a sauté pan over medium burner. When hot add olive oil. Then add chicken and move around to evenly begin cooking.

When chicken is all cooked throughly, add diced tomato and stir in. Then add red wine and 1/4 c. of well shaken dressing. Bring to simmer in the pan and mix to evenly incorporate.

When all ingredients are well mixed and hot, spoon over the salad. Divide and distribute remaining sauce. Serve with warm crust of bread.

MORE IDEAS:

You could do this recipe with pork tenderloin. Leftovers can work well also. It makes a hearty lunch or dinner in chilly weather.

The bread works well to sop up extra juices on your plate. Keep leftover dressing in the refrigerator and use on any salad.

SATISFIES: 3-4

WHAT YOU'LL NEED:

• 2 slices bacon; diced
• 1 small potato; peeled and diced
• 1/2 C. diced carrots
• 1-2 stalks celery, chopped
• 1 small tomato, diced
• 1 - 32 oz. boxes of chicken stock
• 8 oz. Fresh or frozen, cheese stuffed tortellini
• chopped scallions
• chopped fresh parsley
• parmesan cheese

LET'S COOK

Cut the bacon into small pieces, drop into a soup pot and cook until it renders and takes on some color.

Then add the potato, carrots and celery, stir it up and cook just until the color on the vegetables deepens.

Now add the tomato and the chicken stock, bring to a boil and simmer for about 15 minutes or until the vegetables are just tender.

Add the tortellini and cook an additional 5 to 7 minutes.

Ladle into soup bowls and garnish with the scallions, parsley and parmesan cheese.

MORE IDEAS:

Slices of summer squash, zucchini and even sliced mushrooms can be added to the vegetable roster.

FEEDS: 3-4

WHAT YOU'LL NEED:

• 3 ripe tomatoes of medium size, diced
• 1/2 C. olive oil
• 1/4 C. cider or red wine vinegar
• 2 T. Dijon mustard
• 1/4 C. - 1/2 C. fresh chopped basil

LET'S COOK

Pile the diced tomatoes on a serving plate.

In a mixing bowl, whip together the oil and vinegar. Add the mustard and whip to emulsify the dressing. Pour all the dressing over the diced tomatoes.

Finish the dish by scattering the basil over everything. Serve with a crust of bread, which you should use to sop up the remaining juices.

MORE IDEAS:

Substitute chopped parsley for the basil for more great flavor.

This salad is also quite good when tossed with a small head of romaine that's been chopped.

FEEDS: 6-8

WHAT YOU’LL NEED:

• 4 Idaho or russet potatoes, peeled and diced
• chicken or beef stock
• 3 T. Dijon mustard
• 1/3 C. diced red onion
• 1/3 C. diced celery
• 1/2 C. mayonnaise
• 1 T. olive oil
• 1 T. fresh chopped parsley or chives
• 3 eggs, hard cooked and chopped

LET'S COOK

Place the diced potatoes in a pot and cover with the beef stock or chicken stock. Bring to a boil and cook just until the potatoes are tender.

Drain the stock away, place the potatoes in a large mixing bowl and then mix in the mustard. Allow them to cool on the counter, then add the remaining ingredients, mix well and chill.

MORE IDEAS:

After cooking the potatoes, save the drained stock and freeze it for use later as a soup base. You could use Yukon Gold potatoes, if you’d like.

Use an egg slicer to chop the cooked eggs. Slice them one way, turn them around and slice again for easy chopping.

Garnish the finished salad with diced tomatoes and even slices of pitted black olives.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 3/4 C. bulgur
• 1/2 t. salt
• 1 C. boiling water
• 1/4 C. olive oil
• 1/4 C. lemon juice (juice of 1 medium lemon)
• 1/4 C. red onion, diced
• 15 oz. can garbanzo beans, drained
• 3/4 C. chopped fresh parsley
• 1 C. fresh tomatoes, chopped

LET'S COOK

Place the bulgur, salt and boiling water in a mixing bowl. Stir gently and allow to sit for 30 minutes.

Add the oil and lemon juice, mix it up and then add the remaining ingredients. Stir to combine, cover and refrigerate for at least 2 hours.

Serve on a bed of greens with some grilled vegetables and chicken or pork.

MORE IDEAS:

Bulgur is a cracked wheat product available in the Natural Foods section of most supermarkets. You may also find it in the cereal section.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 2 T. olive or canola oil
• 1 medium onion, diced
• 1 C. fresh carrots, sliced
• 5 cloves sliced garlic
• sea salt and freshly ground black pepper
• 4-5 C. chicken stock
• 1/4 C. each barley and lentils

LET'S COOK

Heat the oil in a soup pot over a medium high burner, drop in the onions and carrots and cook, mixing frequently, to soften the vegetables and give them a hint of color.

Add the garlic, season with a pinch of the salt and pepper and continue to saute a few more minutes. Pour in the chicken stock, stir in the barley and lentils, bring to a boil, lower to a simmer and cook for 35-45 minutes.

Stir once in a while during the cooking process. When the cooking time has lapsed, taste the soup, adjust the seasonings and serve.

MORE IDEAS:

Adding a stalk or two of diced celery only adds more personality to this soup.

It’s always best to make any soup the day before and refrigerate it overnight. Flavors develop more fully.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 medium cucumber, peeled and seeded
• 8 oz. plain yogurt
• 1 T. fresh lemon juice
• 1-2 T. chopped fresh dill
• 1 small clove crushed garlic
• sea salt and freshly grated black pepper

LET'S COOK

Grate the cucumber over a bowl using a box grater. Use your hands to squeeze out and discard as much excess moisture as you can.

Mix in the rest of the ingredients and allow to sit overnight for best results. Serve as a salad dressing over mixed greens, or on slices of tomato and avocado with greens.

MORE IDEAS:

This cool and creamy sauce is also nice when drizzled over cold sliced chicken breast. It’s even good as a dip with fresh vegetables.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 T. grated onion
• 4-5 T. olive oil
• 2 T. balsamic vinegar
• pinch black pepper
• tomato slices
• fresh mozzarella slices
• fresh basil leaves

LET'S COOK

Grate the onion over a mixing bowl. Then add the oil, balsamic and a pinch of freshly grated black pepper. Whip to emulsify the dressing.

Next, stack the basil leaves in a neat pile, all going in the same direction. Use a sharp knife to slice them into thin strips, called a chiffonade cut.

Arrange four salad plates on the counter. Place a slice of tomato on each one, then scatter each with some of the finely sliced basil. Next, overlap a slice of the fresh mozzarella on the basil topped tomato, and scatter some more basil on the cheese.

Repeat the process all over again so you end up with 2 slices of tomato, 2 of the mozzarella and basil between the overlapping slices on each plate.

When it’s time to serve, whip the dressing once again and then spoon it evenly over the four salads. Serve at once.

MORE IDEAS:

Be sure that your tomatoes are seasonal and perfectly ripe.

Make every effort to use fresh mozzarella cheese, the texture is great in this salad.

Red onion or even a Vadallia onion will work well in this formula.

FEEDS: 4-6

WHAT YOU’LL NEED:

• 1 C. fresh basil leaves
• 3 cloves sliced, fresh garlic
• 1/2 C. grated parmesan cheese
• 1/2 C. olive oil

LET'S COOK

Stuff the basil leaves in the bottom of a food processor. Place the garlic on that, then the parmesan cheese. Drizzle with the olive oil. Cover and pulse until the contents are an evenly mixed, thick green paste.

Boil a pound of any shape of pasta you enjoy, drain it when the pasta is el dente, return the cooked, hot pasta back into the pot it was cooked in, add the pesto and stir to evenly combine the two together. Serve right away.

MORE IDEAS:

If you have a bumper crop of fresh basil, make this recipe, fill an ice cube tray with the pesto and freeze it overnight. The next day, pop the cubes into a zip style bag and keep them in the freezer.

When you make tomato sauce, add a cube or two of the pesto. Also add pesto to a vegetable soup for wonderful flavor enhancement.

This pasta and pesto dish is also quite good cold served on a buffet or with a sandwich as a side dish.

FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 clove crushed garlic
• 1 t. fresh thyme, chopped
• 3 T. olive oil
• 1 T. fresh lemon juice
• salt and pepper
• 3-4 carrots, sliced, cooked and cooled
• 1 handful green beans, trimmed, cooked and cooled
• 1/3 C. chick peas
• 1/4 C. black olives, oil cured, pitted and sliced

LET'S COOK

Place the garlic, thyme, oil, lemon juice and a pinch of salt and pepper in a mixing bowl. Whip to combine well.

Drop in the remaining ingredients and toss gently to evenly distribute the dressing over all the vegetables. Serve with grilled chicken or pork.

MORE IDEAS:

For more interesting flavors, try using fresh tarragon instead of the thyme. For best retention of colors, mix the salad just prior to serving.

FEEDS: 2

WHAT YOU’LL NEED:

• 3 T. olive oil
• 1 T. mayonnaise
• 1 T. fresh lemon juice
• pinch of salt
• 1 T. fresh tarragon, chopped

LET'S COOK

Place the ingredients in a mixing bowl and beat it all together with a whip until well emulsified. Pour over a composed salad of fresh greens topped with grated carrot and any seafood such as cooked shrimps, lobster or even scallops.

MORE IDEAS:

While tarragon is an excellent compliment to cooked seafood, especially lobster, other herbs will also work in this recipe. Try chopped, fresh chives, parsley or even fresh thyme leaves in place of the tarragon.

It goes without saying that any collection of salad friendly foods will work well with this dressing. The key is to be sure all items you include in the salad are cleaned, seeded, peeled and cut into bite size pieces.

FEEDS: 2-4

WHAT YOU’LL NEED:

• mixed greens, washed and ready to serve
• grated fresh carrot
• diced tomato
• matchstick cuts of salami, ham or cold roast beef
• cuts of fresh cucumber
• cooked corn
• sunflower seeds
• chopped salad olives
• chevre or feta cheese
• oil and vinegar

LET'S COOK

Place an appropriate amount of mixed greens in a soup bowl. Arrange the grated carrots, diced tomato, meat item, cucumber and corn in separate piles like spokes on a wheel on top of the mixed greens. Top with a scatter of the sunflower seeds, some olives and finally the cheese, which you should crumble on top of it all.

In a separate mixing bowl, whip together 5 tablespoons of olive oil and 3 tablespoons of a vinegar of your choice, then drizzle it over the salads and serve.

MORE IDEAS:

Get creative and also use some drained chic peas or black beans, drained mandarin orange sections or even some radishes to create a colorful arrangement of enticing ingredients to make this your own salad.

FEEDS: 2-3

WHAT YOU’LL NEED:

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

LET'S COOK

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

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

MORE IDEAS:

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

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

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:

• 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: 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: 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: 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:

• 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. 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: 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: 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: 4-6

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:

• 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.