• To make the chutney, heat 2 tablespoons of olive oil in a saucepan over medium heat.
• Add the onion and shallots and cook until soft, approximately 4-5 minutes.
• Add minced ginger and cook one more minute.
• Remove from the heat and stir in lime juice, peel and mustard.
• Add the mango and madarine oranges.
• Toss gently to coat and set aside while cooking the fish.
• Heat the grill to medium.
• Place each fillet on a piece of foil.
• Sprinkle with olive oil and season with a little cracked pepper.
• Top each fillet with 2-3 sprigs of dill and 3-4 slices of lemon.
• Seal the foil over the top of the fillets and place the packets directly on the grill.
• Grill for approximately 10-15 minutes, check for doneness. The fish should flake easily with a fork.
• Serve with chutney over the top or as a side.
• The chutney can be re-warmed if desired.

• Preheat the grill to medium and wipe down the grates with oil.
• Stem and wash the tomatoes.
• Slice each tomato in half.
• Drizzle each half with zesty Italian salad dressing.
• Place tomatoes on the grill cut side down.
• Grill for approximately 3 minutes or until each has nice grill marks.
• Remove from grill and salt and pepper each to taste.
• Sprinkle with approximately 1 tablespoon of cheese and allow it to melt.
• Garnish with basil.
• Serve warm.

• Preheat oven to 350 degrees.
• Clean potatoes and cut in half. Place on baking sheet lined with foil or parchment paper.
• In a small bowl, combine melted butter, garlic, lemon juice and salt.
• Pour mixture over potatoes, stir to coat. Top with parmesan cheese.
• Cover sheet with foil. Bake covered for 30 minutes. Uncover and bake 10-15 minutes longer, until light golden brown and tender.

• Preheat oven to 450° F.
• Wash strawberries. Set aside half of the strawberries for garnish. Remove the stems and slice the remaining strawberries. Place sliced strawberries in a bowl and cover with sugar. Allow the strawberries to sit a minimum of 30 minutes to create juice.
• In a medium bowl, mix all dry ingredients. Cut in the vegetable shortening with a pastry blender or fork.
• Stir in milk, just until mixture forms into a dough.
• On a lightly floured surface, roll dough until about 3/4" thick and cut into 2" rounds with a biscuit cutter. Place on an ungreased baking sheet and bake 8-9 minutes or until golden brown.
• Slice shortcakes in half. Place sliced strawberry mixture in between the layers and on the top. Garnish with whipped topping and whole strawberries. Best when served soon after baking.

• Brown the ground beef. Drain. Add taco seasoning as directed on package.
• Place crescent rolls on the bottom of an ungreased 9" pie plate, squeezing the seams together to make a flat sheet. Layer taco meat on the dough crust. Follow with cheese and corn chips layer.
• Bake at 350° F. degrees for 20-25 minutes, until crust is golden brown.
• Remove from oven, slice, and top with desired toppings.

• Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
• Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
• Turn over and grill 2-3 minutes more.
• Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
• In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
• In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
• Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
• Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
• Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
• Great with salsa chicken, enchiladas, and tacos.

• In a mixing bowl, blend dry cake mix, butter, and 1 egg.
• Press into a 9 x 13 pan, ungreased.
• Beat the cream cheese until smooth.
• Gradually blend in the powdered sugar.
• Stir in lemon peel and lemon juice until smooth.
• Reserve 1/2 cup of this mixture and refrigerate it for later use.
• Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended.
• Spread over the cake mixture.
• Bake at 350° until set, approximately 25 to 30 minutes.
• Cool completely.
• Spread the reserved cream cheese mixture onto the bars.
• Refrigerate until firm; then cut into squares and serve.

• Season medallions on both sides with pepper and pumpkin pie spice.
• Heat oil in a large nonstick skillet over medium-high heat; brown pork on both sides, remove from pan and reserve.
• Add onion and apples to skillet, saute until soft.
• Add apple cider to skillet, heat to a simmer.
• Return pork medallions to pan, cover and simmer for 5 minutes.

• Calories: 196 calories
• Protein: 25 grams
• Fat: 6 grams
• Sodium: 56 milligrams
• Cholesterol: 75 milligrams
• Saturated Fat: 2 grams
• arbohydrates: 14 grams
• Fiber: 2 grams

• Trim off any green tops from carrots and parsnips. Peel and cut cross-wise into round "coins", about 1/8 inch thick. (Thicker is ok, but will take longer to cook).
• Melt butter in large skillet over medium-high heat. Add vegetables and stir to coat with butter. Cook, stirring occasionally, but leave pieces in contact with bottom of pan long enough to brown a little. Cook until tender, about 10-15 minutes. Salt and pepper lightly.
• Put into serving dish and sprinkle with parsley or cilantro, if using. Serve warm.

• Cook pasta according to package directions in a medium sized saucepan.
• Drain and cool the pasta.
• In a small mixing bowl, whisk together the mayonnaise, sugar and vinegar until smooth.
• Place the pasta, cabbage, onions, peppers and cucumber in a serving bowl.
• Pour the dressing over it and stir to combine.
• Salt and pepper to taste.
• Cover and refrigerate for at least two hours for the flavors to blend.

• Cook ziti according to package directions until al dente; drain.
• In a large skillet, brown ground beef and onion over medium heat. Add spaghetti sauce and simmer 15 minutes.
• Preheat the oven to 350 degrees F.
• In a small bowl, combine ricotta and egg.
• Layer as follows in the prepared pan: 1/2 cup sauce, 1/2 of the ziti, Provolone cheese, ricotta mixture, 1/2 remaining sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
• Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Preheat the oven to 350° F.
• Combine the cookie crumbs, 3 tablespoons of the nuts, and the melted margarine. Press firmly into the bottom of a 9x13 pan or a 9-inch springform pan.
• Bake for 8-10 minutes; cool.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy.
• Gradually beat in the condensed milk; then beat in the lime juice and the pudding mix until smooth.
• Stir in the pineapple and the remaining 1/2 cup of nuts.
• Fold in the whipped cream.
• Pour into the prepared pan (with the crust bottom).
• Chill 6 hours or overnight.
• Garnish with a dollop of whipped cream if desired.

• In a small bowl, toss apple pieces with a little lime juice.
• In a large bowl, whisk remaining lime juice with the cranberry chutney and mustard. Gradually whisk in the oil until incorporated. Add salt and pepper to taste. Then, reserve 1/4 cup for later.
• In a large salad bowl, toss the lettuce and watercress with dressing.
• Arrange apples, turkey, cheddar cheese, walnuts and cranberries on top of lettuce. Drizzle with remaining 1/4 cup dressing.
• Serve or refrigerate for up to one hour.

• Beat yogurt to a smooth consistency. 
• Reserve 4 slices of fruit for garnishing and then puree canned fruit (including the juice)Combine the fruit puree with the yogurt. If desired, add sugar and mix well.
• Chill mixture before serving. Crushed ice can also be added to keep the drink cool.
• Garnish each glass with a piece of fruit before serving.

• *Variations of Lassi can be created by using other fruits such as mangos, jackfruit, or lychees.

• In a plastic bag or shallow bowl, toss together pork cubes with seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers*. Grill over medium-hot fire, turning occasionally, until pork is nicely browned, about 10 minutes.

• Calories: 170 calories
• Protein: 23 grams
• Fat: 6 grams
• Sodium: 280 milligrams
• Cholesterol: 55 milligrams
• Saturated Fat: 2 grams
• Carbohydrates: 5 grams
• Fiber: 0 grams

• In a small bowl, whisk together butter, orange juice, chiles and molasses.
• Husk corn and remove all silks.
• Heat grill to medium high heat.
• Brush glaze on corn and grill for 10-12 minutes.
• Apply glaze once more during grilling.
• Remove corn from grill.
• Drizzle with remaining glaze and serve.

• Preheat oven 425º F.
• In an 8 cup bowl, combine corn meal, flour, baking powder, salt, black pepper, and cayenne pepper.
• In a medium bowl, beat eggs. Add milk, butter, and honey.
• Add egg mixture to bowl with flour mixture, stir just until blended.   Add onions, garlic, corn, tomatoes, jalapeño pepper, and cheese. Blend well.
• Pour into prepared pan and bake for 20-25 minutes. Serve warm with butter.

• Heat large skillet over medium heat, heat the butter and oil.
• Season the chicken with salt and pepper and add to the skillet.
• Cook until browned on all sides, approximately 4 minutes each side depending on how thick, or until no longer pink in the middle.
• Transfer to a dish to keep warm in the oven while making sauce.

• In the same skillet, add the onion and cook until tender, approximately 5 minutes.
• Add garlic and cook one more minute.
• Add nectar, chicken stock, jam and dried apricots.
• Bring to a boil and cook down until reduced by half, approximately 10 mintues.
• Add chipotle and stir to combine.
• Reduce the heat and add butter.
• Return the chicken to the skillet with the juices.
• Turn chicken pieces to coat with sauce and cook until done.
• Serve the chicken on a bed of basmati rice and wild rice. Spoon the sauce over the top.

• Rinse 1-1/2 cups long-grain white rice in cold water; then soak the rice in cold water for 30 minutes and drain well.
• In a large saucepan or covered skillet, heat 2 to 3 tablespoons olive oil over medium-high heat. Add 1/4 cup finely chopped white or yellow onions to the pan and saute quickly (1 to 2 minutes).
• To the onions, add 2 cloves of minced garlic and cook for an additional 30 seconds.
• Add the 1-1/2 cups of soaked and drained long-grain white rice and stir-fry for about 3 minutes.
• Pour in 2-1/2 cups water or vegetable stock and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes or until the rice has absorbed the liquid. Do not stir the rice during the cooking time. Leave the pan covered and do not check the rice until the suggested cooking time has elapsed.
• Serve the rice immediately. Use the rice pilaf as a side dish; as a bed for grilled chicken, turkey, or fish; or as an accompaniment for stir-fried beef or pork dishes.

• Preheat oven to 450°.
• Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper.
• Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
• Simmer milk, mustard, honey and vienter in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often.
• Place sprouts in a serving dish and spoon sauce over them evenly.

Melt butter in a large heavy sauce pan over medium-high heat. Slowly wisk in flour until smooth; cook; whisking for 2 minutes.

Gradually wisk in milk, black and red pepper. Cook, whisking constantly for 15 minutes or until thick and bubbly; remove from heat.

Stir in shredded cheddar, parmesan and 1/2 cheese product, until smooth. Stir macaroni into cheese mixture and pour into a lightly greased 11x17 baking dish. Sprinkle evenly with remaining cheese product.

Bake at 350 degrees for 30-35 minutes, or until lightly browned. Let stand for 5 minutes.

• Chill a bowl and beater for whipping the cream. Cut the watermelon into 1 inch slices and remove the rind; cut into bite-size chunks. Reserve 2 tablespoons amaretto and pour the rest over the watermelon. Set aside.
• Beat the cream to soft peaks. Add the sugar and remaining amaretto, and beat to firm peaks.
• Divide the watermelon cubes and juices into 4 small bowls or stemmed glasses. Sprinkle on most of the almonds. Spoon the whipped cream over, add the remaining almonds, and serve.