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Gazpacho garnished with fresh sour cream

Prep time: 20 minutes

Yield: 8 servings

3 cups V-8 Juice

¼ cup extra virgin Olive Oil

1 cup beef broth

3 tablespoons fresh lemon juice

1 t. salt

1 clove garlic, pressed

3 ripe tomatoes, diced

1 onion, grated

1 small celery heart, diced

1 green pepper, diced

1 cucumber, seeded, diced

Dash Tabasco Sauce

Dash Worcestershire Sauce

Pepper (to taste)

Sweet Basil (to taste)

Mix all ingredients. Place in airtight container. Refrigerate.

Serve within 48 hours. Garnish with sour cream and chives.

Cucumber Soup

Prep time: 15 minutes

Yield: 8 servings

1/2 medium cucumber

1 ripe small California avocado
1 scallion

1 garlic clove
2 tablespoons fresh coriander leaves

2 tablespoons fresh lemon juice
1/2 cup plain yogurt

1/2 cup cold water
1/2 cup ice cubes

Garnish: 2 fresh coriander sprigs

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel.

Cut scallion into large pieces. In a blender purée all ingredients until smooth

and season with salt and pepper. Serve soup garnished with coriander.

Marinated Mushrooms

Prep time: 15 minutes

Yield: 8 – 10 servings

2/3 cup tarragon vinegar

½ cup salad oil

1 medium garlic, minced

1 tablespoon sugar

1½ teaspoons salt

2 tablespoons water

Dash of Tabasco

1 medium white onion – cut in half and thinly sliced

1 pound small, whole mushrooms (or you can use sliced mushrooms)

Mix oil, vinegar and seasonings. Toss gently with mushrooms and onions.

Marinate for 4 to 6 hours.

Roasted Red Pepper Cheese served with Multigrain Flatbreads

Prep time: 15

Yield: 30 servings

1 (12-ounce) jar roasted red peppers

2 (10-ounce) blocks of whole milk Vermont white extra sharp cheddar cheese

¼ cup shredded parmesan cheese

1 (4 to 5-ounce) jar of sliced green olives with pimentos

¼ cup mayonnaise

2 tablespoons chopped parsley

Fresh ground pepper

Red cayenne pepper to taste (about ¼ teaspoon)

Drain red peppers and cut into ½“pieces. Add shredded white cheddar cheese and shredded

parmesan cheese. Drain olives and add to pepper / cheese mixture. Add mayonnaise

(a few more tablespoons may be added later for consistency). Add parsley, black pepper and cayenne pepper.

Mix well. Add more mayonnaise if necessary… but not much.

Stuff miniature croissants. Set oven to 350 degrees and heat 20 minutes

Sweet & Sassy Chicken Kabobs

Prep time: 30 minutes

Cook time: 10 minutes

Yield: 4 servings

½ cup ketchup

2 tablespoons honey

2 tablespoons pineapple juice from canned pineapple

2 tablespoons white vinegar

1 tablespoon Worcestershire sauce

½ teaspoon chili powder

1 pound boneless, skinless chicken breast cut into 1½” cubes

1 (20-ounce) can pineapple chunks in juice, drained

2 orange or red bell peppers cut into 1” pieces

In a medium saucepan, combine ketchup, honey, pineapple juice, vinegar, Worcestershire and chili powder.

Bring to a simmer and cook for 10 minutes. Heat grill or broiler.

Thread chicken onto skewers, alternating with pineapple and bell pepper.

Brush with sauce and cook, turning once or trice and basting with sauce,

until cooked through, 8 to 10 minutes.

Tip: If you are using wooden skewers (we used 6”), soak them in water for ten minutes

before threading so they don’t burn on the grill.

Horseradish Smoked Pork Tenderloins

Prep time: 15 minutes (marinate overnight)

Cook time: 30-40 minutes

Yield: 8 servings

1 pork tenderloin (2 - 2 ½ pounds)

MARINADE:

¼ cup soy sauce

2 tablespoons dry red wine

1 tablespoon honey

1 tablespoon brown sugar (dark or light brown)

2 cloves garlic; minced

1 teaspoon minced fresh ginger

½ teaspoon ground cinnamon

2 green onions, chopped, white and green parts

Place the pork tenderloin in a resealable plastic bag. Place all of the marinade ingredients in a measuring cup

and whisk to combine. Pour the marinade over the tenderloin and seal the bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill, or preheat the oven to 350 degrees. Remove the tenderloin from the marinade and pat dry.

Reserve the marinade. Grill the meat for about 35 to 40 minutes over medium heat, or roast in the oven for 45 minutes.

Allow the meat to sit for about 10 minutes before slicing and serving.

While the meat is grilling, gently simmer the reserved marinade in a small saucepan until it is reduced to about

2 tablespoons, stirring occasionally. Drizzle a small amount of marinade over each slice of meat before serving.

HORSERADISH SAUCE:

1 cup sour cream
2 tablespoons horseradish
2 tablespoons chopped fresh chives

Serve in miniature croissants or as entrée.

Springtime New Potato Salad

Prep time: 15-30 minutes

Cook time: 15-20

Yield: 10 servings

3 pounds large red potatoes, peeled and cut into cubes

½ cup chopped Vidalia onions

2 teaspoons salt

½ cup mayonnaise

¼ cup vegetable oil (do not use olive oil)

½ cup white balsamic vinegar

2 tablespoons granulated sugar

2 tablespoons dried parsley

Salt and pepper to taste

In a large bowl, whisk together onions, mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Set aside.

Bring a large pot of salted water to a boil. Add peeled and cut potatoes. Cook until tender but still firm (about 15 minutes).

Drain and transfer to the bowl of other ingredients. Let cool completely then refrigerate.

Let stand on counter at least one hour prior to serving to enhance the flavors

Asian Noodles

Prep time: 30 minutes

Yield: 8 servings

1 pound linguine

3 tablespoons Tamari

3 tablespoons sesame oil

1 tablespoon rice wine vinegar

1 tablespoon sugar

½ teaspoon chili oil

1 red pepper, diced

3 scallions, chopped

3 carrots, grated

Cook linguine according to package directions; drain and rinse with cold water.

(Tip: break linguine before cooking to make it easier to eat and serve)

Stir together Tamari and next 4 ingredients. Pour over linguine. Add vegetables and toss.

Chilled Sesame Asparagus

Prep time: 5 minutes

Cook time: 5 minutes

Chill: 2 hours

Yield: 4 to 6 servings

1½ to 2 pounds fresh asparagus, trimmed

2 tablespoons plus 2 teaspoons dark sesame oil

1 tablespoon plus 1 teaspoon rice vinegar

1 tablespoon plus 1 teaspoon soy sauce

1 teaspoon sugar

1 tablespoon sesame seeds, toasted

Cook asparagus in boiling water about 4 to 5 minutes or until crisp-tender

Plunge asparagus into ice water to stop the cooking process; drain, cover and chill 2 hours

Whisk together sesame oil and next 3 ingredients. Chill 2 hours

Arrange asparagus on a serving dish; spoon dressing evenly over top. Sprinkle with sesame seeds.

Strawberry Spinach Salad

Prep time: 10 minutes

Yield: 6 servings

¼ red onion, thinly sliced

2 (6-ounce) bags baby spinach

1 (16-ounce) container strawberries, quartered

1 (4-ounce) package crumbled blue cheese

½ cup sliced toasted pecans

Balsamic vinaigrette

Salt and freshly ground pepper to taste

Toss together red onion and next 4 ingredients in a large bowl.

Drizzle with balsamic vinaigrette

Sprinkle with salt and pepper to taste

For a twist, replace the pecans, blue cheese and balsamic vinaigrette

with almonds, goat cheese and red wine vinaigrette.

Orange Almond Salad

Prep time: 10 minutes

Yield: 4 to 6 servings

2/3 cup sliced almonds

1/3 cup sugar

8 cups mixed salad greens

1 (15-ounce) can mandarin oranges, drained and chilled

Vinaigrette

Cook almonds and sugar in a large nonstick skillet over medium heat, stirring often,

5 to 7 minutes or until almonds are browned and sugar is melted. Spoon onto waxed paper; cool.

Break into small pieces.

Toss together salad greens, oranges, almonds and vinaigrette.

Vinaigrette:

Prep time: 5 minutes

Chill: 2 hours

Yield: 1¼ cups

2/3 cup olive oil

1/3 cup cider vinegar

1/3 cup sugar

1 tablespoon chopped fresh parsley

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon dried crushed red pepper

Combine all ingredients in a jar; cover tightly and shake vigorously. Chill 2 hours.

Iced Tea Punch

1 quart boiling water

1 – 1½ cups sugar

7 (regular size) Bigelow “Constant Comment” Tea Bags (or regular)

1 (6-ounce) can frozen orange juice concentrate

1 (12-ounce) can frozen lemonade concentrate

Pour boiling water over sugar and tea bags. Let steep for 10 minutes. Remove tea bags.

Add frozen orange juice and lemonade. Add enough water/ice to make one gallon.

Key Lime Tarts

Prep time: 30 minutes

Cook time: 10-12 minutes

Yield: 2 dozen 1 ¾-inch tartlets

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