In a large bowl, mix together:
1 can pinto beans w/ jalapenos- drained
1 can black eyed peas w/ jalapenos- drained
1 can white corn- drained
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped pimentos

In a small sauce pan, combine the following and bring to boil, stirring, then cool:
1/2 vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1/2 tsp salt
1/2 tsp pepper

Combine the veggies in large bowl, add the cooled dressing mixture, and let marinate overnight. Drain before serving. Serve with “Scoop” chips.

Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh mint leaves, torn, over melon.

Serves 4-6 as a side dish

For the Citrus Salsa Verde, in a medium bowl, combine:
2 tablespoons orange zest
2 oranges, peeled and chopped using a knife
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoon olive oil
2 tablespoons capers, drained, rinsed and coarsely chopped
2 scallions finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons mint, chopped
Kosher salt and pepper to taste

Toss lightly and set aside. Put a grill pan on medium-high heat or preheat grill. Brush pan or grill with olive oil. In a small bowl mix together:

2 tablespoons honey
2 tablespoons olive oil
Brush oil and honey mixture over both sides of 4 cleaned and skinless salmon fillets, about 4-5 oz. each. Season with salt and pepper and grill on each side for 3-5 minutes. Fish will char quickly. Grill until fish flakes easily. Remove from heat and top with citrus salsa verde. Serve immediately.

Serves 4

Preheat oven to 425 degrees.  In a large bowl add:

1 diced red bell pepper

1 diced yellow bell pepper

1 peeled and diced eggplant

1 red onion peeled and diced

2 minced garlic cloves

1/3 cup olive oil

1 and 1/2 teaspoons kosher salt

1/2 teaspoon pepper

Toss vegetables with olive oil and salt and pepper and arrange on a baking sheet.  Roast for about 40 minutes, turning once.  While vegetables are roasting, bring a large pot of salted water to a boil.  Add:

1/2 lb orzo

Cook the orzo for about 8-10 minutes or until tender.  Drain water and add orzo to a large serving dish.  Once the vegetables are done roasting, add the roasted vegetables and juices to the cooked orzo.   Set aside. 

In a small bowl whisk together:

1/3 cup fresh lemon juice

1/3 olive oil

1 tablespoon red wine vinegar

1 teaspoon kosher sailt

1/2 teaspoon pepper

Pour the mixed dressing over the orzo and vegetables.  Once the orzo and vegetables are completely cooled, add:

4 minced scallions

1/4 cup toasted pine nuts

3/4 pound diced or crumbled feta cheese

18 chopped basil leaves

Serves 8-10 as a side dish

In a large grill skillet on the stove or a grilling basket on the BBQ, cook:
2 trimmed bunches of asparagus, cut into thirds
1 red and 1 yellow bell pepper, seeded and cut into strips
1 6oz. package of portabellini mushrooms, sliced
2 cloves of garlic, minced

Grill all vegetables for about 10 minutes over medium-high heat, turning often, until slightly charred. Meanwhile in a small bowl, whisk together:
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
fresh pepper to taste

Once vegetables are cooked, allow to cool and add dressing. Add garnish of:
3 tablespoons chopped fresh basil
Toss to coat vegetables with dressing and refrigerate before serving.

Serves 8 as a side dish

The pear, avocado and gorgonzola salad is a great salad! The pear and Gorgonzola cheese compliment each other so deliciously. This is a great starter salad or you could put grilled chicken or shrimp on top and make it into a meal.

In a small bowl, whisk together:
1/2 vegetable oil
1/3 cup rice vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1/4 teaspoon garlic powder
1/8 teaspoon salt
pinch of cayenne pepper

Once well mixed, set aside. Can be made a few days ahead of time and stored in refrigerator. Bring to room temperature before serving.

In a large salad bowl, combine:
1 6-8 oz package of ready to use baby spinach leaves
1 pear, peeled and cubed
1 avocado, pitted and cubed
1/2 cup crumbled Gorgonzola cheese

Optional:
1 cup walnuts
Croutons

Pour enough dressing over salad to coat and toss to combine.

Serves 4-6 as starter salad

In a small bowl, combine:

2 tablespoons peppercorns, coarsely ground

2 tablespoons yellow mustard seeds, coarsely ground

1 tablespoon kosher salt

Rub peppercorn, mustard seed and salt mixture onto 5 lbs of beef short ribs.  In a large pot, over medium high heat, add:

2 tablespoons vegetable oil

Once heated, add ribs and brown on all sides.  Should take about 10 minutes for all ribs.  Transfer to a slow cooker.  Using the same pot as you browned the ribs in, add:

1/4 cup bourbon

Once reduced by half, add:

1 additional tablespoon of vegetable oil

1 yellow onion, chopped

Reduce heat to medium.  Cook onion for about 7 minutes, then add:

3 celery stalks, chopped

3 carrots, peeled and chopped

5 garlic cloves, peeled and smashed

Cook for another 5-6 minutes and then add:

3 tablespoons of honey

3 cups beef broth

2 tablespoons red wine vinegar

Bring all ingredients to a boil then remove from stove and pour over ribs in crock pot.  Cover and cook for 8 hours on lowest setting or 6 hours on highest setting.  About 20 minutes before serving, transfer ribs to platter.  Puree crock pot liquid, including vegetables, using a standing blender or immersion blender.  Pour pureed sauce over ribs and garnish with chopped parsley or chopped green onions.

Serves 6

In a large mixing bowl, combine:

1-1 and 1/4 lb ground chicken

2 cloves garlic, minced

2 bunches of green onions, chopped

zest from 1 lemon

1/2 cup grated Parmesan cheese

salt and pepper to taste

with a large spoon, mix all ingredients together and then form into four equal sized patties.  Refrigerate patties for at least an hour before cooking and up to overnight.  Before grilling or pan frying over medium heat, brush burgers with a little olive oil and cook for about 6 minutes on each side or until cooked through.  Place burger on toasted bun, then top each with:

1 romaine lettuce  leaf, cut in half

1 tablespoon of Caesar dressing

Serves 4

In a large skillet, heat 2 tablespoons olive oil on medium heat.  Put:

1/4 cup ranch

in one dish.  And put:

1/3 cup seasoned bread crumbs

in another dish.  Dip chicken tenders (about 1 pound total), one piece at a time, first into the ranch and then into the bread crumbs.  Add to heated oil and cook, covered, for about 12-15 minutes.  Turn only once, otherwise bread crumbs will come off the chicken.  Serve warm.

Makes about 8 chicken tenders

In a small bowl, mix together:

2 cups ketchup

3 tablespoons apple cider vinegar

1 tablespoon onion powder

5 cloves of garlic, minced

1 tablespoon chili powder

2 tablespoon Worcestershire sauce

Once mixed pour over:

2-3 boneless pork roast, any cut, in a crock pot

Cover and cook on low for 8-10 hours or high 5-7 hours or until pork starts to fall apart.  Using a fork pull meat into shreds.  Serve warm.

Serves 6-8

Adapted from William Sonoma, The Gourmet Slow Cooker, Volume II