Makes 1 pound of dough
Total time: 1 3/4 hour

Ingredients:

1 teaspoon sugar
1 packet (1/4 ounce) active dry yeast
2 teaspoons, extra virgin olive oi, plus more for bowl & brushing
course salt and ground pepper
2 1/4 cup all-purpose flour, plus more for work surface

Directions:

1. Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.

2. Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; bursh lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place unitl dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.

3. Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. (To store, refrigerate dough pieces, covered up to 2 days, or freeze up to 1 month). Let rest 15 minutes before using.

Ingredients:
Serves 4
1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6 inches each)

Directions:

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.

In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.

Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.

Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

This makes about a 1 quart: Serves 4 over a pound of pasta as a main course. This sauce goes well with perfect with bucatini, perciatelli, or spaghetti.

Ingredients:

2 Tbls olive oil
6 ounces pancetta or slab bacon, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch of dried crushed red pepper flakes
1 (28oz) can tomato puree
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/2 cup grated Pecorino Romano cheese

Directions:

In a large, heavy skillet heat the oil over medium flame. Add the pancetta and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about another 5 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds.

Stir in the tomato puree and 1/2 teaspoon each of salt and pepper. Simmer, uncovered, over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Stir in the cheese. Season with more salt and pepper to taste.

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

3 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper (fresh)
1 tablespoon dried basil leaves
1-1/2 dried ground thyme

Directions:

Combine all ingredients; mix until well blended.

store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Cook and drain according to package directions:

1 cup elbow macaroni

Add and stir to combined:
One 7oz package of tuna, drained
1 cup tomato sauce
1/2 cup cottage cheese
1/4 cup yogurt or sour cream
1 small onion minced
1/2 t. salt

Pour into greased casserole dish (small size)

Toss together
1/2 cup bread crumbs and 1 Tablespoon butter

Sprinkle on top and bake for 30 minutes at 350 degrees F.

Ingredients:

8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese

Directions:

1. Preheat a grill for high heat

2. Brush oil onto one side of a tortilla, and place on a blate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.

3. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes or until the bottom is crisp. Filp and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.

Ingredients:

1 cup bulgar
4 whole wheat pitas, cut in half
1 tsp. sweet curry powder
1 tsp. balsamic vinegar
2 cloves garlic, minced
1/2 cup thinly sliced scallions (white and light green parts)
1  1/2 cups red grapes, halved
1/2 cups dried cranberries or golden raisins
1 yellow or red bell pepper, diced
2 tsp. olive oil
1/2 cup crumbled feta (I used gorgonzola)
Green leaf or butter lettuce leaves

Directions:

1. Preheat oven to 300 F. In medium saucepan, bring 1 1.2 cups water to boil. Remove from heat, stir in bulgur, and let sit, covered, until tender. 10 to 15 minutes (it will still be a bit chewy).

2. Meanwhile, heat pitas in warm oven. Transfer bulgur to large bowl, and add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries and bell pepper, stirring well.

3. In large skillet, heat oil over medium heat. Add bulgur mixture, and cook, stirring, until hot. Remove from heat, stir in cheese. Stuff lettuce and mixture into each pita.

Ingredients:

1 pound rigatoni
salt and pepper
1  1/2 cups crumbled goat cheese
1/2 cup finely grated Parmesan cheese

Topping variations:
1/4 cup slivered sun-dried tomatoes, toasted pine nuts, chopped or towrn herbs, and/or pitted, sliced black olives.

Directions:

1. Cook rigatoni in a large pot of boiling salted water, until al dente, according to package directions; drain, reserving 1/2 cup cooking water.

2. Return pasta to pot, and toss with goat cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve ( your choice even with no topping this is still a winner).

Serves: 4
Prep time: 15 min + Chilling time

Ingredients:

4 garlic cloves, minced
3 tablespoons vegetable oil, plus more for grates on grill
2 tablespoons light-brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 bone-in pork loin chops (3 pounds total)

Steps:

1. In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to three).

2. Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Ingredients:

2 teaspoons finely graded lemon zest
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon anise seed, crushed
coarse salt and ground pepper
1 small sweet onion, such as Vidalia, thinly sliced crosswise.
6 small zucchini, thinly sliced
4 haddock, cod, or striped bass fillets (6 ounces each)
1 large tomato, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Directions:

1. Heat grill to medium or oven to 425. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt and 1/4 teaspoon pepper. Set spice mixture aside.

2. Place four 14 inch squares of heavy duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch boarder), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato’ drizzle with oil. Fold foil over ingredients; crimp edges to seal.

3. Place packets on grill. Cover and grill until fish is just cooked through 10 – 12 minutes (oven times might be a bit longer). Remove packets from grill; open carefully (hot steam will escape), and transfer Fish Provencal to serving plates.