Rosemary Chicken Stew

Rosemary Chicken Stew

Serves 4.
1 pound boneless, skinless chicken breasts 
3 tablespoons unsalted butter
Salt and freshly ground pepper
1/2 cup chopped onions
1/2 cup diced celery
1 tablespoon minced fresh rosemary
1 small red bell pepper, cut into 3/4 inch squares 
1/4 cup flour
1 3/4 cup chicken broth
1-10 ounce bag of frozen baby onions, thawed
3 tablespoons dry sherry
2 tablespoons minced fresh parsley

Ruce or Mashed Potatoes
Directions:
Trim the chicken of all fat and cut into one inch cubes. Rinse the chicken and pat it dry. Drying the chicken pieces before sautéing encourages browning rather than steaming.

Melt 1 tablespoon of the butter in a 4-quart Dutch oven or saucepan over medium heat. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is very lightly browned on all sides, 3 to 4 minutes. It does not have to be cooked through at this point. Remove chicken to a plate and set aside. If the chicken is browned too much at this point, the stew will not stay a nice light creamy color.

Lower the heat to medium and add the 2 tablespoons remaining butter to the pot. Add the chopped onion, celery and rosemary to the melted butter and cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the red bell pepper cubes and cook an additional minute.

Stir the flour into the vegetable mixture and continue to cook 1 minute, stirring constantly. Increase the heat to medium-high and stir in the chicken broth. Bring the mixture to a simmer; lower the heat, and simmer, covered, 10 minutes, stirring once or twice.

Return the chicken and any accumulated juices to the pot along with the baby onions and cook, uncovered, until the chicken is cooked through and the onions are hot, about 5 minutes. Taste and season with more salt and pepper. Just before serving, stir in the dry sherry and minced parsley. Serve with rice or mashed potatoes.   

Roasted Butternut Squash, Spinach, And Arugula Salad With Dried Cranberries And Warm Cider Vinaigrette And Pumpernickel Toasts

Roasted Butternut Squash Spinach and Arugula Salad with Dried Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts  Serves 8 to 10.. 
Ingredients:
3 lbs. butternut squash, peeled and diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil, divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel
Directions:
1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.

2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to  8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.

3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.

4. Place the spinach and arugula in a large salad bowl  and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately   with a piece of the Pumpernickel Toast on 
the side.

Cream of Sweet Potato Soup With Roasted Garlic

Cream Of Sweet Potato Soup With Roasted Garlic

Serves 6..
2 1/2 T.. unsalted butter
1 cup diced yellow
onion
1/2 cup diced celery
1/2 cup peeled diced carrot
1 1/2 tsp. mashed roasted garlic
2 lbs. sweet potatoes, peeled and cut into 1/2 inch 
   cubes
1/8 tsp. ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground allspice
1 small bay leaf
4 cups chicken stock
1 cup heavy whipping cream
1 T.. dark brown sugar
1 tsp. light molasses
1/2 tsp.. kosher salt
1/4 tsp. ground white pepper
Chives for garnish

Directions:
Melt the butter in a heavy 3 quart saucepan over medium-high heat.. 

Add the onion, celery, carrot,, and garlic puree; cook for 3 minutes,  until vegetables are soft. 

Mix in the potatoes, cinnamon, nutmeg,, allspice, and bay leaf, and stir continuously for 2 to 3 minutes, until potatoes begin to soften and spices are aromatic.


Add the chicken stock, bring to a boil, lower the heat to medium-low, and simmer for 30 minutes. 

Remove the bay leaf. Puree the soup using a hand held immersion blender, or blend in several batches in a blender. (If using a standard blender, place a folded dish towel over the top to prevent hot liquid from splashing out and blend in small batches.  Pulse on and off until the soup is smoothly pureed. 

Return the soup to the saucepan and whisk in the cream, brown sugar, molasses, salt, and pepper.. Serve hot sprinkled with chives.

BUTTERNUT SQUASH SOUP WITH APPLES AND BACON Serves 6..
4 slices bacon,, cut crosswise into 1/4 - inch strips
1/4 cup chopped shallots 
 2 1/2 lb.. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2 - inch dice (to yield about 6 cups) or use 3 bags already cubed squash 
1 small Granny Smith or other tart - sweet apple,, peeled, cored, and cut into 1/2 - inch dice (to yield about 1 cup)
1 tsp.. curry powder 
 1 tsp.. kosher salt 
 1/2 tsp.. freshly ground black pepper 4 cups low sodium chicken broth
1 T. chopped fresh thyme leaves

1. In a large Dutch oven or soup pot set over medium heat,, cook the bacon, stirring occasionally,, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

2. Increase heat to medium high.. Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir it too often or it won’t brown).  
Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes.

3. Puree soup with an emersion blender until almost smooth. Stir in the thyme and half the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with the remaining bacon.

SPINACH SALAD WITH CRANBERRY VINAIGRETTE,, WALNUT PRALINE AND BLUE CHEESE Serves 8..
Spicy Walnut Praline::
1 cup lightly toasted walnuts,, finely
chopped
1 tsp.. salt
1/4 tsp.. cayenne or to taste
1/2 cup sugar

2 - 6 oz.. bags baby spinach
1/2 cup dried cranberries
1 cup Danish blue cheese, crumbled



Cranberry Vinaigrette::
1/2 cup fresh cranberries
3 T.. raspberry vinegar
1 clove garlic,, pe eled
1 tsp.. minced shallots
1/2 tsp.. Dijon mustard
1/4 cup Cranberry juice cocktail
3 T. walnut or olive oil
1 T. honey
3 leaves fresh mint
1/3 cup vegetable oil
Salt to taste

1.. For Walnut Praline, toss together walnuts, salt and cayenne. In a dry small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.


2.. For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt..

3.. Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Roasted Butternut Squash Spinach and Arugula Salad with Dried
Cranberries and Warm Cider Vinaigrette and Pumpernickel Toasts
Serves 8 to 10..
3 lbs. butternut squash, peeled and
diced ( 3/4 inch)
1 1/4 cups extra - virgin olive oil,
divided use
2 T. pure maple syrup
Salt and freshly ground black pepper
1/3 cup dried cranberries
1 1/2 cups apple cider or apple juice
1/4 cup cider vinegar
1/4 cup minced shallots
4 tsp. Dijon mustard
6 oz. baby spinach
4 oz. baby arugula
1 cup walnuts halves, toasted
1 1/2 cups coarsely grated Parmesan
4 to 5 slices Pumpernickel bread
6 T. unsalted butter, melted
Fleur de sel


1. Preheat the oven to 400 degrees. Toss the butternut squash with 1/4 cup olive oil, the maple syrup, 2 tsp. salt and 1 tsp. pepper in a large bowl . Transfer mixture to a parchment - lined baking sheet, spread out in a single layer. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the dried cranberries to the pan for the last 5 minutes.


2. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium - high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1 cup olive oil, 1 1/2 tsp. salt, and 1/2 teaspoon of pepper.


3.. For the Pumpernickel Toasts, preheat oven to 375 degrees. Brush bread slices with melted butter and sprinkle with salt. Cut bread in half on the diagonal and arrange on a baking sheet. Toast bread in oven for 8 to 10 minutes or until just toasted.


4. Place the spinach and arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well.  Sprinkle with salt and pep per and serve immediately with a piece of the Pumpernickel Toast on 
the side.

Crustless Taco Pie

Crustless Taco Pie

Ingredients:

Taco seasoning

2 T. chili power
1 T. paprika
1 T. kosher salt
1 T. ground black pepper 2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/4 tsp. cayenne pepper or to taste
Taco Pie: Serves 6.

1 lb. ground beef, chicken or turkey
3 T. Taco Seasoning (see above)
1 1/2 cups grated cheddar cheese, divided us
6 large eggs
1 cup heavy whipping cream
1-4 oz. can diced green chilies
3 green onions, chopped
1/3 cups sliced black olives
Sour cream and Avocado slices, for garnish (optional)

Directions:
1. For Taco Seasoning, combine all ingredients in a small jar; shake well to combine. There will be more here than needed for one recipe of Taco Pie. Seasoning mixture is good for 1 month kept in a cool dry cupboard.


2. For the Taco pie, preheat oven to 350 degrees. Brown meat in a medium nonstick skillet over medium heat, breaking it up and stirring often. Add the Taco Seasoning to the almost cooked meat and stir until meat is ell cooked through. Drain any excess fat and transfer meat to a greased 9-inch-deep dish pie plate and sprinkle with 1/2 cup cheese; set aside.


3. Whisk eggs with cream and stir in chilies and green onions. Pour over the meat but do not mix together. Top with olives and remaining 1 cup cheese and bake for 30 to 40 minutes or until set in the center. Let sand 5 to 10 minutes before cutting and serving topped with the optional sour cream and avocado.

Tip: If using ground chicken or turkey you may want to add 1 T. oil to the skillet to help with the browning. You may also want to add 2 tsp. Better than Bouillon Beef or Chicken paste for added flavor.

Caramel Apple Roses

      CARAMEL APPLE ROSE TARTS     

Makes 6.

1 Honeycrisp, Pink Lady, Ambrosia or Gala apple

6 T. purchased caramel sauce plus more for garnish

1 sheet frozen puff pastry, thawed

Coarse sugar 

Vanilla Ice cream

Preheat oven to 400 degrees.  Core the apple and cut in half--do not peel; slice thinly.  Arrange apple slices in a single layer on a plate and microwave on HIGH power for about 45 seconds to soften; cool.

Cut puff pastry across into 6 equal strips.  Brush each strip along the top half with 1 T. caramel sauce. Place apple slices lengthwise with skin edge up on the long edge of the dough over the caramel sauce, sticking about 1/4 inch above the edge of the dough and slightly overlapping.  Fold the bottom half of the dough over the apple slices leaving the skin-edges of the slices exposed.  Starting the one end, roll the dough up in a spiral to form a rose-shaped pastry.

Generously butter or spray a 6-cup muffin pan and transfer a rose to each cup, apple edge up.  Sprinkle with a bit of coarse sugar.  Bake for 30 to 40 minutes or until well browned.  Cool in the pan on a rack for 5 minutes but no longer.  

Remove from muffin pan and cool on a rack.  Serve warm with a scoop of ice cream and drizzled 

with more caramel sauce.

Caramelized Bacon And Fennel Salad With Honey Lemon Vinaigrette

Caramelized Bacon And Fennel Salad 

With Honey Lemon Vinaigrette

          

Salad:
1 bulb fennel, halved and cut into 1/2-inch wedges 5 slices thick bacon, cut across into thin strips
2 cloves garlic, minced
2 T. brown sugar
1 T. extra-virgin olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
5 oz. (about 6 to 7 cups) mixed salad greens
Vinaigrette: (Makes 1/2 cup.)
2 T. red wine vinegar 1 T. fresh lemon juice 1/2 tsp. honey
1/2 tsp. salt
1/8 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil

Serves 4.

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, toss together fennel, bacon, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the bacon is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
2. In a large bowl, place the salad greens, bacon and caramelized fennel. Toss the salad with enough of the Red Wine Vinaigrette to coat well; serve immediately.
3. To make the Red Wine Vinaigrette, mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Carmel Pear Shortcakes With Whipped Cream And Butterscotch Sauce

CARAMEL PEAR SHORTCAKES WITH 

WHIPPED CREAM AND 

 BUTTERSCOTCH SAUCE                        

Serves 8.

Ingredients:

Shortcakes:

1 1/2 cups flour

 3 T. sugar

1 T. plus 1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

5 T. unsalted butter, cut into

    small cubes

About 1 cup buttermilk

Shortcake Topping:

1/4 cup whole milk or cream

1/4 cup sugar

Pears and Whipped Cream:

3 T. unsalted butter

1/2 vanilla bean, split lengthwise and

    seeds scraped out

6 Anjou or Red Bartlett pears, peeled,

    cored and cut into 1 inch cubes

1 cup sugar, divided use

2 cups cold heavy whipping cream

1 tsp. vanilla

Butterscotch Sauce:               

3/4 cup light brown sugar

1/2 cup light corn syrup

2 T. unsalted butter

Pinch salt

1/2 cup heavy whipping cream

1 tsp. vanilla

*

Directions:

1. For shortcakes, preheat oven to 375 degrees.  Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.  Cut butter into mixture with a pastry cutter or your fingertips until butter is still visible but very small.  Gently stir in 1/2 cup of the buttermilk.  Keep stirring in more buttermilk until a soft dough is formed.

2. Turn dough out onto a floured work surface and pat to a 1 1/4 inch thickness.  Cut out 8 (1 1/2 inch) circles with a metal cutter.  Place shortcakes on a parchment-lined baking sheet and brush tops with milk or cream and sprinkle with sugar.  Bake for 12 to 15 minutes; remove to a rack to cool

3. For pears, melt butter in a large sauté pan over medium high heat.  Add the vanilla bean and seeds and pear cubes; cook until pears begin to brown, 8 to 10 minutes.  Stir in 2/3 cup sugar and continue to cook, stirring occasionally until apples are soft and caramelized. Whip cream with 1/3 cup sugar and vanilla; refrigerate. 

4. For Butterscotch Sauce, combine brown sugar, corn syrup, butter and salt in a medium saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil 1 minute; remove from heat and stir in cream and vanilla.

5.    Split shortcakes and place bottoms on serving plates.  Divide pears among shortcakes and drizzle with Butterscotch Sauce; top with whipped cream and then the shortcake top.  Drizzle more Butterscotch Sauce on the plate as desired.

Watermelon And Sweet Onion Salad With Fresh Mint And Feta

Watermelon And Sweet Onion 

Salad With Fresh Mint And Feta

Ingredients:
1 small red onion, thinly sliced into rings 
1/4 cup red wine vinegar, divided use 
1/4 cup extra-virgin olive oil

1 T. chopped fresh mint leaves
Salt and pepper to taste
2 oz. sheep’s milk feta cheese, crumbled 
2 1/2 lb. seedless watermelon

Serves 6.

Directions:

1. Place sliced onions in a bowl of cold water and stir in 2 T. vinegar. Let stand for 30 minutes; drain well.

2. Whisk remaining 2 T. vinegar with olive oil. Stir in mint and season to taste with salt and pepper; set aside.

3. Peel watermelon and cut flesh into bite-size pieces. Place in a large bowl and toss with drained onions and feta cheese. When ready to serve, toss with dressing, tossing gently to coat well.

Mississippi Mud Brownies With Marshmallow And Chocolate Glaze

Mississippi Mud Brownies With 

Marshmallow And Chocolate Glaze

Makes 24.
Ingredients:
Brownies:
6 oz. unsweetened chocolate, chopped 1 cup unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tsp. salt
3 cups sugar
5 large eggs
3/4 cup chopped lightly toasted pecans
Topping:
3/4 cup marshmallow crème
2 oz. semisweet chocolate, finely chopped Vanilla ice cream

*

Directions:

1. Preheat oven to 325 degrees. Line a 9 x 13 inch baking pan with aluminum foil, allowing excess to overhand edges. Spray foil with nonstick spray. In a medium bowl whisk together the flour, cocoa and salt; set aside.

2. Melt chocolate and butter in a large glass bowl in the microwave on HIGH power, 2 minutes, stirring after 1 minute. Whisk in sugar and then whisk in eggs, 1 at a time. Stir in flour mixture until no streaks remain. Fold in pecans.

3. Scrape batter into prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in center comes out with a few wet crumbs attached—do not overbake. Transfer pan to a wire rack.

4. Spoon marshmallow crème over hot brownies and let sit until softened, about 1 minute. Meanwhile, place chopped semisweet chocolate in a small dish and microwave on HIGH power for 45 seconds; stir and microwave for 30 seconds longer or as necessary to melt.

5. Spread marshmallow crème evenly over brownies and then drizzle with melted chocolate to create a decorative pattern. Cool brownies in pan for at least 2 hours. Using foil lift brownies from pan and cut into 2 inch squares. Serve with vanilla ice cream. 

Blackened Shrimp With Cajun Tartar Sauce

BLACKENED SHRIMP WITH CAJUN TARTAR SAUCE
Serves 4 to 6.
Ingredients:
Shrimp:
1 T. coarse salt
1 T. garlic powder 
1 T. onion powder 
1 T. sweet paprika 
1 T. dried oregano
2 tsp. dried thyme
2 tsp. black pepper
1 tsp. white pepper
1/2 tsp. cayenne
2 lbs. extra-large shrimp, with tails on 
1/4 cup unsalted butter, melted 
Lemon wedges

Tartar Sauce:
3/4 cup mayonnaise
3 T. Creole or Dijon mustard
1 T. minced shallots
1 T. minced pimiento stuffed olives
1 T. minced pickled jalapenos
1 T. fresh lemon juice or more to taste 
1 T. Cajun seasoning reserved from shrimp rub

1 tsp. hot sauce or to taste

Directions:
1. Combine rub in a small bowl to make the rub. Remove 1 T. of the rub to a small bowl and whisk in remaining Tartar Sauce ingredients, adding more lemon juice and/or hot sauce to taste. (Tartar Sauce keeps refrigerated up to 1 week.)

2. Melt butter in a large nonstick skillet until very hot but not browned. Toss the shrimp well with the rub. Add to hot skillet in a single layer and cook for 3 minutes per side or until cooked through. Serve shrimp topped with a dollop of tartar sauce (passing the remaining sauce) and a lemon to squeeze over all. 

BBQ Pork Burgers With Coleslaw Topping

BBQ Pork Burgers With Coleslaw Topping

Ingredients:
Barbecue sauce:
1/2 cup minced onion
2 garlic cloves, minced
2 T. unsalted butter
1 cup ketchup
3 T. Worcestershire sauce
2 tsp. dry mustard sauce
1/4 cup cider vinegar
1/4 cup firmly packed brown sugar
2 1/2 tsp. chili powder
1/2 tsp. Tabasco

1 1/2 lbs. ground pork
3 T. fresh bread crumbs
4 sesame hamburger buns, split and toasted

Coleslaw:
2 cups thinly shredded cabbage 
1/4 cup coarsely grated carrot 
1/4 cup thinly sliced red onion
2 tsp. fresh lemon juice
3 T. mayonnaise, or to taste

Serves 4.

*

Directions:

1. To make the barbecue sauce, in a heavy saucepan cook the onion and the garlic in butter over moderately low heat, stirring, until the onion is softened, add the ketchup, the Worcestershire sauce, the mustard, the vinegar, the brown sugar, the chili powder, and the Tabasco, and simmer the mixture, stirring occasionally, for 15 minutes. Transfer the sauce to a bowl and let it cool. The barbecue sauce may be made 4 days in advance and kept covered and chilled.

2. In a bowl combine the ground pork, the bread crumbs, and 1/3 cup of the barbecue sauce and form the mixture into four 1-inch-thick patties. Season the burgers with salt and pepper and grill them on an oiled rack set 5 to 6 inches over glowing coals, basting them often and turning them several times, for 8 to 9 minutes on each side, or until they are just cooked through.

3. To make the coleslaw while the burgers are grilling, in a bowl stir together the cabbage, the carrot, the onion, the lemon juice, the mayo, and salt and pepper to taste. Serve on burgers.

Mexican-Style Grilled Corn On The Cob With Cotija Cheese

Mexican Style Grilled Corn On 

The Cob With Cotija Cheese

Ingredients:

4 large ears corn, husked 1 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. garlic powder
1/4 cup mayonnaise
1 cup crumbled Cotija cheese 2 T. minced cilantro
1 lime, cut into 4 wedges

Serves 4.

Directions:

Heat grill to medium high heat. Grill corn until charred and heated through, about 20 minutes, turning often.
Combine chili powder, cumin, oregano and garlic powder in a small bowl. Brush each corn cob with mayonnaise and then sprinkle with the spices. Roll each cob in crumbled cheese and sprinkle with cilantro. Serve with lime wedges to squeeze over before eating.

Melon Salad With Honey Lime Yogurt Sauce

Melon Salad With Honey Lime Yogurt Sauce

Ingredients:
1/2 cup plain yogurt
1/4 cup fresh lime juice
1/4 cup honey
1 tsp. lime zest
3 cups diced cantaloupe
3 cups diced honeydew melon 3 cups seedless red grapes

Serves 8.

Directions:

Whisk together the yogurt, lime juice, honey and lime juice in a small bowl; cover and chill. Combine the fruit in a large bowl; cover and chill. Fifteen minutes before serving toss dressing into fruit and let stand 15 minutes to blend flavors.

Chipolte Potato Salad With Cilantro, Fresh Corn and Red Onion

Chipotle Potato Salad With 

Cilantro, Fresh Corn, and Red Onion

Serves 6.

Ingredients:
3 lbs. red potatoes, in 1 inch dice 
1 cup diced red onion
2 T. chopped pickled jalapenos
2 T. pickled jalapeño juice
1 cup diced celery
1 cup fresh corn kernels
3 hard cooked eggs, chopped
1 cup mayonnaise
1 T. minced chipotle chilies in adobo or to taste
2 T. chopped cilantro
1 T. fresh lime juice

Directions
1. Place potatoes in a large pot of cold water. Bring to a boil and add 1 tsp. salt. Simmer until potatoes are tender, 10 to 15 minutes. Drain well and toss with red onion, pickled jalapenos and juice. Cover and refrigerate until chilled.

2. Stir the celery, corn and eggs into potato salad. Stir together the mayonnaise with the chipotle chilies, cilantro and lime juice. Toss with the salad and chill until ready to serve and up to 4 hours.