• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces
• 2 teaspoons canola oil
• salt and pepper
• 5 garlic cloves, minced
• 1 tablespoon paprika
• 2 teaspooons ground coriander
• 1 1/2 teaspoons ground cumin
• 6 cups vegetable broth
• 1 pound red potatoes, cut into 1/2 inch pieces
• 1 cup quinoa, rinsed and dried
• 1 large ear corn, husks and silks removed, kernels cut from cob or 1 cup frozen corn
• 2 tomatoes, cored and chopped coarse
• 1 cup frozen peas
• 1/2 cup fresh cilantro, minced
• 1 avocado, halved, pitted and cut into 1/2 inch pieces

Directions

Combine onion, bell pepper, oil and 1/8 teaspoon salt in Dutch oven.  Cover and cook over medium-low heat, stirring occasionally, until softened 8 to 10 minutes.  Stir in garlic, paprika, coriander and cumin and cook until fragrant, about 30 seconds.  Sitr in broth and potatoes and bring to a boil.  Reduce to gentle simmer and cook for 10 minutes. 

Stir in quinoa and continue to simmer for 8 minutes.  Sitr in corn and continue to simmer until potatoes and quinoa are just tender, 5 to 7 minutes.  Sit in tomatoes and peas and let heat through, about 2 minutes. 

Off heat, stir in cilantro and season with salt and pepper to taste.  Garnish bowls with avocado before serving.

• 1 1/2 pounds salmon filets
• 6 tablespoons butter, divided
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 tablespoons tarragon vinegar; alternatively use 2 tablespoons white wine vinegar and 2 teaspoons dried tarragon
• 2 tablespoons capers, drained

Directions

Cut the salmon filets into desired serving sizes.  Melt 1/2 of the butter in a saute pan over medium-high heat.  Cook the salmon pieces only until they flake (do not overcook!), turning as necessary.  Put on serving plate.  Keep warm.  De-glaze the pan with wine, lemon juice and vinegar.  Remove from heat and cool slightly; whisk in remaining butter.  Stir in capers and spoon over warm fish.

• 1.5 cups dry quinoa, rinsed
• 1 tbsp coconut oil (other other cooking oil)
• 1 medium cucumber, diced
• 1 cup cherry or grape tomatoes, quartered
• 1/2 cup olives, minced
• 1/2 cup basil, finely chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• sea salt to taste
• goat or feta cheese crumbles (optional)

Directions

Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop.  Cook for 25 minutes or until all the water has been absorbed.

Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.

Once the quinoa is cooked, fluff and add to the bowl of vegetables.

Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture. 

Let flavors marinate for 5-10 minutes before serving.  Top with goat cheese or feta crumbles for garnish.

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/2 cup chopped fresh basil
• Cooking spray
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

Directions

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

• 2 teaspoons olive oil
• 2 onions, diced
• 2 cloves garlic, diced
• 4 cups chicken broth
• 1 can (15 ounce) diced tomatoes
• 2 cans (14-19 ounces each) cannellini or white beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 4 cups chopped spinach
• fresh ground black pepper
• bay leaves

Directions

Heat the oil in a large sauce pan over medium heat.  Add the onions and garlic; cook, stirring occasionally, for 5 minutes or until onions are soft.  Add broth, tomatoes (with juice), beans, pasta and bay leaves; cook, stirring occasionally, for 15 minutes, or until the pasta is all dente.  Add the spinach; cook, stirring occasionally, for 3 minutes, or until the spinach is wilted.  Remove bay leaves and season to taste with pepper.

• 1 pound chicken breasts
• salt, pepper, savory and olive oil
• 3 tablespoons unsalted butter
• 4 green onions, sliced
• 2 wide strips lemon zest (use a vegetable peeler)
• Coarse salt and ground pepper
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 cup frozen peas
• 1 cup couscous
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Directions

Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes. 

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

• 1 pint cherry or grape tomatoes, halved
• 1/3 cup pitted Kalamata olives
• 4 ounces feta cheese, coarsely crumbled (1 cup)
• 1/2 cup fresh mint leaves
• 2 to 3 tablespoons olive oil
• Coarse salt and ground pepper
• 1 1/2 pounds thin chicken cutlets (about

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

• 5 cups cake flour (not self-rising), plus more for dusting surfaces
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 12 ounces (3 sticks) unsalted butter, softened
• 1 1/3 cups granulated sugar
• 4 large egg yolks
• 1 tablespoon pure vanilla extract 
• 2 tablespoons heavy cream, plus more for brushing
• 3/4 cup raspberry jam
• 3/4 cup blueberry jam
• 2 tablespoons sanding sugar (red, white and blue if you can find it)

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Ingredients

• 2 tablespooons sugar
• 2 tablespoons orange-flavored liqueur, such as Grand Marnier
• 1 pound strawberries, hulled and halved or quartered if large
• 1 cup raspberries (4 ounces)
• 1 cup blackberries (4 ounces)
• 1 cup blueberries (5 ounces)
• 1/4 cup fresh mint leaves, torn

Directions

 In a medium bowl, whisk together sugar and liqueur. Gently fold in strawberries, raspberries, blackberries, blueberries, and mint. Serve immediately (or cover and refrigerate, up to 4 hours).  Serve alone, or with pound cake and chocolate sauce, or with ice cream, or any other way you can think of.

Cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Frosting

• 1 cup cold butter
• 3 3/4 cups confectioners’ sugar
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

While cakes are cooling, make frosting.  Combine butter, sugar and salt and beat until well combined.  Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy.   

Frost cooled cakes and top with candied lemon slices.