In A Nutshell

There are a lot of variations of this salad; I don't have an exact recipe.... just kind of wing-it! cubed watermelon cubed cucumber (take those wretched seeds out first) diced red onion cubed feta (I like to cut this myself so that the pieces stay in discreet squares) chopped cilantro salt and pepper extra-virgin olive oil lime juice to taste (not much, maybe one or two limes juiced) In a separate small bowl, soak the onion in the lime juice while preparing the rest of the salad. In layers add the watermelon first, cucumber the red onion, chopped cilantro and feta on top. Season with salt and pepper, drizzle some EVOO over the whole thing (not a lot), pour the lime juice over and toss only when about to serve. It's a beauty of a salad.

Milo really really wanted to eat that cream..... the longing in those hound eyes is too much! I used some new-fangled apricots that I found in the store called Red Velvet Apricots; they were a bit larger than regular apricots and absolutely delicious. I also used peaches because I didn't have enough apricots. The recipe in F&W included chopped mint in the apricots; I forgot to add that but I think it would be good (or even maybe some chopped basil??). You can make these earlier in the day that you plan to serve them but you don't want them sitting around too long. 2 T brandy 2 T lemon juice 2 T superfine sugar 12 apricots, sliced Combine the brandy, lemon juice and sugar; stir until sugar is dissolved. Add the sliced apricots and let stand at room temperature while preparing the rest of the dessert. 4 oz. mascarpone 1/2 cup heavy cream 2 T powdered sugar 1/2 t vanilla Combine using a mixer until whipped fluffy- don't over mix. 1/2 cup graham cracker c...

This salad is refreshing and delicious-- adapted from Food and Wine. The taste hinges on good garden tomatoes and fresh, ripe peaches. 1 1/2 T red wine vinegar 2 T EVOO 1/4 t coriander kosher salt and pepper 2 peaches or nectarines 2 medium tomatoes 2 T chopped red onion crumbled feta chopped cilantro 1 cup broken pita chips (I prefer Trader Joe's) Combine vinegar, EVOO, coriander, salt and pepper in a bowl. Add the chopped red onion and let it marinate while you are preparing the remainder of the salad. Slice the peaches and chop the tomatoes. Add to the onions along with the cilantro; right before serving, gently stir in the pita chips and top with feta crumbles.

This recipe is adapted from EveryDay with Rachel Ray; we were doing a low-carb thing so the sliders are shown without buns but you can imagine them with some nice little pretzel slider buns.... yum!!! For the Sliders: 1 lb ground chicken thigh 1 t salt 1-2 T Frank's Red Hot sauce 1/2 t pepper blue cheese slices OR good blue cheese dressing sliced celery slider buns (or not if you are going low-carb) Buffalo sauce (recipe follows) Mix gently and form into 6 small patties or 8 meatballs. Cook in a pan heated with just a bit of oil for 4 minutes per side over medium heat. Serve with all the fixins' and an ice cold beer. For the Sauce: 1 stick of butter, melted 2 T Frank's Red Hot sauce Mix together and keep warm.

This recipe also comes from the Chicago Tribune; it was absolutely delicious and just as good cold for lunch the next day. The grilling method of 7-6-5 comes from Fine Cooking magazine via my friend Mary. Marinade: 2 shallots, finely chopped 4 garlic cloves, finely chopped 1/4 cup soy sauce 1/4 cup lemon juice 2 T freshly grated ginger (I use a mini food processor to do this) 2 t coriander 2 t sugar 1 t salt 1 t ground cumin 1/2 t cayenne pepper Mix all ingredients and marinade two pork tenderloins (about 1 lb each) overnight in a ziplock bag. Heat the grill to high and grill on one side for 7 minutes, turn it over and grill for 6 minutes longer. Turn off the grill and leave the tenderloin on the grill with the lid closed for another 5 minutes-- it will be perfectly cooked.

This recipe comes from the Chicago Tribune food section; I altered it a bit mainly by greatly reducing the amount of sugar in the marinade. Leftover chicken is great sliced up in an Asian-style salad. Marinade : 6 T Asian chili paste with garlic 1 T sugar 2 T soy sauce 2 T unseasoned rice vinegar 2 T sesame oil 6 garlic cloves, finely chopped or pressed 1 T fresh ginger, chopped in a mini food processor or grated Mix all ingredients and pour the marinade over as many chicken breasts as you want to grill (I used all the marinade for about 3 lbs of chicken breasts). I let this marinade overnight and then grill chicken breasts for 6 minutes per side on high heat (if they are very thick I go 6 1/2 minutes). Note: I like to trim the chicken breasts of fat and gross stuff and then, using a fork, poke a lot of holes on both sides in order for the marinade to be able to penetrate the chicken.

In my opinion the margarita forms the foundation of the hedonist food pyramid; it's nature's supreme offering to us-- take a moment here to fully appreciate that.... you're welcome!!! 2 strawberries 2 oz. tequila 1/2 oz. triple sec 1 oz. lime juice 1/4 oz. simple syrup (adjust according to the sweetness of the strawberries) Muddle the strawberries in your glass (preferably salt-rimmed). Add ice. In a shaker with a bit of ice, add the remaining ingredients and shake vigorously (try to think of this as your muscle toning exercise for the day). Pour over the strawberries and enjoy!