Yield 36 dumplings

INGREDIENTS:

1 (31/40 count) bag frozen shrimp, thawed and peeled
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon liquid honey
1/2 teaspoon each salt and fresh ground black pepper
1 package wonton wrappers

INSTRUCTIONS:—————————————

Process the shrimp by pulsing them in a food processor until finely chopped.

Add the remaining ingredients except for the wonton wrappers and pulse until well combined but not a puree.

Using a knife or cutter cut the wonton wrappers into circles (I use my biscuit cutter for this).

Place about 1 tablespoon of the filling in the center of a wrapper and moisten the edges with some water using your finger.

Fold the wrapper over the filling and seal the wrapper closed by pinching and crimping the edges together.

Repeat for remaining filling and wrappers.

Drop the dumplings into lightly simmering broth, or you can steam them in a bamboo steamer then serve with your favorite dipping sauce.

INGREDIENTS:

3 tablespoons olive oil

1/2 medium red onion, finely chopped

1 large  garlic clove, minced

1/4 teaspoon cayenne pepper

1  (10-ounce) package frozen chopped spinach, thawed, drained and hand- squeezed dry to remove all moisture

3  large egg whites

1  large egg

2  tablespoons  chopped fresh parsley

1-1/2 tablespoons chopped fresh oregano

2  tablespoons light cream

1/2  cup finely crumbled feta cheese

salt and fresh ground black pepper, to taste

1 (15 count) package mini frozen mini phyllo cups, thawed

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium-high heat.

Add onion,and cook about 4 minutes, stirring frequently until softened.

Add garlic and cayenne; cook 1 minute, stirring constantly.

Add spinach; cook 2 minutes, stirring frequently, then season with salt and pepper.

Remove from heat and cool slightly.

In a bowl lightly whisk the egg whites and egg.

Mix in cooled spinach mixture, parsley, oregano and cream.

Mix in feta cheese.

Divide/spoon the mixture into phyllo cups.

Place the cups on a baking sheet coated with cooking spray.

Bake for 8-10 minutes.

An easy and delicious way to use up garden tomatoes!

Servings 6

INGREDIENTS:

6 large ripe plum tomatoes

salt and fresh ground pepper to taste

1/2 teaspoon dried Italian seasoning

crumbled feta cheese (use as much as you like)

prepared Italian dressing (use as much as you like)

Don’t make the mistake of using any other tomato but plum your salsa will be too watery, amounts may be doubled but keep the garlic at the same amount or increase only slightly

Yield about 3 cups

INGREDIENTS:

8  ripe plum tomatoes, coarsely chopped

1/3 cup finely minced sweet white onion

2  small garlic cloves, minced

1  jalapeno pepper, seeded and minced

1/4  cup chopped fresh cilantro

1 tablespoon fresh lime juice, optional or adjust to taste

salt, to taste

For best flavor allow the spread to refrigerate for at least 24 hours before serving, this is wonderful on chicken

Yield 3-1/2 cups

INGREDIENTS:

4 large ripe peeled tomatoes, finely chopped

1 cup finely chopped red bell pepper

1 cup finely chopped red onion (use red onion only)

1/2 cup dried cranberries

1/2  cup cider vinegar

1/4 cup sugar

1/4 cup packed brown sugar

2 tablespoons minced peeled fresh ginger

1/2 teaspoon salt

1/2  teaspoon mustard seeds

1/4  teaspoon ground cinnamon

1/4  teaspoon  ground cumin

1/4  teaspoon  ground allspice

1/8  teaspoon cayenne pepper

INSTRUCTIONS:————————————–