Amounts listed are only a guideline you can use as much as you like

I do this on a disposable foil baking pan on my outdoor grill in the hot summer months

INGREDIENTS:

2 pounds fresh asparagus

olive oil

1 tablespoon  finely grated lemon zest (can use more)

juice from 1 lemon

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————-

Serve this salad right away or chill until ready to serve

Can add in some fresh or dried herbs of choice

This also will work well using a Greek-style vinaigrette, omitting the jalapeno and using feta in place of the Monterey Jack cheese

Servings 4-6

INGREDIENTS:

1 cup uncooked  pearl barley

1 (15-ounce) can black beans, rinsed and drained

1 pint grape or cherry tomatoes, halved

1/2  green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

2 green onions, chopped

Monterey Jack cheese, cut into very small cubes (about 1/4-inch, use as much as you like)

juice of 1 extra-large lemon (if you like a stronger lemon flavor then use 2 lemons)

1/4 cup olive oil (can use more)

1 teaspoon seasoned salt

1/8 teaspoon cayenne pepper (optional)

fresh ground black pepper, to taste

INSTRUCTIONS:——————————————–

Taken from my “Favorites” folder!

One large regular orange may be used in place of the mandarin oranges

Servings 4-6

INGREDIENTS:

2 (5-ounce) bags mixed spring salad greens

1 large green onion, chopped (optional)

crumbled blue cheese (use as much as you like)

2 mandarin oranges , peeled and sectioned

1 pint fresh strawberries, quartered

Sweet “N” Heat Pecans

Balsamic Vinaigrette dressing

INSTRUCTIONS:—————————————

Taken from my “Favorites” folder!

This is best served as soon as it is made, fresh chopped cilantro may be added if desired

Servings 8-10

INGREDIENTS:

1 pound uncooked radiatore pasta (short coiled pasta)

2 tablespoons oil (optional)

3 garlic cloves, minced

1-1/2 pounds ground turkey

1 teaspoon crushed chili flakes, or to taste

3 garlic cloves, minced

2/3 cup water

1 (1.25-ounce) package  taco seasoning (such as Old El Paso)

2 cups  shredded Mexican blend cheese OR cheddar cheese

2 tomatoes, chopped

1 cup chopped bell pepper

2 green onions, chopped

canned sliced back olives (use as much as you like)

1 (15.5-ounce) can black beans, rinsed and drained

2 tablespoons fresh lime juice

1/2 teaspoon seasoned salt

1 teaspoo ground cumin

2 cups sour cream

coarsely crushed taco chips, optional

INSTRUCTIONS:————————————————

Yield 20 tomato slices

Tomatoes should be large red and ripe but not to soft, if you are an olive lover mix in some canned sliced black olives (hand-squeezed dry) into the cheese mixture or sprinkle some on top

INGREDIENTS:

1/2 cup freshly grated Parmesan cheese

3/4 cup shredded mozzarella cheese

1/2 cup ricotta cheese (do not substitute creamed cottage cheese)

1/2 cup Hellman’s mayonnaise

2 teaspoons very soft butter

1 teaspoon dried basil, or to taste (or can use 2 teaspoons dried oregan0)

1 small garlic clove, minced

1/2 teaspoon fresh ground black pepper

seasoned salt, optional and to taste

4 extra large ripe tomatoes

dry breadcrumbs, optional

INSTRUCTIONS:———————————————————

In a bowl, combine the first 8 ingredients, then season with salt to taste.

Cut each tomato into five slices.

Top/Spread each tomato slice with a semi-heaping tablespoon of cheese mixture.

Place on a 10 x 15-inch baking sheet.

If desired sprinkle the top of each tomato slice with breadcrumbs (this is only optional)

Broil 3-inches from  heat source for about 3-5 minutes or until cheese mixture is golden brown and tomatoes are heated through.

Taken from my “Favorites” folder!

Plan ahead the sauce has a 24 hour refrigeration time before using, don’t even think about using it the same day it’s made it will not have the same flavor, the flavors need to time to blend and intensify

Yield about 3-1/2 cups

INGREDIENTS:

vegetable oil, as needed

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes

2 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

2/3 cup brown sugar, packed

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon liquid smoke seasoning (can use a little more)

INSTRUCTIONS:—————————————–

In a large saucepan heat oil over medium-high heat (use enough oil to coat the bottom you the saucepan).

Add in onion; cook until soft (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in the remaining ingredients; cook uncovered over low heat for about 1 hour or more stirring frequently.

Cool completely then refrigerate for 24 hours before using.

This makes quite a large amount so it’s great to take to a potluck or picnic

To spice it up add in a small seeded and finely chopped jalapeno pepper, frozen thawed peas is a great addition also but make sure to paper towel dry the peas before adding them into the salad

Servings 12-14

INGREDIENTS:

1 (7 ounce) package uncooked macaroni pasta

2  (1-pound) packages coleslaw mix (or 1 medium head of cabbage, shredded)

7 green onions, chopped  OR 1 medium red onion,  chopped

1 celery rib, finely chopped

1 English cucumber,  chopped — use only English cucumber

1 small green bell pepper, seeded and finely chopped

1 small red bell pepper, seeded and finely chopped

salt and fresh ground black pepper, to taste’

chopped salted peanuts, optional