2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley

In a saucepan bring water to a boil.
Add quinoa and a pinch of salt.
Reduce heat to low, cover and simmer for 15 minutes.
Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumbers, green onions, carrots and parsley.
Stir in cool quinoa.

5 russet potatoes, cubed
1/3 cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 pound bacon, cooked and crumbles, divided
1 1/2 cups shredded Cheddar cheese
5 green onions

Place cubed potatoes in a pot. Cover with water and bring to boil over high heat. Reduce heat to low and simmer for 20 minutes.

Preheat oven to 350 degrees.

Place cooked potatoes in bowl of electric mixer.
Blend together on low speed with milk, butter, salt, pepper, garlic powder, Parmesan and 1/4 of the bacon until smooth.

Spread potatoes into a 9x13 inch baking dish.
Top with cheddar and remaining bacon.
Bake for 15 minutes.

Top with green onions.

2/3 cup boiling water
2 ounces good quality dark or bittersweet chocolate (60-70% cocoa) finely chopped
1 1/3 cup of 1% low fat milk
1 cup brewed expresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup whipped topping, thawed

Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts.
Add milk and next 4 ingredients;
Cook over medium-low heat, stirring with a whisk.
Heat 5 minutes until tiny bubles form around the edge of the pan, stirring frequently-do not boil.
Discard the rind.
Pour 1 cup mixture into 4 mugs.
Spoon 1 tablespoon whipped topping over each serving.

2 cups finely chopped tomatoes
2 cups finely diced honeydew melon
2 cups finely diced cantaloupe
1 cup finely diced mango
1 cup finely diced seeded peeled cucumber
1 cup finely diced nectarines
1 cup fresh orange juice
1/2 cup finely chopped sweet onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1 jalapeno pepper, seeded and chopped

Combine all ingredients in a large bowl. Cover and chill for 2 hours.

4 tablespoons of butter - 1/2 stick
1/2 cup of Meyer lemon juice
Zest of 1 Meyer lemon
1 garlic clove grated
Salt and pepper to taste

Add 1 tablespoon of butter to pan. Add garlic and stir. Add remaining butter and stir. Once butter is melted, add juice and zest. Add salt and pepper. Turn heat on low and simmer for about 5 minutes. Drizzle over seafood, such as salmon or scallops.

16 ounces of dry pasta - penne
3 tbsp. of olive oil
1 cup yellow onion, diced
5 cups of kale, chopped and stems removed
12 ounces of chicken andouille sausage
4 tbsp. butter
2 tsp of dried oregano
2 tsp of dried basil
2 tsp of garlic powder
1/4 cup of lemon, juiced
1/4 cup of parmesan
salt & pepper

Cook pasta per instructions. Heat large skillet over medium-high heat. Drizzle with oil. Add kale and cook for 2 minutes. Add in diced andouille and brown for 3 minutes, Add cooked pasta, seasoning, butter and lemon juice. Stir until combined and butter is melted. Add salt and pepper to taste. Sprinkle with parmesan.

Yields: 4 servings

2 tsp Elderberry syrup
2 tsp fresh lemon juice
1/4 tsp grated ginger
Sparkling or tonic water
Frozen or fresh blueberries for garnish.

Directions:

Put the elderberry syrup, lemon juice and ginger in a tall glass, Stir until mixed. Fill glass with crushed ice. Top off with sparking water or tonic. Garnish with blueberries.

Side note- This beverage is for adults. Do not serve to children.

1-8 ounce pkg of baby Portobello mushrooms
2 cups grape or cherry tomatoes
1 red onion sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dry white wine
8 ounces of uncooked bow tie pasta
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup thinly shaved fresh Parmesan cheese

Preheat oven to 475 degrees. Combine vegetables in a bowl: toss and coat with oil. Arrange mixture to a single layer on baking pan. Bake for 15 minutes: turn vegetables over. Drizzle wine evenly over vegetables and bake for 7 more minutes or until vegetables are tender and lightly browned. Cook pasta according to package directions, omitting salt or fat. Drain and keep warm. Combine pasta, roasted vegetables and peas in a large bowl. Top with parsley and cheese.

Yields: 4 servings

1 head napa cabbage
(quartered, cored and thinly sliced)
1 red onion
(halved and thinly sliced)
4 stalks celery
(cut into thin matchsticks)
2 carrots
(peeled and cut into thin matchsticks)
2 1/2 teaspoon sugar
kosher salt
3 tablespoons rice vinegar
1/2 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
1 teaspoon sesame oil
freshly ground black pepper

In a large bowl combine cabbage, onion, celery, carrots, 2 teaspoons of sugar and 2 tablespoons salt; toss thoroughly to combine. Stir occasionally until slightly softened. To make the vinaigrette, in a small bowl, combine the vinegar, 1/2 teaspoon sugar and the cayenne. Whisk in olive oil until combined. Whisk in sesame oil. Season with salt and pepper.

Add vinaigrette to the vegetables and toss to combine. Transfer to serving dish to serve.