Here’s to a Delicious

Summer Season!

Peach Soy Ginger Sticky Ribs

Black-eyed Pea Salad

Grilled Corn and Basil with Tomatoes

Mango Blueberry Cobbler

Enjoy the fruits of summer with
this delicious barbeque menu.

Peach Soy Ginger Sticky Ribs

Black-eyed Pea Salad

Grilled Corn and Basil with Tomatoes

Mango Blueberry Cobbler

Here’s to a Delicious Holiday Season!

Avocado Blue Cheese Salad

Roasted Dijon Potatoes

Pineapple Glazed Mahi Mahi

Banana Coconut Pudding

Summer is here and this menu is a breeze! Enjoy

Avocado Blue Cheese Salad

Preparation time: 25 minutes
Serves: 4

In a large bowl, combine first 6 ingredients. Drizzle with olive oil, season with salt and pepper and toss with fresh lemon juice.
Serve onto plates.

Roasted Dijon Potatoes

Preparation time: 20 minutes
Cooking time: 45 – 50 minutes
Serves: 4 – 6

In a large bowl, combine potatoes and leeks. In a small bowl, combine, oil, mustard and season with pepper.  Toss potatoes with olive oil mixture and toss again with fresh herbs. Transfer to baking dish or small roasting pan and roast 45 – 50 minutes in preheated 425° oven.

Pineapple Glazed Mahi Mahi

Preparation time: 15 minutes
Cooking time: 12 minutes
Serves: 4 – 6

In a small saucepan, combine preserves, juice, vinegar, hot sauce and garlic over medium heat. Stir in basil and season with pepper.
Season fish with salt and pepper. Prepare grill. Grill fish about 6 minutes per side, depending on thickness. Baste with sauce the last 5 minutes. Remove from heat and baste again with the sauce. Let rest 5 minutes and serve.

Banana Coconut Pudding

Preparation time: 1 hour 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Serves: 4 – 6

In a small bowl, pour warm water over the tapioca to cover. Let sit an hour. Heat coconut milk, ginger and sugar over moderate heat, stirring until sugar is dissolved. Remove from heat. Let rest 10 minutes. Drain tapioca. Quarter bananas and chop into 1/2-inch pieces. Heat milk mixture over low heat, stir in tapioca and bananas. Cook 5 minutes, until slightly thickened. Fold in coconut. Pour into ramekins. Chill 2 hours.

Island Delights

Roasted Pepper and Mango Soup with Grilled Shrimp

Crab Cakes

Papaya Avocado Salsa

Grilled Pineapple Rum Macadamia Sundaes

Tropical influences make this a Bahamian meal to remember.  Enjoy!

Roasted Pepper and Mango

Soup with Grilled Shrimp

Preparation time: 45 minutes
Cooking time: 10 minutes
Serves: 6-8

In a food processor, puree peppers and broth until smooth. Add mango and puree again. Add nectar, lime juice, ginger, hot sauce, and blend until smooth. Heat olive oil in grill pan or skillet. Season shrimp with garlic seasoning and pan sear until cooked through, about 5 minutes. Cover and chill soup 1 to 2 hours. Serve in bowl with shrimp and mint as garnish.

Crab Cakes

Preparation time: 30 minutes
Chilling time: 1 hour
Cooking time: 15 minutes
Serves: 4

In a medium bowl, stir together crabmeat with next 4 ingredients. Add  one tablespoon panko and cilantro. Chill 1 hour. Melt butter in skillet. Add crumbs and seasoning and stir until crumbs are golden, about 2 minutes. Cool. Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Shape into 4 patties and roll in crumbs, pressing to stick. Bake in 350° oven for 15 minutes.

Papaya Avocado Salsa

Preparation time: 20 minutes
Serves: 4-6

In a large bowl, combine the first 5 ingredients. Add vinegar, honey, lime juice, orange juice, mint and cayenne. Stir gently to combine. Serve with crab cakes or with chips.

Grilled Pineapple Rum

Macadamia Sundaes

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6

Heat grill. In a small skillet, melt butter and stir in honey and 1 Tbsp.  of rum. Grill pineapple slices over medium heat, brushing with butter until just charring, about 4 minutes per side. Remove from grill. In a saucepan, combine caramel sauce with remaining rum, stirring until well combined. Place pineapple on plate, scoop vanilla ice cream on top, sprinkle with chopped macadamia nuts and drizzle with rum sauce.

An Herbaceous Delight

Carrot Ginger Soup
Herb-rubbed Lamb Kebabs
Roasted Spring Vegetables with Mint Vinaigrette
Lemon Mousse with Mixed Berries

Welcome springtime aboard with this beautiful menu.  Enjoy.

Carrot Ginger Soup

Preparation time: 20 minutes
Cooking time: 30 minutes
Cooling time: 10 minutes
Serves: 4 – 6

In a large pot, saute onion in butter 4 minutes. Add ginger, carrots and lemon zest; saute 2 minutes.
Add stock, bring to boil, simmer 20 minutes. Cool. Place in blender and puree until smooth. Return to the pot. Season with nutmeg, salt and pepper. Serve with a dollop of sour cream.

Herb-rubbed Lamb Kebabs

Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 12 minutes
Serves: 4 – 6

In a large bowl, combine the lamb, olive oil garlic, rosemary, oregano, salt and pepper. Toss to coat and marinate for 1-2 hours. Thread lamb onto skewers and grill over medium hot coals, 10-12 minutes for medium rare, turning frequently.

Roasted Spring Vegetables

with Mint Vinaigrette

Preparation time: 25 minutes
Cooking time: 40 minutes
Cooling time: 10 minutes
Serves: 6

In a large shallow baking pan, or two, combine the vegetables. Drizzle with olive oil and salt. Roast in 400 degree preheated oven 40 minutes until tender.
In a small blender, mix together mint, shallot, lemon, honey, oil and vinegar. Blend until smooth. Remove vegetables from oven. Cool to just above room temperature. Toss with vinaigrette.

Lemon Mousse with Mixed Berries

Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Serves: 4 – 6

In a medium saucepan, whisk together first 5 ingredients. Add butter and cook over medium low heat until thickened, about 5 – 6 minutes. Strain through fine-mesh sieve, use back of spoon to push through. In a large mixing bowl, beat cream until stiff. Fold custard into cream and spoon into glasses. Chill 2 hours. Serve with berries.

Bibb and Berry Salad
Couscous with Roasted Grape tomatoes
Grouper Picatta
Classic Strawberry Pie

A springtime feast that’s refreshing and delicious.  Enjoy.

Bibb and Berry Salad

Preparation time: 25 minutes
Serves: 4 – 6

In a large bowl, tear lettuce into small pieces and add next 5 ingredients. In a small bowl, whisk together vinegar, preserves and oil.  Season with pepper.  Lightly toss salad with dressing.

Couscous with

Roasted Grape tomatoes

Preparation time: 10 minutes
Cooking time: 15 – 20 minutes
Serves: 4 – 6

In a small roasting pan, combine tomatoes, 3 tbsp. olive oil, kosher salt and pepper.  Roast in 400 degree oven 10 – 15 minutes until just softened and blistered. Add balsamic vinegar and cool to room temperature.  Toss tomato mixture with couscous, basil, 1 tbsp. olive oil and feta.  Serve.

Grouper Picatta

Preparation time:  20 minutes
Cooking: 20 minutes
Serves:  4

Rinse grouper filets and pat dry. Dust with flour and season with salt and pepper. Heat olive oil in large non-stick skillet. Pan sear grouper until cooked through, 4 minutes per side.  Remove and keep warm.  Add white wine, scraping up brown bits and reducing slightly.  Add lemon juice, butter, capers, and lemon slices.  Saute until reduced.  Add grouper, coating with sauce.  Garnish with parsley, season with pepper and serve.

Classic Strawberry Pie

Preparation time: 45 minutes
Cooking time: 5 minutes
Chilling time: 4 ½ hours
Serves: 6 – 8

Set aside 20 berries and slice. Quarter remaining berries, toss with sugar and lemon juice.  Let stand 30 minutes.  Drain berries reserving juice.  Add water to juice to measure 2 cups.  Add gelatin, let sit 1 minute, simmer, stirring until gelatin dissolved.  Add berries, transfer to metal bowl. Chill 20 minutes.   Layer pie crust with berry mixture, fresh berries, mixture.  Chill 4 hours.  Whip cream with sugar and vanilla until stiff.

that’s easy to love

Smoked Salmon Salad & Caper Dill Dressing

Grilled Prosciutto-wrapped Shrimp Skewers

Polenta Squares with Pesto

Spiked Cappuccino and Hazelnut Biscotti

Savor this delicious menu with someone

special for Valentine’s Day.  Enjoy!

Smoked Salmon Salad

& Caper Dill Dressing

Preparation time: 20 minutes
Serves: 4-6

In a bowl, whisk together the first 5 ingredients and set aside. In a large bowl, toss together lettuce, onion and tomatoes. Toss with dressing until coated. Serve on plates and top with salmon, drizzling with extra dressing as needed. Garnish with egg whites and season with salt and pepper.

Grilled Prosciutto-wrapped

Shrimp Skewers

In a bowl, combine the shrimp, olive oil and rosemary, and toss to coat. Peel off thinly sliced prosciutto and wrap around shrimp. Thread onto a skewer, 4 or 5 per skewer. Grill over medium hot grill about 3 minutes per side until prosciutto is just slightly charred.

Polenta Squares with Pesto

In a medium saucepan, bring water and salt to boil. Slowly add cornmeal, whisking constantly to keep smooth. Reduce heat to medium, simmer, stirring frequently until thickened, about 20 minutes. Stir in butter and Parmesan. Spread into oiled 8-inch square pan. Refrigerate 30 minutes. Cut into squares, and broil or grill until warmed, 3 to 5 minutes. Spoon pesto on top and serve.

Spiked Cappuccino and

Hazelnut Biscotti

Cream butter and sugar until smooth. Beat in eggs and vanilla. Stir in hazelnuts and zest. Combine flour, powder and salt. Sprinkle over butter mixture folding in until just combined. Halve the dough and with floured hands, form into loaves.  Bake at 350° for 35 minutes. Cool. Cut into 3/4-inch slices, lay cut side up. Bake at 325° for 15 minutes. Add liqueur to cappuccino and serve.

Grilled Asparagus and Prosciutto Salad

Pan-seared Mahi Mahi with Lemon, Olives and Capers

Orzo Caprese

Chocolate Berry Parfait

Start the New Year off right with heart healthy menu that’s full of exciting flavor.  Enjoy!

Grilled Asparagus and Prosciutto Salad

Preparation time: 25 minutes
Cooking time: 5 minutes
Serves: 6
 
1 lb. asparagus, trimmed
1/2 lb. Parma prosciutto, thinly sliced
3 tbsp. olive oil
2 oz. Asiago cheese, shaved
2 tbsp. balsamic vinegar
6 cups arugula
 
Take 3 to 4 spears of asparagus and wrap a single slice of prosciutto around each bunch firmly. Set aside and repeat until all prosciutto is used. Brush with 1 tbsp. olive oil. Grill over medium hot fire until slightly charred, about 4 minutes. Toss arugula with remaining oil, balsamic and cheese.  Top salad with grilled asparagus and serve.

Pan seared Mahi Mahi with Lemon, Olives and Capers

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
 
1-1/2 lbs. mahi, skinned,
cut into even filets
2 tbsp. butter
4 tbsp. olive oil
1/3 cup calamata olives,
chopped coarse
1-1/2 tbsp. capers
2 tbsp. sundried tomatoes
1 lemon, thinly sliced crosswise
1/4 cup fresh parsley, chopped
Salt and pepper to taste
 
Brush filets with 1 tbsp. oil and season with salt and pepper. In large nonstick skillet, heat 2 tbsp. oil and butter over medium high heat. Add filets and pan sear until golden, about 4 to 5 minutes per side. Remove and keep warm. Combine olives, capers, tomatoes, lemon, and oil in bowl. Add to skillet and sauté until lemons brown and release juice, about 5 minutes. Pour over fish, garnish with parsley.

Orzo Caprese

Preparation time: 20 minutes
Cooking time: 8 minutes
Serves: 6
 
1 cup cooked orzo, room temperature
3 oz. fresh mozzarella or
ricotta salata, diced
1 cup grape tomatoes, halved
1/2 cup fresh basil, chopped
2 tbsp. olive oil
Salt and pepper to taste
 
In a large bowl, combine the orzo with the next three ingredients. Toss with olive oil and salt and pepper, adding more oil if needed.
 
 

Chocolate Berry Parfaits

Preparation time: 30 minutes
Chilling time: 1 hour
Serves: 4
 
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
Pinch cream of tartar
2 cups chilled heavy whipping cream
2 cups berries
1 purchased pound cake, cut into cubes
 
In a large bowl, whisk together the first four ingredients until smooth. Refrigerate about an hour. Using electric mixer, gradually beat cream into chocolate mixture until stiff. In parfait glasses assemble layers of chocolate whipped cream, pound cake and berries.

Roasted Pear and Blue Cheese Salad

Herb and Dijon Rubbed Roasted Pork Loin

Horseradish Mashed Potatoes

Apple Galette with Caramel Sauce

Festive holiday entertaining that’s easy and delicious… now, that’s the spirit!  Enjoy!

Roasted Pear and Blue Cheese Salad

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6

4 bosc pears, halved, do not peel or core
1/3 cup plus 2 tbsp. olive oil
1 tbsp. fresh thyme, chopped
2 tbsp. brown sugar
4 oz. crumbled blue cheese
8 cups mixed baby greens
2 tbsp. balsamic vinegar
1/3 cup walnuts, toasted
1/2 cup dried figs, chopped
Salt and pepper to taste

Arrange pears cut side up on baking sheet. Drizzle with olive oil, salt and pepper, brown sugar and thyme. Bake in 375º oven for 15 minutes. Remove and core out the center with teaspoon.  Spoon blue cheese in center and roast 10 minutes. Toss greens with remaining olive oil and vinegar. Serve on plates with pear at center. Garnish with walnuts and figs.

Herb and Dijon Rubbed Roasted Pork Loin

Preparation time: 20 minutes
Marinating time: 6 hours
Cooking time: 45 minutes
Serves: 6-8

3 cloves garlic, smashed and chopped
1/4 cup Dijon mustard
1/4 cup plus 2 tbsp. olive oil
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh thyme, chopped
2 tbsp. fresh sage, chopped
1 1/2 lb. boneless pork loin, trimmed, tied
1/4 cup butter
1/2 cup white wine
Salt and pepper to taste

Combine first 6 ingredients in a bowl, reserving 2 tbsp. oil. Add pork, turn to coat. Marinade 6 hours. In a medium oven-proof skillet, brown pork on all sides in oil, 4 minutes per side.  Transfer to oven, roast 20 minutes at 400º until thermometer reads 145º.  Remove pork. Add butter and white wine to skillet, bring to boil and simmer until reduced by half. Serve with pork.

Horseradish Mashed Potatoes

Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6-8

3 lbs. Yukon Gold potatoes,
peeled and quartered
1/4 cup butter, melted
1/2 cup buttermilk
1/2 cup sour cream
3 tsp. horseradish
Salt and pepper to taste

Put potatoes in a large pot and cover with water.  Bring to a boil and cook until tender about 20 minutes.  Meanwhile, combine butter, buttermilk, sour cream and horseradish.  Drain potatoes.  Mash with potatoes with buttermilk mixture until creamy, adding more butter as needed.  Season to taste with salt and pepper.   Keep warm in oven until ready to serve.

Apple Galette with Caramel Sauce

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6

2 1/2  to 3 lbs. apples, golden delicious,
granny smith, macintosh, peeled,
cored and sliced 1/4 inch thick
1/3 cup dried cranberries
1/3 cup plus 1 tbsp. sugar
2 tbsp. all-purpose flour
2 tbsp. fresh lemon juice
1 sheet, 10 x 16 frozen puff pastry, thawed
2 tbsp. unsalted butter
Purchased caramel sauce
Vanilla ice cream

In a large bowl, toss together apples, cranberries, sugar, flour. Add lemon juice, toss again.  On a floured surface, roll out pastry, transfer to an ungreased baking sheet.  Mound fruit in center, leaving 2 inches around.  Fold up edges over the fruit, pinching to keep shape. Dot the top with butter. Bake at 375º, 30 minutes until golden.  Let cool 15 minutes.  Serve with ice cream and caramel sauce

Twice Baked Sweet Potatoes

Garlic Roasted Brussel Sprouts

Roasted Citrus Glazed Turkey Breast

Pumpkin Cheesecake

Celebrate with family and friends with this delicious menu and enjoy a wonderful Thanksgiving.

Twice Baked Sweet Potatoes

Preparation time:  10 minutes
Baking time: 45 minutes
Serves: 6

6 sweet potatoes
2 tbsp. olive oil
1/4 cup butter
3 tbsp. honey
1 tbsp. orange zest
Salt and pepper to taste
1/2 cup pecans, toasted
1/4 cup maple syrup

Preheat oven to 400°. Rub potato skins with olive oil and season with salt and pepper. Bake for 35 minutes.  Remove from heat and cool slightly.  Slit in half and scoop out flesh, reserving the skins. In a bowl, mix together potato, butter, honey and zest. Spoon back into skins, garnish with pecans. Bake again 10 minutes. Drizzle with syrup.

Garlic Roasted Brussel Sprouts

Preparation time:  15 minutes
Cooking time: 35 minutes
Serves:  4 -6

1–1/4 lbs. brussel sprouts, rinsed,
trimmed and halved
3 tbsp. olive oil
2 cloves garlic, sliced
1 tbsp. lemon zest
Kosher salt
pepper

In medium pot of boiling water, cook brussel sprouts 5 minutes. Drain In a large bowl, combine brussel sprouts, oil, garlic, lemon zest, salt and pepper. Toss brussel sprouts to coat with olive oil adding more if needed  Roast in preheated 400° oven until just browning, stirring occasionally, about 30 minutes.

Roasted Citrus Glazed Turkey Breast

Preparation time:  30 minutes
Cooking time: 90 minutes
Serves: 6

1 5-lb. boneless turkey breast,
rinsed, patted dry
1/2 cup butter, softened
2 tbsp. olive oil
2 tbsp. fresh thyme, chopped
2 tbsp. fresh rosemary, chopped
2 tbsp. orange zest
2 tbsp. fresh sage, chopped
1/2 cup orange marmalade
1 tsp. Dijon mustard
2 tbsp. lemon juice
Kosher Salt and pepper

Preheat oven to 425°. Place turkey breast in a roasting pan breast side up. Rub with olive oil and season with salt and pepper. Mix together half the butter, herbs and zest. Rub thoroughly over turkey. In a small sauce pan, combine marmalade, Dijon, remaining butter and lemon. Stir until smooth.  Reduce oven to 325°, roast turkey for 80 – 90 minutes, glazing with marmalade after the first 45 minutes.

Pumpkin Cheesecake

Preparation time:  30 minutes
Baking time:  50 minutes
Cooling time:  1 hour
Serves:  8

1 graham cracker crust, baked
2 9-oz. packages cream cheese
3/4 cup brown sugar, packed
2 eggs
3-1/3 cups canned pumpkin
1/2 cup heavy cream
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup sour cream
1/4 cup sugar
1 tbsp. milk
Toasted pecans, optional

In a large bowl, beat together cream cheese and brown sugar. Add eggs beating until smooth.  In a separate bowl, whisk together pumpkin, cream, and spices. Add pumpkin mixture to cream cheese and mix until well blended. Bake in 325 degree preheated oven 50 minutes. While baking, mix together sour cream, sugar and milk. After cheesecake cools, spread topping over and chill 1 hour. Garnish with pecans.

Beer-battered Portobello Fries with Horseradish Sauce

Pork Tenderloin with Apricot Dijon Glaze German Potato Salad

Apple Pecan Galette with Caramel Sauce

Seasonal favorites are the highlight of this wonderful fall meal. Enjoy!

Fries with Horseradish Sauce

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

2 lbs. Portobello mushroom
caps, cleaned, sliced 1/2” strips
12 oz. beer
1–1/2 cups flour
1 tsp. salt
8 oz. sour cream
1 tsp. horseradish
Pinch white pepper
1 tsp. Dijon mustard
Peanut oil for deep frying

Heat oil in deep pot or fryer. Pour flour into a large bowl, whisk in salt and pinch of white pepper. Pour beer in slowly and whisk until consistency of thick pancake batter. Dip mushrooms in batter and drop into hot oil. Cook until puffy and golden, about 2 minutes. Drain on paper towels. Season with salt. Stir together sour cream, horseradish and Dijon. Serve with mushrooms.

Pork Tenderloin with

Apricot Dijon Glaze

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 6 -8

2 1-lb. pork tenderloins
1 cup apricot preserves
3 tbsp. soy sauce
2 tbsp. Dijon mustard
2 tbsp. butter
Salt and pepper
4 tbsp. olive oil

Rub tenderloins with half the olive oil and sprinkle with salt and pepper. In a medium saucepan, stir together preserves, soy, Dijon, butter and melt over medium heat, stirring until boiling.  Set aside. Heat remaining oil in large ovenproof skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Pour apricot sauce over pork and roast in preheated 375° oven about 15 minutes, glazing while cooking.

German Potato Salad

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

2 lbs. red skin potatoes, unpeeled,
cut into 1/4-inch thick slices
1/2 cup bacon, cooked, chopped
1/2 cup red onion, chopped
1/2 cup white wine vinegar
1/2 cup water
3 tbsp. olive oil
2 tsp. Dijon mustard
2 tsp. sugar
1 tsp salt
1/4cup fresh parsley, chopped

In large pot, steam potatoes about 10 minutes.  Transfer to large bowl. Heat oil in skillet, sauté onion about 2 minutes. Add vinegar, water, Dijon sugar and salt. Reduce to 2/3 cup, about 4 minutes.  Remove from heat and add potatoes, bacon, and parsley. Toss well, season with salt and pepper.

Apple-Pecan Galette

with Caramel Sauce
Preparation time: 40 minutes
Cooking time: 40 minutes
Serves:  6

1-1/2cups all purpose flour
1/2 cup, plus 1 tbsp. butter, chilled,
cut into 1/2” pieces
1/2tsp salt
4 tbsp. ice water
5 granny smith apples, peeled, each
cut into 8 wedges
4 tbsp. sugar
1/3 cup pecans, toasted, chopped
1/2 tsp. cinnamon
Caramel sauce

In food processor, mix flour, salt and all but 1 tbsp. butter, pulsing until mixture resembles coarse meal. Add water until moist. Gather in a ball and flatten to disk. Wrap in plastic, chill 30 minutes.  Roll dough out. In a skillet, sauté apples and sugar in remaining butter about 8 minutes. Add pecans and cinnamon. Fill dough with apples and fold dough over. Bake at 375° for 35-40 minutes until golden.

Bright Flavors

Summer Salad with Honey Citrus Vinaigrette

Tomato-Basil Orzo

Tuna and Steak Kabobs

Peaches and Rum Upside Down Cake

Savor the end of a fun-filled summer with these fresh and fabulous recipes.  Enjoy.

Summer Salad with Honey Citrus Vinaigrette

Preparation time:  15 minutes
Serves: 6
9 oz. mixed baby greens
2 peaches or nectarines, sliced
4 oz. goat cheese, crumbled
1 cup mushrooms, sliced
½ cup toasted walnuts, chopped
1/3 cup fresh orange juice
2 tbsp. honey
½ cup olive oil
2 tbsp. white balsamic vinegar
Salt and pepper to taste

In a large salad bowl, mix together the greens, nectarines, peaches, mushrooms and walnuts. In a small bowl, whisk together the juice, honey, oil and vinegar.  Season with salt and pepper.  Toss salad with vinaigrette.

Tomato-Basil Orzo

Preparation time:  15 minutes
Cooking time: 10 minutes
Serves: 6
12 oz. dry orzo
1 cup grape tomatoes, halved
½ cup green olives, sliced
½ cup fresh basil, chopped
3 tbsp. olive oil
2 tbsp. lemon juice
3 oz. feta cheese, crumbled
Salt and pepper to taste

In a saucepan, cook orzo according to package directions for al dente. Drain.  Add tomatoes, olives and basil.  Toss with olive oil and lemon, add feta and toss again.   Season with salt and pepper.  Serve warm or at room temperature.

Tuna and Steak Kabobs

Preparation time: 15 minutes
Chilling time: 1 hour
Cooking time: 12 – 15 minutes
1 ½ lbs. ahi tuna, cubed
1 ½ lbs. tenderloin, cubed
¼ cup olive oil
1 ½ tbsp. kosher salt
1 tbsp. chili powder
1 tsp. cumin
1 tbsp. garlic powder
2 tbsp. paprika
½ tsp. cayenne
1 tbsp. black pepper
1 tbsp. dried oregano

Soak skewers in water.  Place tuna and steak in separate bowls, drizzle oil over each and rub in. In a small bowl, combine the next 8 ingredients and toss together.  Rub half the mixture on tuna and half on steak. Marinate 1 hour.  Assemble steak and tuna separately on skewers and grill over medium-high heat until desired doneness, about 7 minutes for tuna and 12 minutes for steak.

Peaches and Rum Upside Down Cake

Preparation time:  30 minutes
Cooking time: 50 minutes
Serves: 6
4- 5 firm ripe peaches, sliced
1 cup butter, room temperature
½ cup brown sugar
6 tbsp. dark golden rum
1 cup sugar
1 ½ cups all purpose flour
2 tsp. baking powder
¼ tsp. salt
2 eggs
1 cup sour cream
1 tsp. vanilla

Butter a 9-inch cake pan lined with parchment. In a skillet, melt ¼-cup butter with peaches, brown sugar and 2 tbsp. rum.  Saute until syrupy.  Transfer to pan.  In bowl, whisk together flour, powder, salt. In a separate bowl, beat together until fluffy eggs, sour cream, ¾-cup butter, sugar, and vanilla. Add flour mixture. Pour over peaches. Bake 50 minutes at 350 degrees.  Drizzle cake with rum and invert onto plate.