This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.

Ingredients;
2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy  buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS minced parsley
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, amount depends on your preference
1 heaping TBLS sour cream
Salt & pepper to taste

Directions;
Mix the chicken with all other ingredients.
Chill and serve.

This stuffed zucchini recipe can be made with many different ingredients.

I used mushrooms, onion, tomato and bread crumbs. Just about anything can be used; peppers of any kind, sausage, ham, beef, olives, capers etc…..

Ingredients;

4 long thin zucchini
2 TBLS butter or extra virgin olive oil
1/2 a small onion, chopped
4 oz fresh mushrooms, chopped
1 plum tomato, chopped
dash of garlic powder, not salt
Salt & pepper to taste
1 TBLS grated Romano cheese
2 TBLS bread crumbs, any kind you like

Directions;
Preheat oven to 350.
Wash the zucchini thoroughly. Leaving the stem in tact make a “V” shaped  cut in them and remove the cut zucchini.  Use a small melon baller to make a canal in the zucchini.

Chop the removed zucchini and add it to the stuffing. In a frying pan add the butter/oil and the onion.  Saute for a few minutes and then add all the other ingredients, except the bread crumbs.  Stir and let simmer for 5 minutes or so. If you use salty ingredients you might not want to add salt. Add the bread crumbs, this will tighten up the stuffing from being too watery. Stuff the cooked mixture into the zucchini canal as pictured.  Place in a covered baking dish and bake for about  30 minutes or until the zucchini are soft but not falling over and mushy.

If you have extra mushrooms and stuffing make stuffed mushrooms with it…

An assortment of tomatoes are in abundance in the summer months.
This Heirloom tomato recipe mixes all types of tomatoes.
I bought these from the local farmers market picked at their peak of flavor.

Fresh mozzarella is key also. It’s from my local market but the store brand BelGioioso is good too.

ingredients for Heirloom Tomato Mozzarella Salad

1 LB fresh mozzarella
1 LB Heirloom tomatoes, mixed types
2 TBLS extra virgin oil oil
4-6 fresh basil leaves, sliced
A bottle of Balsamic glaze, check the label to be sure it doesn’t have corn syrup
Salt and pepper to taste

Slice the tomatoes, mozzarella and basil. Mix and assemble in a dish. Pour the olive oil over them and add the salt and pepper. Decorate with the Balsamic glaze and the basil. Serve just slightly chilled with a good crusty slice of Italian bread.
Add a glass of wine and opera music and you could drift off into Italy!!

It seems like all the garden tomatoes come out at one time. This Tomato Tart recipe is a great way to use many of them. I served it as an appetizer.
Be sure to use Roma or plum type tomatoes. Regular slicing tomatoes have too much water in them.

Ingredients;
One 16oz pkg frozen Phyllo dough (use one of the two rolls in the pkg) defrosted according to the box directions
6-8 Ripe plum tomatoes, sliced thin
6-8 Basil leaves, sliced thin
1 TSP Dried Oregano
1 TSP Garlic powder (not salt)
1 TBLS Dried or fresh Parsley, minced
2/3 cup Grated Parmesan cheese
2 TBLS Butter, melted
3 TBLS Extra virgin olive oil
Salt & Pepper to taste
Parchment paper

Directions;
Preheat the oven to 400. Place the parchment paper on a cookie sheet. Mix the butter and oil together. Unroll the phyllo dough and one sheet at a time brush the first 4 sheets with the butter/oil mixture stacking them on top of each other on the parchment paper lined pan. Keep a damp paper towel over the unused phyllo dough while you are putting together the sheets. Sprinkle the 5th sheet with about one third of the oregano, basil, garlic powder, parsley, cheese, salt and pepper to taste. Repeat brushing each layer of dough and repeat the sprinkle of spices when about 2 sheets remain. On the top/last sheet repeat the butter/oil and place the tomatoes over the entire dough area. Sprinkle with the remaining spices and cheese.
Bake for 25-35 minutes until the dough is lightly brown and the middle of the underside of the tart is a little firm. Cool slightly before cutting into squares to serve.

This is a green bean with tomato and potato one pan wonder.
Quick and fresh vegetables all together. Great for a family meal.

Ingredients;
1 TBLS extra virgin olive oil
2 cloves garlic, chopped fine
1 LB fresh green beans, tips cut off
5 Plum tomatoes, rough diced
4 small red potatoes, cut into 1″ pieces
2-3 fresh basil leaves, rough cut
Salt & pepper

Directions;
In a saute pan large enough to cover and hold all the ingredients. Saute the garlic in the oil for 2 minutes. Add the tomatoes, cover and cook 4 minutes. Add the green beans and potatoes, stir and cover on a low simmer for 10 minutes. Sprinkle with the basil and add salt & pepper to taste.

A fresh stuffed artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try both. There are a few ways to cook artichokes. This one is stuffed.

Another is Roman style which steams them whole with lemon and oil, not stuffed.
They are truly a gourmet delight when prepared properly.
You can also use a crock pot for this recipe.

Ingredients;
2 large fresh artichokes(the leaves will be tightly closed when fresh)
1 1/2 cups of Italian flavored bread crumbs
2 TBLS parsley, minced
2 TSP garlic powder, not salt
1/2 cup grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil

Directions;
Mix the bread crumbs, parsley, garlic powder and cheese together, set aside.

Wash the artichokes and cut off the stem at the base of the leaves (peel the stem and add it to the pot for cooking)and enough of the top to cut off the pointed ends of the first row of top leaves. Then with kitchen scissors trim just the tops of all the leaves. Rinse the inside leaves pulling them open while running them under water. Set the artichoke upright and sprinkle inside all the leaves and top with the bread crumb mixture. I use a grapefruit spoon as pictured, but any type will do.

Place the artichokes in a pot and pour some of the olive oil over each one. Fill the pot about 1/4 up the sides of the artichokes with water. Cover and simmer on low for 1.5 to 3 hours depending on the size of the artichoke. At this point you could use a crock pot.
They are done when the middle leaves pull out easily. Serve slightly warm or at room temperature with a lemon wedge if you like.
You eat them by pulling the leaves off and placing them in your mouth and scrapping the leave with your teeth as you pull them out of your mouth. Once all the leaves are off there is a center with a fuzzy top. Peel away the fuzz and what is left is called the heart. It is and well as the stem completely eatable and so tasty.

This fresh guacamole dip is easy and so nutritious. Great for company or a snack for the kids. Adjust the spiciness to your liking. You can use my short cut salsa or chop your own plum tomatoes, garlic, onion and cilantro.

Ingredients;
4 x avocados, firm but giving when pressed
1 fresh lime
1/2 cup fresh store made salsa, any style/flavor you like
Tabasco sauce
Tortillas, any variety of corn; white, yellow or blue

Directions;
Slice the avocados in half lengthwise using the knife up against the pit from one side to the other . Holding each side twist and the avocado will come part easily. Do a chop motion with the knife into the pit and turn the knife and the pit will come out. Spoon or slice out the avocado flesh into a bowl. You can leave the flesh chunky or mashed, its your choice. Cut the lime in half and squeeze all the juice over the avocado. Add the salsa and mix. Use as much or as little of the Tabasco as you like. Serve immediately. Guacamole even with the lime juice in it will brown if left out too long. So make it just before you want to use it. Serve with fresh tortillas if you can get them or lightly salted super market type.

This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. Make it mild or spicy, your choice.
You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.

Ingredients;
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped

Directions;
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.

Carbonara is a legendary Roman pasta dish. This version, Spaghetti alla Carbonara di Zucchini,  includes sauteed zucchini and is meatless, but every bit as delicious as the bacon version..

Ingredients;
6 TBLS extra virgin olive oil
1 clove garlic, peeled and crushed
1LB small zucchini, cut into 1/4 ” slices
2 Xlarge eggs at room temperature
3/4 cup grated Parmesan cheese
1 LB spaghetti cooked according to the box directions
6-8 fresh basil leaves, sliced
salt & pepper

Directions;
In a large skillet heat the oil and add the garlic and saute for about 1-2 minutes. Add the zucchini saute for about 15 minutes until soft but not mushy. Remove from the heat and discard the garlic. Set aside. Whisk the eggs with the Parmesan cheese until blended. Drain the pasta serving one cup of the water and combine with egg mixture tossing it to coat. Add the zucchini mixture and half of the basil and toss. Add the served pasta water if too dry. Salt and pepper to taste. Sprinkle with remaining basil and serve.

Some of the best tasting lobster is from Maine and the northeastern states. The waters there are so cold even through the summer months that it has a profound effect on the taste of the lobster meat. SOOO sweet and succulent, even without dipping in butter.
Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.

Maine style Lobster bake

Ingredients;
4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them

Directions;
Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.

** make this more health friendly and omit the butter and use fat free sour cream.

This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.

Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.

Ingredients;
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selections
1/2 cup oil (half canola and half olive)

Directions;
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.

**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.

Instead of serving only butter with your dinner bread, try using my olive oil dipping sauce. This one is Italian style. But you can mix any herbs you like. If you have left over don’t throw it away. Use it to marinate boneless chicken or fish.

Ingredients;
1/2 cup good quality extra virgin olive oil
1/2 clove mashed fresh garlic
1 TSP of each; dried basil, grated cheese such as Parmesan and dried parsley
Dash of each; dried oregano, red pepper flakes

Mix together at least an hour before serving.
Serve with a crusty warm bread.

I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Ingredients:
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

Directions:
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

This  recipe for Stuffed Ricotta Shells is rich and creamy.

The recipe originates from the Lazio (Rome)region of Italy. It’s easy to make with a little patience and freezes well for a quick work night meal. There are many ways to stuff these; ricotta, meat sauce, sausage with herbs and bread crumb w/ bechamel sauce, etc…

Make my recipe for Marinara sauce

Ingredients;
12oz box Jumbo Shells (I like Barilla)
2 LB container of whole milk ricotta
Two 1/2 cups shredded mozzarella cheese
2/3 cup grated Romano cheese
2 eggs, beaten
1 TBLS minced fresh parsley
ground pepper to taste

Directions;
Cook the jumbo shells for 9 minutes or according to the box for boiling and then baking. Drain and rinse in a colander with cool water. Be sure all the water is out of the inside of the shell. In a mixing bowl combine all the other ingredients, leaving out half the mozzarella. Put a heavy layer of marinara sauce in a covered baking dish. Open the shell with two fingers and spoon the cheese mixture into the shell until nearly full, about two tablespoons. Fold it closed. Place the stuffed shells next to each other and fill the baking dish. Pour a generous layer of sauce over the top of the shells and sprinkle with mozzarella cheese. Bake covered at 350 for 20-25 minutes.

**use low or non fat cheese to make this more health friendly

This Matzo ball soup is a Jewish classic dish. So good if you make the matzo balls, which are a dumpling, light and fluffy.
Start out with making my Chicken Soup recipe.
Serve with the chicken shredded, some of the veggies and fine egg noodles if you like, poured over the cooked matzo balls.

Ingredients;
Matzo Ball mixture;
3 large eggs, beaten
3/4 cup Matzo meal
1/4 cup chicken fat called “schmaltz” or vegetable oil
3 TBLS club soda
11/4 TSP kosher salt

Directions;
Mix eggs, matzo meal, schmaltz or vegetable oil, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
Mixture can be made 1 day ahead. Keep chilled.
Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions of the matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). COVER the pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. Covering the pot makes them more tender.
Using a slotted spoon, transfer matzo balls to bowls. Ladle chicken soup over the Matzo balls, top with dill, and season with pepper

** variation** you can add cooked thin egg noodles to the soup stock if you like too.

**use vegetable oil to make this health friendly.

This Green Bean and Wax Bean Saute makes a colorful easy side dish to any meal. If you can’t find fresh wax/yellow beans use frozen as a second choice.

For Christmas add a few thin slices of red bell pepper for extra holiday color.

1/2 LB fresh green beans, ends nipped off
1/2 LB fresh yellow wax beans, ends nipped off
3 slices of Pancetta (Italian non smoked bacon) minced fine
3 TBLS butter
2 TBLS virgin olive oil
1 medium shallot, sliced thin
Salt and Pepper to taste

Steam the beans until just soft. Set aside. In fry pan add the Pancetta and saute until the fat begins to melt. Add the butter, oil and shallot. Saute for about 5 minutes. Add the beans and toss. Add salt and pepper to your liking.

**Omit the butter and reduce the pancetta to make this health friendly

This Italian Puttanesca sauce was named for the “ladies of the evening”. It was fast to make in between clients!!
So flavorful and ready in 20 minutes.

Ingredients:

1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
1 TBLS pignoli nuts (optional)
4 fresh basil leaves, chopped

Directions:

I don’t add any additional salt to this recipe since the ingredients have a fair amount themselves.

In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Follow the directions on the pasta box and boil the pasta as directed. Drain the pasta and toss with the sauce.
Lightly grate Parmesan cheese over the top.

This Roasted Turkey and Sage/Sausage Stuffing is a special edition post to the pantry.

Roasting a turkey is all about keeping it moist. Years ago you heard of people roasting in a paper bag. Now we have less flammable alternatives, like browning bags made for oven temps.
My recipe for both is basic and you can certainly add different spices as you please.

Ingredients:
Turkey, any size, fresh or frozen, defrosted
One pkg Reynolds turkey size browning bags
Bell’s Seasoning (it’s the little yellow box with the turkey on it)
Ground sage
1/2 stick of butter
2 carrots peeled and cut into 3 pcs.
2 celery stalks, cut into 3 pcs.
1 large onion, quartered

Directions
Wash the turkey and smooth the butter under the breast skin and all over the turkey skin too. Liberally sprinkle the sage and Bell’s seasoning all over the turkey. If you are going to stuff the turkey do it now. If you stuff the turkey then tie the legs together. You can add a meat thermometer to the breast area if you wish. Turkey needs to be 180 degrees when done. Prepare the oven bag according to the directions. Place the turkey in the bag.
Place the cut veggies all around the turkey. Close the bag as directed on the browning bag box. Roast according to the time and temperature indicated on the browning bag box and your size turkey. Once the turkey is done let it sit for about an hour before carving.

The Basic Stuffing;
2  12oz Bags bread cubes, unseasoned if possible
1 TBLS Bell’s Seasoning (little yellow box next to the Thanksgiving groceries)
1 TBLS ground sage
1 large onion, minced
4 stalks celery, cut fine
1 stick of butter, unsalted
4 cups unsalted or low sodium chicken broth
2 eggs, beaten
1/2 LB Italian sausage, if you get links remove the casing

Options;
** you can add a few tablespoons of chopped cooked mushrooms etc..**

Directions;
In a pot big enough to hold all the stuffing, sauté the veggies and sausage in the butter until soft but not brown. Breaking up the sausage as it cooks.
Add the broth to the pot and heat to a boil. Remove from the heat and add the seasonings and the bread cubes to the pot. Mix together and then add the beaten egg. Mixing it thoroughly. Place stuffing in the turkey loosely or bake in a covered pan that has been greased. Bake in the covered pan for about 30 minutes at 350.

This Italian inspired Stracciatella Soup is what my Mother would feed us when we were sick. It takes just minutes to make. You have heard a good homemade chicken soup called Jewish penicillin, well this is Italian penicillin.

Ingredients:

Two 14.5 oz cans of chicken broth or stock
1 TBLS fresh chopped parsley
6-8 fresh spinach leaves torn
1 cup pastina pasta or any other small pasta cooked according to the box directions
2 eggs, beaten
Dash of pepper
Grated Parmesan or Romano cheese

Directions:
Place the broth, parsley, spinach and pepper in a sauce pot.  Bring it to a boil and with a fork whisk the beaten egg into the pot.  Add the cooked pasta.  Serve  with a sprinkle of grated cheese on top.

Want to make a tasty vegetable side a different way. Use a head of steamed cauliflower to mash instead of mashed potatoes. Mashed cauliflower is tasty and can be serve mashed or mashed then baked with a topping. Great for a holiday meal.

Ingredients;
One head cauliflower steamed to soft
4 TBLS butter
1/4 to 1/2 cup milk or cream
Salt & pepper to taste

Directions;
Mash or whip with a hand mixer all together adding the milk/cream to your desired consistency.
Other variations;
*Spread into a baking dish and dust the top with Italian breadcrumbs and grated Parmesan cheese and bake 375 for 10-15 minutes.
*Add chopped chives to the mashed cauliflower.
*Add a few TBLS of sour cream when mashing.

**use low fat milk to make it more health friendly

Ground beef chili is a simple easy work night meal and leftovers freeze well.  Feel free to change out the tomato sauce for diced tomatoes if that’s what you like. This is a mild recipe, just add hot sauce or red pepper flakes to heat it up to your liking.

Ingredients;
1 LB Lean ground beef
1/2 Large onion, chopped
1 TBLS olive oil
Two 8oz cans tomato sauce
One 16oz can red kidney beans, drained and rinsed
1 TBLS chili powder
1 TBLS Worcestershire sauce
1 TSP ground cumin
1/2 TSP garlic powder
1/4 TSP salt
1/4 TSP black pepper
Garnish with cheddar cheese and avocado slices
Serve with tortillas if you like

Directions;
In a large frying pan saute the onion in the oil until soft. Add the ground beef and cook while chopping the meat up until the pink is gone and the beef is all crumbled in the pan. Add the balance of ingredients stir and cover. Simmer for 20 minutes and serve.

**use 93%+ lean beef or change to ground turkey and low fat cheese to make this health friendly

I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.

Ingredients;
4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste

Directions:
Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.

This Chicken Marbella dish is so tasty and is better when prepared the night before you want to cook it. Overnight marinating is the best. The flavors intermingle and burst in your mouth.  People who do not like prunes/olives eat this with vigor. I originally discovered this from a country store in Rye, NY. I’ve come to find out that its origin is Spanish-Moorish and the Silver Palate cookbook made it famous.

Ingredients:
1 whole fresh chicken, cut into 8-10 pieces***
4 cloves of garlic, mashed and pureed into the oil
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 TBLS dried oregano
1 TBLS dried thyme, if you use fresh use about 6-8 sprigs
1/4 TSP ground pepper
Dash of salt
1/2 cup pitted prunes
1/4 cup pitted green Spanish olives
2 TBLS capers, and a splash of their juice
2 fresh or dried bay leaves
2 TBLS fresh parsely, chopped
1/4 cup brown sugar
1/2 cup dry white wine

Directions:
In zip lock bag combine all the ingredients EXCEPT the white wine and brown sugar. Marinate overnight for best results or at a minimum 4 hours in the refrigerator. In a glass or stainless steel baking dish arrange the chicken in one layer. Pour the marinade over the chicken. Pour the white wine around the chicken. Sprinkle the brown sugar over the chicken.
Bake at 350 uncovered basting the chicken with the juices a few times.
Bake for about 50-70 minutes, until the juice of the thighs are clear when cut.

***if you want to make this as an appetizer use wingettes and reduce the cooking time to 30 minutes.

The Manhattan clam chowder is perfect for freezing. It only takes 30 minutes to prepare.

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, cubed
1/2 green pepper, diced
One 14.5oz can stewed tomatoes, rough chopped
2 TBLS of celery sliced thin
1 bottle of clam juice

Directions;
Drain the canned clams juice into a pot and set aside the clam pieces. Place all the other ingredients into the pot except the bottled clam juice.   Add as much of the bottled clam juice as you like to your desired thickness. Simmer covered on low for about 25 minutes. Add the clams and stir. Serve with crackers.

This Fig tart is so yummy and easy to make. Just be sure to use fresh figs.
I brought this to a party and it was gone in 10 minutes.  Be sure to make extra !!

Ingredients;
10 -12 fresh figs cut in half
6oz or 8oz pkg of plain goat cheese
1 prepared rolled pie crust from the box
1 TBLS sugar
Dash of pepper
Lemon thyme sprigs

Directions;
Preheat oven to 425.
Flatten out the pie crust. (If you have a tart pan with the removable bottom it will work very well).
Spread the goat cheese leaving about 1 inch on the sides.
Lay fig slices cut side facing up on top of goat cheese in a single layer. Season with a pinch of  pinch of pepper. Sprinkle with 1 tablespoon white sugar. Fold the sides up making a pleat around the tart.
Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme. Serve slightly warm.

This take on Creamy Apple Raisin Slaw is refreshing and quick to prepare as a side dish to summer menus.

Ingredients;
1/3 cup heavy cream
1/4 cup apple cider vinegar
2 TBLS extra virgin olive oil
1 TBLS sugar
2 TSP Dijon mustard
Dash of kosher salt
Mix together the above and set aside.

4 cups or one bag of prepared shredded coleslaw mix
2 Granny smith apples, shredded
1/4 cup raisins or dried cranberries if you like
2 TBLS fresh parsley, chopped

Toss together and add to creamy dressing mixture. Toss until slaw is covered in dressing. Serve chilled.