Recipe Column

• 6 ears of sweet corn, de-husked and cleaned
• 1 stick of butter
• 2 cloves of garlic, minced
• 1 tsp of red pepper flakes
• Salt and pepper to taste

1. Mix butter, garlic, and red pepper flakes together in a small saucepan.
2. Brush each ear liberally with butter mixture and place on a preheated grill for 10 minutes.
3. Turn often until golden brown.
4. Brush lightly again with remaining butter mixture and salt and pepper to taste.

• 1 can of tuna in water, drained
• 1 celery stalk, diced
• 1 small red onion, diced
• 1/2 cup of mayonnaise
• 2 tbsp of sweet pickle relish
• Salt and pepper to taste

1. Mix all ingredients in a bowl, chill for an hour, serve on fresh rolls.

• 24 precooked, peeled shrimp with tails removed
• 6 cups of vegetable stock
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 cloves of garlic, minced
• 1 cup of fresh bean sprouts
• 1 tbsp of soy sauce
• 3 tbsp of butter
• 1 tbsp of Sriracha Hot Chili Sauce

1. In a large saucepan, melt the butter and brown the garlic and onions.
2. Add the carrots, vegetable stock, soy sauce and chili sauce and simmer on low heat for 30-40 minutes.
3. Add the shrimp and simmer for 5 minutes more.
4. Remove from heat and serve in 4 bowls with a 1/4 cup of fresh bean sprouts in each bowl.

• 1 lb green beans
• 1 tbsp minced garlic
• 1 small red onion, diced
• 1 red pepper, diced
• 1 jalapeno pepper, diced
• 3 tbsp of butter
• 1 tsp fresh ground black pepper
• Salt to taste

1. Cut beans into bite sized pieces and steam until tender.
2. In a large saucepan melt the butter.
3. Add the garlic, onions, jalapeno and red pepper and saute for 5 minutes.
4. Add the green beans, ground black pepper and salt and toss well.
5. Serve hot (and it will be hot regardless).

• 2 cups of diced apples
• 1 cup of raisins
• 1 cup of diced celery
• 1/2 cup of mayonnaise
• 1/2 cup of diced pecans
• 1 tbsp of lemon juice
• Salt and pepper

1. Toss all ingredients in a bowl, chill for 1 hour, toss again and serve.

• 2 cups of milk
• 2 cups of instant couscous
• 10 cherry tomatoes, halved
• 1 red pepper, diced
• 1 small red onion, diced
• 1 clove of garlic, minced
• 3 tbsp of soy sauce
• 2 tbsp of olive oil

1. Bring the milk to a boil in a medium saucepan, add instant couscous and turn off heat.
2. Let stand 5-10 minutes fluffing occasionally.
3. In a Wok or large skillet, brown the onions and garlic in the olive oil.
4. Add the couscous and red pepper tossing continuously.
5. Add the soy sauce and toss until couscous browns lightly and liquid is absorbed.
6. Add tomato halves and toss for 1 minute, remove from heat and serve.

• 2 cups of milk
• 2 cups of instant couscous
• 1/4 cup of cashews
• 1/4 cup of raisins
• 3 tbsp of soy sauce

1. Bring the milk to a boil, add instant couscous and turn off heat.
2. Let stand 5-10 minutes fluffing occasionally.
3. Mix in cashews, raisins and soy sauce and serve.

• 4 cups of vegetable stock
• 4 oz. of miso
• 2 oz. of firm tofu cut into small cubes
• 2 oz. of Shiitake mushrooms sliced thinly
• 1 tsp soy sauce

1. Bring the vegetable stock to a boil then lower to a simmer.
2. Add the miso, mushrooms and soy sauce and mix well.
3. Divide among 2 bowls and add tofu.

• 12oz. of fresh fettuccine
• 1 cup of prepared pesto
• 2 tbsp of olive oil
• 3 cloves of minced garlic
• Salt and pepper to taste

1. In a large saucepan, boil the fettuccine for 3 minutes until al dente.
2. Drain and set aside saving a small portion of the pasta water.
3. In another large saucepan, add the oil and the garlic and brown it.
4. Combine oil, garlic, pesto and remaining pasta water and mix thoroughly.
5. Add the fettuccine and toss well adding salt and pepper to taste.

• 4 medium cucumbers
• 2 medium tomatoes
• 1/2 cup of extra virgin olive oil
• 3 tbsp of balsamic vinegar
• Salt and pepper to taste

1. Peel the cucumber, cut in half, scoop out seeds and cut into small cubes.
2. Core both tomatoes and cut into small cubes.
3. Add cucumbers and tomatoes to large bowl and toss with remaining ingredients.
4. Refrigerate for 1 hour then toss again and serve.

If you are trying to get that one last picnic in before the fall ends and winter gets here, or if you are just looking for a classic side dish, red potato salad makes for a creamy, tasty addition to your meal.

Ingredients

• 6-8 medium red potatoes
• 1 small red onion finely diced
• 1 celery stalk finely diced
• 1/2 cup of mayonnaise
• 1/4 cup of mustard
• 2 tbsp of white vinegar
• Salt and pepper to taste

1. Cut the potatoes into small cubes and cook in boiling water for 15-20 minutes.
2. Drain and let cool for at least an hour.
3. Mix in a large bowl with remaining ingredients.
4. Store in a refrigerator for a couple hours before serving.

Cool and creamy with just a little zing from the mustard. Potato salad is a classic and made with red potatoes and a red onion, they add a bit more flavor to the classic.

• 1/2 lb of fresh asparagus cut into 1 inch pieces
• 3 tbsp of butter
• 1 tsp of minced garlic
• 2 pieces of bread with crusts removed and toasted well
• Salt and pepper

1. Melt butter and brown garlic in a small saucepan.
2. Place asparagus in an oven safe baking dish and pour butter and garlic over top.
3. Mix to coat asparagus and place in preheated 375 degree oven for 15 minutes.
4. Make toast and crumble into fine pieces.
5. Remove asparagus and sprinkle with toast crumbles, salt and pepper and toss well.
6. Return to oven for 5 more minutes then remove and serve.

• 1 small head of cabbage with core removed.
• 3 medium carrots
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 1/2 tsp sugar
• 1/2 tsp salt or 1 tsp Chinese five spice

1. Peel carrots and shred in a bowl.
2. Shred and add cabbage to bowl.
3. Add oil, vinegar, sugar and either salt or five spice, toss well and serve.

• Four 10 inch flour tortillas
• Four slices of American or Provolone cheese
• Two cups of shredded lettuce
• Green pepper seeded and diced
• Jar of leftover salsa
• Ranch salad dressing
• Salt and pepper

1. Spread 2 tbsp of ranch dressing on tortilla.
2. Break cheese in half and place end to end in center of tortilla.
3. Add 1/2 cup of shredded lettuce and handful of diced green pepper.
4. Spoon tbsp of salsa over lettuce, green pepper and cheese.
5. Add a sprinkle of salt and pepper.
6. Roll up tortilla tucking ends.

• 1 lb of silken tofu
• 3/4 cup of semisweet chocolate chips
• Handful of semisweet chocolate chips for garnish

1. Bring a large saucepan with a couple inches of water to a boil then turn off heat.
2. Place a large bowl in the saucepan so the bottom rests just above the water.
3. Place the chocolate chips in the bowl and stir until melted.
4. Place the tofu and melted chocolate into a blender and blend until smooth.
5. Pour in serving glasses and chill for 2-3 hours.
6. Sprinkle with a few chocolate chips and serve.

• 1 lb of peeled potatoes
• 2 tbsp of vegetable oil
• Old Bay seasoning to taste
• Ketchup or vinegar if desired

1. Preheat oven to 425 degrees.
2. Cut potatoes into 1/2 inch sticks.
3. Rinse potato sticks under water and pat dry.
4. In a large bowl add potato sticks and oil and toss until coated.
5. Place potato sticks on a baking sheet and cook for 35-40 minutes, turning once.
6. Remove and sprinkle with Old Bay seasoning.
7. Serve with a side of ketchup or vinegar if desired.

• 1 lb fresh fettuccine
• 2 tbsp butter
• 1 cup heavy cream
• 2 tbsp minced garlic
• 1 1/2 cups grated fresh Parmesan cheese
• 1/4 tsp dried oregano
• Salt and pepper to taste

1. In a large saucepan, boil the fettuccine for 3 minutes until al dente.
2. Drain and set to the side.
3. In another large sauce pan, melt the butter, add the garlic and brown it.
4. Add the cup of heavy cream and bring to a boil.
5. Reduce heat and add the cheese and oregano, stirring until thoroughly mixed and thickened.
6. Stir in the fettuccine, turn off heat, and let stand 5 minutes.
7. Salt and pepper to taste and serve.