Thaw frozen shrimp according to package instructions. Remove tails. Blot dry on paper towels. Chop into bite sized pieces.

Peel and dice avocado.

Combine all ingredients in a glass, stainless steel or plastic bowl.

Cover and refrigerate for an hour or so before serving to allow flavors to mix.

Preheat oven to 375 F.

In a medium frying pan over medium high heat, melt butter and sauté onions for 5-10 minutes…until onions are translucent.

In a large mixing bowl, combine sautéed onions with steamed rice, sour cream, cottage cheese, salt and pepper.

Spray a 2 quart casserole dish with nonstick cooking spray.

Layer rice, chilies, and cheese twice (like a lasagna)

Bake uncovered 25 minutes.

A food processor provides an easy solution for chopping onions. Since we’ll use the food processor for our sauce, I take advantage of having it out and use it to chop my onion first. After the onion is chopped, rinse out the processor and we’ll get started.

Place the cans of stewed tomatoes, tomato paste, pesto or fresh parsley, peeled garlic cloves, oregano, salt and pepper in the food processor. Pulse until the mixture is smooth (less than 1 minute).

Heat olive oil in a large skillet over medium heat. Add onions and sauté for about 2 minutes. Add Chardonnay and simmer for another minute. Add blended tomato sauce.

Simmer on low for 30 minutes, stirring occasionally.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until tender but firm to the bite, stirring pasta occasionally. Cook times will vary from 8-12 minutes depending on the type of pasta you are cooking.

Drain pasta into a large bowl.

Place the almonds or other nuts in a food processor and pulse until they become the texture of breadcrumbs.

Add the breadcrumbs and processed almonds to the hot pasta.

Heat olive oil over med high heat in skillet. Sauté garlic and leek for 3-4 minutes. Add peas. Sauté for an additional 2-3 minutes. Pour over pasta and breadcrumbs.

Toss ingredients lightly to combine. Season with salt and freshly ground pepper and serve. Lightly drizzle extra virgin olive over the top if desired.

Boil 3 large potatoes and egg until done (potatoes should be easily pierced with fork)

Pour out hot water and let stand or place in refrigerator to cool.

Cut cooled potatoes into bite size pieces and place in large mixing bowl.

Grate entire cooked egg into bowl.

Mix remaining ingredients with potatoes. For a lumpier potato salad, use a spatula to fold ingredients together. For a smoother consistency, use a spoon to stir.

Rinse and drain chick peas.

In a medium bowl, combine all ingredients and toss.

Cover and refrigerate at least three hours to let the flavors combine.

Before serving, taste the salad. Sprinkle with a little kosher salt if needed. If the salad is dry, drizzle with a little extra virgin olive oil. Toss before serving.

Wash and boil potatoes until tender, drain and cool. Peel and cube potatoes.

Sauté chopped celery and onions in butter with a pinch of white pepper and a pinch of Tony’s seasoning for 1-2 minutes.

In a large bowl mix potatoes, sugar, Tony’s seasoning, white pepper, and smoky paprika. Stir in mayonnaise, mustard, sweet relish, chopped eggs without yolks, celery and onion sauté.

Fold in drained pimentos.

Garnish with sliced egg and a sprinkle of smoky paprika.

Chill in the refrigerator for at last 2 hours or overnight.

Cut red potatoes into quarters (or smaller depending on size and personal preference). Bring water to a boil, and boil potatoes 10-15 minutes. Drain and let cool in the refrigerator.

Peel the shell from the eggs. Separate the egg yolk from the whites. Chop all of the egg whites, and only 2-3 yolk.

Chop the onions, celery, green onions, and pickles.

In a bowl, mix the mayo, red wine vinegar, sugar, salt, pepper, and mustard. Add the potatoes, egg, onion, celery, green onion, pickles, and pimentos. Mix well.

Cover the potato salad and refrigerate at least 3 hours. Before serving sprinkle fresh parsley or bacon crumbles on top.

Boil cubed potatoes in water with 2 tsp Kosher salt until soft, but still a little firm. Drain.

In a medium bowl, combine sour cream, mayonnaise, pepper and Tony’s seasoning.

In a larger mixing bowl, combine potatoes with bacon bits, onions, and cheddar cheese. Reserve some of the bacon, onion and cheese for the topping.

Fold the sour cream mixture into the potatoes.

Pour into a baking dish. Top with the reserved bacon, onions, and shredded cheese.

Before serving, bake in a preheated 350 F oven for 15 minutes or until the cheese melts.

This dish can be made ahead and refrigerated before baking.

In warm soapy water, wash and dry your glass jars and lids. You can use any size jars that you have handy as long as they have a tight fitting lid.

Thinly slice the cucumbers and onion using the slicing attachment from a food processor. You may cut the vegetables by hand, but be sure to get them very thin with a uniform consistency. If they are different thicknesses, they will absorb unequal amounts of the seasonings.

Layer the cucumber, onion, garlic and green pepper (optional sliced jalapeno) in your jar; making three layers, ending with the cucumber as the top layer. Firmly press the layers into the jar to pack in as much as possible. Leave 1“space (headroom) at the top of the jar.

In a medium sauce pan, whisk together the vinegar, sugar, salts, peppers and mustard seed (optional). Cook over medium high heat, stirring occasionally until the sugar is dissolved into the brine. Remove from heat.

Slowly and carefully pour the warm liquid into the jar, allowing it to be absorbed in the spaces and by the veggies until the jar is full. Tighten the lid. Refrigerate overnight to allow the flavors to mix.

Melt butter in large pot over med high heat. Add leeks, sauté 3 minutes or until soft. Add garlic and ginger, sauté one additional minute.

Stir in carrots, sugar, salt, and cayenne. Continue to sauté for one minute.

Add wine. Continue to simmer until wine is nearly gone. Be sure to scrap the bits off the bottom to deglaze.

Stir in the broth and bring soup to a boil. Reduce heat and simmer for an additional 5-10 minutes or until carrots are soft.

Remove pot and allow soup to cool for 10 minutes. Ladle into blender to puree (or use a hand blender).

Finish soup by adding freshly squeezed lemon juice, sweet basil pesto, and cream. Gently stir to combine.

Preheat oven to 440 F (I know, it’s a little odd, but it’s the perfect temp).

Choose a baking pan with sides so that the liquid does not roll off the pan during baking. A cookie sheet does not work for this recipe.

Spray the pan with cooking spray.

Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.

Bake for 40 minutes. When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.

If all of the liquids have been absorbed and pan is looking dry, add ½ c water.

Return to the oven for another 40 minutes. Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.