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.

Mix all of the ingredients together in a bowl.

Cover with plastic wrap and freeze for three hours.

Remove from freezer and blend with a hand held mixer to smooth out the mixture. There should still be some chunks of fruit left.

Pour into individual serving dishes and serve or freeze longer for a firmer texture.

Trim asparagus spears to be roughly the same length.

Bring a large pot of salted water to a boil over high heat. Add trimmed asparagus spears. Boil 2 minutes. Immediately transfer asparagus to an ice cold water bath to stop the cooking and set the color. Drain.

With a very sharp knife, cut each chicken breast in half horizontally to make 2 thin cutlets out of each breast. Pound each cutlet to create an even thickness across the breast.

Begin to layer remaining ingredients on top of chicken breast cutlets. Begin by spreading 1 Tablespoon of pesto on each piece of chicken. Top with cheese, prosciutto and 4-5 asparagus spears.

Starting on one side of the chicken breast, begin to roll up ingredients around the asparagus. If the rolls do not stay together, secure with a toothpick. Season roll ups with salt and pepper to taste.

In a large skillet, heat olive oil over medium high heat. Add chicken rolls and cover. Cook 4-5 minutes. Turn the roll ups. Cover. Cook for an additional 4-5 minutes or until chicken is done.

Transfer to a serving plate.

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.

Combine brown sugar, white sugar, butter, peanut butter, vanilla and egg in large bowl and beat well.

In another bowl, combine flour, baking powder, baking soda and salt. Mix well.

Slowly beat flour mixture into peanut butter mixture a little at a time until the dough is evenly mixed. Chill in the refrigerator for at least an hour.

Preheat oven to 375 F

Scoop out a little less than ¼ cup dough and roll into a ball. Roll each ball into a little bit of granulated white sugar. Place cookies on parchment paper on a cookie sheet (Five cookies to a sheet).

Bake for 13-16 minutes or until cookies are golden brown on the bottom and around the edges. Remove from oven and allow to cool on a wire rack.

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.