makes 4 servings

INGREDIENTS:
4 Salmon filets (4 oz)
1 1/2 oz Salad greens (arugula, sorrel, spinach, endive or other field greens)
3 Tbsp Olive oil
4 slices Beefsteak tomato
2 1/2 oz Spinach leaves
1/3 oz Shallots
1 Garlic clove (small)
1 1/2 lb Potatoes
3 cups Vegetable or Canola oil
4 Basil leaves
Salt
Pepper
Lemon juice
After cutting potatoes place in cold water to keep from browning.

INSTRUCTIONS:
Marinate filets in lemon juice, salt and pepper. Wash and briefly immerse tomatoes in hot water for about 10 seconds, and then place into cold water: peel, halve and deseed. Peel the potatoes. Slice potatoes using the thin 3.5mm or thick 7mm julienne insert, food holder, and guide. Place the julienne potatoes into cold water. In a pan, brown the filets in olive oil. Steam the spinach, shallots and garlic to desired tenderness. Dry potatoes and deep-fry in oil. Remove and drain on paper towels, keep warm. Place a halved tomato on a plate, fill with spinach mixture and top with filet, lettuce leaves, red onions and herbs to garnish. Cover with remaining tomato half. Arrange french fries around the tomato or serve separately.

makes 4 - 6 servings

INGREDIENTS:
12 oz Pkg. Penne Pasta

1/2 Zucchini (medium) cut in half lengthwise

1/2 Carrot (medium) cut in half lengthwise

1/2 Japanese eggplant, (small) cut in half lengthwise

1/2 Red onion (small) cut in half

1 lb Shrimp (medium) shelled and cooked

1/4 cup Olive oil

3 Tbsp Fresh lemon juice

2 Garlic Cloves, crushed

1/2 tsp Italian herbs (dried)

1/2 cup Fresh basil, shredded


TIP: A small amount of cooking spray helps vegetables and food guide glide across base.

INSTRUCTIONS:
Cook pasta according to package directions, until al dente. Drain and transfer to a salad bowl. Slice vegetables using 7mm insert, food holder, and food guide. Oil pan and saute vegetables in skillet until lightly brown. Meanwhile, combine olive oil, garlic and Italian herbs. Top pasta with sauted vegetables and shrimp. Top with salad dressing, toss lightly and garnish with shredded basil to serve. May be served warm or chilled.

makes 4 - 6 servings

INGREDIENTS:
5 oz Bag of Baby Arugula Blend Salad greens
(or favorite blend of: arugula, baby spinach, watercress)

3 cups Mixed Vegetables (carrots, zucchini, cucumber, jicama, red radishes)

2 Sweet peppers (orange, red, or yellow)

1 Beefsteak tomato

4 oz Gruyere or Parmesan Romano cheese (coarsely grated)


DRESSING

3/4 cup Sour cream

3/4 cup Water

4 Tbsp Fresh Chives, finely chopped

Salt, pepper, paprika to taste

8 sprigs Thyme


TIP: Thoroughly dry salad greens to eliminate watered-down dressing.

INSTRUCTIONS:
Mix all ingredients for the dressing, adjust seasonings to taste and chill. Wash and dry salad greens. Wash, peel and cut vegetables for Mandoline use. Wash and slice tomato into 1/4 inch segments. Julienne vegetables using the 3.5mm julienne insert, food holder, and food guide. Slice the peppers using the 3mm slicing insert. In a bowl, toss all vegetables and grated cheese with dressing. Arrange salad greens on a plate, top with vegetable and cheese mixture. Garnish with thyme.

makes 4 servings

INGREDIENTS:
1 1/2 lb Salmon filets

1 Lemon

2 Sprigs Rosemary

1/3 cup Ponzu sauce (citrus flavored soy sauce)

2 Zucchini (small)

2 Yellow squash (small)

2 Carrots (medium)

1 Red bell pepper (large)

1 cup Snow peas (sliced)

1 Tbsp Fresh ginger

1 Tbsp Olive oil

2 Tbsp Soy sauce (low sodium)

1/2 oz Sake (optional)


TIP: Substitute cooking sherry for sake if desired.

INSTRUCTIONS:
Preheat oven broiler to 425 degrees. Slice lemon, pepper and ginger with 7mm slicing insert, food holder, and food guide. Julienne zucchini, squash and carrots using the 7mm julienne insert, food holder, and food guide. Cut heavy duty foil twice the length of salmon enough to enclose it in a pouch-like wrap. Place foil on a baking sheet, center 1/2 the lemon slices on foil creating first layer. Place salmon filets on top of lemons and layer remaining lemon slices and rosemary on filets. Pour ponzu sauce over filets. Bend foil edges upward and crimp edges. Slice foil wrapped filets off baking sheet and into broiler. Broil 15-20 minutes, depending on thickness of filets. Filets will be opaque throughout when cooked. Meanwhile heat oil until hot then add peppers and ginger, stir fry 1 minute. Add julienned vegetables and saute for 2 minutes. Sprinkle soy sauce and sake over vegetables and toss. Cover pan and cook for an additional 3 minutes.

makes 6 - 8 servings

INGREDIENTS:
10-12 Firm Roma Tomatoes

1 lb Caprese Mozzarella Cheese

1/4 cup Green onions finely sliced

1/4 cup Italian basil finely sliced


DRESSING

2 cloves Garlic minced

1/4 cup Balsamic vinegar

1/3 cup Olive oil

1/2 tsp Oregano leaves crushed


TIP: Partially freeze cheese for easier slicing.

INSTRUCTIONS:
Unwrap and slice the mozzarella using the 7mm slicing insert, food guide and holder. Wash and slice tomatoes using the 7mm slicing insert, food guide and holder. Mince garlic, slice basil and onions. Combine all dressing ingredients: garlic, vinegar, oil and oregano leaves. On a platter alternate tomatoes and cheese, drizzle with dressing and sprinkle with basil and green onions.

makes 8 servings

INGREDIENTS:
3.5 oz pkg Japanese (potato) Starch Noodles

2 Cucumbers

1 Head Lettuce

6 oz Honey baked ham

2 Tbsp Sesame seeds

1/2 tsp Wasabi (Japanese horseradish powder)

4 Tbsp Rice wine vinegar

2 Tbsp Soy sauce (low sodium)

2 Tbsp Sesame oil

1/4 tsp Black pepper


TIP: Substitute horseradish powder for the Wasabi.

INSTRUCTIONS:
Wash and dry cucumbers and lettuce. Peel and remove cucumber seeds. Julienne cucumber, lettuce and ham using the thin 3.5mm julienne
insert, food holder, and food guide. Boil noodles for 5 minutes, drain and rinse in cold water. In a large bowl, combine oil, vinegar, soy sauce and Wasabi, stir in noodles. Toss remaining ingredients together. Chill until served.

makes 8 servings

INGREDIENTS:
6 Potatoes (medium)

3 cups Milk

3 Tbsp Flour

3 Tbsp Unsalted butter

3/4 tsp Sea salt

1/4 tsp Black pepper

Shortening


TIP: Top with shredded cheese to make au gratin potatoes.

INSTRUCTIONS:
Preheat oven to 350 degrees. Grease 3 quart pan with shortening. Slice potatoes using the 1.5 mm slicing
insert, food holder, and food guide. Layer pan with 2 sliced potatoes, sprinkle with 1/4 tsp salt and top with 1 Tbsp flour. Repeat this process twice more. Pour milk over layers. Bake 1 hour 15 minutes covered. Uncover and bake 15-20 additional minutes to brown.

makes 9 servings (6 oz cups)

INGREDIENTS:
1 Orange

1 Lemon

1 Peach

1/2 cup Superfine Sugar

1/2 cup Lemon juice

1/2 cup Orange juice

16 oz Lemon-lime carbonated beverage (Sprite or 7-Up)

4/5 qt Cabernet Sauvignon wine (optional)

1 bunch Fresh mint leaves


TIP: Substitute equal parts of white and purple grape juice for wine.

INSTRUCTIONS:
Wash fruits. Cut and de-stone peach. Slice fruits using the 3mm slicing insert, food holder, and food guide. In a punch bowl combine orange and lemon juices with sugar. Add remaining ingredients. Add ice as desired. Garnish glasses with a mint leaf.

makes 6 servings

INGREDIENTS:
4 Eggs

1 tsp Grated lemon peel

1/2 cup Superfine sugar

1/2 cup Fresh lemon juice

1/2 cup Unsalted butter

1/4 cup Heavy whipping cream

4 Kiwis

1 Pint Strawberries

6 oz Raspberries

6 4-inch prepared crust

Whipped Cream


TIP: Brush top of fruit with warmed apricot jam for a nice glaze.

INSTRUCTIONS:
Preheat oven to 325 degrees. Peel and slice Kiwis with the .75mm slicing insert, food holder, and food guide. In a 2 quart sauce pan, over low heat, whisk together lemon peel and sugar. Add lemon juice, butter and cream. Continue to whisk and cook about 10 minutes until filling is thick. Spoon filling into prepared crust. Bake for 15 minutes, until filling is slightly brown. Cool completely. Decorate with kiwis, strawberries and raspberries. Chill and garnish with whipped cream just before serving.

makes 4 servings

INGREDIENTS:
2 Apples

1 Kiwi

1 cup Watermelon

1 Mango

1 Peach

1/2 cup Fresh lemon juice

3 Tbsp Malibu Rum (optional)

4 Slices Lemon

4 Strawberries

4 Cherries

4 Wooden skewers

Granulated sugar


TIP: Substitute coconut milk for Malibu Rum.

INSTRUCTIONS:
Clean and dry fruits. Halve and remove apple seeds and de-stone the peach. Peel the kiwi, mango, and halve the watermelon. Julienne fruits using 7mm julienne insert, food holder, and food guide. Marinate fruits in rum and lemon juice. Spear the lemon slices, strawberries and ground cherries onto skewers. Wet the rim of a glass with water and dip into granulated sugar. Fill glass with julienne fruit and garnish with spears.

6 Servings

INGREDIENTS:
1/2 pound cooked spaghetti
2 tablespoons olive oil or melted butter
2 large eggs, well beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1 cup ricotta cheese
1 cup spaghetti sauce
1/2 cup (2 ounces) shredded mozzarella cheese

INSTRUCTIONS:
1. Preheat the oven to 350 F. 2. In a large bowl, toss the spaghetti with the olive oil. In a small bowl, combine the eggs and 1/2 cup Parmesan cheese. Stir into the spaghetti then pour into a lightly greased 10-inch pie plate, and form into a "crust." 3. Spread the ricotta evenly over the crust, but not quite to the edge, and top with the spaghetti sauce. Bake, uncovered, for 25 minutes. 4. Top with the shredded mozzarella, and bake for 5 more minutes, or until the cheese melts. Remove from the oven and sprinkle with the remaining 2 tablespoons Parmesan cheese. Cool for 10 minutes before slicing into wedges.

There's nothing like the full flavor of freshly grated cheese for our soups, salads, pastas and other dishes. I love the Zyliss Professional Cheese Grater 'cause it's simple to use and makes grating cheese, chocolate, nuts, and other foods quick 'n' easy - just like all my food preparation!" MR. FOOD, OH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2009 by Ginsburg Enterprises Incorporated. All rights reserved. Materials may not be reproduced in whole or part.

Makes 6 servings

INGREDIENTS:
2 heads of romaine lettuce, washed
5 cloves of garlic, crushed
1 (2 oz) can anchovy fillets
3 egg yolks
1/4 teasp coarse ground pepper
1/2 teasp Worcestershire sauce
1/4 cup lemon juice
1 cup olive oil
Parmesan cheese, shredded
1 1/2 cup croutons
Coarse ground pepper

INSTRUCTIONS:
Discard outer romaine leaves, reserve and use the tender center and heart. Tear in bite size pieces. Chill in salad bowl. Place garlic in small bowl. Add anchovies, finely shred with a fork and mix with garlic. Whisk in egg yolks one at a time. Add pepper Worcestershire, lemon juice and olive oil; mix well. Gradually add oil in a thin steady stream while whisking constantly. Place the fine drum and funnel in the Zyliss Cheese Grater. Grate 2 Tablespoon Parmesan cheese in Salad Dressing mixture; whisk together. To serve, drizzle salad dressing over chill lettuce, gently toss. Arrange equal portion on chilled salad plates. Grate a tablespoon of additional Parmesan on each salad. Sprinkle with croutons pepper.

12 Servings

INGREDIENTS:
? Cup(? stick) butter, softened
? Cup applesauce
2 eggs
1 Cup sugar
1? Cups all-purpose flour
1 Tsp baking powder
? Tsp Salt
? Cup Milk
1 Tbsp grated lemon zest
1 Tsp poppy seeds

INSTRUCTIONS:
1. Preheat the oven to 350 F. Coat a 9" x 5" loaf pan with a nonstick cooking spray.

2. In a medium bowl, beat the butter, applesauce, eggs, and sugar until smooth..

3. In another medium bowl, combine the flour, baking powder, and salt. Add the applesauce mixture, beating until well combined. Stir in the milk, lemon zest, and poppy seeds. 4. Pour the batter into the loaf pan and bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean.

TASTY TOPPER: To make an easy glaze for this, stir together 3 tablespoons lemon juice and 1/4 cup confectioners' sugar until smooth and creamy. Pour over the loaf after removing it from the oven allow to cool in pan. "The difference between good food and great food can be ever so slight. Sometimes all it takes to put a dish over the top is a pretty garnish or some fresh citrus zest. A Zyliss Zester is more than a specialty cooking tool it's a quick-and-easy kitchen helper that can elevate the foods you serve to a whole new level!" MR. FOOD, OH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2003 by Ginsburg Enterprises Incorporated. All rights reserved. Materials may not be reproduced in whole or part.

INGREDIENTS:
Any shape, any size, any type Pizza sauce, spaghetti sauce, pesto or drained salsa. Ricotta, mozzarella or any cheese blend. Sliced or chopped mushrooms, bell peppers, onions, tomatoes or other favorites. Slices or chunks of meats including pepperoni, ham, ground beef, chicken, steak, sausage or any other leftovers Italian seasoning (or just oregano, if that's what you have on hand), fresh or dried basil, garlic, or other favorites

INSTRUCTIONS:
1. Preheat the oven to 400 F. 2. Place all ingredients in separate serving bowls then have guests grab pita shells and start building their own pizzas. 3. On a foil-lined baking sheet, bake the pita pizzas until the cheese is melted and the ingredients are heated through.

"e;Grilled Pita Pizzas are as fun to make as they are to eat! To make and cut pizza - any size, any type - you need the right tools. That's why I like the Zyliss Pizza Wheel. Its precision blade and handy design make it both easy to use and clean. It sure is a cut above the rest!"e; MR. FOOD, OH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2003 by Ginsburg Enterprises Incorporated. All rights reserved. Materials may not be reproduced in whole or part.

4 Servings

INGREDIENTS:
8 ounces Baby Dutch Yellow Potatoes washed and cut in half
1 tablespoon Olive Oil
4 ounces Yellow Onion peeled and sliced
1 teaspoon Roasted Garlic
? bunch Thyme (Fresh) left whole and tied
1 jar Fire Roasted Sweet Red Bell Peppers drained (15.5 ounces)
16 ounces Chicken Stock good quality
8 ounces Heavy Cream
5 ounces Milk
2 tablespoons Basil (Fresh) chopped
Salt and Pepper to taste

INSTRUCTIONS:
Bring a stockpot of water to a boil. Add the potatoes, reduce to a low heat and cook until tender. Reserve potatoes on stovetop until later step in the recipe. In a large soup pot add oil and butter and heat over medium heat. Saute the onions and thyme for 10 minutes then add the garlic. Lower heat to a medium low. Continue cooking for 5 minutes. Add the roasted peppers and chicken stock and bring to a boil. Reduce heat to a simmer. Remove the whole thyme sprigs. Add basil, milk and heavy cream. Simmer for 20 minutes. Puree the mixture with either a hand held emersion blender, in a food processor or a blender. Meanwhile, drain potatoes, reserving 2 cups of the liquid. Puree the potatoes and reserve liquid with a food mill. Add the pureed potatoes to the soup base. Stir ingredients thoroughly. Allow to simmer for 10 minutes. Adjust seasoning to taste.

5 Servings

INGREDIENTS:
5 Bell Pepper (Choose a variety of colors for presentation)
1 Stuffing Recipe
1 Tomato sliced horizontally into 5 pieces
? Lemon Juice freshly squeezed

STUFFING
1 ? cups Olive Oil
1 large Yellow Onion chopped
1 tablespoon Pine Nuts
1 cup Long Grain Rice washed and drained
1 tablespoon Thompson Seedless Raisins or Flame Seedless Raisins soaked
1 teaspoon Sugar
14 ounces Water
1 Lemon Juice freshly squeezed
2 teaspoons Dill chopped
2 teaspoons Mint (fresh) chopped
1 teaspoon Ground Cinnamon
Parsley (handful) chopped
Salt and Freshly Ground Black Pepper to taste

INSTRUCTIONS:
Wash the bell peppers, cut out the stalk and scoop out the seeds. Fill the bell peppers with the stuffing and cover each on with a slice of tomato. Place the peppers standing up in a saucepan. The pan should be just big enough to accommodate them yet snug enough to retain their shapes while cooking. Pour a little water into the pan, to a level 2

STUFFFING PREPARATION

Heat the oil in a large saucepan, stir in the onions and pine nuts and fry for a few minutes, until the pine cuts are light pink in color. Add the rice and stir together until the rice becomes transparent. Add the raisins, salt and pepper, sugar and water to cover. Cover and cook until the water is absorbed. Allow to cool slightly, then stir in the lemon juice, parsley, dill and mint.

8 servings

INGREDIENTS:
20 sprigs fresh thyme
8 bay leaves
5 pounds stewing beef (round or chuck), cut into 2-inch pieces
One 750 ml bottle hearty dry red wine, such as one from the Languedoc region
8 strips fresh orange peel (white pith removed)
2 generous tablespoons fennel seeds
3 tablespoons extra-virgin olive oil
One 12-ounce bacon piece, cut into 1 1/2-inch chunks
4 medium onions, peeled, coarsely chopped
8 garlic cloves, peeled
4 large carrots, peeled, cut diagonally into thin rounds

INSTRUCTIONS:
Using cheesecloth, wrap thyme and bay leaves into 2 bundles, dividing equally. Combine 1 herb bundle, beef, wine, orange peel and 1 tablespoon fennel seeds in a large nonreactive bowl. Cover and refrigerate overnight. Using slotted spoon, remove beef from marinade and pat dry. Reserve marinade. discard herb bundle and orange peel. Heat oil

4 servings

INGREDIENTS:
6 Cups Mixed Salad Greens
1 Cup Chopped Smoked Turkey
1 Cup Chopped Tomatoes
? Cup Chopped Green Onion
8 Slices Cooked Bacon, Chopped
4 Eggs Hard Cooked, Peeled, Chopped
4 oz Blue Cheese, Crumbled
2 Ripe Avocados, Peeled, Seeded, Chopped
? Cup Olive Oil
? Cup Fresh Lemon Juice
? Tsp Italian Herb Seasonings
2 Cloves Garlic, Crushed
? Tsp Sea Salt
? Tsp Pepper

INSTRUCTIONS:
Place equal portions of washed and dried salad greens in individual salad bowls. Arrange equal portions of salad toppings in individual rows over salad greens. Whisk together remaining ingredients. Salad can be served tossed with salad dressing or composed

8 to 10 servings

INGREDIENTS:
4 cans (14 ounces each) ready-to-use chicken broth
1 cup water
2 tablespoons light soy sauce
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) sliced bamboo shoots, drained
1/2 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
1/4 pound uncooked spaghetti, broken in half
1 cup fresh snow peas, trimmed
2 scallions, sliced

INSTRUCTIONS:
1. In a soup pot, combine the chicken broth, water, soy sauce, mushrooms, water chestnuts, bamboo shoots, and chicken: bring to a boil over medium-high heat. 2. Add the spaghetti and snow peas, and continue boiling for 8 minutes, or until the pasta is cooked, stirring occasionally. Top each serving with sliced scallions.

"When I'm busy in the kitchen preparing some of my favorite meals that call for a lot of canned goods, I don't have to worry about losing the can tops inside my food, or having sharp-edged lids lying around the kitchen. With the Zyliss Safe 'n' Secure Can Opener, I don't have to think twice about safety or cleanup!" MR. FOOD, OH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2009 by Ginsburg Enterprises Incorporated. All rights reserved. Materials may not be reproduced in whole or part.

4 servings

INGREDIENTS:
2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached

INSTRUCTIONS:
1. In a large skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.

2. Add the mushrooms and cook for 4 to 5 minutes, or until tender.

3. Spoon onto plates and top with the poached eggs.

"Calling all cooks! Chopping and dicing veggies, fruit or nuts with knives, cutting boards or a hefty food processor is a thing of the past! Now you can have the convenience of all three with the Zyliss Comfort Food Chopper. It's not only stylish and versatile it's become a lifesaver in MY kitchen!"
MR. FOOD, OH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2009 by Ginsburg Enterprises Incorporated. All rights reserved. Materials may not be reproduced in whole or part.

INGREDIENTS:
For the Crabs
6 Cups Mixed Salad Greens
2 each large Dungeness crabs, live
2 each small onion, peeled and diced coarsely
1 each small carrot, chopped coarsely
2 rib celery, chopped coarsely
3 each bay leaves
1 tbl. black peppercorns
1 tbl. cayenne pepper
? cup salt
1 cup white wine
5 quarts water

For the Avocado Dressing
1 each egg yolk
1 each small clove of garlic, minced finely
2 oz. virgin olive oil
? each avocado, peeled
? cup buttermilk
juice of ? lemon

For the Lemon Vinaigrette
juice of two large lemons
2 each medium shallots, peeled

INSTRUCTIONS:
Cook the crabs
1. In a suitable pot, combine all of the ingredients except the crabs and bring to a boil. Simmer for fifteen minutes then add the crabs. Boil them for eighteen minutes then remove to an ice water bath and chill. 2. Drain the crabs well then clean them by removing the skirt (the triangular piece of shell under the crab), the upper shell, gills and soft inner part. Break the legs and claws from the body then pick the meat from the body portion. Gently crack the legs and claws and refrigerate. Prepare the Avocado Dressing 1. Mince garlic until smooth then add the egg yolk and whisk in the oil to make a stiff aioli. Season with salt and white pepper and add lemon juice to taste. 2. In a blender or food processor, puree the avocado with the buttermilk until smooth. Add the aioli and mix well. Season to taste with salt and white pepper. Prepare the Lemon Vinaigrette 1. In a small, non-reactive saucepan, simmer the lemon juice and reduce it by half. Transfer to a smal

4 servings

INGREDIENTS:
8 Cups Shredded Red Cabbage
3 Cups Chopped Smoked Turkey Breast
1 Cup Chopped Red Onions
? Cup Minced Green Onions
? Cup Olive Oil
1/3 Cup Balsamic Vinegar
1 Tbsp Fresh marjoram
1 Tsp Sugar
? Tsp Sea Salt
? Tsp Coarse Ground Pepper
? Cup Pepitas (green pumpkin seeds)

INSTRUCTIONS:
Toss cabbage, turkey, and onions in large salad bowl. Set aside pumpkin seeds and olives. Whisk together the remaining ingredients in a small saucepan. Heat the vinaigrette 3 to 5 minutes until warm (avoid boiling). Pour over cabbage mix and toss lightly. To serve, sprinkle with pumpkin seeds.

4 - 6 servings

INGREDIENTS:
2 Cups Fresh Whole Kernel Corn, Cooked

3 Cups Coarsely Chopped Mango

1 Lb Jicama, Peeled, Chopped

? Cup Chopped Red Onion

? Cup Fresh cilantro, Chopped

1/3 Cup Lime Juice

? Tsp Seasoned Salt and Cayenne

4 Large Butter Lettuce Leaves

INSTRUCTIONS:
Combine corn, mange, jicama, onion, cilantro, lime juice and seasoned salt with cayenne in a medium salad bowl. Toss lightly to mix. Cover and refrigerate to chill. Serve chilled on lettuce leaf. (Can be prepared up to 3 hours ahead).

4 Servings

INGREDIENTS:
3 Cups Cooked Red or Yellow Lentils
1 Cup Chopped Onion
? Cup Chopped Red and Green Bell Peppers
? Cup Minced Cilantro
10 Chopped Kalamata Olives
2 Tbsp Fresh Lemon Juice
2 Tbsp Olive Oil
3 Cloves Garlic, Crushed
1 Tsp Salt
? Tsp Ground Cumin
3/4 Tsp Oregano
? Tsp Paprika
Avocado Halves or Arugula Greens (optional)

INSTRUCTIONS:
Combine lentils, onion, peppers, cilantro and olives in a medium salad bowl. Toss to mix. Whisk lemon juice in remaining ingredients, except avocado. Pour over lentils. Mix well. Cover with plastic wrap. Chill 20 to 30 minutes. Serve in avocado halves or over a bed of chilled arugula greens.

4 Servings

INGREDIENTS:
1 ? Cup Cracked Couscous (fast cooking)
1 ? Cup Boiling Chicken Broth or Water
1 Cup Seeded, Diced Cucumbers
1 Cup Diced Roma Tomatoes
1 Cup Minced Parsley
? Cup Finely Chopped Red Onions
15 Fresh Mint Leaves, Minced
? Cup Fresh Squeezed lemon Juice
? Cup Olive Oil
2 Cloves Garlic, Crushed
? Tsp Coarse Ground Pepper
? Tsp Salt
Romaine Spears

INSTRUCTIONS:
Combine couscous and boiling broth in medium salad bowl. Cover and allow to stand 10 to 15 minutes or until broth is absorbed. In separate bowl combine cucumber, tomatoes, parsley, onion and mint leaves. Add lemon juice, oil garlic pepper and salt. Cover lightly with plastic wrap and chill in refrigerator about 30 minutes. To serve; combine chilled salad mixture with couscous; mix well. Serve with romaine spears (Use romaine leaves to eat couscous the Moroccan Way).

4 - 6 servings

INGREDIENTS:
4 Chicken Breasts, Cooked and Coarsely Chopped
1 Cup Chopped Red Onions
? Cup Chopped Green Onions
? Cup EACH: Chopped Red, Green and Yellow Bell Peppers
? Cup Minced Cilantro
? Cup Olive Oil
1/3 Cup Rice Vinegar
2 Tbsp Hot Chili Oil
3 Tbsp Soy Sauce
2 Cloves Garlic, Crushed
1 Tsp Grated Ginger
? Tsp Dried Chili Flakes
Romaine or Butter Lettuce
Tossed Sesame Seeds (optional)

INSTRUCTIONS:
Toss chicken, onions, peppers and cilantro together in salad bowl. Whisk together remaining ingredients, except lettuce and sesame seeds. Pour over chicken mixture. Toss lightly to mix. This salad can be eaten like a sandwich, using the lettuce leaves as wrappers. Sprinkle salad with toasted sesame seeds if desired.

36 servings

INGREDIENTS:
1 7-rib beef rib roast (16 to 18 pounds), trimmed of fat
1/2 cup chopped garlic
1/4 cup olive oil
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
1 tablespoon freshly ground black pepper
1 tablespoon seasoned salt
Cheesecloth for wrapping roast
Hickory wood chunks, soaked in water for 1 to 2 hours

INSTRUCTIONS:
Rub garlic all over roast, pressing it into the meat. In a small bowl, combine oil, basil, oregano, parsley, rosemary, and pepper to form a paste spread paste all over roast. Sprinkle roast with seasoned salt. Wrap the entire prime rib with one layer of cheesecloth to keep the herbs close to the meat Place soaked wood chunks directly onto the coals, if using a charcoal grill, or in a smoker box, if using a gas grill. (If you do not have a smoker box, wrap chunks loosely in a heavy-duty foil packet. Poke holes in the foil so the smoke can escape and place packet directly on the Flavorizer Bars of your Gas Barbecue.) When chunks start smoking, place roast in center of cooking grate. Grill roast for 3-1/2 to 4 hours or until internal temperature reaches 135 degrees F. Remove from grill and let prime rib rest 10 to 15 minutes meat will continue to cook while resting, increasing an additional 10 degrees to reach medium rare (145 degrees F). Carefully remove cheesecloth before carving.