1. 2 tablespoons chopped fresh rosemary

2. 1/4 cup olive oil

3. 2 cloves garlic

4. Salt and pepper

5. 1 (3 1/2) pound chicken, cut into serving pieces

6. 1/3 cup fresh lemon juice

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.

2. Combine chicken and rosemary oil in a shallow dish or reseal able plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Yield: 4 servings

4-6 Tilapia fillets (about 6 ounces each)

Marinade:

¾ cup olive oil

½ lemon juiced

1 tsp. oregano

½ cup red wine/balsamic vinegar

½ tsp. black pepper

½ cup finely chopped parsley

2 cloves garlic minced

2 dashes of Tabasco

1. Combine all ingredients, except tilapia fillets, in a large jar and shake well.

2. Marinate the Tilapia fillets in the marinade for 30 minutes.

3. Remove the Tilapia fillets from marinade

4. Cook 2-3 minutes per side.

Mahi-Mahi fillets ( about 6 ounces each)

1Tbsp. of olive oil for brushing

1. Preheat grill to high heat

2. Brush the Mahi-Mahi fillets with olive oil and let sit for 10 minutes.

3. Meanwhile make the salsa (see below)

4. Grill the Mahi-Mahi fillets for 3-4 minutes on each side.

5. To server pour 3 Tbsp of salsa on top of the grilled Mahi-Mahi fillets

6. Decorate the serving plate with Cilantro leaves.

2 cups perfectly ripe avocado, peeled and diced into ¼ inch cubes

½ cup red onion finely chopped

1 cup of tomatoes, peeled and seeded

2Tbsp extra-virgin olive oil

1Tbsp of lemon juice

½ cup cilantro leaves, finely chopped

Salt and freshly ground pepper to taste

In a stainless steel bowl, blend all ingredients carefully so that the avocados are not crushed.

Ingredients

• 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces

• 2 tablespoons chili powder

• 1/2 teaspoon garlic powder

• 1 pound tilapia, Pacific sole or other firm white fish fillets

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons lemon juice

Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes

total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

Ingredients:

1/4 cup reduced-sodium soy sauce

2 tablespoons sugar

1 large clove garlic, peeled and finely grated or minced

1 tablespoon finely grated fresh ginger

1 fresh red Thai chile (see Note) or cayenne chile pepper, stemmed, seeded and minced

1 tablespoon toasted sesame oil

1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1-inch-thick medallions

Whisk soy sauce and sugar in a medium bowl until the sugar is completely dissolved. Stir in garlic, ginger, Chile and oil.

Place pork in a reseal able plastic bag. Add the marinade and seal the bag, squeezing air out. Turn the bag to coat the medallions. Refrigerate for 2 hours, turning the bag once to redistribute the marinade.

Preheat the grill to medium. Remove the pork from the marinade. (Discard marinade.) Grill the medallions until just cooked through, 3 to 5 minutes per side.

Lemon and Herb Rubbed Pork Chops

Ingredients

1-1/2 teaspoons finely shredded lemon peel

1 teaspoon dried rosemary, crushed

2. 1/2 teaspoon salt

3. 1/2 teaspoon dried sage crushed

4. 1/2 teaspoon black pepper

5.  8 cloves garlic cloves minced

For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers.

For a charcoal grill arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.

1 14oz. can baby lima beans

1 14oz. can white beans

1 14oz. can pinto beans

2 28oz. cans pork and beans

3 cups onions, chopped

½ cup of brown sugar

½ cup of hickory barbecue sauce

¼ cup of ketchup

2 Tbsp dry mustard

1Tbsp black pepper

8 strips of bacon

Preheat oven to 350 degrees

In a large bowl, combine ingredients, stirring well (save bacon for top)

Spray an oven proof baking dishe with Pam or brush with butter.

Pour mixture into the baking dish. Place the strips of bacon over the top.

Bake for 60 minutes or until top browns.

Yield: about 15 servings.

Pastry for a double crust 9inch pie

4 C. rhubarb, cut in 1 inch pieces

1 ½ c. sugar

3 Tbsp. flour

¼ tsp. salt

2 Tbsp butter

1 egg beaten

½ c shredded cheddar cheese

In 425 degree oven, line 9 inch pie pan with ½ of the pastry, leave a ¾ for sealing. Arragne cut up rhubard on pastry.

Combine sugar, flour and salt. Add melted butter and beaten egg. Mix well. Spread over rhubarb, patting down with a spoon. Cut a design in top of pastry and place over filling. Trim edge to fit bottom crust then crimp them together to seal.

1 (9 inch) pie crust, baked

• 3/4 cup water

Directions:

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped