• 15 3/4 ounces canned garbanzo beans

• 2/3 cup fresh lemon juice

• 3/4 cup sesame or tahini paste

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons olive oil

• fresh parsley, finely chopped

• 1 teaspoon paprika

• pita bread, sliced

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In a food processor or blender combine beans, lemon juice, sesame or tahini paste, garlic, salt and pepper. Process until smooth. Add olive oil. Process until smooth. Transfer to serving bowl. Sprinkle loosely with parsley and paprika. Place bowl in center of large plate and surround with pieces of pita bread for dipping. May also be served with sliced fresh vegetables.

• 4 mahi mahi fillets (6 oz. each)*

• ¼ cup olive oil

• 1 teaspoon fresh ginger, minced

• 1 teaspoon garlic, minced

• Salt and pepper to taste

• ½ cup cracker crumbs

• ½ cup butter at room temperature

• ¼ cup macadamia nuts, chopped (optional)

• 1 tablespoon fresh herbs, minced (combination of basil, dill and thyme)

• 1 teaspoon paprika

• Papaya-Mango Salsa

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* Any firm white-fleshed fish may be substituted.

Marinate mahi mahi in mixture of olive oil, ginger, garlic, salt and pepper.

Preheat oven to 375°F. Combine cracker crumbs, butter, macadamia nuts, herbs and paprika; blend well. Divide cracker-crumb mixture into 4 portions and pat 1 portion on top of each fillet. Bake 8-10 minutes.

A show-off entrée that may be prepared in advance.

Chicken Strudel

• 2 whole boneless chicken breasts, cooked, finely chopped

• ½ cup finely chopped scallions

• ¼ cup chopped parsley

• ¼ teaspoon tarragon

• 4 eggs, beaten

• salt and pepper to taste

• 8 leaves filo pastry

• melted butter

• bread crumbs

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Combine chicken, scallions, parsley, tarragon, eggs, salt and pepper. Mix well. On large, damp towel place 1 filo leaf. Brush with butter and sprinkle lightly with bread crumbs. Top with another filo leaf. Repeat procedure until a stack of 4 leaves is prepared.

Spread half the chicken mixture down center of filo in a strip, leaving one inch at each end. Fold in edges. Using the towel, roll up leaves. Place on greased baking sheet, seam side down. Brush with melted butter. Repeat procedure with remaining ingredients to make a second strudel. Bake in a preheated 375° oven until golden brown, about 20 minutes. Serve warm or at room temperature sliced into serving pieces.

A vegetarian option:

Spinach-Feta Strudel

• 20 ounces frozen chopped spinach, thawed, squeezed dry

• 1 cup scallions

• ½ pound feta cheese, crumbled

• 4 eggs, beaten

• 1 tablespoon dried dill weed

• ¼ cup chopped parsley

• salt and pepper to taste

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Combine all ingredients. Mix well. Follow instructions for chicken filling.

A wonderful entree to serve holiday guests. Use a bit of pasta water and butter to make the sauce a bit thicker and richer – it will be so lemony good. Fairly simple to make and tastes really, really delicious.

Gemelli with Lump Crab, Mushrooms and Asparagus in a Lemon Butter Sauce

• 1/2 lb of gemelli pasta, cooked per instructions (retain 1/4 cup of pasta water)

• 1-2 tsp of olive oil

• 8 oz button mushrooms, sliced

• 1 cup of lump crab meat

• 7 spears of asparagus, ends removed, cut into thirds

• 2 tbsp shallots, chopped

• 3-4 cloves of garlic, minced

• Zest and juice of 2 lemons

• 2 tbsp fresh parsley, chopped

• 2 tbsp butter

• Sea salt and freshly cracked pepper, to taste

• 1/4 cup Parmesan cheese, grated

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Cook the gemelli per instructions, making sure to season the water with sea salt.

Add the asparagus to a pot of boiling water and cook for 2-3 minutes. Drain and rinse with cold water to stop the cooking and to retain the bright green color. Set aside.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the mushrooms and let them cook (without stirring) for 3-4 minutes; stir and add the shallots to the skillet. Cook the shallots and mushrooms for 2 minutes before adding the minced garlic and asparagus. Add the lemon juice, zest and butter to the pan. Add the drained pasta to the pan along with the crab, asparagus, Parmesan cheese, reserved pasta water and parsley. Mix the ingredients until evenly coated and season with sea salt and freshly cracked pepper, to taste. Taste the pasta and add more lemon juice, Parmesan cheese, sea salt, cracked pepper or butter if desired. Enjoy.

Really easy to make and tastes fantastic!

Crust:

• 2 cups of flour
• 1 tsp salt
• 2/3 cup of shortening
• 5-7 tbsp ice cold water

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Place one cup of flour in the bowl. Next add the teaspoon of salt followed by the second cup of flour then add 5-7 tablespoons of ice water. Cut in the shortening with a pastry blender until mixture resembles coarse meal. Gently press mixture into a circle and cover with plastic wrap and refrigerate until ready to use.

Filling:

• Meat from one small roasted chicken, shredded
• 1 tbsp butter
• 8 oz of button mushrooms, sliced
• 1/2 sweet yellow onion, diced
• 1 clove of garlic, minced
• 4-5 red potatoes, diced
• 2 carrots, sliced
• 1/2 cup of frozen peas, thawed
• 4 cups of Chicken Broth
• 4-5 tbsp corn starch
• Sea salt and freshly cracked pepper, to taste
• Thyme, to taste

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Add the potatoes and carrots to 3 cups of broth and boil for 10 minutes. Heat butter in a large skillet over medium heat, add onions and sauté for 3 minutes then add sliced mushrooms. Cook for an additional 4-5 minutes or until softened then add minced garlic, stirring constantly for 60 seconds. Remove from heat and set aside. Add the chicken to the skillet along with the carrots, potatoes, broth and peas; bring to a boil. Mix the cornstarch with the remaining cup of broth and mix thoroughly. Once the filling is boiling, add the cornstarch mixture along with sea salt, pepper and thyme. Stir well. Taste and re-season if needed. Remove from heat. Pour filling into a large baking dish that has been coated with cooking spray.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and roll out. Place dough on top of the filling, pressing to the edge of the dish. Cut 4-5 slits in top of crust to allow steam to escape.

Cover the edges of the crust with tin foil to prevent burning. Bake for 45 minutes or until crust is golden brown. Let stand for 10 minutes before serving. Enjoy.