- Ginger scones - there is nothing low-fat or low-cal about these scones. That's why they are so damn good. I have made these three times now and everyone always wants the recipe. Found the recipe in Dash Magazine.
- Almost-Famous Rosemary Bread - Thank you Food Network for copying this bread recipe from the Macaroni Grill restaurant. Very easy to make and delicious. We did have a snafu, though. We had to let the bread rise three times rather than twice. No harm, no foul. Still amazing. Every more wonderful with roasted garlic.
- Kabobs - my husband whipped up some kabobs of his own design. Peppers, red onions, chicken, beef, tomatoes, and souvlaki marinade courtesy of Spices and Mixes by Millie.
- Portobello Mushrooms au Poivre - recipe either from Food Network magazine or Rachael Ray. I cut recipes and don't make a note of the magazine. I will try to be better, but don't count on it. This sauce was delicious enough to serve with heavy duty meat.
- Salad using fresh greens from my guy at the Alden Farmer's Market. I will have to get his name next weekend so that I may credit him here. He grows the best salad greens. I topped them with bean sprouts, walnuts, dried cranberries, crumbled blue cheese and balsamic vinaigrette dressing. Yum.
- A dip that we devoured is credited to Rick Bayless. Artichoke hearts, goat cheese (I also added ricotta), sun-dried tomatoes, green olives, parsley, and pickled jalapeno peppers. Delicious served on crackers. Would also make a wonderful sandwich spread or spread it on baguettes and broil.