This is one savory sandwich!  If you can’t find feta with basil and tomato, you can always add a bit of fresh.  No matter how you make this sandwich, you won’t be dissatisfied.  This pita wrap is filling enough to be served for dinner.

1/2 C of mayonnaise
2 t curry powder
1 lb. ground turkey breast
2 oz feta cheese with basil and tomato, crumbled
1/2 t salt
4 pita flat bread
8 red onion slices
8 spinach leaves

Set the broiler to preheat.
Place the mayonnaise into a small mixing bowl.
Add the curry powder and mix until blended together well.
Place the ground turkey into a large mixing bowl.
Add 2 T of the mayonnaise mixture.
Sprinkle in the feta cheese.
Add the salt and mix until all the ingredients are well combined.
Make into 4 patties.
Place the patties on the rack of a broiler pan.
Broil 4 inches from the heat for 12 minutes being sure to turn the burger half way through the cooking time.
Spread the remaining mayonnaise mixture onto the pita bread slices.
Place a patty onto one side of the pita bread.
Add 2 slices of onion and 2 spinach leaves on top of the burger.
Fold the pita over the top of the burger.

Makes 4 servings

All the toppings without the crust… that’s what you’ve got when you throw all these fresh ingredients together and toss up a salad instead of a pizza.  Pepperoni really gives this salad extra pizzazz!

1 (8 oz.) pkg. lettuce greens
4 C cherry tomatoes
1/2 sweet red onion, sliced
1/2 sweet red pepper, sliced
1 (6 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. mozzarella cheese, shredded
1/2 C extra virgin olive oil
1/3 C white balsamic vinegar
1 t parsley
1/8 t dried basil
1 t garlic, minced
3/4 t salt
1/2 t pepper
1 (5.5 oz.) box Italian seasoned croutons

Place the lettuce into a large salad bowl.
Add the tomatoes, onions and red pepper and toss to combine.
Add in the pepperoni slices and toss again.
Sprinkle the mozzarella cheese over the top.
Cover the salad and chill at least 4 hours.
In a jar with a tight fitting lid place the olive oil and vinegar.
Add in the parsley, basil, garlic, salt and pepper.
Tighten the lid and shake until all the ingredients are combined together well.
Pour the dressing over the salad and toss to coat the salad well.
Sprinkle the top with the croutons just before serving.

Makes 6 servings

Have your coffee and eat it too?  True coffee lovers enjoy their coffee any way they can get it, and this is probably one of the best ways I can think of!  Whipped cream, marshmallows and coffee all rolled into one fabulously frothy treat… what’s not to love?

1 C of water
2 T of a good instant coffee
6 C of miniature marshmallows
1 C of heavy whipping cream

Pour the water into a large saucepan and position the pan over medium heat.
Bring the water to a brisk boil.
Reduce the heat to low and add the coffee granules stirring until dissolved.
Stir in the marshmallows and continue cooking 5 minutes or until the marshmallows have completely melted, stirring frequently.
Pour the mixture into a large bowl, cover and refrigerate 30 minutes or until the mixture begins to thicken.
Place the whipping cream into a small bowl.
With an electric mixer on low speed beat the cream until soft peaks begin to form.
Fold the cream mixture into the marshmallow mixture.
Spoon the mixture into individual dessert cups just before serving.

Makes 8 servings

Asparagus is back!  The first sign of spring around my house is when I bring home my first batch of asparagus from the farmers market.  I usually have a dozen or more recipes handy so when the asparagus is ready, so am I!

4 oz. fettuccine noodles, uncooked
1 T of butter
1/2 lb. fresh asparagus, trimmed and cut into pieces
1/4 C onion, chopped
1 garlic clove, minced
2 oz. cream cheese, cubed
1/4 C milk
1/4 C Parmesan cheese, shredded
1 1/2 t lemon juice
1 t lemon peel, grated
1/8 t pepper

Cook the fettuccine noodles according to the directions on the package then drain them well.
Place the butter in a skillet and place the skillet over medium heat.
When the butter has completely melted stir in the asparagus, onion and garlic.
Cook 5 minutes, stirring often, until the vegetables are tender.
Add the cream cheese cubes and milk to the skillet stirring to combine.
Add in the Parmesan cheese, lemon juice and lemon peel.
Sprinkle the pepper into the mixture and blend the ingredients together well.
Cook, stirring continuously, for 5 minutes being sure the cheese has completely melted.
Pour the sauce over the noodles and toss to coat well.

Makes 2 servings

In the mood to bake up some cookies?  Maybe it’s a rainy day and the kids are sitting around the table with their little faces all droopy.  This is a nice, sweet cookie that the kids will be able to help you with.  Give them the spoons and they can drop the dough for you.  Their other job is to wait patiently until the cookies cool before they dig in!

1 C of shortening
1 C of sugar
1 C brown sugar, packed
2 eggs
1 t vanilla extract
2 C of flour
2 C of old fashioned oats
1 t baking powder
1 t baking soda
1/2 t salt
2 C of sweet coconut, flaked
1 C of walnuts

Set the oven temperature at 350 degrees.
Place the shortening into a large mixing bowl.
Add both types of sugar.
Using an electric mixer on low speed, blend the mixture until creamed.
Add the eggs, one at a time, beating after each egg until well combined.
Beat in the vanilla extract.
In a separate bowl combine the flour and oats tossing together well.
Add in the baking powder, baking soda and salt and blend the ingredients together well.
Gradually add the flour mixture to the creamed mixture blending until completely moistened.
Fold in the coconut and the walnuts being sure they are combined well.
Spray a cookie sheet with a non stick cooking spray well.
Drop the dough by rounded spoonfuls onto the prepared cookie sheet about 3 inches apart.
Bake 12 minutes or until the cookies turn a golden brown.
Allow the cookies to cool on the cookie sheet for 2 minutes before removing to a wire rack to completely cool.

Makes 5 dozen cookies

When you want a meal that is filling and nutritious, you can’t beat what I like to call a “comfort casserole.”  That’s a meal that satisfies your hunger completely… the kind of meal that makes you lay back and say “ahhhhh.”  This is just that sort of meal.

1 (10 oz.) jar Alfredo pasta sauce
1/2 C milk
2 1/2 C wild rice, cooked
2 C chicken, cooked and cubed
1 C of frozen peas
1/3 C bottled roasted red sweet peppers, chopped
1/4 C slivered almonds, toasted
1/2 t dried basil
1 C soft bread crumb
1 T of butter, melted

Set the oven temperature to 350 degrees and allow the oven to heat while preparing the casserole.
Place the pasta sauce into a large mixing bowl.
Pour the milk into the bowl and stir until well blended.
Fold in the rice, chicken, peas and sweet peppers.
Add the almond slivers and basil and stir again until well combined.
Transfer the mixture into an ungreased 1 1/2 qt. casserole dish.
Cover and bake 30 minutes.
Place the bread crumbs into a mixing bowl.
Pour the melted butter over the crumbs and toss to coat well.
Sprinkle the bread crumb mixture over the top of the casserole being sure to reach the edges of the casserole.
Return the casserole to the oven, uncovered, and bake an additional 20 minutes or until the crumbs are a golden brown.

Makes 4 servings

Have you seen those beautiful Portobello mushrooms in the grocery store and walked by because you didn’t quite know what to do with them?  Well, now you know!  Try these the next time you want a fancy lunch or treat to share with someone special.

2 (5 oz) Portobello mushrooms
2 T of olive oil
1 garlic clove, minced
1 (6 oz.) can crabmeat, drained and flaked
5 t mayonnaise
1 sweet red pepper, halved and roasted
2 provolone cheese slices

Remove the stems from the mushrooms and discard.
Heat the broiler while preparing the stuffed mushrooms.
Spray a baking sheet with a non stick cooking spray.
Pour the oil into a small mixing bowl.
Whisk the garlic into the oil.
Brush the mushroom caps well with the oil mixture.
Place the prepared mushrooms on to the baking sheet.
Broil 6 inches from the heat for 5 minutes or until tender.
Remove the mushrooms from the broiler.
Place the crabmeat into a bowl.
Fold the mayonnaise into the crabmeat until well combined.
Place a red pepper half into each mushroom half.
Divide the crab mixture between the two mushrooms.
Lay a slice of cheese on top of each mushroom half.
Return to the broiler for 1 minutes or until the cheese has begun to melt.

Makes 2 servings

This is a simple but delicious dinner that will please the whole family.  Kids love the sweet treat of the added pineapple, and won’t even notice that they’re eating a nutritious meal.  They’ll just think it’s a yummy meal!

1 T olive oil
1 (20 oz.) can pineapple chunks in their own juice
12 oz. ham, cooked and coarsely chopped
1 C sweet red pepper, chopped
1 jalapeno pepper, chopped
1/2 (15 oz.) can black beans, rinsed and drained
1 (14.8 oz) pkg. long grain rice, cooked

Pour the oil in a skillet and place over medium heat.
Add the pineapple chunks, reserving the juice, and cook 3 minutes or until beginning to brown on all sides, stirring often.
Remove the pineapple and place in a covered bowl to keep warm.
Add the ham and both types of peppers to the skillet.
Cook 3 minutes stirring frequently.
Stir in the beans and rice.
Continue cooking 3 minutes, stirring occasionally, until completely heated through.
Remove the mixture to a serving bowl.
Stir in the browned pineapple and the reserved juice.

Makes 4 servings

Lots of great flavor make this Asian inspired dish stand out.  Combining the sweet chili with cool cucumbers makes a real impact in this salad.  The soy sauce really adds a nice tartness to the flank steak, too.  It’s just all around yummy!

1 lb. beef flank steak
1 Tblsp. soy sauce
8 oz. rice noodles
1 cucumber
1/2 cup Asian sweet chili sauce
1/2 cup of water
1 cup fresh julienned carrot
fresh cilantro

Allow the broiler to preheat.
Brush the steak on both sides with the soy sauce.
Place the steak on the broiler pan rack.
Broil 5 inches from the heat for 18 minutes or until a meat thermometer reaches 160 degrees for medium done, turning once during cooking time.
Remove the steak to a platter, let it rest for a few minutes, then slice in thin strips across the grain.
Cook the rice noodles according to package directions.
Drain the noodles well and rinse under cool water.
Slice the cucumbers crosswise into three sections.
With a vegetable peeler cut ribbons lengthwise from each piece.
Place the chili sauce into a mixing bowl. 
Whisk the water into the chili sauce until well combined.
Divide the steak, noodles, cucumber ribbons and carrots into four serving bowls.
Pour 1/4 of the sauce over each salad.
Sprinkle the cilantro over the top of each salad just before serving.

Makes 4 servings

When bell peppers are in season and piled high on the farmers market tables, I’m always looking for new excuses to buy them.  The colors are so beautiful and make any dish you make with them just shine.  This little appetizer is no exception.

1/2 of a large green pepper
1/2 of a large sweet red pepper
1/2 of a large yellow pepper
1/2 of a large orange pepper
1 C of Monterey Jack cheese, shredded
2 T ripe olive, chopped
1/2 t red pepper flakes

Allow the broiler to preheat while preparing the appetizers.
Cut each pepper half into 9 strips making 36 strips in all.
Place the peppers skin side down on an ungreased rimmed baking sheet.
Sprinkle the cheese over the all the peppers.
Place the olives over the cheese on each pepper strip.
Sprinkle on the red pepper flakes.
Broil 6 inches from the heat for 5 minutes or until the peppers are crisp tender and the cheese has melted.

Makes 36 appetizers