Ingredients:

3 lbs. Yukon Gold potatoes
¼ cup olive oil
3 garlic cloves
2 tbsp. fresh rosemary

3/4 cup mayonnaise

2 T Dijon Mustard

1/2 cup scallions, chopped

1  cup celery, chopped

kosher or course salt

pepper 

 Instructions: Preheat oven to 425 degrees F.   Scrub potatoes thoroughly but do not peel.   Chop potatoes in wedges.  Chop rosemary.  Toss potatoes, olive oil, rosemary, salt and pepper in a large bowl then spread onto a large baking sheet with sides.  

On same baking sheets roast garlic cloves. Roast in oven for 20-30 minutes until potatoes are fork tender and garlic is a golden brown. Remove from oven and allow to cool.  

Mince roasted garlic.  

In a large mixing bowl whisk together  Dijon mustard, mayonnaise, scallions, celery, and garlic. Fold in potatoes.  Salt and pepper to taste.  

Serves 8 

2 cups fresh Arugula, washed & dried
6 cups fresh mixed greens, washed & dried
3 free stone peaches, grilled & sliced
1/2 cup Parmesan cheese flakes
1/4 cup slivered almonds, toasted
2 Tbsp. candied ginger, minced
 

Toss all ingredients together in large bowl with

Balsamic Vinaigrette

1/4 cup Balsamic vinegar
2 Tablespoons Dijon Mustard

½ cup extra-virgin olive oil
Salt and Pepper to taste

In a food processor blend together vinegar, mustard, salt and pepper.
Slowly add oil to create an emulsion.  Toss with salad.  

Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.  

Ingredients:2 large eggs
2 cups granulated sugar
2 cups AP flour
1 20 oz. can crushed pineapple with liquid
2 teaspoons baking soda
½ teaspoon ground ginger
1 Tablespoon pure vanilla extract
1/8 teaspoon sea salt
½ cup finely chopped walnuts

Instructions:1. Preheat oven 350 degrees F.
2. Prepare a 9×13 baking pan by greasing it with butter and flour.
3. Cream together sugar and eggs. Add vanilla and pineapple with juice.
4. In a bowl mix together flour and baking soda, salt, and ginger.
5. Add flour mixture to egg mixture until incorporated. Do not overmix.
6. Fold in walnuts.
7. Pour batter into prepared pan.
8. Bake until golden brown and spongy firmness in center, approximately 30-35 minutes.

4 Tablespoons golden raisins