Lemon Spaghetti with Shrimp and Scallops - Adapted from Giada De Laurentis

The original recipe was for shrimp but we though it would be delicious with scallops as well.  The recipe makes enough sauce for 1 lb of spaghetti.  Start by sauteing some capers in olive oil until crisp; set them aside. Mix together 1T grated lemon zest, 1/2C fresh lemon juice, 1C grated Parmesan cheese, and 2/3C good olive oil.  Cook the spaghetti in boiling water. Saute the shrimp and/or scallops which has been seasoned with salt and pepper
in 2T of olive oil until just opaque, about 2 min on a side.  When the seafood is done add the drained pasta and the lemon sauce to the pan  and toss until coated.  Garnish with some chopped fresh basil and the capers.  We served ours with some fresh tomatoes.  Light lemony and delicious!

Pork Tenderloin - Adapted from Many Kitchens

This is prehaps the best pork tenderloin we have ever had. Start by cutting a bagguette to the length of the tenderloin and then slicing it lengthwise.  Pull out most of the bread to make it hollow and set it aside.  Pat the pork dry and season with salt and 1T of "Herbs de Provence", a mixture you can buy or make yourself.  Google will give the mix.  Then wrap the pork in slices of Prosciutto and place the bundle inside the bagguette.  Wrap the bagguette in more sliced Prosciutto and season with another table spoon of the herbs.  Tie the bundle together for baking with some twine.  Bake in a 375 degree oven for about 45 min. or until the internal temp of the pork is 140 degrees.  We served ours with lima beans and tomatoes from the garden.  It is delicious.  The Prosciutto is crisp and the bread is crusty and has absorbed all the juices from the pork.  Enjoy with a nice chilled Rose wine.

Peach BBQ Chicken with Wax Bean and Tomato Salad

In a sauce pan, mix 2C fresh diced peaches, 1C of your favorite BBQ sauce, or ketchup, 1t lemon juice and 1t Chipotle in Adobo sauce.  Simmer the mixture until the peaches are tender.  Transfer to a food processor and puree until smooth.  We use bone in skin on chicken thighs for the dish.  Lift the skin carefully and spread some of the sauce under the skin.  Grill skin side down for a few minutes to develop a brown chrisp skin.  Coat the under side of the chicken, turn over on the grill and cook until the chicken is done.  We use an indirect fire on the Weber and cook the chicken for about 30 min.  Your grill may differ.  Top the chicken with the remaining sauce.
While the chicken cooks, blanch the was beans for 2 min. in boiling water, cool and mix with dice fresh tomatoes.  Dress them with a mix of 1/4C olive oil and 2T lemon juice which has been whisked together.  Garnish with 2T chopped fresh basil leaves.  The potato dish is made by mixing together 1lb of grated potatoes (or frozen hash browns) with a can for cream of mushroom soup and 4oz. of cream cheese.  Bake the dish at 400 degrees for about 30 min.  This is a nice summer BBQ dish.  The peaches give the sauce a different flavor than just plan BBQ sauce.

California Steak Salad - Adapted from Food and Wine

Here is an easy salad using left-over steak and fresh summer veggies.  Slice your 12 oz. steak thinly and set aside. The recipe calls for green beans but we are having a bumper crop of wax beans, so we used them; about 4 oz.., 4 oz. sugar snap peas, 1/2C crumbled blue cheese and some fresh tomatoes.  Arrange the above on a bed of lettuce on a platter and dress with a mix of 1/4C lemon juice, 1/4C wine vinegar, 2T Dijon mustard, 3/4C olive oil, salt and pepper to taste, which has been whisked together.  Garnish with some chopped tarragon. This will serve 2 nicely.

Ahi Tuna with Radish and Pea Salad - From Saveur

Start by grilling or broiling a 1/2lb tuna steak until it is med. rare.  Slice the tuna into strips.  Make the dressing by mixing 1T soy sauce, 1 1/2t red wine vinegar, 1t honey, 1/2t Dijon mustard, 1/2t Sesame oil, 1 clove of minced garlic, 1 2 inch piece of ginger, minced, 5 1/2t freshly ground black pepper.  Mix the above and 3/4C canola oil in a blender until smooth.  Slice 8 oz. sugar snap peas into 1 inch piece and pour the dressing over the peas and tuna and refrigerate until ready to serve  Add sliced radishes and 1/4C chopped mint leaves.  Toss to coat with the dressing.  We served the salad with sliced tomatoes and a dry white wine.  A very nice summer salad

Chicken Asparagus Roll-ups Adapted from...lost in Antiquity

This is an easy left-over poultry recipe we have been using for years.  In a bowl, mix 2C diced chicken or turkey with 2T butter and 4oz. softened cream cheese, and 2T chopped chives.  Unroll Pillsbury Crescent Rolls and separate them into individual triangles.  Push them out until they are very thin.  Place 2T of the poultry mix on each triangle and roll them up.  We included 3 raw asparagus spears in each as well but they can be prepared without the asparagus.  Place on a baking sheet and bake at 350 degrees for 20 min.  For the sauce, mix 2T butter with 2T flour in a sauce pan.  Heat until the mixture is smooth (a roux).  Add 14oz chicken stock and heat until bubbly and thichened. Garnish with chopped chives.   A very nice quick and easy left-over meal.

Hungarian Mushroom Soup - Adapted from Closet Cooking

The picture definately does NOT do this recipe justice.  The failing of the photographer, not the soup.  It is delicious. Start by sauteing 1C of diced onion in 1T butter.  Add 1 lb of your favorite mushrooms and cook until they give up their liquid and it has all evaporated.  When the mushrooms are done, add a mixture of 1/4C flour and 1T good paprika.  Stir for 2-3 min until the flour is cooked.  Add 4C chicken (or vegetable) stock, bring to a simmer and maintain for about 15 min.  Add 2t dried dill weed, 1T soy sauce, 1/2C sour cream.  Add salt, pepper and fresh lemon juice to taste.  Serve with a crusty bread. It really is a delicious and easy soup to make.