1. Position oven racks in upper and lower thirds of oven. Heat oven to 350°F.

2. Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet and peppercorns around brisket. Add water; cover tightly with aluminum foil. Braise in upper third of 350°F oven 3 to 3-1/2 hours or until brisket is fork-tender.

3. Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet. Drizzle with oil and toss gently to coat. Season with salt and ground pepper. Cover with aluminum foil. Roast in lower third of 350°F oven with brisket 55 minutes. Uncover; continue roasting 10 to15 minutes or until vegetables are tender and begin to brown.

4. Remove brisket from roasting pan. Cover and refrigerate 1/2 of brisket (about 12 ounces), 3/4 cup each carrots and parsnips and 1/2 cup Lemon-Mustard Sauce.

5. Carve remaining brisket diagonally across the grain into thin slices. Serve with remaining roasted vegetables and Lemon-Mustard Sauce.

Lemon-Mustard Sauce: Heat 1 tablespoon olive oil in small saucepan over medium heat. Add 2 tablespoons finely chopped shallot; cook and stir about 2 minutes or until tender. Remove from heat; cool 1 minute. Stir in 2/3 cup dairy sour cream, 1/3 cup Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon chopped fresh dill and 1 teaspoon honey. Season with 1/4 teaspoon each salt and pepper. Cover; set aside.

Makes 4 servings

Cook's Tip: If seasoning packet is not included with corned beef brisket, substitute 1-1/4 teaspoons pickling spice.

Cook's Tip: Regular green cabbage may be substituted for savoy cabbage.

For the sauce:
2 Haas avocados, halved and peeled
1 1/2 teaspoons lemon juice
1/4 teaspoon each: onion powder and garlic salt
3/4 cup half-and-half, divided

For the halibut:
2 eggs
1/2 cup each: salsa and flour
6 (6-ounce) halibut fillets, skin removed
1 tablespoon olive oil

1. For sauce, in food processor, combine 2 avocado halves, juice, onion powder and garlic salt; process until chopped. With machine running, slowly add 1/4 cup half-and-half; process until smooth. Chill. Heat oven to 400 F.

2. Whisk eggs with remaining half-and-half and salsa. Put flour in another bowl. Lightly coat fish with flour; coat with egg mixture.

3. Heat oil in skillet on medium-high heat. Add half the fillets; cook 3 minutes per side or until browned on both sides. Transfer to baking sheet. Repeat with remaining fish, adding more oil if needed. Bake until just cooked through, 10 minutes.

4. Cut remaining 2 halves avocado into thin slices. Put fish on plates. Spoon sauce around edge; garnish with avocado slices.

1 (1/2-inch) piece ginger, minced
1/4 cup hoisin sauce (see note)
4 skinless salmon fillets
1/4 cup sesame seeds
1 tablespoon canola oil
1 (8-ounce) package udon noodles, cooked according to package directions, drained, kept warm
3 green onions, minced
2 teaspoons sesame oil (see note)
1/4 teaspoon salt or to taste
Freshly ground pepper

1. Stir together ginger and hoisin sauce in small bowl. Reserve 1 tablespoon of the mixture in another small bowl. Brush remaining sauce over salmon fillets. Coat each fillet with sesame seeds.

2. Heat canola oil in large, heavy skillet over medium heat. Add fillets; cook, turning once, until seeds are browned and fish is cooked through, about 6 minutes per side.

3. Toss noodles, reserved hoisin sauce, green onions, sesame oil, salt and pepper to taste in large bowl. Divide noodles among 4 plates; top each with fillet.

Recipe note: Hoisin sauce and sesame oil can be purchased in the Asian section of most supermarkets.

Yield: 4 servings

For the tomato-bean combination:
2 tablespoons olive oil
1/2 cup sliced green onions
2 minced cloves garlic
2 (14 1/2-ounce) cans lightly drained diced Italian-style tomatoes
15- to 19-ounce can rinsed cannellini beans
2 teaspoons red-wine vinegar
1/4 cup sliced fresh basil leaves or 1 tablespoon dried basil

For the fish:
4 (4- to 6-ounce) halibut or cod fillets
Salt and pepper to taste

1. In a medium pan, heat oil on medium. Add green onions and garlic; cook, stirring occasionally, 3 minutes until softened but not browned. Add tomatoes to onion/garlic mixture; bring to boil, stir occasionally and cook 4 minutes. Add beans, vinegar and basil. Bring to boil; simmer 2 minutes. Remove from heat.

2. For fish, season with salt and pepper and coat with cooking spray. Place on rack of broiler pan (coated with cooking spray) lined with foil. Broil 5-7 minutes, turning once, or until opaque throughout. Serve fish over tomato-and-beans mixture.

Special occasions like Valentine's Day call for impressive meals. And the best ones are the easiest to prepare. The key to creating simple meals is selecting a few special ingredients, adding complementary flavors and keeping the preparation minimal.

Beef Medallions With Portobello Wine Sauce is a one-skillet entree. The meat is cooked first, and then the sauce is prepared in the same pan. This technique guarantees tender, juicy meat without overcooking.

VALENTINE'S DAY MENU
Appetizer: Chilled shrimp with a creamy mustard sauce.

Entree: Beef Medallions With Portobello Wine Sauce (recipe given), with mashed red potatoes and steamed vegetables.

Dessert: Store-bought chocolate truffles, chocolate pie or chocolate fondue with strawberries.

DRESSING THE TABLE TO IMPRESS
Throw crushed velvet fabric over the table.

Sprinkle confetti or glittered sparkles over the table.

Place rose buds in a glass bowl filled with sparkling water for the centerpiece.

Place and light a floating candle in a colored-glass bowl in the center of the table.

Fill a shiny silver ice bucket with fresh flowers. Scatter rose petals on the table and around the base of the bucket.

BEEF MEDALLIONS WITH PORTOBELLO WINE SAUCE
Yield: 6 servings.

1 cup chicken broth
1/2 cup Madeira or Port wine
1 tablespoon thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
10-12 ounces (2 large) Portobello mushrooms, thinly sliced
1 tablespoon butter or margarine
1 1/2 pounds beef tenderloin steaks, cut 1-inch thick
1/2 of a medium-size onion, sliced
1 tablespoon all-purpose flour
1/2 teaspoon salt

1. Combine broth, wine, thyme, pepper and garlic powder. Add mushrooms. Cover and set aside.

2. In a large nonstick skillet, melt butter over medium-high heat. Add steaks and cook 4 to 5 minutes per side or until desired doneness. Remove steaks from skillet. Place on a plate. Cover to keep warm.

3. Add onions to skillet, cook, stirring occasionally, about 3 minutes. Add flour and salt and stir for 1 minute. Pour mushroom mixture into skillet. Boil 8-10 minutes, stirring occasionally, until sauce is thickened and mushrooms are tender. Add steaks to sauce. Heat 1 minute. Serve.

5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf Italian bread, cut into 8 (1-inch thick) slices
1 package (16 ounces) frozen whole strawberries, thawed
4 ripe bananas, sliced
1 cup granulated sugar
1 teaspoon McCormick® Cinnamon Sugar

1. Mix eggs, milk, vanilla and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.

2. Preheat oven to 450°F. Mix strawberries, bananas and granulated sugar in 13x9-inch baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.

3. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

Overnight Apple French Toast: Prepare and refrigerate bread slices as directed. Substitute 4 medium apples, peeled, cored and thinly sliced (about 4 cups) for the strawberries and bananas. Toss apples with 1 cup sugar and 1 teaspoon McCormick® Ground Cinnamon in baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar. Cover with foil. Bake in preheated 375°F oven 30 minutes. Remove foil and bake 10 to 15 minutes longer or until apples are tender.

1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly-grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 jalapeno peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly-ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil

1. Combine honey, lemon juice and lemon peel. Remove 1/4 cup of mixture to the work bowl of a food processor or blender and set aside. Add mango to honey-lemon mixture to remaining mixture. Store in refrigerator.

2. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to the honey-lemon mixture in the food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in a 13-by-9-inch baking pan. Arrange chicken breasts in pan.

3. Bake at 375F for 25-30 minutes or until cooked through. Remove chicken to a serving platter and top with chopped mango.

Fish:
Cooking spray
2/3 cup wheat germ, any flavor
1 1/2 tablespoons Caribbean jerk seasoning
2 teaspoons grated lime peel
1 egg white
4 red snapper fillets, 4 to 6 ounces each
1 tablespoon water

Chutney:
1/2 cup mango chutney
1/3 cup crushed pineapple in juice, well-drained
1 seeded and minced jalapeno pepper
2 teaspoons chopped fresh mint leaves
2 teaspoons dark rum (optional)

1. Heat oven to 375F.

2. Spray baking sheet with cooking spray. In shallow dish, combine wheat germ, jerk seasoning and lime peel; mix well. In second shallow dish, beat egg white and water with fork until frothy.

3. Dip fish fillets into egg white mixture, then into wheat germ mixture, coating completely. Arrange fish on baking sheet. Spray lightly with cooking spray. Bake 20-25 minutes, until fish flakes easily when tested with a fork.

4. Meanwhile, combine all chutney ingredients in small bowl; mix well. Serve fish with chutney.

2 1/2 pounds boneless beef chuck or bottom round, cut into 1 1/2-inch pieces
5 thick bacon slices, chopped
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme or sage leaves
1/2 teaspoon pepper
1 medium-size onion, chopped
1 1/2 cups strong brewed coffee
3 tablespoons chili sauce or ketchup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
12 small boiling onions, peeled
2 cups water
6 small red potatoes, scrubbed, quartered
4 carrots, cut into 1 1/2-inch pieces

1. In a Dutch oven, slowly cook bacon over medium-low heat until crisp. Remove bacon with slotted spoon; set aside. Combine flour, salt, thyme and pepper. Coat beef pieces in flour mixture.

2. In the same pan, heat bacon drippings over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Remove beef with slotted spoon; set aside. Add the chopped onion and remaining flour mixture; cook 1 to 2 minutes until onion is soft. Stir in coffee, chili sauce, molasses, Worcestershire, reserved beef and bacon. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 hour, stirring occasionally.

3. Add boiling onions and water; cover and continue cooking 30 minutes. Stir in potatoes and carrots; partially cover and simmer 30 minutes, or until beef and vegetables are tender. Garnish with parsley.

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup undiluted evaporated skim milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup ( 1/2 stick) margarine, melted
4 egg whites
1 teaspoon grated orange peel
1 teaspoon vanilla extract
2 cups cranberries

Streusel topping:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
4 teaspoons melted margarine
1 teaspoon grated orange peel

1. Combine ingredients for streusel topping. Set aside.

2. Combine flour, baking powder and salt.

3. Whisk together evaporated milk, granulated sugar, brown sugar, butter, egg whites, peel and vanilla. Add to flour mixture; stir well. Stir in berries.

4. Spread half of batter into greased 9-inch square baking pan; sprinkle with half of the topping. Spread with remaining batter; sprinkle with remaining topping.

5. Bake at 350 F for 45-50 minutes. Cool on wire rack for 15 minutes.

National Cattlemen's Beef Association

4- to 6- pound well-trimmed beef rib-eye roast, small end
1 tablespoon vegetable oil
2 to 3 teaspoons cracked black pepper

Salt crust:
3-pound box coarse kosher salt
1 1/4 cups water

1. Heat oven to 425 F. Line shallow roasting pan with heavy-duty aluminum foil.

2. Combine salt crust ingredients; mix well. Mixture may appear dry but do not add additional water. In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch larger than the size of the beef roast.

3. Brush roast with oil, press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)

4. Do not add water or cover pan. Roast at 425 F for 1 1/2 to 1 3/4 hours for medium rare; 13/4 to 2 hours for medium doneness. Remove from oven when meat thermometer registers 130 F for medium rare; 145 F for medium. Remove pan with roast to cooling rack; let stand 10 to 15 minutes. (Temperature will continue to rise about 15 F to reach desired doneness.) Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2 -inch thick slices.

Recipe notes: Salt crust should be slightly thicker at the base of roast than at the top. For easier packing of salt onto vertical surfaces, use one hand to hold the salt crust in place while using the other hand to pack on additional salt to cover. Salt crust should be applied to roast just before roasting. It is normal for a small amount of liquid to collect in the bottom of the pan during packing process.

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
12-ounce loaf French bread, torn into pieces
8 eggs, beaten
8 ounces each: Fontina (grated) and goat cheese (crumbled)
3 cups milk
1 cup half-and-half
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried sage
Salt and freshly ground pepper to taste

1. Heat olive oil in skillet on medium heat. Add garlic and onion; stir 1 minute. Add chicken; cook, stir until chicken is cooked through and lightly browned, 5 minutes. Remove from heat.

2. Place bread in 13-by-9-inch greased baking dish; spoon chicken mixture over bread. Sprinkle cheeses on chicken mixture.

3. Beat eggs, milk, half-and-half, mustard and sage in a medium bowl; pour over chicken mixture in baking dish. Season with salt and pepper to taste; refrigerate 8 hours or overnight.

4. Heat oven to 350 F. Bake strata until a knife blade inserted near the center comes out clean, about 1 hour.

2 cups shredded Yukon gold potatoes
1 cup shredded carrots
1 cup broccoli slaw
1 1/4 cups chopped sweet onion
1/2 cup matzo meal
Kosher salt and freshly ground pepper to taste
1 heaping teaspoon McCormick's Italian Seasoning
4 eggs, beaten
Olive oil for frying
Low-fat sour cream and applesauce for serving
Blanched chopped green onions

1. Combine the shredded and chopped vegetables, matzo meal, salt and pepper to taste, Italian seasoning and eggs.

2. In a nonstick frying pan, heat 1 tablespoon olive oil over medium-high heat. Place about 2 tablespoons or 1/8 cup of the mixture into the pan and fry each latke until golden on each side. Remove from skillet and let drain on paper towels. Transfer to a baking sheet and keep the latkes warm in a 200 F until all are cooked, adding more olive oil to skillet as needed.

3. Serve with sour cream, applesauce and green onions.

Recipe notes: To save preparation time, buy already shredded carrots in the produce department.

1 whole chicken, about 3 pounds
1/2 fresh lemon
Salt and freshly ground pepper
Handful of dry tarragon 1 teaspoon rosemary
3-4 cloves garlic
2-3 small peeled onions
Paprika
1/2 cup broken pecans
1/2 cup bourbon

1. Heat oven to 400 F.

2. Wash the inside cavity and outside of the chicken and pat dry. Rub the cavity with the cut side of half a lemon and sprinkle it with salt and pepper.

3. Fill the cavity with the tarragon, rosemary, garlic cloves and onions. Truss and tie the chicken. Pull up the skin, press the pecan bits into the chicken breast and pull the skin back into place.

4. Pour 1/4 cup of the bourbon over the chicken and place it on its side in the oven. Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes. Turn again, baste and roast for a final 20 minutes.

5. Check for doneness. If not cooked to your liking, continue cooking but do not overcook.

Idaho Potato Commission

4 small acorn squash, cut in half from top to bottom
4 medium-size baking potatoes, scrubbed and cut into 1-inch pieces (see note)
2 parsnips, washed and chopped into 1-inch pieces (see note)
1/2 cup 2-percent milk
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 400F. Half acorn squash crosswise, remove seeds and place, cut side down, in a large baking pan; add 1/2 inch of warm water to pan and place in oven. Bake for one hour or until tender; remove squash from pan and set aside.

2. Fill a large stock pot halfway with water and heat to boiling. Add potato and parsnip pieces to boiling water; return to boiling and cook 6-8 minutes or until tender. Drain vegetables and place in a large bowl.

3. With a spoon, scoop out some of the pulp from the acorn squash, being sure to leave a 1/2-inch shell so that the squash keeps its shape. Add pulp to the potato mixture. Add milk to mixture and mash with a fork - it will be a little lumpy. Season with salt and pepper.

4. Using a paring knife, trim the bottom of each squash half so that they will sit steadily cut side up, making bowls. Fill each squash bowl with about 1/2 cup of the potato mixture and place back into baking pan. Cover squash with a foil tent and bake at 350F for 30 minutes until heated through.

Recipe note: Potatoes and parsnips may be peeled, if desired.

It's not a difficult task to attend your own festive holiday dinner. The secret to success is sharing the work with your guests and admitting this is not a photo shoot, it's a real gathering of family and friends. Not everything will be perfect, but I'd wager everything will be quite swell.

Today's daily dish is all about making you look good on Thanksgiving Day:

Spud patrol: Do you really want to be washing extra pots and pans tomorrow? I didn't think so. Make the mashed potatoes today; add an 8-ounce block of lower-fat cream cheese to the potatoes and a handful of shredded Monterey Jack or cheddar. Spread the mixture into a buttered 9-by-13-inch glass pan and refrigerate, covered, overnight.

When the turkey emerges from the oven, uncover potatoes and dot with butter. Slip the pan into the oven -- which should still be at 325 F. In 30 minutes, stir the potatoes to fluff and sprinkle with paprika.

Pretty bird: I prefer to layer flavors from the inside out when roasting turkeys. Remove the bag of giblets and neck from the body cavities. Loosely stuff the bird with wedges of yellow onions, unpeeled oranges, 1/2 teaspoon minced garlic, coarse salt, freshly cracked pepper, 1 broken bay leaf and several sprigs of fresh thyme and rosemary. All of these items subtly flavor the pan juices for great gravy flavor.

Lift part of the breast skin and slide in 2 bay leaves. You can get quite intricate with this technique. As the turkey bakes, the leaves add flavor and make an attractive presentation.

Before the turkey goes into the 325 F oven, massage olive oil into the skin. You can use butter, as well. I don't like spray vegetable oils because they do not cover evenly and you end up having to rub the mixture in.

Sprinkle fresh thyme and rosemary on the bird. After 1 hour in the oven, cover the turkey with a nonstick foil tent.

In the last 1/2 hour of roasting, liberally baste the turkey with a mixture of honey and soy sauce. This crisps the skin and gives the bird an even, mahogany color.

Guests are great errand runners. Have a list ready for quick store-bought pick-ups for those who call tomorrow morning asking: "Are you sure I can't bring anything?" Ice, bakery pies, fresh flowers for the table, soft drinks, rolls, paper products, etc. If you are the host, there's no need for you to be running all over the place on Thanksgiving Day racking up more hits on the debit card.

Make a list for the Nov 25. final market run. Check off the items as you put them in your cart to eliminate any mid-recipe drama ("I could have sworn I bought poultry seasoning!"). Divide the list into grocery store sections -- produce, canned goods, dairy, etc. It saves loads of time and also reduces the chance that you'll overlook something.

Make it BYOB. Supplying alcohol for a crowd can get expensive, so don't be bashful about asking guests to chip in by bringing a bottle of wine. Everyone appreciates the fact that you're preparing dinner, and this way, they bring exactly what they like.

1. Heat oven to 350°F. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent overbrowning of crust, cover edge of pie with foil.

2. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely.

3. Garnish with whipped topping and additional nuts, if desired. Cover; store leftover pie in refrigerator. 8 servings.

4 (1-pound, 6-ounce) Cornish Hens, giblets removed split lengthwise
Salt

Mustard sauce:
1/2 cup melted butter
1/2 cup cider vinegar
1/2 cup sugar, or to taste
1/2 cup prepared mustard
1 to 2 teaspoons freshly ground black pepper, or to taste
2 tablespoons Worcestershire sauce

1. Heat oven to 375 F. Wash hens, pat dry and place in a greased baking dish, skin side up. Bake for 30 minutes. While hens cook, make mustard sauce by combining butter, vinegar, sugar, mustard, pepper, Worcestershire.

2. After 30 minutes, remove hens from oven and discard pan juices. Dip each hen half in mustard sauce and return to baking dish, skin side up. Reduce temperature to 350 F. Cover hens and bake for 30 minutes.

3. Remove cover and baste with sauce. Bake 10-15 minutes, or until juices are clear when the thickest part of drumstick is pierced.

Recipe note: This recipe adapts easily to split fryers.

2 tablespoons olive oil
1 each, chopped: carrot, small red onion
14 1/2 -ounce can chicken broth
1 cup each: lentils, water
1 bay leaf
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon orange zest
4 apple-chicken sausages
3 green onions, thinly sliced

1. Heat oil over medium-high heat in a medium saucepan. Cook carrots and onion until softened, about 5 minutes. Add broth, lentils, water, bay leaf, salt and pepper to taste. Heat to a simmer; cook, uncovered, until lentils are done, about 20 minutes. Remove bay leaf; stir in orange zest. Keep warm.

2. Grill, broil or microwave sausages according to package instructions. Remove to a cutting board; slice. Place lentils on dinner plates; top with green onions. Arrange sliced sausage on top.

Recipe tip: To save cooking time, throw the red onion and carrots in together with the lentils and simmer until done.

In a saucepan, combine chicken broth, black beans, salsa and corn. Simmer, uncovered, to blend flavors, about 5 minutes.

Divide cheese and tortilla chips among four serving bowls; ladle hot soup into bowls. Serve with additional tortilla chips and cheese cubes, if desired.

Makes 4 servings.

8 ounces reduced-fat smoked turkey sausage, sliced
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 1/2 cups sliced celery
1/2 cup sliced green onions and tops
1/2 to 1 jalapeno
2 teaspoons minced garlic
2 bay leaves
1 1/2 teaspoons dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon dried marjoram leaves
2 (15-ounce) cans any red-colored beans, drained and rinsed
14 1/2 -ounce can fat-free reduced-sodium chicken broth
3 to 4 dashes red pepper sauce
Salt
Cayenne and black pepper
4 cups warm cooked rice

1. Cook sausage over medium heat until browned, 5-8 minutes. Drain fat. Add onions, green peppers, celery, green onions, jalapeno and garlic to pan. Saute until vegetables brown. Stir in herbs; cook 1-2 minutes longer.

2. Add beans to pan; mash about 1/4 of beans with potato masher or meat mallet. Add broth; heat to boiling. Reduce heat, simmer, uncovered, until broth is thick, 15-20 minutes.

3. Discard bay leaves. Season with pepper sauce, salt, cayenne and black pepper. Serve bean mixture over rice.

28-ounce jar spaghetti sauce
10 ounces cooked salad shrimp or cooked medium shrimp, coarsely chopped
1/2 cup low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon black pepper
4 ounces lasagna noodles, cooked according to package directions
2/3 cup shredded low-fat mozzarella cheese

1. Heat oven to 375 F.

2. Empty spaghetti sauce into pan; simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp.

3. Combine ricotta cheese, Parmesan cheese, parsley and pepper in a small bowl.

4. To assemble lasagna, place half of the cooked noodles in an 8-by-8-inch casserole dish. Top with half the seafood mixture. Drop half of the ricotta mixture by small teaspoons on top. Sprinkle with half of the mozzarella cheese. Repeat layers.

5. Bake in a 375 F oven for 35 minutes or until bubbly. Let stand 10 minutes before cutting.

1 tablespoon butter
1 onion, diced
2 teaspoons curry powder
103/4-ounce can cream of chicken soup
1 1/3 cups water
1 cup uncooked white rice
2 (6-ounce) cans tuna, drained
1/2 teaspoon freshly ground pepper
1 cup grated Cheddar

1. Heat the oven to 375 F. Heat butter in a skillet over medium-high heat. Add the onion and curry powder; cook, stirring occasionally, until the onion softens, about 5 minutes. Scrape the curried onions into a 9-by-13 baking dish; stir in the soup, water, rice, tuna and pepper. Cover with foil.

2. Bake until the rice is cooked and the casserole has begun to turn golden, about 25 minutes. Remove from oven; raise the temperature to 450 F. Remove foil from casserole. Spread cheese over the top of the casserole; return to the oven. Cook until cheese begins to melt, about 5 minutes.

1 pound beef cubed steaks
1 tablespoon vegetable oil
1 medium onion, chopped
1/4 teaspoon salt
2.5-ounce packet taco seasoning mix
2 (14 1/4 - to 16-ounce) cans diced tomatoes, undrained
1 1/2 cups uncooked spiral pasta
1/2 cup water
1/2 cup shredded Cheddar cheese

1. Cut beef steaks lengthwise into 1-inch wide strips and then crosswise into 1-inch pieces. In a Dutch oven, heat oil over medium-high heat until hot. Add beef and onion. Cook and stir for 3 minutes. Season with salt.

2. Stir seasoning mix, tomatoes, pasta and water over beef. Bring mixture to a boil. Reduce heat to low. Cover tightly and simmer for 20 minutes or until pasta is tender.

3. Sprinkle with cheese and serve.

4 boneless, skinless, split chicken breasts (about 1 1/2 to 2 pounds), cut into 1-inch pieces
3 tablespoons fresh orange juice
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground pepper to taste
Thin naval orange slices for garnish
Thin red onion slices for garnish
Mixed baby salad greens for garnish

Sauce:
1 medium-size avocado, peeled and pitted
1 tablespoon chopped fresh cilantro (optional)
1 to 2 cloves garlic
1/4 cup low-fat sour cream
1/4 cup
fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons red-wine vinegar
1/2 cup olive oil
1/4 cup canola oil
Salt and freshly ground pepper to taste

1. Place chicken pieces in a shallow dish and drizzle with 3 tablespoons of orange juice. Combine chili powder, cumin, salt and pepper in a bowl and sprinkle over chicken.

2. Heat grill and lightly coat with cooking spray. Thread chicken pieces on skewers leaving space between each piece. When the grill is ready, place filled skewers on the prepared grill 4 to 6 inches from the source of heat. Cook 10-12 minutes or until meat is no longer pink inside. Turn at least once during cooking.

3. To make the sauce, place sauce ingredients in a food processor or blender and process on high speed until mixture is smooth and creamy. Place in a serving bowl.

4. To serve, arrange greens, onion and orange slices on serving platter. Place skewered grilled chicken on top of greens. Serve with the sauce.

1 pound boneless skinless chicken breasts, cut into 1/2 inch pieces
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
14.5-ounce can fat-free, reduced sodium chicken broth
2.75-ounce package nonfat country or nonfat chicken gravy mix
16-ounce package frozen vegetable mixture (broccoli, carrots and water chestnuts)

Thawed Parmesan Pinwheels (see note)

1. Combine chicken, oregano and garlic powder.

2. In large skillet coated with nonstick cooking spray, cook and stir chicken mixture for 5 minutes. Reserve 1/2 cup chicken broth. Add remaining broth to chicken mixture; heat to a boil.

3. Dissolve gravy mix in reserved chicken broth. Stir into boiling mixture; cook and stir until slightly thickened. Stir in vegetable mixture. Cook, covered, over medium heat for 5 minutes. Prepare Parmesan Pinwheels (see note).

4. Pour chicken mixture into a 9-by-9-by-2-inch baking dish or a 2 quart casserole dish that has been coated with nonstick cooking spray. Place pinwheels on top. Bake at 375F for 12-16 minutes or until pinwheels are golden brown.

NOTE: How to prepare Parmesan Pinwheels: Stir together 2 3/4 cups low-fat biscuit and baking mix and 1 cup milk to form a stiff dough. Turn out onto floured surface; knead 10 times. Roll out to 1/2-inch thick rectangle. Brush top with 1 tablespoon milk. Sprinkle with 1/3 cup finely shredded Parmesan cheese, 1/4 teaspoon each dried basil and thyme. Beginning at one side, roll up dough (jellyroll style). Slice into about 12 (1/2-inch) pinwheels. Place on top of casserole and bake as directed above. To bake Parmesan Pinwheels separately, place 2 inches apart on baking sheet. Bake at 375F for 12-15 minutes or until golden brown.

In a medium skillet over medium heat, melt butter. Add apples and onion; cover and cook, stirring frequently, until apples are almost tender, 3 to 4 minutes. Meanwhile, in a small bowl, whisk together cornstarch, sugar, salt and pepper; stir in 2/3 cup water. Stir water mixture and 1/2 cup of the blueberries into the apples; cook, stirring gently, until thickened and sauce begins to color, 1 to 3 minutes. Remove from heat, stir in lemon juice and remaining 1/2 cup of blueberries. Serve with sliced pork tenderloin.

YIELD: 4 portions (about 1/2 cup each)

1 1/4 to 1 1/2 pounds beef top or bottom sirloin, cut into 1-inch cubes
1/2 cup bottled teriyaki baste-glaze
1 teaspoon Oriental sesame oil
1 clove garlic, minced
8 to 12 green onions
1 or 2 plum tomatoes, cut into slices

1. Thread beef cubes on metal or bamboo skewers. (Soak bamboo skewers in water for at least 20 minutes before using to keep them from burning.)

2. Combine teriyaki glaze, sesame oil and garlic in a small bowl. Brush beef and onions with part of the glaze, saving some for grilling; let stand 15 to 30 minutes.

3. Oil hot grid to help prevent sticking. Grill beef, on a covered grill, over medium coals, 6 to 9 minutes for medium doneness, turning several times and brushing with glaze. Add onions and tomatoes to the grill 3 or 4 minutes after the beef; grill until onions and tomatoes are tender. Remove from grill; brush beef, onions and tomatoes with remaining glaze.

1 1/2 teaspoons cornstarch
3/4 cup water
2 tablespoons vegetable oil
4 ounces (1 cup) fresh green beans, trimmed and cut in 1/2 -inch pieces
2 tablespoons water
1 pound boned and skinned chicken breasts, cut in 1/2 -inch strips
1 tablespoon minced fresh ginger or 1/4 teaspoon ground ginger (see note)
1/4 cup hoisin sauce (available in the ethnic foods section of most supermarkets and Asian markets)
1 chicken bouillon cube
1/2 cup trimmed and quartered radishes
4 cups romaine lettuce, cut in 1/2 -inch strips

1. In a small cup or bowl, combine the cornstarch with 3/4 cup water. Set mixture aside.

2. In a large heavy-bottomed skillet, heat the oil until it is hot. Add the green beans, stirring to coat evenly with the oil. Add 2 tablespoons water. Cover the food and cook until it is nearly crisp-tender, about 3 minutes, stirring once.

3. Add the chicken, cook, stirring occasionally, until the meat is tender, about 1 minute. Add the ginger; cook, stirring occasionally, until ginger is tender, about 1 minute.

4. Add the hoisin sauce, chicken bouillon cube and reserved cornstarch mixture. Cook, stirring constantly, until the mixture boils, about 1 minute. Add the quartered radishes; boil, stirring constantly, until the mixture thickens, about 1 minute longer.

5. In a large serving bowl, place romaine lettuce. Spoon the radish mixture over lettuce and toss to coat. Serve prepared food over steamed white rice, if desired.

Recipe note: If you are using ground ginger, add it to the skillet along with the cornstarch.

1 package (16 ounces) medium pasta shells
1 jar (24 ounces) marinara sauce
1 package (8 ounces) sliced mushrooms
1/4 cup Chianti or other dry red wine
1 bag (6 ounces) baby spinach or baby arugula
2 tablespoons chopped basil or to taste
2/3 cup shredded Parmesan cheese
2 tablespoons chopped flat-leaf parsley, optional

1. Heat oven to 400 degrees. Heat stockpot of water to a boil; cook the pasta according to package directions. Drain; set aside.

2. Meanwhile, combine the marinara sauce, mushrooms and Chianti in a large, deep skillet or saucepan over medium-high heat; cook until thickened, about 10 minutes.

3. Pour the pasta into a large baking dish; add the sauce mixture, stirring to combine. Distribute spinach over mixture; sprinkle basil over spinach. Sprinkle cheese over greens. Place pan in oven until cheese melts, about 5-7 minutes. Sprinkle with parsley, if desired.

1 pound lean ground beef
1 medium onion, chopped
1 teaspoon each, freshly chopped: oregano and basil
4 (10-inch) wheat tortillas Olive oil for brushing
1 medium tomato, seeded and chopped
1/2 cup each: shredded mozzarella and low-fat cheddar
1/4 cup freshly grated Parmesan

1. Heat oven to 400 F.

2. In skillet, brown ground beef and onion on medium 8-10 minutes, stirring occasionally. Pour off drippings. Season beef with oregano.

3. Brush tortillas with oil. Arrange tortillas on two large baking sheets; bake 3 minutes or until slightly crisp.

4. Spoon beef over tortillas; top with equal amount of tomato. Sprinkle with basil and cheeses. Bake 12-14 minutes or until tortillas are browned

1 pound pork tenderloin, 3/4-inch-thick, trimmed and sliced
1 tablespoon butter
8 thin slices (4 ounces) smoked Gouda cheese
4 (6-inch) French sandwich rolls, split
1/2 small red onion, thinly sliced

Marinade:
1 small onion, finely chopped (about 1/2 cup)
1/4 cup finely chopped cilantro
3 cloves garlic, minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano

Mango salsa:
1/2 cup medium salsa
1/3 cup finely diced fresh mango (or pineapple, if preferred)

1. Cut pork tenderloin into 8 pieces. Pound pork pieces with meat mallet between two sheets of waxed paper or plastic wrap until approximately 1 inch thick. For marinade, combine onion, cilantro, garlic, orange and lime juices, honey, pepper, cumin, salt and oregano in large shallow dish. Add pork to marinade, turning to coat. Cover with plastic wrap and marinate in refrigerator 2 to 24 hours. For salsa, combine salsa and mango. Let stand at least an hour to allow flavors to blend.

2. Heat butter in large skillet over medium heat. Remove pork from marinade; discard marinade. Cook pork 6 to 8 minutes per side or until temperature reaches 155F to 160F and pork is juicy and barely pink inside. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese during last minute of cooking time to melt cheese. Place pork on rolls; top with onion slices. Serve closed or open-faced as desired, with mango salsa.

2 boneless beef top loin steaks, cut 2 inches thick (1 pound each)
1 tablespoon olive oil
1/4 cup minced garlic
1/2 cup thinly sliced green onions
1/4 teaspoon each: salt and pepper

1. In skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4 minutes. Add onions. Cook and stir 5 minutes. Season with salt and pepper; cool completely.

2. Cut pocket in steaks. Start 1/2 inch from one long side of steak and cut horizontally through center to within 1/2 inch of sides. Spread garlic mixture inside. Secure openings with toothpicks. Grill 22-24 minutes turning occasionally. Remove picks. Carve crosswise into 1/2-inch-thick slices.

1/2 cup quick or old-fashioned oats, uncooked
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons stick margarine or butter, melted
4 tablespoons (1/2 stick) margarine or butter, cut into pieces
1/3 cup granulated sugar
1 teaspoon ground cinnamon
3 medium-size tart apples (about 11/4 pounds), cored and cut into thin wedges
1 cup all-purpose flour
1/2 cup quick or old-fashioned oats, uncooked
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 cup fat-free milk
1 egg, lightly beaten

1. For streusel, combine oats, flour, brown sugar and melted margarine in small bowl; stir until crumbly. Set aside.

2. Heat oven to 350 F. For pancake, place margarine into 8-inch square glass baking dish. Bake 3 to 5 minutes or until margarine is melted. Remove from oven. Stir in granulated sugar and cinnamon. Add apples; stir until apples are well-coated with sugar mixture. Bake 10 to 15 minutes or until apples have softened, stirring occasionally.

3. In large bowl, combine flour, oats, baking powder and salt; mix well. In small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Spoon over apple mixture in baking dish, spreading batter to sides of dish. Sprinkle reserved oat streusel evenly over batter.

4. Bake 25 to 30 minutes or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Serve immediately.

1 1/2 teaspoons caraway seeds
3/4 teaspoon each: coarse salt and coarse-ground black pepper
1/2 teaspoon dill seeds
1 1/2 pounds small potatoes, quartered
3 tablespoons olive oil, divided
1 1/2 pounds salmon fillet, cut into 6 serving-size pieces
2 slices bacon, cooked and crumbled
3 medium plum tomatoes, chopped
1 medium red bell pepper, chopped
3 green onions, thinly sliced

1. Coarsely grind caraway, salt, pepper and dill in coffee grinder.

2. Heat oven to 450 F. Line 2 large shallow baking pans with foil; coat with cooking spray. Put potatoes on one pan. Drizzle with 1 tablespoon oil. Sprinkle with 1 heaping teaspoon of seed mixture; toss to coat. Roast on lower oven rack 20 minutes.

3. Put fish on remaining pan. Rub with remaining seed mixture. Drizzle with 1 tablespoon oil. After potatoes cook 20 minutes, put salmon in oven. Roast salmon and potatoes 10 minutes, or until fish flakes easily and potatoes are tender.

4. While fish cooks, sauté tomatoes and bell pepper in remaining oil, 3 minutes. Add onions, sauté 3 minutes. Stir in bacon. Top fish servings with 1 tablespoon of mixture. Stir rest into potatoes.

Reserve 6 asparagus spears. Cut remaining asparagus at an angle into 1-inch pieces, reserve.

Sauté bell pepper in 2 tablespoons olive oil until soft, but not browned, about 7 minutes. Stir in onion and reserved asparagus pieces; sauté for 1 minute. With a slotted spoon remove vegetables to drain on paper toweling, reserve.

Whisk chopped parsley, salt and pepper into beaten eggs. Stir in cheese and reserved sautéed vegetables. Coat the inside of a heavy, non-stick 12-inch frying pan (with a cover) with softened butter. Pour egg mixture into pan. Bake in a preheated 350 degree oven, covered, until eggs are just firm, about 35 minutes. Remove cover; bake until top is lightly browned, about 10 minutes.

Loosen the frittata, then cover pan with a large, warmed serving platter. Flip frying pan over onto platter. Cut frittata into 6 wedges; garnish each with 1 reserved asparagus spear. Divide wedges among 6 serving plates, then put a lemon wedge and a sprig of parsley on each plate.

*Use a cheese planer or a potato peeler to shave cheese paper thin.

Serves 6

Nutrition Facts Per Serving: 270 Calories, 180 Calories from Fat, 20g Fat, 8g Saturated Fat, 380mg Cholesterol, 480mg Sodium, 6g Carbohydrate, 1g Dietary Fiber, 15g Protein. Percentage of Daily Values: 35% Vitamin A, 50% Vitamin C, 20% Calcium, 10% Iron.

1/4 cup honey
1/4 cup lemon juice
2 teaspoons vegetable oil
1 teaspoon rosemary, crushed
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
4 (3-1/2 to 4 oz. each) boneless, skinless chicken breasts

1. Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow baking dish.

2. Broil chicken 5 minutes, brush with pan drippings, turn and broil 5 minutes longer or until juices run clear.

3. If desired, bring marinade to a boil; simmer 2 minutes. Strain hot marinade over chicken.

1 pound boneless beef sirloin steak
4 teaspoons McCormick Grill Mates Montreal Steak Seasoning, divided
1 medium onion, sliced crosswise into 1/2-inch thick slices
1 red or yellow bell pepper, cut into 2-inch wide strips
1 tablespoon plus 1 teaspoon olive oil, divided
2 cups shredded Monterey Jack cheese, divided
1 pound fresh pizza dough or frozen dough, thawed or 1 prepared thin pizza crust (12-inch)

1. Sprinkle both sides of steak with 3 teaspoons of the Montreal Steak Seasoning. Brush vegetables with 1 teaspoon of the oil. Grill steak over medium heat 5 to 7 minutes per side or until desired doneness. Grill vegetables 6 to 8 minutes or until tender-crisp. Cut steak and vegetables into bite-size pieces. Mix cheese and remaining 1 teaspoon Seasoning in small bowl.

2. Stretch or roll pizza dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick. Brush top of dough with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.

3. Layer crust with 1/2 of the cheese, grilled steak, vegetables and remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately.

1. Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.

2. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray. Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool.

3. Cut into bite-size pieces and place in a large bowl.

4. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat.

5. Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

Makes 8 servings.

1. In a large skillet, on medium-high, heat oil until hot.

2. Add mushrooms, onion, thyme and pepper; cook and stir until lightly browned and moisture evaporates, 5 -7 minutes.

3. Transfer to a medium bowl, stir in cheese and olives. Season to taste with salt, if desired.

4. Spoon onto broiled fish, poached chicken breast or a steamed vegetable like broccoli or green beans. It’s also great over bruschetta. YIELD: 4 servings (about 2-2/3 cups)

2 large ripe mangos, peeled, pitted and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only)
1 small jalapeno pepper, stem, seeds and membrane removed

Tacos:

1 pound snapper fillets, rinsed and patted dry
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon garlic salt
8 corn tortillas, warmed
2 cup shredded green or red cabbage
1/2 cup crumbled cotija cheese (substitute shredded Monterey Jack)
1. Heat oven to 425F.

2. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.

3. Place fish on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over fish. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15-18 minutes.

4. Open packets carefully to let steam escape. Place equal amounts of fish in each tortilla and top with cabbage, cheese and mango salsa.

1. Heat oven to 325F.

2. Combine the salt, mustard, thyme, and pepper in a small bowl. Drizzle the salmon fillets with the honey and sprinkle with the seasoning. Reserve any remaining seasoning mixture.

3. Heat 2 teaspoons of the olive oil in a nonstick skillet or sauté pan. Brown both sides of the salmon fillets on medium-high, 4 minutes per side. While salmon is browning, toss the cleaned spinach and garlic with the remaining 1 teaspoon olive oil and arrange in a baking dish. Place the browned salmon on the bed of spinach, cover loosely with aluminum foil, and bake 8-10 minutes, or until the salmon is just cooked through.

4. Sauté grapes 1 minute on medium-high in the skillet used to brown the salmon. Add the wine, bring to a boil, and reduce the quantity by half. Season the sauce to taste with the remaining spice mixture. Serve the salmon on the wilted spinach, topped with the grape and wine sauce.

Makes 4 servings.

12 ounces cooked, shelled and deveined shrimp
2 cups cooked brown rice
2 cups romaine leaves torn in bite-size pieces
1 1/2 cups orange sections
1 cup halved cherry tomatoes
1/2 cup sliced red onion
1/3 cup orange tarragon dressing (see note)

1. In a large serving bowl place shrimp, rice, romaine, orange sections, cherry tomatoes and red onion.

2. Just before serving toss with Orange Tarragon Dressing.

How to make the dressing:
Combine 3 tablespoons frozen orange juice concentrate, 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, 3/4 teaspoon tarragon leaves, crushed and 1/4 teaspoon ground black pepper.

Biscuits:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup butter, cut into small pieces
3/4 cup 2 percent milk
1/2 cup fresh hard blueberries

Sauce and garnish:
1/2 cup water
1/3 cup plus 1 tablespoon sugar, divided
4 teaspoons cornstarch
1 teaspoon vanilla extract, divided
Pinch salt
Pinch ground cinnamon
21/2 cups fresh blueberries
1/2 cup heavy cream

1. Heat oven to 450 F. Combine 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 teaspoon salt. Using a pastry blender or 2 knives, cut in 1/3 cup butter into mixture until butter resembles small peas. Stir in 3/4 cup milk just until blended. Add 1/2 cup berries, stirring until just combined. On a lightly floured work surface roll dough to 1/2-inch thickness. Using 21/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut more biscuits. Place on ungreased cookie sheet 1 inch apart; bake until golden, 12-15 minutes. Transfer to wire rack to cool.

2. For sauce, in a saucepan combine 1/2 cup water, 1/3 cup sugar, cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring, until boiling; boil and stir about 1 minute. Stir in berries; cook until fruit is glazed, about 30 seconds. Transfer to bowl. Refrigerate covered until cold, about 1 hour.

3. Beat cream, remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form. Cut biscuits horizontally in half. On serving plates place the bottom halves of biscuits; top each with blueberry sauce and whipped cream. Cover with biscuit tops.

Recipe note: If desired, skip blueberry sauce and fill biscuits with assorted seasonal berries.

1. Cook bacon on medium-high heat in a large sauce pan until crisp. Add onions, peppers, and sweet corn and stir 2 minutes. Add flour and stir for one minute; add stock and stir until smooth, bring to a boil.
2. Add potatoes and simmer for 15- 20 minutes to desired consistency. Add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper.

1/4 cup shredded coconut (optional)
1 bag romaine lettuce (about 6 cups)
8-ounce can pineapple chunks, drained, juice reserved
1 mango, peeled, pitted and chopped
1 cup seedless red grapes
1 1/2 cups cubed cooked turkey
1/4 cup honey mustard
1/4 cup honey roasted sliced almonds

1. Heat oven to 350 F. Place coconut in shallow baking pan and toast in oven 6 minutes or until lightly browned, stirring once.
2. On a large serving platter, toss together lettuce, pineapple, mango and grapes. Sprinkle turkey over lettuce mixture.
3. Whisk together honey mustard and reserved pineapple juice. Drizzle over salad. Sprinkle with almonds and toasted coconut. Serve immediately.

6- to 8-pound beef rib roast (2 to 4 ribs), small end chine (back) bone removed

Lemon-thyme paste:
3 tablespoons freshly chopped thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons freshly ground pepper
1 teaspoon salt

1. Heat oven to 350 F. Combine paste ingredients; press onto beef roast.
2. Put roast, fat side up, in roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast 2 1/4-2 1/2 hours for medium rare; 23/4-3 hours for medium.
3. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium. Transfer roast to carving board; tent loosely with foil. Let stand 15-20 minutes. Temperature will continue to rise about 10 F to reach 145 F for medium rare; 160 F for medium.) Carve roast into slices.

Cooking time: 8 minutes

Yield: 2 servings

2 sockeye salmon fillets
1 tablespoon extra-virgin olive oil
2 teaspoons spicy rub, optional, see note
1/2 teaspoon salt
Freshly ground pepper
1 can (8 ounces) diced pineapple, drained, see note
1 green onion, minced
2 tablespoons chopped fresh mint
1 tablespoon freshly squeezed lime juice
2 teaspoons minced jalapeno or to taste

1. Heat a grill or broiler. Brush salmon with 1 teaspoon of the olive oil; season with rub, if using, 1/4 teaspoon of the salt and pepper to taste. Grill salmon, turning once, until just cooked, about 8 minutes.

2. Meanwhile, combine the drained pineapple, green onion, remaining 2 teaspoons of the olive oil, mint, lime juice, jalapeno, remaining 1/4 teaspoon of the salt and pepper to taste; serve with the salmon.

Note: We grilled one fillet with a Jamaican jerk rub and liked the way it paired with the sweet-hot salsa. If the pineapple chunks are too large, you may want to cut them into smaller pieces.