The whole menu included:
Caesar salad
linguini with panseared chicken, artichoke hearts & tomatoes
steamed asparagus with lemon butter
toasted sourdough baguette

INGREDIENTS FOR PASTA:
2 T evoo
1 med. onion, chopped
3 LR clovos garlic, chopped
1 - 16 oz. can Italian Plum Tomatoes, chopped - juices reserved (I found these at Fiesta)
2 tsp. dried basil, crumbled
2 tsp. dried oregano, crumbled
1 14 oz. artichoke hearts
1/4 c. dry white wine (+2T)
Fresh chopped Italian Parsley
12 oz. linguine, freshly cooked
1 1/2 c. grated parm cheese

CAESAR SALADS:
Dressing:
1 oil pkd anchovy filet, finely chopped
3 T grated parm cheese (packed)
2 T mayo
2 tsp fresh lemon juice
1/2 tsp Dijon mustard
1 sm. garlic clove
1/4 tsp. Worchestshire sauce
1/4 c. evoo

(using back of spoon, mash anchovy to a puree in small bowl, whick in all ingred except evoo., combine comopletely then drizzle in evoo until incorportaed. Can be made 1 day ahead)

Homemaid croutons:
3 T evoo
2 cloves garlic peeled & flattened
cubed sour dough bread (crustless)

Heat evoo over med heat, add onion, garlic & saute 5 min til softened, add tom (keep juice) add spices, and simmer til thickens, about 8 minutes, add artichokes & wine cook addtl 2 - 5 minutes, add pasta & 1/2 parm. cheese to sauce. Toss til heated through, season with s & p.
Transfer to serving bowl & top with rest of parm cheese.

Prepare chicken by coating with s & p and evoo.
lightly dust with parm cheese. Heat pan with evoo - sear chicken each side 3 - 4 minutes - adding adtl wine & parsley during last 2 minutes. Toss chicken into pasta just prior to placing in serving bowl.

Marinade/Glaze:
3/4 c. pinapple juice
1/4 c. sugar
1/4 c. dark rum
2 T jal peppers (finely minced -no seeds)
1 T cidar vinegar
2 tsp corn starch
2 T cilantro diced
1 1/2 t lime rind
1 1/2 # chicken (cubed)
18 (apx) pieces pineapple (same size apx. as chicken cubes)
4 large mangos (cubed as well)
Mixed bell peppers (cubed - seeds removed)
Red onions (large dices)
Cherry Tom’s
1 1/2 T veg oil
1 tsp salt
cooking spray

Combine 1st 4 ingredients - bring to a boil, reduce heat & simmer 5 min- combine vinegar & corn starch in small bowl add to pan bring back to boil - cooking 1 min. stirring constantly. Let stand 5 min.
Thread skewers (make sure to soak skewers in h2o for ab. 30 min before using)- alternating ingredients brush with oil sprinkle with salt.
Prepare grill and spray with cooking spray.
place kebabs on grill start cooking and baste with glaze after 2 - 3 minutes. Turn & brush glaze over again. Repeat til glaze is soaked through & chicken has cooked.

LEMON COUSCOUS
Preboxed Cous Cous
2 T lemon rind
2 - 3 T chopped cilantro
1/4 c. evoo
5 - 6 diced green onions
Make couscous according to box -
as soon as it has soaked up all the h2o - dump into large serving dish - drizzle with evoo & mix in other ingredients - add s & p to taste.
this was served with sauteed summer squash & zuccini which had been sauteed in evoo, lemon juice, s & p and red onions.

3 cans (26 oz each) crushed tom
10 c. tom sauce
5 1/2 c. chicken stock
2 T oregano (dried)
2 T butter
1 lg onion diced
2 t garlic diced
5 T fresh basil diced
2 c. heavy cream

Croutons
2 T buter
24 1/4 in thick baguette slices bread
1 c. grated Gruyere cheese
1 t minced fresh thyme
1 t minced sage fresh

Saute onion in butter add garlic & basil warm through - add rest of ingred. heat cooking 30 min on low.
Process in blender adding back to pan when complete whisk in heavy cream - bring to heavy simmer - serve with croutons:
Butter bread broil ab. 1 min - turn over & sprinkle with cheese thyme & sage & s & P , broil til cheese melts -serve on top of soup.

Chicken Caesar Salad
Used grilled Chicken - in lrg pieces, combined 2 bags romaine with 1 bag mix greens. Top with fresh parm cheese & croutons - served with caesar dressing

Grapefruit & Avocado Salad
Slice fresh Grapefruit trying to discard any pith
Slice Avocados
Clean stems from fresh baby spinach leaves
using s & P in bottom over serving bowl - smash 2 cloves garlic well, add greens & toss picking up al garlic mix with newmans own italian dresin add grapefruit & avocado

Blue Cheese & Walnut
Using bags of mixed salad greens simply add blue cheese & crushed walnuts - mixing with a popy seed dressing

2 T evo
2 1 /4 c. chopped onions
4 garlic cloves, minced
1 2 1/2 # butternut squash = peeled, seeded, cut into 1 in pieces
2 granny smith apples - peeled diced
5 1/2 c. veg broth (I combined ck & veg broth)
3 tsp fresh thyme
1/2 tsp fresh grated orange peel

Roasted Red Pepper Puree - -
1 c. choped drained roasted red pepper from jar
(I combined 1c. regular w/ 1/2 c. fire roasted)
1 T evoo
2 cloves garlic - chopped
1/4 tsp crushed red pepper flakes
(Process til smooth add s&P - keeps in fridge 1 day - serve at room temp)

Saute onions in evoo ab 10-12 min. add garlic, saute 1 min. add squash then add broth - bring to boil, reduce heat & cover ab 40 min.
Working in batches - puree soup til smooth, returning to pt once all blended. Add 1 tsp thyme & orange peel. If want thinner soup ad more broth - simmer and serve - top with RPP & sprinkle with thyme (also nicely presented when you add a spoon of RPP & sour cream & swirl on top of soup)
For ease in prep - I roasted squash rubbed down with evoo, s & p filled cavities with onions & garlic & sprigs fresh thyme - roasted in 400 oven about 20 min - sure makes peeling & chopping much easier)

10 slices bacon - chopped
2 T butter
3 med onions - chopped
2 c. red bel pepers chopped (apx 2 lrg)
1/4 c. AP flour
9 c. chicken broth
4 c. 1/2-inch cubed peeled buternut squash ( roasted with skins on just rubed with evoo & S & P filled cavities with thyme & onions placed in pan meat side down roasted 15 min til soft - much easier to peel & dice)
1 1/2 # russet potatoes peeled, cubed (1/2in size)
1 1/2 t choped fresh thyme
1 - 16 oz. bags frozen corn
1 c. heavy whipping cream
4 c. diced skinned roasted chicken (I used store bought roasted chickens & just picked meat off)
2 c. green onions
1/2 c. + 2 T chopped cilantro

Cook bacon - til crisp (reserve for topping)
Using ab. 1/4 c. drippings - add butter onion, bell peppers - saute apz. 10 min til soft & translucent, add flour cook 2 min add broth, squash, pot & thyme - cook 12 min. add corn, cream & bell peppers - simmer about 10 min. (can stop & chill here overnight - just bring to a simmer when ready to continue) add chicken, green onions, 1/2 c. cilantro & simmer 7 min.
Season with S & P - serve with cilantro bacon & sour cream

Using store bought marinated pork tenderloin - (Costco had a portabello tl that I used)
Add to the marinade by combining fresh rosemary, s & P, chopped fresh portb. mushrooms, diced red peppers, red chili flakes - completely cover p. tenderloin with mixture - cover with foil and bake 350 - til done (depending on size of tenderloin) apx. 45 - 55 min.
We served this with roasted new potatoes which were par boiled then tossed in large pan with fresh rosemary, butter, evoo, s & p then topped with parm cheese.

1 c. sugar
1/4 c. H20
2 T . instant tapioca
1/4 tsp. cinnamon
1/2 c. choped walnuts
4 grany smith apples - peeled & sliced thinly
1/2 c. AP flour
1/2 tsp salt
1 1/2 tsp bk pwdr
1 1/2 c. sharp shredded cheddar
1/2 c. melted buter
1/2 c. milk

Boil first 5 ingred stirring constantly. Remove from heat & add apples - warm throughoughly in mixture. Pour into 8×8 pan. Combine next 4 ingred mix well.Combine milk & butter add to dry mix & spoon over apples mixture. Bake 375 for 40 minutes. (6 - 8 servings)

2 c. AP flour
1 T sugar
1 T b. pwdr
1/2 t salt
1 T ground pepper
1 c. shredded sharp cheddar
1 1/4 c. milk
1 L egg
2 T veg oil

Stir 1st 6 ingred. make well in mixture - stir milk, egg & oil together add to well & stir til moistened. Spoon into muffin pans - cook 400 18 - 20 min.

4 c. frozen snap peas
1 red bell pepper
1 purple onion
1/4 c. roasted garlic dressing (RGD)
1/2 c. feta cheese
1/2 t salt

RGD - ingredients:
3 heads garlic - roasted (wrap in foil roast 350 for 30 min)
1/2 c. + 3 T evoo
1/4 c. white wine vinegar
2 T dijon mustard
1/4 tsp s & P

Squeeze garlic into blender and rest of ingerd - proces til smooth) Cook peas sliced bell peper & sliced onion in evoo stiring for 5 - 7 min.
add RGD and stir heat til warmed through.
Serve with Feta cheese & S/P
(I blanched peas for ab 4 min in boiling water then tossed into cold water bath - just to make sure they got heated through)