Chic Pea Salad

1 can Chick Peas
1 large ripe tomato, chopped
1/8 cup chopped red onion
1 garlic clove, chopped
1/4 cup chopped cilantro
1 lime, juice and zest
1 Tbs olive oil
1 Tbs Balsamic Vinegar
salt and pepper to taste
1/2 tsp tumeric, optional

In medium bowl, combine all ingredients

Buttermilk Spinach Sauce (for pasta or gnocchi)

Olive oil to cook with
2-3 Tbs butter
2 cloves garlic
2 Tbs chopped onion
1/4 tsp ground sage
4 Tbs grated cheese
3 Tbs honey
salt and pepper to taste
1/2 Cup buttermilk (warmed in microwave)
1 bag fresh spinach

In large sauce pan, on medium heat add oil and butter.  Add chopped garlic, oniion, sage, cheese, honey, salt, pepper, whisk.  Add warm buttermilk, whisk.  Add fresh spinach and mix until wilted down.  Pour on top of gnocchi.

Lemon Butter Spinach Sweet Potato Gnocchi

1 cup sweet potato, mashed
1/3 cup ricotta cheese
2-3 cups flour
1 egg
1/2 tsp cinnamon
1 tsp salt
1/8 tsp blk pepper

Whisk together potato, ricotta and egg.  In separate bowl mix 2 cups flour, cinn, salt and pepper.  Add to potato mixture.  Mix and knead until ball forms.  Dough will be wet.  Remove from bowl.  With remaining flour dust counter and knead dough into flour.  Keep adding flour and kneading until dough is firm enough to roll into ball without being sticky.  Separate into 4 pieces.  Roll each piece into long strips.  Cut 3/4 inch to 1 inch pieces throughout long strip.   When all strips and cut in small pieces then they are ready to roll into the gnocchi.

Rolling Gnocchi:  Flip over fork so the tines are face down facing you.  Place small piece of dough in center of tines and gently press down creating dents in dough from fork.  At same time gently roll dough downward folding  dough over to create a moon crater shape, repeat.  Dry on floured sheet pan.

Cook in boiling water until pasta floats to top of pot.  Remove gnocchi with slotted spoon to drain  Mix with favorite sauce. (Lemon Butter Recipe Below)

Lemon Butter Sauce:
  2 cups fresh spinach, washed
  2 stick melted butter, salted
  2 Tbs olive oil
  1 lemon, juiced
  2 Tbs white wine
  garnish with fresh sage and lemon zest

Saute heat butter and oil on medium heat.  Add spinach until cooked.  Add lemon and wine, stirring.  Toss with pasta and garnish.

Mussels and Spaghetti

2 lbs mussels, cleaned
oil for steaming
4 chopped cloves garlic
3 Tbs chopped red onion
1 bay leaf
3 Tbs chopped red bell pepper
1 1/2 cups butter
1/2 cup chicken broth
1/8 cup white cooking wine


In large pot add oil, heat on medium for 2 mins.  Add garlic, onion, bay leaf and red bell pepper.  Cook for 2-3 mins.  Add mussels, butter, broth and wine and cover.  simmer until mussels open.  Serve on top of favorite pasta.

Pork Breakfast Sausage

2 lbs ground Pork

1/3 c brown sugar

2 Tbs ground sage

1/2 tsp ground cloves

1 tsp salt

1/2 tsp ground pepper

In large skillet add fresh ground pork.  In small bowl mix all dry ingredients then add to pork.  Saute on medium heat until completely cooked.

Cranberry Chicken

4-6 Fresh Chicken Breast
1 can Whole Berry Cranberry Sauce
8 ozs Catalina French Dressing or California French
1 envelope Lipton Onion Soup mix

Preheat oven to 350 degrees.  Heat sauce, dressing and soup mix in small sauce pan on medium heat for 5 minutes, stirring.  Place chicken in baking dish.  Pour sauce mixture over chicken and bake for approx. 40 min

Serve on top of rice.

Pico de Gallo with avocado

!/2 cup chopped avocado
1/2 cup tomatoes
2-3 TBS diced red onion
1/8 cup fresh, finely minced Cilantro
2 Tbs Wishbone Italian Dressing (shake well)
1 lime, juiced
1/2 tsp sea salt

Combine all ingredients in medium size bowl.  Slice and squeeze juice from lime, sprinkle with sea salt.  Mix and chill until ready to serve.