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1 pound fully cooked ham slice, 1/2-inch thick 5 cup thinly sliced potatoes 1 can (10 and 1/2 ounces) cream of mushroom soup or cream of celery soup 1/4 cup milk 1/2 cup chopped onion 1/4 cup chopped green bell pepper dash of pepper 2 tablespoons butter 1 cup of shredded cheddar cheese (optional) Cut ham in bite-sized cubes. Place half of the potatoes in a greased, shallow, 2-quart baking dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 F for 1 hour. Remove covering; bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time. Serves 6.

Ingredients 1/2 cup (125 ml) lemon juice, strained 3 eggs 1 can (300 ml) sweetened condensed milk 1 tsp (5 ml) vanilla 2 limes 8 oz (227 g) cream cheese, softened 2 tbsp (30 ml) granulated sugar Coconut Graham Crust 1 cup (250 ml) graham cracker crumbs 1/2 cup (125 ml) unsweetened desiccated coconut 3 Tbsp (45 ml) unsalted butter, softened 2 Tbsp (30 ml) granulated sugar 1 pinch salt For the coconut graham crust. In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper-lined 9-inch (2.5 L) springform pan. Bake in 350 F oven until golden brown, 10 to 12 minutes. Lets cool completely. (Make-ahead: cover and refrigerate for up to 48 hours) Filling In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla. Pour over the cooled crust. Bake in 350 F oven until set, 20 to 25. Let cool completely. Zest 1 of the limes to make 1 Tbsp. Squeeze and strain both limes to make 1/3 cup juice. In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours. (Make-ahead: cover loosely and refrigerate for up to 24 hours)

2 navel oranges thinly sliced 2 lemons thinly sliced 2 limes thinly sliced 1 pear cored and chopped 1 kiwi peeled and sliced 1 cup fresh strawberries sliced 1 20 ounce can of pineapple chunks in juice 1/2 cup white sugar 1/2 cup quantro (or other orange liquor) 1 cup white rum 1/3 cup coconut rum 2 cups of orange juice 2 750ml bottles dry red wine (chilled) 1/2 can of pink frozen lemonade concentrate thawed 1/4 cup lemon juice 2 Tbsp lime juice 1 cup Lemon Lime soda chilled Place the oranges, lemon, limes, Pear, kiwi, strawberries, pineapple chunks and juice and white sugar into a large bowl. Pour the quantro, rum, white rum, coconut flavored rum and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for two hours. Add the red wine, pink lemonade concentrate, lemon juice and lime juice. Cover and refrigerate for two hours or overnight. Before serving, add the chill lemon lime soda. Serve over ice spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherry.

250ml chopped pecans or walnuts 1 520g pkg of yellow cake mix 1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling 4 eggs 125ml cold water 125ml cooking oil 125ml Bacardi amber or "1873" rum Glaze 125ml butter 50 ml water 250 ml granulated sugar 125ml Bacardi amber or "1873" rum Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (12 cup) Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

2/3 cup sweetened condensed milk 1 egg white a pinch of salt 2 1/2 cups of unsweetened shredded coconut 1/2 cup slivered candied pineapple 1/2 cup mango Line rim-less baking sheet with parchment paper or grease. Set aside. In a bowl, whisk together condensed milk, egg white, and salt. Add coconut, pineapple, and mango. Stir to coat evenly. Drop by rounded teaspoonfuls onto prepared sheet. Bake in center of 325 F oven for 15 to 20 minutes or until golden. Let cool on sheet on racks for five minutes. Transfer to racks and let cool completely.

4 ounces feta cheese in a block 1/4 of a large watermelon cubed into bite sized pieces mint leaves skewers balsamic vinegar for drizzling cubed the watermelon into bite sized pieces. Cube the block of feta. To assemble, stack the feta and watermelon with a mint leaf in between. Skewer the stack. Optionally, add 1 half a cup of balsamic vinegar to small sauce pan and reduce for 3-5 minutes until thickened. Drizzle over skewers.

4 boneless chicken breasts, skin on (6 to 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil 1/2 cup dry white wine 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup minced shallots (1 large) 3 tablespoons heavy cream 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature Directions Preheat the oven to 425 degrees. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

1 cup orzo (you can use whole-wheat orzo for a healthier option) 2 tablespoons olive oil (I use this California Extra Virgin Oil) 2 cloves garlic, minced 1 small onion, finely chopped 2 cups mushrooms (button, cremini, or baby bella all work well) 4 cups fresh spinach (roughly chopped) 2 cups vegetable broth ½ cup heavy cream (optional, for a creamier version; you can substitute with coconut cream for a dairy-free option) ½ cup grated Parmesan cheese (optional, but adds great flavor) Salt and pepper to taste Fresh herbs (such as thyme or parsley for garnish) Step-by-Step Guide to Making Mushroom and Spinach Orzo 1. Cook the Orzo Begin by cooking the orzo (I use Whole Foods Organic Orzo) according to the package instructions. Boil it in salted water for about 8–10 minutes until it’s al dente. orzo Remember to stir it occasionally to prevent it from sticking. Once cooked, drain the orzo and set it aside. You can also lightly toss it in a bit of olive oil to keep it from clumping together. 2. Sauté the Vegetables In a large skillet (I use this Lodge Cast Iron Skillet), heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until it becomes soft and translucent. Next, toss in the minced garlic and cook for another minute until it’s fragrant. sauteed veggies Afterward, add the mushrooms to the pan. Sauté them until they are golden brown and have released most of their moisture, about 5–7 minutes. Mushrooms contain a lot of water, so it’s important to give them enough time to cook down. This step will concentrate their flavors, making the dish more savory. 3. Incorporate the Spinach Once the mushrooms are browned, stir in the fresh spinach. Spinach wilts down quickly, so you only need to cook it for 1–2 minutes. It’s best to add the spinach in batches if your pan is not large enough to hold all of it at once. As the spinach wilts, you can add more until all of it is incorporated. 4. Add the Broth and Cream (Optional) After the spinach has wilted, pour in the vegetable broth. This step helps create a flavorful base for the orzo to absorb. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld together. For a creamier version of this dish, stir in the heavy cream at this stage. The cream gives the orzo a luxurious, velvety texture and balances out the earthiness of the mushrooms. If you’re going for a dairy-free option, coconut cream works just as well and adds a subtle sweetness. 5. Combine with Orzo and Cheese Now, add the cooked orzo into the skillet with the mushroom-spinach mixture. Stir everything together until the orzo is evenly coated in the sauce. If the mixture looks too dry, you can add a splash more vegetable broth or cream to reach your desired consistency. Mushroom and Spinach Orzo done Next, sprinkle in the grated Parmesan cheese (I use Happy Belly Cheese Shaker) and mix it in until it’s fully melted and incorporated into the orzo. The cheese not only adds flavor but also helps thicken the sauce, making the dish even more indulgent. 6. Season and Serve Before serving, taste the dish and adjust the seasoning as necessary. Add salt and freshly ground black pepper to taste. If you want to add a bit of brightness to the dish, you can squeeze a little lemon juice or zest over the top. Finally, garnish with fresh herbs like parsley or thyme to add a pop of color and freshness. For an extra bit of texture, you can also sprinkle toasted pine nuts or chopped walnuts over the top. Serve the mushroom and spinach orzo immediately while it’s warm and creamy.

Ingredients 1 pint (16 ounces) heavy cream 2 tablespoons (1 ounce) cultured buttermilk (or yogurt) Directions Combine buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.

4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper 8 ounces crème fraîche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Ingredients Cooking spray 2 Tbsp. neutral oil 1 medium yellow onion, chopped 1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving 2 cloves garlic, finely chopped 3 cups shredded cooked chicken 1 (15.5-oz.) can black beans, rinsed, drained 1 (15.25-oz.) can corn, drained 1 1/2 tsp. kosher salt 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. freshly ground black pepper 1 (15-oz.) can fire-roasted tomatoes 1 (10.5-oz.) can cream of chicken soup 2 cups crushed tortilla chips, divided 1 1/2 cups shredded cheddar, divided 1 1/2 cups shredded Monterey Jack, divided Chopped fresh cilantro, tomatoes, and avocado, for serving Directions Step 1 Preheat oven to 350°. Grease a 13" x 9" pan with cooking spray. Step 2 In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes. Add tomatoes and soup and stir to combine. Step 3 Spread half of chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack. Step 4 Bake casserole until bubbly and cheese is melted, 25 to 30 minutes. Step 5 Top with cilantro, tomatoes, avocado, and jalapeño. Top the casserole, nacho-style, with chopped cilantro, tomatoes, and avocado and sliced jalapeño. (A few dollops of sour cream and squeezes of lime)

¼ cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons) 2 firm, ripe Hass avocados 2 pints cherry or grape tomatoes, halved through the stem ½ cup medium-diced red onion Good olive oil Kosher salt and freshly ground black pepper 3 ounces baby arugula Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.