• 1 kielbasa sausage
• 1 bunch large leaf basil
• 1 jar roasted red peppers
• 1 jar marinated artichoke hearts
• wooden toothpicks

In a skillet, add the sliced kielbasa and brown on both sides. Remove from pan, pat dry and set aside. Rinse basil and pinch off the stems. Drain artichoke hearts and red peppers. Cut these into 1 inch pieces.

Assemble the pieces in stack fashion. First place a kielbasa slice down and the following on top: artichoke heart, pepper, and folded basil leaf. Skewer with tooth tick or thicker wooden pick.

• 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
• 12 slices Italian hard salami
• 3 tbsp Dijon mustard
• 6 slices Muenster cheese
• 1 egg, beaten with 1 tsp water

Preheat the oven to 375°.  Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet lightly to remove the fold marks.  Spread the cheese on the pastry sheet to within 1/2 inch of the edge.  Sprinkle with the Dijon mustard, Gruyere cheese slices and salami.  Starting at a short side, roll up like a jelly roll.  Place the pastry, seam-side down, onto a baking sheet.  Brush with beaten egg and water wash on top of each.

Refrigerate for 15 minutes or until the pastry is firm.

Cut the pastry crosswise into 20 (1/2-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets. Bake for 20 minutes or until the pastries are golden brown.  Let the pinwheels cool on the baking sheets on wire racks for 10 minutes.

• 8 medium red potatoes, chopped
• 8 slices of thick bacon
• 1 bunch green onions
• 2 tbsp balsamic vinegar
• 1/4 tsp white pepper

Place the bacon in a cold frying pan and on low, cook until crisp, but not burned. This is low and slow, so be patient. We want all the fat rendered and saved to fry the potatoes in later. Remove bacon and crumble, set aside.

In the meantime, depending on your preference, cut potatoes small dice or larger, quartered pieces. Place in a saucepan and cover with water, salt liberally. Bring to a boil and lower to medium, cook for 4 minutes. Drain and let dry for a few minutes, water will splatter in the hot oil in the next step. Fry potatoes in the bacon fat until completely browned.

Next, add the bacon and chopped green onions, splash in the balsamic vinegar and toss to coat evenly. Salt and pepper to taste, serve warm!

Tabbouleh Salad:

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt and freshly ground black pepper, to taste
• 2 cups finely chopped parsley
• 1/4 cup chopped fresh mint
• 1 tomato, diced
• 1 small cucumber, peeled, seeded and diced

In a saucepan combine water and bulgur and bring to a full boil. Remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, about 25 minutes. If any water remains, drain bulgur in a fine-mesh sieve. Let cool for 15 minutes or so.
In a small mixing bowl combine lemon juice, oil, garlic, salt and pepper. Add parsley, mint, tomatoes, and cucumber to the bulgur. Add the dressing and toss. Chill for at least 1 hour to serve cold and allow flavors to meld together.

Grilled Lamb:

• 2 lbs ground lamb
• 1 tbsp ground cumin
• 1 tbsp onion powder
• 1 tsp garlic powder
• salt and freshly ground black pepper

Mix all in a bowl to incorporate completely and form into 4 individual patties. Grill to your liking and serve with salad and tzatziki on the side. (See recipe below).

• 1 large peeled  cucumber, quartered, seeded, chopped
• 1 cup plain yogurt
• 1/4 cup (packed) finely chopped fresh mint
• 2 tbsp fresh squeezed lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper
• salt and freshly ground black pepper to taste

Whisk the yogurt, mint, lemon juice, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season the mixture to taste with salt and pepper. Cover and refrigerate at least 2 hours. Serve with grilled meats.

• 2 ripe papayas
• 2 cups flaked cooked crab meat
• 2 tbsp finely chopped green onion tops or chives
• 1/2 tsp curry powder
• 1/2 lemon, juiced
• 2 tbsp toasted sunflower seeds
• mint for garnish

Cut the papayas in half lengthwise and carefully remove all seeds. Use a melon baller and scoop out the papaya pulp. Be careful not rip the skin which will be the shell for the meal.

In a frying pan toast the sunflower seeds lightly and let cool. In a mixing bowl lightly toss the toasted seeds, crab meat, chives, lemon juice and curry powder with the papaya balls and mix well. Divide the mixture evenly between the 4 papaya shells and garnish with the mint sprig. Serve as a side dish or light salad with dinner or lunch.

• 8 oz. Gruyere cheese, finely grated
• 8 egg whites
• 1 cup seasoned bread crumbs
• peanut oil for frying

Beat the egg whites until stiff, but not dry. Fold the grated cheese into the egg whites. Form into bite sized balls. Roll in the breadcrumbs. Fry the cheese balls in the hot oil and fry until a golden brown. Serve after cooled, but still warm. This makes about 30 pieces.

• 1-15oz. can white beans
• 2 tbsp fresh lemon juice
• 1 tbsp chopped garlic
• 1 tsp ground cumin
• 1 tsp ground chili powder
• chopped cilantro to taste/garnish

Place all in a food processor except the cilantro – blend until smooth. Add the chopped cilantro as a garnish. Serve with toasted, garlic rounds made from sourdough bread.

• 1 small pesto from refrigerator section of market (or see below)
• 1 cup cottage cheese
• 1 cup lite sour cream
• 1/2 cup grated Parmesan cheese
• fresh ground pepper to taste

Blend all in a food processor until smooth. Serve with bread sticks or any vegetable cold for dipping.

Basil Pesto recipe:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves
• Salt and freshly ground black pepper to taste

Add all ingredients except for olive oil to food processor. Blend with pulsing motion for a minute and slowly add the oil in a steady stream to blend thoroughly. This makes 1 cup of fresh basil pesto which can be used over hot pasta or as a dipping sauce.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Dipping sauce:

• 2 tbsp melted butter
• 2 tbsp honey
• 2 tbsp lemon juice

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well. Dip in sauce to eat.