• 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.

• 1 large papaya, seeded and cubed
• 5 tomatillos, chopped
• 1/4 red onion, chopped
• 1 crushed garlic clove
• 2 tbsp jalapeno rings, chopped
• 1/4 cup lime juice
• 1 tsp sugar
• 1/4 cup cilantro, chopped
• salt and freshly ground black pepper

Combine all the ingredients in a bowl and mix thoroughly to incorporate completely. Season to taste and refrigerate at least 12 hours or overnight to let the flavors meld.

• 1/3 cup sugar
• 1/4 salt
• 2 cups soy sauce
• 1 cup water
• 1 cup dry white wine
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1 tsp Tabasco sauce

Mix all of the above in a bowl with a whisk to incorporate thoroughly. In a 13×9″ pan pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon to cover. Refrigerate at least 8 hours. Place salmon on a rack to drain overnight. Follow your smoker instructions and using alder wood chips, smoke the salmon for 6 hours.

• 10 chicken tenders
• 1 egg white
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 tsp white pepper
• 1/2 tsp ground thyme
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 cup ground pecans ( I use a spice grinder or food processor)
• 2 tbsp vegetable oil

Beat the egg white until slightly frothy in a wide shallow dish. In another bowl mix all the spices and seasonings. Add the ground pecans that resemble coffee grounds and mix thoroughly.

Dip each chicken tender in the egg white and roll in the pecan spice mixture to coat evenly.

In a large skillet heat the oil over medium heat. Cook the chicken tenders on both sides until firm to touch and they are a golden brown. Drain on paper towels and serve warm with ranch dressing or your favorite sauce. I love an Apricot Sauce I make (recipe to follow).

• 1/3 cup sugar
• 1 tbsp instant tea
• 1 tbsp grated lemon peel
• 1 egg white
• 2 cups whole, blanched almonds

Preheat oven to 300˚.

In a small bowl combine the sugar, tea and lemon peel. Mix thoroughly and set aside. Beat the egg white until nice and frothy. Add the almonds and toss well to coat. Drain on paper towels. Toss the almonds in the sugar/tea/peel mixture to coat evenly.

Spread in a single layer on a baking sheet sprayed with Pam. Bake for 15-20 minutes until toasted. Cool and enjoy!

• 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.

• 4 cups fresh green beans trimmed and washed
• 2 garlic cloves
• 2 cups distilled white vinegar
• 1 bunch of fresh dill
• 1 cup water
• 1 tsp pickling salt
• 2 fresh red peppers

Wash jelly jars, keep hot and prepare the lids per manufacturers instructions. Boil vinegar water. Distribute seasonings in each jar and fill each with the raw green beans leaving 1/2″ space on top. Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles. Wipe the top with a clean cloth and place on lid and seal. Process the jars in boiling water for 5 minutes. Store in a cool, dry place for 6 weeks.

• 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.