Vella's Market in Constantia, NY
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Meat Department
Deli Department
Produce Department
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Our Favorite Recipes

Ingredients are available at BUCKINGHAM.

We’ve got the ingredients you NEED at a price you’ll LOVE!


1 (1 oz.) slice whole-grain bread, torn into pieces
4 tsp. extra-virgin olive oil
2 lb. fresh Brussels sprouts, trimmed and halved
3 tbsp. grated Parmesan cheese
1/3 cup fat-free sour cream
1-1/2 tsp. grated lemon zest
1-1/2 tbsp. fresh lemon juice
1/4 tsp. garlic powder
1/4 tsp. kosher salt
1/3 cup water
2 small red jalapeno peppers, thinly sliced

1. Preheat oven to 350ºF. Line small baking sheet with parchment paper.
2. Pulse bread in food processor until coarse crumbs form; transfer to small bowl. Add 1-1/2 tsp. oil and toss until evenly moistened. Sprinkle crumbs evenly on baking sheet. Bake, tossing
every 4 minutes, until golden and crisp, 12-14 minutes. Cool. (If making ahead, store in airtight container at room temperature for up to 1 day.)
3. Meanwhile, bring large saucepan of lightly salted water to boil. Add Brussels sprouts and cook until crisp-tender, 4-6 minutes. Drain and transfer to large bowl of ice water to cool. With slotted
spoon, transfer Brussels sprouts to paper towels; drain well. (If making ahead, chill in zip-close plastic bags up to 1 day. Return to room temperature.)
4. Mix breadcrumbs and Parmesan in bowl. Whisk sour cream, lemon zest and juice, remaining 1-1/2 tsp. oil, garlic powder and salt in cup. Mix Brussels sprouts, water and jalapenos in large deep skillet; bring to simmer over medium heat. Cover and cook, stirring until Brussels sprouts are hot, 2-3 minutes. Uncover and cook until liquid evaporates, 1 minute. Stir in sour cream mixture until blended; top with breadcrumb mixture.
Makes 10 servings.


1 cup plus 1 tbsp. granulated sugar, divided
1 cup plain Greek yogurt
1/2 cup vegetable oil
3 large eggs
2 tbsp. grapefruit zest
1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup plus 2 tbsp. fresh grapefruit juice, divided
1 cup confectioners’ sugar
1 tbsp. minced crystallized ginger

1. Preheat oven to 350º. Spray a 10 in. loaf pan with nonstick baking spray with flour.
2. In a large bowl, whisk together 1 cup granulated sugar with next 5 ingredients. In a medium bowl, whisk together flour, baking powder and salt. Slowly whisk flour mixture into yogurt mixture. Pour batter into prepared pan.
3. Bake for 44 to 48 minutes or until a wooden pick inserted into center comes out clean. Let it cool in pan for 10 minutes.
4. Meanwhile, in a small saucepan, bring 1/3 cup grapefruit juice and remaining 1 tbsp. granulated sugar to a boil over medium heat, stirring until sugar dissolves. Slowly pour grapefruit juice mixture over warm cake in pan, and let cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack.
5. In a small bowl, whisk together confectioners’ sugar, ginger and remaining 2 tbsp. grapefruit juice until smooth. Drizzle over cooled cake. Store, covered, for up to 3 days.
Makes 1 (10 in.) loaf cake.


2 tbsp. Extra Virgin Olive Oil (EVOO)
1 lb. hot Italian sausage, casing removed
1-1/2 lbs. small round potatoes, quartered
Salt and pepper
1 bulb fennel, trimmed and sliced into wedges
1 large or 2 medium onions, peeled, halved lengthwise and sliced into thin wedges
3-4 cloves garlic, sliced
2 firm medium zucchini, halved lengthwise, then sliced 1/2 in. thick
1 pt. cherry tomatoes or 12 to 16 cocktail tomatoes (a little bigger than cherry tomatoes)
4 cups vegetable or chicken stock
1 cup tomato sauce or passata
1/4 cup flat-leaf parsley, chopped
Crusty bread or rolls, for serving

1. In a soup pot, heat the EVOO over medium. Add the sausage and cook until browned and crumbly, 5 minutes. Transfer to a plate. Add the potatoes to the pot, season with salt and pepper and cook until lightly browned, 5 minutes. add the fennel, onion, garlic, zucchini and tomatoes. Cover and cook until the
vegetables soften and the tomatoes burst, 7 to 8 minutes. Add the stock and tomato sauce. Stir in the sausage and parsley. Simmer until heated through, about 10 minutes. Serve with warm bread.
Makes 4 servings.


2-1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1-1/2 cups shredded zucchini
1/2 cup orange juice
1 tsp. almond extract
1/4 cup butter or margarine, softened
2 cups confectioners’ sugar
3 tbsp. orange juice concentrate
Orange peel strips, tied into knots, optional

1. In a large bowl, combine the first six ingredients. In a mixing bowl, beat eggs until frothy. Add sugar and oil, mix well. Stir in zucchini, orange juice and almond extract. Pour into dry ingredients, stir just until moistened. Transfer to a greased 9 x 13 in. baking pan. Bake for 35-40 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, cream butter and confectioners’ sugar until smooth; stir in orange juice concentrate to achieve a spreading consistency. Frost cake. Garnish with orange peel knots in desired.
Makes 12-15 servings.


1 cup ketchup
1/3 cup French salad dressing
1/3 cup soy sauce
1 tbsp. Worcestershire sauce
1 lb. boneless beef sirloin steak, cut into 1 in. cubes
1 cup fresh baby carrots
2 tbsp. water
1 lb. medium fresh mushrooms, halved
1 medium green pepper, cut into 1 in. pieces
1/2 medium onion, cut into 1 in. pieces
Hot cooked rice, optional

1. In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag, add steak. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Place carrots and water in a microwave safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard the marinade. On 10 metal or soaked wooden skewers, alternately thread beef, carrots, mushrooms, green pepper and onion.
3. Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Serve with rice if desired.
Makes 5 servings.


5 lbs. red potatoes, peeled if desired
2 tsp. salt
4 hard-boiled eggs, peeled and diced
3/4 to 1 cup mayonnaise
1/2 cup sweet pickle relish
Black pepper

1. Place the potatoes in a dutch oven. Add 2 tsp. salt and enough water to cover the potatoes. Boil the potatoes for 20 to 30 minutes (time will depend on size of the potatoes), or until they are tender when pierced with the point of a knife but hold the shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Cut into 1/2 in. cubes. Add the chopped eggs, mayonnaise and sweet relish. Gently fold to combine. Add salt and pepper to taste.


1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
3/4 cup olive or vegetable oil
1/3 cup tarragon or cider vinegar
2 tbsp. water
1 tsp. lemon juice
1 tsp. sugar
1 tsp. salt, optional
3/4 tsp. dried thyme
1 garlic clove, minced
1/2 tsp. celery seed
1/4 tsp. Italian seasoning
1/4 tsp. lemon-pepper seasoning
1/4 tsp. paprika
1/4 tsp. ground mustard

1. Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a
slotted spoon.
Makes 6-8 servings.


2 tbsp. olive oil
1 small onion, finely chopped
Kosher salt and pepper
3 tbsp. fresh thyme leaves
1 clove garlic, finely chopped
1 lb. lean ground beef
1/2 cup dry white wine
6 large tomatoes (about 8 oz. each)
3 oz. Gruyere cheese, grated (about 3/4 cup)
Arugula salad, for serving

1. Heat the broiler and position the rack 6 in. below the heat source. Line a large rimmed baking sheet with foil.
2. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 tsp. each salt and pepper and cook, stirring occasionally, until tender and beginning to turn golden brown, 8 to 10 minutes. Stir in thyme and garlic and cook for 1 minute.
3. Add the beef, season with 1/2 tsp. each salt and pepper and cook, breaking it up with a spoon until browned, 6 to 8 minutes. Add the wine and simmer, stirring occasionally, until nearly evaporated, 3
4. While the onions are cooking, using a sharp knife and working at an angle, remove the tomato stem, leaving a 2 in. wide opening in the tomato. With a spoon, scoop out most of the seeds and pulp (without breaking the skin). Transfer the tomatoes to the prepared baking sheet.
5. Divide the meat mixture among the tomatoes (about 1/2 cup each) and top with the cheese (about 2 tbsp. each). Broil until the cheese melts and is beginning to brown, 2 to 3 minutes. Serve with a salad, if desired.
Makes 6 servings.


12 oz. dry elbow macaroni
1 lb. ground chuck
1 yellow onion, diced
2 carrots, diced
1 tbsp. minced fresh garlic
1 tbsp. each sweet Hungarian paprika and tomato paste
1 tsp. each caraway seeds and dried marjoram
1 can crushed tomatoes (28 oz.)
1 can diced tomatoes in juice (14.5 oz.)
1 jar sliced pimentos (4 oz.)
2 tbsp. red wine vinegar
Salt and black pepper to taste
8 oz. cubed Velveeta cheese

1. PREHEAT oven to 350º.
2. COOK macaroni in a pot of boiling salted water according to package directions, drain.
3. COOK ground chuck, onion, carrots and garlic in a large saucepan over medium heat, stirring periodically until chuck is brown; drain and return to pan.
4. STIR IN paprika, tomato paste, caraway seeds and marjoram; cover and cook 5 minutes.
5. ADD crushed and diced tomatoes, pimentos and vinegar. Bring the mixture to a simmer and cook until carrots are fork tender, 20 minutes, season with salt and pepper. Stir in Velveeta and macaroni. Transfer goulash to a 9x13 inch baking dish and bake until Velveeta melts.
Makes 6 servings.


4 cups hearts of romaine salad mix
3/4 cup sliced fresh strawberries
1/ 2 cup unsweetened pineapple tidbits, drained
1/4 cup mandarin oranges, drained
1/4 cup fresh blueberries
1/4 cup chopped pecans
1/4 cup poppy seed salad dressing

1. Arrange salad mix among 4 salad plates. Top with the strawberries, pineapple, oranges and blueberries. Sprinkle with pecans. Drizzle with dressing.
Makes 4 servings.


1 (5 oz.) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 oz.) package frozen strawberries, thawed
1 (12 oz.) container frozen whipped topping, thawed

1. Prepare pudding with milk according to package directions. In a trifle bowl, or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Makes 18 servings.


1-1/2 lbs. fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup (4 oz.) shredded cheddar cheese

1. If desired, partially cook the asparagus, drain. Place the asparagus in a greased 9 in. square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour
over chicken. Cover and bake at 375º for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.
Makes 4 servings.


1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
2 3/4 cups milk
4 egg yolks, beaten
2 tbsp. butter or margarine
1 tbsp. vanilla extract
4 medium firm bananas
1 cup heavy cream, whipped
1 pastry shell (10 inches), baked
Juice and grated peel of 1 lemon
1/2 cup apple jelly

1. Soften gelatin in cold water, set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks; cook over low heat, stirring constantly, until thickened and bubbly, about 20-25 minutes. Remove from heat, stir in softened gelatin until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm.
2. Fold whipped cream into custard. Slice 3 bananas, fold into custard/whipped cream mixture. Spoon into pie shell. Chill until set, about 4-5 hours.
3. Shortly before serving, place lemon juice in a small bowl and slice the remaining banana into it. Melt jelly in a saucepan over low heat. Drain banana; pat dry and arrange on top of pie. Brush banana with the jelly. Sprinkle with lemon peel. Serve immediately.
Makes 8 servings.


1 fresh beef brisket (3-1/2 lbs.)
1 jar (18 oz.) hickory smoke flavored barbecue sauce
1/2 cup finely chopped onion
1 envelope chili seasoning
1 tbsp. Worcestershire sauce
1 tsp. minced garlic
1 tsp. lemon juice
14 hamburger buns, split

1. Cut brisket in half, place in a 5 qt. slow cooker. In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on high for 5-6 hours or until meat is tender.
2. Remove beef; cool slightly. Shred and return to the slow cooker. Heat through. Serve on buns.
Makes 14 servings.


3 tbsp. butter or margarine
2 tbsp. brown sugar
2 lbs. fresh asparagus. cut into 2 in. pieces (about 4 cups)
1 cup chicken broth

1. In a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook
sauce, uncovered until reduced by half. Pour over asparagus and serve immediately.
Makes 4-6 servings.


1 tbsp. whole-grain mustard
1 tbsp. dijon mustard
1 tbsp. honey
4 small chicken legs, split (4 thighs & 4 drumsticks)
Kosher salt and pepper
1 tbsp. olive oil
2 cloves garlic, finely chopped
4 plum tomatoes, roughly chopped (about 1-1/2 cups)
1 tsp. granulated sugar
1 (15 oz.) can small white beans, rinsed
1 tbsp. red wine vinegar
1/2 tsp. Worcestershire sauce
1/4 cup fresh flat-leaf parsley, roughly chopped
Corn bread, for serving

1. Heat the grill to medium-low. In a small bowl, combine the mustards and honey. Season with chicken with 1/4 tsp. salt and 1/2 tsp. pepper. Place on the grill skin-side up and cook, covered, for 25 minutes.
2. Uncover and continue cooking, turning and basting with the mustard mixture until the chicken is slightly charred and cooked through, 3-5 minutes more.
3. While the chicken is grilling, heat the oil in a medium skillet over medium heat. Add the garlic and cook, stirring occasionally, until light golden brown, 1-2 minutes.
4. Increase the heat to medium-high, add the tomatoes and sugar, tossing occasionally until the tomatoes begin to break down, about 3 minutes. Add the beans, vinegar, Worcestershire and 1/4 tsp. pepper. Cook, stirring occasionally, until heated through, about 2 minutes; fold in the parsley. Serve with the chicken and corn bread, if desired.
Makes 4 servings.


1 cup biscuit/baking mix
1/4 cup cold butter
3 tbsp. cold water
1 cup sugar
3 tbsp. plus 1-1/2 tsp. cornstarch
1 cup water
2 tsp. corn syrup
1 pkg. (3 oz.) raspberry gelatin
3 1/2 cups fresh raspberries
Whipped topping, optional

1. Place baking mix in a small bowl, cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press into bottom and up the sides of a 9-in. pie place coated with cooking spray.
2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450º for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
3. In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from heat, stir in gelatin until dissolved.
4. Place raspberries in pie crust, pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired.
Makes 8 servings.


4 tbsp. unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 tsp. ground nutmeg
1/2 cup purchased refrigerated basil pesto
Salt and black pepper to taste

1 pkg. whole-milk ricotta cheese (15 oz.)
1 cup grated Parmesan
1/2 cup purchased refrigerated basil pesto
12 dry, flat, no-boil lasagna sheets
3 cups diced rotisserie chicken, divided
4 cups shredded part-skim mozzarella, divided

1. PREHEAT oven to 350º.
2. FOR THE BÉCHAMEL, MELT butter in a large saucepan over medium heat. Whisk in flour and cook 2 minutes.
3. SLOWLY whisk in milk and nutmeg, bring to a simmer and cook 2 minutes more. Off heat, stir in 1/2 cup pesto; season with salt and pepper.
4. FOR THE LASAGNA, STIR together ricotta, Parmesan and 1/2 cup pesto; season with salt and pepper.
5. SPREAD 2/3 cup béchamel in bottom of a 9 x 13 in. baking dish. Lay 3 lasagna sheets side by side. Top with 1/2 cup ricotta mixture, 3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella. Repeat layering three more times, topping the final layer with 1-1/2 cups mozzarella. Cover lasagna with foil.
6. BAKE lasagna until bubbly, about 45 minutes. Remove foil and bake lasagna 15 minutes more, then broil on high until golden, 2-3 minutes. Let lasagna rest 15 minutes before serving.
Makes 12 servings.


2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional
1 package (3 oz.) cream cheese, softened
1/4 cup butter or margarine, softened
1 tbsp. milk
1 tsp. vanilla extract
2 cups confectioners’ sugar
Additional chopped walnuts, optional

1. In a mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs, add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
2. For frosting, in a small mixing bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners’ sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.
Makes 20-24 servings.


1/4 cup chopped onion
1/4 cup olive oil
2 tbsp. lemon juice
2 tbsp. soy sauce
1 tbsp. sugar
1 tbsp. cider vinegar
1 tbsp. honey
2 tsp. minced garlic
2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
6 beef T-bone steaks (1 in. thick and 12 oz. each)

1. In a large resealable plastic bag, combine the first 11 ingredients; add steaks. Seal bag and turn to coat; refrigerate for 2-4 hours.
2. Drain and discard marinade. Grill steaks, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145º, medium 160º, well done 170º).
Makes 6 servings.


4 tbsp. olive oil, divided
1/2 cup panko (Japanese bread crumbs)
1 tbsp. dried parsley
2 shallots, chopped
1 tbsp. minced garlic
4 (6 oz.) bags fresh baby spinach
2 tbsp. water
1 (8 oz.) package 1/3 less fat cream cheese, softened
1/2 cup grated Parmesan cheese
1 tsp. sugar
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground red pepper

1. In a small skillet, heat 2 tbsp. olive oil over medium heat. Add bread crumbs and parsley; cook stirring frequently for 3 to 4 minutes or until browned. Set aside.
2. In a large Dutch oven, heat remaining 2 tbsp. olive oil over medium heat. Add shallot and garlic; cook, stirring frequently, for 3 minutes. Add spinach and 2 tbsp. water. Cover and cook, stirring frequently, for 5 minutes or until spinach is wilted. Drain spinach and return to pan over low heat. Add cream cheese and remaining 5 ingredients, stirring until cheese is melted. Top with bread crumb mixture just before serving.
Makes 10-12 servings.


4 lbs. Yukon gold potatoes, peeled and cut into 1/2-in. pieces
2 tbsp. plus 1/2 tsp. salt, divided
2 cups half-and-half
1 (6 oz.) package shredded Parmesan cheese
4 cloves garlic, minced
2 tbsp. butter
1 tbsp. chopped fresh parsley
2 tsp. ground black pepper
Garnish: chopped fresh parsley

1. In a large saucepan, bring potatoes, 2 tbsp. salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 10 minutes or until potatoes are tender. Drain potatoes, and return to pan.
2. Using a potato masher, mash potatoes to desired consistency. Add half-and-half, remaining 5 ingredients, and remaining 1/2 tsp. salt, stirring to combine. Garnish with parsley, if desired. Serve immediately. Makes 4 to 6 servings.


1/2 cup chopped onion
1 tbsp. butter
1 pkg. (6 oz.) fresh baby spinach
3 tsp. minced garlic
1/4 cup chopped walnuts, divided
4 boneless pork loin chops (1 in. thick and 6 oz. each)
1/4 tsp. pepper
1 tbsp. olive oil
2 tbsp. all-purpose flour
1/4 tsp. salt
3/4 cup chicken broth
1 tbsp. lemon juice

1. In a large skillet, saute onion in butter until tender. Add the spinach, garlic and 2 tbsp. walnuts, cook and stir just until spinach is wilted. Remove from the heat, set aside.
2. Cut a deep slit in each pork chop, forming a pocket. Stuff 1/4 cup spinach mixture into each chop. Secure with toothpicks. Sprinkle with pepper. In the same skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and meat thermometer reads 160º. Remove and keep warm.
3. Stir flour and salt into the skillet until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops, sprinkle with remaining walnuts.
Makes 4 servings.


6 to 8 ice cubes
1/2 cup cubed cantaloupe
1/2 cup pineapple chunks
1/2 cup cranberry juice
1/3 cup sliced banana
1/4 cup pineapple juice
1 tbsp. honey
3/4 tsp. lemon juice
1/4 tsp. grated lemon peel

1. Place all ingredients in a blender or food processor, cover and blend until smooth.
Makes 2-3 servings.


1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tbsp. chopped green onion
1 tbsp. shredded Parmesan cheese
Dash crushed red pepper flakes
2 tbsp. prepared Italian salad dressing

1. In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.
Makes 2 servings.


1/3 cup orange juice
1/3 cup maple syrup
2 tbsp. balsamic vinegar
1 1/2 tsp. Dijon mustard
1 tsp. salt, divided
3/4 tsp. pepper, divided
1 tbsp. minced fresh basil or 1 tsp. dried basil
1/2 tsp. grated orange peel
6 boneless skinless chicken breast halves

1. In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 15 minutes. Stir in basil and orange peel. Remove from heat; set aside.
2. Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture.
Makes 6 servings.


1 cup sliced onion
1 tbsp. minced garlic
2 tbsp. extra-virgin olive oil
1 cup each sliced carrots and cremini mushrooms
2 cups broccoli florets
1 cup dry pearl couscous
1-1/2 cups low-sodium vegetable broth
1/2 tsp. each kosher salt and red pepper flakes
2 cups chopped fresh spinach
1 cup halved grape or cherry tomatoes
2 tbsp. sliced almonds, toasted
1 tbsp. minced fresh parsley
2 tsp. minced lemon zest
SAUTE onion and garlic in oil in a saute pan over medium-high heat until onion begins to soften, 2-3 minutes.
ADD carrots and mushrooms; cook 2-3 minutes. Stir in broccoli and couscous and cook 1 minute more. Add broth, salt and pepper flakes. Bring mixture to a boil, reduce heat to medium-low, cover and cook until couscous is al dente, about 9 minutes. Stir in spinach and tomatoes, cook until spinach wilts, about 1 minute.
COMBINE almonds, parsley and zest.
Serve couscous with topping.
Makes 4 servings.


1/4 cup sherry or white wine vinegar
1 tsp. minced fresh garlic
1 tsp. anchovy paste
1/4 tsp. honey
1/3 cup extra-virign olive oil
Salt and black pepper to taste

8 cups chopped romaine lettuce
2 Cara Cara oranges, peeled and segmented
1/3 cup sliced pimento-stuffed green olives
1/4 cup slivered almonds, toasted
Shredded Manchengo cheese (optional)

1. WHISK together vinegar, garlic, anchovy paste and honey. Drizzle in oil and whisk until emulsified; season with salt and pepper.
2. COMBINE romaine, oranges and olives, then toss with vinaigrette. Garnish salad with almonds and Manchego.
Makes 4 servings.


8 whole tiny yellow or red potatoes
2 tbsp. olive oil
1 lb. tri-tip steak or top sirloin steak, cut into 1 to 1-1/2 in. cubes
1 tbsp. red wine vinegar
1 tsp. dill seeds, crushed
1/2 tsp. cracked black pepper
1/2 tsp. crushed red pepper
1 medium red onion, cut into 8 wedges

1. In a large saucepan bring lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat. Cover; simmer 12 minutes or until potatoes are just tender. Drain; return to pan. Drizzle with 1 tbsp. of the oil. Sprinkle with 1/4 tsp. salt; toss gently to coat.
2. Meanwhile, in a resealable plastic bag place steak, remaining 1 tbsp. oil, vinegar, dill seeds, black pepper, crushed red pepper and 1/4 tsp. salt. Shake to coat.
3. Alternately thread steak, potatoes and onion wedges onto 4 long skewers, leaving 1/4 in. between pieces. On a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat 10-12 minutes or until meat is desired doneness, turning occasionally.
Makes 4 servings.


1 cup butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 cup (8 oz.) sour cream
2 tsp. vanilla extract

1. In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10 in. fluted tube pan. Bake at 325º for 1 hour and 25 minutes, or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
Makes 20 servings.


1 lb. dried large white beans, such as Great Northern, rinsed and picked through
8 cups low-sodium chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves garlic, finely chopped
8 sprigs fresh thyme
1 bay leaf
Parmesan rind (optional)
1 lb. sweet or spicy Italian sausage, casings removed, shaped into 1/2-inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread, for serving

1. In a large slow cooker, stir together the beans, chicken broth, onion, carrots, celery, garlic, thyme, bay leaf and Parmesan rind, if using. Cover and cook on high heat until the beans are nearly tender, about 3 1/2 hours.
2. Place the sausage meatballs on top of the beans. Cover; cook until the meatballs are no longer pink in the center, about 25 minutes.
3. Discard the thyme sprigs, bay leaf and Parmesan rind. Stir in the spinach, then cover and let stand until the spinach wilts, 10 minutes.
4. Stir in the lemon juice; season. Serve with crusty bread.
Makes 8 to 10 servings.


1 quart fresh strawberries, sliced
1 cup sugar
2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 egg
1/2 cup half-and-half cream
Whipped cream

1. Combine strawberries and sugar; set aside.
2. In a large bowl, sift together dry ingredients. Cut in butter until crumbly. In another bowl, beat egg; add cream. Add to the crumb mixture; stir just until moistened. Pat into a greased 8 in. square or round baking pan. Bake at 450º for 15 to 20 minutes or until golden. Remove from pan; cool on wire rack.
3. Just before serving, split the cake in half. Butter the bottom layer; spoon half of the berries over butter. Replace the second layer and spoon remaining berries on top. Cut into individual servings and top each with whipped cream.
Makes 6-9 servings.


3 tbsp. olive oil, plus more for dish and foil
1 small loaf country bread (about 1 lb.), cut into 1/2 in. pieces
2 large onions, chopped
Kosher salt and pepper
3 stalks celery, sliced
2 medium parsnips, peeled and cut into 1/4 in. pieces
2 cloves garlic, finely chopped
1 cup fresh flat-leaf parsley, chopped
1/4 cup fresh sage, chopped
3-1/2 cups low sodium chicken broth
2 crisp red apples, such as Braeburn or Gala, cored and cut into 1/2 in. pieces
3 large eggs, beaten

1. Heat oven to 375ºF. Oil a 3-qt. baking dish. Place the bread on a rimmed baking sheet and bake until dry and beginning to turn golden brown, 20 to 25 minutes. Transfer to a large bowl.
2. Meanwhile, heat 3 tbsp. oil in a large skillet over medium heat. Add the onions and season with 3/4 tsp. salt and 1/4 tsp. pepper and cook, covered, stirring occasionally, for 10 minutes.
3. Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.
4. Stir in the garlic and cook for 1 minute. Add the parsley and sage and cook, stirring for 1 minute more, remove from heat.
5. Pour the broth over the toasted bread and toss until nearly absorbed. Add the vegetable mixture and the apples and mix to combine. Fold in the egg, then transfer the mixture to the prepared baking dish. Cover loosely with oiled foil and bake for 25 minutes. Uncover and bake until golden brown, 15 to 20
minutes more. Makes 8 servings.


2 tsp. olive oil
3/4 lb. sugar snap peas, trimmed
3 green onions, chopped
1 clove garlic, chopped
1/8 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped fresh mint

1. Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper. Stir fry for 4 minutes, then remove from heat and stir in the mint leaves.
Makes 4 servings.