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These aren't just recipes I use occasionally. These are mainstays of my so-called repertoire. I use them a lot for myself and for company. They're tried and true and most of all, they're EASY.

You'll notice that most of these recipes use garlic. There is usually no amount specified. It is my favorite seasoning; I use more than most folks. I won't proselytize the pros or cons of my preferences, however, I can honestly say that I've never been troubled by vampires.

I'll also advise that you can't go too wrong serving a variety of gourmet olives with most of these recipes. (Admittedly, they don't really enhance the chili or the peanuts too much. Perhaps you could think of them as palate cleansers after the meal!)

To save any of these recipes, just highlight them, copy, and paste them into a word editing program of your choice (MS Word, WordPerfect, etc., WordPad, Notepad)

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ASPARAGUS (ROASTED)  & FETA CHEESE - Very quick and easy to fix for 1 or for a group

Fresh asparagus - canned just won't work here

Olive Oil

Aluminum Foil

Optional - Bacon chopped - for this recipe I use the kind that's packaged pre-cooked-there's no need to even reheat it unless you want to

Optional - Sun Dried Tomatoes - these give a really nice flavor, and are especially good as a substitute if you don't want the bacon.

Optional - Mushrooms-sliced - you may cook these with the asparagus.

Feta Cheese - crumbled

Salt & Coarse Black Pepper (you may also add a dash of ground hot pepper to taste - only if you're brave)

Garlic - I use minced dried garlic

Onion - I use a ring or two of fresh red onion

Fresh Lemon

note: you may certainly cook this on a grill, but it's a wee bit more difficult to get it cooked just right.

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Make separate "packets" for every 1 or 2 guests - it cooks more evenly that way.

Preheat oven to around 300 to 325.

Trim & rinse the asparagus.

Use a double layer of aluminum foil & pour a dab of olive oil in the center of the foil.

Coat the asparagus with the oil & pour a little more over it (you don't want a swimming pool here, but enough to coat the asparagus and a tiny bit extra).

Season with salt and pepper.

Sprinkle on the garlic to taste (in my humble opinion, there is no such thing as too much garlic).

Add the raw onion rings, or half rings on top and fold the foil and seal it.

Place packet(s) on a baking pan in the center of the oven for 35-45 minutes - more than 1 or 2 packets may require longer. The goal is to not cook it to death, but have it just tender.

When finished cooking, open the packet carefully. Use a slotted spoon or other utensil to lift the asparagus onto the plate-allow for oil to drain off a bit before you transfer.

Garnish with the bacon-chopped, and with the feta cheese crumbles, drizzle with fresh lemon juice and serve. OR use the other ingredients mentioned above.

Good to serve with pita bread, hummus, and of course olives and wine or beer!!

SALMON FILET - FOIL ROASTED - OVEN OR GRILLED OUTSIDE

Salmon Filets or Salmon Steaks

Olive Oil

Aluminum Foil

Salt & Coarse Black Pepper

Dried Parsley

Dried or fresh tarragon

Garlic - I use minced dried garlic

Onion - I use a ring or two of fresh red onion

Fresh Lemon

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One filet per packet.

Preheat oven to 325.

Use a double layer of aluminum foil & pour a dab of olive oil in the center of the foil.

Coat the salmon on all sides with the oil & pour a little more over it (just enough to coat the salmon and a tiny bit extra).

Season with salt and pepper.

Sprinkle on the garlic to taste.

Sprinkle lightly with the dried parsley.

Sprinkle on more tarragon than parsley- this is where the real flavor comes from.

Add the raw onion rings on top and fold the foil and seal it.

Place packet(s) on a baking pan in the center of the oven for 45 minutes - more than 1 or 2 packets may require longer. If you're grilling this outside, watch the time. It won't take as long and may be more likely to burn.

When finished cooking, open the packet carefully. Use a slotted spatula or other utensil to lift the salmon onto the plate-allow for oil to drain off a bit before you transfer.

Provide lemon wedges for the guests to drizzle onto the fish after they break it apart a little.

Serve.

This is good with the asparagus (above) or with the avocado salad, a little bread and some good wine.

BEEF SOUP PROVENCAL - A quick and easy soup that only makes 4 servings 

1 lb of a good quality cut of beef cut into chunks to suit. (Not stew beef unless you want to cook it forever.)

1-15 oz can of white beans, rinsed and drained.

1-13 ¾ to 14 ½ oz can of ready-to-serve vegetable broth.

1-14 ½ oz can of diced tomatoes with garlic, basil, and oregano – undrained (DelMonte’s makes one type of this and there are other manufacturers, too)

 (I add minced garlic-just cause I love it!)

 ½ teaspoon of cried Herbes de Provence - crushed.

4 cups coarsely chopped fresh spinach or escarole.

Shredded  (fresh, if possible) Parmesan cheese.

(Note: A combination of ¼ teaspoon dried thyme leaves and ¼ teaspoon dried rosemary leaves, crushed may be substituted for Herbes de Provence.)

• In a soup pot or large saucepan, brown the beef over medium heat until outside is no longer pink.

• Pour off the drippings. Stir in beans, broth, tomatoes and Herbes de Provence.

• Bring to a boil, then reduce the heat to low.

• Simmer uncovered five minutes. Stir in spinach. Continue simmering five minutes.

• Sprinkle with the cheese after pouring into bowls.

• Serve with a hearty bread and a glass of wine.

 This doesn’t call for salt, and usually doesn’t need it. I usually add a little black pepper as it cooks.

GREEN CHILI -  Measurements are approximate and may be altered to taste or for quantity.

1 ½ lbs Pork Roast

½ white onion, coarsely diced

Some Garlic cloves - minced

2 small cans of roasted peeled green chilies

1 cup chopped tomatoes

Some hot peppers to taste (diced). Crushed, dried peppers also work well.

1 tablespoon of fresh cilantro-chopped (use more if using dried cilantro)

½ cup chicken broth

½ cup beef broth

Olive oil

Flour to thicken

Salt & pepper to taste

Season meat with salt and pepper (you may also add some ground hot peppers here if you wish). Place in pot on top of stove with a little water. Cook over low-medium heat until meat is just done. Keep adequate water in pot to prevent burning, but no more. Remove meat and set aside to cool. Reserve liquids.

Heat 2-3 tablespoons of olive oil and brown a few tablespoons of flour. Add onion (and oil if needed) and sauté, stirring often, until translucent. Add garlic and sauté another minute. Add green chilies, hot peppers, tomatoes, chicken broth, beef broth, and reserved liquids. Bring mixture to a low boil.

Cut or tear meat into 1” squares. Add meat to stock and simmer for 30 minutes. (Additional flour can be added if needed to thicken). Try not to salivate into the mixture while you are stirring it.

Pour yourself a cold beer. Ladle the Green Chili into bowls. Garnish with grated cheddar cheese. Serve with flour tortillas, or Toastitos. Have it for breakfast with eggs, or use it as a hearty dip.

AVOCADO & ORANGE SALAD WITH DIJON DRESSING

Butter lettuce.

Ripe Avocado – cut up.

Tangelo, or other sweet orange (the fewer seeds the better) – cut up.

Green or red onion – your choice – chopped and added to taste.

Toss

Gerard’s Honey Dijon Peppercorn Dressing is perfect on this.

FRESHLY ROASTED RED PEPPER, GARLIC PEANUTS 

Cover the bottom of a skillet with olive oil. A cast iron skillet works best, but if you don't have one, use any good skillet.

Start heating the oil over a low heat.

Add 4-5 cloves of garlic sliced lengthwise (I’ve tried dried garlic, and fresh is better).

Add some crushed dried hot red peppers, or sliced fresh hot peppers

Add enough raw peanuts to cover the bottom of the skillet in one layer. 

Cook everything very, very slowly – 30 minutes is about right. The oil should not hiss, but you should be able to tell it’s cooking.

Every 5-8 minutes or so, just stir things around a little.

It’s usually done when the garlic is golden brown, but slow cooking is the key.

When done, remove the peanuts and quickly pat off the oil (you don’t have to get too fussy about this part). Then squeeze fresh lime juice over the nuts while they are still piping hot. I also include the crunchy garlic; it's delicious!

Sprinkle with a little Margarita Salt (careful...a little goes a long way), and enjoy with your favorite beverage and a handful of napkins.

(If you are alone - or with close friends, and want to be less messy, just use a spoon and eat them!)

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