3 cups cooked couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled

Cook couscous according to package directions. Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the olive oil, some salt, and some pepper. Toss well, taste, and adjust with more of the above if necessary. Add the basil and feta.  Toss gently until it is evenly combined.

Serves 4-6

3/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 cup parsley
2 cloves garlic
1 bunch scallions, both white and green parts, trimmed
1 tablespoon dried chili
salt and freshly ground black pepper

Place all ingredients in a food processor and blend together; do not over mix. Let stand for 1 hour.

2 cups frozen, peeled pearl onions
12 oz. dried spaghetti
1 tbsp. olive oil
8 oz. skinless, boneless chicken breast halves, cut in bite-size pieces
8 oz. broccolini, trimmed, or broccoli, cut in pieces
1 tsp. dried parsley flakes (optional)
1/2 tsp salt (optional)
Crushed red pepper (optional)
1 1/2 cups yellow or red cherry tomatoes (8 oz.)
1 cup chicken broth

1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water, cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta; set aside.

2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.

Makes 4 servings.

2-3 mandarin oranges
2 2/3 cups fresh baby spinach leaves
1/2 red onion, chopped

Dressing

3 tbsp extra virgin olive oil
2 tbsp freshly squeezed orange juice
2 tsp lemon juice
1 tsp clear honey
1/2 tsp whole-grain mustard
salt and pepper

1. Slice the top and bottom off each orange with a sharp knife, then remove the peel and pith. Working over a small bowl to collect the juices, carefully slice between the membranes of the orange to remove the segments.  Reserve any juices for the salad dressing.

2. Mix the spinach leave and orange segments together, then arrange them in a serving dish. Sprinkle the onion over the salad.

3. To make the dressing, whisk the oil, orange juice, lemon juice, honey, and mustard together in a small bowl. Season to taste with salt and pepper.

4. Pour the dressing over the salad just before serving. Toss the salad well to coat the leaves with the dressing.

This is one of the many great recipes featured in the new “Recipes From South Of The Border” cookbook.  With “Recipes From South Of The Border” you will find the finest examples of culinary creativity from this intriguing and vibrant country.

3 medium Tomatoes, seeded and chopped
1/2 cup Green Onions w/tops — Sliced
1/2 cup Green Bell Pepper — Chopped
2 tablespoons Lime Juice
2 tablespoons Cilantro; Fresh chopped
1 tablespoon Jalapeno pepper — Finely Chopped
1 teaspoon Garlic — Finely Chopped
1/2 teaspoon Salt

Mix all ingredients. Refrigerate until ready to use.

Makes about 3 1/2 cups Salsa.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.

2 tablespoons peanut oil
1 lb. thin green beans, cut in half
2 dried red chiles, roughly chopped
2 fresh green chiles, chopped
1 garlic clove, chopped
2 tablespoons low sodium soy sauce
2 teaspoons honey
1/2 teaspoon sesame oil

Heat the oil in a preheated wok or large skillet.  Add the green beans and stir-fry for 1-2 minutes.  Add the chiles and garlic and stir fry for another 30-60 seconds.

In a bowl, mix together the soy sauce, honey and sesame oil.  Stir the mixture into the wok and cook for another 2-3 minutes.

Serve immediately.

Serves 4

2 ripe avocados
1 small onion, chopped
1 garlic clove, chopped
2 tablespoons fresh chopped cilantro
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
3 cups vegetable stock
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
salt & black pepper, to taste

Cut the avocados in half and remove the pit.  Scoop out the flesh and place into a blender.  Add in the onion, garlic, cilantro, mint, lime juice and 1 1/2 cups of the stock.  Process until smooth.

Add the rice vinegar, soy sauce and the remaining stock.  Season with salt and pepper, to taste.  Process again to mix.

Serve immediately or cover and refrigerate until ready to serve.

1/4 cup onions, chopped
4 garlic cloves, chopped
2 cups Jack Daniels
15 peppercorns
1 tablespoon mustard powder
2 teaspoons Cholula Hot Sauce (or your favorite hot sauce)
6 oz. Coca Cola
1 bottle Sweet Baby Rays barbecue sauce
olive oil

In a saucepan, saute the onions and garlic in a little olive oil.  Once they begin to sweat, add the cola and bring to a boil.  Once it begins to boil, add the Jack Daniels.  Bring back to a boil and let the alcohol burn off, about 3-5 minutes.

Add the peppercorns, hot sauce and dry mustard.  Reduce the mixture by 2/3.  Turn the heat to low and add the bottle of barbecue sauce and heat for about 5-7 minutes.  Remove from heat and pour through a fine strainer to remove the onions, garlic and peppercorns.

Let cool, cover and refrigerate until ready to use.

 2 pints Brussels sprouts, cleaned and cut in quarters
1 gallon salted water boiling
1 gallon salted ice water
½ cup heavy cream
1 teaspoon chopped garlic
2 tablespoons butter
¼ cup graded parmigiano-reggiano cheese
Salt & black pepper to taste
Chopped parsley to taste

Place cleaned sprouts in boiling water for about 5 minutes or until tender, pull out and put directly in ice water, strain and set aside.

Pre heat medium sized sauté pan, add a drizzle of olive oil, add garlic and cook 15 seconds then add your sprouts and cook 3 minutes, then add heavy cream, butter and half of the cheese, and cook until thickens about 3minutes, season with salt and pepper.

Place in serving bowl and sprinkle with remaining cheese and Chopped parsley and serve.

Serves 4

Enjoy this great holiday cookie recipe. This recipe is only one of over 100 Christmas recipes in the new Christmas Cooking cookbook. Download your copy today here.

1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 Egg yolk
1/4 tsp almond extract
1/8 tsp salt
1 cup flour
1/2 cup natural raisins
1/3 cup toasted slivered almonds

Cream butter and sugar. Beat in yolk, almond extract and salt.
Mix in flour just to blend thoroughly.
Mix in raisins almonds to distribute evenly.
On lightly floured surface, roll into a 12″ long.
Wrap securely and refrigerate at least 1 hour and up to 1 week.
With sharp knife, cut 1/3″ thick slices, and place 1″ apart on baking sheets.
Bake in pre-heated 350 degree F oven 15 to 20 minutes until cookies are set and bottoms are lightly browned. Remove to racks to cool completely.
Decorate as desired with melted semi-sweet or white chocolate, and top with colored sprinkles, raisins, nuts, or candied fruit pieces.
Allow to set before storing in layers between sheets of waxed paper in airtight container.