1 tbs vegetable oil

1 shallot, minced

3 cloves garlic, minced

1 (10 oz) pkg frozen chopped spinach, thawed

1(6 oz) jar marinated artichoke hearts, roughly chopped

10 strips bacon, fried until crisp and crumbled

1 tsp lemon zest

2 cups sour cream

1 tsp kosher salt

1 tsp freshly ground black pepper

crispy pitas (recipe follows)

heat the vegetable oil in a small skillet over medium low heat. add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. remove from the heat and set aside.

put the spinach in a colander and squeeze out all of the excess water. 1 tgarlic and shallot, lemon zest, sour cream, salt and pepper. mix well with a rubber spatula, and transfer to a decorative bowl. allow to sit for 30 minutes before serving so the flavors can blend. serve with crispy pitas

CRISPY PITAS:

1 tbs kosher salt

1 tbs dried basil

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1/2 tsp ground black pepper

1/4 tsp celery salt

1/2 cup vegetable oil

8 pitas, cut into 12 wedges each

preheat the oven to 350 degrees.

mix all of the herbs and spices in a small bowl. put the pita wedges into a large mixing bowl and add the spice mix. drizzle the oil over all and toss well to coat. put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. remove from the oven, let cool 10 minutes and mound around the dip bowl.

yield: 96 pita crisps

2 tbs fresh basil leaves, chopped finely

1 pinch salt

1 pinch ground black pepper

20 toothpicks

20 grape tomatoes

10 oz mozzarella cheese, cubed

2 tbs extra virgin olive oil

combine tomatoes, mozzarella cheese, basil, salt and pepper with olive oil in a bowl.

take a toothpick and skewer a tomato and a cube of cheese.

repeat until you have gone through the rest of the ingredients.

10-15 servings

4 cups of fresh broccoli
4 cups of cauliflower
4 hardboiled eggs
1 cup grated cheese
bacon pieces
minced onion

DRESSING:

1 cup mayonnaise
1 cup sugar
1/2 cup vinegar

mix salad ingredients and set aside. combine dressing ingredients. pour dressing over salad and toss.

4 boneless skinless chicken breasts
1 head iceberg lettuce, chopped
1 box frozen peas
3 stalks celery, chopped
1 lg onion, chopped
1 tbs sugar
1 green bell pepper, chopped
1 (16 oz) jar mayonnaise
parmesan cheese
bacon bits
onion and garlic croutons

cut chicken breasts into strips and grill until done. layer the salad in a bowl in the following order: lettuce, peas, celery, onion, green pepper, sugar, and chicken. cover with mayonnaise. sprinkle parmesan cheese on top. cover salad and refrigerate overnight. just before serving salad, add bacon bits and croutons. toss.

20 oz fresh three-cheese tortellini
1/2 cup mayonnaise
1/2 cup olive oil
1/4 cup red wine vinegar
1 1/2 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 garlic clove, pressed
2 cups chopped celery
1 (13.25 oz) can artichoke hearts in water, drained and chopped
3/4 cup sliced green onions
1/2 cup oil packed sundried tomatoes, drained and coarsely chopped
1/2 cup kalamata olives, pitted and chopped
1/2-1 cup freshly grated parmesan cheese

cook pasta until tender but firm. drain and rinse with cool water. whisk mayonnaise, olive oil, red wine vinegar, Dijon mustard, sugar, salt, pepper, oregano, thyme, basil, and garlic in a small bowl until well blended. season with salt and pepper to taste. transfer 3/4 cup of dressing to a large bowl and add celery, artichoke hearts, green onions, sundried tomatoes, and olives. add pasta and toss. add parmesan cheese. mix in additional dressing by 1/4 cupfuls if desired. season with salt and pepper.

1 med head iceberg lettuce, chopped
1 med head cauliflower, cut into bite-sized pieces
1 1/2 cups mayonnaise
1 med red onion, chopped
1 lb bacon, fried crisp and crumbled
1 cup grated parmesan cheese
2 tsp sugar

place ingredients in a lg bowl in the order listed. cover and refrigerate for at least 4 hours or overnight.

toss well before serving