Smokey Deviled Eggs

Ingredients:

• 6 eggs, hard boiled and peeled
• 1 cup Greek yogurt
• 2 tablespoons sun-dried tomatoes, finely chopped or pureed
• Liquid smoke (optional)
• 1 teaspoon smoked paprika (use smoked paprika if you are skipping the liquid smoke)
• 1/4 teaspoon salt

Preparation:

Combine egg yolks and Greek yogurt in a bowl and mix until creamy. Mix in sun-dried tomatoes, smoked paprika, (or a few drops of liquid smoke if not using smoked paprika), and salt. Place filling into a large Ziploc bag and cut off one corner for easy filling. Just squeeze the desired amount in tho the egg white half and garnish with paprika, parsley, or caramelized onions. Refrigerate before serving.

Simple Olive Oil Dressing

Ingredients:

• 1 c. olive oil
• 1/2 c. cider vinegar
• 1/2 c. cold water
• 1 tsp. garlic salt, oregano, sweet basil, black pepper
• Pinch of sugar

Preparation:

Mix ingredients well and pour over salad.

Lemon Poppyseed Dressing

Ingredients:

• 2 tbsp. cream
• 1 tsp. poppyseeds
• Juice of 1 lemon (1/4 cup)
• Strips of lemon peel from 1 lemon
• 1 whole shallot, peeled
• 2 cloves garlic, peeled
• 1 tsp. kosher salt
• 1/2 tsp. whole black peppercorns
• 3/4 cup light olive oil

Preparation:

Place 2 tablespoons of olive oil and all other ingredients in a blender or food processor and mix until smooth. Slowly add remaining olive oil. Toss with salad and serve!

French Dressing

Ingredients:

• 1 cup light or extra virgin olive oil
• 1/4 cup cider vinegar
• 1/4 cup lemon juice
• 1 tsp. salt (or, to taste)
• 1/4 tsp. black pepper
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• *seasonings

Preparation:

Combine all ingredients and shake very thoroughly or mix in blender.

Herb Salmon with Rice

Ingredients:

• 1 cup brown rice
• 2 1/2 cups water
• 1 pound salmon fillet
• 1/4 cup orange juice
• 1 teaspoon dried dill weed
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dry mustard
• 1 teaspoon lemon pepper

Preparation:

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice. In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil. Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Pineapple Sorbet

Ingredients:

• 1 small pineapple, peeled and cored
• 2 tablespoons fresh lemon juice
• 3/4 cup sugar
• Coconut (optional)
• Fresh strawberries or blackberries
• Mint sprigs (optional)

Preparation:

Place 2-inch pieces of fresh pineapple  into a food processor with lemon juice. Process mixture until smooth and creamy. Add sugar; process 1-2 minutes longer and check to make sure all sugar has dissolved. Place mixture in the freezer and freeze for  approximately 3 hours or until it is hard on the outside but slushy in the middle. Remove from freezer and beat it with a whisk until smooth. Cover the mixture and return it to the freezer to harden (about 4 hours) until firm. Garnish with fresh fruit, coconut, or mint sprigs.