Serves 6 

Ingredients:

2     tblsp  Butter
1/4  cup   minced onion
2     Cups frozen sweet corn kernels, thawed
6     Ounces andouille sausage, thinly sliced into rounds
2     Cups chopped seeded tomatoes
2     Tblsp chopped fresh parsley
2      Tsp fresh lime juice

Directions:
1. Melt butter in heavy large skillet over medium heat. 
2. Add onion; sauté until soft about 5 minutes
3. Add Lima beans, corn, and sausage; sprinkle with salt and pepper
4. Sauté until vegetables are cooked through, about 8 minutes
5. Add tomatoes and cook 3 minutes longer.
6. Mix in parsley and and lime juice
7. Season to taste with salt and pepper
8. Serve

* Recipe from the Bon Appetit fast easy fresh cookbook by: Barbara Fairchild

1. Roast peppers over open flame can be a grill, on the eye of your stove, or can be roasted in a hot oven.
2. In oven the skin will not darken as much but skin can still be peeled off.
3. Wrap peppers in plastic wrap or put in zip lock bag.
4. Let peppers cool
5. Remove from plastic and peel off skins
6. Use peppers for desired recipe

Serves 8

Ingredients: 

4    cups  water 
2    cups   Quinoa rinsed well and drained
2    Tblsp  dried currants
1/2 Tsp      Salt 
1/4  cup      Extra virgin olive oil
2     Medium carrots, peeled, cut into small cubes
2     Medium zucchini, trimmed cut into small cubes
1     Tsp     Sweet paprika
1     Tsp     Ground cumin
1/2  Tsp      Ground cinnamon
1/2  cup      Chopped fresh cilantro

Directions:

1. Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium- low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes.

2. Heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender about 5 minutes
3. Add zucchini; sauté until tender about 3 minutes.
4. Mix in paprika, cumin, and cinnamon
5. Add quinoa to skillet; toss to blend. Season to taste with salt and pepper.
6. Mix in cilantro and serve

* Recipe from the Bon Appetit fast easy fresh cookbook by: Barbara Fairchild

Serves 6

Ingredients:

1 lb.      Green beans, trimmed
3 tbsp   Butter
1           Large red onion, peeled, halved lengthwise, sliced lengthwise
1 tbsp   Chopped fresh marjoram 
1/2 tsp   Dried crushed red pepper
1/2 cup   Red wine vinegar
2 tbsp     Dark brown sugar

1. Steam beans until crisp-tender, about 5 minutes. Transfer to plate.
2. Melt butter in heavy large skillet over high heat.
3. Add next 3 ingredients. 
4. Sauté until onion begins to soften,about 1 1/2 minutes. 
5. Add beans; toss to coat and heat through, about 1 minutes
6. Season to taste with salt and pepper. 
7. Mound in shallow bowl.

Serves 6

Ingredients:

1/4  cup olive oil
1/4  cup fresh large garlic cloves, minced
1     cup bulgur
1     cup boiling water
1     cup chopped seeded plum tomatoes
1/2  cup chopped fresh Italian parsley
2      Large green onions, chopped
2      Tbsp chopped fresh mint

Directions:

1.  Whisk oil, lemon juice, and garlic in small bowl to blend; set dressing aside.
2. Place bulgar in a large bowl.
3.  Mix in 1 cup boiling water.
4. Let stand until bulgur is tender and water is absorbed about 15 minutes.
5. Mix in tomatoes, parsley, green onions, and mint.
6. Add dressing; toss to blend
7. Season with salt and pepper to taste
8. Let stand 30 minutes to blend flavors, stirring occasionally

Recipe from: The Bon appetit fast easy and fresh cookbook by Barbara Fairchild

Serves 2

Ingredients:
For the hens:
2          Cornish  game hens, rinsed and patted dry
2 tbsp   Olive oil
Salt and freshly ground black pepper to taste

For the sauce:
1/2 cup.   Seedless  strawberry jam
1 1/2 tsp  balsamic vinegar
1 tbsp.     white wine
1/8 tsp     freshly ground black pepper
Salt to taste
1              Dried Thai chile

Directions:

1. Preheat the oven to 425 degrees. Rub the hens with oil and season generously, inside and out with salt and pepper.
2.  Tie legs together with twine
3. Place hens breast side up on wire rack over baking sheet and roast until juices are clear about 25 to 35 minutes.
4. While hens are roasting combine the strawberry jam, vinegar, wine, pepper and salt in a small saucepan set over medium heat.
5. As jam begins to melt, add the Thai chili and let steep for 5 min
6. For a spicier sauce cut chili in half and stir sauce.
7. Remove pepper when desired spiciness is reached
8. Serve sauce over roasted hens.

* Recipe from The New InterCourses an aphrodisiac cookbook by : Martha Hopkins and Randall Lockridge

for more recipes go to their website www.intercourses.com

Serves 4

Ingredients: 

2tbsp        extra-Virgin olive oil
4 cups       water 
1 1/3 cup  yellow cornmeal
1 1/4 Tsp  Salt
1/2 cup     fresh basil leaves
2 cups       Halved cherry tomatoes
2                Garlic cloves, minced
1 cup         Crumbled Gorgonzola cheese
1 cup          Coarsely grated mozzarella cheese

1. Preheat oven to 450 degrees
2. Brush 12 inch diameter ovenproof skillet with 1 tbsp oil.
3. Combine 4 cups water, cornmeal, and salt in heavy large sauce pan.
4. Bring to boil over medium- high heat, whisking constantly.
5. Reduce heat to med-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly about 3 minutes.
6. Whisk in remaining 1 tbsp oil and 1/4 cup basil
7. Transfer polenta to prepared skillet; flatten to even thickness.
8. Sprinkle with tomatoes and garlic then Gorgonzola , mozzarella and remaining 1/4 cup basil.
9. Bake until cheese topping is bubbling, about 15 minutes. Let stand 5 minutes 
10. Cut polenta into wedges and serve from skillet.

Recipe from: The Bon appetit fast easy and fresh cookbook by Barbara Fairchild 

Ingredients;

Sofrito Sauce

3     slices bacon, diced
2     tbsp bacon drippings
1     medium- size yellow onion, peeled and chopped fine
1     clove garlic , peeled crushed
1     Sweet green pepper, cored, seeded, and chopped fine
1    sweet red pepper, cored, seeded, and chopped fine
1/4 tsp coriander 
4     pitted green olives, chopped fine 
1tsp oregano
1/3 cup water 
1/2 tsp salt
1 1/2 pounds hot wax or green beans boiled and drained

1. Fry bacon 2-3 minutes, over moderate heat in a large, heavy skillet,.
2. Add bacon drippings, onion, garlic, green and red peppers, and sauté 7 to 8 min until onion is pale golden.
3. Add remaining sauce ingredients, cover, and simmer slowly 7-10 minutes, stirring once or twice. 
4. Pour sauce over beans, toss lightly to mix, and serve.

Yield 1 sandwich
Ingredients

2 each    Garlic cloves
1/4 cup   Tahini (ground sesame seeds)
1/4 cup   Fresh lemon juice
2 tblsp    Water
1 each   Herb focaccia split and toasted until golden
3 each   Slices of eggplant, brushed with olive oil and grilled
3 each   Slices of beefsteak tomato, brushed with olive oil and grilled
1/8 cup  Sweet onion, shaved

1.  In a blender purée the garlic, tahini, lemon juice, and water to make a sauce.
2. Spread the sauce on focaccia and layer one side with eggplant, tomato, and onions.
3. Top with the remaining side and cut securing with tooth picks

*Recipe from Professional Cooking by Wayne Gisslen

1 1/2 cups peeled, minced green apples
1/4    cup butter
1     cup bulgur wheat
2      cups chicken broth
1 tsp  salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp sage 
1 tbsp minced parsley
1/2 cup silvered blanched almonds

1. Per-heat oven to 350 degrees
2. Sauté apples 5-8 minutes 
3. Add bulgar wheat and stir-fry 2-3 minutes until golden.
4. Place on casserole pan
5. Add remaining ingredients except almonds, cover and bake 1/2 hour until liquid is absorbed fluff with fork.
6. Just before serving top 1/2 cup almonds that had been sautéed in butter.