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Ingredients

2 cups grape or cherry tomatoes
2 small zucchini, coarsely chopped
2 small yellow summer squash, coarsley chopped
2 tablespoons minced fresh cilantro
5 tablespoons white wine vinegar
3 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Directions

In a large bowl, combine the tomatoes, zucchini, yellow squash and cilantro. In a blender, combine the vinegar, sugar, mustard, salt and pepper. White processing, gradually add oil. Drizzle over vegetables; toss to coat. Cover and refrigerate for at least 20 minutes.

Ingredients

PAM(r) Grilling Spray
1/4 cup white wine vinegar
3 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon Gulden’s(r) Spicy Brown Mustard
1/8 teaspoon celery seed
1 (12 ounce) package broccoli coleslaw
1 (12 ounce) package Hebrew National(r) Jumbo Beef Franks
4 bratwurst rolls
1/4 cup Hunt’s(r) Original Barbecue Sauce

Directions

Spray cold grate of outdoor grill and utensils with grilling spray. Prepare grill for medium heat.

Stir together vinegar, sugar, salt, pepper, mustard and celery seed in medium bowl. Add broccoli coleslaw and toss to combine; cover and set aside.

Grill franks 5 to 10 minutes or until hot, turning frequently. Toast inside of rolls.

Place franks in rolls and top each frank with 1 tablespoon barbecue sauce and 1/3 cup broccoli slaw. Serve immediately. Extra coleslaw may be served on the side or with another meal.

Ingredients

1 large onion, cut into 1-inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 (4 ounce) jar whole mushrooms, drained
1 cup canned diced pineapple in juice, drain juice and reserve
2 1/2 pounds large boneless pork chops or cubed pork loin

1 cup reserved pineapple juice from the can
2 tablespoons sherry wine
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
2 tablespoons brown sugar
1/4 teaspoon ground white pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon mustard powder
1/4 teaspoon minced garlic
1 pinch salt and ground black pepper to taste
2 dashes hot pepper sauce, or to taste
1 (6 ounce) can tomato paste

Directions

Place the onions in the bottom of a 5 quart slow cooker. Layer carrots over the onions, followed by layers of celery, mushrooms, and pineapple. Season pork chops with salt and pepper. Place them on top of the vegetables. If you like, you may brown them in a hot skillet first.

In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce. Stir in the cornstarch until dissolved. Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce and tomato paste. Pour this over the pork chops and vegetables. The sauce will taste less sharp after a few hours in the slow cooker. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Ingredients

2 tablespoons olive oil, divided
1 1/4 pounds large shrimp – peeled and deveined, peels reserved
1 leek, chopped
1 carrot, chopped
1 shallot, chopped
1 tablespoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons Cognac
1/2 cup dry white wine
1/2 cup water
1/2 cup fish stock
1/2 cup heavy cream
1 egg yolk
1/4 cup chopped fresh chives
1/2 cup water
salt and pepper to taste

Directions

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp peels and cook for 2 minutes, stirring constantly. Reduce the heat to medium, and add the leeks, carrot and shallots. Cover and cook for 2 minutes to sweat the vegetables. Season with paprika and cayenne pepper, and mix well. Stir in the cognac, white wine, water and fish stock. Simmer gently for 10 minutes.

Strain the liquid from the skillet into another skillet, pressing any juices out of the shrimp peels and vegetables. Discard the solids. Return the strained liquid to the heat, and stir in cream. Season with salt and pepper and simmer for 5 minutes over medium-low heat. Remove from the heat, and whisk in the egg yolk.

Preheat your oven’s broiler. In a separate skillet, heat the remaining olive oil. Add the shrimp; cook and stir for about 1 minute. Divide the shrimp evenly between four oven-safe dishes. Pour the sauce over each portion of shrimp. Place the dishes on a baking sheet.

Broil the dishes of shrimp for 2 to 3 minutes, or until nicely browned on the top. Remove from the oven, and sprinkle chives over the top.