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Ingredients

3 cups fresh snow peas
2 cups cauliflowerets
1 (8 ounce) can sliced water chestnuts, drained
1 tablespoon chopped sweet red pepper
1/3 cup vegetable oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sesame seeds, toasted
2 cloves garlic cloves, minced
1 tablespoon sugar
1 tablespoon lemon juice
3/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning

Directions

Cook peas in boiling salted water until crisp-tender, about 1-1/2 minutes. Drain and rinse in cold water. Cook cauliflower in boiling salted water until crisp-tender, about 3 minutes. Drain and rinse in cold water. In a bowl, combine peas, cauliflower, water chestnuts and red pepper. Cover and refrigerate for at least 1 hour.

In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.

Ingredients

6 cloves garlic
salt to taste
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
3/4 cup chopped fresh cilantro
3/4 cup chopped parsley
1 lemon, juiced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 pounds red potatoes, sliced 1/2 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 1/2 inch squares
1 large green bell pepper, cut into 1 1/2 inch pieces
4 stalks celery, cut into 2 inch pieces
1 pound tomatoes, each cut into 8 wedges
2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.

In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.

Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Ingredients

2 1/2 pounds red potatoes
2 tablespoons red wine vinegar
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onion
1/2 cup diced celery
4 bacon strips, cooked and crumbled
2 hard-cooked eggs, chopped

Directions

In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well. Drain potatoes; cut into 1-inch chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.

Ingredients

1 tablespoon butter
1 onion, sliced into thin rings
1 teaspoon garlic powder
4 skinless, boneless chicken breasts
1/2 cup red wine
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
4 slices Swiss cheese
4 English muffins, split and toasted

Directions

Preheat the grill for high heat.

Melt the butter in a skillet over medium heat. Place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. Remove from heat, and set aside.

Lightly oil the grill grate. Place the chicken breast halves on the grill, and sprinkle with wine, rosemary, and thyme. Cook for about 8 minutes. Turn, and continue cooking 8 minutes, or until juices run clear. Place a slice of cheese on each breast half, and top with onions. Cook until cheese starts to melt. Serve on toasted English muffins.