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Ingredients

12 small new potatoes, scrubbed
1/2 cup butter, softened
2 tablespoons capers, chopped
1 tablespoon minced green onion
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste

Directions

Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.

Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.

Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.

Ingredients

2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
1 (16 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (14 ounce) can artichoke hearts, drained, quartered
1 (6 ounce) can jumbo black olives, halved
6 radishes, chopped
2 carrots, coarsely grated

Dressing
2/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 cup sunflower seeds (optional)

Directions

Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl.

Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing.

Sprinkle with sunflower seeds to serve.

Ingredients

1 (16 ounce) package angel hair pasta
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 dash Worcestershire sauce
1/4 cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
1/2 cup Asiago cheese, diced
1 large avocado – peeled, pitted and diced

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.

Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

Ingredients

1/3 cup steak sauce
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1/2 cup butter, melted
4 tablespoons red wine vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

In a medium bowl, combine the steak sauce, brown sugar, lemon-lime soda, butter, vinegar, onion powder, garlic powder, salt and ground black pepper. Mix together well and use on your favorite meat.