4 juicy navel oranges
1 tbsp. finely chopped fresh ginger
3 tbsp. mayonnaise
1 tsp. Dijon mustard
2 tsp. honey
2 medium shallots, finely chopped
1 to 2 tbsp. extra-virgin olive oil
2 avocados
1 tbsp. chopped fresh cilantro
4 whole leaves green leaf lettuce
4 whole leaves read leaf lettuce

Peel and segment 3 of the oranges with a sharp flexible knife over a bowl.  reserve any of the juice from the 3 cut oranges, and set the segments aside.  Add the juice from the 4th orange into the bowl-you should have about 3/4 cup juice.

Combine the ginger, mayonnaise, mustard and honey with 1/2 cup of the orange juice in a small bowl.  Season with salt and pepper to taste. 

Cut the avocados into 1 inch pieces and place into the honey ginger dressing.  Add half of the cut shallots and chopped cilantro and gently mix together as not to break the avocado.

In another small bowl, combine remaining chopped shallots with 3 tbsp. of the remaining juice.  Wisk in the olive oil and season with salt and pepper.

When ready to serve, set aside 8 orange segments.  Toss the rest of the oranges with the whole lettuce leaves (torn into small pieces) and just enough of the orange vinaigrette to coat.  Divide the lettuce onto 4 serving plates, spoon some avocado onto each plate.  (there will be dressing left in the bowl.)  Top with reserved orange segments and drizzle any remaining honey and ginger dressing over the salad.  Garnish with whole cilantro leaves.  Serves well with a crusty hearth bread. 

Sweet and Decadent 8 inch packaged, chocolate flavored crumb crust
3 cups mini marshmallows
1/2 cup milk
1/4 cup Hershey's Cocoa
2 tbsp. white creme de cacao
2 tbsp. white creme de menthe
1 cup cold whipping cream
2 tbsp. powdered sugar

In  a medium sauce pan, combine marshmallows, milk and cocoa.  Stir constantly over low heat until marshmallows are melted; remove from heat.  Stir in Creme de Menthe and Creme de Cocoa, cool to room temperature. 

In a small bowl, beat whipping cream with powdered sugar until stiff.  fold in cooled chocolate mixture.  Spoon in crust. cover; freeze for several hours or overnight.  Garnish as desired

*To make your own crust:  Grease microwave safe 9 inch pie plate.  In small microwave bowl, place 1/2 cup butter or margarine.  Microwave on high about 1 minute or until melted.  stir in 1-1/2 cups graham cracker crumbs, 6 tbsp. Hershey's Cocoa and 1 cup powdered sugar until well blended.  Press onto bottom and up sides of the prepared pie plate.  Microwave at high to 1-1/2 minutes or until blistered; do not over cook.  Cool completely before filling.

1 head of fresh broccoli, cut into bite sized pieces
8 slices of bacon
1/4 cup chopped red onion
1/2 cup raisins (3/4 cup red grapes cut in half)
3 tbsp. white wine vinegar
2 tbsp. white sugar
1 cup mayonnaise
2/3 cup sunflower seeds

*lighter version substitute light mayonnaise, turkey bacon and a sugar substitute.

I a medium bowl, combine broccoli, onions and raisins (or grapes).  Set aside

in a small bowl whisk together the vinegar, sugar and mayonnaise.  Pour over broccoli mixture and stir until mixed thoroughly.

Refrigerate for at least  2 hours.  Before serving, toss in crumbled bacon pieces and sunflower seeds and lightly stir.

serve and enjoy!

Courtesy of the Washington Fruit Commision 2 cups peeled, pitted and diced fresh Washington peaches
1/2 cup low fat milk
1 cup vanilla ice cream
1 tbsp. fresh lemon juice

Combine all ingredients in blender container and blend until smooth.  Makes 3 servings.

Tip:  For a super cold smoothie, layer diced peaches in a single layer on a freezer syle pan and freeze for one hour or until completely frozen.

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.

Light and Easy. 2 pared and thinly sliced Anjou or Bosc pears
1 pear thinly sliced for garnish
2 tbsp. lemon juice
2 cups coarsely chopped strawberries
2 tbsp. almond flavored liqueur, *optional
Almond extract may be substituted
2 tbsp. orange juice
2 tbsp. honey
1/2 of a 9 inch angel food cake cut into 1-inch cubes
3 cups vanilla or lemon flavored yogurt
1 cup diced fresh or canned pineapple, drained
1 pear, sliced for garnish
mint sprigs for garnish

Toss 2 pears thinly sliced in lemon juice and liqueur.  Combine orange juice and honey mix well. 

Layer a deep 2 to 2 1/1 quart glass bowl in the following order:

1/3 of cake sprinkled with 1 tbsp. orange juice
1 cup yogurt
1 cup pear slices
1 cup strawberries
1/2 cup pineapple

Repeat once.

Layer remaining cake and sprinkle remaining orange juice and cover with 1 cup of yogurt.

Cover and refrigerate for 4 hours before serving. When ready to serve garnish with remaining pear slices and mint sprig.

Who doesn't love a cheese ball? 1 pkg. (8oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 pkg. ( 4 oz.) blue cheese crumbles
1/2 cup pecans, chopped
Crackers

Blend cheeses in a medium bowl with an electric mixer on medium speed.

Shape cheese mixture into a ball and roll into pecans.  Refrigerate for at least 1 hour.

Serve as spread on crackers.

1 can mandarin oranges, drained
1 graham cracker pie crust (6 oz.)
1 banana, sliced
6 oz. (3/4 of an 8 oz. pkg.) cream cheese
1 tsp. vanilla
1 tub whipped topping (8oz.)
2/3 cup coconut flakes
1 can (15.25 oz.) tropical fruit salad
1/3 cup apricot jam, melted

Drain oranges, reserving 2 tbsp. of the syrup.  Place half of the mandarin oranges in bottom of crust.  Top with half of the banana slices, set aside. 

Beat cream cheese, reserved 2 tbsp. of syrup from oranges and vanilla in large bowl with wire whisk until well blended.  Gently stir in whipped topping.  Stir in 1/3 cup coconut.

Arrange tropical fruit salad and remaining banana slices in a ring around the edge of the pie.  Mound remaining oranges in the center and drizzle melted apricot jam over the fruit.  Sprinkle with remaining coconut flakes.

Refrigerate for at least 1 hour.
Store leftover pie in refrigerator tightly covered.

Courtesy of the "Taste of Home" cooking school 2 cups chopped Romaine lettuce
2 cups chopped Boston lettuce
2 cups chopped Iceburg lettuce
1 cup trimmed Watercress
3 ripe avocados
3 cups cooked and diced chicken breasts
6 cooked and crumbled bacon strips
1 large tomato, seeded and chopped
1 hard-boiled egg, chopped
2 tbsp. chopped fresh chives

Dressing:
1/3 cup red wine vinegar
1 tbsp. dijon mustard
salt and pepper to taste
2/3 cup Crisco oil
1/2 cup crumbled roguefort or blue cheese

Toss together the three lettuce varieties in a large serving bowl.  Halve, pit and peel avocados and cut into 1/2 inch pieces.  Arrange chicken, bacon, tomato and avocado decoratively over the greens.  Garnish salad with chopped egg and chives.

For dressing, whisk together vinegar, mustard, salt and pepper.  Add oil in a slow stream, continuously stirring. Whisk dressing until thick and blended.  Stir in cheese.  Whisk dressing again and pour over salad.  Toss before serving.

Courtesy of Food Network's Barefoot Contessa 8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tbsp. freshly squeezed lemon juice
1 tbsp. minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 tsp. freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.  Add the sour cream, lemon juice, dill, horseradish, salt, pepper and mix.  Add the smoked salmon and mix well.  Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other types of smoked salmon

1/4 cup granola
2 tbsp. brown sugar
1/4 cup sunflower seeds
1/4 cup raisins
1/4 cup finely shredded carrots
1 cup peanut butter

Mix together granola, brown sugar, sunflower seeds, raisins and carrots.  Blend in peanut butter in small amounts to form a smooth mixture.

Refrigerate overnight. When ready, form into balls and enjoy.

For a fun variation, dip peanut butter asteroids into melted vegan chocolate and re-chill until chocolate has hardened before serving!