A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.

In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting.

The glaze gives a wonderful sheen to the bird. A great addition to the menu is wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie. If fresh sage is unavailable use 1/4 teaspoon dried sage.

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I came up with this recipe years ago and usually make it around Thanksgiving and Christmas, either for get-togethers or for gifts.

You get all the delicious flavor of a Caprese salad in minutes when you just toss tomatoes, mozzarella cheese, and basil with a simple balsamic dressing.

Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.

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This is a yummy recipe we made in my preschool class years ago and has been my favorite ever since.

Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.

Simple, yet delicious! These potatoes, when young, are so good by themselves they don’t need anything else. This would be great as a breakfast side dish.

A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.