Fancy Tomato & Cucumber Salad

Divas tire of the same things over and over again. This can mean men, but it can also mean food. It certainly means jewelry. Divas adore their fresh fruits and vegetables, of course mainly in the form of Bloody Marys. Try this old recipe with a new twist.

Play around with amounts here depending on how many you are serving. The garlic and the capers add zing to an old favorite. This time of year my basil is growing out of control in a kitchen pot. Be sure to take the time to let the dressing sit for a bit. It mellows the flavors nicely.

Fancy Tomato & Cucumber Salad

3 sprigs fresh basil, chopped

4 tablespoons olive oil

a few splashes red wine vinegar

a few splashes balsamic vinegar

1 clove garlic

1 tablespoon capers

2 tomatoes, room temperature, sliced or wedged

1 large cucumber, sliced into rounds

salt and pepper, to taste

Put the basil, olive oil, vinegars, garlic, and capers in a bowl and mix.
Refrigerate for at least 15 minutes.
Arrange tomatoes and cucumbers on a pretty platter.
Drizzle with the marinade and serve.

Make it a meal: Serve with Pulled Pork Sandwich (see recipe) and grilled zucchini

Wine: Cheap rose

Chick Pea & Pesto Salad

Easy and quick. Chick peas or garbanzo beans help lower cholesterol, so this is health food. You can throw this together in seconds!

Chick Pea & Pesto Salad

1 can chick peas

store bought pesto

sun-dried tomatoes

1/2 avocado, cubed

Mix everything together.

Make it a meal: Serve with grilled chicken.

Wine: Sauvignon Blanc

Shark Steak with Garlic Butter

Every once in a while, my supermarket carries shark. My man and I first tried shark bites in Newport, RI during a sexy, romantic getaway. He's loved them ever since.

Shark Steak with Garlic Butter

shark steaks

garlic butter (see recipe)

Have your man grill the steaks to perfection.
Apply garlic butter the last minute.
Apply more garlic butter on top when you serve them.

Make it a meal: Serve with grilled zucchini and couscous.

Wine: Chardonnay

Vermonter BLT with Turkey

Where we ski at Killington, there is a fantastic pizza place that makes brick oven pizza. It is simply the best in the world. One of their specialties is called the Vermonter BLT. I have adapted their idea to my sandwich. This is an adult BLT.

Vermonter BLT with Turkey

2 slices of wheat bread, toasted

Vermont sharp cheddar

Turkey slices

artichoke hearts

sun-dried tomatoes

bacon

mayonnaise

Assemble everything on the toast.
Manga!

Make it a meal: What else do you need?

Wine: Chianti

Divine Chicken & Ham Casserole

What to do with leftover chicken and ham? Quick and easy casserole, that's what. This dish comes out creamy and comforting. I wouldn't make it for guests, necessarily, but it's good on a cool night, and we've had plenty of those lately here in New England.

Divine Chicken & Ham Casserole

leftover chicken, chopped or cubed (I don't really know the difference)

leftover ham, chopped or cubed

1 cup shredded cheese (Swiss works great here)

1 can cream of anything soup (I used cream of chicken 98% fat free)

a few spoonfuls sour cream (light is nice)

1/4 cup white wine (have a sip yourself)

seasoning (dill or oregano works fine)

Put the chicken and ham in a casserole dish and top with cheese.
In a separate bowl, mix the soup, sour cream, wine, and seasoning.
Pour the mixture atop of everything.
Bake at 350 degrees for about 25 minutes.
Serve over rice.

Make it a meal: Serve with steamed broccoli.

Wine: The rest of the Chardonnay! Finished already? Open another!