Starters, Salads & Sauces

This delicious recipe was submitted by Plan Z dieter Bruce. Bruce says, "We saw this sixteen years ago on a trip to visit our daughter in-law. They keep it from day to day and just add to it when more is needed."

The first time I made this, I put it on top of a wedge salad...and felt like I was eating dinner in a steakhouse. It's that good.

So light and decadent - YUM! Serve with fruit, or any other dessert for extra special deliciousness.

This is a fun, colorful side dish to a plain piece of meat. This goes together so fast! You can even make it in the morning and finish assembly just before dinner.

Raspberry coulis is often used by dessert chefs to decorate your dessert at a restaurant. They put a swirl of it on your plate or maybe drizzle it over the top of the dessert. You can be fancy or plain as you wish.

I love this sauce over the inside out apple pie. YUM.

Best served over ravioli; especially a pumpkin ravioli or a butternut squash ravioli.

AKA VP Anger's 65th Birthday Dessert. This super-simple, light and dreamy dessert is easy enough for a weeknight treat and fancy enough to serve to a dinner party.

This will make a great side dish at your table; even your holiday table. And think of this as a way to use up leftover turkey.

Dieters rave about taco salad. This one is my new favorite.

Serve with my seared sea scallops or with any fish or sea food. I think grilled shrimp would be great! Or even cooked, cold shrimp would pair nicely with this on a hot day. You can serve the sauce hot or cold.

In a hurry for dinner? Feeling like a cold entrée? This whips up really fast and will remind you of summer even though it includes winter fruit.

Summer grilling is not over yet. This one can be done on the grill, in the broiler, or follow my lead to sear it and roast it in your oven. The last option is used by French restaurants who serve steak.

This is a recipe that can be multiplied to feed the MASSES. And it can be left on a buffet and served room temperature for a few hours.

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

You will want to roast the garlic until it is lightly golden on the edges and the timing depends on your oven, the size of the garlic and the amount of oil you use.

This is a great picnic dish or summer grilling party.

Makes a great side dish with Zola's "Almost" Fried Chicken! Travels well for Zola To GO! and lasts for days in the refrigerator.

I serve this over shredded lettuce to make a larger salad.