This sounds way too simple to have such an amazingly complex flavor - served it the other night as part of a casual assortment of appetizers while entertaining friends and this was a huge hit. Perfect summer side to keep on hand in the fridge.

6 sweet peppers - I used 2 each of red, green and yellow
1/2 C chopped onion, preferably vidalia, if available
3 T white vinegar (I used white balsamic for the sweetness)
1/4 C EVOO
chopped fresh parsley to taste

• Preheat oven to 450. Roast peppers approximately 20 minutes or until browned and charred. Put in a paper bag for about 20 to let the steam help loosen the skins.
• Remove skins and seeds from peppers. Cut into strips and put in a bowl.
• Add the remaining ingredients to the peppers, toss to coat, and let sit for at least 1 hour prior to serving to allow flavors to develop. Serve cold or at room temperature.

Throw away all of your other pasta salad recipes; this one can’t be beat.
Found it on recipezaar and it’s fantastic.

2 (6-ounce) cans tuna, drained
10 oz. small shell macaroni
1 C frozen peas
½ C chopped sweet onions
¾ C chopped celery
3 T sweet pickle relish
3 medium dill pickles, chopped (optional)
2 hard-boiled eggs, chopped
1 C Hellman’s mayo
2 T tarragon vinegar
Salt & pepper to taste

• Cook pasta according to package directions.
• Add the frozen peas to the pasta just before you take it off the stove to drain in the colander.
• In a large bowl, mix vinegar and mayo. Add remaining ingredients, mixing well.
• Refrigerate for about an hour to chill before serving.
Serves 8

Julia and her mom, Barbara, are two of my favorite cooks and they both send me terrific recipes. Julia’s made this salad for me several times and it’s wonderful; fresh and light with just a hint of mint. BONUS: Grab some extra fresh mint while you’re picking up the ingredients and treat yourself to a mojito while you’re making dinner! We always do. Barbara recommends making the dressing a little bit ahead of time to let the flavors get to know each other.

1 head lettuce
3 large tomatoes, cut in bite-size chunks
1 Tbsp. dried mint (or 1/2 C fresh, chopped)
1 small onion, sliced in thin crescent shapes
1 green pepper, cut in strips
1 tsp black pepper
2 tsp salt
1 tsp garlic powder
1/2 C EVOO
1/3 C fresh squeezed lemon juice (or more to taste)

• Wash lettuce, drain well. Tear up well-drained lettuce in a large bowl; add onion, mint, tomatoes and green pepper strips. Sprinkle with black pepper and garlic powder. Toss and set aside or in refrigerator until ready to serve.
• At serving time, add salt, lemon juice, and oil, mixed together, and toss lightly.
• ALTERNATIVE METHOD: Mix the pepper, garlic powder, salt, lemon juice, and EVOO in a screw-top jar and refrigerate until ready to serve. Shake well before pouring over the salad.

I’ve become addicted to this salad for lunch.  It’s easy to put together, tastes fantastic, and is good for ya to boot! What more could you want?

½ lb. broccoli florets
½ cup chopped pecans
½ lb. cooked crumbled bacon
½ cup raisins
½ cup mayonnaise
¼ medium red onion, sliced
4 tsp Splenda
1 Tbs white vinegar (white Balsamic is my fave)
1 T parmesan cheese

• Toss the first five ingredients in a large salad bowl.
• In a separate bowl, mix the remaining ingredients.
• Add to salad bowl. Toss well and serve.

My husband Rod loves homemade everything except when it comes to coleslaw - then he wants “storebought”. We live 17 miles from the nearest grocery store so this doesn’t always work for me. Deep down inside who doesn’t love KFC coleslaw?  I found this recipe online, tried it on him and he absolutely loves it.  Truly tastes like “the real thing”.  

8 C shredded cabbage
1/4 C shredded carrots
2 T minced onion
1/3 C sugar
salt & pepper to taste
1/4 C milk
1/2 C mayonnaise
1/4 C butter milk
1 1/2 T white vinegar (I use white Balsamic for its sweetness but any white vinegar will work)
2 T fresh lemon juice

• Shred the cabbage and carrots in a food processor and then empty them into a large mixing bowl.  Stir in minced onion.
• Put the remaining ingredients in either the bowl of a processor or blender and blend until smooth.  Pour over cabbage and carrots and mix thoroughly.
• Cover and chill several hours before serving for best flavor.

My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend.  I put together this recipe back in 1989 and have used it ever since.

1 12-oz. pkg. cranberries
1 1/2 C orange juice
3/4 C sugar
1/2 C chopped walnuts
zest of 1 orange (be careful to avoid getting any white part in)
1/4 t ground ginger

• Bring orange juice to a boil.  Add washed cranberries and sugar. Cover, reduce heat, and let simmer for 10 to 15 minutes.
• Remove from heat. Mash berries to desired consistency with a potato masher. Stir in remaining ingredients.  Chill for several hours and serve.

My all time favorite salad - I could eat this every day and never grow tired of it.  I know it’s not the classic prep method, but Rod and I have tried a LOT of Caesar recipes and this is perfection to us.

2 large heads of romaine lettuce, cleaned & spun dry
2 can anchovies in oil, drained
1/2 C EVOO
juice of 2 lemons
2 cloves minced garlic
2 eggs
1 C freshly grated Parmesan cheese (Boars Head is very good)
freshly ground pepper

1/2 loaf Baguette or French bread
1/4 C EVOO
1 to 2 cloves garlic, slivered fine
sea salt

• Roughly tear the romaine into bite-size pieces in large salad bowl.  Set aside.
• In a blender, add anchovies, EVOO, lemon juice, garlic, pepper and eggs.  Blend til smooth.  Pour into a serving cruet.
• To make the croutons: With a serrated knife, but the bread slices into cubes or other shapes, as desired.  Heat large heavy bottomed skillet with olive oil, saute garlic slivers 1 to 2 minutes.  Remove garlic slivers and reserve.
• Add bread cubes to hot EVOO, reduce heat and cookd for several minutes, stirring and tossing.  When browned nicely, toss back in the garlic, sprinkle with salt.
• When ready to serve, drizzle dressing over lettuce leaves an dtoss to cover evenly.  Add dressing until your have the amount you prefer.
• Sprinkle the Parmesan over the top and toss lightly.
• Spread croutons over the top and serve.

I don’t know how many gallons of this I’ve made through the years but it has to be truckloads.  This is so addictive - my fridge is never without it.   Keeps for about a week refrigerated in a mason jar.  If everyone has a signature recipe, this is probably mine.

2 14-oz. cans RoTel tomatoes with chilis, drained well
1 t cumin
6 scallions, sliced thin
juice of 1/2 lime
1/4 C fresh cilantro, chopped fine
2 cloves garlic, minced fine

Mix everything well together and serve.

October is traditionally the month Rod and I are assigned our Dinner Club rotation.  It’s typically cool enough to eat outside on the porch, so we try to plan casual menus.  For an Oktoberfest theme one year, we featured this recipe.

4 C sliced, boiled potatoes
4 slices bacon, cut into small slices
1 onion, diced
1 T flour
1 T sugar
1 t salt
1 t paprika
½ C cider vinegar
½ C water

• Brown bacon and drain. Crumble bacon and sprinkle over the potatoes. Add onion to the hot bacon fat and cook only a few minutes to avoid burn­ing. Add the flour to the bacon fat and onions; blend. Add sugar, salt, paprika, vinegar, and water. Cook until clear, stirring constantly.
• Pour the mixture over the potatoes and bacon. Mix well. Serve hot or cold.

This is Jill’s signature salad, super simple and beyond good.  Be sure to give it a try.

10 Strips crispy cooked bacon, cut or crumbled
4 bunches spinach leaves, washed & dried
3 hard-boiled eggs
Red onion - sliced. (I use ¼ of onion).

Dijon Vinaigrette Dressing

1 T grated Romano Cheese
¼ C Tarragon Vinegar
¼ C mayonnaise
½ C Dijon mustard (generous ½ C)
1 ½  sugar
1/8 t EACH of salt, paprika, garlic salt, celery seeds, poppy seeds, sesame seeds and black pepper.
1 C vegetable oil

1. Combine all ingredients except the oil in a mixing bowl or blender. Slowly blend while adding oil in a thin, steady stream.