1 Pound medium shrimp, shelled and deveined Mix with the following seasonings and set aside:

• 1 Tbsp. Worcestshire sauce
• 1/4 tsp. Liquid Smoke
• 1/2 tsp. lemon pepper salt
• Dash of cayenne pepper
• 6-8 medium yellow and green squash such as zucchini, cookneck, summer, etc., cut into bite-sized pieces.
• 8 fresh mushrooms, slice
• Optional: green beans, asparagus, broccoli, red peppers,etc. cut into bite-sized piece
• 4 cloves garlic, minced
• Olive oil or herbed olive oil 12 fresh basil leaves, minced
• Grated Parmesan, Romano or Mazithra cheese

• 2 pounds green beans, cut in 1 1/2 inch piece
• 3 shallots or green onions, minced
• 2 Tbsp. balsamic or red wine vinegar
• 1/4 cup olive oil
• 2/3 cup chopped fresh or 1 tsp. dry basil
• 2/3 cup grated Romano cheese

Cook beans until crisp-tender. Drain and rinse with cold water. Transfer to a bowl. Combine shallots and vinegar; gradually mix in oil; add basil. Pour over beans, season with salt and pepper and toss gently. Add cheese, reserving one tablespoon, and toss. Garnish with reserved grated cheese and a sprig of basil.

Potato Salad Cha Cha Cha
From Sally Drake’s Kitchen

• 4 medium potatoes, cut into 3/4-inch cubes
• 15 ounce can black beans, drained and rinsed
• 7 ounce can corn, drained
• 1 cup diced tomatoes
• 3-4 green onions, finely sliced (1/2 cup)

Cook potatoes until tender, about 10-12 minutes. Drain and

3 Tbsp. olive oil 2 1/2 Tbsp. lime juice 1 1/2 Tbsp. mild or hot jalapeno pepper sauce 1 1/2 tsp. chili powder 1/2 tsp. salt Combine all ingredients in a small bowl or mixing jar and whisk or shake.