Ingredients:

• Salt and Pepper
• 1/4 C minced red onion
• 1 celery rib
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne
• 1 1/2 C mayonaisse
• 1 lb elbow macaroni
• 1 1/2 C shredded sharp cheddar cheese
• 2 tablespoons minced canned chipotle in adobo

Directions:

Cook pasta until al dente.  Rinse with cool water and drain.  In a separate bowl stir in onion, celery lemon juice, mustard, garlic powder, cheddar, chipotle and cayenne.  Let sit 2 minutes and add mayonnaise.  Let sit 10 minutes. Add to macaroni.  Serve.

1) 2 cups low-sodium chicken broth

2) 1 cup of long-grain white rice (or brown)

3) salt and pepper

4) 3 tablespoons of unsalted butter

5) 2 small zucchini, halved lengthwise and sliced thin

6) 1 cup frozen corn kernels

7) 3 scallions, sliced thin

Directions:

Combine 1 cup of broth, rice, and 3/4 teaspoon of salt in a large bowl.  Cover tightly with plastic wrap and microwave until broth is completely absorbed, about 8 minutes.  Melt remaining butter in a skillet.  Add zucchini and corn and cook until browned, about 3 minutes.  Transfer to a medium bowl.  Add parcooked rice and remaining broth to skillet and bring to boil.  Cook covered on medium-low for about 12-15 minutes.  Stir in vegetables and scallions.  Cover and let sit for about 2 minutes.

• 2 20 oz packages of fresh hash brown potatoes or one 32 oz frozen package
• salt and pepper to taste
• 1 can of cream of chicken soup
• 2 Cups shredded sharp cheddar cheese
• 1 Cup of Sour Cream
• 1 small chopped onion
• 1 stick melted butter

• 6 T sour cream
• 1 tsp fresh lime juice
• 1/4 tsp chipolte chile powder or ancho chile powder
• 1/4 tsp coarse kosher salt
• 8 ears of corn with husks
• 2 limes, quartered

Directions:

1. Mix sour cream, lime juice, chile powder, and coarse kosher salt in small bowl to blend.
2. Prepare grill (med heat).
3. Remove outer husks  from corn, leaving inner pale green husks attached.
4. Fold back inner husks; remove corn silk.
5. Sprinkle corn with salt and pepper.
6. Re-wrap inner husks around corn.  Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes.
7. Grill lime quarters until lightly charred, about 5 minutes.
8. Pull husks away fro corn to expose kernels.  Place corn and lime on platter.
9. Brush corn with sour cream mixture.
10. Sprinkle with cilantro.

Ingredients:

• 1 lb small or medium shell pasta (prepared as directed)
• 1/4 lb baby spinach or arugula washed and torn into pieces
• 6 oz crumbled feta cheese
• 1/2 cup pitted Kalamata olives, quartered
• 2 Tbsp each thinly sliced sun-dried tomatoes and basil leaves
• 2 Tbsp red-wine vinegar
• 3 Tbsp olive oil
• Cracked black pepper

Instructions:

1. Combine ingredients.
2. Toss well.