4 hard-boiled eggs
2 Tbsp minced red onion
2 Tbsp mayonnaise
1 tsp prepared mustard
2 Tbsp minced red bell pepper
2 Tbsp minced pitted kalamata olives
1 Tbsp minced parsley
1 Tbsp capers
Salt and pepper

Chop the hard-boiled eggs and put them in a glass bowl. Add the remaining ingredients and mix together until well blended. Serve on bread or toast as a sandwich, on cocktail rye as a finger sandwich, or on top of a bed of mixed spring greens as a salad.
You may also like to use this recipe as a basis for Deviled Eggs. Instead of chopping up the entire egg, cut the hard-boiled egg in half lengthwise and scoop out the yolks. Add the remaining ingredients to the yolks and mix well. Then put the mixture back into the hollowed out egg white, cover and chill. Sprinkle a little chopped parsley or a sprinkle of paprika on the top of each Deviled Egg to make them prettier.

1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp soy sauce
1 tsp sugar
2 tsp freshly squeezed lemon juice
1 to 2 Tbsp wasabi powder

In a small bowl, stir together all the ingredients, starting with 1 tablespoon of the wasabi, then adding more if desired, tasting as you go. Cover bowl with plastic wrap and refrigerate for about 5 hours to give the flavors a chance to mellow and combine. Taste again after dip has mellowed, and add more wasabi if desired. Serve cold with cooked shrimp.

chicken breast cutlets (about 1 1/2 pounds)
1 Tbsp all-purpose flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp kosher or sea salt
1/4 tsp black pepper
2 Tbsp cooking oil
1/4 cup sweet white wine
1 Tbsp butter
1 Tbsp lemon juice (about 1/2 lemon)
1/2 cup chicken stock or broth
1 Tbsp small capers, drained

Mix together in a bowl the flour, onion powder, garlic powder, kosher salt, and black pepper. Coat both sides of chicken cutlets with this seasoning mix.
Put large heavy skillet on stove over medium heat, add cooking oil and when oil sizzles add chicken cutlets one or two at a time, brown one side, then flip and brown the second side. Don’t worry about getting the chicken totally cooked through, it will cook more in the sauce. As the pieces are browned, remove to platter, and add more chicken cutlets until all are browned and on platter.
In the same skillet over medium heat, pour in the wine and stir, dislodging the browned pieces from the skillet. Keep heating and stirring until liquid thickens a bit and becomes brown.
Add the butter, lemon juice, and chicken stock; continue stirring and cooking for several minutes until sauce starts to thicken up.
Return the browned chicken to the skillet, and reduce heat to low. Ladle the sauce over the chicken until it’s coated nicely.
Simmer very slowly for 15 to 20 minutes or until chicken is thoroughly cooked inside.
Add capers when chicken is done and remove skillet from heat. Let sit for 2 to 3 minutes.
Serve chicken on plates with sauce drizzled over each piece.

1 medium sweet onion, chopped
2 small cucumbers, peeled and chopped
3/4 cup vegetable or chicken broth
1 cup Greek yogurt
5 or 6 drops of Tabasco sauce
4 dashes of Worcestershire sauce
1/8 tsp celery salt
1/4 tsp curry powder

Add all ingredients in food processor or blender. Process until smooth, then chill for 1 hour. Serve cold with a sprinkling of chives or green onion tops for garnish.

3 large garlic cloves, crushed
2 Tbsp minced fresh ginger
1 bunch fresh cilantro, stems trimmed off
1/4 cup dry-roasted peanuts
1/2 tsp red pepper flakes
1/2 cup peanut oil
8 ounces bow tie pasta
12 ounces cleaned shrimp, cooked
4 whole green onions, chopped
3 Tbsp fresh lime juice

Prepare the pesto in a food processor or blender. Put garlic, ginger, cilantro, peanuts, and red pepper flakes in processor and start it running. Drizzle in oil as processor runs. Stop the processor and taste; season with salt as desired. You can prepare this ahead of time and refrigerate it until ready to use.

To make meal, cook pasta in large pot according to directions on package. Just before you drain pasta, add the cooked shrimp to pot, then immediately drain pasta and shrimp mixture through colander. Put the drained pasta and shrimp back in pot and stir in pesto sauce, green onions, and lime juice. Toss gently and serve immediately. This recipe makes a small batch, you can easily double it.

1 pkg (8 oz) Orzo
1 Tbsp extra virgin olive oil
3 Tbsp pine nuts
1 Tbsp dried basil
salt and pepper to taste

In a large pot, cook orzo until just tender, about 2 to 3 minutes, and drain. As orzo is cooking, put oil in large heavy skillet and heat to medium; add pine nuts and stir until lightly toasted, about 4 or 5 minutes. Stir in the basil, then add orzo and toss. Taste and season with salt and pepper if desired. Serve warm.