Slow-Cooker Beef Short Ribs with Smashed Red Potatoes & Cuke&Radish Slaw---------Olia

RIBS Mix - 1 cup water, 1/3 cup ketchup, 1.1-oz pkt beefy onion soup mix, 4 small halved garlic cloves and ½ tsp each thyme, rosemary and ground pepper in a 5-qt slow-cooker. Add 4 lb been short ribs; turn to coat. Cover; cook on low 10-12 hours. Remove ribs and skim off fat; thicken juices for gravy.

(Gravy - for each cup of juices whisk 2 Tbsp flour and 3 Tbsp cool water to blend. Whisk into juices; boil 2-3 min until thickened)

POTATOES Halve 1 ½ lb small red potatoes. Cook in water to cover 20 min or until tender. Drain; mash with ½ cup milk, 2 Tbsp butter and ½ tsp salt. Stir in chopped chives.

SLAW Mix 16-oz bag coleslaw mix with 1 ½ cups sliced cucumber, 1 cup sliced radishes, ½ cup creamy ranch dressing, 3 Tbsp cider vinegar and ½ tsp each salt and sugar.

Penne & Broccoli with Rosemary & Parmesan Focaccia------Olia

Pasta Cook 12 oz penne pasta in lightly salted boiling water and pkg directs. Add two 12-oz bags fresh broccoli florets 5 min before pasta is done. Drain; return to pot.

Meanwhile sauté 1 Tbsp minced garlic and 1 pt grape tomatoes in 1 Tbsp olive oil until hot. Add 1 cup chicken broth and bring to a boil; add to pasta pot.

Add 6 oz ricotta salata (or Feta cheese), and 1/3 cup mixed olives; toss to mix.



Focaccia Bread Heat oven to 375F. Lightly coat a baking sheet with nonstick spray. Unroll 10-oz refrigerated pizza crust on baking sheet. Sprinkle with 1/2 Tbsp olive oil, then 1 Tbsp grated parmesan cheese and ½ tsp rosemary. Fold in half; repeat sprinkling. Bake 12 min or until browned.

Shrimp with Mango Couscous & Baby Spinach Salad (serves 4) Olia

Shrimp Marinate 24 large raw shrimp (shelled and deveined) in ¼ cup bottled garlic vinaigrette 10 min. Heat broiler; line broiler-pan rack with foil. Thread shrimp on skewers. Broil 3 to 4 in. from heat 8-10 min, turning once until cooked through. For dipping sauce: mix ¼ cup wasabi horseradish mayonnaise and 2 Tbsp ketchup (or use any of your favorite sauce)



Couscous Prepare 6.10-oz box mango salsa couscous as box directs.



Salad Toss 10 oz bagged baby spinach, ½ cup each sliced red onion and Goldfish Colors crackers with ¼ cup bottled garlic vinaigrette.

Island Pork & Rice Salad with Toasted Pita Wedges Olia

Salad Put pork and rice (reserved from Tuscan Loin of Pork recipe) in a serving bowl. Add 15-oz can black beans, rinsed, 20-oz can pineapple chunks (reserve juice), 2 chopped bell peppers, 2/3 cup sliced scallions and 1/3 cup chopped cilantro. Whisk 6 Tbsp pineapple juice, ¼ cup olive oil-vinegar dressing, 1 ½ tsp jerk seasoning (or Mrs Dash) and ½ tsp salt. Pour over salad; toss to mix. Serve on lettuce.


Pita Heat oven to 400F. Arrange 4 pitas on baking sheet. Brush with 2 tsp oil; sprinkle with mixture of 1 Tbsp sesame seeds, ½ tsp jerk seasoning and ¼ tsp salt. Bake 6 to 8 min until lightly toasted. Cut in wedges.

Tuscan Loin of Pork, Antipasto Rice & Buttered Sugar Snap Peas (serves 4) -----Olia

PORK Heat oven to 400F. Put 3-lb boneless pork loin roast in a roasting pan. Finely chop 3 large cloves garlic with 1 ½ Tbsp fennel seeds and 1 tsp each salt and freshly ground pepper. Rub over pork. Roast 1 ½ hours or until a meat thermometer inserted in center registers 155F. Remove from oven and tent with foil; let rest 10 min. (Cut half the roasted pork in large strips; save for Island Pork &Rice Salad recipe)

(Sometimes, if in a rush, I substitute pork with fried or baked chicken)


Rice Cook 2 cup converted white rice as pkg directs. Into ½ the rice stir 14-oz can artichoke hearts, quartered, and 7-oz jar roasted red peppers, cut in strips. Heat briefly; stir in ¼ cup grated Parmesan cheese. (Save half the rice for Island Pork &Rice Salad recipe)


Snap Peas Boil 12 oz fresh sugar snap peas 1½ min or until crisp-tender. Drain; toss with butter and salt.