Pickled Beets

3-4 beets (greens should be removed and discarded before storing)
1 shallot, thinly sliced
1/4 cup cider vinegar
1 tbsp sugar
1 tbsp olive oil
1/2 tsp dry mustard

1. Trim the stems and any roots from beets and cut into uniform pieces for even cooking. Bring a large pot of water to a boil and add beets. Boil for 40-45 minutes or until beets are fork-tender.

2. Drain beets, rinsing them under cold running water. Using your fingers, slip the peels off the beets. Discard peels and slice beets. Place beets in a bowl and add shallots.

3. Make the vinaigrette by combining the remaining ingredients. (Either whisk together in a bowl or put in a lidded jar and shake to combine.) Add vinaigrette to the beets. Stir well. Serve immediately or allow to marinate overnight in the refrigerator.

Note: Beets can be served warm, room temperature or chilled.

Serves 4.

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Soft Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
2 eggs
1.5 tsp vanilla extract
2.25 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

1. Preheat oven to 375.

2. Using a mixer, cream together butter and sugar. Add the eggs and mix together. Pour in vanilla and mix until combined.

3. In a medium bowl, pour flour, baking soda and salt. Mix with a fork until completely combined.

4. Slowly add flour mixture to butter mixture, mixing each time until combined before adding more of the flour mixture.

5. Fold in the chocolate chips with a spatula.

6. Drop dough onto cookie sheets in rounded tablespoonfuls placed about two inches apart.

7. Bake 8-11 minutes (mine took 9-10 minutes), until lightly golden brown. Remove from oven and allow to cool on cookie sheets for 5 minutes before transferring cookies to a wire rack to cool completely.

Makes approximately 3 dozen cookies.

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Blueberry Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1.25 tsp vanilla extract
2 tsp baking powder
1 tsp salt
2 cups plus 1 tbsp all purpose flour, divided
1/2 cup whole milk
2.75 cups fresh blueberries
sugar in the raw

1. Preheat your oven to 375 and line a muffin tin with 18 paper liners. Rinse berries and allow to drain.

2. In a large bowl beat the softened butter until smooth. Add in the cup of sugar and blend until pale yellow. Add eggs, one at a time and mix well after each egg is added.

3. Next measure and add in the vanilla, baking powder and salt. Mix just until combined.

4. Add in 1 cup of the flour, mix. 1/4 cup of milk, blend. The remaining flour, mix and repeat with the remainder of the milk. Mix on medium speed until the batter is thick and smooth.

5. Toss the blueberries in with a tablespoon of flour and stir. Add the blueberries to the batter and use a rubber spatula to gently fold the blueberries into the batter.

6. Divide the muffin batter among 18 paper liners. Sprinkle with a little bit of sugar in the raw and then bake in a preheated oven for 15-19 minutes, rotating the pan halfway. (My lighter colored muffin tin took an additional 3 minutes beyond the longest bake time.) Muffins are done when they spring back from the touch.

7. Let cool slightly before serving.

Makes 18 muffins.

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Lasagna Soup

2 tsp olive oil
1 lb lean ground beef
1/2 cup finely chopped onion
5 garlic cloves, minced
1 tsp oregano
1 tsp Italian seasoning
1 tsp dried basil
1/2 tsp red pepper flakes
1 can (6oz) tomato paste
1 can (28 oz) diced tomatoes
5 cups chicken broth
4 oz mini pasta (shape of your choice)
5 oz fresh baby spinach
1/2 tsp salt
ground black pepper
grated Parmesan or shredded mozzarella

1. Cook pasta according to package directions. Drain and set aside.

2. Meanwhile, in a large pan, heat the olive oil over medium heat. Add ground beef and saute, breaking it up into small pieces with a wooden spoon, until no longer pink. Drain any excess fat from the pot. Add onions and garlic; saute until softened.

3. In a large pot, combine broth, tomatoes in their juice and tomato paste, stirring to combine. Add oregano, Italian seasoning, basil, red pepper flakes, salt and pepper; stir. Bring just to a boil, then reduce heat. Add ground beef mixture. Allow to simmer for 15 minutes.

4. Add pasta to soup. Then add spinach, stirring gently, until spinach has completely wilted.

5. Serve topped with grated Parmesan or shredded mozzarella, whichever you prefer.

Serves 6.

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Grilled Sweet-and-Sour Meatball Kabobs

1 large bell pepper, cut into 12 pieces OR 6 small sweet peppers, halved
8 thin wedges red onion
12 small fresh whole mushrooms
1/2 teaspoon seasoned salt
16 frozen cooked meatballs, thawed
3/4 cup sweet-and-sour sauce

1. Heat grill. In large bowl, combine bell pepper, onion and mushrooms. Sprinkle with seasoned salt; toss to coat.

2. Alternately thread meatballs, bell pepper, onion and mushrooms onto four 12 to 14-inch metal skewers.

3. When ready to grill, place kabobs on gas grill over medium heat. Cook 10-15 minutes or until meatballs are thoroughly heated and vegetables are crisp-tender, brushing generously with half of the sweet-and-sour sauce and turning frequently. Serve kabobs with remaining half of sauce for dipping.

Serves 4.

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