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We read a lot of food magazines here. This recipe was from June's issue of Everyday Food. We loved this recipe because it was quick, easy and only needed a few ingredients that we already had in the kitchen!

Ingredients for the Fish:
Olive Oil for the grill
1 tablespoon STAR Extra Virgin Olive Oil
2 cloves of garlic chopped
1 tablespoon fresh lime juice
1 3/4 pounds skinless, firm white-fleshed fish fillets, such as stripped bass, cod or
Mahi Mahi (About 1 inch thick)
 coarse salt and pepper

Heat a grill or grill pan to medium or high heat.  Clean and lightly oil the hot grill.  In a medium bowl, whisk together olive oil, garlic, and lime juice.  Add fish and turn once to coat; let sit 5 minutes. Remove fish from marinade, letting the excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes flipping once.

This fish recipe is so delicious you could serve it as a main dish with a nice salad or rice.  Or you can with a fork, break the fish into pieces for tacos.  We used fresh salsa and mixed greens in our tacos. 

What do you like in your tacos?

Photo: DEIRDRE ROONEY, VALERIE BERRY

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By Alice Hart

A delicious recipe for tortillas layered up with black beans, spring onion, chilli, tomato, spinach and cheese. Serves four

You have two options here: either make four separate, single-layered quesadillas using a total of eight tortillas, or go large and make a deep, four-layered stack using five tortillas.

2 bunches spring onions, trimmed and halved lengthways
4 tbsp olive oil
2 garlic cloves, crushed
2 red chillis, deseeded and finely chopped
2 400g (14oz) tins black beans, rinsed and drained
1 tsp chipotle pepper paste
2-3 tbsp lime juice
5-8 large flour or corn tortillas
2 large handfuls baby spinach, chard or wild rocket
200g (7oz) sun-blush tomatoes, drained and roughly chopped
200g (7oz) Wensleydale cheese, crumbled

Place a griddle pan over a high heat and leave until smoking hot. Coat the spring onions in half the olive oil and season. Spread out in a single layer in the pan and cook, turning with tongs, until marked with black lines all over. Set aside to cool a bit then chop roughly.

Heat the remaining oil in a frying-pan and add the garlic and chopped red chilli. Fry for a minute then add the beans with the chilli paste and 150ml (5fl oz) water. Cook gently until the water has all but evaporated. Remove from the heat and crush lightly with a potato masher or fork, seasoning with lime juice, salt and pepper. 

From http://www.telegraph.co.uk/foodanddrink/recipes/8512403/The-new-vegetarian-quesadillas-recipe.html

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Five Inventive Summer Uses for Olive Oil: The Coldani Family

1. Fruit Salad With A Twist

"Planning a picnic or invited over for the neighbors' potluck? Take boring fruit salad up a notch with an olive oil enriched fruit salad.

We love to toss some juicy watermelon squares and ripe strawberry slices into a bowl and then drizzle thick, velvety balsamic vinegar, along with a splash of a basil-infused olive oil over the top. The hidden basil flavor is what surprises the taste buds and we always get compliments for our unique take on fruit salad."

2. Spicy Popcorn For Movie Night

"Summer means big movie blockbusters and if you're anything like our family, there is nothing better than a movie night with lots of popcorn.

As a healthy alternative to butter, we pop up bowls of popcorn and drizzle jalapeno-infused olive oil on top for an unctuous and spicy kick."

3. Summer Glow With Olive Oil

"Whether applied to face or body, olive oil can penetrate deep into the skin and provide a long-lasting shield of moisture to keep skin smooth and supple.

After a day in the sun or at the beach, extra virgin olive oil mixed with a little lemon juice and coarse salt makes for a refreshing and healing scrub and summer moisturizer. Whenever we cook, we always drizzle a little bit of oil on our hands for a quick and easy way to keep our hands soft."

4. We Scream For Ice Cream

"Because we eat a lot of olive oil, we're always trying to think of new ways to experiment how to use it. One of our favorite discoveries was last summer when, during a heat wave, we were eating ice cream one night and looked at each other and thought, 'why not?'

Although everyone thinks of olive oil as traditionally enjoyed dipped in bread, drizzled over fresh mozzarella or poured over a savory soup, it is delicious drizzled over ice cream with some sea salt sprinkled on top. Trust us - this sweet treat makes for the perfect summer indulgence."

5. Olive Oil And Friends

"We're always curious about other olive oils and, instead of making it feel like work, figured out a way to try a lot of different varieties while keeping it fun. We now host monthly olive oil tasting parties where we invite over some friends, pour different tastes of olive oils from around the world and get people talking.

Sometimes we'll rate the oils based on taste and color, or maybe even do a blind tasting to guess where the oils are from. It's a delicious spin on a get together with friends - and with a plenty of fresh, crusty French bread for dipping and lots of wine, everyone leaves happy."

Read more: http://www.wdsu.com/family/27928885/detail.html#ixzz1MpicrTW7

NewsChannel 10's Larry Lemmons and Michelle Langowski from The Early Show are kicking off grilling season with Chef Bud Andersen.

The pulled pork and slaw is very flavorful and inexpensive and can be made into a delicious summertime sandwich.

Pulled Pork w/Black Pepper Vinegar Sauce:

Ingredients:
* 1 C Ancho Chile powder
* 1/3 C Smoked Paprika
* 3 Tblsp Dried Oregano
* 3 Tblsp Ground coriander
* 3 Tblsp Ground mustard
* 1 Tblsp Ground cumin
* ½ Tblsp Cayenne pepper
* 1 Tblsp Ground black pepper
* 1 Tblsp kosher salt
* 6 lbs pork shoulder or pork butt

Black Vinegar Sauce:
* ¼ C rice wine vinegar
* 2 Tblspn Dijon mustard
* 2 tsp honey
* ½ tsp Coarse ground pepper
½ C + 2 Tblsp extra virgin olive oil

Directions: In a bowl add all the dry ingredients and mix thoroughly to create your rub. Lay pork, fat side down, on a cutting board and cut into 5 x 5 pieces or a bit larger rub thoroughly covering all of the pieces generously with the rub. Cover with film and refrigerate for 4 to 7 hours. Remove from cooler and let set until at room temperature.
On a medium high grill, place the pork pieces and sear on all sides. Remove from the grill and place pieces in a baking dish. Fill dish 1 inch from the top with warm water and cover with film and foil. Place in a 250 degree oven, and slow cook for 2-4 hours (depending on the size of the pork) until meat can be forked apart. Fork the pork apart.
While the pork is slow cooking, add all the black vinegar sauce ingredients to your blender or food processor, blend until emulsified. Add water if sauce is too thick. Set aside.
Place pork on a bun or in a tortilla and top with black vinegar sauce and roasted green onion slaw for a light flavorful summer meal.

Pulled Pork Slaw

Ingredients:
* 1 C coarsely cut grilled green onion (greens and all)
* ¼ C red wine vinegar
* 2 ea serrano peppers
* 2 Tblspn mayonnaise
* ½ C extra virgin olive oil
* ½ head red cabbage shredded
* 1 small red onion grilled and thinly sliced
* ¼ C chopped cilantro

Directions: Place the green onion, vinegar, chiles, mayo, salt, pepper and oil in a food processor and blend until emulsified. Place cabbage and grilled red onions in a bowl, add the dressing and stir until combined. Fold cilantro and season with salt and pepper to taste.
Serve on top of pulled pork, for a cool flavorful summer time sandwich.

Photo by Simply Scratch http://www.simplyscratch.com

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Check out this great post by Simple Scratch (click here to view)

Laurie has a great way with food and easy to follow recipes!  This recipe is simple, fast, delicious and healthy.  What else could you want in a side dish?

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We found this great cooking tip in an article by By Erica Marcus

Picture form http://www.limaniny.com/

McClatchy-Tribune Information Services

Peter Spyropoulos, Limani, Roslyn NY: The executive chef of the luxe Greek Limani considers salads his specialty.

“A good salad starts with quality products,” he said. “I use romaine hearts, good ripe tomatoes, English cucumbers.”

Once he’s assembled his ingredients, he wants their flavors to shine.

“People tend to mess things up with too much stuff in the dressing,” he said. “Keep the dressing simple.”

Spyropoulos doesn’t even make his dressings in advance because “whatever you put into it, the vinegar will change the flavor of.”

Just before he serves the salad, he combines in a bowl red wine vinegar, salt and pepper, a crushed garlic clove and some chopped fresh parsley or oregano. Then he whisks in extra-virgin olive oil (the ratio of vinegar to oil is 1 to 3), and that’s the dressing.