The classic cheeseburger is spiced up a bit. This reminds me of Peter's Drive-In Restaurant in Calgary, Alberta where they served it with the largest side of fries ever imagined.

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Classic Indonesian satay: a lighter version.

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Dish dish is prepared in a stovetop grillpan.

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This was the recipe thatwas made for 1,000 kids at the school Jamie Oliver visted. this pasta dish is loved all over Italy. Use good quality ingredients amd fresh mozzarella and you can't go wrong

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This recipe comes from Michael Smith "Chef at Home" on the Food Network.

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This dish, called bahmi goreng in Indoneisa, is traditionally eaten with chopped roasted peanuts and sambal oelek on the side. It is also delicious with satay sauce.

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Serves 4

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The gorgonzola needs to be young which gives a sweeter, milder flavour to the sauce.

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This recipe serves 4

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Kefalotyri is a hard Greek cheese sheep's or goat's milk cheese. Parmesan or Pecorino cheese can be substituted, or I use 1/2 feta and 1/2 Pecorino

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The mayonnaise should touch both the chicken and the grrens so they each have their own bit of dressing. This sandwich serves 2, but of course you could increase the ingredients to serve more.

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A tagine is a terra cotta pot with a conical lid used in Morocco. The stews that come out of the pot are named for the cooking vessel.

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I love good falafels. You have to use the dried chickpeas and not the canned variety or the texture is just not the same. I like my falafels with tzadziki sauce, tomatoes, onions and cucumbers, but you could also use tahina sauce or Harissa sauce (which recipe I will include).

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1 (9-oz) package fresh linguine
3/4 cup oil-packed sun-dried tomatoe halves, drained
1/4 cup loosely packed basil leaves
2 T slivered almonds
2 T shredded Parmesan cheese
1 T minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 cup crumbled feta cheese

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This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta a salad.

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