Citrus

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.

These are terrific as hors d'oeuvres at a cocktail party or on their own as a main course. Have your butcher cut the ribs into two-inch lengths, or you can do it yourself at home with a cleaver.

This classic southern dessert is very rich and sweet and should be served in small wedges.

Here's a beautiful pie with a sweet-tart filling and a sensational crust.

A delicious spread that would be perfectly at home with hot tea and warm scones on a winter's day.

Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.

This dense orange cake, drizzled with orange glaze, is always a favorite at the annual P-Patch harvest banquet.

Can be prepared in 45 minutes or less but requires additional unattended preparation time.

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.