Zesty Potato Salad

2 pounds mixed small red and fingerling potatoes
1 small red onion, sliced thin
6 Tbls sherry wine vinegar
1 Tbls grainy mustard
1/2 tsp salt
1/4 tsp black pepper
6 Tbls extra-virgin olive oil
1 Tbls chopped fresh oregano
2 Tbls chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Add potatoes. cover and bring back to a boil. Boil uncovered for 20 minutes or until fork tender. Drain Cute warm potatoes into bit-size pieces and place in bowl. Stir in onions. In a small bowl, blend vinegar, mustard, salt and pepper. Drizzle in oil, whisking continuously. Stir in oregano and parsley. Pour dressing over warm potatoes and onions. Stir gently. cover and refrigerate for up to a day. This can also be served warm or at room temp.

Summer Asparagus

1 Tbls balsamic vinegar
1 Tbls red wine vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp black pepper
1/2 c olive oil
1 Tbls fresh chopped chervil
1 tsp finely chopped shallots
2 pounds asparagus, trimmed (stem ends peeled if thick)
3/4 to 1 pound grape tomatoes, halved
3-4 oz feta cheese, crumbled

In a small bowl, whisk balsamic and red wine vinegars, Dijon mustard, salt and pepper. Slowly whisk in oil in a thin stream. Stire in chervil and shallots. cover and set aside until ready to use. Steam asparagus until tender - about 6 minutes. Arrange asparagus and tomatoes on a large platter. Sprinkle with feta cheese. Drizzle with half of the dressing. Serve the remaining dressing on the side. This can be served warm, room temp or chilled.

Aji Salsa

2 limes - squeezed
touch salt
1/4 c. water
8 scalions - white & light green
1/4 c. onion
scotch bonnet pepper - seeded
1 plum tomato - seeded
1 cup cilantro

cover & marinate

Onion cheese Dip

Heat oven to 375 - Place 4 oz shredded pepper jack cheese, 8 oz shredded chedder, 4 oz light cream cheese, 1/2 c. light mayo, 1/4 tsp dried thyme and 1 cup finely chopped sweet onion in bowl of food processor. Process until fairly smooth. Stir cheese mixture into 2 cups finely chopped sweet onion in a shallow 6 cup baking dish. Bake at 375 for 20 minutes. Stir. Bake 10 more minutes. Let cool slightly. Serve with crackers or toast.

Tomato-Herb Fish Fillets

2 Roma Tomatoes, diced
1 Tbsp chopped fresh basil leaves
1/2 tsp dried dill weed
1 tbsp grated Parm
1/2 tsp garlic pepper, divided
1 lb halibut, cod, or orange roughy fillets

Combine tomatoes, basil, dill, parm and 1/4 tsp garlic pepper in small bowl; mix well. Set aside.

Place fillets in large nonstick skillet. Add 1/4 cup water. Sprinkly remaining 1/4 tsp garlic pepper over fish fillet. Heat until water bubbles.

Cover; reduce heat to medium. Cook 3 minutes. Remove cover; drain excess liquid. Spoon tomatoe mixture evenly over fillets; cover and cook 3-7 minutes or until thickest part of fish flakes with a fork.