"I'd rather have your input on cooking seafood." That would be golden, not well browned, so we would need to start a new thread, wouldn't we? I'm game. I know from previous discussions that you could teach me a thing or two about seafood. Of course, seafood was the first thing that attracted me to Cape Cod years ago, then became the reason to retire here and to remain here, year in and year out. So I can say with all modesty that I am pretty well versed in seafood, whether it be catching, gathering, cooking or eating it. We need to get together at the shore, either your shore or mine, and have a feast. Jim

Stacy, this chicken dish is really good and is only about 30 minutes from start to serve. You could serve it over rice or orzo that you prepare in advance and just warm up. Creamy Tarragon Chicken From Fresh Market-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large sauté pan, heat olive oil over mediumh igh heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cram to pan and heat through. Spoon sauce over chicken and serve. Joe's Seafood lasagne is rich, and super elegant. You can use any combination of seafood you like, really, and it can be made ahead. WHITE WINE SEAFOOD LASAGNA Makes 6 good portions; 8 for the smaller ones 2 pounds bay scallops 1/3 cup butter 1 cup green onion \-\- chopped 1 clove garlic \-\- minced 1/4 teaspoon thyme \-\- dried 1/3 cup all\-purpose flour 1 cup chicken broth \-\- regular strength 1 cup whipping cream 1/2 cup dry white wine 8 ounces lasagna noodles 1/2 pound crab meat \-\- cooked, shredded 1/2 pound swiss cheese \-\- shredded Rinse scallops well and drain; if using regular scallops, cut into 1/2\-inch pieces. Melt 1 tablespoon of the butter in a 12\- to 14\-inch frying pan. Add onion, garlic, and thyme; stir on medium\-high heat for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside. Fill a 4 to 5\-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1\- to 1\-1/2\-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce. Line the bottom of a 9\- by 12\-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce, top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top. Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree. Posted by Joe (Gardenguru) Linda

Very nice menu. And totally doable and simple with prepping ahead. I like mixed veggies as it pleases everyone. I usually do a roasted oven tray that has full heads of garlic, sweet and reg potatoes and golden beets and anything that looks good at the market. A small cut up winter squash... As is your menu looks perfect. Burger and dog night and even taco night and gyro night are pretty high end here. Making everything from scratch takes time though i can prep most ahead like grinding the meats for burgers. DH bakes the breads and rolls. I make and the sauces and just made three different mustards...were having DirtyDogs tonight. Burgers tomorrow. With the last of the fresh garden tomatoes. I like my smoky salsa with dogs and burgers. Used fresh tarragon in place of the cilantro. And having a first taste of DH's crock of sauerkraut. -Not so sure about my TomMustard, lol. Used some tomato powder in that one. Fortunately the dogs we like did not go out of business like i thought. I'm guessing my local market may have a sloppy paying schedule that is difficult for such a small company. It is a problem with this market i've heard. Lots of things i want to try making. Hot dogs are not on that list. : )

Cheesecake with a thin layer of lemon curd on top, whipped cream and a few raspberries— just leave off the berries. For next time . . You can also buy lime curd or make it and do the same thing and call it Key Lime cheesecake. I serve hearty beef dishes like bourgnon over egg noodles, with a good salad and garlic bread just as someone above posted. Night before last i made a quick blueberry tart with all our blueberries (leaving town early tomorrow for Washington again). Cooked the blueberries, fresh and added in a small pkg of dried blueberries, with lime juice, sugar, cinnamon cinnamon, vanilla and cardamom. After 30 min on a low boili added a slurry of 2 tblsp cornstarch mixed with a small amount of cold water, and cooked until thickened. cooled itin a bowl in the freezer, then unfolded a sheet of puff pastry almost thawed, used a pizza cutter to cut strips on an angle on both sides just to the middle where the blueberries were and cross the strips over each other. Brushed with egg wash and sprinkled with turbinado sugar, cooked on parchment paper over a half sheet pan in the oven for 20 min on 400 convection, then lowered temp for 350 and continued cooking until bottom crust was crisp. Served with vanilla ice cream. Easy peasy! I didnt take a picture, i make these often withdifferent fruits and spices as the frozen puff pastry makes it so easy. I made this lne the same way, with apples ( and used boiled cider, cinnamon, nutmeg and rum extract) and the crossed stripsof pastry.