It's been so warm, I've been thinking about salads a lot lately. I love the sound of this dressing. GREEK PASTA SALAD (The Perfect Pantry) For the dressing: 1 garlic clove 7 sun-dried or slow-roasted tomato halves, roughly chopped 2 Tbsp plain nonfat yogurt 1 tsp Greek seasoning 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1-1/2 tsp agave nectar (or honey, or sugar substitute) 5-6 tsp water For the salad: 8 oz rotini or other twisty pasta (I use Dreamfields) 1-1/2 cup diced fresh tomatoes, any type 1 cup diced cucumber (I use seedless English cucumber) 1/2 medium green bell pepper, diced 1/2 cup pitted large black olives, sliced in half 3 Tbsp chopped fresh dill 1/2 cup crumbled feta cheese, or more to taste In a blender, combine all dressing ingredients, and blend on high speed until smooth. If you'd like the dressing thinner, add a bit more water. Set aside. Bring 4 quarts of water to the boil in a large pot. Cook the pasta according to package directions; drain and add to a large mixing bowl. Combine all remaining ingredients in the mixing bowl along with as much of the dressing as you like. Garnish with some extra dill fronds, and serve at room temperature.

This is the fruit salad I decided on for our morning after Easter brunch. YOGURT STRAWBERRY FRUIT SALAD 1/2 pint of fresh strawberries 2 bananas 1/2 pint blueberries 2 peaches 2 cups of yogurt (unflavored recommended) 3 tablespoons of honey 1 teaspoon of cinnamon Wash, drain, and hull the strawberries. Slice the hulled strawberries into halves. Cut the bananas and peaches into 1/2 inch pieces. Into a large mixing bowl, place the yogurt and honey and mix it together well. Add the strawberries and other fruit into the mixture. Chill the entire yogurt strawberry fruit salad until desirably cool or cold. Sprinkle the cinnamon. Serves 6. Maybe granola on top???

Hillbilly ribs 2 tablespoons vegetable oil 5 pounds country-style pork ribs 1 (12-ounce) bottle chili sauce 1/2 cup water 2 tablespoons Worcestershire sauce 1 tablespoon yellow mustard 1/4 cup brown sugar Instructions 1.In a soup pot, heat oil over medium-high heat; brown ribs on all sides 8 to 10 minutes. 2.Meanwhile, in a large bowl, combine remaining ingredients; mix well. 3.Reduce heat to medium and drain off excess liquid. Pour sauce mixture over ribs, partially cover, and cook 1-1/2 hours, or until ribs are cooked through and tender, turning occasionally.

Soft Chicken Tacos with the Works (Fine Cooking) This is a great way to use up leftover chicken. 2 large ripe avocados, pitted 2 limes, 1 juiced and 1 cut into wedges 1-1/2 tsp. kosher salt; more as needed 1/4 tsp. freshly ground black pepper; more as needed 2 Tbs. extra-virgin olive oil 1 small yellow onion, finely diced 1 tsp. chili powder Scant 1/8 tsp. ground cinnamon 1 14-1/2oz. can petite-diced tomatoes, drained 1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo) 2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips 12 small flour tortillas, warmed 6 oz. queso fresco or feta, crumbled (1-1/3 cups) 3 cups thinly sliced red cabbage (about 6 oz.) 2/3 cup fresh cilantro leaves, washed and patted dry Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste. Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the chicken, cover, reduce the heat to low, and cook until the chicken heats through, about 10 minutes. Taste, and season with salt and pepper if needed. Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.