Here's two recipes from Food Network Canada's Sugar. Raspberry Lemon Tart This tart is a classic French Tarte au Citron, finished with fresh raspberries. Pastry 1 cup unsalted butter, room temperature 1/3 cup sugar 4 egg yolk 2 cups all purpose flour 1 tsp salt Filling 1/3 cup fresh lemon juice 1/4 cup sugar 4 egg 1 cup whipping cream 1 tbsp lemon zest To Assemble 4 cups fresh raspberries, red, golden, and/or black Pastry Cream butter and sugar together until smooth. Add egg yolks and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling. Preheat oven to 375 F. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 inch thick. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling. Filling Reduce oven temperature to 325 F and place tart shell on a baking sheet. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing. Arrange raspberries on top of tart I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving. **************************************************** Lemon Pineapple Brulee Tart Crust 1 1/2 cups all purpose flour 1/2 cup unsweetened coconut, medium shred 1 cup icing sugar, sifted 1/4 teaspoons fine salt 1/2 cup cold unsalted butter Filling 1 (8 oz) pkg cream cheese, room temperature 2 cups sugar 1/4 cup all-purpose flour 3 large eggs 1/2 cup lemon juice 1 Tbsp finely grated lemon zest 1/2 cup drained crushed pineapple granulated sugar for bruling Filling For crust, preheat oven to 350 °F. Grease a 10-inch removable bottom tart pan. Pulse all ingredients together until a rough, crumbly texture (mixture will be dry). Press into prepared pan and bake 12 minutes, until it just starts to brown around the edges. Allow to cool. For filling, reduce oven temperature to 325 °F. Beat cream cheese to smooth and add sugar and flour while beating. Add eggs, one at a time, beating well after each addition. Mix in lemon juice and zest and stir in pineapple. Pour over cooled crust and bake for 20 to 25 minutes, until set but not browned. Cool for an hour, then chill completely before bruling. Sprinkle a layer of granulated sugar over the surface of the tart. Using a kitchen butane torch melt and caramelize the sugar and serve. *************************************************** Alsatian Apple Tart Sable Crust 1 1/4 cups pastry flour 1 cup icing sugar 1/4 tsp salt 1/2 cup + 2 Tbsp unsalted butter, cut into pieces and chilled 3 egg yolk Filling 1/3 cup sour cream 3 tbsp sugar dash of nutmeg 8 Granny Smith apples 2 tbsp lemon juice 2 tbsp Calvados or brandy 3 tbsp apricot or apple jelly Directions: Sable Crust Sift together flour, icing sugar and salt. Cut in butter until the pastry starts to take on a yellow colour from the butter. Mix in yolks until dough is an even texture. Shape into a disc, wrap and chill for 1 hour. Preheat oven to 350 F. On a lightly floured surface, roll out dough to just greater than 1/4-inch thick. Line a 10-inch removable-bottom with pastry and trim edges. Chill for 15 minutes. Dock with a fork and bake for 18-20 minutes. Allow to cool. Filling Blend together sour cream, sugar and nutmeg and spread over bottom of cooled crust. Peel and core apples, and thinly slice on a mandolin. Sprinkle apples with lemon juice and calvados. Line tart shell with apple slices, starting at the outside and overlapping slices 3/4 over each other. Spiral apples slices toward the center, creating a tart that is taller in the center than its edges. Bake for 25-30 minutes, until apples are tender. To Assemble Warm jelly with a Tbsp of water and brush over tart to glaze. Chill until ready to serve.

These were all keepers! Thai Noodle Salad (from Southern Living) 1 (8-oz.) package vermicelli (I used whole wheat spaghetti) 1/3 cup chopped fresh cilantro 2 garlic cloves, minced 1 jalapeno pepper, seeded and chopped (I omitted( 1/4 cup fresh lime juice 1 tablespoon fish sauce* 1 tablespoon honey 1 1/2 teaspoons sesame oil 1/4 teaspoon salt 2 carrots, grated 1 cucumber, peeled, seeded, and thinly sliced 1 cup finely shredded cabbage 1/4 cup chopped fresh mint 1/4 cup chopped dry-roasted peanuts Preparation 1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately. * Soy sauce may be substituted for fish sauce. Salad kept well for a few days in the fridge. Thai Pineapple Fried Rice (Closet Cooking) We loved this dish! (makes 4 servings) Ingredients: 1 tablespoon oil 2 shallots (sliced) 3 cloves garlic (chopped) 1 red chili (chopped) (used chili flakes) 1 red pepper (diced) 1 egg (lightly beaten) 3 tablespoons chicken stock (or vegetable broth) 3 tablespoons fish sauce (or soy sauce) 1 tablespoon curry powder 1 teaspoon sugar 1/2 cup cashews (roasted) 3 cups cooked rice (preferably a day old) (used brown) 1 cup pineapple (cut into bite sized pieces) 1 cup shrimp (cooked, optional) 1/4 cup peas (fresh or frozen) 1/4 cup currants (or raisins) (omitted) 2 green onions (sliced) 1/4 cup cilantro (chopped) Directions: 1. Heat the oil in a pan. 2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute. 3. Add the egg and stir-fry for a minute. 4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry. 5. Add the cashews and stir-fry for 30 seconds. 6. Add the rice, break up any clumps and stir-fry for a few minutes. 7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in. 8. Remove from heat and serve garnished with chopped green onions and cilantro. Salsa Quinoa Salad (diary of a jewel) Salsa Quinoa Salad Ingredients 1.5 Cups Dry Quinoa 1 Red Pepper ½ Cucumber ½ Red Onion ½ Pint of Cherry Tomatoes Halved 1 Cup of Salsa (I used a med heat salsa with black beans and corn in it) ½ Bunch of Cilantro Juice of 1 Lime 2 Tablespoons of Cumin (seemed like a lot so I used 1 1/2tsp). Instructions Cook quinoa as per directions on the package. Cool and set aside. Dice the vegetables and remove cilantro from stems, added to the cooled quinoa Mix the salsa, lime juice and cumin together, pour over the vegetables and quinoa. Stir and refrigerate for an hour or so before serving, to allow the flavors to blend. Banh Mi Chicken Burger Recipe (Excellent, not sure of source) INGREDIENTS For the pickled carrots: •1/3 cup distilled white vinegar •1/3 cup granulated sugar •3/4 teaspoon kosher salt •1 cup peeled and coarsely shredded carrots (from about 2 medium) For the chile mayonnaise: •1/2 cup mayonnaise •2 tablespoons chile-garlic paste or sambal oelek (I used Sambal) For the burgers: •2 tablespoons fish sauce •2 medium scallions, finely chopped (white and light green parts only) •1 tablespoon minced fresh ginger •1 tablespoon coarsely chopped fresh cilantro leaves •1 teaspoon packed finely grated lime zest (from 1 medium lime) •2 teaspoons freshly squeezed lime juice •1/2 teaspoon kosher salt •1/8 teaspoon freshly ground black pepper •1 1/2 pounds ground chicken (dark meat or a mixture of dark and white meat) (I use Turkey) •Vegetable oil, for oiling the grill To assemble: •4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted (I use Costco Ciabatta buns) •2/3 cup packed fresh cilantro leaves •4 romaine lettuce leaves INSTRUCTIONS For the pickled carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from heat, add the carrots, and stir to coat in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use. For the chile mayonnaise: Combine the mayonnaise and chile-garlic paste or sambal oelek in a small bowl. Cover and refrigerate until ready to use. For the burgers: Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined. Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. To assemble: Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately. I've made the sandwiches a few times. Great flavor!

Rhubarb Muffins 2 1/2 cups flour 3 tsp baking powder 2 tsp salt 1/2 cup white sugar 1/2 cup brown sugar 3 cups diced fresh rhubarb 2 large eggs 1 cup milk 1/2 cup oil 2 tsp almond flavouring Mix dry ingredients. Beat egg, add milk, oil and almond. Pour egg mixture over dry ingredients. Stir to moisten. Fold in rhubarb. Bake at 375 30 minutes.

I just found this one on the co-op website that sounds wonderful. It was a first place winner. Eggs New Orleans Elegant, easy and delicious: ThatâÂÂs definitely a winning combination for a brunch recipe. The smoky flavor of the salmon and richness of the sour cream sauce made this dish a winner. âÂÂOne of the most enjoyable things about this dish is that it requires only a very short preparation time and is very simple,â wrote Bluebonnet Electric Cooperative member Rick Landwehr, who submitted this first-place brunch dish. 1/4 cup diced onions Butter or oil for sauté 1 dozen eggs 4 ounces shredded smoked salmon 1 cup sour cream 1 cup shredded Swiss cheese 2 tablespoons Dijon mustard 2 ounces sherry, optional 6 English muffins to serve Preheat oven to 450 degrees. Lightly sauté onions in butter or oil. Break 1 dozen eggs into lightly greased 9-inch casserole dish. In separate bowl gently combine onions, salmon, sour cream, cheese, mustard and, if using, sherry. Spoon mixture over eggs, being careful not to break yolks. Bake for 20 to 25 minutes, or until yolks are cooked. Serve over toasted English muffin halves. Servings: 6. Serving size: 2 eggs and 1 muffin. Per serving: 534 calories, 32.7 g protein, 27.8 g fat, 32.1 g carbohydrates, 1.7 g dietary fiber, 930 mg sodium, 4.3 g sugars, 432 mg cholesterol Rick Landwehr, Bluebonnet Electric Cooperative Eggs New Orleans