I should have posted this one too. Easy to make with fresh ingredients from your garden. Tomato Cucumber Salad This one's a favorite made by a local restaurant called Dinosaur BBQ. The recipe comes from their cookbook. Feeds 6 Ingredients Salad 1 1/2 lb tomatoes Pinch each of kosher salt and black pepper Pinch of sugar 2 medium cucumbers 1/2 large red onion 30 small fresh basil leaves Dressing 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar Black pepper 1 teaspoon kosher salt 4 garlic cloves, minced 1 teaspoon sugar 1 teaspoon dried oregano Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumbers in half lengthwise and then crosswise into 1/4 inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good toss. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad. Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers.

Well Mz Ya Ya...Here's the one that is popular here. Three Cheese Chicken Enchiladas I've used leftover pork, shredded beef or even ground beef. And instead of rolling, to save time and effort I layer the tortillas and filling and sauce like lasagna. Bit of sauce on the bottom, tortillas.. filling, maybe some extra cheese, sauce, tortillas and so on... Cheese sauce I make using a medium white sauce and add cheeses of choice. I don't follow a recipe. If you want to "spice" it up add some rotel or just a small can of diced green chilies. Rough amounts for a 9x13 casserole size amount. 1/4 c butter 1/4 flour couple good pinches of kosher salt and fresh cracked black pepper Cook a few minutes on med heat, stiring well until it starts to bubble. Pour in enough milk, half n half or cream to equal about 3 cups. Continue cooking until it thickens. Toss in atleast a cup of grated cheese. (I tend to go with 2 cups.) To give it a little tang stir in a few big dollops of sour cream or a few ounces of cream cheese. Add in the drained chilies or rotel if you are covering enchiladas. I have a from scratch red sauce if anyone wants it. I'll be back in a few hours to check. Terri

I don't think flour tortillas work as well with red or green sauce (it's just not the flavor I expect and love), but my family's favorite is white chicken enchiladas using flour tortillas. It has a white sauce made from chicken stock, milk, and sour cream that includes jack cheese and green chilies...Sometimes I add a can of mushroom soup to the base. I think I make it a little differently each time, depending on what I have on hand, but it ends up tasting, basically, the same. Here is the red enchilada sauce I use with corn tortilla enchiladas, from Whole Foods for the Whole Family: 3 Tbsp oil 1-2 Tbsp chili powder 2 Tbsp flour 1 tsp vinegar 1/2 tsp garlic powder 1/2 tsp oregano Combine and bring to a boil, then simmer 5 minutes. When I'm feeling lazy (most of the time), I don't roll the tortillas, but layer everything into 'Enchilada Casserole'...sauce, then sauce dipped tortillas, then filling and cheese, then repeat, ending with a last layer of tortillas and cheese...Similar to layering lasagna.

Our favorite comes from The Splended Table. We use Manchego, Gruyere and a bit of Asiago 21st-Century Mac 'n' Cheese Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift Serves 4, and doubles easily 8 to 10 minutes prep time; 30 minutes oven time You could assemble the dish a day ahead to bake when you walk in the door Never underestimate the healing power of macaroni and cheese at the end of a day from hell. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream. 3 quarts salted water in a 4-quart pot 1/2 pound (2 cups) imported elbow macaroni or penne pasta 1 large egg 1 cup milk, half-and-half, or heavy cream 1 small garlic clove 3/4 medium onion, coarse chopped 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese 5 ounces cream cheese, crumbled 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese Generous 1/8 teaspoon red pepper flakes Generous 1/8 teaspoon salt Generous 1/8 teaspoon fresh-ground black pepper Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish 3 tablespoons unsalted butter 12 saltines, coarse crumbled 1. Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander. 2. Preheat the oven to 350ºF. Butter a shallow 1-1/2-quart baking dish, and add the cooked macaroni. 3. In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.) 4. To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve. LYNNE'S TIPS An egg and cream cheese are the secret ingredients here. They give creaminess and body to the dish so you can sidestep the time-consuming white sauce often called for in macaroni and cheese recipes. The Gruyère, Appenzeller, or Manchego cheese gives a nuttiness and another layer of flavor beyond cheddar cheese alone.