Tasty Recipes from Recipe Wizards

Debbie Fiutko of El Dorado Hills is looking forward to summertime potlucks and is hoping to find easy recipes to share with family and friends.

With the first day of summer right around the corner, it’s time to get your grilling game on.

This weekend marks the start of the unofficial grilling season, and we’ve lined up some easy recipes to ensure that your holiday gathering sizzles. Our menu includes two side dishes, two main dish options and a lemony cocktail to top it all off.

All are easy, time-effective and won’t break the bank. Not only can you prep them all in advance, you can grill some in advance so you can spend more time with guests. Plus, these dishes easily feed a crowd (those cooking for just a few can grill once and eat for days). Here are tips for our recipes from the Free Press Test Kitchen and Joseph Gilbert, corporate chef for HoMedics, a Commerce Township, Mich.-based manufacturer of relaxation and wellness products:

Marinated Tri-Tip: If you’ve never tried this cut of meat, it’s well worth a try. If your local market doesn’t carry it, request it at the butcher counter. It’s great for a half-dozen guests – it’s about 11/2 to 21/2 pounds of solid meat cut from the bottom sirloin – reasonably priced (average is $6-$8 a pound for a whole roast) and very lean and tender. Look for tri-tip at Hiller’s Markets, Nino Salvaggio International Market Place, Costco and Trader Joe’s stores.

Tips: Don’t overcook it; it’s best cooked medium-rare or medium.

“Marinate with a rub or a flavor that suits you and sear it over medium-high to get good marks on all sides, good color and caramelization and then cook over indirect heat,” says Gilbert. “Let rest on a cutting board or serving platter for 10 minutes and cut against the grain in thin pieces.”

The final internal resting temperature should be 130 degrees for medium-rare.

Chicken leg quarters: They are inexpensive – anywhere from 39 to 59 cents a pound-and one leg quarter (about 10 to 12 ounces) is plenty for one serving. Or you can split them in half at the joint (leg and thigh). These are best marinated. Keep the skin on, score several slices through the skin and marinate overnight. Grill with the skin on and give guests the option of removing it.

Tips: Pat the chicken dry after removing it from the marinade. “Spray it with nonstick spray, giving the chicken a light glaze, and then put it on the hot grill to get char marks on both sides,” says Gilbert. Turn down the heat and watch them, says Gilbert, who cautions grillers not to just shut the lid and walk away: “Don’t crowd chicken pieces on the grill because the high fat content from the skin will cause flare-ups.”

Grilled vegetables: Add a simple drizzle of olive oil, some kosher or sea salt and black pepper, and the veggies are ready for the grill. Serve hot off the grill or toss in mixed greens salads or pasta salads.

Tips: Cut vegetables uniformly (you can do this a day ahead) and large enough so they don’t slip through the grates. Don’t marinate longer than 30 minutes or they will get mushy.

“Put the vegetables on grill grates and grill to get good char marks and then remove to a cookie tray and cook another 3 to 5 minutes,” says Gilbert.

You can cook vegetables before the main course, platter them and lightly cover with foil.

“I want my meat or chicken to be the center stage. The vegetables can stay out 45 minutes to an hour without a problem,” he says.

BOURBON-MARINATED TRI-TIP

Serves: 8 / Preparation time: 15 minutes (plus marinating time) / Total time: 1 hour

You can grill the tri-tip whole or cut the roast into individual thick steaks.

MARINADE

3 tablespoons olive oil

2 tablespoons Dijon

1/4 cup bourbon whiskey

1/3 cup reduced-sodium soy sauce

2 tablespoons red wine vinegar

1 tablespoon Worcestershire sauce

1/4 cup light brown sugar

2 tablespoons minced red onion

1 tablespoon minced garlic

1 tablespoon kosher salt

2 teaspoons black pepper

BEEF

1 tri-tip roast (2 to 21/4 pounds)

Oil for the grill grates

In a glass measuring cup, whisk together all the marinade ingredients. Puncture the beef all over with a fork and place in a sealable plastic bag. Pour about two-thirds of the marinade over the beef; reserve remaining marinade to use as a sauce. Seal bag, squeezing out the air. Massage the outside of the bag to work the marinade in. Refrigerate at least four hours or overnight.

About 30 minutes before grilling, remove the beef from the marinade (discard marinade) to a platter and set aside while the grill is heating.

Preheat the grill to medium-high. Oil the grates and heat another five minutes. Add the tri-tip and sear on all sides to get nice grill marks. Move to indirect heat (no heat source under the beef) and finish cooking to desired degree of doneness, about 35 minutes (depending on the size) for medium-rare or until an internal temperature reaches 125 degrees. Remove from the grill and let it rest. The temperature will continue to rise to about 130 degrees.

Heat the reserved marinade briefly, thinly slice the tri-tip against the grain and drizzle with the sauce.

Adapted from “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly (Houghton Mifflin, $35).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis based on about 5 ounces cooked tri-tip.

285 calories (44 percent from fat ), 14 grams fat (5 grams sat. fat ), 3 grams carbohydrates, 34 grams protein, 520 mg sodium, 107 mg cholesterol, 0 grams fiber .

SPICY GARLIC CHICKEN LEG QUARTERS

Serves: 8 / Preparation time: 15 minutes (plus marinating time)

Total time: 50 minutes

8 chicken leg quarters (about 10 ounces each)

Oil for grill grates

MARINADE

3 tablespoons olive oil

1/4 cup orange juice

2 tablespoons brown sugar

2 tablespoons minced sweet onion

3 tablespoons minced garlic

2 teaspoons oregano

2 teaspoons crushed red pepper flakes

2 teaspoons kosher salt

1 teaspoon black pepper

GLAZE (OPTIONAL)

1/3 cup orange juice

2 tablespoons Dijon

1/3 cup orange marmalade or apricot jam

Trim any excess skin from the leg quarters. Using a sharp knife, score several slits on the skin and a little through the flesh of the chicken. Place the leg quarters in a large, plastic, sealable bag.

In a bowl, combine all the marinade ingredients. Taste and adjust seasoning for a flavor balance. It should be a little spicy and garlicky followed by a hint of sweetness. The mixture will be almost paste-like.

Pour the marinade over the chicken in the bag, massaging it into the meat. Seal the bag and refrigerate chicken at least four hours or overnight.

Remove the chicken from the refrigerator at least 30 minutes before grilling. Remove the chicken from the bag and blot dry with paper towel.

If using the glaze, place glaze ingredients in a small saucepan over medium heat and whisk until the marmalade is melted; set aside.

Preheat the grill to medium-high heat. Oil the grill grates and heat another five minutes.

Place the chicken pieces over direct heat on the grill skin -side down first. Do not crowd. Grill until you get nice char marks, about eight minutes. Turn chicken pieces over, reduce the heat to medium and continue to grill until the pieces are thoroughly cooked, 15 to 18 minutes depending on how big the leg quarters are.

If desired, about five minutes before the chicken is done, brush the skin side with the glaze, turn over and grill a few minutes on the skin side. Remove from the grill and serve.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Analysis per 1 leg quarter with skin and glaze.

328 calories (49 percent from fat), 18 grams fat (5 grams sat. fat), 10 grams carbohydrates, 30 grams protein, 220 mg sodium, 105 mg cholesterol, 0 grams fiber .

Grilled Red Skin Potato Salad

Serves: 8 / Preparation time: 15 minutes / Total time: 45 minutes

POTATOES

2 to 21/2 pounds small to medium red skin potatoes

2 tablespoons olive oil

1 tablespoon Dijon

1/2 teaspoon kosher or sea salt

1/4 teaspoon black pepper

SALAD

3 ribs celery, thinly sliced

4 green onions or small bunch chives, chopped

4 hard-cooked eggs, peeled, chopped

11/4 cups reduced-fat mayonnaise

2 tablespoons Dijon

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

Favorite all-purpose seasoning blend to taste

Preheat the grill to medium-high. Scrub the potatoes and cut them in wedges. Place the wedges in a microwave-safe bowl and microwave on high for two minutes. In a small bowl, whisk together the oil, Dijon, salt and pepper. Pour over the potatoes and toss to coat.

Place the potatoes cut side down on the grill grates and grill about five minutes or until you get nice grill marks. Turn and continue grilling so the potato wedges are grill-marked on all sides, about 15 minutes. Remove from the grill and place in a serving bowl; let cool about five minutes.

Add the celery, green onions and eggs and mix. Add the mayonnaise, Dijon, salt, pepper and, if using, seasoning blend. Mix thoroughly. Taste and adjust seasonings. For a creamier potato salad, add more mayonnaise. Serve immediately or cover and chill before serving.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

322 calories (34 percent from fat ), 12 grams fat (2 grams sat. fat ), 48 grams carbohydrates, 8 grams protein, 478 mg sodium, 114 mg cholesterol, 5 grams fiber .

GRILLED VEGETABLE PLATTER

Serves: 8 / Preparation time: 15 minutes / Total time: 25 minutes

1 package of small mixed bell peppers, washed

2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal

12 asparagus spears, washed

1 medium sweet onion, peeled, cut 1/2-inch thick

1 medium red onion, peeled, cut 1/2-inch thick

1/4 cup olive oil

Favorite all-purpose seasoning, such as Morton’s Nature Seasons Seasoning

Kosher salt and black pepper to taste

Minced fresh herbs such as tarragon, thyme and parsley, for serving; optional

Preheat the grill to medium high.

Prepare all the vegetables and place on a sided baking sheet. Drizzle with olive oil and sprinkle with seasoning blend, salt and pepper.

Place the vegetables on the grill, and grill on each side until you get nice marks on all sides. The asparagus and zucchini take just a few minutes on each side; remove them when they are still crisp-tender to a serving platter while you finishing grilling the peppers and onions.

Remove the peppers and onions to the platter. Sprinkle with fresh herbs, if desired, and serve.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

102 calories (44 percent from fat ), 5 grams fat (1 gram sat. fat ), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber .

LEMON VODKA COOLERS

Serves: 8 / Preparation time: 10 minutes / Total time: 10 minutes

1/2 cup simple syrup (see note)

1 cup fresh lemon juice

11/2 cups vodka

1 liter chilled club soda

Ice cubes

Lemon slices for garnish

In a pitcher combine the simple syrup, lemon juice, vodka and club soda. Stir to mix. Pour over ice in cocktail glasses and garnish with lemon slices.

Cook’s note: To make simple syrup, combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Bring to a simmer, whisking occasionally until the sugar dissolves and mixture is clear. Cool. Store in the refrigerator for up to one month.

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Nutritional information not available.

Money might be tight this year, but that doesn’t mean you can’t share your love (or like) on Valentine’s Day. After all, they say the way to a man’s heart is through his stomach. And here’s some breaking news: Most women cannot say no to a dessert – especially if it was made by you. Yep, it’s a win-win for both sexes. Of course, this gift takes a bit of preparation, so get started now:

Step 1: Figure out what sweets your sweetie likes, and more importantly, hates.

If you don’t know your significant other’s favorites (maybe this is a new or soon-to-be-sweetheart?), make note of their tastes and any complaints. Coffee or tea? Lactose intolerant? Allergic to nuts or eggs? Do they love butterscotch, but abhor chocolate? If the latter, immediately discontinue courtship and move on. OK, just kidding about that last part. Maybe.

Step 2: Identify a good recipe.

New to baking? This is not the time to dig out the Julia Child cookbook and find some fancy French dessert. Just stick to the basics. One of the best places to get yummy, fairly easy recipes is from companies’ Web sites. If you’ve baked a batch of chocolate chip cookies before, you may already have realized that the best recipe is likely the one on the back of the bag of chips. (And if not, try it!) Ditto with oatmeal-raisin cookies (both Quaker Oats AND Sun-Maid Raisins have good ones). Here’s a little PR 101 behind that fact: Companies want you to like their product so they usually have great recipes that best flaunt their product’s flavors. Which works out great for us. Here are some good resources:

- Nestle (www.verybestbaking.com/recipes): Makes a variety of “chips,” plus Carnation milk and Libby’s canned pumpkin. Having recently tried and loved their butterscotch gingerbread cookies (www.verybestbaking.com/recipes/detail.aspx?ID=29543) along with other perennial favorites, I can vouch for the quality of the recipes. Also take a peek at the “Sensibly Delicious” section, if you want a lighter splurge (don’t give up after seeing all the pumpkin recipes – there are some chocolate ones mixed in!).

- Pillsbury (www.pillsbury.com/recipes) offers award-winning recipes in their “Bake-Off Recipes” section. Peruse the desserts and just try to keep your mouth from watering.

- Quaker Oats (www.quakeroats.com/cooking-and-recipes.aspx): You get bonus points for making something with oats because they are heart-healthy. Look at you with a theme!

- Sun-Maid (www.sunmaid.com/en/recipes.html): Besides their cookies, check out their bread pudding recipes, like this one: www.sunmaid.com/en/recipes/recipe/Cinnamon-Raisin-Bread-Pudding.html

- Dove Chocolate (www.dovechocolate.com/recipes-all-p1.html) had me at “Peanut Lover’s Dream Bar” and “Tunnel of DOVE.”

- Godiva (www.godiva.com/recipes) offers both company recipes and those from Chocolatier magazine. (Note: This site is better for a more experienced baker.)

Step 3: Bake your selected recipe.

Smell fabulous smells. But – most importantly – Do. Not. Eat. … Yet.

Step 4: Gift to your sweetie.

Remember, presentation counts, so wrap in parchment and tie up with some string or a ribbon bakery-style, or go the restaurant route and serve right on a plate with a sprig of mint – you get extra points if you drizzle your “carved” initials in caramel or other sauce. (It’s the little things, really.) Now, give your sweetie a kiss and maybe he or she will let you try a bite of your labor of love as a reward. Or, you know, because they love you, too.

Here’s an easy classic recipe that anyone can make:

CHOCOLATE-DIPPED STRAWBERRIES

16 ounces completely dry, room-temperature ripe strawberries

12 ounces dark, milk or white chocolate chips or bar, broken into chunks (See Editor’s Note.)

6 ounces dark, milk or white chocolate (opt. contrasting color for decorative drizzle)

1 1/2 tablespoons unsalted butter, divided

parchment or waxed paper

Editor’s Note: When chocolate is the centerpiece of your dessert, make sure you choose a quality chocolate, or the best you can afford.

DIRECTIONS:

1. Wash and completely dry strawberries; leave stems intact. (Important: Even a tiny bit of water will ruin your melted chocolate, making it grainy and unusable.)

2. Line baking sheet with parchment or waxed paper.

3. Place 12 ounces of chips or chocolate chunks in a completely dry microwave-safe bowl (glass is preferable so you can easily view the chocolate). Add 1 tablespoon butter. Microwave on high for 30 seconds, then stir. Microwave at 10-second intervals, stirring after each interval, until chocolate still has some small chunks left. Stir until smooth. (Note: White chocolate is more likely to burn in the microwave keep a close eye on it.)

4. Dip each strawberry and place on lined baking sheet.

5. Repeat chocolate melting process with 6 ounces of chocolate and remaining butter (1/2 tablespoon). Use a fork to drizzle contrasting-colored chocolate across dipped strawberries.

6. Place finished strawberries in the fridge; chocolate will set in about 30 minutes. Eat as soon as possible.

Here are some recipes from Dove Chocolates that would be fantastic for the chocoholic in your life (to purchase Dove Chocolate Discoveries items from a chocolatier, go to www.dove-chocolate-discoveries.com):

CHOCOLATE MOUSSE

4 ounces Dove Chocolate Discoveries (DCD) Dove Dark Chocolate (or any dark chocolate)

3/4 cup heavy cream

1 package DCD Chocolate Discoveries Mousse Packet (or a plain mousse mix like Knorr Dessert Mix, neutral mousse)

1 flavor disc, if desired (Mint, Raspberry or Hazelnut)

DIRECTIONS:

Pour heavy cream into a mixing bowl and, while whipping with an electric mixer, slowly pour in entire contents of the Mousse Mix packet, and whip until soft peaks are formed (when whisk/beaters are removed, peaks curl over and droop). Set aside.

Melt chocolate slowly in microwave (stir at 20 second increments until fully melted). Drop flavoring disc into the melted chocolate and mix until completely dissolved. Immediately pour into the whipped cream, and mix vigorously until mousse is thoroughly combined and uniform in color. Enjoy.

MOLTEN CUPCAKES

1 box Dove Chocolate Discoveries (DCD) Chocolate Cupcake Mix (or any cake mix)

6 ounces DCD Chef Series Dark Chocolate bars (or any dark chocolate bars)

Mango and/or Raspberry Dessert Sauces – for garnish

DIRECTIONS:

1. Preheat oven and prepare cupcake batter as directed on package.

2. Fill cupcake liners 1/4 full of batter.

3. Cut or break off 1 segment from a chocolate bar and place in the middle of each liner.

4. Continue filling liners with batter until they are 3/4 full.

5. Bake for 14 to 16 minutes. Let cool for 5 minutes.

6. Decorate a dessert plate with the Mango and/or Raspberry Dessert Sauce, and top with a freshly baked Molten Cupcake.

FROZEN CHOCOLATE BON BONS

6-8 ounces Dove Chocolate Discoveries (DCD) Chef Series Dark or Milk Chocolate (or any dark or milk chocolate)

1 pint vanilla ice cream

For an optional kick of flavor:

1/4 cup DCD Aztec Spice Sipping Chocolate (or any Mexican hot chocolate mix) OR

1/4 cup DCD Chocolate Covered Almonds – pulverized

DIRECTIONS:

1. Melt Chef Series Chocolate and set aside to cool.

2. With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm.

3. If using sipping chocolate or pulverized almonds, spread out onto a plate. Roll the ice cream balls in the mixture until completely coated, and then return them to the cookie sheet.

4. Drizzle melted chocolate over the ice cream balls and return to the freezer until ready to serve.

Mollie Katzen’s latest cookbook, “Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen” (HarperStudio, $24.99) urges beginners to take on her challenge with easy recipes, such as this acorn squash entree.

Use plain raw almonds, not roasted or salted, Katzen writes, and don’t chop them too fine.

You can cook the rice and bake the acorn squash at the same time.

ACORN SQUASH STUFFED WITH APPLE-ALMOND-CHERRY BASMATI PILAF

Prep: 30 minutes Cook: 50 minutes

Makes: 4 servings

Adapted from “Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen”

1 cup brown basmati rice

1 1/2 cups water

2 acorn squash (about 2 pounds each), halved, seeded

1/2 tablespoon olive oil

1 teaspoon butter

1/2 medium red or yellow onion, minced

1/3 cup chopped almonds

1/4 teaspoon each: minced garlic, salt

1 apple, unpeeled, cored, chopped

1/4 cup dried cherries, halved

1. Combine the rice and water in a medium-size saucepan. Heat to a boil; cover. Reduce heat to simmer. Cook until tender, 40 minutes. Meanwhile, heat oven to 400 degrees. Place the squash, cut side down, on a greased, foil-line baking pan. Roast until you can easily insert a fork from the skin side, 35-40 minutes.

2. Meanwhile, heat olive oil in a small skillet over medium heat. Add butter; swirl until it melts. Add onions; cook, stirring often, until the onion becomes golden, 10 minutes. Add the almonds; cook, stirring often, until the almonds give off aroma, 5-8 minutes. Stir in the garlic and salt. Cook 5 minutes. Remove pan from heat.

3. Add the onion-almond mixture to the rice in the saucepan; toss to combine. Add the apples and cherries; mix well. Turn the squash halves over. Remove squash from the oven when done. Reduce heat to 300 degrees. Divide the rice mixture among the squash cavities, packing down the filling and mounding the top. (Leftover filling can be used as a side-dish-refill component of the meal.) Cover the squash loosely with foil; return to oven. Bake to heat through,10 minutes.

NUTRITION INFORMATION

Per serving: 499 calories, 14 percent of calories from fat, 8 g fat, 1 g saturated fat, 3 mg cholesterol, 104 g carbohydrates, 9 g protein, 159 mg sodium, 19 g fiber

With fall approaching and a new school year beginning, things are about to get hectic. Whether parent, child or college student, everyone is on the go. And let’s face it, the economy could definitely be better. With budgets and free time dwindling rapidly, quality home-cooked meals and get-togethers are often the first things to go, but they don’t have to be.

“We knew there were other people like us who were time-starved and loved to enjoy home-cooked meals,” said Wona Miniati, co-author of “Cooking with All Things Trader Joe’s” (Brown Bag Publishing, $29.95), a cookbook with meals inspired by the specialty grocery store chain.

Co-authors Miniati and Deana Gunn wrote their cookbook with this in mind (as well as their favorite grocery store).

“These days we’re all watching budgets and trying to throw parties on slimmer budgets,” Miniati said.

Miniati offered some tips for throwing low-cost, high-class parties and making fast and easy home-cooked meals using her one-stop shopping haven, Trader Joe’s.

FOR PARTIES…

“People spend lots of money on flowers as centerpieces, Miniati said. “Sometimes that can just be a big waste. We like to use colorful fruit and vegetables as centerpieces.”

Minitai suggests that you coordinate with your meal by using what you have. If you are making lemon linguine, for example, spread lemons as your centerpiece.

And if you are having a big dinner party, instead of worrying about matching your glassware, make it eclectic and fun by mixing and matching.

“We like to pick up plates and glasses at thrift stores and flea markets rather than buying an entire collection of matching plates and glasses,” Miniati said. “It’s very chic these days to not have matching pieces.”

When it comes to food, Miniati suggests keeping it simple is the best strategy for a stress-free get-together. Try these fun and easy appetizers from their book that can be put together in a mere five minutes.

SMOKIN’ SALMON CROSTINI

24 pieces Sesame Melba Rounds

1 (4 oz) pkg Nova Smoked Wild Sockeye Salmon

1/4 cup creme fraiche or sour cream

Chives, finely chopped, for garnish (or substitute green onions or dill)

- Top each cracker with a piece of smoked salmon.

- Add a dollop of creme fraiche and a sprinkle of chives.

Serves 6

DEEP SEA ADVENTURE

1 lb frozen Jumbo or Colossal Cooked Tail-On Shrimp, thawed

Shrimp Cocktail Sauce

Wasabi Mayonnaise

Garlic Aioli Mustard Sauce

General Tsao Stir Fry Sauce

Double Roasted Salsa

- Fill 5 dipping bowls with each of the sauces.

- Arrange shrimp around a platter and serve.

Serves 6-8

BREEZY CAPRESE SALAD

3 tomatoes, cut in thick slices

1 (8 oz) container Fresh Mozzarella Medallions

1 bunch basil leaves

2 Tbsp extra virgin olive oil

Salt and pepper

- Arrange tomato slices and cheese medallions on a simple platter. Tuck basil leaves between tomatoes and cheese.

- Drizzle platter liberally with olive oil. Sprinkle generously with salt and pepper.

Serves 4-6

HERB GOAT CHEESE LOG

1 (8 oz) Chevre goat cheese log, plain (larger size is OK)

1/2 cup chopped and crushed Candied Pecans

1/2 cup chopped fresh basil

1/2 cup chopped Dried Cranberries

1/4 tsp black pepper

- Combine pecans, basil, cranberries, and pepper on a flat surface.

- Unwrap goat cheese log and roll firmly in nut mixture, coating all surfaces.

Serves 6-8

GREEK PARTY SPREAD

1 container refrigerated hummus (we like Mediterranean Hummus)

1 container refrigerated Tzatziki Dip or Cilantro & Chive Yogurt Dip

1 container refrigerated Dolmas (Stuffed Grape Leaves)

1 container refrigerated Greek Olive Medley

1 block Feta cheese

A selection of Pita bread wedges, Pita chips, Flatbread crackers, or water crackers

A selection of veggies to dip, such as bell peppers, baby carrots, celery sticks, cucumber slices, cherry tomatoes or quartered tomatoes

Bunch of grapes

Fresh mint leaves or basil leaves for garnish

- Select a large platter. A wooden cutting block also works nicely.

- Place Hummus and Tzatziki in bowls in the center. Arrange all other items around the dips, alternating colors.

- Tuck bunches of mint or basil leaves into a few corners.

FOR EVERYDAY…

For parents on the go with school-aged children, parties are probably the least of your worries. Even dinner can be an ordeal, but not if you go about it the right way.

Cooking more at home (finding recipes that take just 10 to 15 minutes to prepare), keeping foods simple and introducing a variety of foods at a young age are just a few ways that Miniati said will instill good eating habits in your kids.

Miniati said that Trader Joe’s has a great selection of frozen meals and prepared foods that can be eaten alone or used as a foundation for a meal, like their frozen rice, prepared vegetables, Gnocchi or Penne Pepperonata.

If you don’t have a Trader Joe’s near you, don’t fret – you can adapt ingredients and still incorporate these basic ideas when shopping at traditional grocery stores.

Here is a recipe from Miniati and Dunn, incorporating one of their favorite Trader Joe’s marinades, Soyaki, to create a peanut sauce that kids will be sure to love.

PEANUTTY SESAME NOODLES

8 oz (half package) spaghetti noodles

1 cup shredded carrot, available pre-shredded in the produce section

1 cup peeled and sliced cucumber

1/4 cup roasted peanuts, crushed

1. Cook noodles according to package directions. Drain.

2. Pour Easy Peanutty Sauce (recipe below) over noodles and toss until noodles are evenly coated. Add carrots and cucumber. Toss gently.

3. Top with green onions and crushed peanuts.

EASY PEANUTTY SAUCE

1/4 cup Trader Ming’s Soyaki, Veri Veri Teriyaki, or other bottled teriyaki sauce

1/4 cup creamy salted peanut butter

1 Tbsp sesame oil

1/4 cup water

1. Whisk Soyaki, peanut butter, and sesame oil until blended.

2. Add water and mix well.

Serves 4-6

So you’ve seen an example of how quality dinners can be made without all the hassle – or the cost – but that only covers one meal. When school starts, the dreaded task of packing lunchboxes begins. Miniati said it is important to give kids a healthy and well-balanced lunch. A hardboiled egg, a cheese stick, steamed broccoli florets, whole grain bread or a muffin and a piece of fruit is an example of a simple and healthy meal that can easily be packed in a lunchbox.

Here are a few more lunchbox stuffer ideas to keep your kids eating healthy and provide variety:

- Trader Joe’s Five Seed Almond Bars

- Snap Pea crisps (sometimes called Wasabi Peas)

- Ready-to-go trail mixes (you can also make your own by mixing dried fruits and nuts)

- Ready-to-eat shelled edamame

- Hummus

- 100 calorie packs of cookies and crackers

- Yogurt-covered pretzels and peanut butter-filled pretzels

- Cheese puffs (Miniati said the Trader Joe’s version has all natural ingredients)

- Avocados

- Trader Joe’s sausages ( a low-sodium and nitrate-free hot dog alternative)

But, alas, your mom will not be packing your lunchbox and cooking your dinner forever. For college students or anyone trying to cook quality meals on a budget, these recipes can be thrown together in minutes.

SOUTHWEST BURRITO

3 heaping Tbsp canned Organic Black Beans, drained

A few pieces of Fire Roasted Red Peppers or Fire Roasted Yellow & Red Peppers

3 Tbsp Fancy Shredded Mexican Blend cheese

2 Tbsp Chunky Salsa

A few sprigs fresh cilantro

Large flour tortilla

Slices of fresh avocado (optional)

Dollop of sour cream or yogurt (optional)

- Place all ingredients down the center of the tortilla.

- Roll tightly.

Prep time: 5 minutes

Serves 1

VEGETARIAN HUMMUS AND LENTIL WRAP

3 Tbsp refrigerated Mediterranean Hummus or Eggplant Hummus

5 Tbsp refrigerated Steamed Lentils

1/4 cup chopped tomatoes

1 small handful Micro Greens or Herb Salad Mix

2 Tbsp yogurt, such as Plain Cream Line Yogurt

1 Sprouted Wheat Tortilla or Lavash Bread

- Place lentils, hummus, tomatoes, and micro greens down the center of the tortilla; drizzle yogurt across lentils.

- Roll tightly.

Prep time: 5 minutes

Serves 1

ANYTIME MEDITERRANEAN PASTA

3 cups dry fusilli or penne pasta

1/2 cup pitted Kalamata olives

2 Tbsp Julienne Sliced Sun Dried Tomatoes

1/3 cup toasted pine nuts

2 Tbsp Pesto alla Genovese Basil Pesto

Grated or shredded Parmesan cheese

- Cook pasta according to package instructions and drain.

- Stir in remaining ingredients, topping with grated Parmesan as desired.

Prep and cooking time: 15 minutes

Serves 4

MORE RECIPES

More easy gourmet recipes can be found in Miniati and Gunn’s book, “Cooking with All Things Trader Joe’s,” and on their Web site, www.cookingwithtraderjoes.com.

Inviting friends over for a glass of wine on your patio is a great way to end a summer day.

While you and your guests sip and relax, you can admire the flowers that are in bloom and feast on tasty appetizers you whipped up in a flash.

Well, at least it will appear to your guests that you whipped up these dishes in a flash, if you follow some of the basics of easy entertaining:

Keep it simple, and make whatever you can in advance.

It also helps to have a game plan of sorts.

When guests arrive, pop the cork on the wine bottle, pour them a glass and then gradually bring out your chilled appetizers, all of which lend themselves to do-ahead or last-minute preparation. Dips are always great choices, as are foods that are marinated. The caper sour cream dip, served here with crackers and smoked salmon, gets a welcome tang from the capers.

Meanwhile, preheat your oven so that after you’ve spent some time sipping and nibbling with your guests, you can start cooking your hot dishes that will be ready to serve when guests are ready for more snacks.

When working with hot dishes, it’s smart to pick recipes that are heated – or reheated – at the same oven temperature.

For this menu, the baked Brie or Camembert dish and the meatballs can be started at the same time, as they both require a 350-degree oven. You can serve the cheese dish after 12 to 15 minutes, then by the time guests have polished off this rich appetizer, they can dine on tiny meatballs – made ahead and frozen – that take about an hour to cook in a sauce.

After a brief respite, it’s time to take the ice cream pie or cake out of the freezer to soften slightly. Then serve it to your guests and enjoy watching the sun set on a perfect gathering.

SMOKED SALMON WITH CAPER SOUR CREAM

Makes 4 to 6 appetizer servings

This caper-and-sour-cream dip is the perfect accompaniment for smoked salmon on a hearty cracker or party rye. The recipe is adapted from “Picnics: Easy Recipes for the Best Alfresco Foods” by Robin Vitetta-Miller (Clarkson Potter, 2005).

1 cup sour cream

1/4 cup minced red onion

2 tablespoons drained capers

1 tablespoon freshly chopped dill

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

1 pound smoked salmon, sliced

Hearty crackers or 1 loaf party rye

1 lemon, cut into wedges

In small bowl, combine sour cream, onion, capers, dill, mustard and pepper. Mix well to combine. Serve with slices of the salmon and crackers or party rye. Garnish with lemon wedges.

MIXED OLIVES WITH ORANGE AND CORIANDER

Makes 6 appetizer servings

Nothing makes entertaining easier than an appetizer you can make a few days in advance. This olive dish goes together in a flash and tastes better the longer it sits. It’s from “Picnics: Delicious Recipes for Outdoor Entertaining” by Sara Deseran, (Chronicle, 2004).

2 cups unpitted green and black olives (see note)

2 tablespoons olive oil

6 thin strips lemon peel

6 thin strips orange peel

2 cloves garlic, thinly sliced

1 teaspoon freshly squeezed lemon juice 1/4 teaspoon finely chopped orange zest

1/4 teaspoon finely chopped lemon zest

1/4 teaspoon whole coriander seeds

1 bay leaf

In medium bowl, combine all ingredients. Cover and marinate in refrigerator at least 2 days, stirring occasionally.

Note: Use both large and small olives. For green olives, try picholine. For black olives, tiny, mild Nicoise and big meaty Kalamata olives work well. Do not use seasoned olives.

This dish goes together in minutes and brings some great flavor combinations to the table. It was adapted from Epicurious.com’s recipe swap message board.

CAPRESE BITES

Makes 6 to 8 appetizer servings

This dish goes together in minutes and brings some great flavor combinations to the table. It was adapted from Epicurious.com’s recipe swap message board.

3/4 to 1 pound miniature fresh mozzarella balls

1/2 pint grape tomatoes, halved Small skewers or toothpicks

1 cup pesto (prepared or your favorite recipe)

Thread a mozzarella ball onto a skewer or toothpick, then thread a tomato half onto the same toothpick, positioning it so the cut side of the tomato abuts the cheese at the end of the pick. Spoon pesto into a serving bowl, then set skewers around the edge of the bowl or set them in the bowl so that both the cheese balls and the tomatoes rest in the pesto.

BAKED BRIE SPREAD

Makes about 6 appetizer servings

You can assemble this appetizer in advance, store it in the refrigerator and then bake it about 15 minutes before you want to serve it. This rich dish goes well with sliced pears or apples and can also be served on bread or crackers. It’s from the Cooks.com Web site.

1 wheel (8 ounces) Brie or Camembert cheese

2 tablespoons butter, room temperature 1/4 cup sliced almonds

Sliced pears, apples or French bread

Preheat oven to 350 degrees.

Set cheese in an oven-proof serving dish. Spread butter over top. Arrange sliced almonds over butter. Bake in preheated oven until softened and heated through, 12 to 15 minutes. Serve warm with the fruit or bread.

BARBECUED MEATBALLS

Makes about 80 meatballs

This dish is great for entertaining because you can freeze the meatballs, then bake smaller portions as needed – just adjust the amount of sauce. It’s from 1st Traveler’s Choice Internet cookbook, www.virtualcities.com (originally from the Keystone Inn in Gettysburg, Pa.).

3 pounds ground beef

1 can (12 ounces) evaporated milk

2 eggs

1/2 cup chopped onion

1/2 teaspoon garlic powder 1/2 teaspoon pepper

2 teaspoons chili powder

1 cup rolled oats

1 cup cracker crumbs or bread crumbs

Sauce (see recipe)

In large bowl, combine meat, milk, eggs, onion, seasonings, oats and cracker crumbs. Mix well and shape into small balls, about the size of a walnut. Freeze on cookie sheets on a single layer. When frozen, place in a sealable plastic bag and freeze until needed.

When ready to serve, preheat oven to 350 degrees. Prepare sauce.

Put meatballs in a 13-by-9-inch dish, or a large, oval casserole, and pour sauce over, brushing to be sure the tops of all the meatballs are coated. Bake in preheated oven 1 hour.

Note: Smaller batches of frozen meatballs can be baked; reduce sauce amount proportionately.

Sauce:

2 cups ketchup

1 cup packed brown sugar (or to taste) 1/2 teaspoon liquid smoke

1/2 teaspoon garlic powder

Combine all ingredients and mix well. Refrigerate until ready to use.

LEMON CHOCOLATE ICE CREAM PIE

Makes about 8 servings

You can’t go wrong with an ice cream dessert, especially when you pair lemon with chocolate.

3/4 package (18 ounces) double-filled Oreo cookies

1/2 cup (1 stick) butter, melted

3/4 cup chocolate fudge ice cream topping (divided) 1 cup lemon curd

1 teaspoon lemon zest

5 cups vanilla ice cream (divided)

1 cup mini-chocolate chips

Preheat oven to 350 degrees.

Combine cookies and butter in food processor and process until crumbly. Press mixture onto bottom and up sides of a 10-inch glass pie plate. Bake in a preheated oven 4 to 5 minutes or until firm. Remove from oven and cool.

Spread half the fudge topping over the crust and freeze.

Soften 2 cups of the ice cream. In medium bowl, combine lemon curd, lemon zest and the ice cream; beat until well-blended. Spoon into frozen crust and return to freezer until solid, 30 to 45 minutes.

Soften remaining 3 cups of ice cream. Using same bowl as before, combine remaining ice cream with chocolate chips and mix well. Mound over frozen layer of ice cream. Return to freezer until firm, another 30 to 45 minutes. Remove from freezer and drizzle with remaining ice cream topping to garnish. Cover and return to freezer until ready to serve.

To serve: Remove from freezer and let stand at room temperature about 10 minutes before slicing.