Autumn Apple Martini
Autumn reminds us of apples so here’s a simple apple martini.

1½ ounces vodka
1½ ounces apple liqueur
Garnish-apple slice

Directions:
Fill a tall glass or martini shaker with ice.
Add vodka and apple liqueur.
Shake 15 to 25 seconds.
Pour through strainer into a martini glass.
Garnish with apple slice. We prefer Granny Smith.
 

Colorful Crunch Salad
When you envision the colors of the red radishes, purple onion, bright orange and vibrant green spinach together, you will already love this summer salad. The best part is you can substitute and make it your own.

Approximately two cups of farm fresh baby spinach, torn up, into a big bowl (You can add field greens, dandelion greens, cilantro, watercress or  a little mint to the spinach for added  zip, if on hand).

1/2 cup cold, sliced radishes
1/2 cup thinly sliced red (really purple) onion
1 cup (approximately 2) orange, tangerine or Clementine segments (you can substitute a can of drained mandarin if necessary).
Extra Virgin Olive Oil (EVOO)
Sea salt or Kosher Salt to taste

Directions:
Add all ingredients to the spinach.
Drizzle with EVOO (Extra Virgin Olive Oil)
Add some salt and pepper to taste.
Toss lightly.
This salad adds a colorful crunch to almost every entrée or makes a ideal dish on its own.

Zucchini & Red Pepper Salad from Rita Barry
Our friend and writer Rita Barry shared this salad that will be in her upcoming book. Grilling the zucchini gives it attractive dark stripes, a smoky flavor and seals in the juices of the vegetable which add to the enjoyment of this dish. The simplicity of the salad and the ready availability of zucchini make this a favorite salad in my home.

2 medium zucchini
¼ roasted red pepper, small thin slices
10 pine nuts, lightly toasted
½ teaspoon parsley, finely chopped
½ teaspoon light olive oil
½ lemon, juiced
Salt and freshly ground pepper to taste

Directions:
Remove the top stalk, base and green skin of the zucchini.
Cut long, 1/8 inch slices and place them on a hot grill. Cook for 1 minute on each side.
Arrange the zucchini and roasted red pepper slices on a serving dish, dress with olive oil and lemon juice.
Sprinkle with parsley and toasted pine nuts. Dust with salt and pepper and serve warm or cold.
 

Citrus Salad with Fennel and Pistachios from Jon-Paul Hutchins
Executive Chef of the Scottsdale Culinary Institute, Jon-Paul has done it all. In addition to being a renowned chef, he is also an entertainer. We were delighted when we interviewed him that his was willing to share this delicious salad.

1 fennel bulb thinly shaved
2 Belgian endives thinly shaved
2 cups arugula washed
20 nicoise olives, pitted
20 pistachios
1 orange peeled and cut into 1/8 inch rounds
1 grapefruit peeled and cut into segments

Dressing:
½ cup salad oil
1/3 cup orange juice concentrate
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Combine all and season with salt and pepper