Spring Salad with Tarragon Peppered Pork and Fig Balsamic Dressing

Cook the pork tenderloin on the grill.

Cabbage Rolls (Galumpkis) with Peppers

Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.

Creamy Spring Vegetable Soup

Fresh spring vegetables and chicken give this creamy soup a great flavor.

Pecan Crusted Chicken with Rainbow Swiss Chard

Serve the chicken breasts over rainbow Swiss chard.

Red, White and Blue Burger

Just in time for the biggest holiday of the summer, this burger has the cheese tucked throughout the patty, keeping it moist and offering the tangy cheese in every bite. Serve it topped with grilled red onions on a crusty Kaiser roll.

Grilled Thick Cut Pork Chops with Lemon Pepper Rub

The intense heat of the grill quickly dries out lean meats like pork and chicken. This technique calls for a disposable aluminum roasting pan that, once the chops have a nicely seared crust, acts as an oven to take them to a juicy finish.

Canned Chicken

The total cooking time will vary on the size of the chicken. A 4-pound chicken will take about 1½ hours.

Rubbed Loin Chop with Peach Ginger Chutney

This recipe by Amy Forrest of In Good Taste Catering took top prize in the 2011 Lamb Jam Contest at the Ohio State Fair.

Italian-Style Leg of Lamb

For the new cook, preparing a leg of lamb may sound like and ambitious project, but in reality, and with a little help from the butcher, it’s a snap! Any butcher who sells lamb should be happy to bone, roll and tie the roast for you. Served with mashed potatoes and buttery beans it makes a wonderful Sunday supper.

Spiced Lamb Meatballs and Tomato Dipping Sauce

Based on fresh lamb sausage mixture called ‘merguez’ that is popular in Europe and North Africa, these meatballs feature the warm kick of harissa, an easy seasoning to find in herb and spice shops. It’s worth adding and specific, but as a substitution, add a little extra cayenne pepper to taste.
Recipe for Tomato Dipping Sauce