Inspiring us

Robyn Serage-
"Makes something
out of nothing!"

Heather Bailey-
"Fabric Designer"
Grilled Vegetable Antipasto
12 oz. small fingerling potatoes or tiny
new potatoes
8 oz fresh asparagus spears
6- Roma tomatoes, halved
1 recipe herb venaigrette
9 cups torn mixed salad greens
3 oz hard salami, cut into strips
1 oz parmesan cheese shaved

1. Scrub potatoes, cut in half. In a
large saucepan cook potatoes,
covered, in enough boiling water to
cover for 10 min. or until potatoes are
tender. Drain, rinse with cold water.
Drain again.
2. Meanwhile, wash asparagus spears,
break off woody stems. In a medium
skillet cook asparagus, covered in a
small amount of boiling water for 3 min.
 Drain, rinse with cold water, drain
3. Grill vegetables on your BBQ until
they have that nice grill mark on them
(turn only once)  and brush with Herb
Vinaigrette (recipe to follow). Let cool.

4. To serve, place greens on platter,
top with grilled vegetables, salami, and
cheese, serve with remaining
(Make ahead tip- place cooled veggies
in separate plastic bags. Chill up to 24
hrs. Let stand at room temp. 30 min
before serving)

Herb Vinaigrette
In a screwtop jar combine 1/3 cup
olive oil, 1/3 cup white wine vinegar,
2 T finely chopped shallot, 2 T
snipped fresh herbs (basil,
oregano, parsley and or Thyme) 2
cloves garlic, minced, 1/4 t salt and
1/8 tsp pepper. Cover and shake
Onion Stuffed Pork Tenderloin
2 12-16 oz pork tenderloins
1/4 cup chopped golden rasins
2 T thinly sliced green onions
2 T finely chopped sweet onion
2T finely chopped shallot or 2 T
additional green onion or sweet onion
2 T snipped fresh thyme or italian flat
leaf parsley
2T olive oil
1 1/2 to 2 tsp ground pepper
1 t salt
1 9 oz jar mango chutney (about 1 cup)
1 T dijon -style mustard

Trim fat from pork, slit each tenderloin
lengthwise, cutting from one side
almost to, but not through, the other
side. Spread meat open. In a small
bowl, combine raisins, onions, shallot
and thyme. Divide the onion mixture
between the tenderloins, spreading
onto cut side of each tenderloin. Fold
each tenderloin back together. Tie with
100% cotton kitchen string at one inch
intervals. Brush tenderloins with olive
oil. In a small bowl combine pepper
and salt; sprinkle evenly over the
tenderloins and rub in with your fingers.
Grill over medium heat for 30 to 35
min. until meat thermometer reaches
155 degrees. Cover pork with foil and
let stand for 10 min before slicing. (the
meat will rise 5 degrees) Let meat cool
for 30 min.  Wrap in clear plastic wrap;
chill for up to 3 days.
For sauce, in a small bowl stir together
chutney and mustard. Chill up to 1
week. Transfer pork to platter, slice
diagonally, and serve with sauce.
Makes 8 servings.
Mixed Melon with Basil
4 Cups cantaloupe balls
4 Cups Honeydew melon balls
2 T buckwheat or avocado honey
1-2 T lemon juice
3 T basil leaves
freshly ground pepper

In a large bowl combine cantaloupe
and honeydew. Drizzle with honey and
lemon juice; genly toss to mix. Cover;
chill up to 24 hours. Before serving,
sprinkle with basil and pepper. Makes
8 to 10 servings
Find all these unique items at to make your
Mother's Day table fun and festive!
Here are some ideas of gifts to get for mom for Mother's Day at
Amazon. Just click on the item and it will take you right to it. Most
items are in the $35.00 range. So not too bad!
These are my own dishes
that I have used in two
different ways. Be creative
with what you already own.
Fold your napkin in new
ways to make the table look