FIRST  Place quinoa in a fine mesh strainer and rinse for 10 seconds and drain.  Bring 1 cup water to a boil in a medium saucepan; add quinoa and ½ teaspoon salt.  Cover, reduce heat, and simmer for 12 minutes.  Remove from heat and let stand for 10 minutes.

NEXT  While quinoa is cooking, combine lemon juice and zest, shallot, oil, and sugar in a small bowl.

LAST Fluff quinoa with a fork and transfer to a large mixing bowl.  Drizzle with dressing and toss with feta, cherries, mint, and pecans.  Season to taste with salt and pepper.  Chill before serving if desired.

FIRST Preheat oven to 450°F.  Toss beans with oil, vinegar, thyme, and salt. Spread evenly onto baking sheet and roast for 10 minutes, tossing occasionally.

LAST Add tomatoes and continue cooking an additional 5 minutes until beans are tender and beginning to brown.  Season to taste with freshly cracked pepper and salt.

FIRST Preheat grill to medium heat.  Brush grill with vegetable oil and grill peaches until tender, about 6 minutes, turning occasionally.

NEXT In a small bowl, combine shallots, vinegar, honey, mustard, and salt.  Slowly whisk in olive oil and season with freshly cracked pepper.

LAST Toss peaches, tomatoes, cheese, and arugula in a large bowl.  Drizzle with desired amount of dressing and serve.

• 3 tablespoons lemon juice
• 2 tablespoons olive oil, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 ½ cups dried orzo
• 2 small zucchini, cut lengthwise into quarters
• 2 small crookneck squash, cut lengthwise into quarters
• 1 tablespoon olive oil
• ½ cup crumbed feta cheese
• ¼ cup chopped fresh basil

FIRST Combine dressing ingredients in a small bowl and set aside (lemon juice, olive oil, dijon mustard, sugar and salt)

NEXT Preheat grill to medium heat.  Sprinkle vegetables with salt and pepper, drizzle with olive oil.  Grill for about 10 minutes, turning occasionally, until vegetables are tender.  Set aside to cool.

LAST Meanwhile, cook orzo according to package directions, until al dente.  Strain and place in a large mixing bowl.  Chop vegetables into ¼” slices and add to orzo along with dressing, cheese, and basil.  Toss well and serve chilled or at room temperature.

FIRST  Preheat oven to 350°F.  In a small bowl, combine cheese, basil, and salt.  Season with black pepper and set aside.

NEXT  Using a pastry brush, brush blossoms with egg, spoon 2-3 teaspoons cheese into each blossom, and pinch petals together on the end.

LAST  Roll blossoms in breadcrumbs and place on greased baking sheet.  Bake 350°F for 15 minutes until lightly brown.

FIRST  In a blender or food processor combine all ingredients and puree until smooth.  Season to taste with salt and fresh cracked pepper.

LAST  Ladle soup into bowls, top with fresh shrimp, crab or tomatoes and drizzle with olive oil.

FIRST   In a food processor or blender, combine dressing ingredients and process until smooth. With motor running, slowly add olive oil until emulsified; season with salt and pepper.   Transfer to a bowl; chill until ready to serve.

LAST  Arrange greens on a platter or salad plates; top with radishes and walnuts.  Drizzle with desired amount of dressing and serve.

FIRST Preheat oven to 350°F.  Toss tomatoes with olive oil and season with salt and pepper.  Roast in oven for about 20 minutes or until tomatoes begin to blister and burst.  When tomatoes are ready, remove from oven and set aside.

NEXT Combine avocados, cucumber, onion, lemon zest, and lemon juice in a blender or food processor. Pour in buttermilk and purée. Add stock, one cup at a time, until the soup is creamy but not too thick; season to taste with salt, black pepper, and cayenne pepper.

LAST Spoon soup into bowls (one cup each) and top with tomatoes.

• 4 teaspoons olive oil, divided
• 1 shallot, finely chopped (about 2 tablespoons)
• 3 ounces goat cheese, softened
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 1 teaspoon fresh thyme, chopped
• 4 boneless, skinless chicken breasts

FIRST  Preheat oven to 375°F.  Heat 2 teaspoons of oil in a medium skillet set over medium heat.  Sauté shallots until softened, about 3 minutes.  Transfer shallots to a mixing bowl, add goat cheese, artichokes, and thyme and stir to combine.  Season with salt and pepper and set aside.

NEXT  Make a horizontal slit in the side of each chicken breasts to form a pocket.  Stuff each pocket with 2 rounded tablespoons of mixture.  Sprinkle chicken breasts with salt and pepper.

LAST  In a large, oven proof skillet, heat 2 teaspoons oil over medium heat.  Sear chicken for 3 minutes on each side or until brown.  Transfer to oven and continue to cook for about 15-20 minutes until meat thermometer inserted in thickest part of breast reads 165°F.  Allow chicken to rest 5 minutes before serving.

FIRST  Preheat oven 325°F.  Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside.

NEXT  Melt butter in a large saucepan over medium-low heat.  Add sugar and vanilla and gently whisk in eggs.  Remove from heat and gradually stir in dry ingredients.

LAST  Pour batter into an buttered, 8 inch baking pan.  Bake for 40 minutes or until just undercooked.