Spicy Sausages and Linguine 2 tablespoons olive oil 2 cloves garlic, minced 10 small pork sausage links, cut up ¼ teaspoon dried Italian seasoning, crushed 1 jar (24 ounces) picante sauce 3 sweet peppers, sliced 1 medium onion, sliced 8 ounces fresh mushrooms, sliced 1 package (16 ounces) linguine, cooked and drained Grated Parmesan cheese
Directions: Heat oil in 10-inch skillet over medium-high heat. Add garlic, sausage links, and Italian seasoning. Cook until sausages are browned and cooked through. Add picante sauce, peppers, onion, and mushrooms. Heat to a boil. Cover. Reduce heat to low. Cook for 25 minutes or until the vegetables are tender. Serve over linguine and top with cheese. Makes 4 servings. Recipe from Pace Foods *See more recipes in our pasta collection
	Avocado and Apple Chicken Salad 2 cups cooked chicken or turkey cut into 1-inch pieces (about 12 ounces) 1 cup diced sweet red apple ½ cup thinly sliced celery ¼ cup lightly toasted pecans, coarsely chopped ½ cup roughly chopped flat-leaf (Italian) parsley ¼ cup chopped red onion 1½ tablespoons chopped mint (about 10 leaves) 1½ tablespoons chopped jalapeño pepper ½ teaspoon salt 1 tablespoon fresh lemon juice 1 teaspoon olive oil 1 fully ripened avocado, halved, pitted, peeled, and diced 4 cups mixed baby salad greens
Directions: In a large bowl combine chicken, apple, celery, pecans, parsley, onion, mint, jalapeño, salt, lemon juice, and olive oil; toss gently. Add avocado; toss gently until all ingredients are combined, leaving some diced avocado visible and mashing some. Serve over mixed greens. If desired, garnish with more avocado and parsley. Makes 8 servings, about 6 cups. Recipe from Avocados from Mexico *See more recipes in our salads & veggies collection
	Chilled-Out Apple Salsa 2 apples, cored and diced 2 cups diced, peeled tomatoes 1 celery stalk 1 onion, diced 1 sweet green pepper, diced 1½ teaspoons salt 1 tablespoon cider vinegar 1 tablespoon sugar 1 green chile pepper, chopped
Directions: Combine all ingredients; if finer texture is desired, chop with fine blade in a food grinder. Cover tightly and chill overnight. Serve with chips or use as a topping for cheese quesadillas, tacos, or nachos. Or serve with chicken or fish. Makes about 3½ cups. Recipe from Enza Apples *See more recipes in our sauces & dressings collection
	New Orleans Beignets 1 whole egg, separated 3 tablespoons superfine sugar ½ cup milk 1 teaspoon vanilla extract ¾ cup flour ¼ teaspoon salt ¼ teaspoon ground cinnamon 2 apples, cored and sliced into matchsticks Oil for deep-frying Powdered sugar for dusting
Directions: Mix yolk with 2 tablespoons sugar. Stir in milk, vanilla, and dry ingredients and mix until smooth. Leave batter mixture to rest in the refrigerator for 20 minutes. Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg white and apples into batter. Heat deep-frying oil to a high heat (340°F). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with powdered sugar and serve immediately. Makes 15 beignets. Recipe from Chef Geoff Scott  *See more recipes in our desserts collection
	Cheesy Cinnamon Raisin Grill 2 slices cinnamon raisin bread 1 American cheese single ¼ small apple, cut into thin slices 2 teaspoons butter or margarine, softened
Directions: Top one bread slice with cheese and apple slices; cover with remaining bread slice. Spread outside of sandwich with butter. Cook in skillet or griddle on medium heat 2 minutes on each side or until golden brown on both sides. Makes 1 serving. Recipe from Kraft *See more recipes in our veggie & salads collection
	Rustic Grilled Cheese 2 slices multigrain bread 1 teaspoon honey mustard 6 slices deli shaved rotisserie seasoned  chicken breast 2 thin tomato slices 1 American cheese single 2 teaspoons butter, softened
Directions: Spread one of the bread slices with mustard; top with chicken, tomatoes, and cheese. Cover with remaining bread slice. Spread outside of sandwich with butter. Cook in skillet or griddle on medium heat  3 minutes on each side or until golden brown on both sides. Makes 1 serving. Recipe from Kraft *See more recipes in our veggie & salads collection