Salt And Pepper

A MAJOR ASSET of a grilled sausage sandwich is the "load" that comes with it, as in the mix of grilled onions and peppers tossed or "loaded" on the sausage.A loaded sausage is ideal summer fare. All that smoke and all those peppers benefit from being in a well-ventilated setting, like a ballpark. This year, for example, whenever I go to an Oriole game at Camden Yards, I usually get a grilled, "loaded" sausage.The other night when I wanted to make "loaded sausages" in my back yard, I had to steal a recipe from a Boson Red Sox fan, Chris Schlesinger.

After months of cold, wintry weather, spring is a much-awaited change in New England where I live. Everyone seems to be in a good mood as the temperature starts to rise and the sun remains in the sky until late into evening. And, for those of us who love to cook, this is the season when we can pull out our grills and move our kitchens outdoors once again.At the earliest hint of spring, I plan meals that can be cooked over hot coals. Grilling seems to impart an extra layer of flavor to all manner of foods.

During the summer, you can increase your intake of fresh fruits and vegetables, add more color to your dinner plate and save calories if you use homemade salsas and relishes as the base for accompaniment to grilled meats.This may sound like a lot of work, but if you can chop a tomato, peach or red pepper and add a few seasonings, you can make a zesty accompaniment for a piece of grilled pork or beef at a fraction of the calories of a butter or cream sauce.Both savory and sweet flavor combinations work.

While visiting a remote Turkish village several years ago, I learned to make an amazing, nearly effortless casserole - what the Turks call guvec. The recipe called for thick chunks of lamb layered with eggplant, tomatoes, potatoes and bay leaves, all in a deep clay pot. We sealed it tight and carried it down to the village baker's wood oven, where it stewed gently all afternoon.It was a dish I'd nearly forgotten when our editor-in-chief suggested that I develop some slow-cooker recipes.I have to admit that my response was a little, well, slow.

Having just returned from a short stay in Italy, my mind is teeming with memories of the glorious foods I sampled while across the Atlantic.The dishes I savored were both extraordinarily simple to prepare and at the same time incredibly delicious.Back in my own kitchen, I've been busy duplicating some of the specialties I liked best.I've included two of my favorites here -- carrot ribbons cooked in cream, and golden potatoes with garlic and rosemary from a family restaurant, Lancellotti, in the town of Soliera.

Spring greens are a traditional tonic for tired menus and winter-weary palates. Tender and mild-flavored, baby spinach and young leaves of spring-grown dandelion, mustard, arugula, turnip and beet offer fresh, new flavors and a good supply of nutrients.Serve spring greens with other foods in salads, soups and pasta dishes. Try adding a handful or two of finely shredded raw greens to hot, freshly cooked, well-drained linguine; drizzle with olive oil, add freshly ground pepper, and sprinkle with grated Parmesan cheese.

Several days ago, my hairdresser spent the better part of my appointment telling me about the high school graduation party for 40 she was planning for her daughter. Between snipping and blow-drying my hair, she asked for menu suggestions. Later that week a neighbor asked where to buy invitations for a big celebration she was organizing for her husband's 75th birthday.These requests made me realize that even though most of us entertain small groups the majority of the time, there are occasions when inviting a crowd is necessary.

Several years ago, I was challenged to revamp the favorite family recipes of each of the hosts on ABC's "Good Morning America." Working out a delicious low-fat version of a recipe in the test kitchen is one thing, but demonstrating it to the host on live national television is quite another!I have to admit that Spencer Christian's recipe for a classic, homey lasagna really had me puzzled at first. It wasn't because it was so laden with fatty ingredients that I couldn't imagine how to make it healthy, but because it was already pretty lean - at least as lasagnas go. Spencer's recipe used ground turkey rather than beef and part-skim instead of whole-milk ricotta.

I'm always keeping my eyes open for a new American-Mex-style dish with homemade taste but easy enough to serve at the rushed midweek meal. Here's a recipe inspired by a dish from a restaurant near San Diego where tortilla strips, eggs, cheese and other goodies proved to be irresistible.Since the dish is a meal in itself, some fruit on the side is all that's needed in addition. If dessert is a necessity, buy something tangy and with citrus, such as a lemon tart or Key lime pie.Del Mar Chicken Tostada BowlsServes 41 teaspoon canola oil1 large onion, diced2 cups diced red and yellow bell peppers2 cups cooked, shredded chicken meat4 eggs, lightly beatensalt and pepper to taste1/2 cup shredded fat-reduced Cheddar cheese4 small tostada bowls (sometimes called crowns)

Greens of all kinds are terrific any time of year, but I'm especially drawn to them during the winter when they are among the few really fresh vegetables available.Spinach, kale, Swiss chard, broccoli rabe and a host of other nutritious, leafy greens add a certain vitality to even the palest of winter meals, and jazz up the standard rotation of potatoes, turnips and other "cellar" vegetables with their bright color and spicy bite. And because these quick-cooking greens are interchangeable, you can use these recipes to introduce yourself to some delicious new leaves or to revisit some old favorites.

Savor a taste of Italy in only minutes with fish fillets topped with fresh tomato slices and melted parmesan cheese. Penne pasta tossed with fresh spinach completes this colorful dinner. Buy whatever white fish looks best at the market or use flash-frozen fillets, which I've found have a fresh flavor. Measure the thickness of the fish and cook 10 minutes per inch. Wine suggestion: I'd sip a nice Italian chianti. spinach penne pasta Cook: 10 minutes Makes: 2 servings 1/4 pound penne pasta 4 cups washed, ready-to-eat spinach 2 teaspoons olive oil salt and freshly ground pepper Bring 3 to 4 quarts of water to a boil in a large pot. Cook pasta 10 minutes or according to package instructions.

Keep this recipe handy for post-Thanksgiving leftovers - it'll take care of your extra turkey meat and any stray sweet potatoes. It works for brunch or dinner. And, even if it's not Thanksgiving and you're buying a pre-cooked turkey breast on sale, it's economical. shopping list Sweet potatoes: $1 Butter: 12 cents Olive oil: 34 cents Red onion: 50 cents Red bell pepper: $1.99 Turkey breast: $6.99 Eggs: 67 cents From the pantry: salt, pepper TOTAL: $11.61* Note: Prices are based on the amount of each ingredient used in the recipe.

Tacos are a traditional food of Mexico, sure, but they also provide a canvas for endless improvisation. This version is mostly true to its roots until you get to the topping, flavored with North African harissa. Made with red chiles, spices and oil, the sauce delivers a spiciness that can vary in heat levels. Stirred into mayonnaise, an idea borrowed from Wave Restaurant in Chicago, it makes a crowd-pleasing dip for fingerling potatoes or a topping for just about any savory dish, such as these tacos.

Herb-crusted lamb steaks served on a bed of creamy spinach is a perfect dish for any weeknight. Tender, juicy lamb steaks are cut through the leg to make a piece of meat 3/4 -inch to 1-inch thick with a slice of bone in the center. If you don't see it in the meat case, ask the butcher to cut it for you. Lamb goes best with Spanish rioja. Florentine Lamb Serves 2 3 medium garlic cloves, crushed 2 teaspoons chopped dried rosemary 2 tablespoons plain bread crumbs salt and freshly ground pepper olive-oil spray 2 (6- to 7-ounce)

The blank canvas of a pizza crust lends itself to a vegetarian supper. Fresh tarragon provides a peppery kick, and packaged, thinly sliced almonds deliver crunch and a good source of protein. As for the tomatoes, we're using tangy Campari. We're starting with a prebaked crust (we especially like the unseasoned Mama Mary's version), but feel free to use the ready-made dough sold at many specialty grocers. Remember: Thinner dough cooks faster and has fewer calories. Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.

SANDY'S BARGAIN CENTER 1029 W. 36th St., Hampden / / 410-235-3848 / / Open Monday through Saturday 10 a.m.-6 p.m., Sunday 10 a.m.-5 p.m. ........................ THINK OF SANDY'S BARGAIN CENter as the Wal-Mart of Hampden, only locally owned and without the employee issues. Plus, you get all the funky charm you've come to love and expect from this neighborhood. Owner Sandy Piper relocated her shop to this spot recently because, as she says, "The Avenue is where it's at." Now that 36th Street has so many antiques stores, specialty boutiques and restaurants, she adds, there's nothing quite like her store on Hampden's main street.

This pasta dish features Italian flavors, but I'm sure many would point out that Italians don't put chicken in their pasta dishes. Instead, they would serve it as a second course. But who has time to eat that way on busy weeknights? So this recipe incorporates quickly sauteed chicken, using easy-to-cut-up tenders. To save money, you can use whole chicken breasts and cut them up yourself. Buy good-quality pitted olives by-the-pound at the olive bars featured in many supermarkets. Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.

The small fruit of the towering date palm tree grows in large bunches of more than 20 pounds, with up to 1,000 dates per bunch. According to The Oxford Companion to Food, by Alan Davidson, dates are originally from North Africa and the Middle East, but most dates sold in the United States are grown in California, where they flourish in very hot, desert conditions. The fruit is 1 to 2 inches long, thin-skinned, with a soft, yielding, very sweet flesh wrapped around a long, narrow pit. Dates have a high sugar content, making them a good source of energy with no fat. They also provide some fiber, protein and vitamin A, and a good bit of potassium.

Tuna casserole and Julia Child? It's hard to believe America's favorite chef used canned foods, but Laura Shapiro writes in her new biography, Julia Child, that Child created just such a recipe while working for S.S. Pierce, a Boston canned food company. She made a version "worthy of any dinner table she knew, including her own," Shapiro writes. Using today's more healthful canned soups and microwaveable brown rice, I've adapted the recipe to fit our busy lives. Comfort food needs comfort wine - in this case, a soft, fruity shiraz.

Fish makes fast company, and here it's put to work in easy-to-make tacos with a fruity, tangy salsa. The recipe is inspired by a recipe from Deborah Schneider's Baja cookbook, which uses fresh fruit. Here canned pineapple speeds preparation time. Grilling makes fish cookery a breeze but the broiler (or a skillet on the stove top) will work just as well. Renee Enna writes for the Chicago Tribune, which provided the recipe analysis. Tacos by the Sea Serves 4 -- Total time: 21 minutes 1 can (5 1/2 ounces)