Vegetarian

These delectable muffins are so rich they can be served with nothing more than a large green salad for a luncheon.

John and his mother serve this wonderful sauce over roasted chicken breasts to make a delicious lemon chicken.

Here, watermelon gives up its usual place at the table as a fruit and goes to work in a role usually occupied by its cousin, the cucumber. The melon is a lovely foil for the salty feta, tangy onion, and tart vinegar. It makes a refreshing and unusual salad for any summer brunch, luncheon, or dinner.

Sandwiching two slices of bread with a mixture of bananas and walnuts results in French toast with a surprise filling. Try other favorite nuts in place of the walnuts, if you like. Accompany the French toast with bacon, ham, or sausage.

This dressing is especially good on tossed greens with tomatoes, red onion, and crumbled blue cheese.

This is great over salad greens and excellent with fish; you can also use it as a light veggie dip. I recommend roasting fresh red bell peppers, but if time doesn’t allow, substitute a 14-ounce jar of roasted red peppers, drained, adding 1 teaspoon of sugar to ensure sweetness.

Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.

To make a tasty cheese sauce for vegetables, add 1/2 cup shredded cheese.