Watercress, Goat Cheese and Red Pepper Salad

3 bunches watercress, tough stems removed
4 oz goat cheese, crumbled
1 red bell pepper, cored, stemmed and seeded
2/3 cup buttermilk
1/4 cup reduced fat mayonnaise
2 tbsp chopped fresh parsley
1 clove garlic, chopped
salt and pepper

Toss watercress with goat cheese in a large salad bowl. Cut bell pepper lengthwise into thin stirps and set aside.
In a small bowl, whisk buttermilk with mayonnaise until smooth. Stir in parsley and garlic. Season dressign with salt and pepper.
Pour 1/4 cup of dressing over watercress, toss well and arrange on individual salad plates. Garnish with red pepper strips. Serve remaining dressing on the side. Or serve salad in a large bowl with dressing on the side.

Green Beans with Provolone Cheese

1 lb green beans, preferably romano pole beans
2 garlic cloves, minced
1 1/2 tbs olive oil
1/2 cup water
1/2 tsp salt
1/8 tsp pepper
8 oz provolone cheese, cut into 1/4 inch dice

Cook beans in a large saucepan of boiling salted water 5 mintues; beans will still be crisp. Drain in a colander and rinse under cold running water. Drain well.

In a large frying pan, cook garlic in oilive oil over medium heat until fragrant, about 30 seconds, being careful not to burn. Add beans to pan and stir to coat with oil. Add water to pan and cook, stirring occasionally, 3-4 mintues, or until crisp tender. Season with salt and pepper.

Remove pan from heat. Add provolone to hot beans and toss. Serve immediatley.

Spicy Marinated Olives

1/4 cup extra virgin olive oil
2 tbs red wine vinegar
1 tsp hot pepepr flakes
3-4 garlic cloves, thinly sliced
1 lb black olives

In a medium bowl, whisk oil and vinegar to blend. Toss with all ingredients. Marinate in refrigerator at least 24 hours or up to 2 weeks. Serve at room temperature.

Roasted Red Peppers

8 medium size sweet red peppers (2 1/2 lb)
1 cup olive or salad oil
/4 cup lemon juice
2 tsp salt
3 small garlic cloves
3 anchovy fillets

Preheat oven to 450'.
Wash red peppers and drain well.
Place peppers on cookie sheet; bake about 20 minutes, or until skin of peppers becomes blistered and charred. With tongs, turn peppers every 5 mintues.
Place hot peppers in a large kettle; cover kettle, and let stand 15 mintues.
Peel off charred skin with sharp knife. Cut each pepper into fourths. Remove ribs and seeds, and cut out any dark spots.
In a large bowl, cobine olive oil, lemon juice, salt and garlic. Add peppers and toss lightly to coat with oil mixture.
Pack pepepr micture and anchovy fillets into a 1 quart jar; cap. Refrigerate several hours or over night

Serve as an appetizer or in a tossed salad.

Makes 12 servings.

Beef and Chorizo Chili

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.