Persian Jeweled Rice, aka Wedding Rice (The Kids Cook Monday)

Moroccan Roasted Salmon with Mango Salsa and Quinoa Spinach.

Grilled jerk pork chops with grilled mangoes and a robust rum sauce.

Eggplant and Tomato Pilaf. Serve with yogurt for authentic taste.

Campari Tomatoes Stuffed with Goat Cheese and Herbs.

Maine Lobster Rolls

Tomato and Raisin Chutney with Vidalia onions, apples, apple cider vinegar, molasses, and spices.

Avocado and Greek Yogurt Dip, great with chips, pita, or slathered on grilled chicken.

Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella.

Mexican Chorizo Hash with corn, bell peppers, and black beans.

Meat and Summer Vegetable Chili, an easy meal the kids can help make.

Cherries Jubilee, with tips on how to flambe.

Strawberry Rhubarb Sherbet made with lactose-free milk.

Quinoa Avocado Salad with Parsley, Corn, Tomatoes, and Lemon Vinaigrette.

Asparagus Noodle Salad with Sesame Ginger Vinaigrette.

Nothing better in the spring than a homemade Strawberry Rhubarb Pie.

Creamy Italian Three-Meat Sauce with Fettuccine.

Asparagus puree infuses fresh flavor throughout this Spring Asparagus Risotto.

Slow-Cooker Chicken and Andouille Jambalaya.

Roasted Bacon-Wrapped Pork Tenderloin with Bavarian Seasoning.

Italian Sausage, Kale, and Cannellini Bean Soup.