Sleek Sole

1. Saute onion and garlic in one pan with approximately 2 tablespoons olive oil. In another pan fry 4 crabcakes in 1 tablespoon olive oil. Cool.
2. In a fry pan, add onion, garlic, mustard, wine and spices. Place sole in sauce.
3. Crumble up, down the center of sole, one crab cake each and onion saute and roll up.
4. Bring sauce and sole to a low boil, turn sole over in sauce for about 1-2 minutes and serve warm with vegetables on top and fresh thyme, or as shown, with a slice of red onion, rosemary and capers.

Serves four.

Oh! So Orange Asparagus

1. Steam asparagus 4-5 minutes.
2. Squeeze 1 orange and strain juice. Reserve both pulp and juice.
3. In saucepan combine juice, orange liqueur and white vinegar over medium heat. Whisk butter into liquid until thick and creamy.
4. Stir in orange pulp and spoon over asparagus.

Serves six.

Richly Crunchy Greek Pie

1. Preheat oven to 350˚F.
2. Mix beef, onion, cheeses, vegetables and salt into a large bowl.
3. Lay first piece of phyllo dough out on a piece of wax paper and brush with butter.
4. Place dough into a 9-inch pie plate with edges hanging over the side. Continue the process; butter each sheet of dough and lay into pan.
5. Spoon meat mixture into the middle of the pie pan and fold all the edges of dough over the top of mixture. Brush with butter.
6. Bake 1 hour. Serve warm.

Serves four to six.

Riding the Horse Backwards

1. In a saucepan bring water and sweetner to a boil; and let cool.
2. In a beautiful pitcher pour all of the juices, sugar and if feeling really romantic add vodka or a light rum. Stir; and I add a lot of ice. Or freeze before and serve in frozen glasses.

Makes one large pitcher.