SPRING FORWARD WITH THESE FUN RECIPES

Simple to make and enjoy - our Caprese Salad can be served on a plate, on Italian bread (toasted or simply sliced).

1. Slice 1 lb. of fresh/buffalo mozzarella in to 1/4" slices
2. Slice three rinsed, vine-rippened tomatoes to 1/4" slices
3. Purchase a basil plant (smells great in your room) or puchase a pack of 20 - 30 leaves
4. Drizzle with extra-virgin olive oil or balsamic reduction over stacked cheese, tomato, and basil
5. Sprinkle with coarse sea salt and fresh-cracked pepper

Easy to brew and steep in guest suites - this fruit-infused beverage is sweet, portable, and delicious any time of day.

1. Rinse and cut three, medium-sized, ripe peaches in to wedges (six per peach) removing pit.
2. Put three regular-sized tea bags for each 1/2 gallon of water (we suggest six bags, 1 gallon water) and steep with peaches in water.
3. Refrigerate tea, with peaches immersed, for six (or more) hours before serving.
4. Remove peaches, pour over ice adding mint leaves, sweetener, or a splash of milk and serve.

While the choices of greens, fruits, vegetables, protiens, and "crunchies" is yours - this is our favorite spring salad.

1. Grill, to taste, and slice fat-free, skin-free chicken breast (about four ounces per serving)
2. Add one cup of fresh, washed greens (we suggest baby spinach) per serving to a large bowl.
3. Top greens with rinsed and sliced baby tomatoes (about eight ounces) and a pint of rinsed raspberries.
4. Add four ounces of sliced almonds (you can buy them packaged in the nut aisle) or pecans.
5. Place chicken (still warm or chilled) atop the salad and a splash of your favorite dressing. Enjoy.

Every barbecue or picnic "needs" a bowl of potato salad. Our recipe is simple and ready-to-travel. Remember to keep cold.

1. In a large pot of boiling water, add 1 tablespoon salt, five medium washed/peeled potatoes, and four eggs.
2. Boil for 15 minutes. While boiling - chop 1 cup celery, 1/2 white onion, 1/2 cup pickles (or use relish, to taste).
3. Remove potatoes and eggs from heat. Peel and mince eggs and chop potatoes in two 1/4" cubes.
4. Combine potatoes, eggs, vegetables and 1 cup mayo, 1 tablespoon mustard,1/4 teaspoon garlic, 1/4 teaspoon celery salt in bowl.
5. Top with a dash of kosher salt, fresh pepper, and/or chopped chives - to taste. Serve cold.

A simple, sweet, and delicious add-on to drinks, yogurt, desserts, salads, and pancakes - this syrup is so easy to make.

1. Place 1 cup of water, 1 cup granulated sugar, and two quarts rinsed and quartered strawberries in a sauce pan.
2. Over medium heat, stirring regularly, cook mixture for about 20 minutes (until thick and well-combined).
3. Use a fork to break up strawberry pieces not minced through cooking/stirring.
4. Put mixture in jar or clean bottle and place in refrigerator.
5. Use atop various foods or in drinks. Refrigerate at all times. Use within 72 hours.

Enjoy as an entree, a sandwich, or on salad. You can use other chicken cuts or remove skin, to your preference.

1. Combine 1/2 cup (each) ketchup, soy sauce, brown sugar, and chili sauce and six dashes of liquid smoke.
2. Add 1/2 teaspoon mustard, six teaspoons lemon juice, two teaspoons onion powder, and one teaspoon garlic powder.
3. Whisk all sauce ingredients together with a dash of salt and pepper and one tablespoon chili sauce.
4. Spray skillet with cooking oil and pan-sear chicken for eight minutes on each side over medium heat.
5. Pour sauce over chicken - still in pan - and continue cooking, over low heat, for four minutes each side.

Veggies are always more fun with pasta. A good mixture of crunch and chewy, topped with cheese, is even more fun.

1. In a large pot of boiling, salted water - prepare one pound "bowtie" pasta as instructed on box.
2. Combine 1 cup peas, 2 cups brocolli florettes, 8 oz. cherry tomatoes, and two cups thinly-spiced carrots - all rinsed.
3. Top vegetables with four tablespoons extra virgin olive oil, and a dash of salt and pepper. Saute for four minutes.
4. Drain and rinse pasta then toss in sauce pan with vegetable mix and stir all together. Cook for three minutes over low heat.
5. Transfer to serving bowl and top with two ounces of torn basil and grated Parmesan cheese.

While there is never a "bad" time for ice cream sandwichs, spring may be the best time. Warm enough to enjoy, not hot enough to melt.

1. Purchase an even number of 3"-4" diameter cookies in the bakery section of the local grocery (we like chocolate chip).
2. Pick up 1/2 gallon of your favorite ice cream (vanilla is great but modern flavors with candy pieces, etc. are also delicious).
3. Soften ice cream on counter for about 1/2 hour. Place 1/4 cup of softened ice cream between two cookies. 
4. Wrap sandwich in parchament paper or plastic wrap - securing the package with twine, as needed and re-freeze.
5. After about an hour, take ice cream sandwiches and enjoy, relatively soon after. Eat all sandwiches within five days.