CUCUMBER SALAD
Prepared in 10 minutes or less.

2 cucumbers
1 red onion, thinly sliced
1 shallot, minced
4 radishes, thinly sliced
2 cups arugula salad greens
2 tsp red wine vinegar
1 tbs extra-virgin olive oil
Salt and fresh pepper to taste

Peel the cucumbers, cut them in half lengthwise and remove all seeds. Slice the halves into quarters. Combine with red onion, shallot, radishes, oil and red wine vinegar. Toss well then season with salt and pepper. Serve immediately. Serves 4.

LINGUINE WITH GARLIC AND CHILES
Prepared in 25 minutes or less.

4 garlic cloves, thinly sliced
6 tbs extra-virgin olive oil
1 tsp red pepper flakes
¼ cup dry white wine
1 lbs linguine
¼ cup toasted bread crumbs
¼ cup oregano, chopped
3 tbs parsley, chopped
Salt and fresh pepper to taste

Bring six quarts of unsalted water to boil. In a sauté pan on high heat, add olive oil. Add garlic, and red pepper flakes until the garlic is slightly toasted. Add the white wine, season with salt and fresh pepper and remove from heat.

Cook linguine pasta according to package until al dente. Drain and reserve a cup of cooking water.

In an oven on 400°F, place bread crumbs on a cookie sheet and drizzle with olive oil, pepper and fresh chopped oregano. Bake for 10 minutes.

Drain linguine in a colander reserving a cup of the hot pasta water. Add linguine to mixture in the sauté pan and a touch of the hot pasta water then toss over high heat for a minute.

Drizzle with olive oil then divide among four pasta bowls. Garnish with toasted bread crumbs and chopped parsley. Serve immediately.

RAVIOLI AND ESCAROLE BUTTER SAUCE
Prepared in 25 minutes or less.

1 package of fresh ricotta filled ravioli
1 stick (8 tbs) unsalted butter
6 escarole leaves, rinsed and finely shredded
¼ cup Parmigiano-Reggiano cheese, grated
½ tsp nutmeg
2 tbs thyme leaves
Zest of 1 lemon
Salt and white pepper to taste

Bring six quarts of unsalted water to boil. In a large pan on high heat, add butter. Once butter foams, add thyme, lemon zest, nutmeg and escarole.

Remove pan from heat season with salt and white pepper and set aside.

Cook ravioli according to package, until tender and floating, about 5 minutes.

Drain the ravioli and then add them to pan with hot butter and herbs.

Toss over high heat for a minute.

Divide ravioli and sauce among six pasta bowls. Garnish with chopped parsley and grated Parmigiano-Reggiano cheese. Serve immediately. Serves 4.

PEANUT BUTTER COOKIE ICE CREAM SANDWICHES
Prepared in 25 minutes or less.

2 sticks (8 oz) unsalted butter, softened
1 cup smooth and creamy peanut butter *or almond butter, sunflower sunbutter
1 cup light brown sugar
¾ cup sugar
1 tsp baking soda
½ tsp baking powder
2½ cups unbleached all purpose flour, un-sifted
Pinch of ground nutmeg and cinnamon
1 tsp vanilla extract
¼ tsp salt
2 large eggs, room temperature
12 oz milk and dark chocolate chips (optional)
1½ cups salted peanuts (optional)
Extra ½ cup sugar for rolling
1 pint chocolate or vanilla ice cream, slightly softened

Preheat oven to 350°F. Grease a cookie sheet or line it with parchment paper then set aside.

Whisk all the dry ingredients together. Using a handmixer, cream the butter on medium high speed in a large mixing bowl until smooth and creamy. Add the creamy peanut butter and beat for another minute. Add both the light brown and granulated sugars and beat for an additional 3 minutes.

Add the eggs, one at a time, beating for one minute after each addition. Add vanilla extract. Scrape down the sides and bottom of the mixing bowl to fully incorporate the sugar and eggs. On low speed, add all the dry ingredients, mixing only until they just begin to disappear into the wet mixture. Mix in chopped peanuts and chocolate morsels if opting to use them.

Place bowl with dough inside the refrigerator for 10 minutes to chill before rolling into balls. Using a level tbsful of peanut butter cookie dough for each cookie, roll the dough between your palms into balls. Next, drop the balls one at a time into the separate bowl filled with extra granulated sugar. Roll the balls around in the sugar to lightly coat them before placing them on the baking sheets, leaving two inches between each cookie ball.

Bake for about 12 minutes. When done, the cookies will be lightly colored and somewhat soft. Let the cookies sit on a wire rack to cool down. Place one scoop of ice cream in-between two cookies until all are assembled. Place in freezer to chill before dinner and serve as dessert with a hot bowl of melted chocolate sauce for dipping.

With its dainty dark green leaves, fresh arugula has a slightly bitter and peppery taste well-suited to balance the sweetness of the peaches and ripe tomatoes. Also known as "rocket" salad, arugula is sure to rock your palate!