PUNCHED UP PINEAPPLE SALSA
KEY AQUARIUS INGREDIENTS: Pineapple, citrus and combination of pungent, sharp flavors

2 cups fresh pineapple cut into 1/2-inch cubes
3 tablespoons thinly slivered fresh mint or lemon verbena
3 tablespoons coarsely chopped cilantro
2-3 jalapeño peppers (preferably red), seeded and minced (for a hotter "salsa," leave the seeds in)
1 teaspoon finely chopped shallots
2 tablespoons fresh lime juice, or more to taste

Place the pineapple, mint, cilantro, jalapeño(s), lime juice, and brown sugar in a nonreactive mixing bowl, but don't mix them until 5 minutes before you are ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as necessary.

Serve with torilla chips

SERVINGS: makes about 2 cups
TIME: 15 minutes
Note: Add 1 tablespoon of sugar and you can use it for a dessert topping
 

ITALIAN SAUSAGE & TORTELLINI SOUP
KEY AQUARIUS INGREDIENTS: Sausage, dried herbs (all things that preserve well)

1 pound sweet Italian sausage or chorizo sausage, casings removed
1 cup chopped onion
2 large garlic cloves, sliced
5 cups beef stock
2 cups chopped tomatoes (about 3/4 pound)
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, thinly sliced
1 medium-sized green bell pepper, diced
1/2 cup dry red wine
2 tablespoons dried basil
2 tablespoons dried oregano
8 to 10 ounces purchased fresh cheese tortellini
freshly grated Parmesan cheese to finish

Sauté Italian sausage in heavy Dutch oven over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. using slotted spoon, transfer sausage to large bowl. Pour off all but 1 tablespoon drippings from Dutch oven. Add onion and garlic to Dutch oven and sauté until translucent, about 5 minutes.

Return sausage to Dutch oven. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes. Add tortellini to soup and cook until tender, about 8 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with Parmesan and serve.

SERVINGS: serves 6
TIME: 1 hour & 15 minutes
Note: Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.
 

SALAD GREENS WITH CREAMY WASABI DRESSING
KEY AQUARIUS INGREDIENTS: Wasabi, lemon (all sharp, unusual flavors)

Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1 1/2 to 2 teaspoons prepared wasabi

In a bowl, mix mayonnaise, sour cream, lemon peel, lemon juice, and wasabi to taste. Toss with fresh washed and dried salad greens.

SERVINGS: dressing makes about 1/2 cup
TIME: 15 minutes
 

ROAST PORK TENDERLOIN WITH FRESH & DRIED FRUIT
KEY AQUARIUS INGREDIENTS: Kumquats, cranberries, dried fruit

2 1-pound pork tenderloins
2 1/2 teaspoons chopped fresh rosemary, divided
2 tablespoons olive oil
4 large shallots, chopped
3/4 cup diced dried apples
1/4 pound kumquats, quartered, seeded
1/2 cup fresh cranberries or frozen, thawed
1 1/2 cups chicken broth
1/2 cup dry white wine

Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add stock, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.

Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

SERVINGS: makes 6 servings
TIME: about 1 hour
Note: To prevent spoilage, place kumquats in resealable plastic bag lined with paper towels and chill. They'll stay fresh up to two weeks.
 

GREEK ROASTED POTATOES
KEY AQUARIUS INGREDIENTS: Lemon, sharp flavors

1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
10 sprigs fresh thyme (or 1 tablespoon dried thyme)
2 teaspoon fresh chopped rosemary (or dried rosemary)
5 sprigs fresh oregano (or 1 tablespoon dried oregano)
2 cubes vegetable bouillon
2 teaspoons salt
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350 degrees F (175 degrees C). In a small bowl,
mix olive oil, water, garlic, lemon juice, thyme, rosemary, oregano

Arrange potatoes evenly in the bottom of a medium baking dish.
Pour the olive oil mixture over the potatoes and toss to coat
evenly. Add salt and pepper and toss again. Cover, and bake 1 1/2
to 2 hours in the preheated oven, turning occasionally, until

SERVINGS: makes 6-8 servings
TIME: 15 minutes to prep, about 2 hours to roast
 

RAISIN TEA CAKE
KEY AQUARIUS INGREDIENTS: Raisins, sharp spice flavorings

Mixed Spice:
1 tablespoon coriander seeds
1 two-inch cinnamon stick, crushed
1 teaspoon whole cloves
1 teaspoon allspice berries
1 tablespoon ground nutmeg
2 teaspoons ground ginger

2 1/4 cups water
3 cups raisins
8 tablespoons (1 stick) cold butter, cut into small pieces
1 cup sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 egg, beaten

The day before baking, make the mixed spice: In a spice grinder, combine the coriander seeds, cinnamon, cloves, and allspice. Grind until powdery. Pour into an airtight container. Add nutmeg and ginger and mix well. Measure out 1 level tablespoon and store the remainder in a cool place for later use.

Combine the mixed spice with the water, raisins, butter, and sugar in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let cool completely. Cover and refrigerate overnight.

The next day, let the raisin mixture sit at room temperature for 1 hour. Preheat the oven to 350°F. Generously grease a 9-inch round cake pan.

Sift the flour, baking soda, and salt together into a large bowl. Stir in the raisin mixture and blend well. Stir in the egg. Pour into the prepared pan. Place on the center rack of the oven with a pan of water. Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 1 1/4 hours.

SERVINGS: makes 8 servings
TIME: 45 minutes prep the day before, 1 hour to bring the raisin mixture to room temp, about 1 hour & 15 minutes to bake