For the vinaigrette: 1/4 cup fresh lemon juice 2 tablespoons apple cider 1/2 cup extra-virgin olive oil Salt and pepper to taste 1/2 cup toasted shelled pumpkin seeds (pepitas) 1/4 cup fresh cilantro leaves.

Coarse salt and freshly ground pepper to taste 1/4 cup chopped parsley 2 pounds bay scallops, rinsed and patted dry Flour for dredging.

RED PEPPER PUREE Total time: 1 hour 4 large red bell peppers, about 2 pounds Salt to taste 1/2 cup extra virgin olive oil.

Salt and freshly ground pepper to taste Hot-pepper sauce to taste 1/2 cup chopped toasted walnuts 1.

Linguine With Peccorino Cheese 3/4 pound medium-size linguine Salt 1 tablespoon butter 2 tablespoons olive oil 1/4 teaspoon red hot pepper flakes Freshly ground pepper to taste 1/2 cup grated peccorino cheese.

I couldn't taste 1/8 cup of cheese if I poured it directly into my mouth and chewed.

PESTO SAUCE 2 cups fresh basil 1/2 cup olive oil 3 tablespoons pine nuts 3 medium-sized garlic cloves, peeled Salt and freshly ground pepper to taste 1/2 cup grated Parmesan.

Chicken Tarragon Preparation time: 15 minutes Cooking time: 3 hours 1 4-pound chicken Salt to taste 1/4 cup dried tarragon.

Wild Rice and Rice Creole 6 cups water 1/2 cup wild rice Salt to taste 1/2 cup converted rice 2 tablespoons butter 2 tablespoons lemon juice Freshly ground white pepper to taste.

Fava Bean Succotash Total time: 40 minutes 1 pound fava bean pods 4 ears corn on the cob 1 tablespoon unsalted butter, or more to taste 1/2 cup chopped onion Salt and freshly ground black pepper.