If you are getting cabin fever, cheer up.  Spring is just around the corner and we can celebrate with some great salads and salad dressings.

Powerful Greek Dressing

 1 cup olive oil
 1 T garlic powder
 1 T dried oregano
 1 T dried basil
 1T dried onion flakes
 1 t black pepper
 1 t salt
 2 t Dijon-style mustard
 1-1/3 cups red wine vinegar

 Combine all ingredients in an airtight container. Mix vigorously until well blended. Store tightly covered at room temperature. Makes 20 servings

Big Blue Cheese Dressing

 2 cups light mayonnaise
 2 T light sour cream
 1/2 lb crumbled blue cheese
 1 t balsamic vinegar
 1/8 t coarsely ground pepper
 1 pinch garlic powder
 1/4 cup buttermilk

 In a small bowl, mash blue cheese and buttermilk together with a fork. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper. Dressing may be refrigerated in an airtight container for up to two weeks.

Spicy Southwestern Salad Dessing

 1 cup Ranch-style salad dressing
 1 cup Honey BBQ sauce
 1 (4-oz) can Diced Green Chiles
 1 t chili powder
 1/4 t ground cumin

 In a small bowl, whisk together all ingredients.  Refrigerate until serving.

The Gift of Time
 Does your Schedule seem to be even busier then usual. Do you know someone who will soon be coming home with a newborn or someone who has a love one that is in the hospital?  Or you just want to show someone how much you appreciate them.  What better gift than the Gift of Time!  Contact Chef Nick's Kitchen for details about gift certificates for assembled entrees ready to be freezer bound.

 Join the fun at Chef Nick's Kitchen on Saturdays (March 17, 24, or 31) from 2:00 to 4:00 pm, or Tuesdays (March 6 or 20) from 5:45 to 7:45 pm, Goodrich Settlement Grange on Glenmary Drive in Owego.   Registration and payment need to be three days in advance of the session. Get more information and updates on future menus and sessions at conqueringhealthierrecipes.com  and click on cooking sessions.  E-mail  nfc@stny.rr.com or call 687-5654 to reserve a cooking session with Chef Nick's Kitchen. 

Tip of the Month
 Peeling Garlic - Lay the widest part of the flat side of a chef's knife (near the handle) on the unpeeled clove of garlic. Pound the blade lightly with your fist to smash open the clove. Remove any peel and any bruised parts or green sprouting cores.

 For a copy of our Cooking Tips Booklet send $5.00 and a self addressed envelope to: Chef Nick Cavataio, 99 Hall Road, Owego NY 13827

 I'd like to hear from you.  Do you have any comments, questions or favorite recipes?  Please e-mail me at nfc@stny.rr.com or write to Chef Nick, 99 Hall Rd, Owego, NY 13827.  If you would like copy of my cookbook you can find it on the web at: conqueringhealthierrecipes.com.