Crunchy Carrot Salad

  4 cups fine shredded carrots
  1 T splenda
 1/4 cup dried cranberries
 1/2  cup chopped pecans
 1/4 cup sliced toasted almonds

 Mix all ingredients and refrigerate overnight. Makes six servings
 

Easy Potato Salad
   
  8 red potatoes
  5 eggs
  3 T Light Miracle Whip
  1 T mustard
  1 T of your favorite Italian dressing
  Salt and pepper to taste

 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Drain hot water; add cold water and cool. Dice the eggs and potatoes. Combine in a mixing bowl; add Miracle Whip, mustard, Italian dressing and salt/pepper.  Toss until well mixed; serve chilled.  Makes eight servings
 

Orzo Spinach Salad

   1 cup uncooked orzo pasta
   2 T virgin olive oil, divided in half
   1 lb lamb, cubed in bite size pieces
   2 cloves garlic, chopped
   Salt and pepper to taste
   4 cups fresh spinach leaves, chopped
   3 tomatoes, seeded and chopped
   3 T lemon juice
   1/4 cup chopped fresh mint leaves
   1/4 cup chopped fresh parsley
   5 green onions, chopped
   1 cup crumbled feta cheese

 Bring a pot of lightly salted water to a boil. Add orzo pasta; cook for 5 minutes, or until al dente. Drain.  Heat 1-tablespoon olive oil in a skillet over medium heat. Place the lamb and garlic in the skillet. Season lamb with salt, and pepper. Cook until evenly browned and juices run clear. Remove from heat, and drain.  In a large bowl, mix the spinach, tomatoes, lemon juice and zest, mint, parsley, green onions, and remaining olive oil. Toss with the orzo, lamb, and feta cheese to serve. Makes six servings.

For a copy of Chef Nick's cookbook go to chefnickskitchen.com  or John's Fine Foods; 88 North Ave, Owego; Front & Center; 188 Front St. Owego; Down to Earth Whole Foods, 305 Grant Ave. Endicott. E-mail: nfc@stny.rr.com