Directions:
Place potatoes in a large pot, add enough water to cover them, cover the pot with the lid, and bring to a boil.  Cook until potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.  Cooking time depends on the size of the potatoes.  Drain and let cool until you can handle them.  Peel and cut into ½ inch slices.

In a large bowl, toss together the potatoes, apples and red onion.  In a small bowl, whisk together the remaining ingredients.  Pour the dressing over the vegetables, and toss to coat.  Chill and serve.

Summer Ratatouille

Ingredients:

• 4 each large Spanish onions thinly sliced
• 5 each red peppers diced
• 5 each green peppers diced
• 1/4 cup garlic chopped
• 8 each zucchini large diced
• 6 each yellow squash large diced
• 4 each large eggplants- partially peeled large diced
• 1/2 cup olive oil
• 1 can whole canned tomatoes or tomato filet
• 1/2 bunch thyme chopped
• 2 each bay leaves
• 1/2 bunch oregano chopped
• 1/2 bunch basil chopped
• Salt and pepper to taste

Directions:
Prepare all vegetables, wash, peel and cut to specification. Heat pan and add oil onion, garlic, and peppers stir well and cook 2 minutes add remaining diced vegetable and cook 5 minutes add tomatoes, thyme, oregano, basil and bay leafs cook 5 minutes more salt & pepper to taste. This can be served HOT or COLD.

Tuscan White Bean Salad with Roasted Garlic

Ingredients:

• 1 #10 can white beans, drained
• 3 cloves garlic, roasted
• 1/4 cup olive oil
• 2 cups fresh lemon juice strained
• 2 bunches scallion sliced thin
• 1 cup parsley - chop fine
• 10 each tomatoes diced
• 3  strips roasted red peppers – 2 cups sliced
• Salt and pepper to taste

Directions:
Puree garlic cloves with salt, pepper, olive oil and lemon juice. Mix with remaining ingredients, Marinade. Garnish with finely chopped parsley.