Date: June 27, 2005 - July 1, 2005
Guest Host: Chef Jennifer Gordon
Theme: God Save the Queen - The Best of British Cuisine

• Monday - Cornwall, Devonshire: Star-gazey Pie; Powder Biscuits; Clotted Cream.  Chef Jennifer Gordon - The Best of British Cuisine
• Tuesday - Lancashire: Lancashire Hot Pot; Pickled Red Cabbage; Lemon Custard Tart.  Chef Jennifer Gordon - The Best of British Cuisine
• Wednesday - London: London Broil; Spaghetti Squash; Bread and Butter Pudding.  Chef Jennifer Gordon -  The Best of British Cuisine
• Thursday - Newcastle upon Tyne: Brown Oxtail Casserole; Bubble and Squeak; Jam Roly Poly.  Chef Jennifer Gordon - The Best of British Cuisine
• Friday - UK Friday Favourites: Beer Battered Fish with Mushy Peas; Homemade Brioche; Granny's Apple Crumble and Custard.  Chef Jennifer Gordon- The Best of British Cuisine

Date: June 20, 2005 - June 24, 2005
Guest Host: Pam Nelson
Theme: Palate Pleasing Pork

• Monday: Pork Pot Stickers; Kielbasa Sausage and Pork with Sauerkraut, Mushrooms and Potatoes; Pork and Seafood Stew.  Palate Pleasing Pork
• Tuesday: Burritos with Pork and Pozole; Sweet and Sour Pineapple Pork Kebabs; Pork with Potato Mango Curry.  Palate Pleasing Pork
• Wednesday: Pork Chops, Sautéed Apples and Calvados Cream; Pork Chops with Rhubarb, Onion and Raisin Chutney; Pork Chops with Cabbage and Onion Marmalade.  Pam Nelson- Palate Pleasing Pork
• Thursday: Pork Chops with Crust of Onions; Pork Chops with Mango-Tequila Salsa; Pork in Hot and Spicy Cayenne Sauce (Vindaloo).  Pam Nelson- Palate Pleasing Pork
• Friday: Pork Loin and Apricots with Beer-Mustard Sauce; Pork Loin Mexicana; Pork Medallions with Sherry Almond Sauce.  Palate Pleasing Pork

Date: June 13, 2005 - June 17, 2005
Guest Host: Patricia Rain
Theme: Vanilla Recipes for Summer Parties and Enjoyment

• Monday: Grilled Chicken with Vanilla Glaze; Fresh Creamed Corn; Very Easy Vanilla Cream Cheese Pie. Vanilla Recipes for Summer Parties and Enjoyment
• Tuesday: Vanilla Rubbed Pork Tenderloin with Grilled Fruit; Rich Corn Bread; Nanaimo Bars. Chef Recipe Vanilla Recipes for Summer Parties and Enjoyment
• Wednesday: Grilled Skirt Steak Salad with Black Beans and Mango; Jamaica Agua Fresca; Mexican Vanilla Ice Cream.  Vanilla Recipes for Summer Parties and Enjoyment
• Thursday: Marinated Scallops with Vanilla-Citrus Aoili; Rice with Coconut, Vanilla, Dates, and Lemon; Blackberry and White Nectarine Upside Down Cake. Vanilla Recipes for Summer Parties and Enjoyment
• Friday: Jerked Ribs with Pineapple-Jicama Salsa; Honey Vanilla Peach Sparkler; Vanilla Polenta Pound Cake. Vanilla Recipes for Summer Parties and Enjoyment

Date: June 6, 2005 - June 10, 2005
Guest Host: Cathy Leslie
Theme: Cathy Leslie's Seafood Sampler

• Monday: Spicy Tomatillo Shrimp; Deviled Crab Quiche; Shrimp and Dill Sauce in Artichoke Cups.  Cathy Leslie- Cathy Leslie's Seafood Sampler
• Tuesday: Oyster Fritters Cajun Style; Grilled Shrimp and Pancetta with Garbanzo Salsa; Moroccan Style Salmon.  Cathy Leslie- Cathy Leslie's Seafood Sampler
• Wednesday: Paella Stuffed Snapper; Scallops and Cashews in Tangerine Sauce; Ceviche Acapulco.  Cathy Leslie- Cathy Leslie's Seafood Sampler
• Thursday: Grilled Fish in Banana Leaf; Tuna with Tangerine Butter Sauce; Red Chile Pesto Clams.  Cathy Leslie- Cathy Leslie's Seafood Sampler
• Friday: Chipotle Mussels with Orange Mayonnaise; Creamy Smoked Salmon and Dill Tart; Peppery Coconut Baked Fish with Chutney Sauce.  Cathy Leslie- Cathy Leslie's Seafood Sampler

Date: May 30, 2005 - June 3, 2005
Guest Host: Chef Steve Collins
Theme: Free and Easy Grilling

• Monday: Negimake; Avocado Quesadillas; Grilled Roasted Tomato Basil Bisque.  Chef Steve Collins- Free and Easy Grilling
• Tuesday: Miso Grilled Salmon with Ginger Sauce; Grilled Shrimp with Chile Cream Sauce; Piñon Rice Pilaf; Mahi Mahi with Peach Salsa.  Chef Steve Collins- Free and Easy Grilling
• Wednesday: Grilled Tournedos of Beef with Caramelized Onion Mushroom Sauce; Chorizo and Poblano Stuffed Pork Tenderloin over Mixed Greens with Raspberry Chipotle Vinaigrette; Lamb with Scallions.  Chef Steve Collins- Free and Easy Grilling
• Thursday: Grilled Duck Breast with Chipotle Ranch Dressing; Grilled Chicken Breast with a Champagne Sauce; Curried Chicken with Mango Salsa. Chef Steve Collins- Free and Easy Grilling
• Friday: Stuffed Apples with Mascarpone Cream; Grilled Peaches with Raspberry Sauce; Grilled Pear Wedges Spiced Butter.  Chef Steve Collins- Free and Easy Grilling

Date: May 16, 2005 - May 20, 2005
Guest Host: Chef Russell Cronkhite
Theme: A Return to Family Picnics

• Monday: Golden Garden Gazpacho; Grilled Marinated Game Hens; Sunflower Couscous Salad; Sun-Ripened Summer Stone Fruit Parfaits.  A Return to Family Picnics
• Tuesday: Farm Stand Vegetable Salad; Grilled Apricot Honey Pork Tenderloins; Roasted Onion and Sweet Potato Salad; Upside-down Rhubarb Plum Cake.  A Return to Family Picnics
• Wednesday: Asparagus Vinaigrette; Chilled Poached Salmon with Caper-Chive Mayonnaise; Dilled Spring Potato Salad; Nectarine and Jumble Berry Shortcake.  A Return to Family Picn
• Thursday: Chilled Cantaloupe Soup; Grilled Chicken with Avocado and Jicama Salad Wrap; Orzo Salad; Apricot-Almond Crumbles.  A Return to Family Picnics
• Friday: Crostini with Olive Tapenade and Tomato Relish; Goat Cheese Tart; Spinach Salad with Poppy Seed Dressing; Poached Pears with Orange and Fresh Figs.  Chef Russell Cronkhite- A Return to Family Picnics

Date: May 9, 2005 - May 13, 2005
Guest Host: Mark Reinfeld and Bo Rinaldi
Theme: Vegan World Fusion Cuisine

• Monday: Cooking for the Family: St. Patrick's Potato Fennel Leek Soup; "Charlie's Relief" Tuna-Free Tempeh Salad; Mysterium Tremendum Mint Chocolate Chip Cookies.  Mark Reinfeld and Bo Rinaldi- Vegan World Fusion Cuisine
• Tuesday: Dinner in 30 Minutes Flat: Primal Peanut Sauce; Ilaka's Lemon Miso Tahini Dressing for Mixed Green Salad; Immortal Chocolate Banana Custard.  Mark Reinfeld and Bo Rinaldi- Vegan World Fusion Cuisine
• Wednesday: Kids Cuisine: Menehune's Macaroni and Cheez; Amber's Gingerade Elixir; Da Kine No Bake Chocolate Cookies.  Mark Reinfeld and Bo Rinaldi- Vegan World Fusion Cuisine
• Thursday: Dinner for 4 for Under $20: Doctor D's Buckwheat Pilaf; Mother Africa's Spicy Kale and Yam; Joie De Vivre Lavender Infused Carrot Ginger Soup.  Mark Reinfeld and Bo Rinaldi- Vegan World Fusion Cuisine
• Friday: At Home Entertaining: Bhakti's Broccoli Bisque; Que Bella Asparagus Risotto; Big Momma Freedom Chocolate Cake. Mark Reinfeld and Bo Rinaldi- Vegan World Fusion Cuisine

Date: May 2, 2005 - May 6, 2005
Guest Host: Chef David Nelson
Theme: Grilled to Perfection

• Monday: Grilled Appetizers: Asian Style Grilled Scallops Wrapped In Bacon; Grilled Portobello with Basil and Gorgonzola; Grilled Picante Sauce. Grilled to Perfection
• Tuesday: Grilled Salads: Charlie Trotter's Grilled Beef Tenderloin Cobb Salad; Grilled Soft-shell Crabs with Jicama Salad; Garlicky Grilled Red Potato Salad.  Grilled to Perfection
• Wednesday: Grilled Veggies and Sides: Chef Paul Silva's Cumin and Lime Grilled Corn; Grilled Cajun Potato Wedges; Grilled Sweet Onion Rings Dijon.  Grilled to Perfection
  Thursday: Grilled Entrees: Sesame Grilled Trout; Grilled Ham Slice with Plum Glaze; Grilled Prosciutto-Wrapped Chicken and Pepper Skewers.  Grilled to Perfection
• Friday: Grilled Desserts and Fruits: Grilled Pears with Gorgonzola and Honey; Ginger-Rum Grilled Pineapple; Grilled Peaches and Berries. Grilled to Perfection

Date: April 25, 2005 - April 29, 2005
Guest Host: Chef David Nelson
Theme: The Art of Seasoning and Flavoring Food

• Monday: Define Seasoning and Flavoring and the Basic Rules of Seasoning and Flavoring Foods; Rosemary and Garlic Flavored Steak; Tenderloin Steak au Poivre; Grilled Asparagus.  The Art of Seasoning and Flavoring your Food
• Tuesday: Common Seasonings and Flavorings; Vietnamese Marinade for Fried or Grilled Game Birds; Grilled Pico de Gallo; Grainy Mustard Sauce; Plantation Sauce.  The Art of Seasoning and Flavoring your Food
• Wednesday: Herbs and Spices Defined and Basic Buying and Storage Tips for Herbs and Spices; Mussels Steamed in Orange Juice with Basil; Sliced Tomato, Basil and Blue Cheese Plate; Oriental Style Fish with Cilantro and Ginger.  The Art of Seasoning and Flavoring your Food
• Thursday: Using Seasoning Blends, Rubs and Marinades; Down-Home Fried Chicken Seasoning; Bayou Gumbo Seasoning; Blackening or Cajun Seasoning; Spicy Seasoning Mix; Kansas City Style BBQ Rub Seasoning; Asian Rub; Hot and Spicy Rub; Greek Island Rub; Orange and Soy Sauce Marinade; Fajita Marinade; Cilantro Lime Vinaigrette; Basic Balsamic Vinaigrette.  The Art of Seasoning and Flavoring your Food
• Friday: Using Condiments, Sauces and Jellies; Rack of Lab with Mustard and Herb Crumb Crust, Dave's BBQ Sauce, Raspberry Vinaigrette. The Art of Seasoning and Flavoring your Food

• Monday: Chicken Breasts with Apples and Cider Cream; Lemon Sesame Chicken; Picante Chicken Chili. Cathy Leslie Prepares Poultry
• Tuesday: Lemon Chicken with Thyme; Chicken with Onion Marmalade; Chicken Divan.  Cathy Leslie Prepares Poultry
• Wednesday: Thai Grilled Chicken; Chicken Enchiladas Banderas; Chicken in Spicy Orange Sauce. Cathy Leslie Prepares Poultry
• Thursday: Chicken Peri Peri Sauce; Oven Fried Pecan Cornmeal Chicken; Orange Soy Marinade for Chicken or Veal.  Cathy Leslie Prepares Poultry
• Friday: Apricot Glazed Chicken with Peaches and Raisins; Chevre Chicken Breasts with Squash; Cheese Fried Chicken Breasts. Cathy Leslie Prepares Poultry

Date: April 11, 2005 - April 15, 2005
Guest Host: Susie Fishbein
Theme: Kosher by Design Entertains

• Monday: Chicken Tagine; Roasted Beet Salad; Apple Crunch Galette.  Kosher by Design Entertains
• Tuesday: Flounder Over Smashed Chick Peas; Orange Fennel Salad With Warm Tomato Vinaigrette; Chocolate Peanut Butter Diamonds. Kosher by Design Entertains
• Wednesday: Carrot Coconut Vichyssoise; Cornish Hens With Pistachio Paste; Chocolate Berry Tart. Kosher by Design Entertains
• Thursday: Hazelnut And Honey Crusted Veal Chop; Thai Slaw Salad; Pineapple Truffles.  Kosher by Design Entertains
• Friday: Lamb Kabobs On Eggplant Purée; Moroccan Sweet Potato Stew; Peach And Berry Crisp.  Kosher by Design Entertains

Date: April 4, 2005 - April 8, 2005
Guest Host: Pam Nelson
Theme: Spring Forward! Recipes to Welcome the Season

• Monday: New England Lamb Bake; Gulai Kambing Spiced Lamb; Moroccan Lamb with Cumin and Cilantro.  Spring Forward- Recipes to Welcome the Season
• Tuesday: Veal with Mushrooms and Marsala; Veal Oscar; Medallions of Veal with Pistachio Butter Sauce.  Spring Forward- Recipes to Welcome the Season
• Wednesday: Black Pepper Angel Hair with Smoked Salmon; Salmon with Pistachio-Basil Butter; Potato Encrusted Salmon in Foil.  Recipes to Welcome the Season
• Thursday: Breast of Duck Chambord; Duck Breast over Greens; Duck Breast with Balsamic Pears.  Spring Forward- Recipes to Welcome the Season
• Friday: Cream of Asparagus Soup; Chicken Ajillo, El Charro; Strawberry Rhubarb Lemonade.  Spring Forward- Recipes to Welcome the Season

Date: March 28, 2005 - April 1, 2005
Guest Host: Chef David Nelson and Bruce Morgan
Theme: The Daily Grind or "All About Peppercorns"

• Monday: Peppercorn Varieties and Origins; Green Peppercorn Sauce; Grilled Flank Steak with Green Peppercorn Butter.  The Daily Grind
• Tuesday: Grilled Asparagus with Pink Peppercorn Vinaigrette; Pink Peppercorn Sauce for Grilled or Broiled Fish; Minted Peas with Pink Peppercorns.  The Daily Grind
• Wednesday: White Peppercorn Sauce for Halibut; Easy Egg Drop Soup; Oyster and Brie Stew.  The Daily Grind
• Thursday: Black Pepper Crabs and Prawns; Duck Breast au Poivre; Peaches with Balsamic Vinegar and Black Pepper.  The Daily Grind
• Friday: Peppercorn Avocado Soup; Tuna Steaks with Peppercorns; Salmon in Vodka Cream Sauce with Green Peppercorns.  The Daily Grind

Date: March 21, 2005 - March 25, 2005
Guest Host: Chef David Nelson
Theme: How Cool Can a Coulis Be?

• Monday: Avocado Coulis; Homemade Flour Tortillas; Tomato and Mozzarella Stacks with Yellow Pepper Coulis.  How Cool Can a Coulis Be?
• Tuesday: Tomato Coulis; Chipotle Cream Sauce; Cilantro Lime Grilled Shrimp.  How Cool Can a Coulis Be?
• Wednesday:  Red Bell Pepper Coulis; Rich Chocolate Pate and Cranberry Coulis; Gazpacho Coulis.  How Cool Can a Coulis Be?
• Thursday: Strawberry Coulis; White Chocolate Mousse with Strawberry Coulis; Spiced Mango Coulis for Grilled Fish. How Cool Can a Coulis Be?
• Friday: Halibut on Roasted Tomato and Garlic Coulis; Raspberry Napoleon; Raspberry Coulis. How Cool Can a Coulis Be?

Date: March 14, 2005 - March 18, 2005
Guest Host: Chef David Nelson
Theme: Fabulous Fish Recipes

• Monday: Tilapia en Papillote with Asparagus and Shrimp; Tilapia Fajitas; Tilapia with Almond Crust.  Fabulous Fish Recipes
• Tuesday: Rainbow Trout with Green Onion and Ginger Mayonnaise; Peppercorn Trout with Curry Corn Sauce; Sesame Orange Trout.  Fabulous Fish Recipes
• Wednesday: Baked Fillet of Catfish Creole; Baked Catfish with Amaretto Cream Sauce; Catfish Parmesan.  Fabulous Fish Recipes
• Thursday: Baked Cod Provencal; Easy Fish Chowdah; Cod au Gratin.  Fabulous Fish Recipes
• Friday: Ginger and Cilantro Poached Halibut; Baked Blue Cheese Halibut; Grilled Halibut with Cucumber Sauce.  Fabulous Fish Recipes

Date: March 7, 2005 - March 11, 2005
Guest Host: Chef Cathy Leslie
Theme: A Sampling of Recipes from Cat's Kitchen

• Monday: Orange Scones with Raspberry Filling; Blueberry Gingerbread Pancakes; Banana Sour Cream Waffles.  A Sampling of Recipes from Cat's Kitchen
• Tuesday: Almond Pistachio Saffron Curry Sauce; Cheesy Mushroom Canapés; Turkey Quesadillas with Avocado Cream.  A Sampling of Recipes from Cat's Kitchen
• Wednesday:  Cajun Style Oyster Fritters; Malaysian Braised Chicken with Rice; Double Frosted Bourbon Brownies.  A Sampling of Recipes from Cat's Kitchen
• Thursday: Acadian Peppered Shrimp; Penne with Pancetta and Vegetables Topped with Goat Cheese; Apple Orchard Rum Cake.  A Sampling of Recipes from Cat's Kitchen
• Friday: Almond Mushroom Pate; Angel Hair Pasta with Sea Scallops; Toffee Candy Bar Cake.  A Sampling of Recipes from Cat's Kitchen

Date: February 28 - March 4, 2005
Guest Host: Chef June Jacobs, CCP
Theme: Winter Recipes

• Monday: Mussels Dijonnaise; Mésclun Salad with Blood Orange Vinaigrette. Winter Recipes from Chef June Jacobs
• Tuesday: Millet Risotto with Wild Mushrooms; Carrots with Capers.  Winter Recipes from Chef June Jacobs
• Wednesday: Grandma Jacobs' Potato Soup; Winter Vegetable Salad, Basic Dijon Vinaigrette. Winter Recipes from Chef June Jacobs
• Thursday: Provençal Chicken in the Pot; Provençal Herbed Bean and Pasta Soup; Crôutes. A Sampling of Recipes from Cat's Kitchen
• Friday: Braised Veal Shanks in Onion Sauce; Risotto alla Milanese; Poached Pears with Lime Sabayon.  Winter Recipes from Chef June Jacobs

Date: February 21, 2005 - February 25, 2005
Guest Host: Chef Michael Holleman
Theme: More Great Grains and Pasta from Chef Michael Holleman

• Monday: Chilled Avocado and Red Quinoa Soup; Pistachio Crusted Chicken with Herbed Hollandaise and Garlic Chive Pilaf; Bamboo and Red Rice Salad with Blue Cheese.  More Great Grains and Pastas from Chef Michael Holleman
• Tuesday: Chicken Tortilla Soup with Red Rice; Sesame Chicken Rice Wraps; Cilantro Lime Rice with Roasted Corn and Avocado Salad.  More Great Grains and Pastas from Chef Michael Holleman
• Wednesday: Thai Jasmine Shrimp Salad; Farro Salad with Grilled Asparagus and Bell Peppers; Sweet Chinese Black Rice with Fresh Fruit.  More Great Grains and Pastas from Chef Michael Holleman
• Thursday: Wild Rice, Pecan and Cranberry Salad with Citrus Vinaigrette; Orzo Paella; Italian Rice Mousse with Blueberry Coulis.  More Great Grains and Pastas from Chef Michael Holleman
• Friday: Wild Rice Salad Dijon; Wild Mushroom Risotto; Garlic Chive Jasmine and Red Rice Pilaf.  More Great Grains and Pastas from Chef Michael Holleman

Date: February 14, 2005 - February 18, 2005
Guest Host: Personal Chef Terry Henderson
Theme: Winter Warmers from a Canadian Personal Chef

• Monday: Celery Soup; Andalusian Chicken; Blueberry Cobbler.  Winter Warmers from Canadian Personal Chef Terry Henderson
• Tuesday: Chicken Corn Chowder; Beer-Braised Sirloin Chops with Mushrooms; Wild Rice Stuffed Peppers.  Winter Warmers from Canadian Personal Chef Terry Henderson
• Wednesday:  Lamb Cutlets with Plum Sauce; Garlic Mash Potatoes; Buttered Fried Parsnips.  Winter Warmers from Canadian Personal Chef Terry Henderson
• Thursday: Autumn Soup; Toad in the Hole (English Yorkshire Pudding with Pork Sausages); Sugar Snap Peas with Lemon Butter.  Winter Warmers from Canadian Personal Chef Terry Henderson
• Friday: Traditional Irish Stew; Spotted Dick; Crème Anglaise.  Winter Warmers from Canadian Personal Chef Terry Henderson

Date: February 7, 2005 - February 11, 2005
Guest Host: Cookbook Author Diane Brown
Theme: More Romantic Recipes

• Monday: An Intimate Cocktail Party - Passion Champagne Cocktails; Salty Spicy Edamame; Warm Goat Cheese Toasts with Figs, Rosemary and Honey. More Seduction Recipes from Cookbook Author Diane Brown
• Tuesday: Dinner and a Movie - "We'll Always Have Paris" Champagne Cocktails; Moroccan Ramadan Soup; Chicken and Honeyed-Pear Tagine.  More Seduction Recipes from Cookbook Author Diane Brown
• Wednesday: Low Carb and Love - Shrimp with Curried Cauliflower; Beef Tenderloin with Shitake Mushrooms and Green Beans; Cumin Seed Crusted Scallops with Celery Root Purée.  More Seduction Recipes from Cookbook Author Diane Brown
• Thursday: A Romantic Valentine's Brunch - Asparagus Parmesan Frittata; Banana Pancakes with Caramelized Walnuts; Scrambled Eggs with Wild Mushroom Home Fries.  More Seduction Recipes from Cookbook Author Diane Brown
• Friday: Chocolate Chile Soufflés; Chocolate Grand Mariner Fondue; Chocolate-Dipped Fortune Cookies.  More Seduction Recipes from Cookbook Author Diane Brown

Date: January 31, 2005 - February 4, 2005
Guest Host: Chef David Nelson
Theme: Super Bowl Super Snacks

• Monday: Crab Stuffed Artichoke Bottoms with "Creole Style" Remoulade Sauce; Crab Stuffed Mushrooms; Shrimp Stuffed with Deviled Crab.  Super Bowl Super Snacks
• Tuesday: Creamy Gorgonzola Dressing; Wasabi and Sesame Grilled Chicken Wings; Dana Carpender's Heroin Wings.  Super Bowl Super Snacks
• Wednesday: Tequila Shrimp Quesadillas with fresh Tomatillo Salsa; Jacques Pepin's Guacamole Picante; Pam's Favorite Salsa.  Super Bowl Super Snacks
• Thursday: Roast Tenderloin Sandwich with Chipotle Mayonnaise; Classic Maine Lobster Roll; Bratwurst with Sauerkraut and Caramelized Onions.  Super Bowl Super Snacks
• Friday: Bacon Clam Dip; Bloody Mary Dip; Pretzel Party Dip.  Super Bowl Super Snacks

Date: January 24, 2005 - January 28, 2005
Guest Host: Chef Ian Stringer
Theme: Traditional Bermudian Cuisine

• Monday: Bermuda Onion Tart; Bermuda Codfish Breakfast; Banana Fritters.  Traditional Bermudian Cuisine
• Tuesday: Bermudian Fish Chowder; Braised Wahoo in Coconut Sauce; Bermuda Peach Kebabs.  Traditional Bermudian Cuisine
• Wednesday: Codfish Balls; Curried Mussel Pie; Devonshire Pudding.  Traditional Bermudian Cuisine
• Thursday: Conch Fritters; Pan Fried Rockfish with Fruit Relish; Pumpkin Pudding.  Traditional Bermudian Cuisine
• Friday: Corned Beef, Barley and Cabbage Soup; Rice ‘n' Peas; Sweet Potato Pudding.  Traditional Bermudian Cuisine

Date: January 17, 2005 - January 21, 2005
Guest Host: Chef David Nelson
Theme: All About Shrimp

• Monday: Shrimp and Vegetables with Linguine; Spicy Shrimp Primavera with Saffron Linguine; Shrimp, Okra and Andouille Sausage Gumbo.  All About Shrimp
• Tuesday: Shrimp and Artichoke Pasta Salad with Pine Nuts; Artichokes and Shrimp in Peppery Butter Sauce; Shrimp and Cabbage Dumplings in a Ginger Broth.  All About Shrimp
• Wednesday: Rice Pilaf with Shrimp and Corn; Shrimp and Crab Au Gratin; Shrimp and Crab Enchiladas in Chipotle Cream Sauce.  All About Shrimp
• Thursday: Shrimp and Scallop Chowder with Coconut Milk; Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce; Shrimp and Ginger Soup.  All About Shrimp
• Friday: Shrimp and Lime Tostadas; Shrimp and Mushroom Madeira; Shrimp and Prosciutto with Balsamic Dressing.  All About Shrimp

  Date: January 10, 2005 - January 14, 2005
Guest Host: Celebrity Chefs
Theme: Recipes from our Featured Celebrity Chefs

• Monday: Chef Kent Rathbun's Texas Blue Crab Salad; Chef Ming Tsai's Chipotle Sweet Potato Soup with Bell Pepper-Bacon Salsa; Chef Todd English's Pan Griddled Lamb Chops.  Recipes from our Featured Celebrity Chefs
• Tuesday: Chef Allen Susser's Shrimp Martini with Yellow Tomato, Purple Potato and Green Olives; Chef Frank Stitt's Baked Oysters with Slab Bacon, Wilted Greens and Breadcrumbs; Chef Cary Neff's Ahi Tuna Tower.  Recipes from our Featured Celebrity Chefs
• Wednesday: Chef Tanya Holland's Spiced Molasses Duck Breast Salad with Figs, Pecans, and Bitter Greens; Chef Silvia Bianco's Salmon and Wild Mushrooms in a Roasted Red Pepper Sauce over Fettuccine; Chef Sandy D'Amato's Lemon Pound Cake with Caramelized Apricots.  Recipes from our Featured Celebrity Chefs
• Thursday: Chef Rick Bayless's Tiny Tostadas of Smoky Chicken Tinga with Avocado and Aged Cheese; Chef Mario Batali's Orechiette with Sweet Sausage and Broccoli Rabe; Chef Russell Cronkhite's Tangy Cheese Broccoli.  Recipes from our Featured Celebrity Chefs
• Friday: Chef Michel Stroot's Ruby Red Grapefruit Coleslaw; Chefs Stu Stein and Mary Hinds Spice Rubbed Grilled Salmon with Savory Herb Sauce; Chef Andy Husbands Hot Blackberries and Cream.  Recipes from our Featured Celebrity Chefs

Date: January 3, 2005 - January 7, 2005
Guest Host: Year 2004 Recipe Club Hosts
Theme: A Look Back: Some
of Our Favorites from 2004

• Monday: Diane Brown's Mussels with Fennel, Tomato and Saffron; Kelly Johnson's Pollo Desinflado Asada with Pipian Rojo; Paul Silva's Roasted Asparagus with Lemon and Dill. Some of Our Favorites from 2004
• Tuesday: Chef June Jacobs, CCP, Salad Provencale; Dana Carpender's Maple-Balsamic Glazed Salmon; Chef June Jacobs, CCP, Lemon Tart. Some of Our Favorites from 2004
• Wednesday: Vicki Sebastiani's Grilled Prosciutto-Wrapped Chicken and Pepper Skewers; Marilyn Tausend's Camarones y Pasta con Tequila; Patsy Jamieson's Turkish Red Pepper Spread. Some of Our Favorites from 2004
• Thursday: Culinary Institute of America's Spicy Asian Grilled Shrimp; Michael Holleman's Mediterranean Couscous Salad; The King Arthur Flour Essential Chewy Chocolate Chip Cookie. Some of Our Favorites from 2004
• Friday: Sharon Sander's Gorgonzola Chicken Thighs; Chef Steve Collins Smoked Trout with Smoked Poblano Salsa and Chipotle Crema; Patricia Rain's Light Lemon Ice Cream. Some of Our Favorites from 2004