Avocado smoothie

Avocado, ripe, halved, seeded, peeled	1
Banana, peeled	1
Yogurt, Greek	¼ cup
Orange juice	¼ cup
Honey	1 tablespoon
Ginger, freshly grated	1 teaspoon
Salt	Pinch
Ice	2 cups

1. In a blender, puree all the ingredients except for the ice. 
2. With a spatula, scrape down sides of bowl. 
3. Add the ice, and blend until smooth.

Cherry-pome smoothie

Strawberries, hulled	1 ½ cups
Cherries, dark sweet, pitted	1 cup
Raspberries	1 cup
Pomegranate juice, chilled	1 cup
Blueberries	½ cup

1. In a blender, puree all the ingredients. 
2. With a spatula, scrape down sides of bowl. 
3. Continue blending until smooth.

Raspberry-citrus swirl smoothie

Raspberries, frozen	½ cup
Orange juice	½ cup
Yogurt	12 ounces
Banana, ripe, peeled, cut up, frozen	1
Honey	2 tablespoons
Vanilla	½ teaspoon

1. In a blender, puree the berries with the juice; divide between a pair of glasses. 
2. Wash the blender with warm soapy water, and rinse. 
3. In the blender, combine the yogurt, banana, honey, and vanilla. 
4. Cover and blend until smooth. 
5. Pour over the raspberry mixture 
6. Swirl with a spoon.

Chicken fricassée

Flour	¼ cup + 1 tablespoon
Paprika	1 teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Chicken thighs, skinned, rinsed & dried	2 pounds
Oil	1 tablespoon
Mushrooms, halved	1 cup
Bell pepper, red, seeded, chopped	1/3 cup
Green onions, sliced	1/3 cup
Chicken broth	1 cup
Basil, dried, crushed	¼ teaspoon
Milk	¼ cup
Noodles, freshly cooked	2 cups

1. In a plastic bag, combine the ¼ cup of flour, paprika, salt, and pepper.
2. In batches of two to three chicken thighs, add to the bag and shake well to coat.
3. Heat the oil in a large skillet over medium-high, and cook the chicken until lightly browned on all sides, about 15 minutes; set aside.
4. Drain fat, reserving 2 tablespoons of the skillet drippings (add oil, if necessary).
5. Add the mushrooms, red pepper, and green onions; cook, stirring, for 2 minutes.
6. Stir in the broth and basil, and bring to a boil, scraping up browned bits from the bottom of the skillet.
7. Return the chicken to the skillet, return to a boil.
8. Reduce heat to a simmer, cover, and simmer for 35 to 40 minutes, until the chicken is tender and no longer pink inside.
9. Transfer the chicken and vegetables to a platter, and keep warm.
10. Skim any fat from the pan juices; measure 3/4 cup of the pan juices, and return it to the skillet.
11. In a small bowl, combine the milk and flour, and then stir into the pan juices.
12. Cook and stir until thickened and bubbly, and then stir and cook it 1 minute more.
13. Spoon a little of the sauce over the chicken; pass the remaining when serving with noodles.

Cherry-almond smoothie

Yogurt, Greek	½ cup
Milk, almond	½ cup
Cherries, dark sweet	½ cup
Honey	1 tablespoon
Almond extract	½ teaspoon

1. In a blender, puree all the ingredients. 
2. With a spatula, scrape down sides of bowl.
3. Continue blending until smooth.