BLT club sandwiches with herb aioli

Makes 2 sandwiches

• ½ cup mayonnaise
• 1 clove garlic, finely diced
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme
• ½ teaspoon lemon zest
• 6 slices white sandwich bread
• 6 to 8 tomato slices
• 8 slices cooked bacon
• 8 green leaf lettuce leaves
• 4 to 6 slices deli turkey or ham

Mix together the mayonnaise, garlic, basil, parsley, thyme, and lemon zest. Set aside.

Next, toast the 6 slices of sandwich bread. Once the bread is cool, place 2 toasted slices of bread on a cutting board. Spread one side of each piece of toast with some of the aioli and then top with 2 to 4 tomato slices. Top the tomato slices with 3 to 4 slices of bacon, then 2 to 4 lettuce leaves.

Next, spread aioli on 2 more slices of toasted bread and place the aioli-dressed side of the bread onto the lettuce leaves.

french-style potato salad

Serves 4

• 1 pound small red or yellow potatoes
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 tablespoon capers, drained
• Zest of 1 lemon
• 1 clove garlic, minced
• 2 tablespoons Champagne vinegar
• ⅓ cup extra-virgin olive oil
• Salt and pepper to taste

Place the potatoes in a large pot and cover with water. Bring the water to a boil and then simmer the potatoes on low heat for about 10 to 15 minutes or until the potatoes are soft. Drain the potatoes and add them to a bowl. Halve the potatoes once they are cool.

boozy fruit salad

Serves 4

• 1 cup white wine (something you would sip)
• ¼ cup granulated sugar
• 1 pint blueberries
• 1 pint raspberries
• ½ quart strawberries, tops trimmed and halved
• 1 cup halved green grapes
• 1 to 2 mangoes, peeled and chopped into bite-size pieces
• 2 kiwis, peeled and sliced
• 1 cup diced fresh pineapple
• Fresh mint, for garnish

Add the white wine and sugar to a small pot and heat on medium-low heat until the sugar is dissolved. Cool the wine.