Hello Ladies! I havent posted for a long time but have been lurking now and then. I used to be Sarah CA but have since moved to the great state of Washington. My little ones have been keeping me busy, not to busy to cook but too busy to post. I am taking advantage of naptime to post some delicious recipes I made with two of my fantastic Aunts that came for a visit from Oregon. They brought some of there cookbooks and I hauled out a bunch of mine and together we decided to make:

Beets with Orange Vinaigrette
Curried Couscous
Roasted Tomato, Brie and Chicken Sandwich
Cream Puffs filled with whipped cream fresh Raspberries drizzled with Chocolate Ganache

It was fantastic! The two salads are from The Barefoot Contessa and I agree with Gina that it is a fantastic cookbook! The Sandwich is from Cooking light mag.

Beets with Orange Vinaigrette

3 (15 oz.) cans baby beets drained
2 Tbsp. raspberry vinegar
2 Tbsp. freshly sqeezed orange juice
3 Tbsp. olive oil
1/2 tsp. sugar
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 cup small diced red onion
zest of two navel oranges
segments of 2 navel oranges

Dice beets into 1/2-inch cubes. Combine remaining ingredients in a small bowl then pour over beets and mix well. Taste for salt and pepper and serve cold or at room temperature.

Note: I thought the zest of two oranges a bit much so next time I will use only one.

Thats all I have time for right now as my baby boy just woke up and I am typing one handed! I'll post the rest later.