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INGREDIENTS 16 ounces rotini pasta (or pasta of your choice) 16 ounce can of chickpeas, drained and rinsed 1 cup salami, chopped 1 cup pepperoni, chopped 1 pint cherry tomatoes, sliced in half 6 ounces roasted red peppers, chopped 6 ounces artichoke hearts, halved 1/3 red onion, diced 1/3 cup pepperoncini, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 2 cups mozzarella cheese, cubed 1/4 cup fresh parmesan cheese, shredded Dressing: 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 2 teaspoons honey 2 teaspoons fresh lemon juice 2 tablespoons fresh parmesan cheese 3 garlic cloves, minced 1 teaspoon dried parsley 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes, optional Salt and pepper to taste INSTRUCTIONS Cook the pasta according to package. Remove, drain and run cold water over it. Set aside. In a large mixing bowl, combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncini, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine. In a mason jar or salad dressing container, combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning. Pour the dressing over the salad and mix well to combine.  Ideally refrigerate 2 hours before serving. Enjoy!

INGREDIENTS 1 ½ lbs. seaweed 4 chorizo or other sausage links 2 sweet onions, cut into wedges 1 ½ lbs. small new potatoes, scrubbed 4 ears corn, shucked 4 lobsters (approximately 1 ¼ lbs. each) 4 dozen littleneck clams, scrubbed 2 cups dry white wine or beer 4 sprigs fresh thyme 4-6 lemon wedges, quartered or halved 2 sticks unsalted butter, melted INSTRUCTIONS Preheat gas grill to medium-high heat or if using a charcoal grill, light briquettes. Coals are ready to cook on when covered with light gray ash. Place half of the seaweed in the bottom of a 16-quart (or larger) pot. Add chorizo or sausage followed by onions, then potatoes. Stand corn along the edge of the pot, stem side down. Add thyme sprigs and pepper. Add the lobsters followed by the clams, tied loosely in cheesecloth. Pour in wine or beer. Place the remaining seaweed on top and cover with lid. Place the pot on a preheated grill or on the stove over high heat. Cook until steam starts to escape, approximately 35 minutes on the grill and 12 minutes on the stove. If cooking on the stove, reduce heat to medium-high and begin timing. Steam cook for approximately 15 minutes or just until the lobsters are bright red. Be sure to discard any clams that may not have opened. Serve it up outside on tables covered with lots of newspaper, and for a beachy feel, put out small pails to discard the shells in. Don’t waste that flavorful cooking broth! Provide everyone with a small cup and let them enjoy soaking it up with warm, crusty bread.

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