Strawberry shortcake trifle

1 pint fresh strawberries, sliced
4 tbs sugar, divided
2 packages instant vanilla pudding
1 3 oz. pkg cream cheese, softened
1 c heavy cream
2 c (1/2 inch cubes) shortcake or poundcake

Add 2 tbs sugar to strawberries and mix. Prepare pudding as directed, then add cream cheese and blend with mixer. Whip heavy cream with 2 tbs sugar. Place half of cake cubes in bottom of glass bowl, cover with pudding mixture, then alternate layers ending with whipped cream on top. Chill overnight, garnish before serving.

Spicy lemon edamame (from the SouthBeach cookbook

3 large garlic cloves, peeled and mashed
2 tsp. coarse sea salt
2 large strips lemon zest, cut into slivers
1/2 tsp. red pepper flakes
1 16 oz. bag frozen edamame, in the pod
2 tsp. fresh lemon juice.

In med saucepan combine 6 cups water, garlic, 1 1/2 tsp of teh sea salt, lemon zest and pepper flakes. Bring to boil, and cook 3 minutes to blend flavors. Add edamame, cook uncovered for 3 minutes. Drain well and put in bowl, discarding garlic. Toss with lemon juice and remaining salt. Serve warm.

Crispy Garlic Potatoes

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
1 T. olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick (I just used what potatoes I had on hand)


Preheat oven to 475 degrees. Finely mince garlic, and sprinkle with salt. Stir together. Transfer to a small bowl; stir in thyme, pepper and 1 tablespoon olive oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.