The wonderful thing about living on a ranch with hundreds of fruit trees and a prolific garden is that there is always something fresh to cook. During my first two summers at Montezuma Canyon Ranch I learned the art (and the pitfalls) of making preserves, chutney, apple butter and apple sauce. I also kept my professional sized juicer busy making fresh apricot, apple and peach juice. Last summer, in 2007, Chuck, our ranch manager and dear friend, planted a beautiful garden in the spring next to our vineyard. By summer we had an abundance of asparagus, tomatoes, corn, cucumbers, carrots, bell peppers, zucchini, green beans, radishes, all sorts of melons and onions (and in the fall, potatoes). Next summer I hope to add cabbage and some herbs. Each morning beginning in late July I would venture out to the garden to see what was ripe and ready to eat. I’d pull weeds and make sure the soil was moist. Then I’d hope back on my yellow ATV and head back to the house, and the computer to see what wonderful recipes I could find that would include my freshly picked vegetables. My goal in the summer of ’07 was to cook dinner each night without repeating a recipe for at least a month. I did it with one exception. It was a chicken pasta dish that my son, Danny, and husband, Jon, liked so much they wanted a repeat performance before the 30 days were up. I’m going to include some of my favorite recipes and hope you like them as much as we do. In some cases I’ve made some changes or suggestions that seemed to work better for me. Bon appetit!