Citrus Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined

Egg Salad
1/4 cup fat-free mayonnaise
1 Tbsp. reduced-fat sour cream
1 Tbsp. Dijon mustard
1/2 teaspoon freshly ground black pepper
1 thinly sliced green onion (about 2 Tbsp.)
1 stalk celery, diced
8 hard-cooked large eggs

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine. Add additional pepper and salt to taste.

Apple Pie with a Twist
Perfect Pie Crust
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Chinese Five Spice Powder
1/8teaspoon salt
8 cups thinly sliced peeled tart apples (5 Granny Smith; 3 Golden Delicious)
2 tablespoons butter or margarine

Preheat oven to 425-degrees F. Lightly butter the inside of an 8-inch pie plate. Line the bottom of the pie plate with pie dough.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot apple mixture with butter. Trim overhanging edge of pastry 1 inch from rim of plate.

Place other round of pastry on top of apples and cut slits so steam can escape. Trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.