Dear diva friends,
Please take a few minutes to fill out the survey on the link below. It�s an important part of improving our diva website for you. The data will be kept confidential and anonymous, and will help us learn more about your likes and needs.
Please let us know if you have questions.

The survey should take no more than 5-10 minutes of your time. Thank you in advance for your support!

click here to take survey

We love your many comments and recipes...this one came from a dear friend, all the way from Abaco in the Bahamas!
Oh, Pat is one fabulous cook!

“Here's a new salad recipe I thought you might be able to use on your site."

Blue Cheese Pasta Salad

8-oz dried pasta shells, cooked and drained
4-oz blue cheese, crumbled
2 c toasted walnuts, coarsely chopped
1 c celery, chopped
1/4-1/2 c mayo
salt and pepper to taste
1-2 T pesto

Gently toss all ingredients together and chill several hours.

“Of course I fool around with this recipe adding some Italian dressing to the mayo mix, some fresh herbs and instead of all pasta, adding half blanched, cold cauliflower to cut back on the carbs.”

Here's another recipe from Pat...
"I've also discovered Maple Leaf duck breasts which I dry rub with 5 spice powder, salt and pepper. I put them in the refrigerator for two days, uncovered on a rack so the skin dries out. Right before I saute them, I cut the skin and fat only in a diamond pattern (try not to cut into the meat). Saute on medium heat, fat side down for about 5 min. Drain off the fat and continue browning until the skin is brown and crispy. Turn over and cook on the meat side until desired doneness. I check with an instant read thermometer and usually cook until they're about 120-130 degrees. Let rest for awhile, then cut in thin slices. I always saute an extra breast or two for cold duck salad the next day."

Pat's daughter, Jenni, gave me this pasta salad for a large gathering. Jenni has learned from the best!

Jenni’s Pasta Salad

Dressing:
1 ¾ c soy sauce
¼ c sugar
2 T fresh ginger, grated
¼ c rice vinegar
½ c creamy peanut butter
¼ t pepper
1 ½ c olive oil

Heat until blended and set aside to cool.

Salad:
2 lbs large corkscrew pasta, cooked
1 lb shredded carrots
2 bunches green onions, chopped
6 oz  sesame seeds, toasted for 2 minutes
1 lb peapods, plunge into boiling water for 20 seconds and rinse in cold water
3-4 lbs veggies, cauliflower and broccoli

Mix together except for the peapods. Pour dressing over and let sit overnight.  Just before serving add the peapods.

Serves 50-60!