Black Bean, Pineapple, and Shrimp Salad

Three 1/3 in. slices of fresh pineapple
7 oz. medium or large raw shrimp, peeled and deveined
3 Tbsp. olive oil, divided
salt and freshly ground black pepper
3 Tbsp. apple cider vinegar
3 Tbsp. chopped fresh cilantro
1/2 tsp. sugar, or more to taste
a few drops of hot pepper sauce, such as Tabasco, or more to taste
3 C. cooked black beans (Two 15 1/2 oz. cans, drained and rinsed)
1 medium poblano pepper, roasted, skinned, seeded, and cut into 1/3 in. dice.

Prepare grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). Oil the rack before placing it on the grill.
Lay out the pineapple slices and shrimp seperately on a large plate or tray. Drizzle the fruit and shrimp with 1 Tbsp. of the oil, then season with salt and pepper.
Place the shrimp on the grill rack. Cover with the grill lid and cook for 2 min., then uncover and turn. Cook uncovered 3-4 min. longer or until shrimp are opaque and just look cooked through; transfer to clean plate.
Place the pineapple slices on the grill. Cover and cook 3-4 min., then turn and cook additional 2-3 min. Transfer to a clean plate. Let shrimp and pineapple cool 10 min.
Cut the shrimp into 1/2 in. chunks. Cut pineapple into slightly smaller pieces
Whisk together vinegar, cilantro, and sugar, along with hot pepper sauce and salt & pepper to taste, in a large bowl; then slowly whisk in remaining 2 Tbsp. of oil. Add the pineapple and shrimp, black beans, and poblano pieces, stirring to incorporate. Taste and adjust seasoning as needed. Serve right away or cover and refrigerate up to 2 days.

Layered Raspberry Almond Cream

4 oz. cream cheese, at room temperature
2 Tbsp. almond-flavored liqueur, such as amaretto
1/2 C. superfine sugar
1/2 C. chilled heavy whipping cream
2 C. fresh raspberries
4 small mint sprigs, for garnish

Have 4 wineglasses or glass dessert cups at hand.
Combine the cream cheese, liqueur, and sugar in a mixing bowl on medium-high speed until all visible lumps have disappeared.
Add the cream, and start beating on low speed, then on high, until stiff peaks form.
Distribute 1 C. of the raspberries among the glasses, then distribute 2/3 of the almond cream so that it covers the berries in each portion.
Distribute remaining berries evenly among the glasses. Spoon equal amounts of the remaining cream on top of each portion, then garnish with a mint sprig.

Campanelle Pasta and Tuna Salad

1 lb. campanelle pasta, cooked according to package directions, with salt added, until tender but firm
1/2 C. olive oil
1 small red onion, finely chopped
2 garlic cloves, pressed or finely minced
1 (6 oz) can Italian tuna in oil, drained
2 C. cherry tomatoes, halved
8 oz. frozen artichoke hearts, thawed and quartered
2 Tbsp. capers, rinsed and drained
2 Tbsp. chopped fresh thyme leaves
1/4 C. chopped fresh flat-leaf parsley leaves
salt and freshly ground pepper

Reserve 1 C. of the pasta water prior to draining.
In a 14 in. skillet, heat 1/4 C. of the olive oil over medium-high heat. Add onion and cook, stirring frequently, until soft, about 5 min. Stir in the garlic and cook for 30 sec. or until aromatic. Add the tuna to the skillet, and using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 min.
Put in the pasta, remaining oil, and parsley. Toss until all ingredients are coated, using a little pasta water to thin out the sauce, if needed. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.

Savory Chicken with Potatoes and Peppers

3 Tbsp. olive oil
4 boneless, skinless chicken breasts
kosher salt & freshly ground black pepper
1 lb. new potatoes (about 12), quartered
4 cloves garlic, pressed or finely minced
1/2 C. dry white wine
1/3 C. small, sweet, red cherry peppers (such as peppadew), quartered
2 Tbsp. fresh oregano, chopped

Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook until browned, 3 min. per side; transfer to plate.
Add the potatoes and the remaining 2 Tbsp. oil to the skillet, season with 1/4 tsp. each salt and pepper, and cook, stirring occasionally, until golden brown, 8-10 min. Add the garlic and cook, stirring, for 1 min.
Return chicken to skillet, nestling it among the potatoes. Add the wine and cherry peppers and simmer, covered, until chicken is cooked through and the potatoes are tender, 4-6 min. Stir in the oregano.

Caramelized Onion, Bacon, and Blue Cheese Tart

4 slices hickory smoked bacon, cut crosswise into 1/2 in. pieces
2 medium sweet onions, thinly sliced
freshly ground pepper
1 sheet frozen puff pastry, thawed
2 oz. crumbled blue cheese (1/2 C.)

Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Cook the bacon in a large skillet over medium-high heat, stirring often, until crisp, 6-8 min.; transfer to a paper towel lined plate. Spoon off and discard all but 2 Tbsp. of the bacon drippings from skillet.
Add onions to the skillet and cook, stirring often, until very tender and caramelized, 12-15 min. Add a splash of water to the skillet if necessary to help release drippings. Stir in the bacon and 1/4 tsp. pepper.
Lay the pastry flat on the prepared baking sheet. Spread the onion mixture over the pastry, leaving a 1/2 in. border; spread blue cheese over the top.
Bake until the pastry is golden and crisp along the edges, 25-28 min. Transfer to a cutting board and slice into squares. Serve warm or at room temperature.

Blackened Salmon with Pineapple Rice

1 C. long-grain white rice
8 oz. fresh pineapple, cut into 1/2 in. pieces
1-2 jalapenos, seeded and finely diced
1/2 C. fresh cilantro, chopped
1 1/4 lb. skinless salmon fillet, cut into 4 pieces
2 Tbsp. blackening spice mix

Cook the rice according to package directions (be sure to add salt and butter), fluff with fork, and fold in the pineapple, jalapenos, and cilantro.
Meanwhile, heat a large skillet over medium heat. Coat both sides of the salmon with the seasoning mix and cook, covered, until opaque throughout and blackened, 3-4 min. per side (it will smoke a little). Serve with the rice.

Helpful Tip: To easily clean cilantro, hold it by the stems, submerge into a bowl of water and swish vigorously. Shake off excess water and pat dry with a paper towel.

Banana Cream Pie

10 in. prepared graham cracker crust
1/2 C. sugar
1/4 C. cornstarch
1/8 tsp. kosher salt
2 C. whole milk
2 C. heavy cream
4 lg. egg yolks
1/2 tsp. pure vanilla extract
2 lg. bananas

In a medium saucepan, whisk together sugar, cornstarch, and salt. Add the milk and 1 C. of the cream and whisk until fully incorporated; whisk in the egg yolks. Bring the mixture to a simmer. Gently simmer, stirring occasionally, until thickened, 12-15 min. Remove from heat and stir in vanilla.
Pour half of the pudding mixture into the pie crust. Slice the bananas crosswise 1/4 in. thick and arrange in a single layer on top of the pudding. Top with remaining pudding and smooth the top. Place a piece of pastic wrap directly onto the surface of the pudding. Referate until chilled, at least 3 hrs. and up to 24 hrs.
When ready to serve, using an electric mixer, beat the remaining cup of cream in a medium bowl until stiff peaks form; spread over the pie.

Helpful Tip: If you would like to transfer a store bought graham cracker crust to your own dish, unfold the top rim of the foil pan; holding the plastic cover in place, invert the pan. Remove the foil pan, place a pie plate over the crust and invert again. Then remove the plastic cover. 

BBQ Beef Brisket

8 oz. tomato sauce
1/4 C. molasses
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 Tbsp. chopped chipotles in adobo plus 2 tsp adobo sauce
2 tsp. chili powder
kosher salt & freshly ground black pepper
2 red onions, sliced
2 cloves garlic, pressed or finely minced
2 1/2 lb. beef brisket, trimmed of excess fat
6 of your favorite BBQ buns
cole slaw and chips for serving

In a 5-6 qt. slow cooker, combine tomtao sauce, molasses, vinegar, brown sugar, chipotles, adobo sauce, chili powder, 1/2 tsp. salt (or to taste) and 1/4 tsp. pepper (or to taste); mix in onions and garlic.
Cut beef crosswise into 3  pieces of similar size and nestle into onions. Cook covered until meat is tender and easily pulls apart, on low for 7-8 hrs or on high for 5-6 hrs.
Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on rolls with cole slaw and chips on the side, if desired.

Grilled Portobello Caprese Salad

4 portobello mushroom caps
1 C. halved grape tomatoes
1 C. cubed fresh mozzarella
handful of fresh basil leaves, torn
2 Tbsp. + olive oil
salt and freshly ground pepper
balsamic vinegar

Mix tomatoes, mozzarella, and basil with  2 Tbsp. olive oil.
Brush both sides of mushroom caps with olive oil and lightly salt and pepper each side. Grill 5 min. or so per side until tender.
Spoon even amounts of tomato mixture into caps and drizzle with balsamic vinegar.

Tuna Salad with Wonton Crisps

5 Tbsp. olive oil
8 wonton wrappers, cut into thin strips
12 oz. fresh or frozen tuna steaks, thawed (sushi grade)
1/4 C. cider vinegar
1 Tbsp. sugar
1 tsp. finely shredded lime peel
1/2 of a medium head of Napa cabbage, shredded (6 C.)
1/2 of a medium seedless cucumber, sliced or cut into strips
salt & freshly ground pepper

In a 12 in. skillet, heat 3 Tbsp. of the oil over medium-high heat. Cook wonton strips in hot oil until browned, turning occasionally. Transfer with slotted spoon to paper towels and set aside.
Lightly season tuna with salt and freshly ground pepper. Cook tuna in the same hot skillet for 3-4 min. per side (some pink should remain). Transfer to cutting board; slice for salads.
For dressing, whisk together remaining oil, vinegar, sugar, and lime peel.
Serve cabbage, sliced tuna, and cucumber in shallow bowls. Top with dressing and wonton crisps.

Flank Steak Kabobs with Peanut Sauce

1/2 C. creamy peanut butter (not organic)
1 C. unsweetened coconut milk
1 tsp. hot chili sauce, such as sriracha
1 Tbsp. fish sauce
1 Tbsp. peanuts, roasted, salted, & chopped
1 lb. flank steak, cut against the grain into 1/2 in. slices
1 lg. zucchini, cut into 3/4 in. half moons.
1 lg. red bell pepper, cut into 1 1/2 in. pieces
1 lime, quartered
4 skewers
salt & freshly ground black pepper

Heat a grill to medium-high. Clean and lightly oil hot grill.
Place a small flame-proof pot on the grill; add peanut butter, coconut milk, chili sauce, and fish sauce. Whisk until smooth and heated through.
Transfer sauce to serving bowl and top with chopped peanuts.
Alternately thread steak, zucchini, pepper,and lime onto skewers, beginning and ending with steak. Season with coarse salt and freshly ground black pepper and grill, turning occasionally, until steak is browned and cooked medium and peppers are crisp-tender, about 7-9 minutes.

Watermelon Cooler

For 8:
8 C. seedless watermelon, cubed
2 C. vodka (substitute lemonade for non-alcoholic version)
1/4 C. clover honey
juice of 1 lime
basil leaves and watermelon slices for garnish

Place watermelon, vodka, honey, and lime juice in a blender. Process on high until smooth.

Fill glasses with ice. Pour watermelon mixture into glasses and garnish with watermelon slices and and basil leaves.

Grilled Steak and Onion Salad

2 thick slices crusty bread, torn into bite-size pieces or cut into cubes (2 C.)
3 Tbsp. olive oil
2 Tbsp. grated Parmesan
coarse salt and freshly ground black pepper
1 lb. skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2 in. thick rounds
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
5 oz. arugula or other salad greens

Preheat oven to 400 degrees.
On a rimmed baking sheet, toss bread with 2 tsp. oil and Parmesan, then season with salt and pepper. Bake until golden brown, about 7 min.
Heat a grill pan or cast iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 tsp. oil and season with salt and pepper.
Grill steak and onions until steak is medium-rare and onions are tender, about 5-7 min., flipping once.
et steak rest 5 min. before thinly slicing against the grain. Meanwhile in a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil. Add arugula and season with salt and pepper. Add onions, steak and croutons and toss to combine.

Layered Peanut Butter Pie

1/2 C. creamy peanut butter (crunchy, if you prefer)
1 C. powdered sugar
1 sm. box instant vanilla pudding, prepared according to package directions
8 oz. whipped topping
1 9in.graham cracker crust
chocolate syrup to drizzle on plate & over pie, if desired

Using a fork, blend the peanut butter and powdered sugar together until crumbly. Keep 2-3 Tbsp. of the mixture reserved and put the rest into pie crust. Pour prepared pudding over peanut butter mixture. Chill 20 min., then top with whipped topping. Sprinkle with reserved peanut butter mixture and drizzle with chocolate.

Grilled Fool

Vegetable oil for oiling the grill
2 peaches, halved and pits removed
1 lb. lg. strawberries, stemmed and halved
2 Tbsp. honey
1 tsp. lemon juice
1 1/2 C. heavy cream
1/4 C. powdered sugar.
1 tsp. vanilla extract

Heat grill to medium-high. Using tongs, rub a paper towel soaked in vegetable oil over the grates.
Grill the peaches and strawberries until tender and starting to brown. Remove the strawberries after 5 min. Flip the peaches and grill another 5 min. All the fruit to cool until it is easily handled. Pull the skins off the peaches. Cut fruit into 1/2 in. cubes, then combine in a large bowl. Stir in the honey and lemon juice. Allow to cool completely.
With an electric mixer, in a large bowl, beat the cream, powdered sugar, and vanilla until soft peaks form.
To assemble, arrange the fruit and whipped cream in layers in tall glasses, starting with fruit.

Tomato,Corn & Melon Summer Salad

Dressing:
1/2 C. olive oil
1/4 C. red wine vinegar
2 jalapenos, seeds removed
2 tsp. dried oregano
salt to taste

Salad:
kernels from 2 ears of sweet corn
2 lg. tomatoes, cut into chunks
1 sm. cantaloupe, halved, seeded, and scooped with a melon baller or cut into chunks
1 bunch of radishes, thinly shaved on a mandolin or sliced as thinly as possible
1 med. cucumber, peedled, halved, seeded, and thinly shaved on a mandolin or sliced as thinly as possible
1 med. red onion, halved and thinly shaved on a madolin or sliced as thinly as possible
8 oz. crumbled feta

In a blender, combine dressing ingredients. Puree until mostly smooth; set aside.
Combine all salad ingredients except the feta. Drizzle with dressing, tossing to coat. Top with crumbled feta.

Grilled Pork Chops and Sweet Potato Wedges

4 small sweet potatoes (about 1 1/2 lb.), cut into 1/2 inch thick wedges
1 Tbsp. olive oil
kosher salt and pepper
2 scallions, chopped
4 1-inch thick bone-in pork chops (about 2 lb.)
4 Tbsp. Dijon mustard
2 tsp. ground cumin

Heat grill to medium-high. In a large bowl, toss the sweet potatoes with the oil and 1/4 tsp. each salt and pepper. Grill (reserve the bowl), turning often, until tender and slightly charred, 12-14 min. Transfer potatoes back to bowl and toss with the scallions.
Meanwhile, season the pork chops with the cumin and 1/4 tsp. each salt and pepper. Spread both sides of the chops with the mustard and grill until cooked through, 5-7 min. per side. Serve with potatoes.

Ham, Pineapple, and Fresh Mozzarella Sandwiches

8 slices pumpernickle or other brown bread
8 oz. thinly sliced smoked ham
4 oz. fresh mozzarella, thinly sliced
12 thin slices fresh pineapple
1-2 jalapenos, seeded and thinly sliced
1/2 C. fresh cilantro leaves

Form sandwiches with bread, ham, mozzarella, pineapple, jalapenos and cilantro and enjoy!

Grilled Chicken & Peaches

1 Tbsp. white wine vinegar
1/2 tsp. grated fresh ginger
3 Tbsp. plus 1 tsp. olive oil
kosher salt  & pepper
2 medium red onions, sliced into 1/2 inch thick rounds
4 boneless, skinless chicken breasts
3 peaches, cut into wedges
1 bunch spinach, thick stems removed or baby spinach (about 4 C.)

Heat grill to medium-high. In a small bowl, whisk together the vinegar, ginger, 1 Tbsp. of the oil, and 1/8 tsp. each salt & pepper; set aside.
Brush the onions with 1 Tbsp. of the oil and season with 1/4 tsp. each salt and pepper. Brush the chicken with 1tsp. of the oil, and season with 1/2 tsp. each salt and pepper. In a bowl, toss the peaches with the remaining oil.
Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5-6 min. per side. Grill the peaches (reserve the bowl) until charred, 2 min. per side.
Transfer the peaches and onions to the bowl. Add the spinach and vinaigrette and toss to combine. Serve with the chicken.

Helpful Tip: You can turn this dish into a sandwich by slicing the chicken, then layering it with peaches, onions, and spinach on your favorite sandwich bread or bun. You can also make it into a wrap or stuff it into a pita.

Squash & Mushroom Orzo

1 1/2 C. dried orzo
1/4 C. olive oil
4 C. assorted mushrooms, halved or sliced (shitake, crimini, button)
3 medium yellow summer squash, chopped
4 cloves garlic, pressed or finely minced
1/2 C. whole, roasted almonds, coarsely chopped
1 C. basil, cut into thin strips
salt & freshly ground black pepper

In a Dutch oven, cook orzo according to package directions. Drain; toss with 1 Tbsp. of the oil. Return to Dutch oven; cover and set aside.
Meanwhile, in a large skillet heat remaining oil. Add mushrooms, squash, and garlic; cook, stirring occasionally, over medium heat about 5 min. or until crisp tender. Stir into orzo along with almonds and basil. Season to taste with salt and pepper.

Helpful Tip: It helps infuse flavor to season the orzo with salt while cooking.

Fruit & Grains Summer Salad

1 C. lightly packed basil
1/4 C. fresh lemon juice
1/4 C. olive oil
4 garlic cloves, pressed or finely minced
1/4 tsp. salt
1/4. tsp. freshly ground pepper
2 C. cooked quinoa
1/2 C. sliced green onions
4 C. mixed salad greens
2 C. blueberries
1 C. cantaloupe cubes
1 C. yellow cherry tomatoes, halved
1 small zucchini, cut lengthwise in thin ribbons & cut into 1 1/2 in. lengths
1/2 C. toasted walnut pieces
4 oz. smoked salmon, flaked (optional)
1/3 C. snipped or shredded fresh herbs (dill, basil, and/or mint)

For basil dressing, in a blender or food processor combine the 1 C. basil, lemon juice, olive oil, garlic, salt and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides as needed; set aside.
In a medium bowl stir together cooked quinoa and green onions. Stir in about 2 Tbsp. of the basil dressing to coat.
For the salad, line a large bowl with greens. Top with quinoa mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and (if desired) salmon. Drizzle with half the remaining basil dressing; toss gently. Sprinkle with fresh herbs. Pass remaining dressing.

Helpful Tip: Quinoa is a grain that you can find alongside rice and couscous in the supermarket. For 2 C. cooked quinoa, in a fine strainer rinse 1/2 C. quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 C. water, quinoa, 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer for 15 min. Let stand to cool. Drain off any remaining liquid. Fluff with a fork.

Grilled Peach Frappe

For 4 cocktails:
2 fresh peaches, halved
3 oz. Southern Comfort
2 tsp. raw sugar
2 Tbsp. fresh lime
2 Tbsp. fresh lemon
1/4 tsp. pure vanilla extract
1 C. ice
additional peach for garnish, sliced

Grill peach halves on the rack of an uncovered charcoal grill or gas grill preheated to medium for 8-10 min., or until tender and lightly browned (uncovered if using charcoal & covered if using gas). Midway through grilling, rotate peaches one-quarter turn to create crosshatch marks...and creating best flavor. Remove from heat; cool. Slip off peach skin, using a peeler if necessary.

In a blender container, combine peaches and remaining ingredients, except ice. Cover and blend on high for 20 sec; add ice and blend until smooth. Serve at once in chilled glasses. Top each with a slice or two of fresh peach.

Chicken Chalupas

1/2 C. vegetable oil, or as needed

8 corn tortillas

4 C. shredded lettuce

1 1/2 C. grated queso fresco or cheddar cheese (about 6 oz)

3/4 C. sour cream

1 lg. tomato, diced

2 avocados, pitted, peeled, and diced (or guacamole)

1/2 of a lg. red onion, finely diced

2 C. refried beans, warmed

2 C. cooked, shredded chicken, seasoned with Mexican Adobo seasoning with cumin, warm

Line a baking sheet with paper towels. In a large skillet, heat until until shimmery and hot. Fry tortillas one at a time until firm and crisp, about 1 min. per side. Transfer to baking sheet; cool 5 min.

Place lettuce, cheese, sour cream, tomato, onion, and avocado in separate serving bowls.

Spread beans on each tortilla. Sprinkle chicken on top. Arrange chalupas on a platter; serve with toppings on the side.

Helpful Tip: If you like your cheese melted, simply top tortillas with beans, chicken, and cheese. Place under broiler for a minute to minute and a half until cheese melts prior adding cold toppings.

Blackberry and Corn Salad

4 ears of fresh corn, husks removed
olive oil
1 pt. fresh blackberries, rinsed & well drained
2 Roma tomatoes, cut into 1/4" dice
1/4 C. finely chopped red onion
1 garlic clove, pressed or finely minced
2 Tbsp. basil leaves, stacked, rolled tightly, & thinly sliced
juice of 1 lime
1 tsp. pomegranate molasses or real maple syrup
sea salt & freshly ground black pepper

Preheat oven to 450 degrees. Rub the corn lightly with olive oil and arrange on a baking sheet. Roast for 20 min., turning halfway through. Roast a few minutes longer for more carmelization (and flavor). Set the corn aside until cool enough to handle, then slice kernels off the cobs and transfer to a large bowl. Add the blackberries, tomatoes, onion, garlic, and basil. Set aside.
In a small bowl, whisk together the lime juice and pomegranate molasses. Drizzle over vegetable mixture and toss lightly. Add salt and pepper to taste and toss gently once again. Cover and allow flavors to marry 30 min. or refrigerate and remove from the refrigerator 30 min. prior to serving.

Balsamic Pork Chops

8 boneless pork chops, 3/4 in. thick
12 oz. balsamic vinaigrette dressing (1 1 /2 C.)

Place chops in large resealable bag; pour dressing over. Seal and refrigerate 2-24 hrs.

Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard marinade. Grill chops directly over heat 8-9 minutes, turning once, or until internal temp. reaches 145 degrees, followed by a 3 min. rest time.  

Turkey, Pear, & Cheese Salad

1 lb. turkey tenderloin
1 Tbsp. honey mustard
1/4 C. olive oil
2 pears, cored & sliced
4 slices provolone cheese, halved
5 oz. arugula or other salad greens (8 C.)
2 Tbsp. cider vinegar

Bias-cut turkey crosswise in 8 one inch slices. Flatten slightly with your hand, then season with salt & pepper. Brush with half of the honey mustard.
In a 12-in. skillet, heat 2 Tbsp. oil over medium-high heat. Cook turkey, in even layer, in hot oil, for 2-3 minutes on each side or until browned. Layer pears on turkey; top each with a half slice of cheese. Reduce heat to medium-low. Cover & cook 3-4 minutes or until cheese is melted and pears are warm.
Divide arugula or other greens evenly onto 4 plates. Top with turkey slices. For sauce, whisk remaining mustard & oil along with vinegar into pan juices in skillet. Sprinkle with freshly ground pepper.