• Family feast: Make this day special with Georgia Peach-Glazed Pork Roast. Roasted onions are a delicious accompaniment and sauteed zucchini adds color. Buy lemon meringue pie for dessert to complete your meal.

        Georgia Peach-Glazed Pork Roast

1 (2- to 2 1/2-pound) boned and rolled pork loin roast

        1/2 cup peach preserves

        1 tablespoon Dijon mustard

        1/2 teaspoon cinnamon

        Heat oven to 325 degrees. Coat a roasting pan with cooking spray. Unroll roast; trim visible fat. Reroll and tie with heavy string every inch or so.

        In a small saucepan, combine preserves, mustard and cinnamon; mix well. Brush 1 tablespoon peach mixture over roast. Place on roasting pan; insert meat thermometer in the thickest portion of roast. Bake 1 hour and 45 minutes to 2 hours, or until thermometer registers 155; baste once with peach mixture.

        Remove from oven, tent with foil and let stand for 15 minutes; slice. Boil the remaining peach mixture 2 minutes and serve with roast. Makes 10 servings.

        Roasted Onions

3 pounds large onions (about 5) cut crosswise 3/4 inches thick

        2 tablespoons dark or light sesame oil

        1/4 teaspoon salt

        2 tablespoons light brown sugar

        1 tablespoon cider vinegar

        Heat oven to 400 degrees. Place onion slices (intact) in a single layer on a large baking pan (like jelly roll). Brush both sides of slices with oil and sprinkle with salt. Roast onions 45 minutes; turn with spatula and roast 30 more minutes or until tender and golden.

        Meanwhile, in a small container, mix sugar and vinegar. Brush onions with sugar mixture and roast 5 more minutes. Turn again, keeping slices together, and arrange overlapping in serving dish. Makes 6 servings.

        Note: If you wish to prepare in advance, store in a baking dish; cover and refrigerate. To reheat, cover and microwave about 3 to 5 minutes on high (100 percent power) or until hot, or 30 minutes in a 350-degree oven.

        • Meatless meal: Moroccan-Spiced Couscous will remind you of North Africa with its warm spices, green olives and garlic. Serve with sliced cucumbers in cider vinegar and whole-wheat pita bread. Come on home, and munch on oatmeal cookies for dessert.

        Moroccan-Spiced Couscous

1 (5.6-ounce) package couscous

        1/3 cup raisins

        1 tablespoon olive oil

        1 medium zucchini, halved lengthwise and then cut in 1/2-inch pieces

        1 cup shredded carrots

        1 clove crushed garlic

        3/4 teaspoon each: cumin and coriander

        í teaspoon cayenne pepper

        1 (19-ounce) can rinsed and drained chickpeas or garbanzo beans

        1/3 cup chopped and drained pimento-stuffed olives

        2 tablespoons water

        Parsley sprigs for garnish

        Prepare couscous according to directions, but add raisins to cooking water. Heat oil in a large nonstick skillet over medium-high heat until hot. Add zucchini and carrots and cook 8 minutes, stirring occasionally.

        Add garlic, cumin, coriander and cayenne pepper; cook 30 seconds. Add chickpeas or garbanzo beans, olives and water and cook 5 minutes to heat through, stirring often. Add cooked couscous to mixture and toss gently. Garnish with parsley if desired. Makes 4 servings.

        Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by e-mail: menuplannermindspring.com.

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