Lisa Eberhahn

It's no wonder Mount Prospect's Lisa Eberhahn feels comfortable in the kitchen. Her parents did lots of entertaining for family and friends, but it wasn't the same old things.

"For brunches, they would make things like fruit or savory filled homemade crepes, beignets, stuffed French toast and egg soufflés," the 50-year-old recounted. For dinner parties there was marinated steak or brined poultry and her mother's gumbo brimming with seafood, chicken, sausage and okra.

Having been exposed to different foods, tastes, textures and techniques her whole life, Eberhahn went on to complete the culinary program at Kendall College in 1999 and worked part-time for a catering company for five years after that.

"I loved the challenge of creating a menu that would wow our guests," she explained, "and it was always interesting to listen to our clients tell us what a perfectly catered party consisted of. Their expectations were our basket ingredients."

Now, with the routine of work, chores and keeping track of her family, she felt she wanted to bring back that culinary excitement into her life. That wish spurred her on to the Cook of the Week Challenge.

"It is always a pleasure to be around people that love to prepare and eat food as much as I do. I love to learn from others' techniques while engaging in some friendly competition and camaraderie."

What are three things always on this adventurous cook's shopping list? Cilantro - for the freshness it brings to a dish; lemons for her lively homemade salad dressings; and rice cereal.

"It's my favorite thing to eat on a weekend morning with whatever fruit is in season. I also put the cereal on ice-cream for the crunch yet subtle texture."

Eberhahn, who is an account manager at Weldy Lamont Group and a manufacturers representative for Electrical Power Equipment, relishes Kalamata olives, too.

"I like to make Greek salads with them and cucumbers, tomatoes, feta and some homemade Greek dressing. I pile it all on a pita. I love the soft texture of olives and the tanginess they bring to a dish."

Weekdays she serves her family healthy meals teeming with seasonal vegetables, and richer cheeses and hearty meats make an appearance on weekends.

"My husband loves shrimp and grits, spices and herbs, so sometimes I make a chimichurri shrimp and grits for him," she explained.

"My oldest son loves sauces, and one of his favorite dishes is eggs Benedict. Every time he is home from college, I send him back with a container of the homemade hollandaise sauce. I think he eats it by the spoonful. And my youngest loves my cheeseburger mac and cheese.

"Very rarely do I cook the same dish twice. It keeps my family always wondering - what's in it this time?"