Open heart, open door

Geri Salidas delivers hands-on therapy, whether it's a massage for a client or a meal for family and friends. Both are good for the mind, body and spirit, she says.

"You're making them feel better."

Geri has a big heart, strong hands and an open-door policy at her Lombard home.

"Everybody eats here. I just love to feed people."

Most nights she prepares dinner for her husband, Steven, and 13-year-old son, John. (Daughter Jenna, 18, is off at college.) But at least once a week, and always at the holidays, Geri sets extra places at the table.

The menu are usually themed, say, Mexican, Middle Eastern or American. She likes gourmet dishes as much as the simple ones.

Geri often makes things up as she goes, pairing fresh herbs with proteins, like chicken and tarragon and lamb with rosemary. Lately she's been preparing more fish because she finds her guests prefer it.

"It is really, really easy and fast, and I can make it tasty."

On the plates: shrimp de Jonghe, shrimp and pasta with marinara, Greek-style tilapia and salmon with dill.

If you peeked in Geri's freezer you'd probably find homemade hors d'oeuvres like spinach pies ready for unexpected guests, but she can also whip together a quick salsa or tomato bruschetta at a moment's notice.

Occasionally Geri and a group of like-minded friends gather for a dinner party at which everyone cooks together.

"It's a blast, I'm telling you."

Italian night was a memorable one. The group prepared a pasta bar with vodka sauce, Bolognese, marinara and alfredo. Typically someone brings dessert and someone else might bring a special beverage. On pizza night they built their own pies and sampled a selection of beer.

This week give your friends a little hands-on therapy with Geri's recipes. Start with easy baked goat cheese with tomato-basil pasta sauce, add the strawberry and greens salad, tossed with blue cheese and Dijon dressing, and finish with baked salmon, fennel, tomatoes and mushrooms.

It might earn you a little hands-on therapy in return.

Baked Goat Cheese

12 ounces tomato-basil pasta sauce

8 ounces soft goat cheese

3 ounces shredded mozzarella cheese

5 pieces sun-dried tomatoes in oil, diced

1 baguette (12 ounces), sliced on an angle ½ inch thick

1 jar (3 ounces) basil pesto spread

Heat oven to 350 degrees.

Pour pasta sauce over bottom of an 8-by-8-inch baking dish.

In a medium bowl, mix goat cheese, mozzarella and sun-dried tomatoes until well combined. Form into a ball. Place cheese ball in the dish and bake for 10 minutes; transfer to a serving plate.

While cheese bakes, spread pesto on the bread. Use bread to scoop up goat cheese.

Serves six to eight.

Nutrition values per serving: 310 calories, 15 g fat (7 g saturated), 31 g carbohydrates, 2 g fiber, 14 g protein, 25 mg cholesterol, 790 mg sodium.

Rustic Salad

¼ cup extra-virgin olive oil

¾ cup balsamic vinegar

1 tablespoon Dijon mustard

Salt and pepper to taste

6-8 ounces spring green mix

½ small red onion, diced

5 ounces crumbled blue cheese

15 strawberries, stem removed and sliced into strips

2 ounces walnuts, chopped

1 tablespoon grated Romano cheese

Make the dressing by whisking together the olive oil, vinegar, mustard, salt and pepper.

In a large bowl combine the greens, onion, blue cheese, strawberries, walnuts and Romano. Pour over just enough dressing to coat ingredients and toss. Refrigerate unused dressing for up to three weeks.

Serves four.

Nutrition values per serving: 410 calories, 34 g fat (10 g saturated), 15 g carbohydrates, 3 g fiber, 12 g protein, 30 mg cholesterol, 600 mg sodium.

Baked Salmon with Roasted Fennel, Tomatoes and Mushrooms

3 salmon fillets (6 ounces each)

1 lemon

Olive oil

Salt and pepper

Dried oregano, to taste

1 fennel bulb, stem removed, bulb coarsely chopped

1 pint cherry tomatoes

8 ounces button mushrooms, stem removed

Heat oven to 350 degrees. Heavily grease a cookie sheet.

Place salmon on prepared sheet. Squeeze the lemon over the salmon and lightly drizzle with olive oil. Sprinkle with salt, pepper and oregano to taste.

In a large mixing bowl, place cherry tomatoes, mushrooms and fennel. Lightly coat with olive oil and arrange vegetables around the salmon. Bake for 20 minutes.

Remove from oven. Turn oven to broil and return salmon and vegetables to oven until golden brown, about 5 minutes.

Serves three.

Nutrition values per serving: 330 calories, 15 g fat (2 g saturated), 13 g carbohydrates, 5 g fiber, 38 g protein, 95 mg cholesterol, 510 mg sodium.