Walnuts/4 recipes

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Enjoy a good brunch today with this delicious casserole made out of canned mushrooms, spinach and cheddar cheese.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Kids love these peanut butter snowballs.

Meat (mutton in rich gravy)

cake

Death By Chocolate Cake#2 recipe