Salad/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.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

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

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

Meat (mutton in rich gravy)

cake

Death By Chocolate Cake#2 recipe

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A grilled beef burger stuffed with cheese that has been made famous by Minneapolis pubs. Juicy and oozing with melted cheese.

One chicken breast is turned into two individual chicken pot pies.

Very easy to make marinated broccoli salad that is easy to mix and match as your tastes dictate.

A great variation to classic German potato salad.