Green salad with blue cheese dressing
Elk meatballs with homemade pasta and mushroom (store bought crimini) sauce (adapted from https://www.seriouseats.com/the-best-swedish-meatballs-recipe)
Butternut squash soup (from Dad’s garden, https://www.seriouseats.com/classic-butternut-squash-soup-recipe) with croutons from homemade sourdough
Butternut squash pie (from Dad’s garden, https://www.seriouseats.com/bravetart-butternut-pumpkin-pie-recipe) topped with whipped cream.
Green salad with blue cheese dressing
Modernist Cuisine mac and cheese
Chicken strips (nightshade free version)
Pomegranate/panna cotta jello with orange supremes and vanilla yogurt
Green salad with blue cheese dressing
Pesto lasagna (homemade noodles and bascially the Cook’s Country Season 18 “Greens for Dinner). It has a very green sauce. Also added 20 oz of nightshade free sausage (link here) and sliced olives. https://www.pbs.org/video/greens-for-dinner-FxOiPe
German pancake with brown sugar apple topping (Cook’s Illustrated 2017 Annual).
Green salad with blue cheese dressing
Grilled Lamb-Stuffed Pita (Cook’s Illustrated 2017ANNUAL). Very good burger mix and sauce, but what were they thinking? I read this recipe and could not believe it, but tried because I thought they must have tested it. The bread got completely burnt after only like 2-3 minutes per side (as any reasonable person would expect) and of course they mean pita pocket bread instead of just any pita flatbread. It is really hard to cut a normal pita bread in half that way.
Rolo cookies (https://thefoodcharlatan.com/rolo-cookies-recipe/) with canteloupe ginger lime ice cream ( https://www.homesicktexan.com/cantaloupe-ice-cream/)
