Green salad with blue cheese dressing

Fried wontons (some filled with cream cheese), with sweet and sour sauces (lemon and ketchup)

Cashew Chicken (Cook’s Country June/July 2020) with white rice

Raspberry Tarts (https://preppykitchen.com/raspberry-tarts/, note this recipe gets lost at the end, switching to strawberries and saying you should have left over purée) from backyard raspberries

Green salad with blue cheese dressing

Fresh buttered peas from garden

Homemade linguine with wild morels and alfredo sauce

Roasted pork tenderloin (with onion and garlic powder)

Churros (https://preppykitchen.com/churros/, note this recipe made very messy churros. Batter was way to runny for the churro maker. It might have worked okay with a standard piping bag. Still tasty of course) with lemon curd

Green salad with blue cheese dressing, baby corn, feta, and palm hearts

Cheesy garlic bread

The Best Barbecue Beans (https://www.seriouseats.com/best-barbecue-beans-recipe) (way too sweet)

Scalloped potatoes (America’s Test Kitchen Family Cookbook)

Tuscan style rosemary/garlic/lemon pork loin roast with vinegrette (From The Best of 2017, America’s Test Kitchen)

Lemon cheesecake (https://preppykitchen.com/lemon-cheesecake/)