Green salad with blue cheese dressing.

Fried brussel sprouts with lemon and garlic.

Creamy Beefy Mushroom Lasagna (recipe based on https://asicilianpeasantstable.com/2023/08/02/beef-and-mushroom-besciamella-lasagna/, but with about 2 pounds of wild chanterelles to replace the mushrooms and a pound of mozzarella layered in)

Left over turtle cheescake (https://www.southernliving.com/turtle-cheesecake-8348452).

Green salad with blue cheese dressing.

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Green salad with blue cheese dressing.

Homemade linguine with store bought pesto.

Grilled tri-tip steak.

Crepes (America’s Test Kitchen Family Cookbook) with blueberry and cream cheese/homemade ricotta toppings.

Green salad with blue cheese dressing.

City Chicken (Cook’s Country Dec/Jan 2013).

Mac and cheese (Modernist Cuisine).

Green salad with blue cheese dressing.

Cheesy toasted ravioli with pesto (Cook’ Country Apr/May 2010) with chanterelles and left over sous vide chicken breasts.

Green salad with blue cheese dressing.

Swiss chanterelle (from Goodman Creek area) burgers over the charcoal grill with potato buns.

Deep fried tater tots (from a frozen bag, probably OreIda).

Buttery yellow cake with coffee buttercream frosting (America’s Test Kitchen Family Cookbook).

Green salad with blue cheese dressing.

Lasagna (meat sauce and stacking amounts from America’s Test Kitchen Family Cookbook with added kalamata olives and MSG, white part used cottage cheese and cream from Hearty Beef Lasagna (https://www.youtube.com/watch?v=-wbzguIvaLk) and homemade noodles, with cup pepperoni on top).

Green salad with blue cheese dressing.

Pork Cordon Bleu (Cook’s Country December/January 2020).

Roasted Beets with Lemon-Tahini Dressing (https://www.youtube.com/watch?v=dNZqkanDKtw).

Classic Éclairs (https://www.seriouseats.com/eclairs).

Green salad with blue cheese dressing.

Smoked pork tenderloin (browned on a hot pan then smoked in the Traeger to finish) served with a mustard sauce and a pan sauce with onions.

Boiled corn on the cob (from Bush’s)

Fresh fruit tart (America’s Test Kitchen Family Cookbook). Fruit was peaches from Bush’s and fresh picked blueberries and blackberries.

Green salad with blue cheese dressing.

Modernist Cuisine macoroni and cheese.

Ben’s Hawaiian macoroni salad (winged it).

Jalapeño cheddar weiners from Edelweiss in Portland and Zenner’s Octoberfest Brats on buns with fixings.

Double chocolate pudding filled dark chocolate cupcakes topped with whipped cream (both from The America’s Test Kitchen Family Cookbook).