Green salad with blue cheese dressing and beets.

Homemade wide egg noodles (hand cut pappardelle) with butter and pork tenderloin stroganoff (mushrooms and onions and sour cream).

Fruit salad with whipped cream.

Green salad with blue cheese dressing and beets.

Beef Skewers (old recipe, not sure of origin, in my “Food” folder) with yogurt, and cheeses on chapati bread (old recipe, not sure of origin, in my “Food” folder).

Baked sweet potato chips.

Fruit salad with whipped cream.

Artichoke steamed in instantpot for 12 minutes (quick release) served with homemade mayo.

Green salad with blue cheese dressing and beets.

Spiced Beef Pitas (Cook’s Country, June/July 2017).

Baked sweet potato chips.

Chicago Hot Beef Sandwiches: 2.5 lbs of top round (was hoping for finding bottom at the store), seared, then coated in one package of Good Seasons® Italian Dressing and Dip Mix that has been bloomed in butter, then braised in 4 cups of beef broth until tender (about 200°-210°). Cooled, sliced thin, and reheated. Served on toasted Winco® hoagie rolls with slices of provalone cheese and braising sauce and gardeneira.

Orange Cream Terrazzo Dream (Jiggle! A Cookbook).

Green salad with blue cheese dressing and beets.

King Ranch Casserole made with homemade corn tortillas with 50% more jalepeno and some ghost pepper (and a version for Chris with canned corn instead of Ro-Tel tomatoes).

Superbroth Black Beans.

Creamy Cocoa (Jiggle! A Cookbook). This is basically a fancy panna cotta made to look like hot chocolate with marshmallows.

Green salad with blue cheese dressing and beets.

Easy Chicken Calzone (America’s Test Kitchen Family Cookbook, replacing half the brocolli with 5 oz each of artichoke hearts and kalamata olives).

Pot de crème (America’s Test Kitchen Family Cookbook)