Chicken Piccata with Artichokes
Lightly floured chicken breasts served in a broth, lemon, caper, and butter sauce with quartered artichoke hearts.
Main Dishes
Balsamic Glazed Salmon
Oven-baked salmon marinated briefly in a balsamic sauce and finished with a separately reserved, gently reduced glaze.
Smoked Sausage Potato and Zucchini Skillet
A skillet dinner with fully cooked smoked sausage, tender Yukon Gold potatoes, zucchini, onion, and red pepper. Cook the potatoes before the softer vegetables.
Green Lentil and Potato Casserole with Cheese
A thick stovetop casserole of green lentils, potatoes, carrots, celery, peas, tomato, and cheese. Add hot water as needed until the lentils are tender.
Griddle Beef Crunchwraps with Homemade Queso
Four folded tortilla wraps with seasoned beef, crisp corn centers, lettuce, tomato, sour cream, and a cheese sauce made from the listed cheeses.
Hot Honey Chicken Biscuits
Six biscuit sandwiches with buttermilk-marinated fried chicken and chili honey. The total includes a two-hour refrigerated marinade.
Cajun Crab Pasta
Cooked lump crab gently warmed in a pepper-and-Parmesan cream sauce, tossed with twelve ounces pasta and finished with lemon and parsley.
Spicy Steak Chili
Diced chuck steak simmered until tender in a tomato-spice broth, with kidney and black beans added near the end.
Thai Peanut Chicken Slaw Salad
Cooked chilled chicken and mixed raw slaws tossed with a prepared peanut dressing, lime, and chopped peanuts for four portions.
Oven Beef Brisket with Brown Sugar Spice Rub
A four-to-five-pound brisket flat cooked covered with broth and a dry spice rub, rested and sliced across the grain.