Beef Wellington always reminds me of "The Two Fat Ladies". It was the first time I ever saw it prepared and I thought it looked so good. So we had a dinner party at our house and I made it, just like they did. Since that time it has become a meal we really enjoy and use often when entertaining at home. The prep is what takes time and can be done a day in advance. Sometimes I make the liver pate, but other times I buy it at the grocery store. Keeping it really easy. Here is my version which is very similar to "The Two Fat Ladies." Ingredients: serves 2 2 4 oz pieces of beef tenderloin 1 sheet of Puff Pastry 4 oz. mushrooms 1 T chopped shallots 1 T minced fresh Thyme 1 T minced fresh Parsley 1

This is a soup that is really filling and tasty. It is time to harvest greens and I have plenty growing. So, I harvested a mixture of Collards, Arugula and Kale. The flavor in this soup comes from browning the chicken first and building on that flavor. You can always add more vegetables or a different variety rather than the greens. I hope you will enjoy this. This soup freezes well and the flavors will develop even more after reheating. Ingredients: (serves 8 with some leftovers) 4 Chicken Thighs bone-in (skin and fat removed or you can use 2 Chicken Breasts, bone-in with skin removed) 1 1/4 lbs Ground Turkey 1/2 c Parmesan Cheese 1 T Dried Basil 1 t Red Pepper Flakes (optional) 1/2 c Roll

This is such an easy dish to prepare and has so much flavor. You can pair this with a simple salad or grilled/broiled asparagus or green beans and quartered tomatoes. I like to use either turkey Italian sausage or chicken Italian sausage. It's leaner than pork and equally as tasty. You can add more vegetables and a quinoa/bean combo for a vegetarian version. Ingredients: (4 servings) 4 Portobello Mushrooms 5 oz. Baby Spinach 1 med. Red Bell Pepper (orange or yellow is great as well) 1 med. Red Onion 4 Garlic cloves, minced 12 oz. Turkey Italian Sausage 1/3 c Fresh Mozzarella Cheese, cubed 1/3 c Parmesan Cheese 1 med. Tomato In a large pan over medium heat begin to cook the sausage, break i

This is my type of comfort food. Of course both my husband and I enjoy lamb. This dish is great to make in the slow cooker. The house smells so good while this is cooking. If you are not a lamb eater then you can substitute with beef shanks. Start these in the morning and let them cook on low for 8 hours or on high for 4 hours. The meat just falls off the bone. I like to serve this with a side of Risotto. Ingredients: (serves 2, but more may be cooked for more people or for leftovers) 2 lamb shanks 1/2 c chopped carrot 1/2 c chopped celery 1 c chopped onion 6 cloves of garlic, minced 1 T tomato paste 2 c red wine (Pinot Noir) For the Risotto: 1 c risotto rice 1 c white wine (Pinot Grigio)

When we have pasta at our house, I like to include a vegetable side along with a salad. In this case, the vegetable side is within the pasta dish. I made fresh whole wheat pasta for this dish. If I didn't feel like making fresh then I would either buy fresh made pasta in the refrigerated section or use a whole grain dry linguine. For the Primavera part, I like to add a mix of vegetables. I vary the vegetables. It depends on what I have available from the garden or what is fresh and a great price at the store. Herbs are a nice addition, fresh or dried. I like to make enough to have extra to freeze for another meal. I added some grilled chicken on top of this, fish would be good as well or si