Seared scallop with Fettuccinii and Kale via dont-talk-justeat
Oven Roasted Brussels Sprouts and Acorn Squash
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Slow roasted chicken cacciatore braised in San Marzano tomatoes and white wine with potatoes and carrots.Source
Jumbo pasta shells stuffed with chicken and cheese, and baked in tomato sauce.
Chicken and Wild Rice Kale Salad in a Creamy Asiago Balsamic Dressing
Sauteed Beef with Broccoli and Shiitake Mushrooms
Creamiest Macaroni and Cheese
An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won’t stop! I like to spread it on thin wheat crackers.
Pickled Carrot and Hummus Sandwich