In a large pot, warm the oil over medium heat. Add the onion, stir and cook for 3ish minutes.

Add the madras curry, tomato paste, chickpeas. Stir to coat.

Add potatoes, carrots, red pepper, tamari, chutney. Stir coat, simmer briefly. Do not boil. Add coconut milk. Stir.

Before serving, add chopped spinach. Stir.

Cook until heated through. Serve warm with rice, plain yogurt naan bread warmed on the side.

Preheat oven to 350-degrees.
 Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
 Bring water to a rolling boil.
 Pour boiling water over rice and stir so rice is even along the bottom.
 Immediately cover tightly seal ALL edges with aluminum foil.  
Bake for 40-45 minutes or until rice is tender.
 Fluff with a large wooden spoon & serve.

Cut in half.

Make according to package

Preheat oven to 350°. Spray 13 x 9-inch pan with cooking or baking spray.

Place Bob's Red Mix Gluten Free Brownie Mix (one 21-oz package) in large mixing bowl.

Beat in butter or margarine, applesaue, vanilla and warm water with mixer on medium speed until just combined.

Stir in 1/2 cup chocolate chips.

Spread batter in prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Cool brownies thoroughly. Cut and serve. Makes 16 brownies.

Thaw and drain spinach. Squeeze out excess moisture. Chop spinach.

Lightly oil baking pans (spray oil)

Beat cream cheese until smooth and fluffy. Gradually drizzle in half-and-half, whisking the whole time so that the mixture incorporates smoothly. Whisk in eggs, two at a time, until combined. Stir in spinach, cheddar, parmesan, scallions, salt and pepper.

Pour in filling just to the top of the crust. You will probably have about 3/4 cup more filling than you can fit in the crust (not an issue if going crust-less or if you didn´t parbake the crust); you can bake this off in a separate oiled dish for an excellent breakfast on toast tomorrow.

Bake quiche until crust is golden brown and filling is set, about 25 minutes.

Preheat oven to 400

Line baking sheets with parchment.

Lay out bacon.

Bake in oven for 15-20 minutes until crisp brown.

Remove from oven, place on paper towels to absorb excess fat.

Read the directions on the pancake mix package or get Marlin to do it.

START AT 7:15. Serve oatmeal and garnishes at 8:00 AM, before breakfast is served at 8:30 AM.

Bring water to a boil. Remember that it takes a long time to bring large quantities of water to a boil. Start with hot water.

30 MINUTES before serving, add the BULGAR

20 MINUTES before serving, add the ROLLED WHEAT

10 MINUTES before serving add the OATS

Stir well after adding Oats and occasionally until serving.

Cook according to instructions

Make according to package.

Preheat oven to 400

Bake Sweet Potatoes for 35-45 minutes, until soft, but still slightly raw in center. Let cool.

Stir together olive oil and garlic. Set aside.

Peel potatoes and cut into slices 1/8” thick

Place parchment on cookie sheets. Place rectangles (2 1/2" x 5" approx size) onto cookie sheets, leaving some space between them.

Brush lightly with egg

Spread thin layer of sour cream on rectangles, leaving a border 1/4” around edges (do not sour cream the edges)

Arrange potato slices on the pastry, slightly overlapping, keeping border clear.

Season with salt and pepper, crumble the goat cheese on top, sprinkle with goat cheese, pumpkin seeds and chile.

Bake for 20-25 min until the pastry is cooked through (should be golden brown)

As soon as the pastries come out of the oven, brush them with olive oil/garlic mixture.

Serve at room temperature

Bring water to boil with quinoa, covering and letting it simmer for 8 – 12 minutes. The quinoa is done cooking when the water has been absorbed and the germ has separated from the seed. Quinoa cooks stovetop 2:1 ratio. Drain. Set aside to cool.

Place all ingredients in a bowl and toss together lightly.

Chill for an hour or more to allow flavors to blend.

Cut Watermelon in moderate wedges Place in a bowl.

Spice Rub

In a bowl, mix all spice rub ingredients (except olive oil) together

Chicken Prep

Coat both sides of the chicken breasts with Olive Oil

Rub with the spice rub

Place on fresh baking sheet to hold until grilling

Chicken Grilling

Start with a clean hot grate

Heat gas grill with all burners on high for at least 10 minutes

Oil the grate

Grill Chicken Breast (covered for gas) over direct heat on hottest part of the grill

Do Not over crowd the meat

Cook until the meat forms impressive grill marks on one sise (2-3 minutes)

Turn and continue to grill (covered for gas) until meat is just firm to touch, (3-4 minutes)

Serve With

Nectarine Salsa

Baked Rice

Grilled Zucchini

Use Cuisinart to small dice Radish, Pepper, Green Onions

In a medium bowl, mix all the ingredients

Let stand while you grill the Chicken

Before serving, adjust the lime jice, salt, and pepper to taste

Put rice in a strainer and run under cold water; rinse thoroughly.

Place rice in a medium-size heavy saucepan.

Add stock or water and bring to a rapid boil.

Adjust heat to a gentle simmer and cook uncovered for 45 minutes.

After 30 minutes check for doneness; rice should not be too soft.

Place a thin towel inside a colander and turn rice into the colander and drain.

Transfer drained rice to a bowl.

Add remaining ingredients to rice and toss gently.

Adjust seasonings to taste.

Let mixture stand for 2 hours to allow flavors to develop.

Serve at room temperature.

In a 4 - 5 quart pan, bring 2 quarts water to boil over high heat.

Blanch the beans

Turn off heat under the water.

Add beans to boiling water and cool uncovered about 5 to 8 minutes, until tender-crisp. (Less time is needed in my experience; they need to be crunchy, but blanched enough to open up the cells to take on the sauce.)

Drain and pour into a bowl. (Suggestion: add a bit of salt to the water for boiling.)

Combine

Meanwhile, mix Mustard, Vinegar, Syrup, and Oil.

Pour over hot beans and mix to coat well.

Sprinkle with scallions, mix; season with salt and pepper to taste.

Preheat oven to 400.

Thaw and press water out of spinach.

Remove stems from mushrooms.

Heat olive oil and butter together.

Add onion and cook over medium heat, covered, u until tender and light colored.

Add chopped walnuts and garlic to onion and cook for several minutes.

Add spinach and cook for another 5 minutes, stirring constantly.

Remove from heat and cool slightly.

Stir in cheeses, dill, salt and pepper to taste.

Arrange Mushroom caps cavity side up.

Divide the mixture evenly among the caps.

Bake for 10 minutes, or until filling is browned and the mushrooms are throughly heated through.

Heat oven to 375 degrees.

Gently toss fruit with half the nutmeg and 2 tablespoons sugar, lemon juice, and spread it in a lightly buttered pan.

Combine remaining nutmeg and sugar in container of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined. (Do not purée.)

To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork.

Spread topping over fruit, and bake about 40 minutes, until topping is browned and fruit is tender.

Serve hot, warm or at room temperature.

Preheat oven to 350.

Melt butter in a 9x13 baking dish in a 350° oven.

Beat eggs well and mix with other ingredients

Pour over melted butter in baking dish. (May be covered & refrigerated overnight at this point).

Bake at 350° until set and slightly browned, about 30 minutes (45 if it´s been refrigerated).

Let sit for 20-30 minutes before serving.

Sautee the onion until translucent.

Add the tomato and sautee until tomatoes start to release their juices

Add eggs and scramble until soft but not dry.

Stir in spinach.

Place in a bowl.

Preheat oven to 400

Line sausages on cookie sheets, with a little wiggle room for turning as they brown.

Bake until browned, approximately 30-45 minutes.

Place in large metal oven pan covered with foil for reheating in the morning.

Heat griddle to medium heat for 5 minutes.

Beat egg lightly in shallow pan.

Whisk in melted butter, then Milk, then Vanilla.

Whisk in Sugar.

Whisk in Flour and Salt.

Whisk until smooth.

Soak bread without oversaturating, about 40 seconds per side.

Pick up bread and allow excess batter to drip off.

Butter griddle.

Cook slices about 1 min 45 seconds until golden brown on first side.

Cook about 1 minute on second side.

Add butter to griddle between cook batches

START AT 7:15. Serve oatmeal and garnishes at 8:00 AM, before breakfast is served at 8:30 AM.

Bring water to a boil. Remember that it takes a long time to bring large quantities of water to a boil. Start with hot water.

30 MINUTES before serving, add the BULGAR

20 MINUTES before serving, add the ROLLED WHEAT

10 MINUTES before serving add the OATS

Stir well after adding Oats and occasionally until serving.

Cook according to instructions

Make according to package.

Toast Sesame Seeds

Toast Sesame seeds in oven 7-10 mins. (375).

Noodles

Bring Pot of Water to a boil. Add noodles. Drain, Rinse under Cold running water. In large bowl(s), toss noodles with the sesame oil until evenly coated. Set aside.

Tofu

Slice tofu about 3/8" thick and lay out on lightly oiled (PAM spray) cookie sheet. Lightly brush with olive oil. Bake about 15 minutes on 375 til browned. Remove and set aside to cool.

Chicken

Shred Chicken with forks - small to medium shreds. Set aside.

Vegetables

Chop all vegetables and place in large bowl together. Chop Scallions small. Grate carrot. Finely chop cilantro. Cut bell pepper into thin strips. Cut cucumber into thin strips.

Sauce

Puree in Food Processor until smooth (about 30 seconds): Seasame Seeds, Peanut Butter, Garlic, Ginger, Soy Sauce, Vinegar, Brown Sugar

With machine running, add hot water (1 - 5 TB) 1 TB at a time until sauce has consistency of heavy cream. If cream consistency already, do not add water!

Reserve about a third of the sauce to serve separately.

Toss and combine the noodles, scallions, carrot, cucumber, red bell pepper, and 1/3 to 1/2 of the sauce.

In a separate bowl: Combine and toss the chicken and 1/3 of the sauce

In a separate bowl: Combind the tofu and 1/3 of the sauce.

Toss cucumber and onion slices in a large colander with 2 teaspoons sea salt.

Place colander over a bowl to catch draining liquid and refrigerate for 1 to 2 hours.

The cucumbers will shrink considerably as the salt releases their moisture.

Rinse cucumbers and onions under cold running water to rinse off salt. Set aside to drain thoroughly, about 20 minutes.

Toss drained cucumber and onion with wine vinegar, dill and a pinch of salt, if desired.

Cover and refrigerate 1 to 2 hours more until ready to serve.

Soak wood chips in water for 15 minutes. Drain.

Combine Sugar, salt, pepper in small bowl.

Pat Salmon dry with paper towels.

Brush flesh side of salmon with oil and sprinkle with sugar mixture. Use heavy-duty aluminum foil to make four 7 by 5-in rimmed trays.

Using tip of knife, perforate bottom of each tray (these vents will help to heat chips).

Divide wood chips among trays and place slamon skin side down on top of wood chips.

Open bottom grill vent halfway.

Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes.

Build modified 2-level fire by arranging coals evenly over half of grill, leaving other half empty.

Position cooking grate over coals, cover, and open lid vent halfway.

Heat grate until hot, about 5 minutes. Grill is ready when coals are hot.

Scrape grate clean with grill brush.

Place foil trays with salmon over fire and grill, covered, until center of each fillet is still just translucent, about 10 minutes.

Remove trays from grill.

Slide thin metal spatual between skin and flesh of fish and transfer to platter.

Serve.

Husk Corn.

Bring a large pot of water to a boil. Boil until just tender, about 5 minutes.

Slice the kernels from the corn using a sharp knife.

Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

Wash Kale and remove rib from Kale.

Tear into small mouth sized pieces.

Beat the vinegar in a bowl with the tamari, sesame oil sugar, garlic, ginger, until sugar and salt dissolves.

Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.)

Taste and adjust the seasonings.

Preheat your grill to medium-low heat, about 300 degrees.

Brush the inside half of the fig with the olive oil, then place them face down on the grill.

Grill for 6-7 minutes, until they are slightly browned and soft to the touch.

Meanwhile, bring your vinegar to a boil in a saucepan set over medium-high heat.

Reduce heat to medium and simmer for 15 minutes, until a syrup has formed.

Stir in the honey, whisking until incorporated.

Remove from heat and let it thicken for 5 minutes.

Arrange the figs on a platter skin-side down.

Drizzle with the glaze and goat cheese.

Serve hot.

Put oven racks in upper and lower thirds of oven and preheat oven to 450.

Butter a 2-quart shallow baking dish (about 2 inches deep).

Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese.

Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.

Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan.

Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.

Serve eggs with roasted vegetables spooned on top.

Sautee the onion until translucent.

Add the tomato and sautee until tomatoes start to release their juices

Add eggs and scramble until soft but not dry.

Stir in spinach.

START AT 7:15. Serve oatmeal and garnishes at 8:00 AM, before breakfast is served at 8:30 AM.

Bring water to a boil. Remember that it takes a long time to bring large quantities of water to a boil. Start with hot water.

30 MINUTES before serving, add the BULGAR

20 MINUTES before serving, add the ROLLED WHEAT

10 MINUTES before serving add the OATS

Stir well after adding Oats and occasionally until serving.

Cook according to instructions