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3 Tbsp extra virgin olive oil

1 large yellow onion, peeled and chopped

1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes

6 eggs

Salt and freshly ground pepper

3 or 4 mid sized Russet potatoes

4 Tbsp juice from Kosher dill pickles

3 Tbsp finely chopped dill pickles

1/4 cup chopped parsley

1/2 cup chopped red onion

2 stalks celery, chopped

1 or 2 chopped scallions

1 - 2 hard boiled eggs, chopped (optional)

1/2 cup mayonnaise

2 teaspoons dijon mustard

Kosher salt and freshly ground black pepper to taste

Preparation time: 5 hours or less.

1 turkey, approx. 15 lbs.

juice of a lemon

salt and pepper

olive oil or melted butter

1/2 yellow onion, peeled and quartered

the tops and bottoms of a bunch of celery

2 carrots

Parsley

Sprigs of fresh rosemary, thyme

4 cups of mixed vegetables, for example:

1 carrot, peeled and cut into 2x1/2-inch strips

1 medium zucchini, sliced into 1/4-inch slices

1/2 small eggplant, sliced into 1/4-inch slices

1/2 red onion, sliced into 1/4-inch slices

1/2 bell pepper, any color, cut into thin strips

3 Tbsp olive oil

Salt and pepper

1/2 teaspoon Italian seasoning or herbes de Provence

A sprinkling of garlic salt

1/4 cup of spaghetti, marinara, or tomato sauce

1 pint of cherry tomatoes, halved

1/2 pound pasta (use rice pasta for wheat-free version)

Grated Parmesan optional

Ingredients

2 skinless, boneless chicken breast halves, 1/2-pound each

Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast

2 Tbsp finely chopped toasted walnuts

2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature

1/3 cup bread crumbs

3 Tbsp grated Parmesan cheese

1 egg, beaten well

Salt

Pepper

Herbed Cheese

2.5 oz cream cheese, softened

1 garlic clove, minced

3 teaspoons fresh parsley, minced

3 teaspoons fresh chives, minced

A pinch of cayenne

1/4 teaspoon freshly cracked black peppercorns

A pinch salt