News stories are full of lifestyle pieces about how an extended pandemic quarantine, with food shortages in the early months of 2020 due to a disrupted supply chain, people sheltering in place at home with an inability to dine out have all combined to change the landscape of cooking. TG I remodeled my kitchen in 2018! While I always cooked for my family - and am getting pretty tired of it, as I’ve been doing it for 50 years now - my kids are grown and I can have pleasure taking it up a notch..... away from the “kid friendly” meals of yore.
Southwest veggie quiche - to be eaten with salsa
Bratwurst, sauerkraut, red cabbage, German potato salad
Traditional southern Thanksgiving dinner: turkey, cornbread dressing, sweet potatoes, green beans, cranberry sauce
Greek style potatoes and gemistas (stuffed vegetables)
Shrimp pasta in vodka sauce and salad
Potato soup and ham and Swiss
Seafood stirfry, potstickers, salad
Grilled salmon, mac and cheese, asparagus
Kebabs, rice pilaf, tomato cucumber salad
Fried chicken, elotes, potato salad, green beans, cornbread
Salmon croquette with béarnaise, mac n cheese, salad
Grilled salmon, rice
Chicken, pesto, tomato and cheese sandwich on toasted wheat-nut bread and a banana berry Greek yogurt smoothie with Manuka honey
Maryland style crabcakes
Hatch chile bean and beef burrito
Chicken marsala, spinach salad
Ham, cheesy potatoes, broccoli, and salad
Lobster with truffle oil gnocchi, crabcakes, and Caesar salad
Bulgogi meatballs
Wagyu beef steak, baked potato, asparagus
Made from scratch minestrone soup
Fondu night
Lentil soup, spanokopitas, and tomato cucumber salad
Chicken marsala with mushrooms
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