Ingredients:

3 T of olive oil,

Fine Sea salt to taste

1 leak (white and most of green) rinsed and cut into thin rings.

1 # of asparagus stems, finely chopped

1 1/2 Cups of chicken stock.

Instructions:

In a large pot, combine the oil, salt and leeks. Cover and sweat over low heat for about five minutes. Add asparagus, cover, and sweat for about five minutes more.

Add chicken stock, cover and cook low heat for about 15 minutes. Transfer it to food processor and purée. Pass puréed mixture through find blades of a food mill.

Three garlic cloves,

3 tablespoons of olive oil,

1 tablespoon of butter,

Sauté the above garlic, olive oil and butter.

Add lemon zest from two smaller lemons (or one large lemon),

Add 4 tablespoons of lemon juice,

Add 1/2 a jar of tuna (small pieces).

Add 1 pound of cooked pasta, (save 1 cup of pasta water).

Add 1/2 cup of Parmesan Romano cheese.

Taste for more lemon juice and add a little, if necessary.

Add a bit of half-and-half.

Add remaining large chunks of tuna.

Put oil in the pan and two whole slices of garlic, lightly fry and Add tuna and lemon zest leave on the fire for a few minutes Add lemon juice and chili if you want, drain the pasta and sauté in the pan adding cooking water and more tuna, lemon juice and zest. In addition to this add a little olive oil

Ingredients:

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped
Step 1:
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saut6 pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Saut6 until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Step 2:
Return saut6 pan to heat, add butter, and cook until it begins to foam and turn golden. Add sha11ot and capers, saut6 for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
Step 3:
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Ingredients
For Lemon Ricotta Cake:
1 cup whole milk
2 large lemons, juiced and zested, divided
1 (15.25-ounce) box butter flavored cake mix
1/3 cup vegetable oil
6 large eggs, divided
1 (15-ounce) carton ricotta cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
For Blueberry Topping:
1-pint fresh blueberries
1/4cup granulated sugar
1 lemon, juiced and zested

Additional toppings:
confectioners’ sugar, for dusting

Preheat oven to 350 degrees F. Grease a 13×9-inch glass baking dish and aside. 2. Pour milk into a large liquid measuring cup. Add the juice and zest of one lemon. Stir to combine and set aside for 3-5 minutes. 3. In a large bowl, stir together dry cake mix, oil, 3 eggs and lemon/milk mixture: stirring well until combined. Pour cake batter into the prepared baking dish and set aside. 4.In a separate bowl, whisk together the ricotta, granulated sugar, juice and zest of one lemon and vanilla. Slowly whisk in remaining 3 eggs, adding eggs one at a time and whisking well after each addition. Pour ricotta mixture over cake batter in baking dish and smooth into an even layer. 5. Bake at 350 degrees F for 55-60 minutes or until lightly browned. Let cake cool completely on a wire rack before serving. 6. To make blueberry topping, place washed blueberries in a bowl. Sprinkle sugar over blueberries and add lemon juice and zest. Stir to combine. Set aside for 15-20 minutes to allow blueberries to macerate. 7. To serve, sprinkle confectioners’ sugar over cake. Slice cake and serve topped with blueberries and whipped cream, if desired. 8. Leftover cake and blueberries should be stored covered in the refrigerator and will keep for about fresh whipped cream

• 2 carrots, peeled and finely diced
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1.75 teaspoons kosher salt
• 0.75 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 2 teaspoons tomato paste
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Worcestershire sauce
• 1/4 cup half-and-half
• 4 tablespoons unsalted butter
• 1 large egg yolk
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup English peas, fresh or frozen

1. Heat oven to 400ºF.
2. Peel the potatoes and cut them into 1/2-inch dice. Put them in a medium saucepan and cover with cold water. Set said pan over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
3. Heat the oil in an 11-inch sauté pan over medium-high heat until shimmering. Add the onion and carrots and sauté just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes.
4. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.
5. Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke till warmed through, about 35 seconds.
6. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will also do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
7. Add the corn and peas to the meat mixture and spread evenly in a 7-by-11-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooling rack and let rest for at least 15 minutes before serving.

Ingredients;

1 (3–4 pounds) chuck roast

1 packet of ranch dressing mix

1 packet au jus gravy mix

1/4 cup of butter

4–5 pepperoncini peppers

Instructions:

Place the roast in a slow cooker and sprinkle the top with a ranch dressing mix and the Au jus mix. Please peppers on top of the mix and add butter.

 Cooker low heat for eight hours. Served with noodles, rice or mashed potatoes.

Notes.

Do not add water or broth to this. It will make enough liquid as it cooks. Add your potatoes and carrots at the same time you start cooking

Ingredients:

2 tablespoons of olive oil,1

A pinch of sea salt,

One leak. White portion and most of the green cut into thin rings,

1 pound of asparagus stems finely chopped, and

1 1/2 cups of chicken broth.

Directions:

Combine oil, salt, leaks, and cover and sweat over low heat for about five minutes,

And asparagus covered in sweat about five more minutes,

Add chicken stock, cover, and simmer over low heat for 15 minutes,

Transfer to food processor and purée, and

Pass through fine blades of food mill to remove any remaining fibers.