Chris and Becky's recipes
Toast
Rich
Chicken Stew (eating well)
Eggplant
Parmesean (epicurious)
Lebanese Black Bean Soup
Jumbalaya
Chris’ Birthday Cooking Class 2018 with Chef Dottie
Roasted Red Pepper Spread with home-made
Crostini
Red Onion, Grapefruit & Grape Tomato
Salad
Mint
Butternut Squash Soup
Glazed Turnips with Gruyere Cheese
Whole Wheat Couscous with Winter
Vegetables
Stuffed Trout with Herb Crust
Yogurt Cake
Apricot Sauce with Dried Fruit
Duck 2017
Alexis
Tacos
al pastor
Shrimp
tacos with avocado salsa
Garlicky
white rice - Arroz blanco con ajo
Spicy
citrus black beans - I used green bell peppers instead of
jalapeños!
Dave & Marina
Chris and Becky
Roasted
Shrimp and Orzo
Burrito
Bowl with Jalapeno Tahini Drizzle
Phil & Becca
Keepers
Lunch/Dinner
Vegetable
Potpies with Sweet Potato Biscuit
Smoky
Charred Cauliflower and Potato Soup With Kale
Quinoa
and Brown Rice Bowl with Vegetables and Tahini
Carrot
and Tahini Soup
SPAGHETTI
SQUASH GREMOLATA
Split
Pea Soup
Blackened
Tilapia
Mum’s
Red Lentils
Veggie
Chili
Stuffed
Poblano Peppers - don’t stuff peppers, just dice poblanos into the
rest
Smoky
Charred Cauliflower and Potato Soup With Kale
Potatoes
with Soft Eggs and Bacon Vinaigrette
obsessively
good avocado cucumber salad
veggie
lasagna
