Asher's broccoli salad

broccoli florets
dried cherries
toasted, salted sunflower seeds
Ken's creamy Caesar dressing
bit of maple syrup

optional: crumbled bacon and red onions



Mix all ingredients and enjoy.

Beef, barley, and mushroom soup

2 tbsp olive oil
2 lb beef stew meat

1 yellow onion, diced

2 large carrot, chopped

8 oz mushrooms, chopped
5 garlic cloves

1 cup red wine

1 T balsamic vinegar

2 T tomato paste

2 tsp salt
1 tsp pepper

1/2 tsp dried thyme

4 cups beef bone broth
1/2 cup barley

In a preheated pot, brown beef in oil.
Add onion, carrot, and mushrooms to the beef and sauté until veggies turn slightly golden.
Add garlic, wine, vinegar, tomato paste, salt/pepper, and thyme and stir.
Pour in beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

Baked chicken meatballs

2 lbs ground chicken or turkey
2 eggs
1 cup panko breadcrumbs
1 cup grated Parmesan
4 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 tsp black pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix all the ingredients together in a mixing bowl. Shape the mixture into balls and bake for 25-30 mins.

Asparagus chicken pasta

1 lb pasta bowties
1 lb Mighty Spark Tomato, Basil, and Garlic chicken patties (or similar)
1 lb asparagus
20-24 oz jar of pasta sauce like vodka sauce

Make pasta per package directions. Heat oil in a skillet, add chicken patties, break into chunks, and sear for several minutes until fully cooked. Place meat on the side. Cut asparagus into 1/2 inch pieces, discarding any especially tough pieces, and sear in pan with oil; add 1/4 cup water partway to encourage softening.

Mix pasta, sauce, chicken pieces, and asparagus and serve.