Steph - This is THE BEST chili I've ever made. It looks time consuming, but it's worth it. Boilermaker Tailgate Chili * 2 pounds ground beef chuck * 1 pound bulk Italian sausage * 3 (15 ounce) cans chili beans, drained * 1 (15 ounce) can chili beans in spicy sauce * 2 (28 ounce) cans diced tomatoes with juice * 1 (6 ounce) can tomato paste * 1 large yellow onion, chopped * 3 stalks celery, chopped * 1 green bell pepper, seeded and chopped * 1 red bell pepper, seeded and chopped * 2 green chile peppers, seeded and chopped * 1 tablespoon bacon bits * 4 cubes beef bouillon * 1/2 cup beer * 1/4 cup chili powder * 1 tablespoon Worcestershire sauce * 1 tablespoon minced garlic * 1 tablespoon dried oregano * 2 teaspoons ground cumin * 2 teaspoons hot pepper sauce (e.g. TabascoÂ) * 1 teaspoon dried basil * 1 teaspoon salt * 1 teaspoon ground black pepper * 1 teaspoon cayenne pepper * 1 teaspoon paprika * 1 teaspoon white sugar * 1 (10.5 ounce) bag corn chips such as Fritos® * 1 (8 ounce) package shredded Cheddar cheese * add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note DIRECTIONS Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Based off this recipe and modified for maximum efficiency: http://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html Miso salmon take a 1/4 or 1/3 cup measure and put one scoop of sugar in a gallon ziplock bag. Use the same measure to measure miso, then an equal amount of white wine and add to the bag (order is important to avoid dirtying more than one cup measure). Add a good slug of olive oil and a good slug of soy sauce. Seal the bag and mush it around until the miso and the sugar dissolve. Add salmon to bag. I use the frozen wild filets from Costco, no need to thaw or remove the skin. Marinate in fridge until the filets are thawed (I do this in the am or night before, either works. If not using frozen filets probably only needs to marinate 30 min or so) Line a cookie sheet with aluminum foil, let the excess marinade drip off and put salmon under the broiler til done (about 4-5 minutes). Serve with rice and steamed broccoli or asparagus.

I'm not so crazy about the winter hot house baby salad mixes. No flavor, just pretty. Seems the dressing is the carrier of flavor. Baby arugula at least has some 'meat' to it like some spinach varieties. I do like the idea of fig, proscuitto, parm. And a toasted nut. Not sure the rest of your menu but that would compliment just about anything. I make a ginger/sesame dressing for salad but it does not go well with some main courses following. As an app away from the table an hour before sitting is fine. Like a spring roll... A sit down salad i think should be considerate of the following meal. I've been making a warm salad of escarole, shallot, leek, celeriac, golden beet slivers...and just a bit of fresh lemon. Then anything i have in the crisper and pepitas or toasted pecans. It has been hit since before Thanksgiving. (when i added shredded brussels). Sometimes quick broiled slices of goat cheese. -pressed into some seasoned olive oil panko, seasoned side up...I have a bag of dried dates that i need to use. Might do well softened for a warm dressing with a chopped slice of bacon or procuitto pan seared with a shallot. I always have olives and feta... Boston lettuce is a nice winter salad cup or torn. Come cold February-March i often put Boston on my list. Nice and buttery. It seems to like, and stand up, to a semi-warm dressing. Just my experience years past when i loved and over-did the sesame/ginger dressing...now used often with a nut/sesame chicken crust or Asian dumplings...or a miso seared beef soup/broth. DH is chopping right now for a warm escarole salad and a French green lentil salad to top it...the main meal is a brothy tomato based soup with fridge crisper drawer 'kitchen sink' soup. Freezer finds like corn and roasted tomatoes from the garden.

Kale and Quinoa Minestrone Soup (Vegan and GF) INGREDIENTS 1 large yellow onion, diced (2 cups) 3 medium carrots, diced (1 1/2 cups) 2 stalks celery, diced (1 cup) 2 Tbsp olive oil 2 cups diced, fresh zucchini (from about 2 small) 2 cups green beans, cut into 1-inch segments 1 red bell pepper, diced3cloves garlic, minced 1 (32 oz) carton unsalted or low-sodium vegetable broth 1 (28 oz) can crushed tomatoes 3 cups water 3 1/2 Tbsp chopped fresh parsley 1 tsp dried rosemary, crushed 3/4 tsp dried thyme 1 1/2 tsp granulated sugar Salt and freshly ground black pepper, to taste 3/4 cup dry quinoa 1 (15 oz) can cannellini beans, drained and rinsed 1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans) 2 (heaping) cups chopped fresh kale, thick ribs removed 1 Tbsp lemon juice Shredded parmesan cheese, for garnish (omit or use vegan parmesan if making vegan) 1. In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and saute about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer. 2.Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes. 3.Add in dry quinoa then cover and cook 15 - 20 minutes longer. 4.Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. Serve warm garnished with parmesan cheese. Recipe Source: adapted slightly from Mind Body Green NOTES from bbstx: I was not concerned with the soup being vegan or GF; I used chicken broth. I have an aversion to chickpeas; I omitted them. I always rinse my quinoa well.