I found a recipe if anyone is interested 7 layer salad 1 pound bacon 1 large head iceberg lettuce - rinsed, dried, and chopped 1 red onion, chopped 1 (10 ounce) package frozen green peas, thawed 10 ounces shredded Cheddar cheese 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 tablespoons white sugar 2/3 cup grated Parmesan cheese Directions 1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. 2.In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. 3.Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

I think that's a great plan for both of you! He will enjoy a home-cooked meal and you'll get to practice your fantastic cooking skills on someone who will appreciate it. That menu sounds soooo good! Now if you'll just add a chocolate pie, it will be perfect! Wish I could join you!

Here's the recipe. It's from an old KC Restaurant, Stephenson's that no longer is open (after more than 50 years in business) STEPHENSON'S GREEN RICE CASSEROLE Ingredients 3 cups cooked white rice 1 cup finely chopped fresh Italian (flat-leaf) parsley 3/4 cup cheddar cheese shredded 1/3 cup chopped white onion 1/4 cup chopped green bell pepper 1 clove garlic, minced 2 eggs, beaten 1 14 1/2-ounce can evap milk (they now come in 12 oz. size) 1/3 cup vegetable oil 1 1/2 teaspoons salt 1/2 teaspoon seasoned salt 1/2 teaspoon freshly ground black pepper Juice and grated zest of 1 lemon 1/8 teaspoon paprika (for garnish) Instructions Preheat oven to 350 degrees. Butter a 9 inch square baking dish In a large mixing bowl, combine cooked rice, parsley, cheese, onion, bell pepper and garlic. In a separate bowl, whisk the eggs. Then whisk in milk, oil, salt, seasoned salt, black pepper, lemon juice and zest. Add to the rice mixture and toss until well mixed. Transfer to the baking dish, sprinkle top with paprika, and bake for 45 minutes, or until it's bubbly and as firm as a soft custard.

That looks good! He probably should have given his product packaging. Some commenters had trouble with a very wet mix. I'm guessing those looking for exact recipes are not necessarily intuitive cooks. And lots of steps involved. But the trifecta is a win-win. This fella seems really good at what he does and seems healthy, HERE ,He does all the replacements that is a bit of a yawn for me. But I always learn something and he does use lots of spices instead of the usual salt lick soy sauce soaks in the packaged stuff. We don't have any close friends vegan or vegetarian, just some family members, so I'm not much help. Great vegan restaurants here but I order soup and salads and veggie 2 bite balls to share. Can't commit to a big burger. Most of our larger gatherings with secondary friends, or a friend will bring a guest, I make so many vegan choices in salads I don't play with the meat replacements. So this is an environmental issue and not a 'lets make some vegan kids' ? . The vegan kids at work just out of college are so unhealthy eating the packaged junk not having much cooking experience. Is she set and limited to the one supplier? Maybe a few products grown somewhat locally, PNWest...a good educational lesson?. I buy from Palouse,WA. Garbanzos and red winter wheat once a year. 5 pounds of each. Good slicers, dicer, shredders, juicer, blender? No way can they use mandolines like high end trained restaurant staff. And slow. My cuisinart discontinued back in the 80's has a side shoot. No need to empty the container as it just keeps going into a bowl.