Ingredients:

1 1/2 pounds ground baked ham
1 pound ground fresh pork
1 tablespoon spicy brown mustard or prepared mustard
1 onion - chopped fine
1 large clove garlic - minced or chopped fine
1/2 cup quick cooking oatmeal - uncooked
1/2 cup milk
3 eggs- slightly beaten
1 tablespoon dried parsley flakes
1/3 cup brown sugar
1/3 cup cider vinegar

Procedure:

Heat oven to 350° F. In food processor, pulse chunks of ham until it reaches desired consistency. In a large bowl combine, ham, fresh pork, mustard, onion, garlic, oatmeal, milk, eggs, and parsley. Form into two loaves in prepared baking dish. In a small bowl combine glaze. Pour glaze over ham loaves and bake uncovered 60-70 minutes. Baste 1 to 2 times during baking. Serve warm with glaze.

Ingredients:

2 ripe tomatoes
2 teaspoons zesty Italian salad dressing
salt and pepper to taste
4 tablespoons mozzarella cheese - shredded

Procedure:

Preheat the grill to medium and wipe down the grates with oil. Stem and wash the tomatoes. Slice each tomato in half. Drizzle each half with zesty Italian salad dressing. Place tomatoes on the grill cut side down. Grill for approximately 3 minutes or until each has nice grill marks. Remove from grill and salt and pepper each to taste. Sprinkle with approximately 1 tablespoon of cheese and allow it to melt. Garnish with basil. Serve warm.

Ingredients:

500 grams veal, cut into 7cm pieces
30 ml. white wine vinegar
30 ml. extra-virgin olive oil, plus extra
2 teaspoons dried oregano
1/2 teaspoon dried chili flakes (or to taste)
grated zest of 1 lemon

To Serve:
2 thick slices of goat’s cheese
balsamic vinegar
crusty bread

Procedure:

Mix all the ingredients for the veal together and marinate for at least 2 hours and up to 24. When ready to cook, remove the veal from the marinade, reserving the marinade. Heat a non-stick saucepan on a medium-high heat, add a lug of olive oil and the veal, browning the veal on all sides. Add the reserved marinade and continue cooking for 6–8 minutes – veal should be served slightly pink on the inside. When the veal is ready, tip onto 2 serving plates, top each with a slice of goat’s cheese and a drizzle of balsamic vinegar, serve with fresh crusty bread or, even better.

Ingredients:

For the Dressing:
3/4 cup pineapple juice
2 tablespoons thai style chili sauce
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon sesame oil

Chicken and Main Ingredients:
1/2 cup sliced almonds, toasted (or pinenuts)
1 tomato, cut up, or grape tomatoes
4 boneless, skinless chicken breasts, about 6 oz. ea.
1 1/2 tablespoons fresh tarragon, chopped
2 teaspoons kosher salt
4 cups mixed greens
1 cucumber, thinly sliced
ground black pepper
olive oil

Procedure:

For the Dressing:
In medium saucepan, whisk together pineapple juice, chili sauce, vinegar, soy sauce. Bring to a boil, reduce heat to medium and simmer until 1/2 - 3/4 cup remain. Transfer to medium bowl, whisk in mustard and sesame oil, allow to cool to room temperature.

For the Chicken:
Brush both sides of chicken breasts with mixture of tarragon, salt and pepper. Lay breasts seasoned side down on grill over direct medium heat. Cook for 5-8 minutes, until nicely browned. Sprinkle the rest of the seasoning on top of each breast and turn to finish cooking. Cook until no longer pink in the middle, about another 5 minutes. Remove to cutting board, let rest for 5 minutes, then cut into bite size chunks. In large serving bowl, combine greens, chicken, almonds (or pine nuts), tomato and cucumber. Drizzle with dressing, toss to evenly coat. Serve immediately.