{ Broccoli Salad w/ Craisins }

5 - 6 cups fresh broccoli florets

1/2 cup craisins (may substitute raisins)

1/2 cup sunflower seeds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed

Dressing

1 cup mayonnaise

2 tablespoons vinegar

1/2 cup sugar

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar.Add dressing to the salad and toss to mix well; chill thoroughly before serving.

{ Feta and Mushroom Bread }

2 garlic cloves

1/4 cup olive oil, plus extra for sprinkling

1 loaf of white crusty bread

8 portobello mushrooms, stalks removed

4 large tomatoes, quartered and seeded

8 oz feta cheese, about 1 cup crumbled

sea salt and freshly ground black pepper

basil or sage, chopped to serve

Put the garlic into a small bowl, add olive oil, and mix. Smear or brush over both sides of the bread and transfer to a roasting pan. Put a mushroom on each slice of bread. Put 2 tomato quarters on each mushroom and sprinkle with crumbled feta. Sprinkle with olive oil, salt and pepper, then cook in preheated overn at 350 for 25 minutes until the bread is golden Top with your chosen herb and serve hot or warm.

Beef Stroganoff

1 lb hamburger
1 clove minced garlic
1 lb. fresh mushrooms ( sliced to desired thinckness)
1 chopped onion
1/4 tsp. pepper
1 can beef broth
1 c. sour cream
1/2 c. butter
3 tbsp. flour
1/4 tsp. salt
3 beef bouillon cubes
1 1/2 tsp. dry dill weed

Brown and drain hamburger. Set aside. Heat butter. Saute garlic, onions, and mushrooms. Slowly add flour, pepper, bouillon cubes, and broth. Boil then simmer 5 min. Stir in remaining ingredients and heat. Serve over rice or noodles.