From Jason Enevoldsen

• 10 Grams Celery seeds
• 30 Grams Onion powder
• 10 Grams Cayenne pepper
• 35 Grams Garlic powder
• 150 Grams Tea
• 25 Grams Black pepper
• 75-100 Grams Salt
• 50-75 Grams Chili pepper

Directions:

Combine. Coat on yummy meat. Cook.

From Andrew Telesca

• 1/3 cup maple syrup
• 1/8 teaspoon ground cinnamon
• Pinch ground clove
• Pinch cayenne pepper
• 1 pork loin roast (boneless, 2 ½ pounds)
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons canola oil

Directions:

Tie the roast with 5 pieces of string. Preheat oven to 325 degrees.
Mix the maple syrup and spices (except salt and black pepper). Sprinkle the salt and black pepper on the roast.
Heat the oil in a pan that you can put into the oven. You want the oil to just start to smoke. Cook roast on all sides until browned – a little less than 3 minutes per side. Set roast aside.
Turn the heat down to medium, pour off the fat. Add your maple syrup sauce back in and cook very quickly – about half a minute. Remove from heat. Put the roast back in and roll it around to coat it in the glaze.
Put the pan in the oven and cook 35-45 minutes, until done. Turn the roast twice while it is roasting.
Remove roast from pan, let cool 5 minutes. Pour glaze over the roast, let cool 15 more minutes. Eat!

From Andrew Telesca

• 4-5 Lbs Leeks
• 6 Tbsp Canola oil
• 1 Tbsp Flour
• 5 ¼ Cups Broth – we use vegetable.
• 1 Bay leaf
• 1 ¾ Lbs Red potatoes, diced
• Salt and pepper

Directions:

Remove the roots and dark green tops of the leeks, leaving only the white part and about 3 inches of the light green bits. Chop into 1-inch sections.
Cook leeks in oil over medium-low heat, covered 15-20 minutes (or until tender). Sprinkle in the flour and stir until it’s gone. With the heat on high, whisk in the broth a little at a time.
Add potatoes, cover, and bring up to a boil then turn down to simmer. Cook until potatoes are done. Let stand 10-15 minutes before eating.
Eat.

From Andrew Telesca

• 20 Slices Bread
• ½ Cup Capers
• 12 Oz Smoked salmon
• 1 Lemon – juiced
• Black pepper

Directions:

Place the capers on the bread. You may spread margarine first if you have one you can use. Place the salmon on top of the capers, and brush with lemon juice. Pepper to taste.
Cut off the crusts and cut into triangles.
Serve with tea.

From Andrew Telesca

• ¼ Cup Fresh mint
• 2 Tbsp Honey
• 2 Tbsp Whole-grain mustard
• 6 Slices Whole-wheat bread
• 3 Inches Seedless cucumber
• Salt

Directions:

Mince the mint, combine with honey and mustard. Spread mixture on the bread.
Slice cucumber thin and place on bread in a single layer. Salt lightly.
Cut off crusts and cut into triangles.
Serve with tea.

From Andrew Telesca

Salad

• 2 Cups Grilled chicken
• 1 Sweetish apple (Fuji, Braeburn, Pink Lady)
• ¾ Cups Dried cranberries
• ½ Cup Celery
• 2 Tbsp Green onions

Dressing

• ¾ Cups Salad dressing – we use Brianna’s Zesty French
• 2 Tsp Lime juice
• 2 Tsp Curry mix: 1 part cumin, 2 parts fenugreek, 1 part turmeric

Serving

• Lettuce or bread

Directions:

Chop all salad ingredients into small cubes. Combine dressing ingredients. Stir everything together. Chill and serve – on bread, on a bed of lettuce, or as a side salad with cantaloupe.

This helps me get over my craving for mayonnaise. I use it as a substitute for tuna, chicken, and egg salad.