Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Preheat oven to 400.
Simmer and whisk water, butter and salt until butter melts. Add flour and stir rapidly with a wooden spoon until it forms a ball; continue until dough is no longer sticky, 1-2 minutes longer. Cool 2-3 minutes.
Beat in eggs one at a time. Stir in cheese and pepper.
Drop by tablespoons onto greased (or parchment-lined) baking sheets.
Bake about 30 minutes until golden brown. Center should be slightly eggy and moist when done.
Cook rice.
Beat egg white lightly with a fork and mix in 1 T sherry, salt, pepper, and cornstarch. Slice chicken into 1-inch slices, add to egg white mixture, and turn pieces to coat them.
Heat 3 T oil in a wok or skillet over high heat. Add chicken and stir-fry until golden. Remove from heat.
Heat 3 T oil and fry cashews gently until golden-brown. Remove with a slotted spoon and drain on paper towels.
Add remaining oil to pan, heat, and stir-fry green onion, green pepper, and bamboo shoots for 1 minute. Add remaining tablespoon of sherry with soy sauce, sugar, and cornstarch mixed with water. Stir until thickened. Add chicken, turn to coat with sauce, and heat through. Sprinkle with cashews and serve over rice.
Preheat oven to 375. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.
Bake for 25-35 minutes until potatoes are fork-tender and golden.
Sprinkle with freshly chopped parsley and dressing for dipping.
Squeeze the juice from one of the limes and cut the other into wedges. Combine maple syrup, balsamic vinegar, soy sauce, lime juice, and garlic in a small saucepan.
Sprinkle an even layer of salt and pepper (about 1/4 tsp each) in a nonstick skillet. Place salmon fillets skin-side-down in the skillet, and sprinkle them with more salt and pepper.
Cook salmon over medium heat until the fat begins to puddle around the fillets, about 7 minutes.
Turn salmon fillets over and cook (without moving them) to an internal temperature of 125 degrees, about 7 minutes more.
Transfer fillets to a serving platter, cover with foil, and keep warm.
Cook glaze over medium heat until thick and syrupy, about 5 minutes, stirring occasionally.
Source: https://www.americastestkitchen.com/recipes/15383-sweet-and-tangy-glazed-salmon
Put diced potatoes in salt water with parsley, bay leaf, and onion. Bring to a boil.
For dumplings, mix together egg, salt, and milk, and then add enough flour to make a stiff dough.
When the potatoes start to boil, add dumplings, and boil for 10 minutes.
Add cream and butter and ham.
Mix together the water, olive oil, flour, salt, oregano, milk, and yeast like bread dough. Allow it to rise.
Roll the dough out to 1/2 inch thickness on a greased pizza pan or baking sheet. With a pizza cutter, cut into strips that are one inch wide. Allow the dough to rise again.
Stir together the parmesan, garlic powder, garlic salt, onion powder, and oregano.
Brush breadsticks with oil and sprinkle them with the seasoning mixture.
Bake at 350 degrees for 15-20 minutes.
Separate cilantro leaves and stems. Use a chef's knife to chop the leaves; set aside. Cut stems into 1-inch pieces.
Add cilantro stems, onion, and garlic to food processor and process until finely chopped, about 10 seconds. Remove from food processor and scrape the mixture into a large saucepan.
Process tomatoes with their liquid in the food processor until smooth, about 30 seconds.
Add oil to the onion mixture in the saucepan. Cook over medium-high heat, stirring often, for 5-7 minutes, until the onions are softened and beginning to brown.
Add paprika, cumin, turmeric, ginger, and fennel seeds. Cook and stir for one minute.
Stir in chickpeas and their liquid along with the processed tomatoes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Stir in garam masala and salt. Cook uncovered for 10-12 minutes, until sauce thickens.
Serve with rice or naan and sprinkle with cilantro leaves.
Brown ground beef. Add pepper and onion and cook until tender.
Add tomato sauce, water, and seasonings. Simmer uncovered for 5 to 10 minutes.
Cook macaroni and add it along with the cheese packet.
Peel shrimp.
Melt butter with oil. Cut garlic bulb in half crosswise. Separate and peel cloves. Add to butter mixture and saute two minutes.
Stir in wine, vinegar, lemon juice, peppers, bay leaves, salt, rosemary, oregano, and crushed red pepper. Cook and stir one minute.
Add shrimp. Cook 5-6 minutes, just until pink.