Can I Get the Recipe? Week 21, Vol I, Nov 27, 2009 Recipe

Ingredients

• 2 tablespoons olive oil 1 cup yellow onions, chopped
• 4 cloves of garlic, minced
• 1 teaspoon dried thyme 16 ounces (2 cups) button mushrooms, sliced
• 2 large (4 small) boneless, skinless chicken breasts, cut into bite sized pieces 1/2 pound (250 grams) of orzo, cooked per instructions
• 4-6 teaspoons chicken bouillon granules
• 1 cup Parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 4 (4-5 ounce) salmon fillets, no skin
• 2 tablespoons butter
• 2 cloves garlic
• 4 – 6 tablespoons clotted cream
• 4 cloves garlic, minced 3 chipotles in adobo sauce (*spicy)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• 2 teaspoons dried oregano
• 3 3/4 cups chicken broth
• 4 pounds pork tenderloin
• Ingredients:1 medium onion
• 1 cup (frozen) peas
• 1 cup (frozen) corn kernels
• 1 small chili, diced (*spicy)
• 1 carrot, ends trimmed, cut into thick rounds
• 4 medium tomatoes, diced
• 1 (15-ounce) can navy beans, with liquid
• ½ of a medium winter squash, seeded and cut into 1 inch chunks (4 cups)
• 1 cup cooked short grain brown rice
• 1 (6-ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon dried sage
• 1 ½ quarts (6 cups) vegetable broth
• sea salt and fresh ground pepper to taste
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