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INGREDIENTS

• 1 cup water
• 2 teaspoons olive oil
• 2 teaspoons sugar
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon salt
• 2 1/3 cups bread flour
• 2/3 cup whole wheat flour
• 1 teaspoon active dry yeast
• 1/4 cup sun-dried tomatoes, finely chopped (NOT the oil-packed ones!)
• 3 tablespoons finely chopped onionsor shallots
• 3 cloves garlic, finely minced

DIRECTIONS

1. Add all the ingredients EXCEPT the tomatoes, onion and garlic to the machine in the order recommended by the manufacturer.
2. Select the basic white bread cycle, and start machine.
3. When the”additions” beeper sounds, add the remaining three ingredients.

INGREDIENTS

• 1 1/2 lbs cherry tomatoes
• 1 bulb of garlic, cloves peeled and sliced crosswise thinly
• 1 tablespoon olive oil
• 1 teaspoonitalian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 eggs
• 1 cup milk
• 1/4 cup flour
• 1 1/2 cups provolone cheese

DIRECTIONS

1. Arrange tomatoes single layer in 1.
2. 5 litre (or quart) casserole dish.
3. (If they’re quite big in size they can be halved first.).
4. Sprinkle on the garlic slices.
5. Add oil, seasonings and toss to coat.
6. Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
7. Remove from oven and reduce oven temperature to 350°F.
8. In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
9. Sprinkle with provolone cheese.
10. Bake 40-45 minutes or until puffed and golden.

INGREDIENTS

• 2 lbs chicken
• 1 1/2 cupsunseasoned breadcrumbs or Italian seasoned breadcrumbs
• 3/4 cup parmesan cheese, grated
• 1/2 cup fresh parsley, finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons salt
• 1/8 teaspoon pepper

DIRECTIONS

1. Dip chicken into melted butter and roll in bread crumbs.
2. Place pieces in pan, sides touching, and dot with bits of butter.
3. Bake at 350*- uncovered- about 1 hour or until easily pierced with fork.

INGREDIENTS

• 2 tablespoons coconut oil
• 1 teaspoon garlic, minced
• 4 cups string beans, cut into bite size pieces (fresh or frozen)
• 1/2 teaspoon thyme
• 1 teaspoon hunza salt
• fresh ground pepper
• 2 cups water
• 2 teaspoons vegetable brothor
• 1 vegetable bouillon cube
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In heavy skillet, heat oil.
2. Add garlic and string beans, sauté over high heat to sear beans, stirring frequently being careful not to burn them.
3. Add thyme, hunza salt, and pepper to taste.
4. Add water and vegetable broth.
5. Bring to boil, cover tightly, reduce heat to medium low, and simmer for 20-30 minutes.
6. Add more water if needed cook until beans are tender.
7. Frozen beans take about half the time.
8. Add add lemon juice, and toss well.

INGREDIENTS

• 1 (10fluid ounce)cancondensed cream of mushroom & garlic soup
• 2 1/2 cups shredded medium cheddaror sharp cheddar cheese
• 1/4 cup milk

DIRECTIONS

1. Pour condensed soup in small saucepan.
2. Add milk and stir.
3. Warm over low-medium heat.
4. Stir in shredded Cheddar cheese 1/2 cup at a time.
5. Stir every 30 seconds or so, until cheese is completely melted.
6. Continue to heat another minute then serve immediately.