Scalloped Potatoes

2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees F. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes. Cool for 10 minutes before serving.

Broccoli Salad

2 bunches of broccoli.  (I use a 1/2 bag of the broccoli crowns from Costco)
1/4 c. red onion diced
1 c. golden or regular raisins
1 lb. bacon, cooked, cut into small pieces  

Dressing:
1 c. Mayonnaise
1/4 c. apple cider vinegar
1/2 c. sugar

Mix in blender.
Toss dressing into salad right before serving.

Date Bars

Crust:

3/4 c. butter

1 c. brown sugar

1/ 1/2 c. flour

1 3/4 c quick oats

1 tsp soda

1 tsp. salt

Put half of mixture in pan, spread with date paste.  Add a little milk to crumbs for top crust.

Date Paste

Cook until thick:

1/2 lb. ground dates

1/4 c. water 

3/4 c. sugar

I am sure there are more directions than this, pretty sure the pan is baked after assembly. This is all the info I was given, but I will try to find out more and update this entry...so sorry!

Turkey Penne Salad

1 lb. penne pasta

1 med red bell pepper

1 med. yellow bell pepper

1 English cucumber

2 c. sugar snap peas

3 c diced deli turkey breast

1 head hearts of romaine lettuce

Cook pasta al dente.  Cut sugar snap peas in half, dice English cucumber and red and yellow peppers.  Clean an tear lettuce.  Combine diced turkey, cooked pasta, bell peppers, cucumber and snap peas.  Toss with Zesty Lime Dressing to taste just before serving.

Zesty Lime Dressing

1/2 med. sweet read onion

juice of 2 limes (1/4 c.)

3/4 c. sugar 

1/2 c. oil

1/2 c. rice vinegar

1/2 tsp salt

1/2 test freshly ground peppercorn

Mix together in a blender, chill.

Roasted Grape Chutney

This was served atop warm Brie. To warm Brie, trim the rind from the top, and bake on a lightly greased baking sheet at 400 degrees for 7 to 9 minutes.

1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 Tbsp. olive oil
1 Tbsp red wine vinegar
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Stir together all ingredients. Spread grape mixture on an aluminum foil lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.

Athenian Salad

2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. honey
Salt and black pepper to taste
2 cups thinly sliced romaine lettuce
1 cup seeded and thinly sliced cucumber
1 cup halved grape or cherry tomatoes
1/3 cup kalamata olives
1/4 cup sliced scallions (green part only)
1/4 cup minced fresh parsley
2 Tbsp. minced fresh mint
1/3 cup crumbled feta

Whisk together lemon juice, oil, and honey for the dressing; season with salt and pepper.
Combine romaine, cucumber, tomatoes, olives, scallions, parsley and mint in a large bowl. Toss with vinaigrette and garnish with feta.

Red & Green Salad with Basil Vinaigrette

3 Tbsp. white wine vinegar
3 Tbsp. minced fresh basil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. sugar
1/2 tsp. kosher salt
1/3 cup olive oil
4 cups torn green leaf lettuce
2 cups torn radicchio

Pulse together vinegar, basil, lemon juice, Dijon, sugar, and salt in a blender or food processor. With machine running, drizzle in oil and blend until emulsified.
Toss lettuce and radicchio with vinaigrette until coated right before serving.