Dressing:
1/4 cup fresh lemon juice
2 tablespoons honey
1 teaspoon olive oil
Dash of salt
Dash of freshly ground black pepper
Salad:
2 cups chopped Granny Smith apple (about 3 medium size apples)
2 cups chopped Cameo or Braeburn apple (Gala will do as well)
1/4 cup (1 ounce) Goat cheese or Blue cheese or Feta Cheese, crumble or grate
1/2 cup candied walnuts
4 cups mixed salad greens
1. Prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
2. Prepare salad, combine apples, cheese, and nuts. Drizzle dressing over apple mixture; toss gently to coat. Serve over greens.
** To make candied walnuts:**
1/4 cup sugar
1/2 cup chopped walnuts, toasted
Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 teaspoon salt. Set aside until cool; break into small pieces.
Roasted Rosemary, Dijon Mustard Pork Tenderloin -(serves 4-6) - Cost per Serving =$2.71
2 sprigs fresh rosemary
1 Tablespoon stone ground mustard
1 Tablespoon honey
1/2 Tablespoon cracked black pepper
1/2 Tablespoon kosher salt
1/4 cup Extra Virgin Olive Oil
1 pork tenderloin
1. Butterfly the pork tenderloin.
2. Mix together in a small bowl, rosemary, mustard, honey, pepper, salt, and oil. Rub the meat with the oil mixture. Place in a oven-proof pan, covered and refrigerate for at least 4 hours.
3. Preheat oven to 500 degrees. Roast in hot oven for 20 minutes (or until pork registers 170 degrees with a meat thermometer).
4. Let rest for 15 minutes then carve into 1/2 inch slices.
Garlic Roasted Potatoes - Ina Garten -(serves 4) - Cost per Serving = $0.85
1 1/2 pounds small red or white skinned potatoes (or mixture)
2 Tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon minced garlic (3 cloves)
1 Tablespoon minced fresh parsley, thyme, or rosemary (if using dried herbs, substitute 1 teaspoon)
1. Preheat oven to 500 degrees.
2. Cut potatoes in half or quarters and place on baking sheet. Sprinkle with olive oil, salt, pepper and garlic (and dried herbs if using). Toss until well coated. Spread the potatoes out into one layer; roast in the oven for 20 minutes, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
3. Remove potatoes from the oven, toss with the fresh herbs, season more to taste, and serve.
*Tip: you can cut the potatoes the day before and store in the refrigerator covered in water.
Carottes Vichy Carrots with Butter and Parsley - Classic French Cooking -(serves 4) - Cost per Serving = $1.06
2 pounds carrots (with tops still attached), peeled
1/2 cup water
1 teaspoon sugar
1/2 stick butter
salt and freshly ground pepper
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1. Put carrots into a heavy pan with water, sugar, and a small piece of the butter - about the size of a hazelnut. Season with salt and pepper, bring to a boil and cover tightly.
2. Turn the heat down and cook gently until all the liquid has been absorbed and the carrots are perfectly tender - 10-15 minutes. Remove the lid at the end of cooking and shake the pan over the head to evaporate any remaining liquid.
3. Chop the remaining butter into small pieces. When you are ready to serve the carrots, toss them with the butter and parsley - both should retain their freshness.
Carmel Cream Brownie Trifle with Berries - 20 servings
1 pkg. brownie mix
Water, vegetable oil, and eggs called for on brownie mix box
1 box (4 serving size) chocolate fudge pudding mix
2 cups milk
1 8 oz container frozen whipped topping, thawed (or make your own heavy whipping cream)
1/4 cup caramel topping
1 16 oz bag of frozen raspberries or strawberries, thawed
1. Make brownie according to package directions for a 13x9-inch pan, cool completely. Cut into 1-inch pieces.
2. Make pudding mix as directed on box for pudding, using milk; refrigerate.
3. Stir caramel topping into whipped topping. In a 3-quart glass bowl or trifle dish (or can be made in individual serving size using a wine glass or ice cream sunday dish), layer half each of the brownies, pudding, berries and whipped topping mixture; repeat. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.
-Be sure to use candles to create a mood. Try them at different heights and in glass to allow for the most reflection. 
Grab a pair of goblets or wineglasses and fill them half-way with water. Place a tea light inside and light for a beautiful elevated floating candle.
