To Drink: Wine

To Eat: Village Salad

• thickly diced cucumber, tomatoes, and red onion
• 1 tbsp minced garlic
• 1/2 cup thinly chopped spinach
• 1/4 cup crushed pecans
• ¼ cup crushed almonds
• 1/2 cup crumbled feta

Dressing

• 2 tbsp lemon juice
• 1 clove minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp oregano
• 1/3 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Dash basil
• Dash onion powder

Mix dressing well. Coat salad. Thinly slice cucumbers lengthwise and garnish.

To Eat: Chicken Oporto

• 1/2 cup butter
• 1 1/2 cups fresh sliced mushrooms
• 1/4 cup flour
• 1 tsp salt
• 4 boneless skinless chicken breasts
• 1 1/2 cups heavy cream
• 1/3 cup white port wine
• Dash pepper
• Dash nutmeg
• Dash ginger
• Dash paprika
• Dash lemon juice

Cook mushrooms in hot butter for 7 minutes then set aside. Coat chicken with flour, salt, pepper, nutmeg, ginger, and paprika. Cook chicken in pan until brown. Stir in cream, port, lemon juice, and add mushrooms. Heat until boiling. Turn to low and simmer 15 minutes.

To Eat: Roasted Cauliflower and Beans

• 1 cauliflower
• 1/2cup cut green beans
• 1/2 cup cut yellow beans
• 2-3 cloves minced garlic
• 1 tsp lemon juice
• 1/4 cup olive oil
• 1/4 cup Italian dressing
• Salt and pepper
• Parmesan cheese

Cut cauliflower into florets and mix with beans and garlic. Place into baking dish. Mix lemon juice, olive oil, and Italian dressing. Coat vegetables. Sprinkle with salt, pepper, and parmesan cheese. Bake at 400 for 25 minutes.

To Eat: Basmati Rice

To Eat: Fresh, cooked asparagus

Dessert: Frozen Raspberry Cupcakes

• 3/4 cup graham cracker crumbs
• 3 tbsp melted butter
• 3/4 cup crushed raspberries
• 4 ounces cream cheese
• Dash of vanilla
• 10 1/2 fluid ounces of sweetened condensed milk
• 1 cup Cool Whip

Mix graham cracker crumbs and melted butter. Spoon into cupcake liners and pat down firmly. Beat cream cheese and vanilla, then add 1/2 cup of raspberries and mix. Stir in Cool Whip and spoon into cupcake liners on top of graham cracker crust. Freeze for 5 hours. Pour rest of raspberries on top, keep cold, and serve.