Dante

Meatloaf with mashed potatoes

Chicken cordon bleu with sauteed mustard greens

Tonight's dinner: Cauliflower Paprikash over rice.

Ripe

Tonight;s dinner: mango and veggie curry over rice mai fun noodles.

Tonight's dinner: Chicken Marbella variation (using just chicken breast, and done as a saute dish) with steamed corn (with nutritional yeast, smoked paprika, and umeboshi vinegar) on the side.

Tonight's dinner: pork, bean, and tomatillo chili with pita and slow-sauteed baby carrots (aka: what I threw together in my head while shopping)

Tonight's dinner: Cheese (Camembert, Nettle Meadow Farm's Three Sisters, Cobb Hill Cows in the Kitchen garlic/herb Havarti, and Sweet Rowan Farmstead's Mountain Ash) with crackers and home-made chicken salad.

I'm a great fan of the stuff, and that came out of my studies of vegan cuisine, but I love using it on veggies, or as a flavour for sauces and such.

Tonight's dinner:ground pork pies with corn-and-edamame succotash sprinkled with nutritional yeast on the side.

Tonight's dinner, sauteed steak tips with smashed potatoes and steamed rapini

Not like a french fry but I give them a coating of flour first that gives some crispiness.

Last Night's Dinner: Sloppy Joes with daikon fries on the side

Last night's dinner, dumplings from Dumps-A-GoGo with a drizzle of ponzu, accompanied by sauteed chard with sesame oil and umeboshi vinegar.

Thanks for the shoutout, @blue_dolphin! I find it kind of difficult to describe- it has the sweetness from the bananas but with the savoury notes of the tomato paste as well, with a good balance between them and the spices, soy sauce and vinegar rounding it out. It works very well on meats of any kind, from burgers and hot dogs to chicken and pork. It would probably work well with fried fish too but I haven't tried it that way yet. I love the stuff, it's become one of my favourite condiments.

Tonight's dinner- home made ham and cheddar hot pockets with leftover greens and squash.

Belated holiday dinner pic- slow cooked ham with roasted Blue Hubbard squash and sauteed chard.

It was entirely my wife's inspiration, I was just the one who made it. It is utter genius, though, indeed. I'm saving that one for repeat performances. And yes. it's impossible to have leftover Yorkshire. It just can't happen.

Breakfast: A Benedict variation that my wife, Kelly, came up with: Eggs and sausage on Yorkshire Pudding with Hollandaise sauce. Pancetta on the side.

Tonight's dinner: black eyed pea and potato curry with chard, over noodles.

I couldn't make up my mind what kind of saute' dish I wanted to make so here's chicken marsala/piccata/francaise over saffron rice with mushrooms, broccoli, and baby carrots

Tonight's dinner:sweet and sour tempeh over soba

Tonight's dinner, chicken stir fry with maple sauce

Tonight's dinner- Shepherd's Pie made with Thanksgiving leftovers

Turkey with cider jelly glaze, mashed potatoes with cider gravy with pan drippings, stuffing (bread, mushrooms, shallots), pan roasted watermelon radish slices.