Rustic grapes: Take one bunch of red grapes and roast them at 350˚ for 45 min.
Bagna cauda: Mince six cloves garlic and one can anchovies, simmer in 1/2 cup butter
and 1/2 cup olive oil for 45 min. Serve with a variety of fresh veggies.
Crusty rosemary and olive pot bread: Combine 4 cups flour, 1 tsp sugar, 1 tsp salt,
1 tsp yeast, 1 cup coarsely chopped olives, 3 TBS fresh rosemary, and 2 cups water.
Let dough rise at room temp for 24 hours. Fold in and allow secondary rise for 2 hours.
Preheat pot to 450˚, put dough in pot and bake covered for 55 min, then reduce heat to
425˚ and bake uncovered another 15 min.
Splendiferous beef stew: Put 3 lbs stew beef, 2 pkg artichoke hearts, 1 cup red wine,
1/2 cup water, 2 beef bouillon cubes, 2 tsp dill weed, and 2 cloves minced garlic in
slow cooker. Cook all day on low. Add 1 cup mushrooms 1/2 hour before serving.
White chocolate cheesecake: Combine 6 oz melted white chocolate chips with 1 lb cream
cheese, 1/4 cup sugar, 3 eggs, and 1/4 cup sour cream. Bake in spring form pan at 325˚
for 30 min. Chill before serving.
(Raspberry sauce for cheesecake: blenderize a bunch of raspberries with sugar to taste)