Nick’s Picks: Lunch Made Easier Classic Cobb Salad Ingredients- 1 Head of Romaine Chopped 2 Hard Boiled Eggs 2-3 Plum Tomatoes Diced 1-2 Avocados Diced 1 Pound Chicken Breast Cooked and Diced 6 oz Ham diced Blue Cheese Crumbles Method- Top the lettuce with all or some of the above. Add in your own favorites
Nick’s Picks: Olive Tapenade Stuffed Grilled Zucchini Ingredients Bold Mediterranean flavors! Great for entertaining, a vegetarian dish or just to mix things up! 6-8 Medium Zucchini 2 Cups Pitted Green Olives Drained 1 Cup Pitted Kalamata Olives Drained 3-4 Cloves of Garlic 1/2 a red pepper Seeded 2 Sprigs Italian Parsley Juice from 1/2 a
Nick’s Picks: Monkey Bread Ingredients 24 Frozen Raw Dinner Rolls (Small) 1 Cup Brown Sugar 1 Box Butterscotch Cook and Serve pudding mix 1/4 Cup Sugar 1 Tsp Cinnamon 1 Stick Butter 1 Cup Pecans or Walnuts chopped Note: This is an overnight recipe. Method- At night, just before bed, spray a bundt or tube
Nick’s Picks: Cheddar And Potato Soup Ingredients About half a pound Extra Sharp Cheddar Cheese Shredded 4 Large Russet Idaho Potatoes Peeled and diced 4 Pieces of Celery Diced 1 Medium Onion Diced 3-4 Garlic Cloves minced 1/2 Gallon of milk 1 Stick of butter 1 Cup of Flour 1 Tbsp Salt 1/2 Tsp Black
Nicks Roasted Veggie Salad Ingredients 2 Ears of Corn Shucked About 1 lb. Red Potatoes Diced 4-5 Garlic Cloves 1 lb. Asparagus Chopped 1 Portobello Mushroom Cap Diced 1 Red Pepper Diced 1 Green Zucchini Diced 1 Yellow Squash Diced 1 Eggplant Diced 2 Tbsp Mesquite Seasoning 1/8 Cup Chopped Fresh Basil Olive Oil Salt