Appetizer

Orange-Glazed Meatballs

Ingredients

1 package (22 ounces) frozen fully cooked angus beef meatballs

1 jar (12 ounces) orange marmalade

1/4 cup orange juice

3 green onions, chopped, divided

1 jalapeno pepper, seeded and chopped

Procedure

 Prepare meatballs according to package directions.

 In a small saucepan, heat the marmalade, orange juice, half of the green onions and the
jalapeno.
 Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with
remaining green onions.

Soup

Cream Of Mushroom Soup

Ingredients

2 tablespoons salted butter

1 cup medium yellow onion (50 g), chopped

2 cloves garlic, minced

1 cup white button mushroom (75 g), chopped

1 cup cremini mushroom (75 g), chopped

1 cup shiitake mushroom (75 g), chopped

1 teaspoon salt

1 teaspoon pepper

2 tablespoons all-purpose flour

¼ cup white wine (60 mg)

4 cups vegetable stock (960 mL)

⅓ cup heavy cream (80 mL)

1 sprig fresh parsley, for garnish

Procedure

In a large saucepan over medium-high heat, melt the butter, then add the onion and sauté until
translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.

Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.

Add the flour and stir to coat the mushrooms, until combined.

Add the white wine, stir, and cook until combined, about 1 minute.

Add the vegetable stock, stir, and simmer for 15 minutes.

Add the heavy cream and stir to combine.

Blend soup to your desired consistency with an immersion blender or standing blender.

Garnished with parsley.

Salad

Chicken Salad

Ingredients

For the salad:

1-pound raw boneless, skinless chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken
meat)

2 ribs celery, chopped

1/2 red bell pepper, seeded and chopped

4 to 6 green olives, pitted and minced

1/4 cup chopped red onion

1/2 to 1 apple, cored and chopped

1/3 head iceberg lettuce, sliced and chopped

For the dressing:

5 tablespoons mayonnaise

1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey)

2 teaspoons freshly squeezed lemon juice

Salt and pepper to taste

Procedure

 Poach the chicken (skip if using already cooked chicken):

 Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast
(cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the
pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.

Make the dressing:

 Prepare the chicken salad dressing in a large bowl. Mix together the mayonnaise, preserves, and
lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not
be too sweet, nor too sour.
 Add more preserves or lemon juice until you have reached the balance you want. Add salt and
pepper to taste.
 Mix in the chopped celery, bell pepper, olives, red onion, and apple
 Dice the chicken, mix with dressing and vegetables:
 Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that
is what you are using for this salad.) Mix it in with the dressing and vegetables.

Add lettuce:

At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.