A salad best paired with a Mediterranean-style dish.  Also, Mike's first attempt at making a salad that somehow worked.

2 Bags Mixed Lettuce                                               1/2 Can of Large Olives (Stuffed)
1/3 Onion, Sliced                                                       Lemon Juice
1 Can Diced Italian Tomatoes                               Olive Oil
1 Small Can Sliced Mushrooms                            Wine Reduction Leftovers
1 Log Goat Cheese, Sliced                                       Basil
3-4 Sliced Roasted Red Peppers (Canned)      Rosemary
Salt and Pepper

Mix all ingredients in a large salad bowl.  Take the remnants of a wine reduction sauce (explained in other entries) and pour over the salad.  Add several squirts of lemon, and season with salt, pepper, basil, and rosemary to taste.  Toss salad a second time to ensure a proper mixture.

This entree is a delicious first foray into the world of making chili.

2.5 lb Ground Beouf                                                1.5 Sticks Celery, Chopped
4 Slices (or more) Bacon                                       3 Garlic Cloves, Thinly Chopped
1 Can Kidney Beans                                                 6 Jalapeno Peppers, Chopped
1 Can Black Beans                                                     1 Handful Crimini Mushrooms, Chopped
2/3 Can Fire Roasted Tomato Salsa                 Crystal Hot Sauce
2 Cans Mexican-Style Diced Tomatoes           Mexican Chili Powder
1 Can Tomato Soup                                                  Brown Sugar
1 Onion, Diced                                                            Beef Bouillon
1.5 Cups Water                                                           .5 Cups Whiskey

Bring water and whiskey to boil in a medium saucepan, then stir beef bouillon until it is dissolved into mixture.  Set mixture to the side.  Cook bacon in a large pan until slightly crispy, then remove.  Drain half of the grease, but leave remaining in the pan.  Add ground beouf to pan and cook on medium until browned (spice with pepper to taste).  Combine all ingredients into a large slow cooker, topping with bouillon-whiskey mixture and adding copious amounts of chili powder and Louisiana hot sauce to taste.  Stir mixture thoroughly, then cook on low heat for four hours (three hours minimum).

Pro Tip: Store chili in fridge overnight for best results.  Remember, the longer in the slow cooker, the more delicious the chili.