The sauce goes well on anything that has a strong savory flavor. Especially the cauliflower dish that appears below. But don't take our word for it: dollop it wherever you most please!

1/2 cup yogurt
Zest of one Lime
Juice of 1/2 lime
1/4 tsp garlic powder
Mix it all up and get to dolloping, amigos!

This dish is an eastern twist on the classic:

1 Head of cauliflower                                      1/4 tsp cumin
2 cloves garlic, sliced                                     1/2 turmeric
1/2 jalapeno, sliced w/seeds                       1/4 tsp coriander
1 Splash peanut oil                                           Salt, Pepper

Chop and toss the head of cauliflower in a bowl with the other ingredients, then roast it for 20 minutes at 450 degrees, or until you see the edges of the cauliflower start to brown. 

Take the cauliflower out of the oven and sprinkle with cilantro. 
Serve with the Yogurt Sauce for best results. 

I can't believe it's not peanut butter! That's what you would be saying, if this almond butter didn't have such a distinct, and delicious taste.

Ingredients:

2 cups almonds
1.5 cups oil
1/2 tsp white sugar
1/2 tsp brown sugar
1/2 tsp cinnamon

Crush the almonds with a mallet, after putting them in a baggy. Then take all of the ingredients and throw them in a food processor until they become nice and smooth.

Pro-tip: Bread is for suckers! Eat this with a spoon.

This sauce requires 2 different parts:

1. Chili Oil: Take 3 Habanero Peppers 1 jalapeno pepper and some rosemary and put them in 1/2 of a fifth of everclear. Let it sit until the peppers turn white and the liquid turns an angry orange. This can be saved and used several times

2. The base: 1 cup tomato sauce                               1 strip bacon
                         1 tsp coriander                                        1 tsp cinnamon
                         3 tsp Paprika                                            1 tsp cumin                                                                                
                         1/2 tsp nutmeg

                         1 tsp ginger                                               1/2 cup apple cider vinegar
                         1/2 lemon juice                                       3 cloves garlic(whole)
                         Salt and pepper to taste                       1 tbsp crushed, toasted almonds
Steps:

Fry the bacon and discard the strip (or eat it!).  Save the grease.

Mix the tomato sauce, the vinegar, the almonds, the garlic, and all of the spices together thoroughly. Pour the mixture into the pan with the grease and mix. Add the lemon juice.

Now pour about a 1/3 of a cup into the mix. You can do more if you're feeling adventurous. 

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.

It's like a kick to the teeth but so much tastier.  Pair this sauce with french fries or Akkra for explosive results.

Mustard (yellow)
Mayo/Salad Dressing
Hot Sauce
Garlic Salt/Powder
Stone Ground Mustard
KC BBQ Sauce

Using mostly mayo, combine ingredients to taste.  Yeah, this is vague, but it's our recipe so suck it.

Serve as an appetizer and everyone will love you

10 Baby portobello mushrooms
Feta Cheese
Bacon
Basil
Salt & Pepper
Caribbean jerk sauce

Remove stalks from caps
Cook Bacon in pan with Caribbean jerk sauce
Crumble bacon over feta in bowl, add small amount of bacon grease
Mix basil, salt and pepper with feta
Fill caps with feta mix
Arrange on baking sheet and bake for 15-20 minutes

This breakfast dish goes perfectly with mimosas.

1 Filet of Salmon                                         Croissant
Eggs                                                                  Compte Cheese
Olive Oil                                                         Lemon
Dill                                                                    Guiness Mustard
Salt & Pepper                                    

Marinate Salmon in olive oil, dill, lemon,  pepper and salt for 30 minutes.
Bake Salmon in pan at 350 degrees for 25 minutes.
While salmon is baking, scramble eggs with salt and pepper
Put croissants in toaster oven, open faced, until brown.
Place slices of cheese on top of one half of croissants.
Remove salmon when done and place on top of croissants.
Apply mustard to other half and put scrambled egg on top.
Close croissant and enjoy!