Combine the first four ingredients, change to your taste. Spread a quarter of the mixture on each side of each cutlet. Bake until done, usually 10-12 min.

Heat the oil in a pot. Once the oil is hot, add the sliced shallot and cook until barely browned. Stir in the almonds and brown. Add the rice mixture and stir to coat in oil. Let cook for two minutes stirring two or three times. Pour in the broth and bring to a boil, uncovered. Once the liquid is boiling, stir and reduce the heat to a simmer. Cover the pot and let cook for 20 minutes then turn heat off and let sit covered for 15 minutes. Fold in the mushrooms and serve.

Dollop Maple Syrup (optional)

1/2 tsp Cinnamon

1 Frozen Banana, cut into chunks

1 c Frozen Fruit (your choice)

Combine first three ingredients in blender. Turn on low and begin adding fruit pieces through lid opening. Pour into serving container and top with granola.

Red wine vinegar

1 scallion, sliced

Mustard

Empty the can of tuna, including the oil, into a bowl. Add a splash or two of red wine vinegar, the sliced scallion and some mustard to taste. Mix together and serve or refrigerate.

Combine the oats, nuts, and coconut in a bowl. I add about a 1/4 cup of the maple syrup, use more or less to your taste. Sprinkle some cinnamon and grate some nutmeg on top. Stir to mix evenly. Spread mixture evenly on a large cookie sheet with raised sides. Granola should be no deeper than one inch. Bake for 20 min. at 350 degrees F and stir. Lower heat to 200 deg. F. and bake another hour stirring every 15 to 20 min. Let cool and store in the refrigerator. Makes 2.5 quarts.

3/4 cup Balsamic Vinegar

1/2 tsp. prepared mustard

1/2 tsp. minced garlic or shallot.

Combine all ingredients in a bottle or jar and shake to mix.

Notes:

For a lighter version you can use canola oil and rice vinegar.

This is a very basic dressing, you can use any herbs you want to change the flavor

You will need to take the dressing out of the refrigerator and bring to room temperature before serving.