This is Why i Cook .com

Braised Picanha (Butter, Parsley, Basil, Lime, Oyster sauce)
Olive Ciabatta
Havarti and Cheddar Cheese
Dijon Mustard

Boneless pork chops – Marinated in Red pesto and Lemon, inside cut (like a bun), stuffed with chopped onions, garlic, basil, a roll of Prosciutto with red pepper and asparagus with havartti cheese. Oven rosted with olive oil.
Mash potatoes – Small cream potatoes, parsley, garlic , onions.
Bottom Souce – red peppers, tomatoes, mushrooms, parsley.
Beer – Shneider Weisse, Hefe-Weizenbier

Seared and Braised Top Sirloin on Cider, Challots and herbs.
Broiled eggplant topped Chopped tomatoes, garlic, parsley and basil
Rosted garlic as garnish

Seared boneless top sirloin, sea salt and pepper
Aspargus risotto ( sake, chicken stock, challots, garlic, butter, milk)
Leeks ( broiled, olive oil, balsamic vinager, squeezed lemon, pepper.

Grilled aspargus
White rice(cooked with; caroots, blueberries, Ginger, onions, mint, basil, chickenstock, salt and pepper)
Base of chopped tomatoes (brased with chopped anios, garlic, basil, parsley.
Squeezed lemon on top