The Friendly Food Store

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

To make prepping this homemade dog food a cinch and to save LOTS of time and dishes in the process I ...
Ingredients
6 cups cooked organic brown rice (3 cups uncooked rice)
2 pounds ground lean beef, cooked through, fat drained
4 hard boiled eggs, peeled and diced small
3 medium sized carrots, shredded or thinly sliced
1/4 cup minced curly parsley

A jar of sun-dried tomatoes does double duty for this healthy dinner recipe—the flavorful oil ...
Ingredients
1 ¼ pounds salmon
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots

Ingredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter

Ingredients
6 bell peppers (cut in half lengthwise and seeds removed)
3 tablespoon olive oil (separated)
3 cloves garlic (minced)
1/2 onion (diced)
1 pound ground beef

ingredients
Ingredient Checklist
1 pound cleaned baby squid
½ teaspoon finely grated lemon zest
½ teaspoon finely grated lime zest
½ teaspoon finely grated orange zest
1 ¼ teaspoons crushed red pepper
1 cup extra-virgin olive oil
2 cups flat-leaf parsley leaves (coarsely chopped)
6 anchovy fillets
4 large garlic cloves (smashed)
2 tablespoons drained capers
1 large shallot (chopped)
2 tablespoons red wine vinegar
Sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
4 ounces baby arugula
3 cups cantaloupe cubes (about 1 pound)
2 inner celery ribs (thinly sliced)
1 small fresh hot red chile (thinly sliced)

Step 1
Slit the squid bodies lengthwise and open them on a work surface. Score a cross-hatch pattern on the insides and transfer to a bowl. Fold in the tentacles, the grated citrus zests and 1 teaspoon of the red-pepper flakes and 1/4 cup of the olive oil. Refrigerate for 1 hour.

Step 2
Meanwhile, in a food processor, combine the parsley, anchovies, garlic, capers and shallot and pulse until finely chopped. Add 1/2 cup of the olive oil and pulse to a coarse puree. Add the vinegar and the remaining 1/4 teaspoon of crushed red pepper and season the salsa verde with salt and pepper.

Step 3
Light a grill or preheat a grill pan. Season the squid with salt. Grill over high heat, turning once, until charred in spots, about 5 minutes. Transfer all of the squid bodies to a work surface and thinly slice them. Transfer the squid to a medium bowl and toss with half of the salsa verde.

Step 4
In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and season with salt. Add the arugula, melon, celery and fresh chile and toss gently. Add the squid and toss again. Transfer the salad to a platter or plates and serve the remaining salsa verde on the side.

Ingredients
1 medium orange
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 tsp. chopped fresh thyme
2 tsp. white-wine vinegar
Kosher salt and freshly ground black pepper
1/4 lb. (4 to 6) cleaned calamari bodies (no tentacles), rinsed and patted dry
16 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
1 red bell pepper, quartered lengthwise and cored
1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise
5 oz. baby arugula (about 5 cups)
Nutritional Information
Preparation
Prepare a medium-high gas or charcoal grill fire.

Finely grate 1 tsp. of zest from the orange and then squeeze 1/3 cup juice. In a small bowl, whisk the juice and zest with 1/4 cup of the oil, 1 tsp. of the thyme, the vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper.

Using a sharp pairing knife, cut open the calamari bodies lengthwise and lightly score both sides in a cross-hatch pattern. Put them in a medium bowl with the shrimp and red pepper and toss with the remaining 2 Tbs. oil, 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Thread the shrimp on 3 or 4 metal skewers.

Grill the shrimp and peppers (skin side up), covered, until they have good grill marks, 2 to 3 minutes. Flip both and continue to grill until the shrimp are just firm and opaque, about 2 minutes more. Move the shrimp to a clean plate and let the peppers continue to cook until they’re soft and the skin is charred, about 5 minutes more. Meanwhile, grill the calamari until barely cooked through, about 1 minute per side. When the calamari and peppers are done, move them to the plate with the shrimp.

Cut the calamari into quarters lengthwise and remove the shrimp from the skewers. Peel and thinly slice the red peppers. In a large bowl, toss the fennel and arugula with half of the vinaigrette. Season to taste with salt and pepper. Distribute the greens on 4 plates and top with the shrimp, calamari, and red peppers. Drizzle with some of the remaining vinaigrette and serve

Ingredients 2 pounds cleaned squid. 3/4 cup olive oil. 1 teaspoon salt. 1/4 cup lemon juice (from about 1 lemon) 2 teaspoons wine vinegar. 1/4 teaspoon fresh-ground black pepper. 3 tablespoons thin-sliced basil leaves. 1/2 head green leaf lettuce, torn into bite-size pieces (about 1 quart) DirectionsInstructions Checklist
Step 1
Slit the squid bodies lengthwise and open them on a work surface. Score a cross-hatch pattern on the insides and transfer to a bowl. Fold in the tentacles, the grated citrus zests and 1 teaspoon of the red-pepper flakes and 1/4 cup of the olive oil. Refrigerate for 1 hour.

Step 2
Meanwhile, in a food processor, combine the parsley, anchovies, garlic, capers and shallot and pulse until finely chopped. Add 1/2 cup of the olive oil and pulse to a coarse puree. Add the vinegar and the remaining 1/4 teaspoon of crushed red pepper and season the salsa verde with salt and pepper.

Step 3
Light a grill or preheat a grill pan. Season the squid with salt. Grill over high heat, turning once, until charred in spots, about 5 minutes. Transfer all of the squid bodies to a work surface and thinly slice them. Transfer the squid to a medium bowl and toss with half of the salsa verde.

Step 4
In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and season with salt. Add the arugula, melon, celery and fresh chile and toss gently. Add the squid and toss again. Transfer the salad to a platter or plates and serve the remaining salsa verde on the side.