Grilled Meatloaf Burgers (RC Cook's Country June / July 2013)

So uh, reading is hard, an clearly I didn't do it.  Cause when I combined all the ingredients and went to look back, I end up needing to top it with a sauce which I had already combined with all the meats.  So...It became sloppy Joe's   I used most of the remaining BBQ sauce that Joseph had made and they turned out pretty good.  Though we didn't have enough bread left in the house.

Chicken Divan (p27 Cook's Country June / July 2013)

This took a bit longer then I thought to make, even when I had prepped everything first.  It did, however, end up tasting really good.  Especially since ended up being a combination of chicken and broccoli, basically.  Since broccoli isn't the most popular ingredient in this house, and we both liked it, the sauce that went with it tied everything together and made it quite tasty.

Open Face Brie, Apple and Arugula Sandwiches

Simple, good and fast.  La Mie ciabatta and some Henri Huton Belletoile Brie (70%).  The Brie had a bit of extra funk, but not to much, so it made for a nice balanced sandwich.

Fettuccine with Sausage and Kale

I made this real quick, before I headed off to the Cheese Shop's Gypsy Beer & Cheese class.  So I made dinner, ate, and then left it warming for Shannon when she got home (she had no desire to sample beers).  It was pretty good.  I used Red Russian Kale from Cleverly Farms.

Open Face Bacon and Egg sandwiches with Arugula

Another simple sandwich, the issue here was I thought I had more bacon (unfrozen) then I did.  So one of them got ham on them.  I've made this before, I'll make it again, though I'll cook or use less of the shallots.