cook

Toss 4 cups salad greens, a 14-oz can cannellini beans, 1 cup grape tomatoes and 1/2 cup sliced red onions with 2 Tbsp each olive oil and lemon juice, add salt and pepper. Serve over cooked breaded chicken cutlets.

Whisk 4 Tbsp extra-virgin olive oil with 2 Tbsp balsamic vinegar, salt and pepper. Toss salad greens with sliced roasted peppers and dressing; top with thinly shaved Parmesan.

Jon eating dinner

and bread sticks

This time with cheese, lettuce and crab meat.

with avocado, tuna and pepper jack cheese.

Jon is the chef today.

Jon at the dinner table

mit gebackenem Käse

with mashed sweet potatoes and green beans.
Mash sweet potatoes with butter and maple syrup.
For dessert we had fresh strawberries with yogurt.