2 entreee Recipes

couscous, vegetable stock (college inn garden vegetable broth 14 1/2 oz. equals two cups), butter, salt, olive oil, turmeric, pistachio nut, shells removed, bell pepper, chopped up (multi-colored), spring onions, cleaned and chopped up (1/2 inch lengths ), kalamata olive, pits remove, coarsely chopped up, fresh tarragon (substitute 1 tbsp dry tarragon), tuna steaks, 2 lbs, cut into 4 small pieces (substitute 4 lbs, 4 large pieces), lime juice (marinade) or 4 tbsp lemon juice (marinade), marsala wine, flour, tarragon , 2 sprigs, capers, pepper, valencia oranges, cut up into 1/2 round slices, wedges, orange zest, kalamata olives, feta cheese, crumbled (french , less salty)

chicken thighs (no drumsticks, bone in) room temperature, adobo seasoning, coconut crustals, woodchuck amber apple cider