[teriyaki salmon]

Salmon filet (1/person)
Olive oil
Teriyaki sauce (we like Soy Vay Teriyaki)

Prepare broiling pan by covering with foil and brushing with olive oil. Place salmon skin side down and brush with olive oil.
Broil 4-6 inches from heat until fish flakes easily. (Depending on the thickness - I broil for 12-16 minutes). 

Remove salmon and drizzle with teriyaki sauce. 

Remove skin by sliding spatula under the salmon, or flipping over and removing skin. 

Serve immediately. 

[spicy toscana soup]

Serves 4 as an appetizer, 2 as an entree

Based on top secret's version of the same name

2 3/4 cup chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 pound hot ground sausage (I use jimmy dean hot sausage)
1/4 tsp salt
1/4 tsp crushed red pepper flakes

In a large skillet, cook the sausage over medium high heat. When crumbled and cooked, drain the fat from the meat by letting sit on a plate covered with a paper towel. 

Meanwhile, combine the stock and cream in a large pot over medium heat. 
Wash the potato and cut into 1/4 inch slices, then quarter the slices and add them to the soup. 

Wash and dry, then chop the kale. Add to the soup. 

Add the sausage to the soup. 

Add the spices and let the soup simmer for 1 hour. Stir occasionally. 

Optional: top with shredded Parmesan cheese. 

[pumpkin bread]

Yields two loaves

3 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
2/3 cup of water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Preheat oven to 350°. Grease and flour two loaf pans. Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for one hour or until golden brown.

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