Foodie Heaven

Ingredients:

8 oz of Swiss cheese.
4 oz of Gruyere cheese.
1 cup of dry white wine.
1 ½ tablespoons of cornstarch.
1 tablespoon of Kirsch.
1 garlic clove.
French bread, cut into one-inch cubes.

Procedure:

Grate the cheeses and mix with the cornstarch.

Slice the garlic clove in half.

Rub half of the garlic over inside of a starsol fondue pot.

Finely slice the other half of the garlic and add to pot.

Add the dry white wine to pot and heat slowly until it begins to bubble.

Gently stir in the cheese/constarch mixture.

Add the Kirsch and serve with diced French bread.

Source:

I found this recipe on the fondue recipes website. 

Ingredients

10 lamb rib chops, one-inch thick.
1 tablespoon of olive oil.
Coarse salt.
Freshly-ground black pepper.

Procedure

Place chops on the heated grill pan.
Brush with olive oil.
Season with salt and pepper.
For rare chops, cook 3 to 5 minutes per side.

Source

http://www.lambrecipes.org/simple-grilled-lamb-chops.html 

Sushi ingredient list:

4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
½ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.

Preparation procedure:

In a suitably sized starsol mixing bowl, combine the rice vinegar with the sesame oil.

Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.

Remove from the marinade and drain.

With a blender, whip the sweet potatoes until they are smooth and creamy.

Lay a piece of plastic wrap on a flat surface.

Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.

Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.

Place ¼ cup cucumber strips in the middle.

Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).

Allow to chill for at least 3 hours before slicing.

Slice with a damp knife into half-inch thick slices.

Serve vegeterian sushi cold.