all of these ingredients can be adjusted to your liking , just be sure not to skimp on the quality of the ingredients !', 'slice loaf of bread lengthwise', 'drizzle generously both sides of the bread with olive oil', 'place slices of prosciutto , staggered , on the bottom portion of the bread', 'grate cheese and sprinkle on top portion of bread', 'shake dried oregano and parsley on top of cheese', 'fold together both portions of bread and wrap in foil or shrink wrap', 'place brick or books on top , press and let sit at room temperature for one hour', 'these sandwiches can be made up to 24 hours in advance , just make as instructed including the 1 hour room temperature directions', 'you can then place in the refrigerator overnight , just be sure to let sit until room temperature for serving purposes', 'these are great for a picnic served with some lambrusco !'

place unpeeled onions in a pan , cover with water and boil for ten minutes or until tender , remove from water and cool', 'trim off the root of the onion and save , peel off the outer skin of the onion', 'using a spoon , hallow out the center of the onion so that there are only two outter layers left', 'chop the insides of the onions and reserve', 'over medium heat , heat the butter and cook the sage , chard , and garlic', 'remove from heat and mix with the chopped onions and the pine nuts', 'heat oven to 350 degrees', 'for sauce: heat the butter over medium heat and gradually stir in flour until it is absorbed', 'gradually add the milk a little at a time , bring to a boil and then lower heat to simmer until the sauce thickens', 'add the parmesan to the sauce , and then mix it in with the chard mix', 'stuff the onion cases with the herb and sauce mix', 'arrange onions in a greased 9x13 oven safe baking dish and add the vegetable stock and any of the left over stuffing to the dish around the onions', 'top the onions with the reserved root caps and heat in the oven for 20 minutes , or until heated through', 'upon serving , spoon the vegetable broth mixture over the onions', 'enjoy !'

boil water and set quail eggs in pot', 'boil for 5 minutes , then rinse under cold water', 'gently peel the shell and slice each egg in half lengthwise', 'to make the dressing:', 'break the chicken egg into a food processor or blender', 'add salt , garlic , mustard and black pepper , then blend together', 'pour the oil in a thin trickle through the hole in the top with the machine still switched on', 'when all the oil is all in , add the vinegar , lemon juice and tarragon , then blend for one minute', 'for the salad:', 'arrange 3 butter leaf leaves on each plate and top with spinach', 'arrange the eggs on the salads', 'sprinkle peas evenly on each salad', 'drizzle each salad with the dressing and sprinkle toasted walnuts on top', 'grind black pepper lightly on top'

combine ketchup , lemon zest , lemon juice , celery and parsley in a small bowl', 'add shrimp and coat evenly', 'chill 20-30 minutes', 'line 4 cocktail glasses or small dishes with leaf lettuce and top each with 1 / 4 of chilled shrimp mixture'

heat oil and butter in a large skillet , add onions and saut until well browned but still soft about 15 minutes', 'add garlic and cook for 5 minutes more', 'add cabbage and cook until wilted', 'stir in wine and broth scraping the bottom to loosen browned bits', 'cover skillet', 'reduce heat to low and cook until cabbage is tender', 'salt and pepper to taste', 'if serving with pirogi , add cooked pirogi and simmer for about 5 minutes'

add beef , sausage , mushroom and onions to fry pan and cook until brown', 'add the rest of the ingredients and simmer for 10 minutes', 'add salt and pepper to taste', 'serve over toast or whatever you like', 'sit by a fire and enjoy !'