For the Meatballs

• With your hands, press out as much water from the thawed or steamed spinach/chard.
• Mix together the spinach, beef, bread crumbs, egg, salt and pepper.
• Shape into 1-inch balls.
• Heat oil in a dutch oven over medium heat. When oil is hot, add a portion of the mead balls and brown on all sides. Remove them from pan with a slotted spoon, leaving drippings. Repeat until all meatballs are browned.

The Soup

• Add onion to the pan that the meatballs were cooked in and cook them, stirring occasionally until limp (about 5 minutes).
• Stir in beef broth, tomatoes and their liquid, breaking up the tomatoes if needed, beans and their liquid, oregano and basil.
• Cover and simmer for 10 minutes.
• Add carrots and celery. Cover and simmer for 10 minutes.
• Stir in pasta. Cover and simmer for another 10 minutes or until pasta is al dente.
• Place meatballs in the soup and heat through.
• Pass the Parmesan cheese.

• Cut the salmon filet into 4 pieces - leaving the skin on.
• Salt and pepper the salmon to taste.
• Sprinkle a little dill weed on each portion.
• In a medium non-stick skillet, melt the butter over medium-high heat.
• When the butter is melted and almost beginning to brown, add the fish, skin-side down.
• Reduce the heat to medium. Cook for 5-6 minutes, watching to be sure that the pan does not get to hot. You don't want the butter to burn.
• While the fish is cooking, squeeze a generous amount of lemon juice over the fish.
• After several minutes, you should see the fish beginning to change color as it cooks. When the fish is cooked about 1/2-3/4 of the way up, turn the fish over so that the skin is up - adding more butter as needed.
• Cook for an additional 3 minutes. Turn the fish back over so that the skin is down. You are looking for the fish to turn opaque. Be careful not to over-cook! Fish is done when it flakes easily.
• As soon as the fish is cooked, remove it from the pan to prevent over-cooking.
• Serve with additional lemon juice and melted butter.

• Wash the spinach well in cold water to remove any sand or grit.
• Spin it dry in a salad spinner, or let air drain until nearly dry. Leaving a little water on the leaves is fine.
• In a very large pot, heat the olive oil and sauté the garlic over medium heat for about 1 minute. Make sure that the garlic does not brown.
• Add the spinach, the salt, and pepper to the pot, tossing to coat the leaves with the oil.
• Cover the pot and let it steam for a couple of minutes - but not too long - you don't want it to lose it's deep green color.
• Uncover the pot, turn the heat up and cook the spinach for another minute or so, stirring until all the spinach is wilted.
• Remove from heat. Using tongs or a slotted spoon, remove the spinach to a serving dish. Top with butter, a little fresh lemon juice and a pinch of kosher salt.

• Preheat oven to 375 degrees F.
• Sift together the flour, baking soda and salt. Set aside.
• In another bowl, cream together the butter and sugars, beating until fluffy and light colored.
• Add the eggs, one at a time, mixing until just combined.
• Add the flour mixture, stirring until just incorporated.
• Add the hot water, butterscotch chips and oats and nuts if using. Gently stir until just combined. Do not over-mix.
• Using a standard cookie scoop or a level tablespoon, drop the batter onto an ungreased baking sheet. Bake 7-8 minutes for chewy cookies, 9-10 minutes for crispy cookies. Do Not Over-Bake!
• Remove from oven. Cool several minutes on the pan before removing the cookies to finish cooling on a cooling rack.

• Scrub the potatoes until clean.
• *Boil/cook potatoes until fork tender. Drain and let cool – (overnight is best).
• When the potatoes are cool, peel and dice into ½ - 1 inch chunks. Set aside or cover and refrigerate.
• Chop 5 of the boiled eggs and place on top of the diced potatoes.
• Chop the dill pickles.
• Slice the green onion, celery, radishes and grate or julienne the carrots.
• Place the veggies and pickles on top of the potatoes and eggs, reserving a few radish and green onion slices for garnish.

For the dressing.

• Combine the dressing ingredients in a small bowl. Stir to combine well.
• Pour onto the salad ingredients. Gently stir to combine and coat the salad ingredients.
• Taste to adjust seasonings. The salad may seem a little salty to begin with, but the potatoes will absorb the salt.
• Allow the salad to chill, covered in the refrigerator for at least several hours.
• When ready to serve, taste the salad and adjust seasonings as needed. When the taste meets your approval, place the salad into a serving bowl. Slice the remaining boiled eggs and place them on the top of the salad. Add the reserved radish and green onion slices. Lightly sprinkle paprika on top of the salad.
• Enjoy.