The Friendly Food Store

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

To make prepping this homemade dog food a cinch and to save LOTS of time and dishes in the process I ...
Ingredients
6 cups cooked organic brown rice (3 cups uncooked rice)
2 pounds ground lean beef, cooked through, fat drained
4 hard boiled eggs, peeled and diced small
3 medium sized carrots, shredded or thinly sliced
1/4 cup minced curly parsley

Ingredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter

Ingredients
6 bell peppers (cut in half lengthwise and seeds removed)
3 tablespoon olive oil (separated)
3 cloves garlic (minced)
1/2 onion (diced)
1 pound ground beef

Ingredients 2 pounds cleaned squid. 3/4 cup olive oil. 1 teaspoon salt. 1/4 cup lemon juice (from about 1 lemon) 2 teaspoons wine vinegar. 1/4 teaspoon fresh-ground black pepper. 3 tablespoons thin-sliced basil leaves. 1/2 head green leaf lettuce, torn into bite-size pieces (about 1 quart) DirectionsInstructions Checklist
Step 1
Slit the squid bodies lengthwise and open them on a work surface. Score a cross-hatch pattern on the insides and transfer to a bowl. Fold in the tentacles, the grated citrus zests and 1 teaspoon of the red-pepper flakes and 1/4 cup of the olive oil. Refrigerate for 1 hour.

Step 2
Meanwhile, in a food processor, combine the parsley, anchovies, garlic, capers and shallot and pulse until finely chopped. Add 1/2 cup of the olive oil and pulse to a coarse puree. Add the vinegar and the remaining 1/4 teaspoon of crushed red pepper and season the salsa verde with salt and pepper.

Step 3
Light a grill or preheat a grill pan. Season the squid with salt. Grill over high heat, turning once, until charred in spots, about 5 minutes. Transfer all of the squid bodies to a work surface and thinly slice them. Transfer the squid to a medium bowl and toss with half of the salsa verde.

Step 4
In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and season with salt. Add the arugula, melon, celery and fresh chile and toss gently. Add the squid and toss again. Transfer the salad to a platter or plates and serve the remaining salsa verde on the side.