Tuna salad

https://www.allrecipes.com/recipe/98579/barbies-tuna-salad/

parmesan is awesome...

Pecan bar gluten free

https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/

Substitute flour for coconut flour or rice flour or gluten free baking flour or whatever


Ingredients
CRUST

1 3/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/3 cup sugar

1/3 cup coarsely chopped pecans

FILLING

2/3 cup firmly packed brown sugar

6 tablespoons all-purpose flour

1 teaspoon salt

1 1/2 cups dark corn syrup

4 large Land O Lakes® Eggs

2 teaspoons vanilla extract

1 1/2 cups coarsely chopped pecans

How to make

1. STEP 1
   Heat oven to 350°F.
2. STEP 2
   Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
3. STEP 3
   Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
4. STEP 4
   Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
5. STEP 5
   Cool completely. Refrigerate 30 minutes. Cut into bars.

Thieboudienne and Joloff Rice

https://www.saveur.com/article/Recipes/Senegal-Fish-Rice

https://www.epicurious.com/recipes/food/views/senegalese-rice-with-fish-232831

http://www.food-of-africa.com/senegalese-food/thieboudienne/

https://www.allrecipes.com/recipe/67061/jollof-rice/

http://www.westafricacooks.com/africa/jollof-dry-spice-mix-recipe

https://www.iyafoods.com/blogs/iya-special-recipes/thieboudienne-senegalese-jollof-rice-similar-to-jambalaya

Butternut squash soup

https://www.allrecipes.com/recipe/77981/butternut-squash-soup-ii/

https://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

1 onion
1 cup of celery
1 cup of carrots
2 cups of collard greens
2 tablespoons of oil
4 tablespoons of butter
1 teaspoon
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried crushed garlic
2 red potatoes
1 bag of frozen butternut squash