My very busy family that I have worked as a personal chef in Elmhurst for for 10 years, had guests arriving, so I made extra large dishes of everything so they could feed the whole brood! On the menu was Barramundi with Citrus Bagna Cauda (I adapted that recipe from a Giada DeLaurentiis recipe from years ago. She used tilapia, but I like Whole Foods Barramundi instead.) Skinny Mashed Sweet Potatoes, Thai Red Curry Beef with Green Beans (I adapted that from the Whole30 cookbook. I use sliced filet mignon, which makes it so tender and luxurious!) Also on the menu for the kids (one is a vegetarian) is a Mark Bittman recipe for Black Bean Sliders. For dessert I made tons of Raspberry Shortbread Bars.