Preheat oven to 400 degrees.

In a medium bowl, combine peppers, panko, garlic, and salmon.

For the sauce:

In a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.

Preheat oven to 375 degrees F.

Preheat the oven to 350 degrees F.

Preheat oven to 350 degrees F.

In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside.

Mix all the ingredients together in a saucepan, excluding the peaches and simmer over medium heat for 15 to 20 minutes.

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Brown ground beef and drain. Sprinkle in the flour. Add onion soup, stir

and cook until meat mixture is thickened and most of the liquid is absorbed.

In a Dutch oven, heat oil over medium heat. Add onion, celery and garlic. Cook about 15 minutes or until vegetables are soft and beginning to brown.

For the ricotta:
Combine ingredients in a large mixing bowl and stir together.

Preheat oven to 375 degrees F.

Wash and pat dry chicken.