Mindblown: a blog about philosophy.

1 pound spaghetti2 onions, minced2 red bell peppers, diced2 green bell peppers, diced2 yellow bell peppers, diced1 cube chicken bouillon, crumbled1 cup white wine1/2 teaspoon dried oregano1/2 teaspoon paprika1/2 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon ground nutmeg12 ounces crumbled feta cheese7 ounces Gouda cheese, shredded2 (8 ounce) containers creme fraiche

16 ounces dry fettuccine pasta1/4 cup pesto2 tablespoons olive oil3 tablespoons olive oil1/2 onion, chopped2 cloves garlic, minced1 green bell pepper, thinly sliced1/2 cup fresh sliced mushrooms2 tablespoons dry white wine2 tablespoons lemon juicesalt to tasteground black pepper to taste1 pound scallops2 tablespoons grated Parmesan cheese

1 1/2 pounds skinless, boneless chicken breast meat – cubed1/8 cup red wine vinegar1/2 lime, juiced1 teaspoon white sugar1/2 teaspoon salt1/2 teaspoon ground black pepper2 green onions, chopped2 cloves garlic, minced1 teaspoon dried oregano10 (6 inch) flour tortillas1 tomato, diced1/4 cup shredded lettuce1/4 cup shredded Monterey Jack cheese1/4 cup salsa

1 (8 ounce) can crushed pineapple, with juice1/4 cup honey1/4 cup vegetable oil4 skinless, boneless chicken breast halves1/2 cup all-purpose flour1 teaspoon red wine vinegar4 teaspoons chopped fresh mint