Mindblown: a blog about philosophy.

2/3 cup olive or vegetable oil1/3 cup red wine vinegar2 tablespoons Dijon mustard1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon sugar

1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon ground black pepper2 pounds cubed stew meat4 tablespoons butter1 onion, chopped2 carrots, chopped1 clove garlic, minced2 cups red wine1 bay leaf3 tablespoons chopped fresh parsley1/2 teaspoon dried thyme1 (6 ounce) can sliced mushrooms1 (16 ounce) can canned onions

1 pinch saffron threads, crushed1 cup white wine2 tablespoons butter6 cups chicken broth, or as needed3 cups Arborio rice1 small white onion, chopped1 tablespoon chopped fresh thyme1 cup grated Parmesan cheese1 pound fontina cheese, cubed2 cups plain dried bread crumbs1 quart olive oil for frying

2 oranges, peeled, cored and chopped1/4 cup finely chopped red onion5 basil leaves, thinly sliced1 teaspoon extra-virgin olive oilSalt and freshly ground black pepper2 tablespoons fresh orange juice1 teaspoon seasoned rice-wine vinegar1 teaspoon Dijon-style mustard3 tablespoons extra-virgin olive oil4 (5 ounce) salmon fillets1 (5 ounce) package Dole(r) Sweet Baby Lettuces or other DOLE(r) salad variety1/2…