Mindblown: a blog about philosophy.

1 pound beef tenderloin roast, trimmed2 cloves garlic, quartered1/4 cup extra virgin olive oil1 tablespoon lemon or lime juice1 pinch dried oregano1 pinch dried basil1 pinch dried dill1 pinch dried rosemary1 pinch dried thyme2 tablespoons whole multi-colored peppercorns1 cup water2 tablespoons Dijon mustard1 clove chopped fresh garlic1/4 cup butter1 1/2 cups dry red wine

1 1/2 pounds beef brisket1 large head cabbage1 tablespoon margarine8 ounces bacon, cooked and cubed1/2 cup sliced onion3 bay leavessalt and pepper to taste1 pinch ground nutmeg1 cup red wine1 cup beef stock

2 1/2 pounds small red potatoes3/4 cup chopped green onions3/4 cup chopped celery3/4 cup fat-free sour cream1/4 cup reduced-fat mayonnaise2 tablespoons minced fresh parsley1 tablespoon white wine vinegar1 1/2 teaspoons salt1/4 teaspoon pepper1/4 teaspoon celery seed1/2 cup crumbled blue cheese

3 tablespoons honey2 tablespoons rice wine vinegar1/4 cup mayonnaise1 teaspoon Dijon mustard1/8 teaspoon sesame oil