"Right, we'll start with pesto. You can put that sauce on just about any protein or starch and have something delicious." It also has the advantage of being easy to make with the technology level present in Quentin's current life. It only takes a few minutes for Beauford to get out the ingredients to show how it's done. 3 cups of basil leaves packed down, two cloves of garlic, half a handful of pine nuts, a good shake or three of grated parmesan cheese and at least two cups of olive oil into the food processor until it's a fine green paste with a few pale chunks. BAM! Pesto.

"You can spread this into an ice cube tray and freeze it for easy to snag portions too. We'll work on making roux next, it's the base for all of your cream sauces. You can use walnuts or pecans if pine nuts are too expensive in your area."