Vegetarian

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients Main: 4 tbsp butter 2-3 apples, gala preferably 3-4 cup flour 3-4 cup whole milk, can be almond and doesn’t make difference 1/2 tsp salt 1 tbsp sugar 4 eggs Cinnamon Topping: ? cup sugar 2 tsp cinnamon Instructions Preheat oven to 400 F oven. Slice apples into 1/4 inch thick slices. Place butter into a 12" cast iron frying pan or dutch oven or whatever you go that can go in oven, and place in the oven to melt butter. In a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine. Place the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg over apples. Work quickly so that the pan remains hot. Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly. Bake for 20-25 minutes until golden brown.

Ingredients Sauce: 1/4 cup soy sauce 2 tsp grated lime zest 1/4 cup fresh lime juice 1/4 cup brown sugar 1/2 tsp minced jalapeño (or more), or chinese chili paste 2 tsp crushed or minced garlic Toppings: 1/4 cup chopped basil 1/4 cup chopped fresh cilantro 1 cup roasted peanuts or almonds Main: 1/4 cup vegetable oil 2 cups sliced scallions (cut into 1" pieces) 6 cups thinly sliced broccoli 2 cups chopped fresh tomatoes 2 tbsp grated ginger 8 oz rice stick noodles 1 tbsp dark sesame oil 4 large eggs, beaten Instructions Make the sauce, in a bowl whisk together sauce ingredients. Set sauce on the table Bring water to boil and cook noodles according to package directions Heat oil in wok or large skillet and saute scallions until soft. Stir in broccoli and cook for a few minutes until color deepens. Stir in the tomatoes and ginger and cover for about 7 minutes, or at least until broccoli is tender At same time, heat dark sesame oil in a skillet, pour in the beaten eggs and cook until the edges are set and then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips Serve each person a large bowl filled with a mix of noodles, topping and strips of fried egg. They, at the table, top with sauce, fresh herbs, and peanuts/almonds

Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients 1 pound ground beef (leave out if making vegetarian) 1 russet potato diced small 2 cloves garlic 1 bell pepper diced small 1 poblano diced small 1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 1 yellow onion diced small 1 tbsp vegetable oil 2 tbsp chili powder 2 tbsp cumin 2 tbsp black pepper 1 tbsp garlic salt One 20 oz can of sliced pineapple, only using the juice 1 can black beans, drained and rinsed well 1 can white beans, drained and rinsed well 1 can dark red beans, drained and rinsed well 1 can corn One 28 oz can whole peeled tomatoes Saltines, shredded cheese, and sour cream for serving Instructions In large pot, use oil and cook the ground beef over medium high heat. When about halfway (few minutes), add the potatoes, garlic, and jalapenos. When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning. Cook another couple minutes constantly stirring. Note: veggies do not need to be fully cooked at this point. Add juice from pineapple jar, but not the pineapple itself. (slices of pineapple are cook’s appetizer) Simmer 1 minute or so. Add rest of the cans, make sure to rinse the beans well. Bring to simmer, stir once and cook for 30 minutes. Serve with shredded cheese, saltines, and sour cream if you have them.

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either.

Ingredients 1 tbsp olive oil 1 large onion, chopped well 2 cloves of garlic, minced 2 cups frozen corn, rinsed and drained (or 1 can) 2 zucchinis, chopped 1 poblano, chopped 1 jalapeno, diced small (optional) 1 tbsp chili powder 1 tbsp cumin 1 can black beans 2 cans (10 oz) enchilada sauce (green with green chilies if available) 1 lime, for juice Corn tortillas (10+) 4 cups Mexican blend cheese For topping (after cooking) 1 cup quartered grape tomatoes 1 avocado sliced 1/2 cup diced finely onion Small bunch of cilantro Pace Medium Salsa Instructions: Preheat oven to 350 F. In large sauce pan over medium heat, cook onion, zucchinis, peppers with oil. When tender, add spices, beans, 1 can enchilada sauce, lime, and 2 cups of the cheese. Continue to stir with heat until everything is mixed together (1 minute). Turn off heat. In large, deep baking dish (or multiple smaller ones, doesn’t matter), layer bottom of pan with can of enchilada sauce. Now to assemble. Tip for corn tortillas, place on plate and with damp paper towel on top of them (fully covering), put in microwave for 1 minute. This is a ease and fast way to steam tortillas which works OK. After steaming tortillas (so they don’t crumble apart), one at a time, coat them in the enchilada sauce in the pan. After each one, put a dollop of the mixture in each one with more cheese as desired. Roll each up with fold on bottom. Fill pan this way but save about a cup of the mixture to spread on top at the end. Sprinkle 1 cup of cheese on top of enchiladas. Cover with tinfoil and bake for 30 minutes (or everything is well melted together). Remove tinfoil and bake another 10 minutes or so. Serve and have topping ingredients available as desired.

Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving