Vegetarian

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 2 tbsp olive oil 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 bell pepper, diced 3 cups diced potatoes (4 small, 2 large), dice small 3 cups water (no more!, maybe a smidge less for a thicker chowder) 1 tsp dried thyme 1 lb frozen corn (one package usually) 1 cup milk (almond or oat works fine) 3-4 oz cream cheese, plain 1 cup shredded cheese (cheddar or similar) Black pepper and salt to taste Optional, 2 tsp chopped fresh dill Saltines (to crumble and add in) Instructions Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~20 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth Pour puree back into pot and bring back to temperature gently Season with salt and pepper to taste. Add dill. Serve with saltines or crackers Notes Do not shortchange cooking times, more if anything Don’t add too much water Crackers are key to making it a 10. By itself maybe an 8 or 9

Ingredients 2 pounds potatoes cut into 1 inch size chunks or smaller if you want it to cook quicker Olive oil Salt Black pepper Bravas sauce ingredients (approximate, see note 2) 1 cup raw cashews (see note 1) 1/4 cup olive oil 2 tbsp white wine vinegar 1 tbsp yellow mustard 1 tsp maple syrup 2 tsp smoked paprika 1/2 tsp garlic powder 1 tsp salt 6 tbsp water Instructions Season the potatoes and then bake, or air fry, or just plain fry until cooked through. and barely crispy. You can microwave them a little first to help speed this along, otherwise with cuts that large, it takes awhile. Don’t burn them. Mix all the bravas sauce ingredients together in food processor. Serve on plate with bravas sauce lines over the potatoes. Notes:\ ...

Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can 1/4 cup mayo 2 tbsp sour cream 1/2 cup crumbled cotija cheese (or fresca if that is all that is available) 2 tbsp lime juice 1/2 tsp salt 2 tsp everything but the elote seasoning 2 tbsp olive oil 3 large cloves garlic minced Package of sliced portobello mushrooms Package of street tortillas, corn or flour 1 large avocado sliced Some cilantro diced tomato (that was seeded and cored out) ...

Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it

Ingredients 1 lb spicy italian sausage (or leave out if vegetarian) 1 pound long pasta (dealers choice), cook according to package directions 1 jalapeno, diced 1 large onion, diced 2-3 cloves garlic, minced 1 poblano, diced 1 zucchini, diced (optional) 1 package sliced mushrooms 4-6 ripe, fresh tomatoes (if garden size 4-6, if roma size 8) Red pepper flakes Black pepper Garlic salt Ground basil and oregano 1 jar of off the shelf alfredo sauce ...