Vegetarian

Ingredients 2 tbsp olive oil 5 cloves garlic minced 1 tsp turmeric 1/2 tsp cumin 1/2 tsp paprika 2 tsp salt or more to taste 2.25 cups water 1.5 cups rice (I prefer jasmine) Small bunch of cilantro chopped well 1/4 cup roasted pine nuts Instructions Add oil to large pan and saute onion and garlic for a few minutes until onion is soft. Mix in spices and toast until fragrant (1 minute or so) Pour in water and mix well and then add the rice. Simmer for 20 minutes or until rice is tender and fluffy. Remove from heat and mix in rest of ingredients. Serve with some meat over it like kabobs, lamb, or something Greek! Notes Note: to toast pine nuts, you can do this in a variety of ways. One is simply a small pan with a little oil on the stove. High heat until they start to brown but be careful not to burn. Oven works too or toaster oven, just not efficient since this is a small amount.

Ingredients 1 lb or 4 cups fresh green beans (stem on) 1/2 head romaine lettuce (2 cups) 1 red onion, sliced thin 1 cup feta crumbles 1/2 cup cherry tomatoes, halved 1/4 cup chopped walnuts 1 tbsp fresh oregano, chopped 2 tsp red wine vinegar 1 clove garlic, minced 2 tbsp olive oil Instructions Cook beans (stem on) until crisp. Leave stems on but cut off thin, wooden parts as desired Mix ingredients and dressing separate. Then combine in a large serving bowl!

Ingredients Black refried beans: Can black beans plain One minced and seeded jalepeno 1/2 large red onion minced 3 cloves garlic minced Tsp cumin powder Tsp chili powder Tsp garlic salt plus more to taste Tortillas: Small corn tortillas (1 pack. At least 10) Veggies (pick at least 3 and stir fry in cumin and chili powder, below is an example): 2 bell peppers, sliced and chopped to thin 1.5 inch lengths (or just dice it…) 1 zucchini, same as pepper 1 yellow zucchini squash, same as pepper 1 large red onion, same as pepper but quarter moons ...

Ingredients 2 cups all purpose flour 3 large eggs 1/2 tsp salt 1/2 tbsp olive oil Instructions Place flour on clean, flat surface and make a nest. Add eggs, oil and salt to center and use fork to break/mix things in while keeping flour walls intact Now use hands to gently bring the flour inward to incorporate Work ball with your hands to bring it together and continue to knead for 10 minutes or so. (it will feel dry at first but be patient). It should beome conhesive and smooth. If still dry and kneaded to death, add a smidge of water to finalize it. IF too sticky, add a smidge of flour Let dough rest at room temp for 30 minutes Now, proceed to use dough such as with pasta attachment on kitchen aid or something

Ingredients 1/2 cup toasted pine nuts 2 tbsp lemon juice 6 cloves garlic 1/2 tsp salt Black pepper to taste 2 cups basil leaves 1/4 cup olive oil or a smidge more for a smoother pesto 1/4 cup grated parmesan cheese, optional Instructions Put items 1-5 in food processor and pulse until well chopped Add basil, item 6, and pulse to combine Drizzle in olive oil, item 7, until combined Do the same with the parmesan Done. Unless you want it smoother, then add a smidge more olive oil and pulse to combine

Ingredients 1.25 lbs roma tomatoes (5-6) 1 (14.5 oz) can petite diced tomatoes (low salt and maybe fire roasted) 3 green onions, ends trimmed 1/4 red onion 1 jalapeño (up to you on seeded, usually not) Batch cilantro 1 large clove garlic 2 tbsp lime juice 1/2 tsp chili powder 1/4 tsp ground cumin 1 tsp salt or little less Salt and pepper to taste Instructions Combine all ingredients in a food processor (in batches if necessary) and combine. If you have time, allow salsa to refrigerate for a few hours before serving to better blend spices (it is worth it)

Ingredients 28 oz jar good marinara sauce 2 large garden tomatoes, chopped 2 cloves garlic, chopped 1 cup spinach, chopped 1 lb ground hot Italian sausage (optional and leave out for vegetarian option) 1.5 cups water 12 oz ricotta cheese 3 cups mozzarella 1/2 cup parmesan cheese 2 eggs Small bunch parsley 9 uncooked lasagna noodles 1 garden tomato, thinly sliced 1/2 cup mozzarella Instructions Preheat oven to 350°F In deep fry pan, cook sausage and garlic until cooked through. Add and cook spinach for another minute. Add marinara sauce, tomatoes, and 1.5 cups water. Simmer for 10 minutes In large mixing bowl, mix: ricotta, mozzarella, parmesan cheese, eggs, and parsley In deep baking dish, layer in order: some sauce → 3 noodles → half cheese mixture → some sauce → 3 noodles → other half cheese mixture → some sauce → 3 noodles → any remaining sauce → thinly sliced tomato evenly on top → mozzarella sprinkled on top Cover with tinfoil and bake for 1 hour. Last 15 minutes, remove the tinfoil

Ingredients 2 cups red lentils 2 inch fresh ginger, grated 4 cloves garlic, minced 1.5 tsp turmeric 2.5 tsp curry powder 5 cups water or some type of broth Salt and pepper to taste Optional add ons in dish (cook with lentils) or as toppings at end: Butter Onion variety Jalapeno Cilantro Other veggies Instructions Place all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method Add optional toppings Serve with rice

Ingredients 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste Instructions Warm the olive oil in a large Dutch oven or pot over medium heat Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes Serve while hot

Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp), Leave out and add more green veggies if making vegetarian 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve