Vegetarian

Ingredients 6 cups sliced onions Salt 1/4 cup olive oil 1 lb fettuccine 2 cups yogurt, plain 1 cup grated pecorino romano cheese Black pepper to taste Instructions Slice the onions and saute in large sauce pan. Carmelize. Sprinkle with salt during process to taste. This will take 30+ minutes or so. Can add a splash of water if things start to stick and this also speeds the process Cook fettuccine in water according to package directions In large serving bowl, add 1/4 cup of hot pasta water with yogurt, stir until smooth. Add drained pasta, grated cheese, onions, and black pepper Toss everything together well and add touch more water if necessary Serve immediately

Ingredients Ingredients Cheese: ? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated) 2 tbsp cornstarch 1 cup white sauvignon blanc wine 3 cloves garlic minced 1 tbsp lemon juice 1 tbsp brandy or whiskey or cooking sherry or whatever 1 tsp mustard (dijon or stone ground) ? tsp nutmeg Ingredients Broth: 4 full heads of garlic 3 tbsp olive oil 1 onion finely chopped 1/2 cup sherry wine (or red wine) 6 cups chicken broth Salt and pepper to taste (a decent amount) Ingredients Chocolate: ...

Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)

Ingredients 3 tablespoons butter, divided 3 large eggs, whisked 2 large carrots, peeled and diced 1 large white onion, diced 1/2 cup frozen peas 4 cloves garlic, minced salt and black pepper to taste 4 cups cooked rice (I prefer short-grain white rice) 5 green onions, thinly sliced (or just one bunch) 4 tablespoons soy sauce, or more to taste 2 teaspoons oyster sauce (optional) 1/2 teaspoons toasted sesame oil (if you have it but not required) Instructions Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (let the rice rest for a bit between stirs so that it can crisp up on the bottom.) This can take longer depending on heat used and make sure to get crispy to preference but not burned Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed Serve immediately

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)