Vegetarian

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

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients Red pepper sauce: One 16oz jar roasted red peppers 2 cloves garlic 1 tsp salt 1.5 tbsp lemon (adjust to taste) 1/2 cup olive oil 1/2 cup almonds Roasted chick peas: 15 oz can chickpeas 0.5 tsp cumin 0.5 tsp smoked paprika 0.5 tsp garlic powder 0.25 tsp onion powder 0.25 tsp ground coriander 0.5 tsp sea salt 0.25 tsp fresh ground black pepper 1 tbsp olive oil Toppings: ...

Ingredients 1 lb pasta (cooked to package directions) 4 tbsp butter 4 cloves garlic, minced 1.5 cups heavy cream 0.5 cup milk (almond, oat or whole) 3 tsp salt 2 tsp lime juice or more to taste 8 bay leaves 1/2 cup queso fresco (or mozzarella works too) Instructions In a sauce pan saute garlic in butter until fragrant Add the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can Add to the cooked pasta and stir well, add queso fresco too Notes Serve with grilled shrimp or something tasty The heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.

Ingredients Broth: 2 cm fresh ginger, finely grated 2 green onions, minced 1.5 cups water 2 tbsp miso paste (either white or red, dealers choice) 2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible) Noodles: 1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available For serving: 1 sheet nori (seaweed) 1 red chili, finely sliced (or red chili flakes work fine) 2 tbsp fresh coriander (or 1-2 tbsp ground coriander works) 2 tsp black or white sesame seeds Instructions Cook the noodles separate as per package. Then place in serving bowl Place ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles Add the servings ingredients to the bowl and serve immediately