Vegetarian

Ingredients 1.5 cups all purpose flour 1 cup plain yogurt (greek is fine) 2 tsp baking powder 1 tsp salt Directions Mix ingredients together in a bowl well and kneed for a minute or so to a ball. If way too sticky add flour, if way too dry to come together in a ball, add a small amount of yogurt. Use a rolling pin with flour to make 6 super thin (~6 in) diameter pies Heat large flying pan (NO oil) up super hot and cook one at a time. A minute or so each side (time depends on how hot). If you get it really thin it will bubble as Naan typically does.

Ingredients Noodles: 14 oz (package) of very wide dried rice noodles (wide as you can get) Cooking: 4 tbs oil 6 large cloves garlic, minced 4 thai chilis, deseeded and very finely chopped 1 onion, sliced 2-3 cups bok choy 1-2 carrots, peeled all the way into slivers 4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end) 4 tsp fish sauce 2 cups thai basil roughly chopped (critical!! ingredient) Sauce: ...

Ingredients Veggies (the “meat of the dish”) 8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it) 3 tbsp olive oil 4 cloves garlic minced 1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference 12 ounces whole mushrooms, leave whole! 1 bell pepper, thinly sliced 1 yellow onion, sliced thin 3 packages of green onions, diced white side plus a little of the green 3 eggs Required mixers after cooking 3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy) 1 cup bean sprouts More green onion (optional) chopped same as above 2 limes (squirt all juice in when called for). Or a few tbsp lime juice…tastes the same 1 bunch of cilantro, chopped roughly Sauce 4 tbsp fish sauce 1.5 tbsp soy sauce 6.5 tbsp brown sugar 2.5 tbsp rice vinegar 2 tbsp sriracha hot sauce (or less to taste) 5 tbsp almond butter (or peanut butter if no allergy) or much more to taste Instructions Cook noodles to package directions and set aside. If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again. Do not let sit in water though as they will get soggy. Mix sauce ingredients well. Set aside Heat oil in large wok or deep pan. Add broccoli and garlic, cook for a couple minutes. Add rest of veggies and cover, stirring occasionally, until cooked. Push things to side of wok and cook eggs on other side. Scramble them and chop with stirring utensil into bits. Mix back together and add all of topping ingredients plus sauce plus noodles. Serve. Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it). Note To make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get “normal” pad Thai.

Ingredients 2 tbsp olive oil 1 diced onion 3 garlic cloves, minced 2 tsp salt 1 cup diced carrots, diced well 2 bell peppers diced (choose different colors) 1 package sliced mushrooms (12 oz) 1 large zucchini, diced 1 tsp oregano 1 cup dry white wine 1 cup diced fresh tomatoes 1/2 cup fresh basil 1 cup steamed asparagus, cut into 1 in. lengths (or peas) 1/2 cup butter 1/2 cup flour 2 cups warm/hot milk (can be almond or whatever) Salt and pepper to taste 1-2 tbsp lemon juice (optional) 1 lb fettuccine pasta, cooked according to package directions Grated parmesan Instructions In soup pot on med heat, saute onions, garlic, and carrots for a few minutes. When ~soft add the rest of the veggies and wine. Cover and cook until the veggies are all tender (8-10 minutes) Stir in tomatoes and basil and turn off the heat. (if using asparagus or peas, steam them separately and stir in now) Melt butter in sauce pan on med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Add milk and cook, stirring constantly, until thickened Stir white sauce into vegetable mixture (in that soup pot) and reheat on low. Add salt and pepper to taste. Stir in lemon juice if desired to brighten flavor. If sauce is too thick, add a smidge more milk Serve over pasta with parmesan Note Fresh veggies really make a difference here. Also, just use whatever veggies you got

Ingredients 12 oz pasta (long spaghetti or similar works) 1/2 cup olive oil 1/2 lb brussel sprouts, cut into half or quarters if they are large 1/2 lb cauliflower, cut into 1 inch pieces Salt and black pepper 1 medium onion, diced small 4 large garlic cloves, minced 4 plump oil packed anchovies, minced (one tin or two if you want) 1 tsp crushed red pepper 1 tsp chopped rosemary 1 tsp chopped thyme 1/2 cup dry bread crumbs 1 cup parmesan or Parmigiano Reggiano (the good stuff NOT the powder) Instructions Boil pasta according to package direction. SAVE 1/2 cup of the cooking water when you drain In a large, deep skillet, heat half the olive oil (1/4 cup) on medium heat and cook brussels, cauliflower, salt, and pepper. Cover and cook 5 minutes until slightly charred on bottom. Add the other 1/4 cup along with onion, garlic, anchovies, red pepper, rosemary and thyme. Cook uncovered until onion is slightly softened (3 minutes). Then cover and cook another 3 minutes until sprouts/cauliflower are tender. Keep warm Meanwhile, heat 2 tbsp oil in small skillet and roast the bread crumbs on moderately high heat. Must stir or it will burn. Pull off when golden and crisp Add pasta, reserved cooking water to skillet with veggies. Cook on medium heat until water is nearly absorbed Remove from heat and stir in half the cheese Serve and have bread crumbs and remaining cheese at table to stir in

Ingredients 3 pounds gold potatoes 4 hard boiled eggs 1 cup mayonnaise 1/4 cup buttermilk (or just milk in a pinch) 2 tbsp yellow mustard 2 dill pickles diced well Salt and pepper to taste 2 ribs celery sliced relatively small 1/4 cup red onion diced small Instructions Simmer potatoes for 20 minutes. Note: if you have potatoes that aren’t small or med, chop them in half before adding to pot. Large ones can take longer to boil Remove water from pan and return to stove under same simmer settings for 10-15 minutes to steam them (add a splash of water if they dry out completely) Optionally peel potatoes. I do not Make dressing: remove the yolk from the hard boiled eggs and mash in large bowl. Then chop the whites and add on top of them (do not mash the whites). Add rest of ingredients and stir well. Add a splash of pickle juice and stir well Chop the potatoes when done and add to the bowl you just made Let chill in the fridge. You can serve whenever but it is best if you let it chill and the flavors meld in the fridge for at least a couple hours or better overnight

Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2" or shorter sections 4-5 cloves garlic, minced Olive oil Few tbsps red pepper flakes, salt, black pepper Instructions Fresh Greens: Heat oil and add garlic plus red pepper flakes. Saute for a minute or so. Then add kale as much as you can fit. Add more as it shrinks. Saute and add pepper/salt to taste until greens are limp and tender. Serve immediately as it does not stay warm long.

Ingredients Olive oil for cooking (just a few tbsp at most) 1.5 pounds chicken thighs cut into 0.5" chunks Salt and pepper to taste (for the chicken) 5 cloves garlic minced 1 red or orange bell pepper, diced 1 onion diced 4 tbsp red curry paste (or most of a small bottle) 2 tbsp grated or minced ginger 6 cups chicken broth 1 can coconut milk (full fat) 7 oz rice noodles 2 tbsp fish sauce 3 tsp brown sugar 6 green onions sliced small 1/2 cup chopped cilantro 1/2 cup chopped basil 2.5 tbsp lime juice Instructions In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don’t have to fully cook. Set aside but leave the drippings in pot Add garlic, pepper, and onion. Cook until tender Ginger and curry paste. Stir for <1 minute until fragrant Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package) Remove from heat and add remaining ingredients and stir well Serve Notes If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor

Ingredients 1 yellow onion chopped 4 garlic cloves minced 3 carrots chopped 3 tsp oregano 1.5 tsp cumin 1 tsp rosemary (or more) 1 tsp red pepper flakes 2 bay leaves 1-1.5 cup crushed tomatoes from a can 4 cups chicken or vegetable broth (buy the good stuff not the cheap salt variety) 1-1.5 cup red lentils Salt and pepper to taste Few tbsp lemon juice Optional toppings: Feta cheese, greek rice, crackers, bread Instructions Heat oil in big pot and saute onion, garlic and carrots for a few minutes on med-high heat Add spices and bay leaves and stir a few seconds. Quickly add tomatoes, broth and lentils before spices burn Simmer for 15-20 minutes until lentils are fully cooked Using an immersion blender (or blender) pulse until you get it as smooth as you want it Add lemon juice and serve with optional toppings available

Ingredients 4 lb tomatoes (any type) 3 tbsp olive oil divided Salt and pepper to taste when called for 1 huge yellow onion, diced 7 cloves garlic minced 1 tsp smoked paprika 1-2 tsp red pepper flakes, or more to taste 4 cups vegetable broth (chicken broth works too) 1 cup loosely packed basil leaves chopped Optional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil Serve with garlic bread, grilled ham/cheese sandwiches or crackers. ...