Vegetables

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 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.

Ingredients Fish: 5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff: 0.6 lb pasta, preferably short pasta (cook according to package directions) 3 cups of veggies, dealer’s choice (ex: zucchini, onion, asparagus diced small, etc.) 0.5 cup parmesan cheese (the hard, good kind) 2 tbsp butter ? cup wine Few tbsp olive oil 4 oz can green chilis ...

Ingredients Veggies of choice (usually a couple bell peppers, large onion and poblano) Cut into slices about 2-3 inches long (or whatever you want) 1-2 tbsp oregano Salt to taste Instructions Pan fry veggies with a couple tbsp of olive oil in large skillet Add spices when about half cooked Serve with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente!

Ingredients 1 lb spicy italian sausage 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 ...

Ingredients 6 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all 1 yellow onion diced 4 cloves garlic minced 2 bell peppers diced 1 zucchini diced 1 jalapeno minced 1 can HOT green chilis Spices: cumin, chili powder, black pepper, garlic salt, cayenne 1 bottle guacamole salsa 3 cups mexican shredded cheese Optional toppings at table: diced avocado, tomato, cilantro ...

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 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 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