Vegetarian

Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - > add toppings - > rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.

Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients Cheese sauce: 1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta: 2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top.

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients 2 tbsp coconut oil 1 large yellow onion diced well 1, 15-oz, can canned diced tomatoes (the one with jalapeno in it is better) 1, 16-oz, can chickpeas (or garbanzo beans to the Tucsonan) 5 garlic cloves minced 1.5-2 tbsp garam masala 1-1.5 tsp cury powder 1/4 tsp cumin 1 can coconut milk 2 tsp flour (coconut preferred) optionally if you want to thicken it a smidge 1-2 tbsp lime juice, do this to taste but this is a critical step and do NOT skip Salt and pepper to taste Instructions In oil saute in large pot onions and tomatoes until onions are soft stirring occasionally. ~10 minutes. Add rest of ingredients up to and including the flour, stir very well. It helps to add some at a time and stir them in, especially the spices. Bring to simmer, reduce heat, and simmer for at least 10 minutes. Add lime, salt, pepper to taste and serve. Do not forget the lime.

Ingredients 2 tbsp olive oil 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 bell pepper, diced 3 cups diced potatoes (4 small, 2 large), dice small 3 cups water (no more!, maybe a smidge less for a thicker chowder) 1 tsp dried thyme 1 lb frozen corn (one package usually) 1 cup milk (almond or oat works fine) 3-4 oz cream cheese, plain 1 cup shredded cheese (cheddar or similar) Black pepper and salt to taste Optional, 2 tsp chopped fresh dill Saltines (to crumble and add in) Instructions Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~5 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth Pour puree back into pot and bring back to temperature gently Season with salt and pepper to taste. Add dill. Serve with saltines or crackers Notes Do not shortchange cooking times, more if anything Don’t add too much water Crackers are key to making it a 10. By itself maybe an 8 or 9

Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can 1/4 cup mayo 2 tbsp sour cream 1/2 cup crumbled cotija cheese (or fresca if that is all that is available) 2 tbsp lime juice 1/2 tsp salt 2 tsp everything but the elote seasoning 2 tbsp olive oil 3 large cloves garlic minced Package of sliced portobello mushrooms ...

Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it

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 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!