Vegetarian

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

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 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 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don’t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2" i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff) ...

Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either.

Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving

Ingredients 2 tbsp vegetable oil 1 large onion, diced small 3 large carrots, diced small 1 tsp dried thyme 1 cup brown or green lentils 4 tbsp red wine (or less of red wine vinegar) 1.5-2 cups water 1-2 tsp salt 2-3 lbs yukon gold potatoes (buy a 5 pound bag and sort out quantity, see below) Few tsp salt 3 large garlic cloves, peeled but left whole Butter or olive oil (if vegetarian or making vegan) Black pepper 4 cups chopped kale (2 bunches) 2 cloves garlic, chopped roughly Parmesan cheese Instructions (do filling and mashed potatoes concurrently to save time) Filling: In small sauce pan on medium heat, saute onion, carrot and thyme until softened (~5 minutes). Add lentils and wine and stir well, bring to lively simmer. Add 1.5 cups water and bring back to simmer. Lower heat, cover and cook until tender (~40 minutes). Add more water if necessary. Taste at end and add salt if needed. Set aside Mashed potatoes: Get a large/wide soup pot and fill one layer (only one layer) densely with potatoes. Then add water until just the last millimeter of potato is above the water line. Add whole garlic, plenty of salt/pepper and simmer for ~30 minutes or until potatoes are well cooked (more time does not hurt) Remove potatoes and garlic from water (DO NOT discard water or drain) and mash in large mixing bowl. Add butter (or olive oil if making vegan), salt and liquid from pot until you have a good consistency and flavor of mashed potatoes. Add black pepper to taste With final bit of garlic and chopped kale, heat more oil in frying pan and saute garlic briefly before adding kale (as much as you can fit). Add more kale as it shrinks until all is cooked. Stir constantly to avoid burning garlic Combine kale mixture with filling mixture and put in greased baking dish (pick a size so filling is only ~1/2 inch tall in dish and evenly spread). Add mashed potatoes and spread evenly on top with spoon (this layer can be thicker). Sprinkle heavily with parmesan cheese. Cook at 350°F for 25 minutes. During final 2 minutes, set oven to broil and brown the cheesy top (watch carefully so no burning) Remove from oven, slice and serve. It cools quickly enough