1. Make some egg noodles.
2. In a pan or bowl if you’re feeling a little lazier mix: peanut butter, soy sauce, sesame oil (or olive if that’s all you have) Tb honey, sesame seeds if you like, squeeze of lime juice.
3. Thinly slice red/orange/yellow bell pepper
4. Mix noodles with sauce and top with peppers.

Nice to serve with Edamame.

Eli and Leo really dig this. It’s just as quick as mac & cheese and it’s not.

Ingredients

• 1 1/2 pounds of baby portobello mushrooms
• 6 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 yellow onions, chopped fine or food processed
• 1 tablespoon light soy sauce
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 2 tablespoons cornstarch dissolved in 3 cups of cold water
• 1/2 teaspoon sugar
• 3-4 tablespoons of chopped fresh Italian parsley
• sea salt and pepper

Directions

1. Clean and slice the mushrooms.
2. Cook the garlic and onions in the butter over medium-low heat until onions are translucent and tender.
3. Add the mushrooms and soy sauce, turn up the heat to boil, and cook until all the liquid from the mushrooms is evaporated.
4. Add the wine and balsamic vinegar and cook until the liquid is evaporated.
5. Add the corn starch and water mixture and simmer for 3 minutes.
6. Stir in parsley and season with sea salt and pepper.

The gravy can be made ahead of time and reheated with 1/2 cup of extra water.

Olive Oil

Fresh Sage leaves

Salt

Pepper

Spaghetti

Put water on for pasta. After water boils, add salt. Add pasta. Melt a healthy amount of butter in a fry pan. Add some olive oil. When pan is hot add salt and pepper. Add sage leaves. Fry leaves. Cook pasta very al dante. Drain pasta and add to the pan with butter and sage. Mix.

Top with parmigiano.

1 or 2 white onions – not yellow, not red
2-3 yellow squashes
1 pack of baby portabella mushrooms
olive oil
butter
salt
pepper
fresh basil
garlic
chicken stock (or veggie stock)
red wine – merlot, cab, chianti is good too
2-3 small cans of tomato paste
2-3 cans of tomatoes – kitchen ready 28 oz cans
1 can diced tomatoes (14.5 oz can)

Stage 1:  PREP
Chop onions, garlic, basil, squash, and mushrooms and put them in prep bowls

Stage 2:  ONIONS
- Heat up a large pot on the stove, coat the bottom with olive oil
- When the pot is hot, throw in your onions – they should make a nice sound of love,  ”Tssssssssss”
- Stir the onions so they are coated in the olive oil and saute’ over medium heat
- Onions will become translucent.  At that time add garlic, fresh basil, salt, pepper and about 3-4 tablespoons of butter – continue to cook over medium heat
Note:  there is no love with burned garlic, so keep loving and babysitting the onions at this time. 

Stage 3:  The Red Wine Reduction

- Cover the onions with red wine and keep uncovered to allow the wine to evaporate.
- Pour yourself a glass of red wine and sip over the course of making the gravy
- Allow the red wine to cook on medium heat for at least 3 minutes.
- Add sliced portabellas, sliced squash and pour in chicken /veggie stock (about a cup)
- Cook on medium heat and cover to steam the mushrooms and squash.
- Keep loving your onions, stirring occassionally to be sure they do not stick to the bottom of the pan

Stage 4:  TOMATOS
-  At this time you can love the sauce with various herbs and spices.  (Oregano, Red Pepper Flakes, salt & pepper, more butter, etc.) 
- Add 1-2 cans of tomato paste and stir into the onions and veggies.  Sauce should really thicken.  Add another can of paste if it appears too saucy.
- Add tomatos.   You can add any amount depending on how many people you are feeding.  
- Bring sauce to a gradual boil,  stirring occasionally.
- When sauce is at a boil, reduce heat to a simmer,  cover.