This will serve a crowd:

2 cups red lentils, washed and picked over
olive oil
1 onion chopped
1/2 apple thinly sliced and cut in quarters
3 cloves garlic, minced
just over half of one box of lo sodium veggie/chicken stock/water (stock makes them more flavorful.)
3 whole peeled canned tomatoes and a splash of their juice
hefty pinch dark brown sugar
big pinch: cumin
lesser pinches: curry powder, cinnamon, turmeric, salt, sage
splash of apple juice
2 handfuls raisins

basmati rice

1. Heat a stock pot on high. Heat olive oil. Saute onions until translucent.
2. Turn down the heat. Add Lentils to pan and dry and toast them a bit.
3. Add apple to the pan stirring and cooking until some of the juices are released.
4. Add minced garlic. Saute until just fragrant.
5. With your fingers break up the tomatoes and add them and the juice to the pan.
6. Add stock and remaining ingredients.
7. Bring mixture to a boil. Then turn the heat to low and cover the pot.

MAKE RICE.

Check after around 25 minutes to be sure their is still some liquid. The beans will take between 30-45 min to cook. If you need to, add more stock.

A bunch radishes, any kind, with greens

Butter

Coarse salt or fleur de sel

Pepper

Bread

I don’t want to sound like a snob but of course, this tastes better with fresher ingredients.

Wash radish greens carefully, discard stems and chop finely.  Mix into butter that’s been allowed to sit out for a bit so that it’s soft.  I use butter from the farmers market that comes in a tub, usually about 2-3 tablespoons.  Mix radish greens into the butter.

Thinly slice radishes.

Butter bread with radish green butter, top with sliced radishes.  Add a few flecks of salt and finish with pepper.

Fillings:

Cheese: (optional)
Any type – parmesan, provolone, mozzarella, and hard cheeses are all good
Vegetables: sauteed spinach, garlic, bell peppers, and/or mushrooms; artichoke hearts, olives, and/or capers. Pick any 2-3 veggies.
Meat: (optional)
I’ve tried all of these and they were good: pepperoni, prosciutto, and Italian-style vegetarian sausage.
Anything thinly sliced or ground will work well.
Sauce:
Pesto and/or red sauce as a filling, as a dip, or both). Red Gravy with Love is the best dipping sauce ever but a bit too chunky as a filling.

Dough:

(The perfect version is still in progress.)
1 cup water
1 package yeast
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tsp olive oil, plus enough to coat a bowl

Instructions:

1. Heat 1 cup of water to 110 degrees (1 minute on high in the microwave usually does it.)
2. Pour yeast into the heated water and let it sit a few minutes.
3. Mix the rest of the ingredients and knead the dough until smooth.
4. Coat a small bowl with olive oil, place the dough in it, and let it rise for an hour away from drafts.
5. Once the dough has risen, roll it out on a baking sheet and cover sparsely with toppings and sauce. (If you load it up too much it will be difficult to roll up!) Leave an inch on one of the long sides clear of toppings.
6. Roll up the dough from the side opposite from your topping-free inch. Press the filling-free inch into a tight seam on the roll and place it face down on the baking sheet.
7. Brush the roll with olive oil (or butter) and press shredded parmesan on the top (optional).
8. Make a couple small cuts across the top of the roll.
9. Bake at 375 degrees for about 30 minutes, until slightly browned.
10. Cut into slices and serve with dipping sauce (optional).

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.

makes enough for 6 adults

olive oil
2 lbs ground beef
1 medium onion chopped
2 italian green peppers chopped
4 cloves garlic diced
3/4 tbsp chili powder
2/3 tbsp cumin
2 tbsp good cocoa powder
salt & pepper to taste
3/4 can chipolte peppers w/adobo sauce, dice the peppers – use more or less to taste
2 large cans small red kidney beans – drained and cleaned
1 large can whole tomatoes
1 bottle dark beer – like guinness
splash of coffee

1. Heat large pot on high. Add olive oil. Add beef and turn the heat to med-high.
2. Cook beef, stirring to break up the meat.                                                                                        
3. When the beef is cooked through, add onion, garlic & pepper. Saute until onions are translucent and peppers soft.                                                                                                                  
4. Add salt, pepper and spices.                                                                                                              
5. Add chilis & adobo sauce.                                                                                                                    
6. Add beans.                                                                                                                                              
7. Add tomatoes, squeezing each tomato in your hands to release the juices and break up the tomato.
8. Add the beer and coffee            
9. Turn the heat to high and bring chili to a boil.                                                                          
10. Turn the heat down to low and let chili simmer for at least one hour.

Serve cheddar cheese and cornbread. Enjoy!