Leek Fennel Celery & White Beans

olive oil

1 leek, sliced

1 fennel bulb, quartered & sliced

2 stalks celery, sliced

salt / pepper / red pepper flakes / fennel seed

3 garlic cloves, chopped

1 15-oz can white beans, rinsed & drained

1 cup broth

2 heaping tsp capers

1/3 cup sun-dried tomatoes in oil, chopped

1/3 cup mozzarella, chopped

saute leek / fennel in oil until softening

add seasonings / garlic, stir 30 seconds

add beans / broth / capers / tomatoes

bring to a boil, then simmer 10 minutes

veg should be barely fork tender

pour mixture into a serving dish

stir in mozzarella

cover & let cheese soften / melt

Sicilian Pasta with Cauliflower

1/4 cup raisins

warm water

olive oil

1 cauliflower cut into bite-size pieces

1/2 red onion quartered / thick-sliced

lots of salt / pepper

olive oil

3 cloves garlic, chopped

3 anchovies, chopped [or 1 Tbsp miso paste]

1 14-oz can tomatoes

5 ounces cooked pasta

1/3 cup blanched almonds

2/3 cup ricotta

grana padano

soak raisins in warm water

saute cauliflower w/ red onion in olive oil in wok

season generously

about 10 min until browned & semi-cooked

heat olive oil w/ garlic

add anchovies / tomatoes

simmer 10 minutes

pour tomato sauce over veg in wok

stir in pasta / almonds / drained raisins / ricotta

pour all into baking pan

grate grana padano over top

bake 15 min @ 400°

Eggplant Gochujang

1 medium eggplant, 1/2” x 1” strips

1/2 large red onion, 1/4” x 1” strips

sesame oil / olive oil / sun-dried tomato oil / oregano / salt / pepper

6-8 sun-dried tomatoes, chopped / 1 Tbsp gochujang

roast seasoned eggplant / onion for 25 minutes @ 400°

add tomatoes / gochujang & stir well

Curried Red Lentil Soup

2 large carrots, 1/2” cubes

1 sweet potato, 1/2” cubes

salt / pepper / garam masala

olive oil

2 Tbsp olive oil

1 onion, chopped

2 serrano chilis, seeded & chopped

1 tsp cumin

1 tsp coriander

sprinkle of gochugaru

1/4 tsp salt

fresh ground black pepper

3 garlic cloves, chopped

1” ginger root, chopped

1 quart chicken broth

2 cups water

1 15-oz can diced tomatoes

1 cup red lentils

1/3 cup farro

4 oz baby spinach

coat carrot / sweet potato in seasonings / olive oil

roast 25 minutes @ 400°

saute onion / chilis in olive oil for 5 min

add seasonings / garlic / ginger for another min

add liquids / tomato / lentils / farro

bring to a boil, then reduce to a simmer for 20 min

stir in roasted vegetables / spinach

after a minute or two, off heat

let the soup talk to itself for a couple hours

reheat & serve with warm na'an

Eggplant & Chickpeas on Rice Noodle

1 large eggplant, cut into 1” cubes

1 15-oz can chickpeas, rinsed & drained

salt / pepper

2 Tbsp olive oil

2 Tbsp toasted sesame oil

5 scallions, thinly sliced

6-7 oz rice noodle

1/3 cup finely-chopped cashews

2 Tbsp sesame seed

1/3 cup water

2-3 Tbsp laksa paste [or curry paste]

salt / pepper

heat convection oven to 400°

dump eggplant / chickpeas into a large roasting pan

mix well w/ salt / pepper / olive oil / sesame oil

roast 30 minutes, stir halfway through

fold in scallions

pour boiling water over rice noodle

after 5 minutes, drain / rinse in cold water / drain

combine cashews / sesame seed / water / laksa paste

season lightly w/ salt / pepper

combine cashew mixture w/ noodles

add roasted vegetables

stir gently

Leek Celery Carrot Potato Soup

olive oil

1 leek, halved & sliced

2 stalks celery, sliced

4 carrots, halved & sliced

8 oz small yukon gold potatoes, halved & sliced

salt / pepper

1/2 tsp coriander

1/2 tsp ginger

1 quart broth

3 good dollops of plain full-fat yogurt

saute veg slowly in olive oil until softening

add potatoes / seasonings / broth

bring to a boil, then simmer until potatoes done

off heat

wandblend briefly, leave lots & lots of chunks

divide soup into 3 food storage containers

wait 3-5 minutes

add dollop of yogurt to each container, stir gently

Broccoli Spinach Lasagna

olive oil

1 broccoli crown, sliced half inch thick, then fork-sized

1/2 red onion, sliced lengthwise

salt / pepper

2 ounces spinach

5 ounces egg noodle

1 egg

8 ounces ricotta

nutmeg / salt / pepper

8 ounces marinara sauce

grana padano cheese

roast broccoli / onion in oil / salt / pepper @ 400° for 15 minutes

remove from oven & fold in spinach until it wilts

cook noodles 7 minutes, drain, rinse in cold water

mix together egg / ricotta / nutmeg / salt / pepper

oil a square 9” pan

layer noodle / veg / ricotta / noodle / veg / ricotta / noodle

pour marinara sauce evenly over top

generously grate cheese over all

bake 15 min in 350° oven

set under broiler for 2-3 minutes if you want it gently browned