Corn and a lime/yogurt dressing  make this a great dinner salad. Find your freshest corn and ripest cherry tomatoes.

Ingredients:
3 pieces corn on cob
One can black beans, drained and rinsed
1/2 pound chunky pasta, shells or similar
Handful cherry tomatoes, halved
Three stalks celery, sliced
Small head or four or five leaves of Romaine lettuce, chopped, or a couple handfuls of baby spinach
Half of red bell pepper, sliced thin
One lime for the dressing, and a small container of plain Greek yogurt

Dressing:
To half a cup of plain Greek yogurt (one 6 oz. container) add 2 cloves finely chopped garlic, the juice of one lime, 2 tablespoons cider vinegar, a quarter cup of olive oil,  fresh ground pepper and a half teaspoon salt. Add a little cayenne if you are feeling frisky.
Whisk with a fork.

Directions:
Slice the corn kernels off the cobs, and add them to your boiling pasta for the last minute of cooking.
Drain the pasta and corn in cold water, and add to the other salad ingredients.
Toss with the dressing when ready to serve. Sprinkle a little cayenne on top for color.

This is terrific. Made in one pot too. If you buy the pesto it takes only minutes. You need to find  "stringless" sugar snap peas.

Ingredients:
One half of a 7 oz. container premade pesto, about 3 1/2 oz. (For a real thrill, you can pound your own pesto here)
3/4 lb. Linguini pasta
8 oz. unpeeled baby red potatoes, sliced into 1/4" pieces
8 oz. "Mann's" or similar stringless sugar snap peas
Cilantro for serving

Directions:
Warm a serving bowl in the oven.
Boil salted water. Add the potatoes and cook 5 minutes. Add the pasta and cook until just done, usually 8 or 9 minutes. Add the peas for the last minute or so, to heat them.
Drain, mix with the pesto in the warm bowl, and serve with cilantro.

This is a once a week favorite. Try it with different beans and pastas. Always satisfying, and really easy.

Ingredients:
One can (drained and rinsed) of cannelloni, red or black beans
One pint container of cherry tomatoes, halved. The small tomatoes "on the vine" are usually good. (You could also use an 8 oz. can of tomato sauce)
One half large onion
Three cloves garlic, minced
2 cups dried pasta, medium shells, penne or similar,
One teaspoon salt
Ground pepper
Optional ground hot pepper flakes or cayenne
Chunk of Parmesan for grating
One cup chopped cilantro

Directions:
Saute the onions and garlic, add the tomatoes, salt and pepper (and pepper flakes) and cook covered about 10 minutes on low until the tomatoes dissolve, add the beans, and cook another ten minutes. Check and stir every 5 minutes or so to be sure the tomato mixture does not stick to the pan. Turn off the heat, and when you  are ready, start the pasta.
Cook the pasta al dente, add to the tomato and beans. cook, stir, turn off the heat and mix in most of the cilantro.
Serve with cilantro garnish and grated Parmesan. We like Parmigiano Reggiano

 This simple and satisfying pasta can be made with or without eggs. You probably would want one of the long, thin pastas for the no egg version.

Ingredients:
3/4 pound dry pasta, Rotini is good. Linguine is too. So is Angel Hair.
4 tablespoons olive oil
3 to 4 cloves minced garlic
4 large eggs
Crushed red pepper flakes optional, about a quarter teaspoon
Parmesan cheese for serving

Directions:
Heat 3 or 4 cloves of minced garlic (and the pepper flakes) in 4 tablespoons of olive oil, and set aside. Cook pasta al dente in salted water.
About 2 minutes before the pasta is done, reheat the pan and slide in four large eggs. Let the eggs cook until the edges just turn white. Turn off the heat, drain the pasta and add to the eggs and oil. Turn the heat back on and mix the pasta with the eggs a few moments until the eggs finish cooking.
Serve with fresh grated Parmesan and plenty of ground pepper.

If you like mushrooms*, this is a easy, pleasing meal with just a few ingredients. (* This may make you decide you like mushrooms after all.)

Ingredients:
One pound package of "Baby Bella" sliced mushrooms. You can use any mushrooms you like, slice them about a quarter inch thick
12 ounces thin pasta, linguini works well
3 bunches of scallions (about 8-10 ounces), white parts sliced thin, green parts 1" long. Reserve some for garnish
4 quarter sized pieces of fresh ginger, minced
3 cloves garlic, minced
3 tablespoons olive oil

Sauce: Mix together 3 tablespoons good soy sauce, 2 teaspoons sugar, 1/4 teaspoon cayenne, and one tablespoon toasted sesame oil.

Directions:
Saute the garlic and ginger in the oil over medium high heat for a minute, add the scallions, saute another minute, add the mushrooms and cook for about 10 minutes. The mushrooms will try to stick to the pan at first, then will release some water, then most of the liquid will boil off.
Add the sauce, turn off the heat.  When you are ready, cook the pasta and add it to the mushroom mixture, heat and serve. Garnish with reserved scallions.

Fun and fast to put together, and a family favorite. You can use any short pasta. Probably the most popular of these recipes. (Revised 4/2/19)

Ingredients:
1 medium cucumber
1/2 pound small pasta
1/2 pint cherry tomatoes
1/2 of 9 oz bag of baby spinach
1/2 dense cup of Kalamata olives (bulk baby olives from Amazon save you a ton)
1/2 red onion
1/2 of a 6oz block of feta cheese

Directions:
Make the dressing first: To 1/3 cup olive oil, add the juice of one fresh lemon (or 4 tablespoons red wine vinegar), 2 finely minced garlic cloves, 1/2 teaspoon each of salt, sugar, fresh pepper, and one tablespoon Dijon mustard. Whisk together with a fork. Let it sit while you make the salad.

Cook the pasta al dente, drain and rinse with cold water
Cut off ends of cucumber, peel and slice it lengthwise.Use a spoon to remove the seeds. Stack the halves and cut into 1/4" slices.
Cut cherry tomatoes in half
Cut red onion into thin slices
Roughly chop the Kalamata olives
Put all the above in a large bowl with the spinach, crumble the feta on top, add the dressing and toss well.

Wonderful dinner, and easy to make. Just get the different elements ready, and then go at it.

Ingredients:
Rice: One cup of rice (Jasmine is good), two cups water and half teaspoon salt.  Cook like this:

Cabbage:
A large fresh cabbage, about 1/ 1/2 lbs. ( Quarter the cabbage, cut out the core, remove tough outer leaves, and cut the cabbage into 3/4" slices/pieces.) Separate the pieces with your fingers, and set aside in a colander.
3 tablespoons olive oil or peanut oil
Sauce:  Mix these dry ingredients in a cup:  1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon cayenne, and two teaspoons corn starch. Then add 2 tablespoons soy sauce ( Kikkoman is good), One tablespoon cider vinegar, and one tablespoon dry sherry or white wine and mix well.  Set aside.

Tofu:
1 package of firm tofu, cut into cubes by holding the tofu on edge, slicing it three times, lay the block flat, slice again lengthwise, turn the block and slice crosswise into 1/2 inch pieces.
1 small bunch of scallions, (white bulbs discarded) cut into 1/2 inch pieces, and set aside.
1 clove garlic, minced.
3 quarter sized pieces of ginger, chopped fine.
3 tablespoons olive oil or peanut oil
Sauce: Mix in a cup 4 tablespoons mushroom flavored soy sauce ( I like "Pearl River Bridge" brand ), 2 teaspoons sugar, and 1/2 cup water. Set aside. (For more mushroom flavor, add 3 or 4 chopped dried mushrooms and 1/4 cup water to the sauce. Recommended.)
Thickening sauce: Mix in a cup 2 teaspoons corn starch, 2 tablespoons water and 1 teaspoon toasted sesame oil. Set aside.

Directions:
Put a bowl in the oven on "Keep Warm". 
Put the cut up cabbage in a colander, ready to be rinsed.
Directions for the rice:
Cook the rice, let it sit until you are ready.
Directions for the Tofu:
Get things going by sauteing the garlic and ginger in 3 tablespoons olive oil, Carefully add the mushroom soy sauce mixture, bring to a boil, add the tofu, then cook on low, covered for 5 minutes. Then thicken the sauce by slowly adding the cornstarch mixture while stirring the tofu. Add the scallions, mix once then transfer to the warm bowl in the oven
Directions for the Cabbage:
Wipe the pan, add 3 tablespoons oil, heat until hot, then quickly rinse the cabbage, shake off excess water, and carefully add to pan. Cook until the cabbage is hot and starting to shrink down. Give the sauce mixture a stir, then slowly add it to cabbage while stirring. When the mixture thickens, you are done.
Put the rice, cabbage and tofu into your serving bowl, sprinkle with a little cayenne, and thank Irene Kuo for the recipe.

This is a kind of wonderful alchemy from Rose Shulman of the NYT. The marinade is cold, the pasta is hot, and the result is startling. We have a friend who makes this almost every night. Hi Beth!

Ingredients:
3/4 pound fusille, orecchiette, or other pasta.
One pint of ripe cherry tomatoes
2 small or one large garlic clove, minced fine
1 cup firmly packed arugula
3 or 4 basil leaves
2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon Kosher salt
Ground black pepper
Parmesan for grating.

Directions:
Halve or quarter the tomatoes, chop the arugula, "sliver" or finely chop the basil, mince the garlic, and put in a large bowl with the olive oil, vinegar, salt and pepper. Mix and let marinate for 15 minutes or more. Stir the mixture a few times while it sits.
There is no hurry. When you are ready, cook the pasta and add it to the bowl, mix together and serve with the Parmesan.

 Oh boy. This is slightly modified Indian Dal recipe from Nigella Lawson of the NYT.  Wonderful with Jasmine rice on the side. "Dal" is an Indian word for a thick soup made with "pulses": lentils, peas or beans.

Ingredients:
One medium sweet potato, about 10 ounces, chopped
One medium yellow or red onion, diced
3 cloves garlic, minced
4 quarter sized pieces of fresh ginger, minced
3 tablespoons olive oil
1 cup red lentils
1 cup halved cherry tomatoes (or 8 oz. can tomato sauce)
1 teaspoon each of turmeric, cumin seed, coriander seed, ground ginger, salt and pepper and
1/4 teaspoon cayenne. Grind all the spices together in a mortar and pestle.
About one and a quarter cup water ( adjust for proper consistency)
1 can coconut milk
For the rice: 1/2 cup jasmine rice, 1 cup water, 1/2 teaspoon salt

Directions:
In your soup pot saute the sweet potato, onion, garlic and ginger in the olive oil for about ten minutes, or until the onions are transparent
Add the spices and the lentils and stir until coated with oil
Add the tomatoes, water and coconut milk
Heat until boiling, then reduce to a simmer
(Pause for a minute to get the rice going) 
Cook the dal mixture about 35 minutes, checking and stirring to prevent the dal sticking to bottom of pan. Turn off the heat, use a potato masher to break up and mix the ingredients. The consistency should be like a very thick soup or a puree.
Serve the dal with the rice on the side, sour cream or plain Greek yogurt and some cilantro and cayenne pepper for color.

Apples, Walnuts, Grapes: Who knew? Derived from a great dish at "Panjshir" in Falls Church, Virginia.
If you feel sporty serve it with Curried Rice and Raita.

Ingredients:
One large onion, chopped
3 cloves garlic, minced
Three tablespoons olive oil
One 8 oz. can tomato sauce
One third cup red lentils
3/4 cup halved red grapes (one third cup prunes will work well too)
One third cup of chopped walnuts (soak them in warm water a few hours for best taste)
2 teaspoons Garam Masala ( most supermarkets have it)
Half teaspoon salt, ground black pepper
One tablespoon brown sugar
One and one half cups water
One pound cored and chopped apples, your favorite. I leave the skins on.

Directions:
Saute the onion in the olive oil until  light brown. This is important. Then add the garlic, saute a minute or so, Add the Masala, water, tomatoes, lentils, drained and rinsed walnuts, salt and pepper. Cook for a half hour, until the lentils are tender.
Add the apples, cook until they are almost apple sauce, about a half hour. Turn off the heat, add the  grapes or prunes and brown sugar, stir, let sit for ten minutes, serve with cilantro or parsley.

Try it. A real surprise combination of pasta and potatoes. This Southwest breakfast favorite is an excellent casual dinner. (Just substitute a glass of red wine for the cup of coffee).

Ingredients:
One pound Russet potatoes, cut into 3/4 " chunks
One cup dry small pasta
One large red onion, chopped
One medium green bell pepper, chopped
One medium red bell pepper, chopped
One Jalapeno pepper, seeded and chopped fine
One and one half teaspoons salt, one teaspoon fresh black pepper
Four Tablespoons olive oil
Four eggs
Cilantro or parsley to garnish

Directions:
This is very much a no panic meal. You can take your time, It just needs to be heated right before the poached eggs go on.

Saute/cook the onion, peppers, jalapeno, salt and pepper in the olive oil  until the onion is transparent, about five to ten minutes. Cover, turn off the heat.
Simmer  the potatoes in a small covered pot about 35 minutes in two cups of water. You want them soft enough to mash, but don't mash them.
Cook the pasta. Coordinate the pasta and potato cooking time so you can just dump them both in a colander in the sink, drain them for a second, and add them to the onion mixture.
Poke, push and prod the mixture until the potatoes lose a little of themselves to the other ingredients.
When you are ready to go, get the eggs poaching and reheat and remix the potato/pepper/pasta.
Divide into two bowls, slide the eggs on, and sprinkle on a little cayenne and black pepper.
Garnish with cilantro or parsley.

 We are having this a lot this winter.  Brown lentils are easy to find, and inherently tasty. The rice in this soup version adds some chewiness. Preposterously satisfying meal from simple ingredients.

Ingredients:
One cup brown lentils
One third cup brown rice
One medium carrot, grated
One medium yellow or red onion, chopped
Three cloves garlic, minced
Three tablespoons olive oil
Two teaspoons salt, one teaspoon fresh black pepper
1/4 teaspoon of cayenne
One 8 oz can of tomato sauce
One cup chopped cilantro
5 cups water
Grated Parmesan and cilantro for garnish, with an olive oil drizzle.

Directions:
In your soup pot saute the onions, carrots and garlic in the olive oil until soft, Add the water, lentils, rice, tomato sauce, salt and pepper and cayenne, and bring to a boil. (You can mix all the dry ingredients  in one of your serving bowls while the vegetables are cooking, to save time.)
Reduce heat to a simmer, cover, and cook at least 45 minutes. You want the lentils to be mushy and the soup thick. Add most of the cilantro for the last 10 minutes.
Serve with Parmesan, a drizzle of olive oil, and cilantro.

Al dente Rigatoni pasta combined with the tomato and arugula makes for both great taste and texture.

Ingredients:
12 oz. rigatoni pasta
10 oz. or a pint container of ripe cherry tomatoes
2 cups packed arugula, (about half of a 5 oz, bag), chopped coarsely
3 cloves garlic
4 tablespoons olive oil
3/4 teaspoon salt
Freshly ground black pepper
Fresh Parmesan for serving

Directions:
Saute the minced garlic in the olive oil, halve the tomatoes and add them with the salt and pepper, cover and cook on low for 10 to 20 minutes until the tomatoes have dissolved. Check and stir every 5 minutes or so to be sure the tomatoes don't stick to the pan. Turn off the heat until you are ready to go with the pasta.
Cook the pasta in salted water "al dente", add it to the pan, turn heat on and stir to coat with the tomato mixture, then add the arugula. Cook a few seconds, just until the arugula wilts. Serve hot with Parmesan cheese on the side.

This is lifted almost entirely from a Betty Crocker recipe. Wonderful tastes, and unfussy preparation.  Make sure you cook the peas long enough to dissolve, 45 minutes plus.

Ingredients:
One cup yellow split peas
Half pound red potatoes, cubed
Three tablespoons olive oil
One medium onion, chopped
One medium carrot, grated
One medium red bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon cayenne pepper
3 quarter size pieces of fresh ginger, minced
Tablespoon of curry powder (choose your best)
One cup of coconut milk
One teaspoon of salt and 1/4 teaspoon fresh pepper
3 cups water, or more for proper consistency
Topping: One cup Greek yogurt mixed with three tablespoons chopped fresh cilantro.

Directions:
Cook the onion, garlic, bell pepper, carrot, ginger and salt and pepper with the olive oil until the onion is soft. Add the curry powder and cayenne and stir until things start to smell great. Add 3 cups water, the cup of coconut milk, the split peas and the potatoes.
Bring to a boil, then cook at a simmer for 45 minutes to an hour. You want the split peas to disintegrate. Stir every once in a while while it cooks.
Serve with dollops of the yogurt/cilantro mixture. Sprinkle some ground hot red pepper on top for color and hits of heat.

This is spicy, and fun to eat: Requires deft spoonwork. A little sour cream, a little tortilla, a bit of cilantro and a lot of good taste. Even better the next day.
 
Ingredients:
1 medium red onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1 1/2 cups red lentils
4 1/4 cups water
1  Chipotle pepper, chopped, (or 2 for more heat) and a little sauce from canned Chipolte peppers, ("Embasa", or "Goya" for example). You can freeze the extra peppers in individual snack bags.
One 14 oz.can of diced "fire roasted" tomatoes, undrained
1 teaspoon of cumin seed, 2 teaspoons salt and 1/2 teaspoon fresh pepper (ground together in a  mortar and pestle)
Garnish: sour cream/ Greek yogurt mixture, cilantro and toasted tortilla chips

Directions:
Saute the onion, garlic and bell peppers in the olive oil until the onions are translucent, a few minutes. Add the spices, lentils, tomatoes, chipotle pepper and water, bring to a simmer, and cook at least  45 minutes. You want the lentils to disintegrate.
The soup should be thick, but add a little more water if needed for the right consistency.
When done, garnish with broken tortilla chips, chopped cilantro, and the sour cream/Greek yogurt mix. Sprinkle a little cayenne pepper for color.

 It's not easy to make beans and rice taste other than meh, but this recipe from Ale Mendez does the trick. A fast, nutritious and really cheap meal. The addition of poached eggs makes a dinner and not just a side dish.

Ingredients:
3/4 cup rice and 1 1/2 cups water plus a pinch of salt
One can of black or red beans, drained
One medium/ large red onion, chopped
One medium/ large red bell pepper, chopped
3 Cloves garlic, minced
3 Tablespoons olive oil
1 Cup chopped cilantro, (save some for garnish)
1 Tablespoon Lizano sauce (Latin food market item, worth finding) or Worcestershire sauce
1 Teaspoon salt, 1/2 teaspoon fresh ground pepper

Directions:
Cook the rice with a little salt like this.
In your soup pot, add the olive oil, the onion, bell pepper, garlic, salt and pepper and saute on medium high heat for about 4 or 5 minutes, until onions become translucent.
Add the the cooked rice to the pot, and cook and stir for a few minutes to mingle the flavors and coat the rice. Then add the beans, the Worcestershire or Lizano sauce, and cook until hot. Turn off the heat. Add most of the cilantro and stir to mix.
Serve with poached eggs if wanted, a sprinkle of cayenne and black pepper, and cilantro for garnish.

 Red beans with intense flavors. Easy to make, and inexpensive. Try to find fresh spices, it will pay off.
You could serve this with Raita as a side or as a topping. You could try it with Curried Rice too.

Ingredients:
Rice:
3/4 cup rice with 1 1/2 cups water and pinch of salt
Masala:
Two cans red kidney beans or Goya red beans, drained
3 Tablespoons olive oil
One large red onion, chopped
Three cloves garlic, minced
Two quarter sized pieces of fresh ginger, minced
One half pint cherry tomatoes, halved, or 8 oz. can of tomato sauce
3/4 cup coconut milk (more if needed. You want just enough liquid to maintain a simmer.)
1/2 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/2 teaspoon paprika, 1/4 teaspoon cayenne and one teaspoon  salt, all ground together in your mortar and pestle. (For even more of a thrill, add a teaspoon of curry powder, Madras brand is good).
Cilantro and Sour Cream/Yogurt mixture for garnish

Directions:
In your soup pot, add the olive oil and saute the onions well, almost to browning, then the garlic and ginger for a few more minutes.
Add the tomatoes, spices, beans and the coconut milk and simmer for at least a half hour, stirring occasionally  to stop sticking.
Cook the rice like this:
When you are all set, use a potato masher to thicken the beans to a porridge like consistency.
Garnish with cilantro, add a dollop of sour cream/yogurt mixture, and a sprinkle of cayenne.
Serve with the rice on the side.

Mac&Cheese for Italian Nobility. This is what it looks like before firing up this really easy Sunday night treat. Butter, whole milk, Parmesan: What's a matta? You scared? Mmmmm.

Ingredients:  (Pay attention to pasta and liquid measurements.)
4 cloves garlic, minced
2 tablespoons olive oil
12 ounces Linguini pasta
1 1/2 cups whole milk
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups water
On cup grated Parmesan. Use the 1/4" holes on your box grater.

Directions:
Use your deep skillet to saute the garlic in the olive oil a minute or two.
Add the rest of the ingredients except the grated Parmesan. Heat to boiling, then turn heat down to a strong simmer. Poke, prod and mix (to keep the pasta from sticking together) until the pasta absorbs the liquid and is creamy, about 10 to 12 minutes.
Turn off heat, add the grated cheese while stirring so the cheese coats the pasta.
Serve hot with a garnish of cilantro or parsley. Add plenty of fresh ground pepper at the table.

   This slightly modified David Tanis recipe is a  fun, fast summery meal. with a similar easy preparation to the the Arugula/Pasta recipe. The only cooking is the quickly boiled pasta. The angel hair pasta is thin enough to soak up the tomato, garlic, pepper marinade. A great recipe for ripe cherry tomatoes.
Serve it hot or at room temperature.

Ingredients:
3/4 lb. Angel Hair pasta
3/4 lb. of your best cherry tomatoes cut in half
One red or yellow bell pepper, or half of each, finely diced
2 cloves garlic, finely minced
1/4 teaspoon pepper flakes
2 oz. feta cheese


Directions:
In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground pepper, the minced garlic, the pepper flakes, the diced bell pepper and the cherry tomatoes.  Stir several times while marinating for at least a half hour.
When ready, cook and drain the pasta, add it to the bowl, and do your best to mix the pasta and tomatoes. Serve with crumbled feta, and decorate with some basil leaves.

Served at room temperature or chilled, this is a great meal year round. The dressing  mixes with the Romaine/celery while you eat.

Ingredients:
One cup dried small pasta
Two cans (drained and rinsed) or 3 cups cooked white or black beans
One bunch of scallions, green parts, sliced half inch long
3/4 cup Kalamata olives, roughly chopped
Handful cherry tomatoes, halved
One head of packaged Romaine hearts, cut crosswise into 1/2" strips, then halved lengthwise
2" of a celery bunch cut crosswise into quarter inch slices.

For the dressing: Add 2 cloves minced garlic, 1/2 teaspoon salt, black pepper to taste and a tablespoon of Dijon or Spicy Brown mustard to 1/3 cup olive oil and 3 Tablespoons fresh lemon juice or white wine vinegar. Whisk with a fork.

Directions:
Cook the pasta, rinse and add to a bowl with the rest of the ingredients, (except the lettuce and celery),
and mix with the dressing.
Divide the Romaine and celery mixture into two large serving bowls. Push the lettuce to the edges of the bowl. Heap the Provencal mixture in the centers of the bowls.
Hint: In the summer you can slice off kernels of fresh corn and then add them into the pasta pot for the last minute of cooking,  rinse both the pasta and corn in a colander and add to the dish.

Once you learn how to cook the eggs, this is a fine meal, and you will feel virtuous.

Ingredients:
5 eggs
Most of a bunch of scallions, enough to make one cup
One cup of uncooked white rice
4 Tablespoons olive or peanut oil
1 1/2 teaspoons salt
 
Directions:
Get the rice going first. In small pot add 2 cups of water to one cup of rice and a teaspoon of salt. Bring to a boil, reduce heat to barely simmer, cover, and cook 20 minutes. Turn off heat and let sit for at least ten minutes. Don't peek at the rice, the steam is important.
Cut the scallions into thin slices for the white parts, and into half inch long slices for the dark green parts. Set aside.
Beat the eggs with 1/2 teaspoon salt. In a large saute pan or wok heat three tablespoons oil until very hot but not smoking. Pour the eggs into the pan. As they puff around the edges, tilt the pan towards you and push the eggs back with a spatula. Continue pushing and tilting until the eggs are just done, the slide them onto a dish and set aside. This method, from Irene Kuo, adds a nice texture to the cooked eggs.
When you are ready, add a tablespoon of oil to the pan, turn heat to medium high, add the scallions, stir a few times, then add the cooked rice. Use your spatula to break the rice up, add the eggs, poke and prod until everything is heated and mixed.
Serve with soy sauce if you like. Kikkoman is very good.

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven.

Ingredients:
One can red beans (Goya is a good brand), drained
One can black beans, drained
Three tablespoons olive oil
Three cloves garlic, minced
One pint cherry tomatoes, halved
One medium red onion, chopped
One medium  green bell pepper, chopped
1/2 cup chopped Kalamata Olives
One cup cilantro coarsely chopped
4 to 6 corn tortillas, small, fresh 5" diameter  (La Banderita brand is good)
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt

Condiments:
Shredded cheese
Salsa (Goya Salsa Verde is good)
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers
Lime wedges

Directions:
Drain but don't rinse the beans. Get the chopped cilantro, olives and tortilla strips ready. (To make the strips, stack the tortillas, cut them in half, then cut the halves into 1/2" wide pieces. Toss the pieces so they don't stick together when you add them). Have your condiments  on the dinner table.
Put the olive oil, garlic, onion, green pepper, tomatoes, cumin, cayenne and salt in your soup pot and saute on medium high for 4 to 5 minutes, add the beans and olives and cook about 4 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, and use the condiments with abandon.

Our entry in the "World's Best Everyday Sandwich" contest. A modified version of the Sheila's Special from Something Natural on Nantucket. ( All bets are off if you substitute ingredients)

Ingredients:
Arnold's or Pepperidge Farm whole wheat bread
1/2 pound carrots, grated with 1/4 holes on box grater
4 slices domestic Swiss cheese, 2 on each sandwich
Claussen Kosher Dill Sandwich Slices, 3 on each sandwich
Hellmann's Real Mayonnaise
Dab of Dijon mustard

Directions:
Do your best to form half the grated carrots on one side of each sandwich. You are trying to make a carrot patty in the shape of the slice of bread
Put two slices Swiss on top of the carrot patty
Lay 3 pickles slices across the cheese
Spread a dab of Dijon and good schmear of Hellmann's on the other bread slice, close the sandwich and cut across in half.

You don't need much to make beans taste good, they already have that covered.

Ingredients:
3 cans of navy or cannelloni beans, drained and rinsed.
4 tablespoons olive oil
1 carrot, grated
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 teaspoon salt, 1/2 teaspoon fresh black pepper
2 1/4 cups water

Directions:
In your soup pot saute/cook the onion, garlic, carrot and salt and pepper in the olive oil until the onion is transparent.
Add the beans and 2 1/4 cups water, bring to a boil, then simmer covered a half hour to 40 minutes, until the beans start to lose their structure.
Turn off the heat and use your potato masher to break the beans up into a porridge like consistency.
Serve with a drizzle of olive oil, some cilantro, and sprinkle on some cayenne for some spice and color, and grate some fresh Parmesan cheese. This kind of soup really brings the taste of the Parmesan to the forefront. And it's a fun ritual.

Black beans, a few spices, raw onion and vinegar.  Hard to beat.

Ingredients:
3 cans black beans, rinsed and drained
One 8 oz, can tomato sauce
One small yellow onion, chopped
One small green pepper, chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon each cumin seed, oregano, cayenne pepper and one teaspoon salt ground together in a mortar and pestle
2 cups water
Toppings: Chopped red onion, sour cream/Greek yogurt mixture, red wine vinegar

Directions:
In your soup pot saute the onion, garlic and green pepper in the olive oil until soft, about 5 minutes. Add the tomatoes, beans and water, ground spices, and bring to a boil.
Reduce heat and simmer, covered, until the beans begin to fall apart, 30 to 45 minutes.
Turn heat off and use a potato masher to thicken the soup into almost a puree.
Serve with the sour cream and red onions, and sprinkle liberally with red wine vinegar as you eat. It is hard to overdo it.