Spanish Brown lentils are available in some specialty stores, but you don't need them for this recipe. They just sound tastier. Use any color lentil but red, which get mushy. This is the only simple lentil salad recipe that I actually want to eat, not just take to the pot luck fund raiser. (Updated 6/4/20)

Ingredients:
One cup of brown or green lentils (You can buy Spanish Pardina brown lentils direct from the farm, Look up Palouse Brand)
2 1/2 cups water
Half a small red onion chopped
One small red bell pepper chopped
One cucumber, peeled, cut in half lengthwise, de-seeded with a spoon, the halves cut into 1/2"strips, then chopped 1/4" long.
2 cups parsley leaves.
Feta cheese for garnish
Romaine lettuce or other green as bed for serving optional

Directions:
Cook the lentils in the 2 1/2 cups water or stock with  1/2 teaspoon salt for 30-35 minutes, then put in a colander, rinse with cold water and let sit until you are ready.
Make the dressing: Combine 5 tablespoons olive oil, 2 tablespoons lemon juice, one clove of garlic finely minced or put through a press, 1 full teaspoon Dijon mustard, and a little more than a 1/2 teaspoon each of salt and sugar, and whisk to combine.
When you are all set, combine the lentils, the vegetables and the dressing, serve and garnish with some feta cheese.
A bed of greens for serving is a nice addition, Romaine, Iceberg, or baby spinach.

 Served at room temperature or chilled, this is a great meal year round. The dressing  mixes with the Romaine/celery while you eat. (Revised 5/23/20)

Ingredients:
One cup dried small pasta
Two cans (drained and rinsed) or 3 cups cooked white (Cannellini) beans
One bunch of scallions, green parts, sliced half inch long
1/2 cup or more Kalamata olives, roughly chopped (you can get a cool little barrel of them from Amazon.)
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 each of sugar and salt, black pepper to taste and a tablespoon of Dijon or Spicy Brown mustard to 5 tablespoons of olive oil and  2 tablespoons fresh lemon juice or 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 and serve.
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.

If you can find ripe tomatoes, this is great. No cooking except for the pasta. Thanks to Rose Shulman for the inspiration.

Ingredients:
3/4 pound ripe tomatoes, chopped
1 can of small red beans or your bean of choice, rinsed and drained
1 cup of Ditalini pasta. You can use any small pasta or pearl couscous. I liked the sound of Ditalini.
One large garlic clove, finely minced or put through a press.
1/3 cup chopped basil
1/2 cup chopped red onion
A couple scallions, white parts chopped, green parts 1/2"
Romaine, Spinach or Iceberg to make a bed of greens in your bowl.
A sprinkling of feta cheese

Directions:
In a large bowl combine the tomatoes, garlic, onion, basil and scallions with a tablespoon of balsamic vinegar, 3 tablespoons of olive oil, a teaspoon of salt and some fresh black pepper. Let it sit at least 15 minutes while you make your pasta. Stir a few times.
When you are ready put the beans in a colander, dump the cooked pasta on top, rinse both with cold water. Then add the pasta and beans to the tomato mixture, and mix well. Make a bed of  greens in your bowl, add the mixture, and crumble some feta on top.

Partially mashed white beans make a sauce for this neat combination of tastes and textures.

Ingredients:
8 oz. small pasta, your choice
One can Cannellini beans, rinsed and drained
1/2 to 3/4 cup grated Parmesan
One small onion, chopped
2 cloves garlic, minced
One small lemon (juice and zest)
One large or two small bunches of parsley, about 3+ cups of leaves. I use flat leaf, and just chop the head off the bunch.
1/2 teaspoon salt, pinch of hot pepper flakes, ground black pepper
3 tablespoons olive oil
1 1/4 cups water or vegetable stock

Directions:
Combine the parsley, Parmesan and lemon juice and zest in a bowl
Saute the onion, garlic, pepper flakes salt and pepper until the onion is soft, a few minutes.
Add the beans and stock, bring to a boil, and simmer covered for 10 minutes. Turn off heat, and mash about half the beans to thicken the sauce. Then cook the pasta until almost done, drain and add to the sauce. Bring heat up to just a boil, stir, turn off the heat, cover, and let the pasta and bean liquid sit for 3 or 4 minutes while the pasta finishes cooking and absorbs the extra liquid.
Add the bowl of parsley, cheese and lemon, stir, and serve with additional Parmesan if it suits you.

 The highway to diet hell is paved with these dark chocolate treats. Three and a half minutes from start to perdition.

Ingredients:
Ghiradelli 60% dark chocolate baking chips
Crumbled nuts (peanuts, almonds, whatever)
Salt

Directions: (Revised)
Put about an ounce of chocolate chips in a small paper muffin cup (Betty Crocker, 50 to a package).. Put cups on a plate, put plate in microwave for two to three minutes. You want the chips to just melt. Take out, add some nuts, mix with a toothpick, sprinkle a little coarse salt on top, cool and freeze.
The first one is free. Don't eat the paper.
(Actually, we have found the silicone baking cups work very well)

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. A little hard to believe something so simple and so easy to make, is so good. You can serve it hot or room temperature. (Revised March 2020)

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 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. It is good hot, warm or room temperature.

Almost worthwhile getting a cold so you can have this. Use any noodle or mushroom you like. Don't make it if you are horrified of salt.

Ingredients:
One pound of mushrooms chopped very coarsely
Half a pound of noodles, your choice
One medium onion, chopped fine
4 cloves of garlic, minced
One small bunch of scallions, chopped fine. Leave 4" of green parts and cut them 1/2" for garnish
3 tablespoons olive oil
2 teaspoons toasted sesame oil
3/4 teaspoon red pepper flakes
1/2 cup good soy sauce. Low sodium soy sauce is not good soy sauce, OK?
1/4 cup rice or red wine vinegar
3 cups vegetable stock or water. Add more if you want a weaker broth

Directions:
In your wok or deep pan saute the garlic, onions, scallions and pepper flakes on medium-high heat, then add the chopped mushrooms. Cook and stir the mushrooms until they lose most of their water and are browned, about ten minutes.
Add the soy sauce, vinegar, water or vegetable stock and sesame oil, and cook at a simmer for 10 minutes. Turn off the heat and relax. When you have finished your drink, put your noodles in boiling salted water and cook until almost done. Drain and add them to the broth, and cook for a minute or two.
Put the noodles into your bowls with tongs, then ladle the mushroom broth on top, and add the scallion slices.

 Corn cut from the cob, and a lime/yogurt dressing make this a great summer dinner salad. Find your freshest corn and ripest cherry tomatoes. This make a lot of salad, so maybe a lunch too. (Updated June 2020)

Ingredients:
3 pieces corn on cob
One can black or red 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 plain Greek whole milk or 2% Greek yogurt. We like Fage because of the consistency.

Dressing:
To half a cup of plain Greek yogurt add 2 cloves finely chopped garlic, the juice of one lime, 2 tablespoons cider vinegar, three tablespoons 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. Garnish with a dollop of dressing and serve with extra dressing on the side. Sprinkle with ground pepper or cayenne for color.

I am crazy about this dish. Great tasting and easy, a real surprise. Chinese comfort food. My brother Brian found out about this when he was searching for ways to use his tomato harvest. (Updated 12/19)

Ingredients:
One cup of rice, two cups of water, pinch of salt. Make like this.
5 eggs, mush cooked, like this.
One pound ripe tomatoes, quartered. Compari brand is dependable if you don't have a garden. Cherry tomatoes work too.
One small bunch of scallions, white parts chopped, green parts sliced 1/2" long
One tablespoon sugar
One teaspoon salt
Some pepper flakes if you feel like it
Olive oil

Directions:
Put the quartered tomatoes, the scallions, the hot pepper flakes and the sugar and salt in a bowl, mix and let marinate a little.
Cook the rice first, so it will be ready.
Cook the eggs as above, slide into a bowl, rough chop them into largish pieces.
When you are ready, slide the tomato mixture into your hot pan, cook over high heat for a few minutes until the tomatoes start to loose liquid, turn the heat down a little, cover and cook a few minutes more.
You are trying for a lot of tomato liquid plus barely identifiable tomatoes.
Add the eggs to the tomatoes, combine well, and serve over rice.
This dish tastes great with brown rice made with vegetable stock. (Make like white rice but cook 40 minutes)

(If your baby leaves you lone and lorn, make this a great, fast meal for one. Use 1/2 lb. tomatoes, three eggs, 2 teaspoons sugar, 3/4 teaspoon salt, pepper flakes, and put the tomatoes, sugar, salt, scallions and pepper flakes together in a bowl while you cook the rice. When the rice is done, cook the eggs and then the tomato mixture as above. Brown rice also works well in this.)

'
Fast and fun, and close enough to the real thing.  It's good with the eggs, but you can do without. (Edited February 2020)

Ingredients:
Half pound of angel hair pasta ( I break the package in half to make the pieces manageable)
1 lime. Use half for sauce and cut other half into thin wedges for squeezing.
2 eggs
2 Tablespoons olive oil
1 Tablespoon rice vinegar
1/3 cup peanuts, crushed in your mortar and pestle
3 scallions, white parts sliced fine, green parts 1" long.
One carrot,  grated
2 Cups or more of Mung Bean sprouts. If they are packaged, make sure they should be white and crisp. (We just started sprouting our own from seed so we could be sure of freshness.)

Sauce: Mix together the juice of half the lime, one tablespoon rice vinegar, 2 tablespoons sugar, 3 tablespoons good soy sauce, 1 tablespoon toasted sesame oil, 2 cloves minced garlic, and 1/4 teaspoon cayenne or a squirt of Sriracha sauce.

Directions:
Heat the olive oil in your wok or deep saucepan, crack the eggs on the oil, turn off the heat, and just let them sit there. They should partially cook with nice white edges. Relax.
When you are ready, cook the pasta. Drain and put directly on the eggs. Then turn on the heat,  medium high, and stir and cook just a minute or two until the eggs are done. Then turn off the heat, add the vegetables and the sauce, combine everything well, and serve with the crushed peanuts and lime wedges, which are important.

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 (1/4 teaspoon cayenne pepper is a nice optional addition)
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.

Psst. Looking for a good time, sailor? White chocolate company on the road to diet ruin.
(Like 666ers but without the consolation that they might be good for you.)

Ingredients:
Ghiradelli White Chocolate Chips
Ground Cinnamon

Directions:
Put around 3/4 oz. of chips in a paper baking cup, put on a plate, put in microwave. White chocolate melts at a lower temperature, so set your microwave to 'Soften/Melt" select "Chocolate" select "08 oz." and press enter. It should display 3 minutes.
Take out, sprinkle a little ground cinnamon on top, swirl with a toothpick if you want, cool, freeze. Abandon hope.

   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.
You can serve it hot, but it is just as good at room temperature. "Pasta Fredda"

Ingredients:
3/4 lb. Angel Hair or thin spaghetti pasta
3/4 lb. of your best cherry tomatoes  (you can use any ripe tomato)  cut it into small pieces.
One red or yellow bell pepper, or half of each, finely diced
2 cloves garlic, finely minced
1 Teaspoon of salt, 1/4 teaspoon ground black pepper
1/4 teaspoon pepper flakes or sprinkle of cayenne
2 oz. feta cheese


Directions:
In a large pasta bowl put two tablespoons red wine vinegar, 3 tablespoons olive oil, salt and pepper, the minced garlic, the pepper flakes or cayenne, 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. You can let it sit the sauce to soak up the liquid. Serve with crumbled feta, and decorate with some basil leaves or whatever you have on hand.

A messy delight. If you've never tried Banh Mi, you are in for a treat. This is an easy version made with eggs or hummus. Make sure you have a really fresh bread. (Updated July 2019)

Ingredients:
1 sourdough baguette, cut in half, and slit sideways to open like a book. Pull some of the bread out to make room for the ingredients. (Update: We have had better luck recently with a loaf shape sourdough. Cut it in half lengthwise, slit the halves, open like a book, and pull out most of the dough.)
4 eggs or plain hummus about 6 oz.
2 medium jalapeno peppers, de-seeded and cut into matchstick strips
1/2 large cucumber, peeled, cut in half lengthwise, de-seeded, and cut into @ half inch strips
1 cup or more cilantro leaves, coarsely chopped
1 large carrot, grated into a small bowl, and mixed with 1 tablespoon sugar, 1 teaspoon salt, and 3 tablespoons cider vinegar. (If you get rabid about Banh Mi, you can make the slaw with half carrot and half Daikon radish)
Hellman's real mayonnaise
Sriracha hot sauce

Directions:
Start by making the carrot mixture. Stir well, cover with with a dish, and marinate for at least 15 minutes while you make the sandwiches. Stir a few times while you are underway.
If using eggs, crack the eggs into a bowl, add 1/2 teaspoon each of salt and fresh pepper and beat lightly
Get the peppers, cucumber and cilantro ready,  Relax, maybe have a drink.
When you are ready to go, prepare the bread, and put a good schmear of mayo and a line of hot sauce on one or both sides.
Drain the liquid from the carrot mixture.
If using eggs, cook the eggs lightly scrambled. When the eggs are done, ladle the eggs into the bottom half of each sandwich.
If using hummus, spread on bottom halves of sandwiches.
Add the jalapeno, cucumber, the marinated carrots and cilantro.
Close the sandwich, and cut each sandwich in half.

 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.) This recipe is similar to Noodles in Hot and Sour Mushroom Broth, which I like a little better.

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.

 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 (If you prefer, omit the rice and add 1/2 cup dried pasta at the end until cooked)
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 (best with Vegetable Stock)
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. (See note below about soaking peas)

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 can of coconut milk
One half teaspoon of salt and 1/4 teaspoon fresh pepper
2 1/2 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 2 1?2 cups water, the can 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. (Note: If you can plan ahead, boil 2 1/2 cups water,  then use a heat proof bowl to soak the peas in the boiling water, and let sit for a few hours. The soup will only take 30 minutes or so this way.)
Serve with dollops of the yogurt/cilantro mixture. Sprinkle some ground hot red pepper on top for color and hits of heat.

 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.)
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.

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.

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 or vegetable stock
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.

Sauteing the vegetables first makes this one pan pasta even better. The linguini absorbs the dense flavors as it cooks.  You will need to pay attention to the ingredient amounts to make this work. The egg is a tasty option.

Ingredients:
12 oz. linguine
12 oz. ripe cherry tomatoes, halved
One medium onion, chopped
4 cloves garlic, minced
4 tablespoons olive oil
One sprig or 4 to 5 large leaves basil, chopped
1/4 teaspoon of red pepper flakes (optional)
1 1/2 Teaspoons of salt
Ground black pepper
4 cups water
Fresh Parmesan for serving

Directions:
Saute the chopped onion and minced garlic in the 4 tablespoons olive oil, then add the halved or quartered cherry tomatoes, chopped basil, red pepper flakes and salt and pepper. Cover and cook on low for ten to fifteen minutes or until the tomatoes dissolve, checking every 5 minutes or so to be sure the tomatoes are not sticking to the pan.
Turn the heat off, add the 4 cups water, and relax, maybe have that glass of wine.
When you are ready to go, break the linguini in half by bending the package over the edge of the counter top. Take 12 oz of the linguine, spread it in the pot and turn heat on high. Poke and prod the pasta while cooking to keep the strands separated.
Turn off the heat quickly when there is no more liquid bubbling in the pan, which should take 10 to 12 minutes. It will look as if there is too much liquid, but the water will be absorbed quickly at the end.
Top with a poached egg and serve with fresh grated Parmesan cheese.