Partially mashed white beans make a sauce for this perfect combination of tastes and textures. (Updated Dec.2022). We have this a lot. Fast and nutritious.

Ingredients:
8 oz. small pasta, your choice
One can Cannellini beans, rinsed and drained
3/4 cup grated Parmesan. Grate it fine enough so it will mix and melt easily on the pasta and beans.
One small onion, chopped
2 cloves garlic, minced
One small lemon (juice and zest)
One large or two small bunches of parsley, about 2 to 3 cups of leaves chopped.
1/2 teaspoon salt, pinch of hot pepper flakes, ground black pepper
3 tablespoons olive oil
1 and 1/8 cup 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 20 minutes. Turn off heat. Use a potato masher to break up the beans and thicken the sauce. Relax if you want. Then cook the pasta until 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 a minute while the pasta absorbs some of the liquid.
Add the bowl of parsley, cheese and lemon, stir, and serve with additional Parmesan if it suits you.

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 (optional)
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.

No, there is no better dessert, anywhere in the universe.


Ingredients:
Something Natural Chocolate Chip Cookie Dough
Tillamook Vanilla Bean Vanilla Ice Cream

Directions:
Cut big enough chunks of the cookie dough to make 5" to 6" inch cookies. Bake to done, cool and freeze.
When ready to go, invert the cookie, and use an ice cream scoop to top with about an inch of ice cream.
Go ahead and eat it just like that, with your hand.

Mushroom soy is thicker and more flavored, and Roasted Chili Peppers in Oil have a beguiling heat. You can make this as densely flavored as you like, but this Full Monte version is a winner.

Ingredients:
1 cup rice
1 small bunch of scallions
5 eggs
3 or 4 ears of fresh corn
Roasted Chili Pepper in oil,  Cayenne, or other preferred heat.
Mushroom flavored soy sauce

Directions:
Prepare the rice and eggs per FGE recipe.
Cut corn off the cobs, and when the rice and eggs are done, add the corn and heat. Serve with scallion garnish, Chili, and Mushroom soy. Use the Mushroom soy sparingly until you get used to the intensity.

 Served at room temperature or chilled, this is a great meal year round. The dressing  mixes with the Romaine while you eat. (Revised 5/18/22)

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, white parts minced
1/2 cup or more Kalamata olives, roughly chopped (buy them in bulk, save yourself some money)
Handful cherry tomatoes, halved
One head of packaged Romaine hearts, cut crosswise into 1/2" strips, then halved lengthwise

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 other ingredients, (except the lettuce),
and mix with the dressing.
Divide the Romaine 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.

Mac&Cheese for Italian nobility. This is what it looks like before firing up this really easy Sunday night treat.
(Update: if you are really generous with fresh ground black pepper, this comes near "Cacio y Pepe" for deep zing.)

Ingredients:  (Pay attention to pasta and liquid measurements.)
4 cloves garlic, minced
2 tablespoons olive oil
12 ounces Linguini or thick Spaghetti pasta
1 1/2 cups whole milk
3 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper, much more if you want deep heat. (1/4 teaspoon cayenne pepper is a nice optional addition)
3 cups water
On cup finely grated Parmesan.

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.

Cabbage and fresh corn are the stars of this zany meal. It is a blast to make too. Requires mastery of the "Flip and Slide" to prevent visits to the E.R. It is worth the trouble. A new favorite.

Ingredients:
3/4 pound cabbage cut like coleslaw
2 pieces of fresh corn with kernels sliced off (around 6 oz.) Or use frozen corn at room temp.
One small red onion, chopped
5 eggs beaten lightly. (Find fresh eggs if you can. Older eggs can make the blend of ingredients watery 3/4  teaspoon salt
Plenty of fresh black pepper
Topping:
Cheddar cheese, 4 oz. or more, and pickled hot cherry or jalapeno peppers to taste. We use 1/4 cup Pastene Hot Cherry Peppers.

Directions:
Let the ingredients come to room temperature. When you are ready, mix the cabbage, corn, onion, eggs, salt and pepper thoroughly in a large bowl. Mix until everything is coated with the eggs.
Heat a 10" cast iron skillet or large pan over medium low heat until heated through, several minutes.
Add some oil and swirl to coat the bottom and sides, add the cabbage mixture and spread evenly.
Cover and cook for 6 to 7 minutes (until you can free the frittata from the sides and bottom).
Put a plate or pan cover over the frittata, and using both hands flip the frittata over onto the plate, then slide it back into the pan. You can leave the heat on while you quickly add as much cheddar and hot peppers as you like. Put the top back on, and cook 2 to 3 minutes more. Done.
Use the edge of your spatula to cut the frittata into four triangles, and serve hot.
Watch this video to see the inspiration for this recipe, and the flipping method. It is from a Filipino recipe site.
Watch this video to see us making it. Good "flip and slide".
(Confession: I bought a Cuisinart Frittata pan. It makes a great meal, but takes the drama out. Cook 7 minutes on the first side, 6 minutes on the other.)

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 7/21)

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, set aside, then the tomato mixture as above. Combine the eggs and tomato mixture and serve on rice. Brown rice also works well in this.)

You don't need much to make beans taste good, they already have that covered. This is a really good, simple, easy to make meal. (Revised January 2022)

Ingredients:
2 cans cannelloni (white kidney) beans, drained. I don't rinse them.
1/2 cup small pasta, shells for example
4 tablespoons olive oil
1 carrot, grated
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 1/2 teaspoons salt, 1/2 teaspoon fresh black pepper. Add a little cayenne for heat if it suits you.
Cup of chopped cilantro or parsley
2 cups water. A little more if adding pasta.

Directions:
In your soup pot saute/cook the onion, garlic, and carrot in the olive oil until the onion is transparent.
Add the beans, water, salt, pepper and cayenne and bring to a boil, then simmer covered 25 to 30 minutes, until the beans start to lose their structure. You can use your immersion blender or a potato masher if you want a smoother consistency. Add the pasta and cook a two minutes longer than the recommended time for your pasta. Add most of the parsley or cilantro.

Serve with a drizzle of olive oil, some cilantro or parsley, 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.

A summer version of beans and rice. Really tasty, good for you, and easy to make.  (Revised August 2021)

Ingredients:
One cup rice, cooked like this, then cooled. Basmati is good for this. Brown rice is great too.
2 cobs fresh corn, kernels sliced off. Fresh corn does not need to be cooked.
One can black or red beans, rinsed and drained
One bell pepper, your choice of color
Half a bunch of cilantro or parsley, chopped
Dressing:
5 tablespoons olive oil
2 tablespoons red wine vinegar
One minced garlic clove
Two teaspoons sugar, one teaspoon each of salt and Dijon mustard, fresh ground pepper

Directions:
Whisk together the dressing ingredients.
Prepare the vegetables in a large bowl, add the dressing, and chill until ready to serve.

Simple and delicious. No explaining it.
Use Pecorino or Parmesan Reggiano, or both. I prefer Parmesan. The recipe can be halved for a solo meal. I don't know any other recipe where fresh ground black pepper is such a star.

Ingredients:
3/4 pound spaghetti or other thick pasta
One to one and a half cups finely grated Pecorino Romano or Parmesan Reggiano cheese, about 3 oz.
2 teaspoons freshly ground pepper
2 tablespoons olive oil
1/2 cup of water and a teaspoon of cornstarch

Preparation:
Mix the ground pepper with the finely grated cheese. (Here is the best grater I have found.)
While your pasta is cooking, in a small non stick saucepan mix the cornstarch with a little of the water to make a slurry, then add the rest of the water, then heat and stir the mixture until it thickens (the water will turn from cloudy to clear). Add the olive oil. You can turn the heat off until you are ready to go.
A few minutes before the pasta is done, reheat the cornstarch mixture and slowly add the cheese and pepper while stirring until you have a sauce. Keep a low flame under the sauce while you drain the cooked pasta and quickly put it  back in the pasta pot.  Mix in the cheese while stirring the pasta. Serve right away in warmed bowls.

Melissa Clark of NYT made this popular. Here is a slightly modified version. It is simple and fast, and more of a comfort soup than a big deal. You need red lentils.

Ingredients:
One cup dried red lentils
One large onion, chopped
One large carrot, grated
Two or three garlic cloves, minced or pressed
One teaspoon ground cumin, one teaspoon chili powder, 2 teaspoons salt, fresh ground pepper
Four cups and a quarter cups water or vegetable broth. A quarter cup more if adding pasta.
Juice of half a lemon or more
One cup or more cilantro or parsley
One half cup dry pasta optional

Directions:
Saute the onion, garlic and carrot well, add the spices and lentils, stir to see how pretty it looks, add the water, bring to a boil, cover, turn to simmer and cook for 30 minutes. Turn off the heat, use an immersion blender to smooth the texture if desired, add the lemon and cilantro. Serve with lemon slices, a sprinkle of chili powder, maybe drizzle a little olive oil. Note: Pasta goes very well with this soup too. You can add a cup of dry small pasta at the end and cook just a little more than directed, (stir to keep the pasta from sticking) then add the lemon and parsley or cilantro

If you are in the right mood, this is a perfect lunch.* To really appreciate it,  watch Episode 5 of Season 1 of "Midnight Diner".
I add a couple of poached eggs and have a simple, filling, very tasty dinner.

Ingredients:
1 cup Jasmine rice (any white rice will do), 1 1/2 cups water, a pinch of salt
I pat of good butter
Some good soy sauce, like Kikkoman, not low sodium

Directions:
Bring the rice to a boil in a small pot, turn to lowest simmer, cover and cook for 15 minutes, turn heat off, let sit for 10 minutes. Don't peek.
Put the warm rice into two bowls, add a pat of butter each, wait 30 seconds for the butter to melt a little, stir slightly, add a few drops of soy, stir gently. Smell and eat.

This is terrific. Made in one pot too. If you buy the pesto it takes only minutes. You can also make it with stringless sugar snap peas or pea pods. Nancy made pesto last summer and froze it in silicone cupcake holders. (Revised January 2021)

Ingredients:
One half of a 7 oz. container pre-made pesto, or more to taste. (For a real thrill, you can pound your own pesto here). The NYT has good basic blender recipe here. If you use the NYT recipe, one cup of basil is about 20 grams.
3/4 lb. Linguine pasta
8 oz. unpeeled baby red potatoes, sliced into 1/4" pieces
8 oz. fresh green beans cut bite size, or stringless sugar snap peas, or pea pods
Cilantro for serving

Directions:
Warm a serving bowl in the oven.
Boil salted water. Add the potatoes and cook 5 or 6 minutes. Add the pasta and cook until just done, usually 8 to ten minutes. Add the peas or beans for the last minute or so, to heat them. (You can also just leave the peas or beans in the bottom of  your colander. They will heat when you drain the pasta/potatoes.)
Drain, mix with the pesto a little at a time in the warm bowl, and serve with cilantro.

  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. (Revised 3/19/21)

Ingredients:
3/4 cup rice and 1 1/4 cups water or vegetable stock
One can of black or red beans, drained
One medium onion, chopped
One medium red bell or green pepper, chopped (or half of each, for color)
Handful of cherry tomatoes chopped (about 8 oz. Any ripe tomato will do)
3 Cloves garlic, minced
3 Tablespoons olive oil
1/2 Teaspoon ground cumin
1 teaspoon salt, 1/2 teaspoon fresh ground pepper
1 Cup or more chopped cilantro (save some for garnish)



Directions:
In your soup pot, add the olive oil, the onion, bell pepper, and garlic, and saute on medium high heat for about 4 or 5 minutes, until onions become translucent.
Add the salt, pepper, cumin, stir, then add the rice to the pot, and stir for a few minutes to mingle the flavors and coat the rice. Then add the water, beans, and tomatoes and heat  until boiling. Turn down to a simmer, cover, and let cook for twenty minutes. Turn off the heat, let sit for at least 5 minutes. Don't peek and take the lid off the pot. Turn off the heat. Add most of the cilantro and stir to mix.
Poach the eggs, and garnish with some cilantro.

Wonderful dinner, and easy to make. Just get the different elements ready, and then go at it. (Updated January 2021)

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. If you get serious about flavor, you can try some "Fried Chili Paste" instead of cayenne. What heat! What flavor!

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 (if using heavy "dark" soy, use a little less), 2 teaspoons sugar, and 1/3 cup water. Set aside.
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 just 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.

Cut up fresh corn tortillas are part of an easy, crazy delicious Tex-Mex dinner.   Condiment Heaven. A really fun Holiday meal. (Updated December 2020)

Ingredients:
One can red beans, drained but not rinsed
One can black beans, drained but not rinsed
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 
One teaspoon cumin seed, ground
One half teaspoon cayenne pepper (optional)
One and one half teaspoons salt
Chopped Romaine as a bed for serving if you like (Nancy does)

Condiments:
Shredded cheese
Salsa
Sour cream/yogurt mix
Chopped pickled Jalapeno peppers

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 ready on the dinner table.

Saute the garlic, onion, and green peppers in your soup pot for four or five minutes, add the  tomatoes, cumin, cayenne and salt, bring up to heat again and simmer covered for 10 minutes, add the beans and olives and cook about 10 minutes more, until everything is hot. Turn off the heat, scatter in the tortillas and  cilantro and mix  them in well. Serve hot, on top of chopped romaine if you like, and use the condiments with abandon.

A good winter soup. The Kalamata olives make it formidable.

Ingredients:
One can Cannellini beans, rinsed and drained
One 14oz. can diced tomatoes. I like "Fire Roasted"
One pound potatoes, bite size pieces. I like Russet for this, but almost any will do.
4 or more oz. chopped Kale. Use as much as you like
One half cup chopped Kalamata olives (I love these, good for most recipes, and a bargain)
One onion, diced
3 cloves garlic, minced or pressed
1 1/2 teaspoons salt, ground pepper to taste
Pinch of cayenne pepper

Instructions:
Saute the onion and garlic, add three cups water, the tomatoes, potatoes, half of the beans, salt, pepper and cayenne. Bring to a boil, then reduce to a simmer, cover and cook 30 minutes.
Use a potato masher or stick blender to thicken the soup to a consistency you like.
Add the Kale and the rest of the beans, and cook on low another 5 minutes.
Serve with a topping of the Kalamata olives, and grated Parmesan to taste.

All Chili recipes are dependent on the the spices used. This is a simple one that can be made more or less potent with the amounts and quality of the chili powder, salt, or additional spices like cumin or cayenne. (Revised 10/24/20)

Ingredients:
One cup of brown or green lentils
One can of black or red beans, rinsed and drained
One can of diced tomatoes (I like to puree it with a stick blender a little before adding)
One medium green bell pepper chopped
One medium onion chopped
4 cloves of garlic minced
Two tablespoons of your best chili powder
One teaspoon of salt (or more)
Three cups of water or stock.
One cup of chopped cilantro optional

Directions:
Saute the onions, green pepper and garlic in three tablespoons of olive oil for about five minutes, add the rest of the ingredients except the beans. Bring to a boil then simmer for 35 to 50  minutes, until the lentils are very tender. Add the beans, bring back to a boil, then simmer for another 10 minutes. Add optional cilantro.
Serve with sour cream or yogurt.

 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. (modified October 2020)

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)
1/2 teaspoon each of turmeric, cumin seed, coriander seed, ground ginger, and 1 teaspoon salt.
1/4 teaspoon each black pepper and cayenne . Grind all the spices together in a mortar and pestle.
About one and a quarter cup water or vegetable stock ( adjust for proper consistency)
1 can coconut milk
For the rice: 1/2 cup jasmine rice, 1 cup water, 1/2 teaspoon salt, some black pepper and a little curry powder. Bring to a boil in a small saucepan, cover, turn to lowest simmer, cook for 20 minutes without peeking, turn off heat and let sit for 10 minutes.

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 or stick blender 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.

Another very simple and surprising meal. And it is so good for you that you will live into your 90's and die in your sleep after winning the charity dance marathon. This and recipe #30 really work well served on  toasted garlic rubbed sourdough or French bread (Revised September 2020)

Ingredients:
Two cans cannellini beans, rinsed and drained
One half of a 7oz. jar of sun dried tomatoes in oil, chopped
Half a 12oz. bag of chopped kale
Three cloves garlic, minced
2 Tablespoons cider vinegar
Half or more teaspoon salt, fresh ground black pepper, cayenne pepper

Directions:
In a large bowl add the beans, chopped tomatoes, two tablespoons of the oil from the tomatoes, the vinegar, salt, pepper and cayenne, and mix.
In your wok or deep sauce pan saute the garlic in two tablespoons olive oil, then add the kale and two tablespoons water. Saute the kale until wilted, just a minute or two. Stir in  the bean mixture and heat and sir until mixture is hot. Add a little water if needed. Serve over garlic rubbed toasted sourdough or other thick sliced bread.

A wonderful soup. You can experiment with toppings. (Revised September 2020)

Ingredients:
One 14 to 16 oz. package of frozen corn, yellow or white, or both
3/4 pound red potatoes, cut into bite size pieces
One medium yellow onion, chopped
3 cloves garlic, minced
4 quarter size pieces fresh ginger, minced
Two serrano or jalapeno chilies, sliced thin, or red pepper flakes, or cayenne, all to taste. The soup should be a little spicy.
3 tablespoons olive oil
One can full fat coconut milk
2 cups vegetable stock or water
One teaspoon plus of salt
Lime wedges for squeezing, and chopped pickled jalapenos for garnish

Directions:
Saute the onions, garlic, ginger and peppers in the olive oil a few minutes.
Add the rest of the ingredients. Bring to a boil, then simmer for 1/2 hour.
When you are ready, use your potato masher or an immersion blender to thicken the soup.
Garnish with the pickled jalapeno and squeeze some lime while you eat.

 This has been moving up the charts at our house. A fun change, and really easy. Really. (Edited September 7, 2020)

Ingredients:
The zest and juice of one lemon
1/2 small container of full fat Ricotta (about a cup)
3/4 cup grated Parmesan
3/4 pound large shells or any pasta you are fond of.

Directions:
While you are boiling the salted water for your pasta, mix the cheeses, the lemon juice and the zest in your large sauce pan or wok. No heat required. I like to add a half teaspoon of salt, fresh pepper and a little cayenne too.
A few minutes before your pasta is done, take 1/3 cup of the pasta water and mix it with the cheese mixture.
When the pasta is done, drain it, then blend it into the cheese mixture. Done. Serve and garnish with black pepper and a few hot pepper flakes.

Apples, Walnuts, Lentils, Prunes: Who knew? Derived from a great dish at "Panjshir" in Falls Church, Virginia. Nice idea for a Holiday. You could serve it with Curried Rice and Raita.   (Updated 12/2/23)

Ingredients:
One large onion, chopped
3 cloves garlic, minced
Three tablespoons olive oil
One 8 oz. can tomato sauce
One third cup red lentils
Half dozen pitted prunes chopped bite size (3/4 cup halved red grapes will work too. Add them at the end.)
One third cup of chopped walnuts.
2 teaspoons Garam Masala ( most supermarkets have it). You can substitute the same amount of curry powder.
3/4 teaspoon salt, ground black pepper
One tablespoon brown sugar, (Plain sugar will do).
One and one half cups water
One pound cored and chopped McIntosh apples. I leave the skins on.

Directions:
Saute the onion in the olive oil until  light brown. This is important.
Add the rest of the ingredients: Garlic, Masala, water, tomatoes, lentils, prunes, walnuts, salt, pepper, brown sugar and apples. Bring to a boil, reduce heat and simmer for 40 minutes.
Serve with cilantro or parsley.

There may be better sandwiches, and perhaps faster to make sandwiches, but there is no better tasting, faster to make sandwich.  An unexpectedly rewarding texture. The ingredients are important.

Ingredients:
Arnold or Pepperidge Farm seeded rye
Skippy Chunky peanut butter
Claussen Kosher dill sandwich slice pickles

Directions:
There is debate whether to coat both or one slice. I like both.