Spanish Medley

Spanish Medley: INGREDIENTS 1 tablespoons extra-virgin olive oil 1 large onion, quartered and thinly sliced 2 to 3 cloves garlic, minced 2 large potatoes, peeled and diced 3 medium carrots, peeled and sliced 1/2 cup dry white wine 1 1/2 teaspoons sweet paprika 8 stalks asparagus, bottoms trimmed and cut

Zucchini Lasagna

ZUCCHINI LASAGNA (8 servings – or 6, in my house) 1/2 lb tofu, frozen and thawed2 Tbs. onion powder1/4 c. fresh lemon juice1 c. diced onion3 Tbs. minced garlic2 Tbs. chopped fresh basil1 Tbs. oregano1 Tsp. rosemary1 Tbs. cayanne1 bunch spinach, washed and trimmed4 zucchini (mine were hefty), sliced lengthwise

Popeye Special

Popeye’s Special   1 cup lentils6 cups bouillon2 onions, chopped4 cloves garlic, mincedpinch cayenne, or to taste1/2 t. oregano2 bay leaves1/2 cup bulghar/ or quinoa1/4 cup chopped Italian parsley1 28-oz. can plum tomatoes, chopped1 lb. spinach, torn in piecesFreshly ground black pepper to tasteBring the lentils and bouillon to a

Easy Corn Salad

EASY CORN SALADPsst…you don’t need to presoak or preshuck corn before grilling it. Just put the whole ears on the grate and the husks and silk will slip right off afterward. You’re welcome. Ingredients4 SERVINGSVegetable oil (for grill)2 tablespoons fresh lime juice¾ teaspoon hot sauce (such as Frank’s)Kosher salt4 ears

Baked Beans and Cabbage

BAKED BEANS AND CABBAGE INGREDIENTS 1 pound dried medium or large beans, soaked at least 4 hours in plenty of water, drained11 garlic cloves, 5 smashed, 6 sliced3 bay leaves6 Tbsp. olive oil, dividedKosher salt2 medium white onions, thinly sliced, or a combination of onions and fennel bulbs (about 3

BBQ Carrots w Pecans

BBQ CARROTS WITH YOGURT AND PECANSIngredients4 SERVINGS3 tablespoons honey1 tablespoon smoked paprika2 teaspoons ground cumin1 teaspoon celery salt1 teaspoon granulated garlic1 teaspoon onion powder¼ teaspoon cayenne pepper1 tablespoon kosher salt, plus more1 teaspoon freshly ground black pepper, plus more1 pound small carrots, scrubbed, halved lengthwise3 tablespoons olive oil⅓ cup pecans½

Overnight Oats

INGREDIENTS  ⅓ cup old-fashioned oats plus ¼ teaspoon ground cinnamon 1 tablespoon chia seeds 1 tablespoon almond butter or peanut butter ½ cup milk of choice for a very thick consistency, ½ cup fruit (I like fresh or frozen blueberries or raspberries, or sliced fresh strawberries) Drizzle of maple syrup or honey, if desired INSTRUCTIONS