Tried + Tested

Preheat oven to 425.

Across two baking sheets toss the following chopped vegetables with oil, salt, pepper, and chopped rosemary, keeping vegetables grouped together by type: 1 medium eggplant, 1 zucchini, 1 yellow squash, and 1 orange pepper. Roast for 30-40 minutes until cooked through with slight browning. Toss half way through cook time.

While vegetables are roasting, make the sauce. Grate 2lbs of ripe red tomatoes on the large side of a box grater. Finely up any remaining skin and add to bowl with pulp.

Heat 2 tbsp oil in a pot. Add 1 chopped onion with some salt, cooking until golden. Add 4 minced cloves of garlic and cook for 1 minute. Add tomatoes and scrape up brown bits from the bottom of the pan. Simmer until thickened.

Add baked vegetables into sauce. Cook for 5 minutes to let flavors meld. Take off heat and stir in a splash or two of olive oil, 1/4c chopped basil, red pepper flakes, and 1/4 tspn of dried oregano. Season with additional salt if needed.

Cook 8oz of rigatoni until al dente. Reserve 1c of pasta water and drain.

Heat 2 tbsp oil in a pan then add 3/4c of panko bread crumbs. Season with salt and pepper. Once golden (~4-6 minutes) add 1/4c finely grated pecorino, stirring so cheese coats bread crumps and clumps into granola-like bits. Take off heat and wipe out pan.

Heat 2 tbsp oil in pan then add 1 large shallot finely chopped, 1 head of cauliflower chopped into 1/2 inch slabs (make sure hard parts are discarded, okay if it crumbles), and salt/pepper. Cook until cauliflower is softened and shallots/cauliflower are browning.

Add 1c heavy cream, 1 tbsp lemon zest, salt, and pepper. Stir. Let thicken (~2-4 minutes).

Add pasta to sauce, along with 1/4c pecorino and 3/4c pasta water. Toss and coat, adding more pasta water as needed.

Set a pot over medium heat and pour in 4 tbsp of olive oil. Once hot, add 5c chopped yellow onions (~3 onions) and a pinch of salt. Cook until onions are lightly golden.

Pour 1 can of whole peeled tomatoes in a bowl and squish with hands. Add 1.5c of water.

Once onions are in a good spot, add 4 thinly sliced cloves of garlic. Cook for two minutes. If using, add 2 tbsp tomato paste and cook until color deepens. Add tomatoes and season with salt. Then add basil stems and chili flakes, if using.

Bring sauce to a boil, then reduce heat and simmer until raw flavor is gone and sauce is a bit reduced.

Make the croutons. Set oven to 400 degrees. Tear or chop up a medium loaf of hearty bread (sourdough, etc). Toss on a baking sheet with oil, salt, and pepper. Cook for 10-12 minutes until crispy but not crunchy.

Make the dressing. In the bottom of a large bowl whisk together 2-3 cloves of minced garlic, 2 tbsp lemon juice (~1 lemon), 1 tsp minced capers, and 1 tsp Dijon mustard. Then whisk in 1/2c of grated parm and 1/2c mayonnaise, as well as salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease a 9x4-inch loaf pan (or round pan), and line with parchment paper to help lift cake out. 

Whisk 1.5c flour, 2 tspn baking powder, 1 tsp salt, and 3/4 tspn turmeric in a medium bowl. 

In a large bowl, combine 1c of sugar with 2 tbsp lemon zests (from ~1 lemon). Rub sugar and zest together with fingertips until sugar is tinted yellow and smells like lemon. Whisk in 3/4c sour cream, 2 eggs, and 2 tbsp lemon juice until well blended. 

Add wet mixture to flour mixture, stirring just to blend. Fold in 1/2c melted butter. Scrape batter into prepared pan, smoothing the top. Scatter the top with thinly sliced lemon (from ~1/2 a lemon) and 2 tbsp sugar (concentrate on lemon slices). 

Bake until top of the cake is golden brown, edges pull away from pan’s edges, and tester comes out clean -- around 50-60 minutes. Let cool before slicing. 

Melt 4 tbsp of unsalted butter and 2 tbsp olive oil in a large pot over medium heat. Add 5 garlic cloves thinly sliced and cook until lightly toasted (2-3 minutes). Add 1lb / 3c pasta and season with salt and pepper. Cook until pasta is well toasted (2-3 minutes). 

Add 5c of water and bring to a boil. Reduce heat to medium and continue to cook at a strong simmer, stirring frequently until pasta is cooked through, water is almost completely evaporated, and what’s left behind is a creamy / starchy sauce (25 minutes). Add water as needed to keep saucy while pasta finishes cooking. 

Add 1c finely grated pecorino or parmesan cheese, and season again with salt and lots of black pepper. Continue to cook until the pasta has the texture of risotto, a few minutes or so. 

Transfer pasta to bowl and top with chopped chives, more black pepper, olive oil, and pecorino. 

Preheat oven to 425 degrees.

Place 1.5lbs of scrubbed medium golden or red beets in a baking dish. Pour 1.4c white or red wine vinegar over the beets. Season with salt and cover the baking dish with foil. Roast until beets are tender and can be pierced with a fork. 

Combine ½ small red onion, thinly sliced, with 2 tbsp lemon juice. Season with salt and pepper. (After a minute or two, add a couple of pinches of sumac, if available).

Combine 1/2c buttermilk and 1/4c sour cream in a bowl, seasoning with salt, pepper, and lemon juice. 

Preheat oven to 450 degrees.

Heat 1c coarsely chopped walnuts and 1/4c olive oil in a medium pot over medium heat. Cook, swirling occasionally, until walnuts are toasted (2-3 minutes). Remove from heat and add 1 finely grated garlic clove. 

Place 1.5lbs green beans and 1 thinly-sliced lemon on a baking sheet. Drizzle with enough olive oil to coat and season with salt and pepper. Roast, tossing green beans and lemon once or twice. 

Preheat oven to 425 degrees. 

Place 1lb scrubbed beets, carrots, or sweet potatoes in a large baking dish. Drizzle oil and season with salt and pepper. Roast until completely fork tender (up to an hour). When done, remove from from oven, let cool, peel, and cut into smaller chunks.

Place beets, 1 grated garlic clove, 1/3c toasted nuts (walnuts or almonds), 1/3c olive oil, and 2 tbsp white vinegar in a blender. Pules until fairly, though not completely, smooth.

Fold in 1/2c sour cream. Season with salt, pepper, and more vinegar. 

Transfer to serving bowl, drizzle with olive oil, and top with dill. 

Heat olive oil in a pot. Cook 4 chopped garlic cloves, 2-inch piece finely chopped ginger, and 1 chopped yellow onion. Season with salt and pepper, sautéing until brown around the edges.

Add 1.5tspn turmeric, 1tspn chili flakes, and more salt / pepper. Cook until raw scent is gone then add two drained cans chickpeas. They should break down and get brown and crisped after 8-10 minutes. Remove one cup of chickpeas and set aside for garnish.

Crush many chickpeas with wooden spatula against the side of the pot. Stir in 2 cans coconut milk and 2c stock. Season with salt and pepper. 

Cook, stirring occasionally, until reduced to desired consistency. Do this over a heavy simmer. Once it hits the right consistency stir in a bunch of chopped baby kale. Season again.

Pre-heat oven to 450 degrees

In a small bowl, combine 2 tbsp honey, 1.5 tbsp harissa, and 2 tbspn olive oil. 

Trim and halve 1.5 lbs brussels sprouts. 

Mix the sprouts and the honey-harissa sauce together on a baking sheet. Season with salt and pepper.

Roast sprouts for 13-18 minutes. While the sprouts are roasting, mix together finely chopped 1/2 lemon (including rind), 1/2c finely chopped parsley, and 1/2 small shallot. 

Sautee a clove of garlic in olive oil in the bottom of a large, deep skillet.

Add in 2/3c broth, 4 stalks of celery sliced thin at a diagonal, 2 medium zucchini quartered and chopped into 1/2 inch pieces, and 2 thinly sliced scallions. Season generously with salt, pepper, and chili flakes. 

Cook over medium high, stirring occasionally until crisp-tender. Add beans ~5 minutes in and cook the whole mixture until beans are warmed through and zucchini is just cooked (~10 minutes total). 

Prepare ingredients and let cool. 

Tear off a square of aluminum foil. Place 10-inch tortilla on top of foil. top with ingredients, and roll tightly. Wrap in foil. 

Freeze burritos in one layer on baking sheet, then put all of them in one ziplock bag. To reheat, unwrap aluminum foil, wrap burritos in damp paper towel, and reheat for 1-2 minutes.

Burrito Ideas

Pinto beans, potatoes, bell peppers, corn, cheese

Soyrizo, chickpeas, spinach, feta

Mix together the following: 1c rolled oats, 3 tbsp chia seeds, 3 tbsp almond/peanut butter, pinch of salt, honey and cinnamon to taste. Add 2/3c of milk and stir.

Leave overnight. Top with chopped banana, apple, or other fruit.

Cook steal cut oats per directions (1c steel-cut, 2c milk, 2c water, grated ginger). Stir in 4 tbsp chopped dried fruit and 2tbsp chopped almonds. 

Line ice cube trays with plastic wrap. Fill each cube with oatmeal, cover with plastic wrap, and freeze. Remove and freeze in a plastic bag. 

Roasted cauliflower

Fava beans with tahini (foul)

Tomato/cucumber salad

Labneh

Roasted lemon/garlic potatoes

Marinated feta/olives

Pita