Ingredients:
1 c dry red lentils
1 bay leaf
3 c water
1 t olive oil
2 c diced onion
2-5 large garlic cloves, minced
2 t cumen
1 t coriander
1 T lemon juice
2 c canned chopped tomatoes, drained (reserve liquid)
1 1/2 c artichoke hearts, chopped (or 14 oz can)
1/4 t red pepper flakes

Put lentils, and bay leaf in boiling water. Cover and simmer 15-20 minutes. Heat olive oil in frying pan. Saute onions for 5 minutes. Add garlic, cumin, and coriander - cook 2 minutes. Add lemon juice, tomatoes, artichokes, red pepper, simmer 10 minutes. Drain lentils, reserving water with tomato juice. Add lentils to mixture, simmer 10 minutes. Add 1/2 c (or more) of liquid if sauce seems dry. Pour over pasta (bowtie is good) and grate parmesagno reggiano on top. Eat with garlic bread and broccoli rabe.

Ingredients:
1 bunch broccoli rabe
1/2 c water
4 cloves garlic
2 t soy sauce
2 t lemon juice

Remove stems of broccoli rabe and chop. Combine water, garlic, soy, & lemon in saucepan. Boil. Add broccoli rabe. Cover, cook until crisp-tender.

Ingredients:
1 red pepper
1 large sweet potato
2 small onions
2 T soy sauce
1/4 c olive oil

Slice pepper into strips 1/4 inch by 3 inches. Quarter sweet potato lengthwise and slice into 1/4 inch slices. Halve onion lengthwise and slice into 1/4 inch slices; separate rings. Mix soy sauce and olive oil in a large bowl; toss veggies with oil/soy mixture. Spread in an even layer on a baking sheet; grind black pepper over the top to taste. Bake for 30 minutes at 425, stirring once halfway through.

Ingredients:
3 bananas
1qt plain yogurt
2 avocados
1 c sugar
juice of 1 lemon

Blend together and chill. (This works well if you do everything but the yogurt in the blender, then pour the mess into a large bowl and stir in the yogurt.)

Ingredients:

- sauce -
6 T hosin sauce
2 T dry sherry
2 T soy sauce
1 inch of root ginger, chopped
1 t lemon juice

- fritters -
10 or so oz lager
8 oz flour
1 t salt
ground white pepper
1 t lemon juice
1 lb broccoli
2 T sesame seeds
oil for deep frying

First make the dipping sauce. Combine all ingredients and mix well (it's actually best once it's sat for 24 hours.)

For the batter: Whisk lager into the flour, then add salt, pepper, and lemon juice. Stand for 30 minutes. Cut broccoli into florets about 1 inch in size, avoiding large pieces of stalk. Heat oil to 350 degrees F in a deep fat fryer (or electric skillet in a pinch.) Whisk sesame seeds into batter, then add between 6 and 8 pieces of broccoli at a time. Stir to coat the broccoli, then carefully remove and add to the hot oil. Deep fry until golden brown, turning once or twice with a slotted spoon. Drain on paper towels. Repeat with all pieces of broccoli. Serve immediately with dipping sauce.

Ingredients:

1 t vegetable oil
2 rump steaks (or eye of round or whatever)

- sauce -
1/2 oz butter
2 green onions, chopped fine
1 oz Stilton or other blue cheese
1/2 oz walnuts, chopped
6 T whipping cream
salt and ground black pepper

Heat oil in a frying pan over medium heat. Fry steaks for 2 1/2 to 6 minutes depending on desired doneness, turning once. Remove from pan and keep warm.

Melt butter in a saucepan over medium heat. Add green onions and fry for 1 minute. Add Stilton and walnuts and stir continuously until cheese is melted. Remove pan from heat; add cream. Return to low heat and allow sauce to slowly thicken for 3-4 minutes. Season to taste and pour over steaks.

Ingredients:

2 skinless, boneless chicken breast halves, cut into 1/2 " pieces

1/2 c chopped & drained, oil-packed sun-dried tomatoes
3/4 lb penne
4 minced garlic cloves
1/2 c chopped fresh basil
1/2 c canned chicken broth
1/2 c crumbled gorgonzola or blue cheese
1/4 c diced prosciutto
1/4 c pine nuts

Heat 1T of oil from the tomatoes in a skillet over med.high heat. Add chicken and saute until cooked through, transfer to a bowl to cool. Cook pasta in a large pot of boiling, salted water until tender. Drain. Meanwhile, heat 2 T of oil from the tomatoes in same skillet over med.high heat. Add garlic, saute until tender. Add tomatoes, chicken, basil, broth, cheese, and proscuitto, bring to a boil. Toss pasta with sauce. Season with pepper to taste, top with pine nuts.

Veggie version:
leave out chicken and proscuitto (I've never made it with the proscuitto anyway). Substitute light cooking sherry for the chicken broth. Add in 1/4 to 1/2 c chopped kalamata olives.