Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side
Red bell peppers
Radicchio (small size) or baby gem lettuce
Carrots, cut tops off
Olive oil
Sherry vinegar
Green olives
Thyme, copped fine
Oregano, chopped fine
Manchego cheese, shredded
Sourdough bread, sliced
 
Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve!

8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
Garlic powder
Smoked paprika
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
 
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.

In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.

Olive oil
Garlic powder
Chili powder
Black peppers
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 cups Vegetable broth (may need more if it gets too thick)
2 large tomatoes, diced
2-3 cups macaroni noodles
1 cup sharp cheddar, shredded
Pickled jalapeno
 
Heat olive oil in a large pot. Add garlic, black pepper and chili powder. Cook for about a minute and add the beans, chopped tomatoes and vegetable broth. Stir to combine. Add the macaroni noodles and stir. Turn up the heat to high and let the pot come to a boil; stir occasionally. Once it comes to a boil turn it down to a simmer. Cook for about 12 minutes or until macaroni is tender (stir often). Add the shredded cheese, stir until it is melted. It's ready to serve up! Add some hot sauce if you want.

Frisée lettuce, chopped fine
Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup
Gorgonzola cheese, crumbled
Toasted walnuts
Pear or Asian pear, chopped
Eggs
 
For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette.

Spinach puree:
A bag or box of spinach
Cilantro, chopped
A few pickled jalapenos
Fresh ginger, grated
One large tomato chopped or grated
Turmeric powder
Crushed coriander seed
Garam masala powder
Black pepper
Milk (I use hemp milk)
Lime juice
Feta cheese, crumbled (I prefer feta to paneer)
Cooked rice of choice
 
Place three or four cups of water into a microwave safe bowl and microwave for 3 or 4 minutes. Place spinach into bowl and submerge into the hot water. Let it sit for about two minutes. Drain the water and add cold water for about a minute. Drain out the water. Place the spinach into a food processor, add the cilantro, spices, tomato, lime and jalapeno. Heat the puree in a sauté pan. Add the milk and stir. Add the feta and mix well. Serve over rice.

Olive oil
Balsamic vinegar
Fig preserves
Lemon juice
Basil
Thyme
Ciabatta bread or French bread
Olives of choice
Brie cheese, sliced
Arugula
 
To make the vinaigrette, combine the first 6 ingredients in the list and whisk until smooth. Prepare the bread, drizzle the cut side with vinaigrette. Next layer the olives and brie, sprinkle arugula over the Brie and drizzle with the vinaigrette. Add the top half of the bread and gently push down. Wrap the sandwich tightly and place in the fridge until ready to eat. Cut sandwich in half and serve.