• Oil from a jar of sundried tomatoes, for cooking
• 1½ C dry black, brown or green lentils, 3 C cooked, or 2 cans drained and rinsed
• 1 SM onion (diced)
• 6 cloves garlic (minced)
• 1 TSP fennel seeds (crushed)
• 1 TBS Italian seasoning
• 1 TSP smoked paprika
• 3 TBS tomato paste
• ½ C sun dried tomatoes (chopped)
• 3 C (720 ML) stock
• 1 C (240 ML) heavy cream
• 1 C (100 GR) parmesan, pecorino or Italian hard cheese
• 1 bunch basil (chopped)
• Lemon juice

1. If you’re cooking your lentils from dry, start this process before you even start prepping the other ingredients. They can cook while you gather, prep and start the sauce.
   1. For black lentils:
      1. Instant Pot: 1½ C of lentils + 3 C of salted water, cook on HIGH for 9 minutes, followed by a natural release for 10 minutes.
      2. Stovetop: 1½ C of lentils + 5 C of salted water. Simmer for around 20 minutes until soft, but a little al dente.
2. In a large, deep sided saute pan, heat a few TBS of the oil from your sundried tomato jar. Keeping the heat low-medium, saute the onions until soft and then add the garlic. Saute for another 30 seconds or so, until fragrant.
3. Add the fennel seeds and saute until the fragrance is released, then quickly add a little extra oil and the smoked paprika and Italian seasoning. Saute for a few more moments (keeping the heat low) until the fragrance is released and the spices are well distributed through the oil. Move on quickly – we don’t want the spices to burn!
4. Add the tomato paste and sundried tomatoes and saute until they are well mixed in with the onions, garlic, spices and oil.
5. Turn off the heat and set aside while you get your lentils ready.
6. Drain your lentils in a fine sieve once they’re cooked, or if you’re using canned.
7. Rinse them until the water is running clear – this is an important step keep the sauce from being muddied by the color of the dark cooking water.
8. Add the vegetable stock to the pan and mix thoroughly. Add the lentils to the pan and stir. Turn the heat back up.
9. Simmer for 10 minutes. Start off with the pan covered, but uncover it for the last couple of minutes. The sauce should thicken up as the lentils drink up some of the water.
10. Finally, stir in the cream, cheese and basil over a very low heat until the cheese has melted through and the basil has wilted into the sauce.
11. Allow to sit (covered) for 5 minutes to thicken up, then give it another stir and serve with a dash of lemon juice.

Yields 6 servings.

Calories: 378kcal | Carbohydrates: 29g | Protein: 17g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 605mg | Potassium: 465mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1107IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 4mg

https://www.happyveggiekitchen.com/wprm_print/creamy-marry-me-lentils

• 2 TBSP olive oil
• ½ LG onion (diced)
• 4 cloves garlic (minced)
• 2 C corn kernels, divided
• 400 GR pastina pasta
• 3 C chicken stock
• 2 TBS Butter, cold
• 3 TBS Whole milk, cold
• ½ C gruyere cheese (shredded)
• ½ C cheddar cheese (shredded)
• ¼ C parmesan cheese (shredded)
• ½ TSP Colman’s mustard powder
• ⅛ TSP grated nutmeg
• Salt and black pepper, to taste

1. Using an immersion blender or food processor, blend 1 C of corn kernels until relatively smooth adding a splash of stock if needed. Keeping the remaining 1 C whole.
2. Heat large pan over medium heat. Add olive oil and sweat the onions until translucent. Add the garlic and saute until fragrant.
3. Add both blended and whole corn kernels and reduce heat to medium-low. Stir frequently and let simmer until slightly reduced, about 5 minutes.
4. Add pastina and 1½ C of chicken stock. Simmer over low heat, continuing to add more stock until pastina is al dente.
5. Stir in cold butter.
6. Add cold milk, mustard, cheeses, and nutmeg. Mix in until smooth and cheese has melted.
7. Serve with a sprinkling of additional cheese on top.

Yields 6 portions.

https://www.acidleague.com/recipes/cheesy-corn-pastina

Filling and Sauce:

• 1–1¼ LB lamb shank
• Kosher salt, freshly ground black pepper
• 2 TBS canola oil
• 3 MED shallots (chopped) (about 1½ C)
• 4 garlic cloves (crushed)
• 2 TBS tomato paste
• 1 C red wine
• 4 C low-sodium chicken stock or broth
• 2 bay leaves
• 7 sprigs thyme, divided
• 3 TBS olive oil
• 2 MED onions (thinly sliced)
• 3 OZ Parmesan (coarsely grated) (about ¾ cup)
• 14½ OZ canned whole peeled tomatoes
• ¼ C (½ stick) unsalted butter
• ½ TSP red wine vinegar

Assembly:

• Cornmeal or semolina flour (for dusting)
• Fresh pasta dough
• 1 large egg (beaten)
• Kosher salt
• Coarsely grated Parmesan and thyme leaves (for serving)

Filling and Sauce:

1. Preheat oven to 350°F. Season lamb with salt and pepper. Heat canola oil in a medium ovenproof pot over medium-high. Cook lamb, turning occasionally, until evenly browned, 10–12 minutes. Transfer to a plate.
2. Reduce heat to medium-low and cook shallots and garlic until shallots are softened and edges of garlic are golden brown, 3–4 minutes. Add tomato paste and cook until heated through and darkened in color, about 2 minutes. Add wine, scraping up browned bits, and bring to a simmer. Add stock, bay leaves, 2 thyme sprigs, and reserved lamb shank; return to a simmer. Cover, transfer to oven, and braise, turning lamb occasionally, until meat is falling off the bone, 2½–3 hours.
3. Meanwhile, tie remaining 5 thyme sprigs into a bundle with twine. Heat olive oil in a large skillet over medium. Add onions and thyme bundle; season with salt. Cook, stirring frequently, until onions are deep golden brown, 25–30 minutes. Remove thyme bundle and discard. Finely chop onion; set aside.
4. Transfer lamb to a cutting board and let cool. Strain braising liquid through a fine-mesh sieve into a small bowl or measuring cup (you should have about ¼ C). Discard thyme and bay leaves; separately reserve liquid and solids. Wipe out pot.
5. Pull off meat from shank and finely chop; transfer to a medium bowl; discard any silver skin and excess fat. Add caramelized onions, cheese, 4 TBS braising liquid, and half of the braising solids. Stir to combine; taste and adjust seasoning with salt and pepper.
6. Crush tomatoes with your hands or the back of a fork in reserved pot. Add remaining braising liquid and solids and cook over medium heat, stirring occasionally, until reduced by half and sauce is thickened and slightly chunky, 25–35 minutes. Stir in butter and vinegar; season with salt and pepper.

Assembly:

1. Dust a large rimmed baking sheet with cornmeal. Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and roll again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with cornmeal if sticky, until pasta is 1/16″ thick (setting 8 on most machines). (Alternatively, you can roll out sheets lengthwise with a rolling pin until 1/16″ thick.)
2. Lightly dust work surface with cornmeal. Cut sheet of dough in half crosswise. Starting 1″ from the short edge, spoon lamb mixture, 1 TBS at a time, down length, spacing about 1″ apart (you should get 5 mounds). Brush dough and top of filling with egg wash. Top with second length of dough; press around each mound to seal, then press outward toward edges, pushing out any air pockets.
3. Using a sharp knife or pizza cutter, cut each ravioli into a 2″ square. Arrange on prepared sheet, dust with cornmeal, and cover loosely with plastic wrap. Repeat with remaining dough and filling.
4. Working in batches if needed, cook ravioli in a large pot of boiling salted water until tender, about 5 minutes. Drain.
5. Divide ravioli among plates; cover with tomato sauce. Top with cheese and thyme.
6. Do Ahead: Assembled ravioli can be made 3 hours ahead; cover and chill.

Yields ~140 2″x2″ ravioli.

https://www.bonappetit.com/recipe/braised-lamb-shank-ravioli

• 400 GR eggs
• 752 GR Italian “00” flour, or 660 GR “00” flour and 92 GR semola rimacinata
• Pinch kosher salt
• 56 GR olive oil
• Cornmeal, for dusting

Make the homemade pasta dough:

1. In a small bowl, beat the eggs well until combined.
2. Dump the flour in a pile on a work surface (I like using a wooden cutting board) and make a well in the center with your hand. Pour the eggs into the well. Add a pinch kosher salt and the olive oil if using.
3. Using a fork, mix in the flour a bit at a time. Keep adding flour from the well wall and mixing until a firm, shaggy dough forms. If the dough feels dry, add a bit of water; if it feels too wet, sprinkle with a bit of the flour.
4. Knead the pasta dough until it’s smooth and homogenous, 5 to 10 minutes. (Keep at it, it takes some muscle!) Roll the dough into a ball, wrap it with plastic, and let it rest at room temperature for at least 30 minutes so it can relax and hydrate.

Pass the dough through a pasta machine/attachment:

1. Cut the pasta ball in half. Wrap one half in plastic and set aside. Flatten the other half into a ½” thick rectangle and carefully feed the dough through a pasta machine set on the widest setting. Once the pasta dough runs through the machine, fold it in thirds and feed it through once more, still on the widest setting.
2. Repeat this process of passing the dough through the machine and folding it in thirds 4 more times. This conditions the dough, removes air bubbles, and makes it satiny smooth.
3. Continue passing the sheet of pasta dough through the machine, gradually narrowing the setting, one notch for each pass, until the pasta achieves the desired thickness.
4. Sprinkle a rimmed baking sheet liberally with cornmeal, lay the pasta sheet on top, and sprinkle with more meal. Let the dough air dry for about 5 minutes while repeating with the remaining pasta half

Cut the pasta by hand:

1. On a lightly floured cutting board, fold over the pasta in 2″ sections to create a roll.
2. With a sharp knife, cut the pasta crosswise into your preferred width. (I tend to cut these on the generous side.)
3. Pappardelle about 1″ wide
4. Tagliatelle about ½” wide
5. Fettuccine about ¼” inch wide
6. Linguine about ⅛” inch wide
7. Immediately shake loose each bundle and toss it with cornmeal. Place the bundles on the rimmed baking sheet while you boil the water.

Notes:

1. Don’t worry if the dough seems rough, stiff, and slightly dry after kneading. The rest period helps it to soften and become smooth.
2. To scale the recipe, allow approximately 1 egg for every ¾ C of flour per entrée portion.
3. Fresh pasta can be stored in the fridge, wrapped tightly with plastic, for up to 2 days. Freeze individual nests of 00-flour-dusted noodles in resealable bags or airtight containers for up to 4 weeks.
4. Fresh pasta cooks much faster than dried pasta, but the exact timing depends on how thick your noodles are. On average, 2 to 3 minutes should be enough to cook freshly-made flat pasta, such as fettuccine, pappardelle, and linguine. After adding the pasta to boiling salted water, stir immediately and frequently to prevent sticking.
5. Fresh pasta is also more delicate than its dried cousin, so treat it more gingerly.

Yields 8 portions. Will make ~140 2″x2″ ravioli.

Calories: 475 kcal | Carbohydrates: 72 g | Protein: 16 g | Fat: 13 g | Saturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 186 mg | Sodium: 73 mg | Fiber: 3 g | Sugar: 1 g

https://leitesculinaria.com/40229/recipes-homemade-pasta-dough.html

Base:

• 90 GR brown sugar
• 95 GR white sugar
• ⅛ TSP kosher salt
• 8 egg yolks
• 25 OZ heavy cream
• 5 OZ milk
• 5 OZ butter (cut into cubes)
• 1 TBS vanilla extract

Honeycomb:

• 142 GR sugar
• ¼ OZ honey
• 1 OZ water
• ¾ TSP baking soda

Base:

1. Whisk the sugars, salt and egg yolks together. Add the cream and milk and whisk until everything is incorprated. Add the butter.
2. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
3. Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
4. Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
5. Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.

Honeycomb:

1. Cook the sugar, honey and water to 300°F. Stir in the baking sida.
2. Knock down and pour onto silpat.
3. When cool break into pieces.

Ice Cream:

1. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes.
2. Add the honeycomb in the last 1½ minutes of churning – enough to incorporate but not break down.
3. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yields ~1¾ quarts.

• 225 GR sugar
• ½ TSP kosher salt
• 10 large egg yolks
• 3½ C heavy cream
• 1½ C half-and-half (or whole milk in a pinch)
• 2 TBS vanilla bean paste
• 4 TSP pure vanilla extract

1. Whisk the sugar and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream, half-and-half and vanilla bean paste then turn the heat to medium-low. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175℉. Remove from the heat.
2. Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.
3. Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40℉, at least 4 hours, overnight preferred.
4. Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.
5. Pour the mixture into a prepped ice cream maker and process according to the manufacturer’s directions. You’ll know it’s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yields ~2 QT.

• ¾ C creamy peanut butter
• 1¼ C water
• 4½ TBS reduced sodium soy sauce
• 1½ TBS toasted sesame oil
• ¾ TBS sriracha
• 1 TBS fresh ginger (grated)
• 5 cloves garlic (minced fine)
• 45 OZ canned butter beans (drained and rinsed)
• ¾ OZ lime juice

1. Add the peanut butter, water (start with 1 C and add more if needed to thin the sauce), soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat. Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
2. Add the butter beans and stir well to coat in sauce. Cook for another 2-3 minutes to warm up the beans. Turn off the heat and stir in the lime juice. Garnish with chili crisp, cilantro, and sesame seeds.
3. Serve over rice (or veggies), and with naan or pita for dipping.

Yields 6 servings.

Calories: 315kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 617mg | Potassium: 594mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg

https://dietitiandebbie.com/peanut-sauce-butter-beans/

• 2 – 3 LB boneless, skinless chicken thighs (cut into 1″ pieces)
• 2 TSP onion powder
• 2 TSP garlic powder
• 2 TSP paprika
• 2 TSP Goya Adobo All Purpose Seasoning
• ¼ TSP black pepper
• 2 TSP salt (divided)
• Olive oil
• 3 TBS butter
• 1 red bell pepper (diced)
• 1 MED onion (diced)
• 6 cloves garlic (minced)
• ½ C carrots (diced)
• 1 C uncooked rice
• 2 C chicken stock

1. Combine the onion powder, garlic powder, paprika, Goya, ¼ TSP pepper and 1 TSP salt in a small bowl and mix.
2. Season the chicken thighs on all sides with the seasoning mix, making sure they are well coated.
3. Preheat a medium skillet (that has a tight fitting lid) over high heat. Add the olive oil and sear the chicken thighs for about four minutes on each side or until they develop a nice golden crust. Set aside.
4. Add the butter to the pan, and once melted add the bell pepper, onion, and carrots. Sauté until the onions are soft and turning clear, then add the garlic and cook for 1 minute.
5. Add in the rice and sauté together with the vegetables for a few minutes. Add in the chicken broth and remaining 1 TSP salt and bring to a simmer.
6. Place the chicken right on top of the rice and cover it with a lid. Cook for 20 minutes on medium low heat or until the rice is tender.
7. Once done turn off the heat and leave the lid on and let sit 5 minutes before serving.

Yields 6 servings.

Equipment:

• French press coffee maker (aka cafetiere or press pot)
• Coffee cup that can accommodate 10+ OZ

Ingredients:

• Coffee (medium ground)
• Tiniest pinch of salt
• Boiling water

1. Add grounds and salt to the coffee maker.
2. Pour in enough freshly boiled water to cover the grounds, stir, then pour in the rest of the water.
3. Place the filter press in the top.
4. Steep for 4½ minutes.
5. Press down the filter and stop just before compacting the grounds.
6. Serve.

Press Size	Ground Coffee	Water	Brewed Coffee
Small (12 OZ)	– 18 GR (home ground) – 16 GR (HEB pre-ground)	280 GR	9 OZ
Medium (34 OZ)	– 50 GR (home ground) – 45 GR (HEB pre-ground)	800 GR	25 OZ
Large (51 OZ)	80 GR	1210 GR	38 OZ

NOTE: The coffee to water ratio is ~1:15

For Cookie Dough (make ahead, requires chilling):

• 4 OZ butter, room temperature
• 80 GR white sugar
• 80 GR light brown sugar
• 1 LG egg
• 1 LG egg yolk
• ½ TSP vanilla extract
• 238 GR all-purpose flour
• 1½ TSP baking powder
• ¼ TSP baking soda
• ½ TSP salt
• 225 GR chocolate chunks or chips

For Brownie Batter:

• 6 OZ butter
• 270 GR melted dark chocolate
• 65 GR cocoa powder
• 1 TSP espresso powder
• 3 LG eggs
• 50 GR white sugar
• 100 GR light brown sugar
• 1 TSP vanilla extract
• ½ TSP salt
• 90 GR all-purpose flour

Optional:

• Chocolate chunks or chips

Cookie Dough:

1. Cream butter and sugars. Whisk until slightly creamy and fluffy. Add the egg, egg yolk and vanilla. Mix until fully incorporated.
2. Combine the flour, baking powder, baking soda & salt and mix well. Add to the butter mix in 3 steps, mixing gently until just combined – do not over-mix.
3. Fold in chocolate chips.
4. Chill dough 60 mins for better flavor & texture.

Brownie Batter:

1. Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate, cocoa powder and espresso powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot).
2. Whisk eggs and sugars well – until the sugar is mostly dissolved. This step gives the shiny, crinkly top.
3. Add brown butter chocolate mixture and vanilla to the egg mixture. Mix smooth. Add flour and salt. Mix just until combined – do not over-mix.

Assembly:

1. Preheat the oven to 350° F.
2. Line a cupcake tray with 12 liners.
3. Using a scant #30 disher (1.125 OZ / 2.25 TBS – black handle) add a layer of brownie batter, then using a level #40 disher (.75 OZ / 1.5 TBS – purple handle) add cookie dough. Press in a few chocolate chunks or chips (optional). Top with another scant #30 disher of brownie batter. Once all are portioned finish with small dollops of the remaining cookie dough on top to create that beautiful, classic brookie look. You may have some cookie dough remaining – portion and freeze to bake out another time.
4. Bake for 25-30 minutes or until the edges are done, the top is still little soft and a toothpick comes out clean.
5. Allow to cool for 5 minutes in the tray before transferring to a wire rack to cool completely.

Yields 12 brookies.