• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 seeded jalapeño peppers, chopped
• 2 cans (4-ounce) chopped green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 cans cannellini beans (or other white beans), undrained
• 1 quart chicken broth
• 2 cups diced cooked chicken
• 1/2 cup frozen corn
• Grated Monterey Jack or white cheddar cheese
• chopped cilantro

Directions

Heat olive oil in a large pot over medium heat. Stir in the onion and cook until tender, 4 to 7 minutes. Mix in the jalapeño, green chile peppers, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and beans. Bring to a boil. Turn down heat and simmer 20 minutes, stirring occasionally. Add frozen corn. Serve topped with grated cheese and lots of chopped cilantro.

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2 tablespoons extra virgin olive oil
1 shallot, minced (or you can use garlic)
1 1/2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 can crushed tomatoes (28-ounces)
2 tablespoons chopped fresh basil
Salt

Directions:

Heat oil in large saucepan over medium heat until shimmering.
Cook minced shallot, oregano, and pepper flakes until fragrant, about 30 seconds.
Stir in tomato paste and cook until just beginning to brown, about 2-4 minutes.
Add crushed tomatoes and simmer, at least 10 minutes. I often turn the heat a bit lower and let this simmer for an hour or so while I prepare the other ingredients for the pizzas and preheat the oven. The longer it cooks, the better it tastes.
Off heat, stir in basil and season with salt.

If you don’t have fresh basil, you can use a teaspoon of dried basil and add it when you add the oregano.

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8 ounces of bulk sausage meat
2 cups flour (may substitute whole wheat for half of the flour)
2 tablespoons sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2 inch pieces
8 ounce cheddar cheese, cut into 1/2 inch pieces
1/2 red bell pepper seeded and diced
1/2 red onion, diced
2 tablespoons ground flax seed (optional)
2 large eggs
3/4 cup buttermilk (use 2 teaspoons white vinegar in regular milk)

Directions:
1. Preheat oven to 375. Either grease and flour muffin tin, or line with paper cups.
2. Cook sausage in non-stick skillet over medium heat, breaking up pieces, until browned. Drain on paper-towel lined plate and let cool.
3. Pulse flour, sugar, baking powder, salt, and butter in food processor. Move to large mixing bowl.
4. Pulse cheese, cooled sausage, pepper, onion in food processor. Add to flour and butter mixture in mixing bowl and stir to mix.
5. Whisk milk and eggs in small bowl and then stir into large mixing bowl until well combined.
6. Spoon batter into muffin tin. Bake for 20-25 minutes, until toothpick inserted into center comes out clean. 
7. Cool in tin for 5 minutes then carefully transfer to rack. Cool 10 minutes longer. Serve.

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2 cans tuna fish, drained and separated into small chunks
2 green onions, sliced finely
1/4 cup green olives with pimientos, sliced finely
1/2 red or yellow bell pepper, finely diced (I actually used about 1/4 of a red and 1/4 of an orange bell, remnants we had in the fridge)
1/2 orange, finely diced
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon basil
salt

Directions:

Whisk oil into vinegar in a medium sized bowl. Whisk in mayonnaise, oregano, basil, and salt.  Add tuna and vegetables and stir till well mixed.

I served it on toasted rosemary bread. I made open-faced sandwiches and Dom put his between two slices of bread. It would also be very good served on a bed of greens with a bit more vinaigrette.

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Meatballs:
2 slices white sandwich bread (crusts discarded), torn into small cubes
6 tablespoons plain yogurt thinned with 2 tablespoons milk
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic , minced (1 teaspoon)
3/4 teaspoon table salt
Ground black pepper
vegetable oil for pan-frying (about 1 1/4 cups)
Sauce:
1 large onion, chopped
2 cloves garlic, minced
3 Tbsp tomato paste
2 28-oz. cans of crushed tomatoes
1-1/2 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 cup red wine

Directions:

Combine the bread and yogurt, mixing and mashing it until it forms a smooth paste. Let sit for 10 minutes. Add to the ground beef along with the cheese, parsley, egg yolk, garlic, salt, and pepper. Combine with a fork until smooth, but don’t overwork the meat or it will become tough. Form into 1-1/2 inch balls (a scooper is useful for this task) and set aside. You should get at least 14 meatballs. (The plate can be loosely covered with plastic wrap and stored in the fridge for several hours.)

If you have an electric skillet, set it to 350 degrees, or set a large skillet to medium-high. Add several tablespoons of olive oil to the pan. When you just begin to see light wisps of smoke, add the meatballs. Cook on each side until browned. Make sure to brown all sides. It is not necessary to cook completely through at this point if you are going to finish them in the sauce. Set aside on a paper-towel covered plate. Repeat if necessary.

Set a Dutch oven or heavy pot over medium heat, add several tablespoons of olive oil and then add the onion and garlic when the oil is hot. Saute the onion and garlic for several minutes until translucent but not browned. Clear the ingredients to the sides of the pot and add the paste. Increase the heat to medium high and stir the paste until it starts to caramelize or lightly brown. Mix with onion and garlic and then add the canned tomatoes. Use no more than a half can of water to rinse them out into the pot and bring to a simmer. Add the dried spices and sugar and 1 tsp of salt. Add fresh ground pepper and more salt, to taste. Pour in the wine and let it come to a slight boil.

Lower heat to medium low or low to simmer. Nestle the meatballs in the sauce and let it simmer for at least 20 minutes, but up to several hours. If you are going to simmer for hours, wait to add the meatballs until there’s no more than 1 hour left. Also watch to be sure the sauce doesn’t get too thick. Add water to thin it out if necessary.

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3/4 cup whole wheat flour 1/2 cup all purpose flour 1 1/4 cups rolled oats 1 tablespoon ground flax seed 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1 1/2 teaspoon cinnamon 1 teaspoon nutmeg 1/2 cup brown sugar 1/3 cup molasses (I used blackstrap for a deep molasses flavor) 1 cup canned pumpkin 1 egg, slightly beaten 3/4 cup milk 1/3 cup vegetable oil

Directions:

Preheat oven to 400 degrees F. Grease muffin pans (or line them with paper baking cups).

In a medium mixing bowl, combine the flour, oats, salt, baking soda, baking powder, cinnamon, and nutmeg, and stir well.

In another mixing bowl combine the oil, brown sugar, and molasses in a mixing bowl and beat until creamy. Add the pumpkin and the egg and mix well.

Add wet ingredients to dry ingredients and stir until mixed.

Spoon into muffin pan. Bake for 15 minutes (20-25 minutes in my stoneware pan) or until toothpick inserted in center of muffin comes out clean.

Makes 12 muffins.

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2 tablespoons of olive oil 1 yellow onion, diced 2 serrano peppers, deseeded and minced 2 ripe tomatoes, diced 1 10 oz can whole tomatillos, drained and roughly diced 1/2 teaspoon thyme 2 bay leaves 8 fingerling potatoes, peeled and diced 1 quart chicken stock (I used homemade) 2 cups packed fresh purslane, chopped into 1-inch pieces (I used leaves, plus the thin stems at the top of the plants) Salt chopped cilantro for garnish

Directions:

In large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent. Add jalapeno and cook until softened.

Add the tomatoes and tomatillos and cook until juices are reduced.

Add chicken stock, potatoes, thyme, and bay leaves. Simmer until the potato is tender.

Add the purslane. Simmer until tender, about three minutes. Remove the bay leaves. Serve garnished with cilantro.

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2 pounds new potatoes 1 bunch purslane 4 radishes, diced 1/4 cup red onion, finely diced 1/2 cup fresh mint, finely chopped 1/2 cup cilantro, finely chopped 1 cup cherry tomatoes 1/2 cup extra virgin olive oil 4 tablespoons red wine vinegar salt and pepper to taste

Directions:

Wash potatoes well, boil until tender (about 15 minutes), drain and cool. Quarter with a knife and layer in bottom of large bowl.

Whisk oil and vinegar with a little salt and pepper. Pour 3 tablespoons over potatoes.

Wash purslane and drain. Tear and layer over potatoes. Add radishes, tomatoes, cilantro, mint and onion. Just before serving, drizzle the remaining oil and vinegar mixture. Toss to coat.

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1 1/4 cups all-purpose flour 1 1/4 cups old fashioned oats 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 3/4 cups whole milk 3/4 cups packed light brown sugar 2 eggs 3 tablespoons vegetable oil 1 apple, peeled, cored and chopped 1 cup fresh blueberries 1/2 cup golden raisins (optional) Topping: 2 tablespoons light brown sugar 1/8 teaspoon ground cinnamon 1/4 cup sliced almonds

Directions:

Put oven rack in middle position and preheat oven to 375. Grease 12 cup muffin tin.

Combine dry ingredients in large bowl (flour, oats, baking powder, baking soda, cinnamon, ginger and salt). Combine milk, oil, eggs and sugar in another bowl until smooth. Add wet mixture to dry and stir until combined then add berries, apples and raisins.

Spoon batter into muffin tin. Mix sugar, cinnamon and almonds and sprinkle on top of muffins.Bake 20 to 25 minutes, until toothpick inserted into center comes out clean.

Cool in tin for about 5 minutes and then transfer to wire rack and cool another 10 minutes. Eat and enjoy.

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