1 bunch of kale

1 cup of diced sweet onion

1/4 tsp crushed red pepper

1/4 tsp salt

olive oil

1 can coconut milk (13.5 oz)

2 cloves of garlic minced

Bring a pot of salted water to a boil, and blanch kale for 7-8 min

While blanching kale heat oil in braising pan, add onion and cook 5 min until soft but not brown.

Add garlic, crushed red pepper, and salt. cook for another min

Stir in coconut milk, bring to a boil stirring for 5 min until it thickens

Add kale ot the coconut milk and simmer for 5 min until kale is tender

1 onion peeled ( Vidalia or Mayan Sweet Onion)

2 tbsp virgin olive oil

1/2 cup apple sauce

Brush onion with olive oil and wrap in aluminum foil crease edges to seal tight

grill for 15 min, turn and grill 15 min longer

Chop onion and combine with apple sauce

4 plum tomatoes sliced in half,Lengthwise

1/2 cup shredded mozzarella cheese

1/4 cup chopped fresh basil

3 tbsp Parmesan cheese

2 cloves minced garlic

salt & pepper to taste

Heat oven to 400

Scoop out the inside of the tomatoes and chop the pulp

combine pulp, garlic, Parmesan cheese, basil, mozzarella, salt and pepper

Spoon mixture into shell of the halved tomatoes and bake approx 10 min until cheese is melted and slightly browned

1 tsp virgin olive oil

1/8 tsp kosher salt

1 lb boneless skinless chicken breast

ground black pepper to taste

2 tsp virgin olive oil

1 1/4 cups chicken stock

1/4 cup dry white wine

2 tbsp capers

2 tsp butter

3 tbsp fresh parsley

flour

Pre heat oven to 325

Line a baking sheet with parchment paper

arrange lemon slices in a single layer and drizzle with 1 tsp olive oil and sprinkle with kosher salt

Roast lemons for 25-30 min until almost dry and starting to brown on the edges

While the lemons are roasting

Cover chicken with plastic wrap and pound them until they are about 1/2 inch thick

Dredge chicken in flour, salt & pepper mixture on both sides

Heat olive oil in non-stick skillet and cook chicken for 2-3 min each side until browned

Add wine,  scrape up any browned bits  and caper and simmer until wine has reduced by 1/2

Add chicken stock and bring to boil cook  7-8 min turning once

Add the roasted lemons, butter, and 1/2 of the parsley and cook for another 2 min

Add 1 tbsp of flour or Wondra to thicken sauce

Plate chicken place lemon slices on top and cover with sauce

1 orange  peeled or 1/2 cup orange juice

4 tbsp white balsamic vinegar

2 tbsp Dijon mustard

2 tbsp honey

fresh ground pepper to taste

Put orange in a small blender and puree

in a small jar or plastic container with tight fitting lid combine all ingredients. Cover and shake well.

2 tsp crushed dried rosemary

2 tbsp evoo

1 small onion sliced

1 lb asparagus

1 lb sliced mushrooms (white or cremini)

2 tsp lemon juice

heat oil in large skillet add onion and cook for 2 min

add garlic and cook until fragrant 30 sec

add asparagus and mushrooms and cook 5-7 min (asparagus will be crisp-tender)

stir in lemon juice and rosemary

2 lg eggplants

2 tbsp evoo

1/2 onion chopped

1 red or yellow bell pepper chopped

3 cloves garlic minced

1 1/2 lbs ground beef ( even more taste if you use equal parts of veal,beef, & pork)

1 small can of tomato sauce

salt & pepper to taste

1/2 cup Parmesan cheese

2 tsp oregano

shredded mozzarella

Preheat oven to 400

Pierce the eggplants with a fork and bake on a foil lined baking sheet for 20 min (turn after 10 min) or until tender

cut eggplant lengthwise and cut out the pulp leaving a thin layer on the skin.

chop the eggplant pulp and set aside

heat oil in a skillet, add onion and pepper and cook for 5-7 min until tender.

add garlic and cook for 30 sec before adding crumbled beef. cook for 5 min stirring often, or until beef is cooked.

stir in 3/4 cup of tomato sauce, oregano, and eggplant pulp. reduce heat to low and cook for 10-12 min stirring often. stir in 1/4 cup of Parmesan cheese, salt & pepper

reheat oven to 400

place eggplant shell on foil lined baking sheet and stuff shell with beef mixture. Drizzle 1/4 cup of Parmesan cheese on top, then  shredded mozzarella and top with tomato sauce

bake for 10-12 min or until cheese has melted but is not burnt

4 tilapia fillets

1/2 cup Parmesan Cheese

1/4 cup softened butter

3 tbsp mayonnaise

2 tbsp lemon juice

1/4 tsp dried basil

salt and fresh ground pepper to taste

1/4 tsp crushed onion flakes

Preheat oven broiler on high. Line broiling pan with aluminum foil

In a small bowl mix Parmesan Cheese, butter, Mayonnaise, and lemon juice. Add dried basil, crushed onion flakes, salt & pepper and mix well

Broil tilapia for 2-3 min on each side.

remove fillets from oven and spread Parmesan mixture over the top of the tilapia.

Broil for another 2-3 min or until the mixture is browned

Meatballs:

1 lb ground beef

2 cloves of garlic chopped

1/4 cup parsley

1/2 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1 egg

salt & pepper to taste

Soup:

1 lb Acini Pepe Pasta or elbow Pasta

1 yellow onion diced 3-4 carrots sliced

2 cloves of garlic chopped

3 tbsp olive oil

4 cups beef broth

1  15 oz can diced tomatoes

1 small can tomato sauce

1 cup water

1/2 cup Parmesan cheese

Directions:

Meatballs

In a large bowl mix beef, garlic, parsley, cheese, breadcrumbs, eggs, salt & pepper.

Shape small meatballs and fry in oil until browned on all sides

Drain meatballs on a paper towel

Soup

I a large pot saute onion, carrots, and garlic in olive oil for 2-3 min

Add beef broth, diced tomatoes, and tomato sauce.

bring to a boil, then simmer for 30 min

Add meatballs and cook for additional 15 min

Cook pasta separately

Add pasta to each bowl and spoon the soup on top

Add Parmesan cheese on top

2 tbsp butter

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground allspice

4 pears peeled, cored, and cut into eigths

3 tbsp lemon juice

vanilla yogurt

walnuts

1- melt butter in large skillet and blend in spices

2-add pears and cook for 15 min or until tender, turning frequently

3- stir in lemon juice and let them cool

4- top with vanilla yogurt and walnuts