cheesy pasta with cauliflower

Cut the cauliflower in florets and add to the pasta water 2 minutes before end.

Meanwhile melt together milk + cheese + pinch of flour + spices.

Pour cheese on pasta.

spaghetti squash and black bean tacos

Poke and nuke spaghetti squash for 8 minutes on each side. The rest of the tacos per usual.

tuscan white beans

Saute onion, garlic, sage. Add 2 chopped roma tomatoes, 2 cans white beans, juice of 1/2 a lemon. Don't overcook.

Farfalle with kale and sun-dried tomatoes

Cook the pasta. Saute the vegetables. Combine. Goes well with pine nuts.

Shakshuka

Bring-to-boil-then-simmer-down 2 cans of tomatoes and garlic for 15 minutes. Crack 6 eggs in. Cover and cook for 5 minutes. Add hot pepper flakes to your portion and your portion alone, when it's on your plate. Goes well with cheese and bread.

Pea pesto pasta

You can use defrosted peas instead of basil for your pesto. It's not as delicious, but it's probably healthier than red sauce and you've always got frozen peas in the freezer.

Overnight white bean barley soup

The day *before*, bring 1 cup dried navy beans to boil, then let sit overnight.

In the morning, put beans in slow-cooker and add 6 cups water, 1/2 cup barley, garlic, ~3 carrots, ~3 celery, 1/2 onion, can of tomatoes, half a bag of spinach. Dried porcini mushrooms, if you have them, make the dish.

sage brown butter gnocchi

Cook the gnocchi.

Cook half a stick of butter for a few minutes. Add sage and lemon zest. Then add the gnocchi.

It's not rocket science.

Half-greens frittata

Saute onions and garlic as usual. Add two handfuls greens (spinach, arugula, kale) and cook them down. Then push them to one half of the skillet and dump in 8 whisked eggs. Cook it like an omelette for a while until you'd feel almost safe eating it. Then add cheese on top and put it in the 350-degree oven for five minutes.

The parents eat one side and the kids eat the other. Serve with good bread.

Red Lentil Bulgar Soup

Chop up a few cloves of garlic and one onion in your cuisinart (or by hand). Sauté in olive oil until starting to brown. Meanwhile chop up your carrots (3 carrots or a handful of baby carrots) in your cuisinart. Add the carrots to the pot. Add 5 cups water, 2 T tomato paste, 2 cups red lentils, 1 cup bulgar, lots of cumin, Penzey's Turkish spice, and salt. Stir in a spoonful of bouillon if you want (or use some broth in place of the water). Cook until everything is tender. Add more water as needed.

Serve with lemon squeezed on top and freshly chopped cilantro for garnish.  Goes great with a salad, baguette, and some nice cheese!