baked gnocchi

gnocchi from the fridge

section of the store works best

but any will work

source, 4 servings

1 lb gnocchi; leeks, shallots, asparagus, cut up; 1 c frozen peas, 1/2 stick butter, 4 T olive oil, 1/2 c parm, zest & juice of 1 lemon, salt & pepper, parsley, chives, red pepper flakes

bake gnocchi, butter, oil, spices on silpat at 425 F; add leeks, shallots, asparagus after 5 minutes; when brown, add peas, cheese, herbs, lemon; bake until hot

baked beans and cheese

an oven so hot

it will brown the cheese without

needing to broil

source

1 can black beans & 1 can small white beans, rinsed and drained; tiny can tomato paste, 2 T minced garlic, 3 T olive oil, cumin, red pepper flakes, smoked paprika, salt, pepper, 2 c cheese

cook oil, garlic, spices 1 minute; add paste, cook 1 minute; add beans, 1/2 c hot water; sprinkle cheese, 475 F, 10 minutes

red lentils

red wine, red peppers,

red lentils, diced tomatoes,

and crushed tomatoes

source, 4 servings

olive oil, 2 carrots & 1 red pepper, sliced; salt & pepper, 1/4 c capers, drained; tiny can tomato paste, regular can diced tomatoes, 2 T minced garlic, 2 T rosemary, 3/4 c red wine, 1 c red lentils

heat oil, veggies, spices & herbs, cook 3 minutes; add capers, tomato paste, cook 1 minute; add wine, boil 1 minute; add lentils, diced tomatoes, 2.5 c water, simmer until tender

squash and quinoa gratin

one salamander

its orange feet carefully

crossing the wet road

source

1.5 lbs butternut squash, cubed, roasted in olive oil, s&p until caramelized; 1 T olive oil, 1 red onion & 1 leek, sliced; 2 t minced garlic, 2 t thyme, 1/2 c parm, 3 eggs, 1 c milk, 1/2 c cooked rainbow quinoa

cook oil, leek, onion, garlic, thyme until translucent; combine everything in oiled dish, 350 F, 45 minutes

beans and roasted tomatoes

different casts of mud

from the undersides of each

different pair of shoes

source, 4 servings

20 small tomatoes, roasted at 425 F until wrinkled in olive oil, thyme, salt, pepper; 2 cans small white beans, rinsed and drained; 2 T olive oil, 2 T minced garlic, 1 sliced onion, red pepper flakes, 1 t veggie bouillon, black pepper, 1/2 c parsley, zest & juice of 1 lemon

heat oil, garlic, onion, red & black pepper, bouillon, cook 5 minutes, add beans, 1.5 c water, cook, mashing some, 5 minutes; add tomatoes and liquid, heat through; add parsley and lemon

pinto beans

while they cook: run, then

brush off the dog’s dirty feet,

they will be ready

10 servings, 366 calories

2 lbs dried pinto beans + 1 T sea salt soaked overnight covered in 2 inches warm water, 1/3 c molasses, 1 T olive oil, 1 can diced tomatoes, 1 tiny can tomato paste, chipotle tabasco, smoked paprika, onion powder, oregano, dried mustard, 1/4 c balsamic, 1/4 c oj

simmer everything but balsamic and oj, covered, adding water if needed, a few hours or until tender; add rest, cook off excess water

fried spaghetti pie

when excess oil

can be poured without breaking

it’s ready to flip

source

1 lb spaghetti, cooked and cooled; 2 c marinara, 1 c parm, olive oil, red pepper flakes

combine everything except oil, heat 3 T oil in a nonstick pan, add rest, press down, cook 20 minutes on medium heat, rotating pot for even cooking, if oil is not bubbling at the sides, add oil; pour off excess oil and turn out to flip, repeat on other side, turn out, stand 10 minutes

beans and pesto

snowdrops disappear

under 5 inches of snow

that falls in one day

source, 2 servings

1 T olive oil, 2 T minced garlic, 2 cans small white beans, rinsed and drained; 1/2 c broth, black pepper, toppings: red pepper flakes, pesto

heat oil, garlic, pepper; add beans, cook 3 minutes, add broth, cook 5 minutes, mashing some beans