It’s all in the roasting and the oiive oil

So, so, so easy .. just add a little olive oil and roast in oven.

I made a light pizza dough and baked it with spinach, swiss chard and kale inside! Delicious.

Always add some Tahini Sauce. I prefer home-made tahini as well.

Love this dish! Pasta and beans makes a filling, hearty meal.  Especially good for cold nights!

Polenta fries (made with a base of cornmeal) are a wonderful alternative to regular fries.  They are baked and don't need much oil if any.   Making the fries requires a two step process -- (1) make a thick polenta in a pot, (2) bake the polenta.  Season to your liking.  There are many recipes online.  Some suggest the polenta dry and harden until it's ready to be cut and then baked.  For an easier option, once you make a thick polenta, bake it before cutting.  After cutting, don't forget to garnish with rosemary or another luscious herb!  Suggestion: Opt for organic, GMO free cornmeal.  

Not everyone wants to make home-made pasta.  But it's easier than you would think.   I have a cousin who never buys store-bought.  He says it is very easy to make your own once you try it a few times!  By making your own you have control over the ingredients including the flour used.. 

For fish lovers, don't forget Cod.  It's tasty.  I've only seen it wild caught.  It can be mixed with a variety of additions.  There are lots of recipes to follow.  Some use the salted dry Baccala that needs to be soaked for a couple days.  But I love to make fresh cod! (Published in my pre vegan days)

Besides the pasta/tomatoes/basil, you will need a good olive oil, garlic and salt!  Season to taste!  Hint: cook al dente. Soft pasta is not as enjoyable.

Polenta was one of my GrandMother's favorite dishes!  But growing up, I never liked polenta.  It wasn't until a few years ago that it began to grow on me. It's versatile, easy to make and healthy. I opt for organic, GMO-free brands!  In this picture I topped the polenta with a mixture of sautéed mushrooms, eggplant and zucchini - oh and a dash of paprika.  Add your favorites and make a delicious dish!

A quick and easy dish that takes just a few minutes.  Suggestion: Try to buy wild shrimp from the Gulf of Mexico or farm raised from a reputable retailer that knows their shrimp supplier engages in ethical and sustainable farming practices.    Hint:  Ask store to clean the shrimp for you. This will save a lot of time with meal prep.   When you are ready to cook, give the shrimp a quick rinse and pat dry before sautéing.    (Originally posted in my pre-vegan days)

A classic dish that's always a favorite.  Hint:  for the sauce, stay away from pre-made sauces. Instead buy chopped or strained tomatoes and make your own adding seasoning, garlic and oil. Personally, I use Pomi strained or chopped tomatoes, as often as possible.  Ingredients are 100% tomatoes.  I also like the recyclable container. 

For those who want to avoid red meat, ground turkey makes a great meatball.  Hint: Don't use turkey breast.  It's too dry and has little taste. (Originally posted before I was vegan. I now use Plant Based Meat)

This bread is quick and simple.  I am not giving the recipe because I don't have one.   I made it up on the fly.   You need yeast, flour, water, salt.  Play around with the ingredients, add some of your own, and see what you come up with!  The taste and smell of warm bread, fresh out of the oven is delicious!

Made prior to July 2017. I know longer cook or eat anything made of pork.

Oh Yeah! Follow the basic instructions for any risotto but be flexible and add what you like!  The secret is in the stirring and the cheese you add (both type and amount)!

No recipe.  Use what you find in your fridge.  Eggs are the only necessity!  And of course some oil (of your choice) for taste and depending on your pan to prevent sticking.  Herbs are always a pleasant addition, as is sautéed garlic.  A cast iron pan is a perfect choice because when you are almost finished cooking the frittata, you can take it off the burner and place it in the broiler to finish until it has a beautifully golden-y-brown color.   Enjoy! (Originally posted pre-vegan but still a great recipe for anyone who is not.)