polenta

1 part polenta (i.e. 1 cup)
4 parts water (i.e. 4 cups)

Wisk together polenta and water, let settle and skim the hulls off the top with a mesh strainer. Simmer over low heat stirring often until water is absorbed and polenta is thick.

Stir in cheese/salt if desired.

stuffed cabbage

1 large head cabbage
1 lb ground beef
1/3 cup uncooked white rice
1 can navy beans
1 egg
1/4 of a large onion (grated)
2 cloves garlic (grated)
1/4 tsp cayanne
1/2 tsp thyme
1 tsp salt
pepper to taste
bread crumbs (~1/4 cup, add enough so that meat mixture is not moist but still sticks together)
1 8 oz can tomato sauce
1 14.5 oz can diced tomato

Bring large pot of water to boil, submerge cabbage in boiling water 30 sec-1 min until outer leaves soften, remove leaves (under cold water), submerge remaining cabbage under boiling water and remove, continue until all leaves are softened removed.

Chop any small amounts of cabbage and line large dutch oven (reserve some to cover stuffed cabbage if desired). Add a small amount of the diced tomato and tomato sauce to the bottom of the dutch oven

Combine meat, rice, 2 tbsp tomato sauce, egg, grated onion & garlic, salt, pepper, cayenne, thyme and beans. Mix, add enough bread crumbs to remove excess moisture.

Roll balls of meat mixture and wrap in cabbage leaves. Place each roll in dutch oven, seam side down, cover with any remaining cabbage leaves and sauce.

Bake at 350 for 1 hour. Served with polenta

squash salad

serves 10-12

2 butternut squash, peeled and sliced into 1/2 inch thick pieces
1 bag of spinach
1 large shallot (chopped)
1/4 cup pumpkin seeds (roasted)
1/4 lb ricotta salata (diced small)
2 tbsp olive oil
2 tbsp balsamic vinegar

The squash can be roasted ahead of time (1-2 days before) but don't make the spinach/dressing until the day of.

Toss the squash with enough oil to coat and season with salt/pepper. Roast at 400 for ~40-50 mins until the underside is brown and carmelized, remove from pan and set aside.

Saute shallot in 2 tbsp oil, season with salt/pepper, ~5 mins until the shallot softens. Add balsamic vinegar, wisk together and pour/toss over the spinach.

In one bowl layer a little spinach, squash, pumpkin seeds and ricotta salata, and repeat until everything is used up.

Recipe adapted from chow.com

Mulligatawn soup

2 tbsp peanut oil
1/2 of a large onion (diced)
2 cloves garlic
1 tsp ground ginger
1/4 cup mustard seeds
1 tbsp garam masala (seek out "King Kitchen garam masala")
2 tsp tandoori spice
2 tsp curry powder
2 tsp salt
1/4 tsp ground cardamon
1/4 tsp cayenne
1 can diced tomatoes
2 tbsp tomato paste
1 lb red lentils
7 cups water (more as needed during cooking, but it should be fairly thick)
1/2 lb potatoes
1 cup of coconut milk
1 granny smith apple (next time use 2), peeled and pureed
1 bunch spinach
juice of 1/2 lemon
1/2 cup chopped cilantro

Saute onion and garlic in peanut oil, add in mustard seeds and cook until they start to pop. Mix in ginger, curry powder, garam masala, tandoori, salt, cardamon and cayenne, saute 2-3 minutes, add in tomato and tomato paste, simmer 2-3 mins, add in lentils and water and simmer 40 mins. Add in diced potatoes, and apple and cook until potatoes and lentils are tender ~20-40 mins. Stir in coconut milk, spinach and cilantro. When wilted turn off heat and mix in lemon juice.

Adaped from http://indian.food.com/recipe/mulligatawny-soup-with-lentils-88719?scaleto=12&mode=null&st=true

Middle Eastern rice and beans

(next time have a lemon on the side to mix in)

olive oil
3/4 cup white rice
1/4 of an onion (diced)
2 cloves garlic
1 tsp cumin
1 tsp ground corriander
1/2 tsp cayenne
1/2 tsp tumeric

1/2 lb lamb sausage (1 link, remove casing)
1 can black beans (drained)
1 can garbanzo beans (drained)

2 tbsp chopped parsley
greek yogurt

In a little olive oil, saute onion, garlic, cumin, coriander, cayenne, tumeric and rice ~5 mins. Add 1.5 cups water and cover. Cook until water is absorbed ~15 mins, let sit 5 mins

Saute lamb in a little olive oil, breaking it up into small pieces. Add black beans and garbanzo beans, saute until warm and set aside until rice is done.

Mix rice mixture and lamb/bean mixture together with the parsley and serve with greek yogurt

nectarine cobbler

Serves ~6-7

2 lbs nectarines
4 apricots
1 cup almonds
5 dried dates
1 tbsp agave

Remove core and slice nectarines in large pieces. Puree apricots and agave to make a sauce. Mix sauce with the nectarines and place in serving bowl. Roast almonds and then puree with dates to make a crumble topping. Sprinkle topping over fruit.

Inspired by Ani Phyo

cauliflower "couscous" greek salad

1 head of cauliflower
1 lemon
salt/pepper/olive oil
1/4 cup mint (chopped fairly fine)
1/3 lb feta stuffed olives (~15 or so)

Puree cauliflower in food processor until it looks like couscous. Cut olives into halves, and then halves again (each into 4 pieces). Mix cauliflower, juice of 1 lemon, mint and olives, add salt/pepper/olive oil to taste