Gnocchi with White Beans and Spinach

Ingredients:

16 ounces gnocchi
1 teaspoon oil
1/2 large onion, chopped
2 cloves garlic, minced
2 roma tomatoes, diced
1-1/2 cups white beans
2/3 cup passata
3 large handfuls of spinach
2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon black pepper
2/3 cup mozarella cheese, shredded
1/3 cup parmesan cheese, shredded
2 tablespoons pine nuts, toasted (optional)
2 tablespoons parsley, chopped (optional)

Cook onion in the oil and add garlic and tomatoes. Mix in gnocchi and some water. Cover and allow gnocchi to cook. Remove lid and allow mixture to thicken.

Stir in passata and beans. Bring to a simmer.

Add basil, oregano, black pepper and spinach. Once spinach is mostly wilted, remove from heat.

Sprinkle with cheeses and pine nuts. Cover to allow cheese to melt. Garnish with parsley before serving..

Refried Beans

Ingredients:

beans (pinto or black)
onion, chopped
grapeseed oil
bay leaf
garlic, minced
salt and pepper
paprika
chili powder
oregano
cumin
shredded sharp cheddar cheese (optional)

Cook beans and drain most of the water.

Meanwhile, saute onion and garlic with the bay leaf in the oil until onions are golden.

Add 3/4 of the beans and the onion mixture into a food processor. Process until a paste forms, adding more water as needed.

Return the mixture to the pot with the remaining beans. Add seasonings and cook, adding more water as needed. If desired, add cheese and also serve as a dip.

Baba Ghannouj

Ingredients:

2 medium eggplants
1/4 cup tahini
juice of a large lemon
2 cloves garlic
1/4 teaspoon cumin
salt
1 tablespoon olive oil
1 tablespoon parsley, chopped
1/2 teaspoon smoked paprika
1/4 cup pomegranate arils

Slit the eggplants lengthwise and roast on flame until the eggplants collapse. Allow to cool and remove skins. Roast garlic cloves. Mash eggplants and garlic with a fork. Add tahini, lemon, garlic, cumin, salt, and oil. Adjust seasoning.

Garnish with more olive oil, paprika, parsley, and pomegranate. Serve with warm pita bread.

Parmesan Stuffed Artichokes

Ingredients:

2 large artichokes
half a lemon
1 cup breadcrumbs or panko
1/2 cup parmesan cheese, shredded
2 tablespoons romano cheese, shredded
1 clove of garlic, minced
black pepper
1/4 cup olive oil

Prepare the artichokes. Cut the stems so they sit upright. Cut off the top third of the artichoke and trip the tops of the remaining leaves with shears. Rub all cut edges with the lemon. Set aside.

In a bowl, combine breadcrumbs, cheeses, garlic, black pepper, and olive oil.

Stuff the mixture into the leaves of the artichokes.

Pour some water and juice of remaining lemon in the baking dish. Place artichokes in the baking dish and cover with foil. Bake at 400 for 45 minutes. Remove foil and bake another 10 minutes.

Madelines

Ingredients:

4 tablespoons butter
4 teaspoons honey
5 tablespoons sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup flour
3 tablespoons almond meal

Melt butter and honey in a saucepan. Set aside to cool.

In a bowl, beat eggs with sugar and vanilla. Fold in melted butter and honey. Then fold in baking powder, flour, and almond meal.

Fill madeline molds 2/3 of the way and bake at 350 for 6-8 minutes.

Variations:
* maple syrup, brown sugar, and biscoff spread
* 1/2 teaspoon ground, sieved lavender
* 2 teaspoons lemon zest
* 2 teaspoons lemon zest and 1 teaspoon poppy seeds
* 2 tablespoons black sesame flour
* 1-1/2 teaspoon matcha powder

Red Beans and Rice

Ingredients:

2 cups red beans
2 tablespoons olive oil
1/2 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 large stalks celery, sliced
2 bay leaves
vegetable stock
1/2 teaspoon cayenne pepper
1/4 teaspoon sage
1 tablespoon parsley
1 tablespoon cajun seasoning
 imitation andouille sausage, sliced
salt and pepper
long grain rice, cooked

Cook onion, bell pepper, garlic, and celery in oil. Stir in beans, bay leaves, and vegetable stock. Simmer for 1 hour. Stir in sausage and spices and simmer for another 15 minutes. Adjust seasoning.

Serve beans over rice.

Shawarma Seven Layer

Ingredients:

1 package immitation chicken
shawarma seasoning
lemon juice
hummus
red onion, sliced
tzatziki with shredded cucumber
feta cheese, crumbled
romaine lettuce, chopped
cherry or grape tomatoes, halved
olive tapenade (optional)
pita chips

Marinade chicken in lemon juice and seasoning and bake.

To assemble seven layer, spread hummus in a plate or trifle bowl. Layer with feta cheese, red onions, chicken, tzatziki, lettuce, tomatoes, and tapenade. Serve with side of pita chips.