• 1 lb Pasta, any kind is fine. You can also try an already lemon flavored pasta too
  • 1/3 or 2/3 Cup Olive Oil ( I tend to use less)
  • 1/2 Cup Fresh Lemon juice
  • 3/4 Cup Fresh grated Parm
  • 1/2 tsp Salt ( or more for your taste)
  • 1/3 Cup fresh Basil
  • 1 TBS Lemon Zest
  • 1/2 tsp ground pepper

Whisk Lemon juice, Parm, Olive oil, salt and pepper to a good blend. Set aside

Boil pasta per instructions, save 1 cup of liquid.

Combine Pasta and Sauce together, season to taste and add a sprinkling of Parm


450 Oven

  • 2 Pounds Fingerling Potatoes any size and or variety-cleaned and dry
  • 3 TBS Vegetable oil
  • Herbs– Sage/thyme–basil/oregano–garlic/dried chili 2 teaspoons fresh of each I would choose 2 of choice Chopped with salt
  • 1/2 tsp Salt
  • 13×9 pan or fitted to how many potatoes you use. they need to be in a layer and tight fitted in pan

Fit potatoes in pan add vegetable oil, shake and cover with foil. Oven for 15 minutes so they sort of steam

Remove cover when done, shake and put back uncovered in oven for 20 more minutes. Shake a bit after 10 min

pour into bowl with all the oil. Add salt/herb mixture


  • 1 Pound Pasta of choice
  • 1 Head garlic
  • 1/2 Cup Olive Oil
  • 1 Cup Parsley firmly packed finely chopped
  • 1/2 tsp Red pepper flakes
  • Black pepper to taste
  • 1 cup grated parm cheese (vegan if preferred)

Cut top off garlic head top with a tsp olive oil and salt and pepper seal in foil and roast in a 400 oven for 45 minutes.

Boil Pasta per package directions and save 1 cup of pasta water

Add 1 cup of olive oil to large pan and heat. Add baked garlic and smoosh it all into the oil. (squeeze baked garlic out of head ,its easy to do with your fingers)

Add red pepper, black pepper

Add pasta to pan and toss to coat and let simmer. Add 1/2 cup pasta water.

Add parsley and parm cheese and if needed add more pasta water

Hurry up and EAT


  • 6 TBS Butter
  • 3 pounds Sweet Potatoes cut into chunks (quartered)
  • 1/3 Cup BOURBON
  • 1 Cup Dark Brown Sugar
  • 1/2 Cup Apple Cider
  • Pinch or two of SALT

OVEN 375
Butter Large Roasting Pan (A good TABLESPOON of Butter)

Peel Potatoes and cut into chunks and place into a large saucepan and cover with cold water. Or Leave unpeeled and peel when cooled. Bring to a boil, reduce heat simmer 10 minutes or so. You want potatoes cooked through but still a bit firm. When cool cut into inch pieces.
Add Potatoes in a single layer to pan.
Grab a small saucepan and melt remaining butter, and brown sugar over low heat.
Whisk in apple cider and bourbon and salt, cook for 1 minute. Drizzle over potatoes and toss to coat. Roast for about 40 minutes with stirring every 12 minutes until syrupy.


  • 2 Pounds Dried Pinto Beans
  • 1 Whole Bulb Garlic broken up, peeled and smashed
  • 1 large Sweet Onion Cut into small chunks
  • 1 TBS Salt
  • 2 TBS Cumin
  • 3-4 TBS Olive Oil
  • 3-4 TBS Butter
  • 2 TBS Chili Powder

Get out your Crock Pot!!

Rinse your beans and put into Crock and cover with water a few inches over. Throw in all the rest of the ingredients. Turn Crock to HI for an hour then to low for the next 6 to 8 hours. Check the beans for tenderness … to determine doneness. Depending on your Crock it could take a shorter time. Beans should be really soft and creamy. IF need be throw in more water if they get too dry.

You can also do beans on stove top. Soak your beans overnight, drain and add new water, throw in an onion and garlic and bring to a boil, simmer for an hour covered. Then add your butter and oils in a pan with more onion and garlic and add the cumin and chili powder and add beans. Saute with some broth or reserved bean water until all is soft. Mash together

Brussels Sprouts sauteed with nuts

  • 8 Cups thin sliced Brussels Sprouts (apprx 1-1 1/2 pounds)
  • 1/2 cup Vegetable Broth
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Cup chopped onion
  • 4-5 Cloves thin sliced garlic
  • 1/4 cup coarsely chopped pecans or almonds (or both) toasted
  • Season with Salt and Pepper

Melt butter and olive oil on medium heat in a large skillet. Add onion and garlic, saute about 5 minutes till soft. Stir in Sprouts and saute for 2-3 more minutes. Add broth and season with salt and pepper cook for 7 minutes. Sprinkle nuts in and serve.


  • 1 Small butternut squash peeled diced into 1 inch cubes
  • 3-4 cloves garlic minced
  • 4 Tablespoons of melted butter
  • Salt and pepper to taste
  • 2 Tablespoons of chopped Parsley
  • 1/3 Cup Parmesan cheese grated
  • 1 Tablespoon Olive Oil

Set oven to 400 degrees

Mix all ingredients EXCEPT Parm Cheese in a large bowl. Spread evenly on baking sheet (i use parchment paper). Bake 40 minutes or until golden crisp. Sprinkle Parmesan cheese and bake another 2-3 minutes. mmm mmm

Unstuffed Pepper Casserole

  • 1 Green Pepper chopped
  • 1 Yellow Pepper chopped
  • 1 small onion finely chopped
  • 5 cloves garlic minced
  • 1 bag of Quorn brand Crumbles/ or veggie crumble of choice
  • 2 cups cooked Rice of choice
  • 1 jar Italian herb Marinara Sauce
  • 2 cups of shredded Italian cheese mixture

Set oven to 350 degrees

Take 2 Tbls of Olive oil and heat in a large pan. Add onion and peppers and garlic and lightly saute for about 10 minutes. Add rice and Mariana sauce and crumbles and cook another 5 minutes. Add 3/4 cup cheese and mix well. Spoon into a 2 qt greased casserole and top with remaining cheese.

Bake for 25 minutes


  • 1 cup Bread Crumbs or cracker crumbs.  Best if Whole wheat or whatever you have on hand
  • 3/4 cup Pecans finely chopped
  • 1 medium to small onion minced (1/2 to 3/4 cup depending on your onion preference)
  • 1 cup Cheddar Cheese grated  (I have used other cheese and that’s fine, although I think its better with the cheddar)
  • 2 beaten Eggs or egg substitute
  • 3-4 cloves Garlic minced
  • 2 tsp Soy Sauce
  • 2 tsp Worcestershire Sauce (Annies vegan kind is great)
  • 1 T chopped fresh Parsley
  • 3/4 tsp ground Sage
  • 1/2 tsp Pepper
  • 3 T oil of choice for frying, in large non stick fry pan(if frying)

Add all in a large bowl and mix well.   If too dry add a bit more liquid, water or more soy sauce, Worcestershire a Tablespoon at a time.  I prefer mine drier, I squeeze the nutball mix in my hands till it sticks together, then roll.   Oil your hands and start rolling the balls as big or small as you want (LOL).  I prefer to fry the balls in olive oil til golden browned on all sides.  Or you can bake them for about 15 to 20 minutes in a 350 degree oven on a lightly oiled baking sheet.

Serve with your fav marinara sauce and noodles.

I yield about 27 nutballs.

Greens, the Vegan Way

These greens are so damn good!

You need about 10 to 12 oz of greens. Use braising greens like Kale, Collards, Mustard, or any of your choice. I wash, de-rib and de-stem. Then chop. The measurement is after all the cleaning and trimming is done.

I used


Lacinato Kale

Swiss Chard

Half purple onion sliced

a splash of white wine

1/4 Cup Olive Oil

1/4 Cup Veggie Bacon Bits

1-2 Tablespoons Butter (if desired)

In a large saute pan I add 1/4 cup olive oil and 1/4 cup veggie bacon bits and butter.  Frontier makes one called Bac’Uns and McCormick makes one called Bac’n Pieces.

I heat very low to let the oil and veggie bacon bit flavors meld together – about 5 to 10 minutes.  you could even heat then let it sit off the heat to infuse more.

Turn flame up and start to saute the onion about 5 min.  Toss in a little white wine to deglaze bits then throw in greens and saute covered for about 10 to 30 minutes depending on the type of greens you use.  Some are tougher than others like collards and kale.  Make sure their wilted stirring and tasting in between.

You can dish them up and top with some Chow Chow.  I LOVE Paul Virant’s Jar Sessions Sweet Chow Chow!

Add ins if you like to experiment.

  • Old Bay seasoning
  • Apple Cider Vinegar
  • Jalapeno peppers
  • Soy sauce
  • Smoked Paprika
  • Tomatoes

NOTE:  obviously if your making a small batch for 1 or 2 people use less oil and bacon bits and onion to taste.