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Spread the fjalë

VEGGIES T'baftë mirë STUFFED PEPPERS with feta and rosemary Ingredients 4 Italian Green Peppers 2 cups of jasmine rice 2 eggs 3/4 cup of crumbled feta salt and pepper to taste Rosemary powder EVOO Directions Cook the rice thoroughly and while it is cooling, Cut peppers in half and clean out flesh and seeds. Rub peppers on the outside with EVOO and place in a roasting pan where they can prop each other up In a medium bowl, mix rice, feta, eggs, rosemary powder, 2 tbsp of EVOO, salt and pepper Stuff each pepper with the stuffing from the bowl Drizzle with EVOO and cook on 425F for 30 mins or until lightly golden brown on top. STUFFED PEPPERS WITH GROUND BEEF Texture: Soft but able to stand up on its own Serving size: 4 people Fun fact: Stuffed peppers are a popular dish around many Balkan countries. This recipe does not attempt to follow any traditional recipe, bu t it owes credits to many. Ingredients 4 green bell peppers ½ lb of high-grade ground beef (80%/20%) or ground lamb or a combination of the two I recommend you start with ground beef as your first recipe. You can substitute the meat with a combination of walnuts, mushrooms, and chickpeas. 2 cups of jasmine rice A tablespoon of high-quality dill 1 large potato 1 medium onion 3 garlic cloves 1 teaspoon tomato paste 1 teaspoon of high-quality relish 3 tablespoons of EVOO 1 heavy pinch of paprika powder Pepper as you like ½ teaspoon of sea salt (it seems like a lot but it will soak in the rice) Directions Reheat oven to 375 degrees Fahrenheit. Dice onions and garlic and sauté in a pan with EVOO and the meat. Once the meat is no longer pink, throw in the rice, paprika, relish, tomato paste, pepper and salt. Then, dice the potato and throw it in. Mix well and lower heat to avoid getting the potato or rice stuck to the bottom of the pan. Cover with a lid and wait 5 minutes. Mix again. Wait 5 mins and turn it off and let it rest. Clean the peppers of the seeds by cutting out, in a circular motion, the top of the pepper where the stem is. You will not need to save the top so be as rough as you’d like with it. Gently place EVOO on the palms of your hands and spread it over the surface of the peppers and around the open rim up top. Place the peppers in a small baking dish so they are a bit snug with each other. Not too much, only enough to prevent them from tipping over as you maneuver the baking dish in and out of the oven. Take a teaspoon and fill the peppers with the stuffing from the pan. Press down so every nook is filled. Spray the top with EVOO. (If you have extra stuffing, place it with your spoon around the bed of the peppers, wherever there’s room). Place foil over the top (it’s okay if it touches the peppers) and bake for 1 hour. If you’d like to crisp them up, after 1 hour, increase the temperature to 400 degrees Fahrenheit, remove foil, drop 1 teaspoon of water in the center of the pepper, where the stuffing pops out and let peppers cook until they blacken on the sides. Serve with sour cream or plain Greek yogurt as a sauce on the side to help with indigestion. ROASTED PEPPERS These peppers are sweet and savory and buttery and yummy. You can use them as a snack, as an appetizer, as a side dish, as a substitute for avocados/guacamole (for example, toast, rice bowls, tacos, sandwiches). They taste great on their own, but it also pairs very well with feta cheese. Any sized sweet pepper will do but it is easier to clean the seeds and to peel the larger peppers. Ingredients Sweet peppers EVOO Rice vinegar Finishing salt Black pepper powder Fresh garlic cloves (1 medium clove to 4 large peppers) Directions Roasting: It is not recommended to cut the pepper open in half or at the top to pre-clean out the inner walls and seeds because then it doesn’t roast in its juices and dries out. Turn the oven on to 350 degrees Fahrenheit. Place the peppers on a baking sheet lined with parchment paper. Roast for 30 mins or until the skin starts blackening and pulling up from the flesh of the pepper. Turn the peppers as they roast so they cook evenly on all sides. Don’t overthink it. You can get away with doing it once, half way through the roasting. Take them out and let cool in the baking sheet until you can stand to peel the skin off and not burn your hands. Cleaning out the skin and seeds: Place the first pepper on a large plate. P ull out the green tail to open the seed pod. Then start peeling the skin off. Once the skin is off, cut the pepper in half, then in half again to make quarters. Now, you may clean the seeds by gently scooping them out of the pepper with a knife or a spoon. Put the clean pepper quarters on a new plate. And continue doing the same with the rest of the peppers. Save the pepper juice on the plate with the seeds because you will need it later. Note: If you opt for using small sweet peppers, I don’t recommend cutting them at all, just scooping the seeds with a small knife or spoon out from the top. L ayering: Find an airtight container, glass works better than plastic, but whatever you have is fine. Cut the garlic into thin slices. Now you are ready to layer. First add a drizzle of EVOO to the bottom of the container. Then add the first layer of pepper quarters (try your best not to overlap peppers too much as you layer). Sprinkle salt and pepper. Then add a few garlic slices. Then a few drizzles of vinegar, pepper juice, and EVOO. Now add the second layer of peppers and repeat until you are done. Place the container in the fridge (wherever is the warmest area of your fridge to avoid crystalizing the EVOO, pepper juice and vinegar mix). Ready to enjoy in 15-20 mins. PAN ROASTED EGGPLANT WITH VINEGAR & EVOO Serves 3-4 Ingredients 4 eggplants 1 green pepper Garlic powder Black pepper Sea salt Apple cider EVOO Directions Cut the eggplants in one-inch-thick slices (longways or circular - as you prefer) Sprinkle salt on both sides and let sit for 30 mins Cut pepper in long thin slices because they will be added raw In an iron skillet, add 2 tablespoons of EVOO and roast eggplants on high heat Place one layer of roasted eggplants on a deep square dish (eggplant for this recipe needs to be squeezed tightly on the dish so use a large dish.) Add a layer of sliced green peppers on top - less of a full layer and more of a sporadic sprinkle Then, sprinkle layer with salt, paper, garlic powder, EVOO and apple cider (roughly once cap full of each per layer). The second layer of eggplants should be now ready to be placed from skillet. Repeat steps 5-7 When you are done with all the layers, push eggplant layers down with a wooden spoon to make sure they’re nice and tight together. You may eat them right away or to store for later, cover dish with a top and leave on the countertop if eating later, in fridge if eating the next day. Note: For high quality, use small Italian organically grown eggplants (they’re usually much smaller than the regular ones at the store), garlic powder from Penzeys and Italian sweet green peppers. ROASTED E GGPLANT Ingredients 2 eggplants 4 cloves garlic 1 Tbsp olive oil fresh thyme smoked paprika fresh basil 4 oz feta cheese salt black pepper Directions Half the eggplants Salt the halved eggplants and let rest for 15 minutes. Score by making square/diamond cuts into the pulp, every inch or inch and a half. Place them in a baking dish lined with parchment paper. Space the eggplant halves so they don’t touch. Brush them with olive oil and season with black pepper and paprika. Fill the cuts with slices of garlic and feta cheese, then sprinkle fresh thyme. Bake at 180 degrees C (356F) for 25-30 min. Serve with fresh basil on top. EGGPLANT CA RPACCIO Texture: S oft, explosion of flavor, crowd favorite Serving size: a dip for 4-6 people Fun fact: Recipe was inspired by a similar dis h tasted at Nur restaurant, now permanently closed. The rose and eggplant combination is out of this world. Ingredients 2 Eggplants ½ cup Extra Virgin Olive Oil 2 Shallots (sliced) 5 cloves Garlic (sliced) 1 tablespoon Cumin Seed (toasted and ground) 1 Lemon (zested and juiced) ½ cup of crumbled feta ½ teaspoon Rose Water ½ cup Pistachios (raw and finely chopped) Parsley leaves Directions Char eggplants directly over the fire of a gas burner for 10 minutes, rotating every 3 minutes. Another option is to do this in a gas oven, on broil. Place eggplants in bowl and cover with plastic wrap. Allow to rest for 1 hour. Peel charred skin off eggplants and discard with the tops. Reserve all liquid. Sauté garlic and shallot in olive oil until translucent and add cumin. Remove from heat and add to eggplant. Add lemon and rose water to the eggplant mixture and smash and mix everything with a fork. Lay eggplant mixture out in a thin layer on a plate and add tahini sauce, pistachio, feta and parsley to garnish. Serve with pita bread, pita chips, or toasted sourdough slices. EGGPLANT AND TOMATOE TAPENADE Texture: Soft, melts in your mouth, yummy Serving size: a dip for 6-8 people Fun fact: In a pinch, you can buy it canned from Trader Joe’s and it’s very close to the taste. Ingredients: 3-4 small italian eggplants 12 oz of your best virgin tomato sauce flaky sea salt (Maldon) EVOO 1 small onion garlic powder (penzey’s) or two fresh cloves Cracked pepper Apple cider vinegar Cast iron cooking pan For the sauce: ‘La Fede’ brand, Passata Di Pomodoro, Finely Sieved Tomatoes Directions: Cut eggplants in half longways and sprinkle with salt (leave for 20-30 mins) Sauté diced onion in EVOO Add garlic Add tomato sauce Add cracked pepper Add sea salt Bring to a slow boil Add eggplants (lay them down gentle as you dip them into the sauce) Let simmer for 45 minutes to an hour on low heat with a lid on the cast iron pan. Cool down completely. Serve cold or reheat. Drizzle EVOO, apple cider vinegar, and extra salt on top before serving. Serve with bread, chips, crackers, or over rice, couscous, veggies, mea t EGGPLANT PARM(IGIANO) Parmigiano Reggiano is a hard cheese made from unp asteurized cows' milk and aged at least 12 months but for best taste, 24 months. The cheese has a sharp, complex fruity/ nutty taste with a strong savory flavor and a slightly gritty texture. The best taste is acq-uired when cows are fed only on grass or hay, producing grass-fed milk. Only natural whey culture is allowed as a starter, together with calf rennet. The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks satur-ated to near-total salinity with Mediterranean sea salt. 'Parmesan' is a marketing term for lower quality cheese, whether it be Italian marketed to the US or elsewhere around the world. Guanciale is an Italian cured meat product prepared from pork jowl (or cheeks). It is not smoked. Its name is derived from’ guancia’, the Italian word for ‘cheek’. Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as ‘spaghetti alla carbonara’ and sauces like ‘sugo all'amatriciana’. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally also not smoked, can be used as a substitute for guanciale. Or bacon. Good quality ingredients will make this dish superb. Take your time choosing the right eggplant, cheese, guanciale, and tomato purée (aka passata). Ingredients EVOO (for drizzling) 2 large balls Fresh Mozzarella (thinly sliced) ⅓ cup Fresh Basil Leaves 2 Large Eggplant (cut into 1/4-inch thick rounds) For Egg wash bowl: 2 Eggs (beaten) ¼ cup Whole Milk For breading bowl: 2 cups Panko Breadcrumbs 1 ¼ cups Parmigiano Reggiano (grated) 2 teaspoons of herbs (Hand-mixed/rubbed, not ground, from dried: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf) 1 teaspoon Sea Salt ½ teaspoon Black Pepper (freshly ground) For sauce: 24.5 ounces tomato purée (aka passata) 4-5 small slices of guanciale 1 teaspoon Sea Salt 1 teaspoon Garlic Powder ½ teaspoon Dried minced onion ½ teaspoon Powdered Black Pepper Directions Make the sauce 1. In a saucepan, slowly fry the guanciale pieces on low heat, without burning them, to get the liquid taste out onto the pan. 2. Remove the guanciale pieces and discard them or eat them. 3. Add the passata. 4. Then fill the passata bottle 3/4 with water and shake, then add the liquid to the saucepan. 5. Add 1 tsp garlic powder and 1 tsp salt, ½ tsp of onion and ½ tsp of pepper 6. Let simmer for 30 mins, stirring occasionally. 7. Turn off heat and let cool Bread and roast the eggplant 1. Pre-heat oven to 400 degrees Fahrenheit 2. Line two large baking sheets with parchment paper 3. Cut the eggplants into ½-inch thick rounds, place in a large bowl and sprinkle with salt and set to the side 4. Prepare two dipping bowls, one with the whisked egg and milk, the other with the breadcrumbs and herbs, salt, pepper, and ¼ cup of Parmigiano 5. Dip one eggplant slice at a time, first in the egg wash on both sides, then in the crumbs on both sides too. Make sure the eggplant is well-coated on all sides! 6. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. 7. Drizzle with EVOO 8. Bake for 20 mins or until the crust is golden brown 9. Set aside and let cool Put it all together 1. Cut the mozzarella into thin round slices 2. Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more tomato sauce, and half the sliced mozzarella. 3. Add one layer of eggplant slices, and sprinkle left over breadcrumbs from the bowl in areas where eggplant is light 4. With a spoon, spread a layer of tomato sauce 5. Then a layer of mozzarella 6. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan (1 cup). 7. Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places. 8. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves. In my opinion, it tastes better heated the next day! CARROT & GIANT WHITE BEAN SALSA 4 carrots diced 1 can of giant white beans 1 medium onion (chopped) 2 handfuls of parsley (chopped) 2 tbsp vegan butter (Miyoko's Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt) 1 tbsp of paprika Pinch of cayenne pepper Salt to taste 2 tbsp EVOO Sauté onion and carrots in 1 tbsp of EVOO and 2 tbsp of vegan butter. Add the rest of the ingredients and 5 cups of hot water, mix, close lid, and cook for 20-30 mins in low heat. Before serving, drizzle 1 tbsp worth of EVOO on top and finish with a pinch of thinly chopped parsley. Serve with sourdough toast or warm pita bread. WHITE BEANS WITH BUTTERNUT SQUASH Ingredients 1 can of white beans ½ a butternut squash 6 leaves of sage EVOO Garlic powder Chives Sea salt Black or white pepper powder Maple syrup Paprika powder Directions Preheat the oven to 200C. Peel and chop squash in ½ inch half-moons and throw in a bowl. Drizzle with EVOO, maple syrup, garlic powder, paprika, sea salt, and pepper. Roast for 40 minutes or until they look caramelized and crispy-ish. Meanwhile, in high heat fry the sage leaves in EVOO until crips (but not burned) and set aside on a paper towel. Lower heat to medium-low, throw in the beans, cut fresh chives and throw them in. Mix and simmer until thick. Once thickened, place the beans in a plate, add the roasted squash on top, drizzle more EVOO and add the sage leaves on top. Best enjoyed on sourdough toast. ADDICTIVE CABBAGE SALAD Recipe was inspired by a similar dish tasted at Kawani restaurant in Westport. Ingredients 1 cabbage 5 scallions Sesame seeds – black and white Salt Pepper Rice vinegar Cayenne pepper Wasabi (optional) Hondashi (optional) Directions Cut cabbage and scallion into salad bites. Sprinkle seeds, salt, pepper, rice vinegar, hondashi and wasabi (if you have it) otherwise, cayenne pepper. Let sit for 1 hour, mix every 15 mins. KELLEY'S PEAR AND FENNEL SALAD For best results, make the dressing in the salad bowl then add other ingredients. Dressing 1 small shallot (minced) Salt 2 lemons (juiced) 1 tsp of honey 1/3 cup of EVOO Freshly ground black pepper Salad 4 stalks celery (thinly sliced) 2 bulbs fennel (cored and thinly sliced) 2 pears (peeled, pitted, and thinly sliced) 1 cup of arugula leaves ½ cup of pumpkin seeds (fresh or toasted) ½ cup of parmigiano-reggiano SWEET AND TANGY SALAD A crowd favorite! Inspired by a Rothbard Ale + Larder salad, a German cuisine inspired restaurant in Westport, that's now closed. For best results, once tossed, let salad rest for 10 mins before serving. Ingredients 1 cup of halved sweet grapes (color is your choice) 1/2 of diced champagne mango 1 cup of crumbled Roquefort cheese 1/2 of sliced shallot 1 short and crunchy cucumber, diced 1/2 cup of diced carrots For salad leaves, I recommend endive and/or Nappa cabbage A handful of pumpkin seeds (or sunflower seeds) EVOO Black pepper 1/2 fresh lime Dressing 1/3 cup of EVOO Freshly ground black pepper 1/2 of freshly squeezed lime juice Salad Chop the salad leaves to your liking and throw in a large mixing bowl. (If you haven't used endives before, I recommend you half the endive long ways, then dice each half in thin moon slivers. Endives are tough to take on any taste if cut too thick. Same goes for the Nappa cabbage leaves, you can be less strict with the green top part of the leaf, but the bottom white crunchy part will taste better if chopped in less than let's say 1 inch in size). Then hand-sprinkle in the ingredients with the cheese last. Then pour the dressing on top and mix gently with a large wooden spoon until the cheese and the dressing make a lightly creamy consistency throughout. Let rest and enjoy! Goes well with sourdough toast (but what doesn't). HUNGARIAN SOUR CREAM CUCUMBERS Can be served as a side salad or as a dip/spread. Ingredients 4 medium cucumbers 1 small sweet onion or 1 large shallot 1/2 cup of sour cream 1 tb of white vinegar A pinch of sugar 1/2 tsp of powdered garlic 1/4 cup of EVOO Salt and pepper to taste Directions Peel cucumbers and slice thin. Slice onion thin in half-moon crescents. In a large bowl, whisk the remaining ingredients then toss cucumbers and onion in. Gently mix with a spoon. Let sit in the fridge 1-2 hours. Enjoy! BUFFALO GRILLED MUSHROOMS Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms’ moisture disappears, their earthy umami concentrates and their outsides brown. Top with parsley and blue cheese for crunch and taste. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they’re cooked through. Yield: 4 servings Ingredients 1½ pounds medium to large mixed mushrooms (such as cremini, shiitake or maitake, or a combination; not portobello), stemmed EVOO 2 tablespoons Buffalo-style hot sauce, such as Frank’s 1 large garlic clove, finely chopped Kosher salt and black pepper 2 tablespoons unsalted butter, cubed and refrigerated 1½ ounces firm blue cheese, sliced or crumbled A few sprigs of parsley, for garnish (optional) Directions Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.) While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet. When you’re ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you’re worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel. Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat. When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there’s indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley. KELLEY'S MUSHROOM FRITTATA Cook in a 9 inch cast iron skillet or Dutch oven Sauté 1 tbsp of EVOO ½ large yellow onion (sliced) 3 garlic cloves (chopped) 8 oz mushrooms (thinly sliced) 3 cups of arugula Beat eggs then add the rest in 8 eggs 2 tbsp of whole milk Salt and pepper to taste ¼ cup of crumbled goat or feta cheese Chives, dill, parsley (chopped) Pour onto sautéed mix, mix gently, and close the lid. Cook for 15 mins in low to med heat. DITA'S SPINACH SOUP ( shrimp optional) Texture: creamy, delicate, filling Fun fact: Tastes just as good if served hot in cold winter evenings or served cold during the summer. Serving size: 4 bowls You will need a large pot, a large frying pan, and a blender. Ingredients For soup: a lot of spinach (800g) 1 small yellow onion 2 cloves of garlic Salt 100g grated Parmigiano Romano or Reggiano 1 cup of FAGE sour cream 4 cups of water 4 tablespoons of EVOO For shrimp & marinade: 400g of fresh (large to jumbo) shrimp garlic powder lemon juice 2 tablespoons of olive oil 1 teaspoon of soy sauce A pinch of salt A pinch of paprika A pinch of cracked black pepper Marinade the shrimp In a bowl, add shrimp, garlic powder, lemon juice, 2 tablespoons of olive oil, 1 teaspoon of soy sauce, a pink of salt and a pinch of paprika, 2 pinches of cracked black pepper. Let them in that marinade for at least 15 minutes but the longer they marinate, the better they will taste. Make the soup Clean the fresh spinach and drain the excess water Finely chop the onion and garlic cloves and sauté with EVOO in a pot until the onion is transparent and the garlic is a bit golden Add spinach, stir, close the lid and let it simmer and soften Pour the water and let it cook for about 10 mins Pour the mixture into a blender Add a pinch of salt Add sour cream Blend until you get a creamy consistency Add the grated Parmigiano cheese (Don’t go too heavy on it because you may oversalt and the soup does not need it for its creamy texture) Blend and let sit while you cook the shrimp Cook the shrimp Heat up the large frying pan with 2-3 tablespoons of EVOO. Add the shrimp from the bowl (try not to dump the extra liquid in the pan) and cook for roughly 1-1.5 min on each side or until they become nicely pink. (If the shape of the shrimp ‘C’ starts resembling an ‘O’, then you’re overcooking them.) Once you think they are done, pour a few drops of white wine and let it evaporate. Remove shrimp on a cutting board and let rest for 2 mins. Cut in slices and add on top of the soup. FOUR ONION SOUP ( inspired by Dilly Duck Cafe) Texture: creamy, delicate, filling Total Time: 55 minutes Serving size: 4 servings/cups You will need a large pot, a large frying pan, and a blender. Soup may be made 1 day ahead and cooled completely before being chilled, covered. Reheat, covered, over low heat. Ingredients 4 medium leeks 1 teaspoon olive oil 1 small onion (1/4 pound), thinly sliced 2 large shallots (1/4 pound), thinly sliced 1/4 cup of scallions (for garnishing) 1 1/2 cups water 1 large boiling potato (6 ounces) such as Yukon Gold 1 cup nonfat chicken broth 1/2 cup grated Gruyère (2 ounces) 2 teaspoons balsamic vinegar Directions Chop enough white and pale green parts of leeks to measure 2 cups. Wash leeks well in a bowl of cold water. Lift from water and drain in a colander. Heat oil in a frying pan over medium heat until hot but not smoking, then cook chopped leeks, onion, and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 cup water and deglaze pot, scraping up brown bits. Transfer mixture to the pot. Peel potato and cut into 1/2-inch cubes. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender. Purée soup in a blender (use caution when blending hot liquids) and stir into remaining soup. Season with salt and pepper. Serve soup sprinkled with cheese or chopped scallions and drizzle with vinegar. You've got special recipes to share? Please do!

Relieved Relieved DF 12.2022 Snap! With each passing moment, I leave behind the one place I knew I am looking up as I am falling down, becoming resistibly aware of separation, of the glue that bound while I sprouted and grew Then slightly changed and dew soaked, I am suddenly scintillating away Swoosh! I tumble through air waves from a butterfly’s flapping wings And re-find my balance on the crown of a golden rod, now gray Delicately rebloomed into a patch of puff balls on top of browning twigs I am looking down as I see their leaves fall, becoming resistibly aware of nature’s cycle, of the glue that bound while we sprouted and grew Then slightly changed and sun soaked, we are suddenly scintillating away Sway! Seed heads scattering, up then down, like falling stars, separating and falling like me. We sway together but apart, and the ground is near With every sway, my first encounter of separating and falling keeps fading In my journey of tumbling, I found others, and I found me, but not fear I am looking down as I near the sweet leaves of grass, becoming resistibly aware of the ignorance I once had, of the everlasting glue that bound them and me Then slightly changed and out of time, I am on the ground and of the ground, I am in peace. But I am only a leaf.

SPECIALS T'baftë mirë 'Rosebuddy' jam Ingredients ‘ground’ cherries Red grapes Sugar A couple of squeezes of lemon juice Rosewater Smoked salt Paprika Depending on how much jam you want to make, 1 part sugar for 4 parts water is the standard I use. Ground cherries should weigh more than the grapes into the recipe. 1 part lemon juice to 2 parts rosewater, pinches of smoked salt and paprika. Directions Boil water in a pot Add sugar and lemon juice Bring back to a boil Add grapes, ground cherries, rosewater, smoked salt, and a pinch of paprika Bring to a boil then let simmer for 3 hours Let cool then jar the jam. Albanian Yogurt Ingredients 1 liter of milk 1 tablespoon of plain yogurt (as culture) I tend to make enough yogurt to last me a month, and I use yogurt mainly for my oats and nuts bowl that I have for breakfast each morning at work. And I use 1 gallon of milk (vs a liter) and that's approximately 4 liters. So, my personal recipe calls for 1 gallon of milk and 4 tablespoons of yogurt. 1 gallon of milk I combine by using 1 half gallon and 1 quarter gallons of cow milk, plus 1 quarter goat or sheep's milk. My preference is sheep's but goat's is easier to find. However, raw cow milk will do and yogurt will mostly resemble Greek yogurt. For yogurt culture types, try Greek yogurt nonfat plain 0% or a 50:50 mix of Greek yogurt nonfat plain 0% and organic sour cream. Kitchen tools 1 medium sized metal pot 1 large glass bowl with lid 1 small mixing bowl 1 tablecloth 1 plastic bag/wrap Directions Place 1 liter of milk in a metal pot and bring to a boil using medium heat. The purpose for boiling the milk is exterminating the bacteria before culturing. If you have never boiled milk before, please watch it as it is almost ready to come to a boil because it can quickly erupt out of the pot if you don’t remove it from the heat on time. Once boiled, let it sit for 15-20 mins. You will notice that the cream has come to the top and created a crust. Remove cream into a dish. You will not need it for the yogurt. Transfer the milk into a glass or ceramic bowl (glass is best). To move onto the next step, the milk must be warm but not hot. Use 10 second rule with your finger. If your finger can stand the temperature of the milk for 10 seconds, then you are good to proceed. (Okay, a little help from science may help you. Use thermometer and temperature should be 110 degrees Fahrenheit. If the milk is too hot, it can kill the bacteria. Later when you cover the milk to continue staying warm until finished, the idea is the same, for it to remain in 110 temp.) In a separate bowl, make the culture by adding one tablespoon of yogurt (or yogurt/ sour cream mix) and half a cup of the warm milk. Mix gently until it is uniform then drop the liquid in the main dish filled with milk. Mix gently but well again and cover with a lid. The slower you introduce the culture to the milk and whisk, the better. Wrap with a tablecloth or dish towel and place it on an area of your countertop that you will not use. Leave the dish undisturbed for 4-6 hours. Note: in the wintertime, you need more hours if your house is cold, and wrap it in a light blanket or thick tablecloth or two layers of dish towels. Remove the tablecloth as gently as possible and place the dish in the fridge for the next 3 hours so the yogurt cools and thickens. If the culture mixture is still liquidy, not thick as you wanted, then leave it culture for another hour or until the consistency resembles that of yogurt and not of milk. Store in the fridge ideally for up to 12 days. After day 8 or 9, it may slowly start tasting sourer. Redi's Turshi (Pickled green tomatoes) I ngredients Green tomatoes Coarse sea salt Ground pepper and peppercorns EVOO Garlic cloves Directions Boil the glass jar and lid and set aside Cut the tomatoes about an inch thick and place them in a bowl Add salt and pepper Leave it for 15 minutes Slice the garlic cloves into thin slices . Add tomatoes and garlic in the jar. Layer the garlic slices every handful of tomatoes you throw in. Fill the jar to the top. Fill it one quarter of the way with EVOO. Close it airtight. Shake the jar enough to move the EVOO around to coat all ingredients in the jar. Let sit for 7 days. Then flip it over and let it sit for another 7 days. Enjoy! Anchovy Aioli 2 oil packed anchovy fillets, drained and chopped 1 garlic glove, mashed 2 tablespoons red wine vinegar ½ cup mayonnaise 2 tbsp EVOO In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisp in the olive oil and transfer to small bowls for dipping. Roasted Sweet Pepper Spread (Ajvar) Ajvar is a relish, spread, or sauce made from roasted red peppers. Can be used as a sauce for BLTs, or accompanying a stir-fry, or a charcuterie board flavor popper. The name derives from the Ajvarski peppers that are deep red, 6-7 inch (15-18 centimeter) peppers shaped like a horn. They have a thick flesh with a mild, sweet flavor perfect for grilling. Variations of ajvar are common across households and Balkan countries and it’s served as an accompaniment to grilled fish, qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, pita bread aka Simite or Lepinja, etc. Recipe yields enough to spread on 8-10 slices of bread. Ingredients 1 large sweet red pepper (as substitute for ajvarski peppers) 1 medium garlic clove Smoked salt Cracked black pepper EVOO Directions Roast pepper on a piece of foil in the oven heated to 400F for about 45 mins or until the skin is blackened. Let it sit for about 15 mins. Place pepper in a small bowl and slowly peel off the skin with your hands. Then pull off the stem with the seed pod. Be careful, the liquid may still be very hot. Clean seeds from the pepper and place the pepper in a new small bowl. Add 1 tablespoon of EVOO and 1 teaspoon of the hot liquid from the pepper. Add garlic clove, salt, and black pepper Blend until you reach desired consistency Serve immediately or when cooled further Çorbë e Nanadajes (Beef Stew) Ingredients 1 tablespoon lard/grease 1 Boneless Beef Chuck Roast (2 pounds, cut into 1/2-inch cubes) 1 Large Onion (chopped) 5 cups Water 1 teaspoon Balkan Seasoned Salt ½ teaspoon Pepper 3 teaspoons Salt (optional) 6 Medium Potatoes (peeled and cut into 1/2-inch cubes) 5 Medium Carrots (cut into 1/4-inch slices) 1 Medium Eggplant (peeled and cut into 1/2-inch cubes) 2 Green Peppers (cut into ½ inch cubes) 1 cup Leeks (sliced, 1/2-inch pieces) 3 Garlic Cloves (finely sliced) ¼ medium head Cabbage (finely sliced) 2 Bay Leaves ¼ cup All-Purpose Flour ¾ cup Cold Water 2 teaspoons Tomato Sauce/Paste Directions In a thick pot heat lard/grease over medium heat. Brown meat in batches. Add onion, water, seasoned salt, pepper and, if desired, salt; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add potatoes, carrots, eggplant, peppers, garlic, bay leaves, leeks and cabbage; cover and simmer until the meat and vegetables are tender, about 30 minutes. In a small frying pan, brown flour then add cold water and stir it into the stew. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Chop fresh parsley to make ½ cup and sprinkle it on top. Mix and serve. This stew is 100% better when let to rest and reheated for serving the next day. Fries Fries are a staple side dish in any Balkan table, an accompaniment to grilled fish, qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, roasted lamb, etc. Ingredients 48 oz/1.35KG of organic Gold Potatoes (small to medium sized potatoes) 1 teaspoon of Salt 1 quart of Canola Oil Directions Peel the potatoes and remove any eyes. Rinse them and dry them off. Cut the potatoes into desired shape but the thickness should be about ¼ inch. If the potatoes are small, you can cut them in ¼ inch circles. If they are medium, you can cut them in ¼ inch half circles. Transfer them into a large bowl and sprinkle ½ teaspoon of salt and hand mix them. Transfer to the refrigerator to chill for about 10-15 minutes while you prep the frying oil. In a large saucepan, bring oil to a high heat (around 375F). Test the oil by dropping one fry in. If it’s bubbling and making quick crackling sounds, then it’s ready. Drop the fries by hand in one corner of the saucepan to avoid getting sprinkled with hot oil (you’re cooling the oil on one corner temporarily) then use a long spoon to spread the fries evenly to fry and mix well. This will be the only time preferably that you mix the fries. Fry for 20 minutes or until they reach the desired color and taste. Take one out to taste. Using a slotted spoon to scoop up the fries and place in a large bowl padded with paper towels. Let rest for 2 minutes. Then remove the oily paper towels, sprinkle fries with salt, and serve. Kajmak Kajmak tastes like a slightly stronger cheese than cream cheese, but it's also sweet at the same time; halfway between cheese and butter. Some compare it to clotted cream. Kajmak is another staple side dish in any Balkan table, an accompaniment to qëbapë aka ćevapi or ćevapčići, qofte aka pljeskavica, or in a charcuterie board with smoked meat and pickles. It's delicious anywhere you want a strong-tasting cheese with a bit of sweetness. Kajmak is obtained as a fat layer separated from milk that has been boiled then chilled. This recipe produces a young kajmak that is to be consumed within two weeks. Ingredients 2 quarts unpasteurized, unhomogenized (raw) cow's milk, or sheep's milk (from small local dairy farms). The secret lies in the quality of the milk. 1 teaspoon salt Directions In a medium shallow saucepan, bring the milk to a rolling boil. This creates a cooked flavor, evaporates some of the water, and quickens the separation of fat. Turn off heat and let cool completely without stirring (12 hours). Collect from the surface the almost solid layer of fat accumulated on top, place in a plastic or glass airtight container and refrigerate. Repeat the boiling and cooling process one more time, skimming off the cream and adding it to a container in the refrigerator. Add salt and mix well with a tablespoon. The cream should already have taken shape. If you feel that you have too much liquid, then transfer the mixture into a chinois over a container, cover with plastic wrap, and let drain in the refrigerator. Or you can also use cheesecloth. Store in the refrigerator for up to two weeks. Fried Dough Krafne (Croatian) Petulla (Albanian) Mekici (Macedonian) Knofne (Serbian) Ingredients 2 cups of Unbleached Organic Bread Flour 2 tsp of active dry yeast 1 cup of warm milk 1 tsp sugar ½ tsp of salt 2 eggs Canola or Vegetable oil for frying Directions In a medium bowl, add the flour and salt, mix and set aside. In a large bowl, dissolve 1 tsp of sugar into 1 cup of lukewarm water or milk. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes or until it’s bubbly. This step is crucial to ensure the yeast is active and will help the dough rise. Mix in the eggs. Start adding the dry ingredients slowly to the wet ingredient bowl and mix. The mixture should be smooth and pourable but not too runny. If it’s too thick, the fried dough may turn out heavy, while if it’s too thin, it may spread too much in the oil. Adjust the amount of lukewarm water or flour as needed to achieve the right consistency. Let the batter rest for some time, usually around 45 to 60 minutes, until it gets bubbly. This helps the flour absorb the liquid and improve the texture. [For scrumptious fried dough, you can also let the dough sit overnight but you’d use half the yeast.] Use a good pot for frying with a thick bottom so that the batter doesn’t stick to the bottom. Heat the oil at medium temperature before frying the dough. It needs to be hot but not blistering. If the oil is too hot, the dough may brown too quickly on the outside while remaining undercooked inside. If it’s not hot enough, the dough may absorb too much oil and become greasy. The ideal frying temperature is around 350-375°F (175-190°C). Get a big spoon, dip into a cold cup of oil, then scoop dough and drop the dollop in the hot oil. Wait a few seconds before you add another spoon, so the dough pieces don't stick together. [Two Spoon Method: Use one spoon to scoop up the dough and another to gently push it off into the oil. This method works well for smaller, bite-sized fried doughs and helps keep your hands clean. Fry the dough until it turns golden brown on both sides. Flip it gently after 2-3 minutes, only once, to ensure even cooking on the other side for another 2-3 minutes. Be careful not to overcrowd the pan, as this can cause the dough to cook unevenly. After frying, place the fried dough on a platter lined with paper towels to soak any excess oil. This helps to achieve a crisp exterior. Serve with honey, jam, powdered sugar, feta, and yogurt sides. A shorter and sweeter recipe verbally dictated to me by the chef at Kulla e Zenel Beut in Peja, Kosovo after I complimented his exotic petulla. He said he modified the recipe to this one upon learning to handle dough with white wine and milk in Italy. Sugar less than half a teaspoon Yeast less than half a tablespoon White wine a little bit Milk Water to milk ratio 2:1 Salt a little bit Egg 1 Let dough rise fully Then shape into hand size balls Let them rise and then put two balls together and flatten, this will give you the empty space in the middle when you fry them, repeat Cut with a knife or square metal mold and fry in medium hot oil Don’t let them flip themselves until you flip them yourself intentionally Chili 1 medium zucchini – cubed 1 cup of fresh collard greens – sliced thin 1 cup of butternut squash – cubed 1 cup of carrots – diced 1 cup of celery – deiced ½ lb of ground beef ½ lb of spicy Italian sausage – ground 1 large onion 2 cups of assorted beans 2 medium fresh tomatoes – diced ½ of jalapeno Chili powder Garlic powder Salt and pepper Sauté onion and garlic and meat together. Add raw beans and tomatoes. Add water, bring to a boil and let simmer for 1.5 hrs. Add the remaining ingredients and 5 cups of water and simmer for another hour. Let cool down completely. Reheat in slow heat until warm and serve. Feta Dip 10 oz of feta 2 oz of cream cheese 2 oz of sour cream (all natural FAGE) 1.5 lemons 1 bunch scallions, trimmed and halved crosswise 1/3 cup plus 3 tbsp of EVOO Black pepper Cayenne Paprika Heat the broiler and line a sheet pan with foil. Juice the lemon to get 3 tablespoons juice and set aside. Cut the remaining ½ lemon into 3-4 thin slices. In a medium bowl, toss together lemon slices, scallions, and 1 tbsp EVOO. Place on sheet pan and broil until blackened, tossing occasionally, 7-9 mins for the scallions, and about another 5 mins for the lemon slices. Transfer to a cutting board to cool slightly. In a food processor, add feta, cream cheese, EVOO, reserved lemon juice, black pepper, cayenne and hot water. Puree until very smooth, then add roasted scallions and pulse to leave some chunky scallion pieces. Taste for lemon, adjusting as needed. Transfer to a serving bowl and garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne or paprika. Garnish with charred lemon slices and scallions. Japrak Also known as Yaprak Sarma or Dolma Made with any of these five types of leaves Hazelnut tree leaves Blini tree leaves Quince tree leaves Cabbage leaves Grape leaves Twice Grounded meat, onions, rice, carrots, salt, pepper, spicy pepper Quick cheese making tutorial given verbally on a mountain peak while walking along the wildflowers Në një gallon qumësht, përdor 2 luge gjelle fare djathit. Qumështin ngrohe sa ta durojë gishti i vogël. Trazoje, lëre të pushojë rreth 1 ore dhe pastaj kulloje. Snezana's Pine Liqueur Add 3 layers in a jar 1 quarter inch sugar 1 quarter inch fresh pine growth 1 quarter inch sugar Cover with a cloth Let sit in the sun for 8 weeks Cleopatra's Oatmeal by Jo Ingredients: Extra thick whole grain rolled oats Tahini Sliced dates Cardamon Cinnamon Maple syrup Sesame seeds Fresh Blueberries or Banana slices Directions: Make stove-top oatmeal. 1 minute before turning off, add tahini and mix well. Serve with other ingredients as toppings. Albanian Toast [Bukë me vëzë] Yields 6 large toast Ingredients: 4 eggs ½ cup of crumbled feta ½ cup of half & half milk Crushed black pepper EVOO 6 sliced pieces of toast (white or sourdough / medium thickness) Directions: Whisk the eggs, cheese, and milk. It’s okay to leave some feta chunks in the mixture. Add a tablespoon of EVOO and sprinkle with black pepper. Whisk again. Drizzle 4-5 tablespoons of EVOO in a cast iron pan, and bring to medium heat. Dunk the toast and soak it on both sides. Gently place it on the pan and immediately reduce to low heat. Place a lid half open on top of the pan. This allows the egg mixture in the middle to cook evenly while not creating condensation drops that would fall in the hot oil. Use a spatula and press down and push the toast apart from the oil/pan and flip it over. Repeat for the remaining 5 toast pieces. Enjoy hot or cold. Serve with fresh cukes and yogurt, cucumber and garlic sauce. If you are a feta fanatic, you may sprinkle feta chunks on top of the toast, too. You've got special recipes to share? Please do!

PROJECTS Projects listed below are currently in progress Western Balkans Chickens Stickers Agritourism Book Shelf Playlists and Podcasts Trail Development and Maintenance Beekeeping Sheepherding Cheesemaking Sage Growing Stitched Recipes Movies Do you have an idea for a new project or add to any of the above?

Stitched Recipes Work in Progress Have any special recipes to share?

Recited my work others' Relieved Three Generations of Women Magic Moments with sound What Is Your Name_ My Name Is ... This Is The Jumbo Jungle Shawn Slovo, Captain Corelli’s Mandolin O Malet e Shqipërisë Il Canzoniere Amaneti i Kolë Gjetos (song lyrics) Étude for an elephant Çka ka zogu që po qan Anything come to mind you'd like to share?

Magic Moments MAGIC MOMENTS 11.14.2019 When the sun rays shine through the dancing leaves Of brown barked trees She walks, and the air cascades Sweet and soft hues of ponderosa Whenever she is here alone, she feels company Old friends fifty feet tall invite her in their bubble And the charming duet of sparrow and chickadee Grandiosely serenade the mariposa And she walks and the air cascades That sour soil of old leaves and moss Tomorrow to bitterly be replaced By synthetic smells of citrus and mimosa She grin-and-bears the new world order Comfort replaces spirit, and work, life The chance of these magic moments Often demoted to the superficial hike And it is this path in which we burn the earth alive Slowly step by step and stone by cement Dwellings with a bush or two, fighting plastic to survive Comforting the owner and forbidding a bee of its hive This is the real magic The natural becoming unnatural The unnatural walking to evoke the natural Magic moments

PASTAS T'baftë mirë Breads Veggies Pasta Making, Spaghetti or Tagliatelle Recipe yields 8-10 servings of pasta (about 2 lbs. of dried spaghetti or tagliatelle) Ingredients 5.5 cups of semolina flour (plus 2 cups for dusting) 8 large eggs (room temperature) 2 tsp salt 2 tbsp EVOO (plus ¼ tsp for covering dough while proofing) 4 tsp water Utensils Large bowl or tray for dusting the pasta Pasta hanger for drying the pasta Large aluminum pans and plastic bag for storing pasta Dough mixer Pasta roller Pasta cutter Measuring cups Measuring spoons Pizza cutter or scissors Directions Pour all wet ingredients into mixing bowl and mix in medium speed. Use mixer’s bread hook. Slowly, mix half a cup of flour at a time. Adjust speed as you see fit. You may use a spatula to bring the dough down from the sides. Adjust speed up and down as you see the dough get wetter or dryer with the goal of getting it all together like a bread dough consistency (that stays together as a ball/disc shape) hooked around the bread hook. Remove dough from mixing bowl, form a ball and gently rub it with EVOO and plastic wrap it. Let proof for 30 mins. Cut dough into 8 even and flat triangles. (1 triangle will create roughly 1 serving of cut pasta. 1 serving = 1 pasta plate) Take one triangle at a time, lightly dust triangle with flour and pass it through the pasta roller to create one sheet. If you are using Kitchen Aid mixer and rolling insert, the recommended speed is 2. Regardless of the type of pasta you will cut at the end, the rolling should happen at an even and slower speed. The speed of the engine is different from the thickness setting on the roller. The thickness differs depending on the type of pasta you will end up cutting. For example, I roll both the spaghetti and tagliatelle sheets up to level 4 thickness. Others go up 1 or 2 more (to 5 or 6 thickness) to get the pasta thinner. I have found that it dries too well that thin and it can break on you very easily. You can do level 4 thickness to reduce risk of pasta breaking and still achieve great taste. As you roll to get to desired thickness, pass the pasta sheet on the same setting twice, folding it in half every time. (e.g. roll triangle through on thickness level 1, then fold it in half, then roll it again through thickness level 1, then fold it, and roll it on thickness level 2, then roll it again through thickness level 2 and so on) Roll of 8 triangles into sheets and hang them. Then, attach the pasta cutter attachment and prepare to cut your pasta. For spaghetti, I use mixer speed 7 and the spaghetti cutter. For tagliatelle, I use mixer speed 5 and the fettucine cutter. Take the first sheet and cut it in half. Take the first half and dust it with flour then pass it through the cutter. Dust the cut pasta in flour (on a deep tray or bowl) then hang. Take the second half and do the same. Then repeat the past 4 steps for the remaining 7 sheets. Let pasta hang to dry for 48 hours before removing it for storage. (For storage, I use large aluminum trays and cover them with large clear plastic bag.) Cooking: Fresh pasta will cook in 1-2 mins in boiling water and rise to the top of the pot; 48 hour pasta will cook for 2-4 mins; After 48 hours, will cook 4-8 mins depending Similar/good recipes https://culinaryginger.com/homemade-tagliatelle-pasta/ https://www.gimmesomeoven.com/homemade-pasta/ Green Pesto Pasta Make pesto sauce yields 10-12 ice cubes of pesto (2 cubes needed per plate of pasta) 70g basil leaves (no stems) 2/3 cup of EVOO (high quality) 140g grated pecorino romano 20g hazelnuts 1-2 garlic cloves pizzico of salt 1 cup of pasta water Blend well together and fill ice cube tray and freeze. Once frozen, remove from ice cube tray and store in zip lock bag in the freezer. Make pasta pesto (250g of pasta yields roughly two big plates of pasta) Boil pasta of your choice al dente. While boiling, grab a cup of boiled pasta water and add it to the sauce In a sauce pan, melt pesto cubes with a tablespoon of EVOO and a cup of boiled pasta water Add al dente pasta and mix well but gentle Let rest for 5 minutes before serving, mix one more time before plating White Pasta with Porcini Make porcini sauce ½ tsp garlic powder ½ tsp dried onion powder 2 handfuls of dried porcini 2 pinches of salt 2 pinches of black pepper ground 1 tsp of Worcestershire sauce 2 cups white wine 1 cup whole milk ½ cup of pecorino romano 1 tbsp of EVOO (high quality) A few drops of truffle oil 1 cup of pasta water Soak dried porcini mushrooms for at least 30 minutes before starting the sauce. In a sauce pan, over medium heat, sauté porcini in EVVO, then add Worcestershire sauce. Mix while adding spices and truffle oil. Then turn the heat on high, wait a few seconds and pour in the wine. Let wine burn off for a few seconds then turn heat back to medium. Add milk and mix gently. Make pasta Boil pasta of your choice al dente (tagliatelle is my favorite). While boiling, grab a cup of boiled pasta water and add it to the sauce Add al dente pasta to the sauce pan; turn heat on high for 1 minute then let rest for 5 minutes before serving , mix one more time gently while sprinkling pecorino before plating Red Guanciale Pas t a Guanciale is an Italian cured meat product prepared from pork jowl (or cheeks). It is not smoked. Its name is derived from’ guancia’, the Italian word for ‘cheek’. Guanciale may be cut and eaten directly in small portions but is often used as an ingredient in pasta dishes such as ‘spaghetti alla carbonara’ and sauces like ‘sugo all'amatriciana’ or like the one below. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta, a cured Italian bacon which is normally also not smoked, can be used as a substitute for guanciale. Or bacon. Good quality ingredients will make this dish superb. Take your time choosing the right pasta, cheese, guanciale, and tomato purée (aka passata). Ingredients For the sauce 24.5 ounces tomato purée (aka passata) 5-8 small slices of guanciale 1 teaspoon Sea Salt 1 teaspoon Garlic Powder ½ teaspoon Dried minced onion ½ teaspoon Powdered Black Pepper For the pasta: 5 tbsp of EVOO ½ tsp of salt 1 cup of Parmigiano Reggiano or Pecorino Romano Directions In a saucepan, slowly fry the guanciale pieces on low heat, without burning them, to get the liquid taste out onto the pan. Add the passata. Then fill the passata bottle 3/4 with water and shake, then add the liquid to the saucepan. Add 1 tsp garlic powder and 1 tsp salt, ½ tsp of onion and ½ tsp of pepper. Let simmer for 30 mins, stirring occasionally. In a large pot add water, ½ tsp of salt and ½ tbsp of EVOO and bring to a boil. Check the back of your pasta how long it takes for it to cook al-dente. Time it so when the sauce is ready, so is the pasta. Cook pasta and strain in colander. Add pasta into sauce (hopefully at the end of its 30 minute simmer). Stir. Turn up the heat for 15 seconds. Stir again. Let pasta congeal for 5-10 mins. Do not cover with a lid. Serve in a pasta bowl, with freshly grated Parmigiano Reggiano or Pecorino Romano and heavily drizzled EVOO. B utter and Sage Ravioli 10 oz small cheese ravioli 10-20 fresh sage leaves 1 large garlic clove ¼ stick of butter Lemon pepper Sea salt Boil in sauce pan for 1.5 mins Drain and leave ½ cup of pasta water Turn heat on high, put back, add 1/4 stick of butter, 10-20 sage leaves, 1 large garlic clove (crushed), lemon pepper, sea salt. Mix lightly (2 stirs), turn-off, let sit for 3 mins and serve. You've got special recipes to share? Please do!

Entrée Accompaniments T'baftë mirë Roasted Potatoes Yields a side for 4 people 8-9 yellow gold potatoes (medium to large) Ingredients For the boil Salt Paprika powder Garlic powder Salt Pepper For the roasting Dill Garlic powder Lemon pepper Salt EVOO Directions Peel and dice the potatoes in one-inch squares. In a large boiling pot, boil a gallon of water with ‘for the boil’ ingredients. Add diced potatoes in and bring to a boil for about 15 mins. Pre-heat oven on 425 degrees Fahrenheit. With a large strainer ladle, scoop potatoes from the wa ter into a large roasting pan. Drizzle ‘for the roasting’ ingredients. Shake back and forth in the pan to make them fall in place in a more even distribution. Bake for 45-50 minutes or until golden brown. Let sit for 10 mins before serving. Polenta Polenta flour Milk EVOO Parmigiano-Reggiano 1 part polenta and 4 parts water is the standard. Try instead 1 part polenta, 2.5 parts water, 1.5 milk. 3 tbsp of butter is the standard. Try 3 tbsp EVOO and ½ cup of ground Parmigiano-Reggiano. Place EVOO, water, and milk in a pot and bring to a boil. Lower heat to lowest setting. Slowly pour in cornmeal while stirring with a whisk. Do so for 3 minutes then remove from stove and let cool for 2 mins. Add the cheese on top and enjoy! Falafel 1 can chickpeas Handful hazelnuts 1 cup of loose curly parsley ½ small onion 2 garlic cloves 1 tsp salt 2 pinches of cayenne pepper, paprika, and cumin. 4-5 cups of vegetable oil In food processor, blend all until smooth then cover and put in the fridge for 3 hours. 1 tsp of baking powder 4 tbsp all-purpose flour Pulse a few times to evenly spread the flour and baking powder. Pour dough into a bowl. Make balls, cover in panko gently, deep fry. Rice inspired by mid-east Ingredients 5 cups of white rice ½ cup of dried currants 1 cup of raw hazelnuts ½ cup of raw cashews 2 handfuls of parsley (chopped) 2 carrots (diced) 2 tbsp of EVOO 2 tbsp of honey Salt and pepper to taste 3 tbsp of vegan butter (Miyoko's Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt) Directions Soak currants, hazelnuts, and cashews in a pot of water for 1 hour before you start the rest of the cooking process Cook white rice: In a medium-sized deep pot, sauté rice over 2 tbsp of EVOO until it starts looking transparent. Mix often to make sure it doesn’t burn on the bottom. Add ¼ tbsp of salt and 10 cups of boiling water. Mix well so it doesn’t stick on the bottom. Leave the heat on high until it comes to a boil. Then turn heat all the way to low. Cover with a lid. Note: My prefer method to a lid is a towel folded at least 4 layers thick. Wait to open for 15 mins. Taste rice to check if it is cooked. If yes, turn off. If not, add ½ cup of water by sprinkling it on the top and cover with lid again for another 5-10 mins. In a large sauce pan (I often use a household paella pan), over medium to high heat, sauté carrots over 3 tbsp of vegan butter. Then add drained currants and nuts. Then lower heat to medium-low, add honey and let it melt into the rest. Then add cooked white rice over it, salt, pepper, and chopped parsley and mix well. Cover with lid or foil until you are ready to serve it. You've got special recipes to share? Please do!

How to make a Medicinal Herbal Tea! Dried cornflower (Centaurea Cyanus), Rainbow Grocery Cooperative, San Francisco, California Recommendations Start with dried, cut or chopped herbs. Powders can be used but make a thicker tea. Use less powder. Aerial parts: Leaves, flowers, stems Ratio: 1 Tablespoon of herbs per 8oz of water. Method: In a tea kettle or pot, bring water to a boil. Remove from heat and pour over herbs in a mug or tea pot. You can use a tea ball, tea bag or just loose leaves. Steeping: Steep in the water 20-30 mins. For a full strength tea, strain and enjoy! If it is too cool, just re-heat. Daily Batch: To make enough tea for a day (about three cups), use 3 Tbsps. or slightly under 1/4 cup of herbs to 3 cups water. You can make your daily teas at night as well. Simply follow instructions for a day’s worth, let it steep overnight and strain the morning. Reheat if you like. Roots, Seeds, and Barks Ratio: 1 Tbsp herbs per 8oz of water. Add a little more water to account for evaporation. Method: In an uncovered pot, combine herbs and water. Bring to a boil and turn down to a low simmer. Continue to simmer for 10-15 minutes. Strain into a mug or pot and enjoy! Daily Batch: To make enough tea for a day (about three cups), use 3 Tbsps or slightly under 1/4 cup of herbs to 4 cups water. Medicinal Mushrooms Ratio: 1 Tbsp mushroom pieces per 10oz of water. For reishi slices, use about 2 of the larger slices. Method: In an uncovered pot, combine mushrooms and water. Bring to a boil and turn down to a low simmer. Continue to simmer for 30-45 mins., the water will evaporate to 8oz of tea. Strain into a mug or pot and enjoy! Daily Batch: To make enough tea for a day (about three cups) use 3 tbsp. or slightly under a quarter cup to 4-5 cups water (it will cook down to 3 cups). All strained herbal teas are good in the refrigerator for up to 2-3 days. Or freeze in ice cube trays and heat as needed!

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