Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)

PantryFare
2 cups rolled oats
3 tbsp flour

Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying

Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.

Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter

PantryFare
8 tbsp flour

Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying

Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.

For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.

Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped

Spices and Oils
6 T lard

Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.

If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.

The paste freezes well.

Fresh Ingredients
1/4 white onion, roughly sliced

PantryFare
1/2 pound dry beans – pinto, pink or black turtle

Spices and Oils
1 heaping T lard
sea salt to taste

Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.

Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”

PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth

Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes

Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.

For cold leftovers, place on a bed of Romain leaves.
Serves 3-4

PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes

Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano

Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.

Be healthy!

PantryFare
1 cup dried fava beans

Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt

Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.

Be healthy!

PantryFare
    1 can chickpeas

Spices and Oils
    2 tablespoons oil
   2 tsp ground corriander
   ½ tsp tumeric
   ¼ tsp cayenne
  
Cook the chopped onion in large pan over medium heat until translucent.  Add the onion, garlic, ginger and spices and sauté 3-5 minutes.  Then add the spinach with 1 cup of water and cook until the spinach wilts.  Puree the spinach in your blender or food processor then move back to the pan.  Add the can of chickpeas and heat through.  Fold in the yogurt and heat slowly.

Serve with warm naan or rice.  Makes approximately 4 servings.

 
Notes:  Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.

Source:  Whats4Eats.com

PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles

Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper

Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.

Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.

Serve vegetables over the quinoa and enjoy. Serves 4.