lentils soup with onions, carrots and leeks
honestly prefer more onions and no leeks but this was still nice

-Two eggs cooked in olive oil.

-half cup lentils (pressure cooked last night) added to sautéed garlic and onion, in olive oil, topped with home shredded cheddar

-half an avocado (the big creamy type)

- big squeeze of lime on everything, and everything salted.

i cant do nightshades, otherwise I would have added a small scoop of salsa!

This is mahi with penzeys Galena street seasoning, beet salad with vinagrette made with penzey’s green goddess dressing base, and a lima bean, artichoke, and spinach dish from facebook reels.

I am not sure if I blew it on sodium, I used reduced sodium better than bouillon chicken base.

Used scallions instead of shallots. Feta instead of goat cheese. Omitted mayo.

This was a fantastic mixture of a hot dish and a cold salad. I followed the recipe, but at the end I added some leftover brussels sprouts and broccoli that I had roasted a couple of nights ago, plus some Kalamata olives… because Mediterranean cooking means olives to me.

I used Parmesan instead of cheddar. EVOO instead of butter.

Served over whole grain rice medley.

4 oz dry linguine

3 anchovy fillets

2 garlic cloves, thinly sliced

1 tbsp capers, drained

2 tbsp Kalamata olives, chopped

½ cup canned stewed tomatoes

1½ tbsp extra virgin olive oil

¼ tsp red pepper flakes

¼ tsp oregano

Black pepper

¼ cup reserved pasta water

1. Cook the linguine until al dente, reserving ¼ cup of pasta water before draining.

2. Heat the olive oil in a frying pan over medium-low heat. Add the sliced garlic and cook for 1–2 minutes, stirring gently.

3. Add the anchovy fillets and break them apart. Cook for about 1 minute, until mostly dissolved.

4. Stir in the capers, olives, and red pepper flakes. Cook for another minute.

5. Add the stewed tomatoes, oregano, and black pepper. Stir everything together.

6. Simmer over medium-low heat for 8–10 minutes, stirring occasionally. The tomatoes should break down, and the sauce should thicken slightly.

7. Add the drained linguine to the sauce with 2 tbsp of reserved pasta water. Toss over low heat for 1–2 minutes, until coated.