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Source: Little Spice Jar
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 16 (3/4 cup servings)

Slow cooking this bolognese sauce for hours to give it that rich, delicious flavor. Make a large batch and freeze it for quick weeknight pasta dinners.

Ingredients

• 2 1/2 pounds fresh tomatoes, blanched and peeled (see notes)
• 3 tablespoons oil
• 1 medium yellow onion, finely diced or coarsely grated
• 2 stalks celery, finely diced or coarsely grated
• 2 medium carrots, finely diced or coarsely grated
• 3 tablespoons minced garlic
• 1/4 cup tomato paste
• 2 to 3 pounds ground beef* (or shredded veggie see note)
• salt and pepper, to taste
• 1 teaspoon italian seasoning, 1 pinch red pepper flakes
• 3 tablespoons apple cider vinegar
• 1-28 ounce can San Marzano tomatoes
• 1-14 ounce can diced tomatoes, drained
• 2 bay leaves
• 1-2 parmesan rinds
• 1/4 cup parsley, roughly chopped (plus more for serving)
• 3/4 cup half and half (or heavy cream!)

Instructions

In a large heavy pot, heat the olive oil over medium heat. Add the onions, celery, and carrots and allow to cook for 8-10 minutes or until the onions are translucent. Drain all but about 2 tablespoons of the grease. Add the garlic and tomato paste.

Raise the heat to medium-high, add the ground beef, 1 teaspoon of salt, 1/2 teaspoon of pepper, the Italian seasoning, and the red pepper flakes. Allow the meat to brown, add the apple cider vinegar and allow to cook for another 3-4 minutes.

Add the meat mixture to the crockpot along with the diced tomatoes, canned tomatos, bay leaves, parmesan, and parsley. Add a big pinch of salt and pepper, and allow the bolognese to cook for 8 hours on the LOW setting of your crockpot. Add the half and half and adjust salt and pepper to taste.

Serve over pasta sprinkled with parmesan cheese and additional parsley.

Notes

Tomatoes* – If you don’t want to use fresh tomatoes, use an additional 28 ounce can of whole tomatoes. This is less than the 2 1/2 pounds, but the flavor is also more concentrated.

For the Ground Beef – Don’t want to choose something that’s too lean as it will dry out quite a bit in the long cooking process. The amount of meat to use is adjustable. Some like a more meaty sauce, other prefer little or none. If you do wish to use an alternate like TVP or shredded eggplant or cauliflower, put them in near the end of cooking time. If you cook them the whole time they will just become mushy.

Leftover bolognese can be frozen in ziptop bags and can be thawed and reheated for serving.

http://www.saveur.com/grilled-mexican-style-street-corn

Ingredients

• 6 ears corn, husk on and silk removed
• 2 red chili peppers
• 1 stick softened butter
• 1⁄4 cup cotija cheese, grated
  (cotija is similar to feta or parmesean depending on age and moisture content see Wikipedia)
• 2 limes, juiced
• 1 tbsp. chili powder
• 3 tbsp. cilantro, chopped
• salt and pepper, to taste

Instructions

Another version:
http://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/

Source: https://www.justataste.com/easy-stovetop-macaroni-and-cheese-recipe/

PREP: 10 MINUTES COOK: 20 MINUTES YIELD: 6 SERVINGS

INGREDIENTS

• 1 pound uncooked pasta shells
• 4 cups whole milk
• 8 Tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1/4 teaspoon dry mustard (optional)
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Parmesan cheese

The author suggests these optional ingredients: diced ham, chicken and lobster or blanched veggies, such as broccoli or squash … or pretty much anything you like with cheese!

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.

In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.

In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).

Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)

Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.

Source: https://cooking.nytimes.com/recipes/1018697-jim-harrisons-caribbean-stew

Ingredients

• 1 ½ pounds pork spareribs, cut into single ribs
• 2 tablespoons neutral oil, like canola or grapeseed
• 4 chicken thighs, bone-in and skin-on
• Kosher salt and freshly ground black pepper, to taste
• 4 Italian sausages, hot or sweet
• 1 large yellow onion, peeled and sliced
• 4 cloves of garlic, peeled and minced
• ¼ cup tomato paste
• 1 tablespoon plus 1 teaspoon red-wine vinegar
• 1 tablespoon plus 1 teaspoon lemon juice
• 3 tablespoons hot-pepper sauce, ideally one made with Scotch bonnet peppers, or to taste
• 1 cup chicken stock, homemade or low-sodium
• ½ teaspoon white sugar
• 4 dashes Worcestershire sauce
• 1 ½ teaspoons chile powder
• 1 ½ teaspoons paprika

Preparation

1. Step one starts as follows:
   Place spareribs in a pot, and cover with water.
   Place pot over high heat, and bring to a boil.
   Lower heat slightly, and cook, covered, for 15 or 20 minutes,
   then remove ribs to a large bowl and discard the water.
   I feel we are off to a bad start here. Yes par-boiling the ribs will get the dish done faster, but who is in a hurry? Take the time and braise the ribs, or just cook them as you do the chicken in step 2.
2. While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
3. Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.

Source: http://www.saveur.com/avocado-soup-recipe

Ingredients

• 4 ripe Hass avocados
• 2 cups sparkling water
• 1⁄4 cup extra-virgin olive oil, plus more for drizzling
• 3 ice cubes
• Kosher salt and freshly ground black pepper
• 1⁄4 cup small basil leaves
• 4 red radishes, thinly sliced
• 15-20 thin slices of seeded bread, toasted, for serving
• 1 tsp. red pepper flakes
• Sea salt

Instructions

1. Cut the flesh of one avocado into cubes and set aside. Scoop the flesh from the remaining avocados and put it in a blender with the sparkling water, olive oil, and ice. Blend until smooth, then season to taste with salt and pepper.
2. Divide the chilled soup between 4 bowls and garnish with avocado cubes, basil, radishes, and toasts. Sprinkle with red pepper flakes, more olive oil, and sea salt immediately before serving.

Source: http://www.saveur.com/summer-bolognese-recipe

Ingredients

• 1 lb. thin spaghetti
• Kosher salt
• 1⁄4 cup olive oil
• 1 lb. ground beef
• 2 tsp. chile flakes, or 3 red Thai chiles, minced
• 2 tbsp. minced thyme
• 3 garlic cloves
• 2 tbsp. tomato paste
• 2 tsp. granulated sugar
• Freshly ground black pepper
• 1⁄2 cup dry white wine
• 2 tbsp. red wine vinegar
• 1 lemon, zested and juiced
• 1 lb. mixed cherry tomatoes
• 1⁄2 cup Ligurian or kalamata olives
• Torn basil leaves, for garnish
• Grated parmesan cheese, to serve

Instructions

1. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
2. Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
3. Transfer to a serving platter and serve with basil leaves and parmesan cheese.

http://damndelicious.net/2013/10/16/quinoa-chili/

INGREDIENTS

• 1 cup quinoa
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels, frozen, canned or roasted
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime, optional
• 1 avocado, halved, seeded, peeled and diced

DIRECTIONS

1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.

Serve immediately with avocado, if desired.

Source: http://www.simplyrecipes.com/recipes/zucchini_eggplant_tomato_gratin/

Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Yield: Serves 6 to 8.

Top this gratin with provolone and Parmesan or Gruyere cheeses. For a more Provencal approach, skip the cheese all together and top with bread crumbs, minced garlic, parsley, and olive oil.

INGREDIENTS

• 3 Tbsp olive oil
• 2 cups sliced yellow onion (1 large onion)
• 1 cup of sliced red, orange, or yellow bell peppers
• 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
• 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
• 2 medium sized tomatoes
• 3 cloves of garlic, peeled and smashed
• 1 1/2 teaspoons salt
• 2 Tbsp chopped fresh parsley
• 2 ounces Provolone cheese, sliced or grated
• 3 Tbsp grated Parmesan cheese

METHOD

1. In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
2. While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You’ll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
3. Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
4. Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
5. Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

Source:http://theblondcook.com/2013/07/vegetable-tian/

PREP TIME: 20 mins
COOK TIME: 45 mins
TOTAL TIME: 1 hour 5 mins

INGREDIENTS
1 tablespoon olive oil
1-1/2 cups diced sweet onion
1-1/2 teaspoons minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
3 medium tomatoes, thinly sliced
1 cup shredded Italian cheese blend
Italian seasoning, to taste
Salt and pepper, to taste

INSTRUCTIONS
Preheat your oven to 400 degrees F. Sauté onions and garlic in olive oil in a skillet. Spread the onion and garlic mixture in the bottom of a casserole dish sprayed with cooking spray. Evenly arrange the vegetable slices vertically in the casserole dish, alternating vegetables. Sprinkle with desired amount of salt, pepper and Italian seasoning. Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil. Sprinkle with Italian cheese blend. Return to oven and bake an additional 15 minutes (uncovered), or until cheese is browned.