Cannellini Beans with Sausage, Roasted Vegetables and Tomato Sauce

4 cans cannellini or great northern beans
1 28 oz can whole San Marzano tomatoes
4 tablespoons butter
1 lb hot Italian sausage
1 lb mild Italian sausage
2 yellow onions
2 zucchini
1 yellow squash
1 bunch fresh basil

Tomato Sauce:

1. Puree the tomatoes using an immersion blender or food processor. Cut one of the onions in half.

2. Combine the tomatoes, onion, and butter in sauce pot. Season with salt and pepper and a couple of basil leaves. Bring to a boil and reduce to a simmer with the lid ajar for 45 minutes. You will know it's ready when you see fat globules forming on the surface.

Roast the Vegetables:

1. Rough chop the vegetables and toss in olive oil and salt and pepper.

2. Spread evenly on baking sheet and roast in 400 degree oven for 30 minutes, or until well browned.

Brown the Sausage:

1. Put the sausage in a cold saute pan and set heat to medium. Cook until browned, about 5 minutes. Do in two batches if necessary. Remove to towel lined bowl when cooked.

Combine:

1. Drain the beans in a strainer and rinse well with water.

2. Heat a large pot over medium heat. Add olive oil to cover the bottom and saute the beans for a few minutes.

3. Add in the sauce, vegetables, and sausage. Toss to combine. Finish with chopped basil.

Roasted Vegetable Frittata with Roasted Tomatillo Salsa

8 eggs
1 zucchini
1 small yellow onion
8 oz. mushrooms, cleaned
1 can black beans
2 pounds tomatillos
1 large red onion
2 jalapeño peppers
2 poblano peppers
2 serrano peppers
2 limes
1 bunch cilantro

Frittata:

1. Preheat oven to 400 degrees. Rough chop the zucchini, yellow onion, and mushrooms. Toss with olive oil, salt and pepper and spread evenly on a baking tray. Roast for 20 minutes, or until well browned.

2. Reduce oven to 350. Heat a large ovenproof non-stick skillet over medium heat. Melt two tablespoons of butter and add drained black beans. Saute for a couple of minutes and add roasted vegetables. Spread evenly and pour in beaten eggs. Cook for a couple minutes on stove top to allow the eggs to set. Put in 350 degree oven for 15-20 minutes, or until eggs are set on top.

Salsa:

1. Preheat oven to 400 degrees. Rough chop tomatillos and red onion. Toss with whole peppers and olive oil, salt and pepper, and spread evenly on baking sheet. Roast for 20 minutes.

2. Place roasted peppers in bowl and cover with plastic wrap to trap the steam. Once cool, remove the skin and seeds.

3. Add the skinned and seeded peppers and roasted tomatillos and onion to blender. Add cilantro and the juice from the two limes. Pulse until you reach the desired consistency.

Lentil Soup with Sausage and Kale

2 pounds assorted sausage (I used bratwurst, hot Italian, and chicken cilantro)
1 pound green lentils, rinsed
1 medium sized onion, diced
2 carrots, diced
2 ribs celery, diced
2 cloves garlic, minced
1 28 oz. can whole tomatoes (San Marzano if you can get them)
2 tablespoons tomato paste
32 oz. chicken stock
1 bunch lacinato kale, stems removed, washed, and rough chopped
Parsley (optional)
Lemon (optional)

1. Remove the sausage from the casing. Brown in a skillet until cooked through. Transfer to paper-towel lined plate.

2. Heat a dutch oven or heavy bottom soup pot over medium heat. Add the onion, carrot, and celery and salt and pepper. Cook until translucent, about 10 minutes. Add garlic and cook another 2-3 minutes. Add tomato paste and stir vegetables to coat. Cook another 2-3 minutes.

3. Add canned tomatoes and stock, using a wooden spoon to crush the tomatoes in the pot. Add the lentils and cooked sausage. Season with salt and pepper, bring to a boil, reduce to a simmer.

4. After the soup has been simmering for 20 minutes, add the kale. Continue to let the soup simmer for another 20 minutes. If the lentils are cooked, the soup is done. If the lentils are still firm to the bite, let simmer a bit longer, checking on it every 5 minutes until the lentils are "al dente".

Finish with fresh parsley and a squeeze of lemon.

Pan Roasted Chicken with Roasted Vegetables and Chimichurri Sauce

2 bone in chicken breasts
1 zucchini
1 yellow squash
1 yellow onion
1 bunch parsley
1 bunch cilantro
2 tablespoons red wine vinegar
2 tablespoons red wine
Juice of 3 limes
2 jalapeno peppers
4 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper

Chimichurri:

1. Heat oven to 400 degrees. Lightly oil the jalapenos and roast for 20 minutes. Remove from oven, place in bowl, and cover. When cooled, peel the skins and remove seeds.

2. Wash parsley and cilantro and place in blender or food processor with the red wine vinegar, red wine, lime juice, garlic, olive oil, and roasted jalapenos. Pulse until smooth. Season with salt and pepper.

Chicken and vegetables:

1. Rough chop zucchini, yellow squash, and onion. Toss with olive oil and salt and pepper. Place in 400 degree oven.

2. Season chicken breasts over and under skin with salt and pepper. Preheat an ovenproof skillet on the stove over medium high heat. Sear, then flip and put in 400 degree oven. Roast for 40 minutes.