Basic Italian: Spaghetti and Pizza Sauce

2 Tbs Olive Oil

Parsley (about 1 tsp or one shake of tube)

Oregano (about 2 tsp or two shakes of tube)

Rosemary (about 1 tsp or one shake of tube)

Garlic (about 1 tsp or one shake of tube)

Basil (about 2 tsp or two shakes of tube)

4 large tomatoes, diced

2 large tomatoes, pureed in blender

Heat Oil in Pan.  Add Parsley, Oregano, Rosemary, Garlic, and Basil and sauté for 5 minutes.  Add diced tomatoes to oil and spices and continue to sauté for 5 minutes.  Add tomato puree and let simmer for 5 additional minutes.  Enjoy over pasta, pizza, or your favorite vegetable mix.

Basic Indian Curry

3 Large Sweet Potatoes

2 Tbs Oil
2 Bay Leafs
Black Mustard Seeds (about 1 tsp)
Cumin Seeds (about 1 tsp)
Coriander Seeds (about 1 tsp)

1 medium onion (or about 1 tsp onion powder)
3 gloves garlic (or about 1 tsp garlic powder)

1-inch piece fresh ginger (or about 1 tsp ginger powder)


3 medium tomatoes (pureed in a blender)
1/2 cup plain yogurt

Peel and cut sweet potatoes in thin slices.  Place on baking sheet with a drizzle of olive oil and salt.  Bake for 15 minutes at 350 degrees.

Heat Oil in Pan.  Add bay leaf, mustard Seed, cumin Seed, coriander Seed, onion and garlic and sauté for 5 minutes or until you hear spices crack.  Remove sweet potatoes from oven, and add to oil and spice mixture.  Blend ginger and water together and add to potatoes, stir for 10 minutes.  Add tomato blend and yogurt, stir and let simmer for an additional 10 minutes.

Ratatouille

2 Tbsp Olive Oil

1 bay leaf
fennel seed (about 1 tsp)
lavender (about one pinch)
basil (about 1 tsp)
oregano (about 1 tsp)

Additional flavor:

thyme (about 1 tsp)
rosemary (about 1 tsp)

3 Cloves Garlic, minced
1 Onion, diced

1 Eggplant, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Red Bell Pepper, diced
1/2 Green Bell Pepper, diced
2 Tomatoes, pureed

black pepper and salt.

Heat Oil in Pan.  Add bay leaf, fennel seed, garlic, and onion and sauté for 5 minutes. Add the Onions.  When the Onions are browned add the eggplant, zucchini, yellow squash, red bell pepper, and green bell pepper, and tomatoes.  After 15 minutes, or when vegetables are tender, add herbs (thyme, basil, parsley, oregano, marjoram, rosemary, and lavender).  Remove from heat and top with black pepper and salt.

Garam Masala Indian Curry

2 Tbsp Olive Oil

1-inch Cinnamon Stick

Cumin Seeds (about 1 tsp)

Coriander Seeds (about 1 tsp)

1 Large Onion, diced

3 tomatoes, diced

3 Carrots, chopped

1/2 Head Cauliflower, chopped

1 Green Pepper, diced

1 Can Garbanzo Beans

1-inch piece Ginger, ground
5 whole cloves, ground

Paprika Powder (about 1 tsp)

Turmeric Powder (about 1 tsp)

1 Can Coconut Milk

Lime Juice

Coriander Leaves

Heat Oil in Pan.  Add Cinnamon Stick, Cumin Seeds, and Coriander Seeds, and sauté for 5 minutes.  Add the Onions.  When the Onions are browned add the Tomatoes, Carrots, Cauliflower, Green Pepper, and Garbanzo Beans.  After 10 minutes, or when vegetables are tender, add powdered spices (Clove, Ginger, Paprika, and Turmeric). Add the Coconut Milk and stir for 5-10 minutes.  Remove from heat and top with fresh lime juice and coriander leaves.

Garam Masala

Garam Masala (Northern India Spice Mix)

1-inch Cinnamon Stick

1-inch piece dried Ginger

1 tsp Cumin Seeds

1 tsp Coriander Seeds

1 tsp Paprika Powder

1 tsp Turmeric Powder

1/2 tsp Whole Cloves

Use Pestle and Mortar, Blender, or Coffee Grinder to blend to a powder.