Let me tell you a story…

Several years ago, my Mom was at a deli in a grocery store. She saw this, and couldn’t identify it based on the menu board. And the only thing on the menu board that she could not match with a dish was Potato Ravioli. Potatoes? Yes. Ravioli? No. But she recreated it at home, and a Carr Family staple was born. Who knows what it is really called, but it is SO good.1 tbsp olive oil
1 clove garlic, minced
3 red potatoes, chunked
1 onion, sliced
3 bell peppers (I use one each red, green, and yellow) sliced
1/2 head of cabbage, sliced
1 pkg turkey smoked sausage, halved lengthwise and sliced
1 cup chicken broth

Heat olive oil and garlic. Add potatoes and let cook 5 minutes, stirring frequently. Add the rest of the ingredients. Cover and let cook 20 minutes, stirring often.

1/2 cup sliced almonds
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/4 cup feta cheese

1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 zucchini, chopped
2 yellow squash, chopped
3 roma tomatoes, chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 tbsp balsamic vinegar

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce…add shrimp to the ratatoiulle and eat with whole wheat noodles!)

1 tbsp olive oil
1 onion, chopped
1 jar roasted red bell peppers (in water), chopped
12 oz. jalepeno chicken sausage links, chopped
8 eggs
4 cups 2% shredded cheddar cheese
2 cups 2% cottage cheese

Brown onion and peppers in pan until soft. Reserve in bowl. Brown chicken until heated through and add to bowl.

Scramble eggs. Add cottage and cheddar cheese and mix well. Add onions, peppers, and sausage.

Spray 2 9 inch round pans with cooking spray. Put half of the egg mixture in each pan. Bake at 350 for 45 minutes. Let rest 10 minutes before slicing.

1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan
2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces
3 tablespoons flour, plus some for dredging
Coarse salt and black pepper
1/2 pound good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped
One bottle good quality French Burgundy Wine
2 cups beef stock
5 tablespoons butter, divided
1 cup frozen pearl onions
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup flat leaf parsley, a generous handful
brown rice to serve 8
1/2 cup smoked almonds

Heat EVOO, 4 turns of the pan, in a heavy-bottomed pan over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch.

Heat beef broth and wine in a stock pot. Add beef to stock after it is browned.

Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add to broth pot. Add fresh thyme.

Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Add to pot with beef and veggies.

Wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Add to beef and veggies. Continue to cook until beef is tender, about 30 minutes (depending on how long it took to complete the steps since you put the beef in the broth).

In a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Whisk your roux into the Beef and Burgundy to thicken gravy. Remove bay leaf. Garnish meat and rice with parsley.

Prepare rice to box directions. When rice is done fluff with fork and stir in almonds and some parsley.