I’ve been making this weekly since the first signs of spring! 

10-12 Campari Tomatoes 

2 Tbsps Olive Oil

First quarter tomatoes and place on baking sheet with olive oil drizzled. Bake for 1 hour at 300. 

2 Avocados

2 Cloves Garlic

2 Tbsps Lemon Juice

2 Tbsps Olive Oil

Salt to your desire! 

Ten minutes before tomatoes are finished blend or hand mix the above ingredients into a creamy sauce! 

Fresh Fettucini 

1 Tbsp Olive Oil

After draining noodles, return to pot and mix in sauce! Top with tomatoes and fresh basil and parm! THE BEST! yum! 

1 onion
2 carrots
3 potatoes
2 garlic cloves
2 pieces of bullion-squares
1 can of crushed tomatoes
1/2 cup red lentils
1 cup green peas

salt
pepper
parsley
thyme

Chop the onion, carrots, potatoes, and garlic.
Fry onion & garlic in a little oil until translucent.
Put in the veggies (except peas), fry for a minute or so.
Pour in 2 cups of water, add the can of tomatoes and the bullion + salt and pepper to taste.
Bring to a boil and simmer for 5 minutes.
Add lentils, simmer for 5 more minutes, then add the peas.
Let it simmer until the potatoes are good to eat and the lentils are cooked.

Add parsley and thyme and enjoy with bread and a lot of cheese.