Brianda's Extra Beans

Makes 10-12 servings

1 smallish bag of brown rice, cooked and set aside

2 T olive oil

1 yellow onion, sliced

½ head garlic, cloves peeled and thickly sliced

3 T harissa spice blend

[in a large sauté pan, sauté together for 10 minutes over medium-high heat .]

4 cans kidney beans, drained

[add to the pan and stir, cook for 3-4 minutes more. Serve with the rice.]

Clare's Crazy Salad

Makes 10-12 servings

[preheat oven to 325.]

Odds and ends of stale bread or break ends, chopped into bite-sized chunks about the same size

Olive oil to lightly coat, and pepper

[roast in oven for 10-12 minutes or until lightly browned.]

2 bu lacinato kale, sliced ½“ thick

1 bu spinach, chopped bite-size

2 bu broccoli, cut bite-sized; stem peeled and chopped as well

5 carrots, sliced ½“ thick

1 bu radished, sliced

½ bu parsley, minced

½ pt snap peas, sliced

1 bu green onion, sliced

[toss all ingredients with salt, pepper, olive oil and lemon juice.]

Diana's Roasted Goodness

Makes 10-12 servings

[preheat oven to 375.]

6 japanese eggplant, sliced ½“ thick

8 Yukon Gold potatoes, sliced into ½“ thick half-moons

6 sweet potatoes, peeled & sliced into ½“ thick half-moons

2 onions, sliced into 8 wedges each

½ head garlic, cloves peeled

6 yellow squash, sliced ½“ thick

[toss all ingredients except the  squash and garlic with salt, pepper and olive oil. roast for 20 minutes. toss the yellow squash and garlic with salt, pepper and olive oil, then roast for 10 minutes. remove everything, toss together with some lemon juice.]

Tess's Rice

Makes 10-12 servings

1 smallish bag brown rice, cooked & cooled

2 bulbs fennel, sliced thinly

2 bu grapes, sliced

1 bu green onion, sliced thinly

6 carrots, shredded

[combine all ingredients with ¼ C olive oil. adjust seasoning with honey, salt & pepper, and lemon juice.]