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 Ingredients 2 medium potato 2 medium yellow squash 2 medium zucchini 2 medium tomato 2 onions, thinly sliced 2 cloves garlic, minced fresh thyme salt pepper olive oil grated parmesan How to make it: Using mandelin slicer(optional), slice all the veggies. Heat oil,fry onions and garlic in a pan until caramalised In baking dish, add the caramalised onions on the bottom first Arrange the veggies one over the other separately, so that you could arrange easily in the baking dish Sprinkle some fresh thyme. Drizzle with olive oil,season with salt, pepper. Cover with foil. Preheat the oven at 400 c. Bake the dish for 35 to 40 mins. Remove frm the oven, let it cool fr 5 mins without removing the foil Put the oven after seasoning with some parmesan and broil fr 3 mins.

 Ingredients: 24 frozen meatballs 1 roll biscuit dough 1 jar marinara sauce 2 cups shredded mozzarella cheese How to make it: 35 mins Preheat oven to 375°F Cut the buiscuits into 8 pieces and place them in the pan. Once done cutting biscuits then cover in sauce and use a spatula to mix them up in the sauce so all of them are evenly covered. Take the meatballs and place them right ontop the biscuits pushing them down a little bit. Take your mozzarella and cover the dish with the whole 2 cup package.

 1 lb Sweet Italian Sausage (could also use hot sausage if desired) 1 Green Pepper Sliced 1 Red Pepper Sliced 1 Onion Sliced 1 Can Crushed Tomatoes How to make it: Brown sausage in a skillet on the stove.  Once browned place in a crock pot and cover with veggies and tomatoes.  Turn to high and cook for 4-6 hours.  Check occasionally to make sure it isn't too dry.  You may desire to add a tablespoon of water to the sauce.

 INGREDIENTS 2½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks. 5 tablespoons olive oil, divided 4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices 2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips 2 medium yellow onions, peeled, halved, and cut into ½ inch slices ¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off 3 teaspoons kosher salt, divided 1 teaspoon Aleppo pepper (or substitute fresh ground black pepper) 2-3 tablespoons pomegranate molasses (or substitute balsamic vinegar) INSTRUCTIONS Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside. While the potatoes are cooking, heat 1...

 1 c sugar 1 c brown sugar 4 eggs beaten 1 c oil 1 1/2 c self rising flour 1 tsp vanilla 2 c pecans finely chopped How to make it : Preheat oven to 350 degrees. Lightly grease and flour 9x13 inch baking dish Using a wooden spoon stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans, then stir until evenly mixed. Spoon into prepared pan and bake for 30-35 minutes.

 3 cups flour (Either spelt or unbleached all-purpose or a combination of both) 2 cups organic cane sugar 1 tsp sea salt 6 Tbs cocoa powder 2 tsp aluminum-free baking soda 1/2 tsp ground ginger 12 Tbs (3/4 cup) coconut oil, melted and cooled 2 tsp pure vanilla extract 1 Tbs coffee (freshly brewed or leftover) 2 cups room temperature water 2 Tbs apple cider vinegar * The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too. How to make it : Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans or one 13 x 9 inch pan. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, baking soda,...