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Blanched the green beans and made tomato sauce:
Tomato sauce
Lots of olive oil
tomatoes, coarsely chopped
big sprig of rosemary
onion, finely chopped
garlic, minced
Simmer until reduced, adding olive oil as desired.
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After scooped tomato sauce into jars, in the leftover tomato sauce:
savoy cabbage, shredded
finely sliced potatoes
Saute until potatoes are soft. Add cheese.
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Potato roast: based on http://smittenkitchen.com/blog/2011/04/crispy-potato-roast/
Potatoes
Green onions
Olive oil, butter
Glob olive oil onto pan and spread. Finely slice potatoes and array in pan. Sprinkle with chopped green onions. Drizzle very, very generously with olive oil and melted butter. Cook at ~375 until appropriately soft, roughly 1hr15.
We at these potatoes with
Crabby Lentils:
Cook lentils in a pot at a ratio of 2 parts water to 1 part lentils. Cook until lentils are soft, stirring well near the end so they don't all stick to the pot. Add Old Bay seasoning. This is surprisingly tasty.
And... we put cheese on top.
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Roasted squash: halved, scooped out seeds, brushed with olive oil, roasted at 375 until soft.
Not pictured: pork chops followed by green beans, eggs, and mildly fried rice
Pork chops: batter lightly in flour and spices, fry in olive oil
Leftover olive oil: add minced garlic and saute a little. Add frozen chopped green beans, saute until delicious. Add old bay.
Beat eggs, pour into pan with oil. Cook until… cooked.
Add cooked rice to remaining oil, stir around until warm and/or mildly fried.
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