Dante

Chicken Cacciatore over couscous

Tofu and mango curry over farro

Pasta In The Pink (sauce made of tomato and red pepper puree with fontina, romano, and ricotta)

Straight curry powder, no cubes for this (I do prefer to make my own curry roux anyway). The base is stock and miso- 6 cups stock to 1/4 cup red miso.

cultivated, obtained from a local food co-op

Miso curry (with pork, carrots, onions,daikon,and burdock) over kamut

Pork shoulder debris on brioche bun, with mashed potatoes and gravy

Juicy Lucy burger with (not home-made) tater tots, and fry sauce

Chicken ala King

On the stovetop- as a skillet pizza, finished for a bit under the broiler to properly melt the cheese

Steak sandwich meat and shrimp with spinach, in a sauce of tomato puree and momo sauce, over bulgur. aka "what I had sitting around that I could make a meal with"

Skillet lasagna

Pizza with pesto, black olives, and prosciutto

I was given a Hello Fresh box at work recently, which contained ingredients for two meals. After looking over the contents, taking in to account that this was for two meals, a phrase that my dad used to use sprang to mind "That's not even enough to keep a bird alive!". So I decided to combine what I'd gotten with some things I had in my pantry. I sauteed the onion and garlic, then added a packet of the stock concentrate, diced and threw in the plum tomato, then added the chickpeas supplemented with another can of chickpeas. After that I added a can of tomato puree and the sun dried tomatoes, reduced that to a thick stew-like consistency and added the grape tomatoes. After letting that cook for a few minutes I added the fresh parsley and chives, finished w/sour cream and topped it with the sliced almonds and Parmesan. I saved the cream cheese, pistachios, and the lemon for later use.

I was a big fan, I even have his cookbook too.

There are a lot of variations.Mine is sausage, ham, chicken breast, shredded cabbage, celery, onion, carrot, pickles (I used my homemade pickles), black olives, and capers, seasoned with bay leaf, black pepper, and allspice, with a base of crushed tomatoes and tomato paste, finished with sour cream and fresh dill.

Joe Carcione Special (basically pasta with onion, garlic and tomato sauce but with shredded cabbage in place of the pasta)

pork curry over red rice

Solyanka

Sesame chicken, over bulgur, with sauteed collards

Tofu bhuna over rice flavoured with home-made preserved lemon.

Chicken Parmesan, over spaghetti

Tofu katsu with harissa sauce, over rice, with steamed mustard greens

Fiddlehead and broccoli pasta primavera

Pork tenderloin Balti curry over seasoned farro