Dante

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

Breakfast for dinner: Pancakes with dates, dried apricots, and pistachios

Tofu adobo over rice with steamed corn on the side

Air fried chicken tenders - brined in home-made pickle brine, marinated in buttermilk, dredged in seasoned teff flour (because I forgot that I had no regular flour) and breaded with panko, with a butter/bourbon/maple drizzle and a ketchup/mayonnaise/yellow sriracha dipping sauce. Steamed rapini on the side.

Grilled chicken left over from my landlady and her partner's cookout , with sides of boiled potatoes with compound butter, and sauteed asparagus

Oyakodon over rice. Steamed edamame with butter, soy sauce, and nutritional yeast on the side

Burgers stuffed with feta, with a sour cream/dijon mustard/chive sauce and air-fried home-made pickles. Sous-vide potato with sour cream and butter on the side. #BurgerMonth

These were wheat, and it was burritos, so deep frying was not an option. They were just unusually soft tortillas. I make Mexican food fairly regularly, it was just this time that the tortillas were uncooperative

they were plenty pliable, a little too pliable, they didn't crack, they actually tore apart.

Burritos (sorry, the tortillas proved to be too soft to properly fold. I shredded two of them trying) filled with chicken breast cooked sous vide in red wine, chorizo, Mexican Rice, aioli, and pico de gallo, with sauteed Brussels sprouts on the side.

Sous vide pork tenderloin with board sauce, with rapini and farro

Dopiaza over Maharajah Rice

Joe's Special