Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped small
• 1 to 2 peppers of your choice (see Notes, below), finely chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons table salt or 2 1/2 teaspoons kosher or coarse salt
• 1 12-ounce bottle beer
• 1 28-ounce can crushed tomatoes, fire-roasted if you can find them (I used about 2 cups fresh tomatoes)
• 1 1/2 cups mixed dried beans (see Note)
• 3 1/2 to 4 cups water

​Yield: About 9 cups chili; 8 smaller servings or 4 to 6 large ones



http://smittenkitchen.com/blog/2014/04/three-bean-chili/

Directions:                       
​Heat oil in the bottom of a medium-sized heavy pot or Dutch oven (if finishing it on the stove), in the pot of your pressure-cooker (if using one) or in a large skillet (if finishing in a slow-cooker). Once warm, add onion and cook for 5 minutes, until translucent. Add any fresh peppers and cook for 3 more minutes. Add garlic, chili powder, cumin, oregano and salt and cook for 2 minutes, until browned and deeply fragrant. Add beer and scrape up any bits stuck to the pot. Boil until reduced by half, or, if you’re nervous about alcohol content, until it has all but disappeared. 

If finishing on the stove: Add tomatoes, dried beans, any dried or rehydrated-and-pureed chiles and the smaller amount of water. Bring mixture to a full boil and boil for one minute, then reduce heat to a very low, gentle simmer, place a lid on your pot, and cook for 2 1/2 to 3 hours, until the beans are tender, stirring occasionally. Add the last 1/2 cup water if mixture seems to be getting dry, though I didn’t need it in most of my tested batches. If a slightly more sloshy chili wouldn’t bother you, you can add it from the get-go.

If finishing in a slow-cooker: Scrape onion, spice and beer mixture into a slow-cooker and add tomatoes, dried beans, any dried or rehydrated-and-pureed chiles and the smaller amount of water. Cook on HIGH for 6 to 7 hours, until beans are tender. You can add the last 1/2 cup water if needed, but probably will not find it necessary.

If finishing in a pressure-cooker: Follow the directions from your pressure cooker manufacturer. I failed to get this fully tested in my new one (boo) but estimate that it will take 20 to 22 minutes on high. 

Serve as-is or with fixings of your choice.

Ingredients:

• 2-4 tomatoes (approx. 1.5-2 cups)
  
• 2-3 bell peppers
  
• 1-2 Eggplant
  
• 1-2 summer squash
  
• 1 small onion
  
• 2-4 cloves garlic
  
• 1 handful chopped okra 
  
• Fresh herbs (basil, parsley, tarragon, rosemary, thyme, whatever you have on hand)
  
• One medium spaghetti squash
  
• Salt and pepper to taste
  
• Olive oil 
  

Directions:                       

This is a very forgiving recipe. The idea is to let the rough cut veggies stew until very tender in the tomato base. Add or subtract any veggies you have on hand. Feel free to add some browned sausage at the end, or cheese.

For stewed veggies: Prepare the veggies: roughly chop tomatoes, peppers, eggplant, squash and onion into large chucks, slice okra and finely chop garlic. Add all ingredients to pot. Cook over medium low heat for 2-4 hours until veggies are very tender (this would also work in a crockpot). Add fresh chopped herbs, salt and pepper to taste before serving.

For squash: Preheat oven to 350. Cut spaghetti squash in half lengthwise down from the stem. Scrape seeds with a spoon and discard. Lightly brush or rub squash halves with olive oil. Roast spaghetti squash cut side down for 40 minutes to one hour, until the squash is easily pierced with a knife. Flip over and allow to cool for 10 minutes. Use a fork to scrape the flesh into long noodles (rake your fork in the same direction as the strands of squash to make the longest noodles).

To serve: Add a large pile of spaghetti squash to each plate, top with a ladle full of stewed veggies. Add optional shredded cheese or browned sausage, additional fresh herbs, or fresh cracked pepper to taste. Best served with a crusty loaf of bread and great company! 

   · Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
· Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
· Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.




Serves 4 to 6.

Directions

·       Carefully wash and pick over the peas. Discard any damaged peas and trash.
·       Put the peas in a pot and cover with water or stock. Bring to a boil over med-high heat. At this point the peas will throw off a lot of foam, which needs to be skimmed off. When the foaming stops, reduce the heat to low and simmer for 15 minutes.
·       Then place a handful of small okra pods on top of the peas, cover the pot, and simmer another 10-15 minutes until the peas are sufficiently tender — more than al dente, less than mushy.
·       Taste carefully for seasoning. The amount of salt you will need to add will depend on how salty your seasoning meat or cooking stock is.
·       Serve hot with cornbread, fresh sliced tomatoes with homemade mayonnaise, and a few slices of sweet onion.


*Recipe from: http://grist.org/article/peas-and-harmony/