Rigatoni with Lamb and Eggplant Ragu

Serves 4

13.25 oz. box whole wheat rigatoni or penne
1 lb. ground lamb
6 cloves garlic, minced
1/2 tsp. fennel seed, toasted, then crushed
3 cups diced eggplant
1 Tbsp. olive oil
3 8 oz. cans tomato sauce
1 cup red wine
3 Tbsp. chopped fresh oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. pine nuts, toasted
3/4 cup crumbled Feta cheese

Boil salted water and cook pasta according to package directions. Saute lamb, garlic and fennel in large saucepan over medium heat until lamb is browned (4-5 minutes). Add eggplant and oil and saute until eggplant is soft, stirring as it cooks. Add tomato sauce and wine and cook until sauce thickens (10 minutes). Add oregano, salt, pepper, and pine nuts and stir through. Combine with pasta and top with Feta cheese.

Easy slow cooker ropa vieja ("old clothes")

2 Tbsp. olive oil
3 garlic cloves, minced
1 Spanish onion, chopped
1 green bell pepper, chopped
16 oz. can diced tomatoes
3 oz. tomato paste
1 cup beef broth
1/2 cup dry sherry
1 tsp. ground cumin
1 tsp. dried oregano
1 bay leaf
1/2 tsp. whole black peppercorns
1 tsp. capers (or 2 Tbsp. chopped green olives)
2 lb. flank steak

Serves 4-6


Heat olive oil in large saute pan over medium high heat. Add garlic and saute 1 minute until just turning golden. Add onion and bell pepper and cook until soft and onions are somewhat caramelized (8-10 minutes). Spray crockpot with nonstick spray and add garlic, onion and bell pepper mixture. Add next 9 ingredients to crock pot (through capers) and stir to combine. add flank steak and submerge in mixture. Cook on low for 8-9 hours. Remove flank steak and shred with two forks, then return to liquid mixture. Serve with yellow rice and black beans.

Pad Prik King (Spicy Thai Chicken w/String Beans)

2 Tbsp. vegetable oil
5 cloves garlic, minced
4 kaffir lime leaves, sliced
1 lb. lean ground chicken
2 Tbsp. Thai red chili paste
3 Tbsp. fish sauce
3 Tbsp. sugar
1 Tbsp. water
3/4 lb. thin green beans (fresh or frozen)

Heat the vegetable oil in wok over medium-high heat. Add garlic and stir-fry for 1 minute until just beginning to turn golden. Add the lime leaves and chicken and cook until chicken is nearly cooked through. Combine the chili paste, fish sauce, sugar and water in a small bowl and mix. Add to wok and mix with chicken. Add green beans and continue to stir fry until beans are cooked but still crunchy (4-5 minutes). Serve over jasmine rice.