Uses the Slow-Roast Tomato recipe. Altered slightly to make vegetarian by replacing chicken broth with vegetable broth.

ready in about 620 minutes; serves 4
You might need to buy:
  • vegetable broth
  • large cloves garlic
  • onion
  • large red bell pepper
  • olive oil
  • recipe Slow-Roast Tomatoes
  • balsamic vinegar
  • kosher salt
  • black pepper
Belongs to Faire Raven Bruschetta 
You might need to buy:
  • lime juice
  • ripe avocado
  • salt and pepper to taste
  • sourdough toast
  • olive oil
  • freshly chopped parsley
Belongs to jvoorhees Grammy's Chili 
ready in about 270 minutes; serves 4
You might need to buy:
  • hamburger
  • large onion chopped
  • large can tomatoes
  • regular cans of kidney beans drained
  • chili powder
  • garlic salt
  • black pepper
  • soy sauce
Belongs to amodiobat Ham sandwiches 
ready in about 5 minutes
You might need to buy:
  • sandwich buns
  • ham
  • Swiss cheese
  • green peppers
  • pickles
  • lettuce
  • tomato
  • sprouts
  • lemonade
  • carrots

Serve with a cup of soup.

serves 1
You might need to buy:
  • medium tomato
  • pesto
  • mayonnaise

90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water.

serves 4
You might need to buy:
  • small handfuls of lettuce
  • tiny squeeze of lemon juice
  • Salt and pepper
  • mayonnaise
  • large eggs
ready in about 15 minutes; serves 1
You might need to buy:
  • red onion
  • Swiss cheese
  • whole grain bread
  • Caesar salad dressing
Belongs to ilareau Potato Leek Soup 

Day 1 rotation diet

You might need to buy:
  • sea salt
  • Ghee or oil
  • water
  • rice milk

Day 2 on rotation diet

You might need to buy:
  • olive oil
  • bag of frozen broccoli or 1 head of fresh broccoli
  • chicken broth or water

This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.

ready in about 20 minutes; serves 5
You might need to buy:
  • parsley
  • carrots