PlaneLocket's Cookbook

• 1/4 cup extra virgin olive oil
• 1 small yellow onion chopped
• 2 carrots chopped
• 2 celery stalks diced
• 4 garlic cloves minced
• 1 zucchini diced
• 1 cup green beans trimmed and cut into 1-inch pieces, if needed
• Salt and pepper
• 1 tsp paprika
• 1/2 tsp rosemary
• 15 oz crushed tomatoes
• 6 cups chicken broth
• 1 inch Parmesan cheese rind optional
• 1 bay leaf
• 3 sprig thyme fresh
• 15 oz kidney beans
• Large handful chopped parsley
• Handful fresh basil leaves
• Grated Parmesan cheese to serve optional
• 2 cups ditalini cooked

• 3 tbsp Extra Virgin Olive Oil
• 1 yellow onion large, finely chopped
• 1 garlic clove large, chopped
• Salt and pepper
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sumac
• 1 1/2 tsp crushed red pepper
• 2 tsp dried mint flakes
• Pinch of sugar
• 1 tbsp flour
• 6 cups vegetable broth
• 3 cups water more if needed
• 12 oz leaf spinach
• 1 1/2 cups brown lentils rinsed
• 1 tbsp lime juice
• 2 cups parsley chopped

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt fine
• 1/2 teaspoon black pepper freshly crushed, finely ground
• 1 garlic clove large, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil

• 2 lb Sirloin Steak
• salt and pepper to taste
• 2 tbsp olive oil
• 3 c water divided
• 2 ea beef bullion cube
• .25 c all purpose flour
• .5 tsp garlic powder
• .5 tsp onion powder
• .25 tsp black pepper
• .25 ea onion diced

• 3/4 tbsp ground cumin
• 3/4 tbsp turmeric powder
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper more if you prefer
• Salt
• 8 boneless skinless chicken thighs
• 1 onion large, thinly sliced
• 3 tbsp lemon juice
• 1/3 cup olive oil

To Serve

• 6 Pita Pockets
• 1 tbsp Tahini Sauce
• 1 tbsp Tzatziki Sauce
• 1/4 Cup Baby arugula
• 1 tbsp Kalamata olives optional

• 2 garlic cloves
• 1/2 tsp salt
• 3/4 cup tahini paste
• 1/2 cup lemon juice fresh squeezed
• 1/4 cup cold water more if needed
• 1 cup parsley leaves fresh chopped

• 1 ea shallot
• 1/3 C Extra-Virgin Olive Oil
• 1/4 C Apple Cider Vinegar
• 2 tsp Honey Raw
• 2 tsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Pepper

• 3/4 English cucumber partially peeled (striped) and sliced
• 1 tsp salt kosher, divided
• 5 garlic cloves peeled, finely grated or minced (you can use less if you prefer)
• 1 tsp white vinegar
• 1 tbsp Extra Virgin Olive Oil
• 2 cups Homemade Yogurt
• 1/4 tsp white pepper ground
• Warm pita bread for serving
• Sliced vegetables for serving

• 3 tbsp Extra virgin olive oil
• 1 ea onion large, chopped
• 3 ea garlic cloves minced
• 2 ea carrots chopped
• 3 tsp oregano dry
• 1 1/2 tsp cumin
• 1 tsp rosemary
• 1/2 tsp red pepper flakes
• 2 ea bay leaves dry
• 1 cup crushed tomatoes from a can
• 7 cups vegetable broth low-sodium
• 2 cups red lentils rinsed and drained
• Kosher salt
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 2 tbsp parsley fresh
• Crumbled feta cheese to serve optional

• 1 Gallon Milk
• 1 Cup Homemade Yogurt
• 1/2 Tablet Rennet
• 1/4 Cup Water