Vegetable Flatbread - Untested

https://www.drveganblog.com/vegan-onion-flatbread-schiacciata-alle-cipolle/#recipe

https://www.drveganblog.com/baked-vegetable-flatbread-recipe-perfect-for-quick-dinners/#recipe

0 - This is the Onion Flatbread recipe, but I think it's way more versatile and can be made with whatever vegetable, so I also have the other flatbread recipe from the same guy to work from. I can imagine this making a good meal with hummus.

?? red onions, sliced thin (nah, just add to the onion below, but how much more? Probably double?)

2 onions (12oz/340g), sliced thin

¼ cup (50g) olive oil + extra for drizzling 

1½ cups water 

1 tsp salt

1⅔ cups (200g) flour 

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F.
2. Soak the onions in cold water for 5-10 minutes. Drain well.
3. Meanwhile, in a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
4. Stir in the drained onions to coat.
5. Line a baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, spreading it out evenly.
6. Sprinkle the top with the parmesan and the cornmeal.
7. Drizzle a little olive oil on top to give extra flavor and crispness.
8. Bake for 45-60 minutes or until golden and crispy on the edges.
9. Serve warm (not hot!).

Browned Potato Cups? - Untested

2lbs potatoes

3 cloves garlic, minced

1/2 cup butter

1 Tbsp rosemary

1/4 cup parsley

Salt and pepper

Fresh thyme sprigs

2 to 3oz parmesan or gruyère

1. Thin slice potatoes preferably using a mandolin.
2. Put garlic and butter together in a saucepan and melt the butter.
3. When the butter starts to froth, add the parsley and rosemary.
4. Add salt and pepper.
5. Pour over the potatoes and toss thoroughly, getting the butter to coat both sides of all the potato slices.
6. Place a sprig of thym on the bottom of the buttered muffin tins.
7. Place about three slices of potato at the bottom of each muffin tin, then sprinkle a thin layer of grated cheese. 
8. Repeat this process until each tin is overfull, ending with potato on top. It should represent about 3 layers of potato.
9. Cover and bake in a 400F oven until the potatoes are soft, about 30 minutes.
10. Uncover and bake again until the top is browned, about 10 minutes.
11. Flip each potato muffin and bake again, until browned.
12. To serve, sprinkle a bit of fleur de sel or a bit of parmesan.

Turmeric Elixir - Untested

Take 1 TBSP per day

1 Tbsp honey

1 tsp turmeric powder

1 tsp ginger powder

pinch black pepper

Mix together.

Can mix in a glass of milk if the flavor is too strong.

Keto-ish Cheesecake - Untested

https://jenniferbanz.com/the-best-keto-cheesecake#recipe

32 oz cream cheese, room temperature

1 Tbsp stevia glycerite

4 large eggs

1½  cups sour cream OR yogurt???

2½ tsp vanilla

1 tbsp lemon juice (optional)

1 tsp lemon zest

For the crust

1½ Cups ground almond 

¼ Cup sugar

1 tsp Cinnamon

6 Tbsps Butter, melted

1. Pre-heat the oven to 325F.  Adjust the rack to the middle of the oven.  
2. Combine the crust dry ingredients in a medium bowl.  
3. Mix in the butter.  
4. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  
5. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
6. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
7. Add in the stevia and beat with the hand mixer.  
8. Add in the eggs one at a time and beat until well incorporated.
9. Finally, add in the vanilla, sour cream and lemon and beat until just incorporated.
10. Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
11. Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
12. Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.  
13. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Mushroom and Chèvre Dutch Baby - Untested

https://www.livebest.info/mushroom-goat-cheese-dutch-baby/

2 Tbsps. butter

2 tsp oil

2 cup sliced mushrooms

6 eggs

1 cup milk

1 cup flour

2 Tbsps. hot sauce

1 tsp salt

1 tsp ground pepper

½ tsp dried thyme

4 Tbsps. crumbled goat chèvre cheese

1. Blend eggs, milk, Siracha, flour, salt, pepper, thyme in a blender for 30 seconds.
2. Place butter, oil and mushrooms in 9- or 10-inch oven-proof pan. Heat oven to 425°F. When oven reaches temperature, swirl pan, cook mushrooms 5 minutes more.
3. Remove pan from oven and spoon mushrooms from pan, leaving as much butter mixture as you can. Pour egg mixture into hot pan. Bake 15 minutes. Remove pan from oven. Sprinkle mushrooms and goat cheese over pancake; return to oven and bake 5 minutes more. Cut into large wedges to serve.

BLT Pasta (there must be a better name) - Untested

https://cooking.nytimes.com/recipes/1019489-blt-pasta

4 to 6 servings

1lb paccheri pasta or other tubelike shape, such as penne or rigatoni

8oz bacon, diced into ½-inch pieces

1lb cherry tomatoes, halved

Salt and black pepper

5oz baby arugula

½ cup grated Pecorino Romano, plus more for serving

Flaky salt, for serving (optional)

1. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
2. Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half of the cooked bacon back to the skillet and toss to combine.
3. Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and ¼ cup of the pasta water, and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and another ¼ cup pasta water, and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another ¼ cup pasta water to loosen the sauce.
4. Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.

Arugula Pasta - Untested

https://theclevermeal.com/arugula-pasta/

4 servings

Pasta

½ lb (8oz/220 grams) pasta

Arugula pesto

4 cups (80 grams) baby arugula, washed

⅓ cup (40 grams) sun dried tomatoes, drained

¼ cup (30 grams) cashews hazelnuts or walnuts

1 garlic clove, sliced

⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)

¼ tsp fine salt

⅛ tsp black pepper

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) pasta cooking water

Cook pasta in plenty of boiling salty water until al dente.

When the pasta is nearly done, scoop out 1 cup of pasta water and set aside.

Meanwhile, process arugula, parmesan, garlic, nuts, tomatoes, salt and pepper in a food processor. Give a quick blitz just for a few seconds, until the mixture resembles a coarse pesto-like consistency.

Scrape down size as needed, add extra virgin olive oil and pasta cooking water (use ¼ cup of the water you reserved) to the mixture and give another quick whizz. Taste and adjust the seasoning.

Add the arugula pesto sauce to the drained pasta and toss well to combine. Stir in some pasta water, as much as needed, until you get a moist and juicy consistency.

Divide into 4 bowl and serve with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.