Pasta with Sausage and Arugula - Untested

https://www.bonappetit.com/recipe/pasta-with-sausage-and-arugula 

Yield 4 servings

2 small red onions, sliced into ½"-thick wedges

1 fennel bulb, sliced into ½"-thick wedges

6 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

8 oz. hot or sweet Italian sausage (about 2 links), casings removed

10 oz. gemelli, casarecce, or other medium pasta

1 tsp. finely grated lemon zest

2 Tbsp. fresh lemon juice

6 cups baby arugula

Finely grated Parmesan (for serving)

1. Preheat oven to 425°. Toss onions, fennel, and 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Spread out into a single layer. Pinch sausage into small pieces and scatter around onions and fennel. Roast until vegetables and sausage are cooked through and well browned, 25–30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
3. Combine vegetables, sausage, and pasta in a large bowl. Add lemon zest, lemon juice, remaining 4 Tbsp. oil, and ¼ cup reserved pasta cooking liquid and toss to coat, adding more pasta cooking liquid if needed, until sauce comes together and coats pasta. Toss in arugula.
4. Divide pasta among plates and top with Parmesan. Season with more salt and pepper.

Lentil & Barley Stew - Testing

https://www.latimes.com/recipe/lentil-and-barley-stew

1 - Maybe add 1 tsp tomato paste. The recipe can definitely be doubled, which might be better.

LHSS score: 🟢 ~9 / 10

1 Tbsp butter (½ oz/14gr)

1 Tbsp extra-virgin olive oil

1 small onion (4oz/115g) onion, chopped 

2 cloves garlic, minced

⅛ tsp celery seed

1 bay leaf

¼ tsp dried rosemary

16oz/450g fresh tomato, chopped (canned is ok)

2 to 3 cups water

¾ cup lentils duPuy/French

⅓ cup pearled barley

½ tsp salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to finish

1 small Parmesan rind (20g)

½ cup (2oz/55g)carrots, shredded 

1–2 tsp red wine vinegar (to finish)

1. In a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and celery seed and cook 30 seconds, just until fragrant.
2. Add the bay leaf and rosemary, stirring briefly to bloom them in the fat.
3. Throw in the tomatoes and cook for 5 to 7 minutes to let them lose their rawness.
4. Add the water, lentils, barley, salt, pepper, and Parmesan rind. Bring to a gentle boil, then reduce heat, cover, and simmer over low heat for about 30 minutes, stirring occasionally, until the lentils and barley are nearly tender.
5. Stir in the shredded carrots and continue cooking 5–10 minutes, until all grains are tender and the stew has thickened slightly. Remove and discard the bay leaf and Parmesan rind.
6. Stir in 1–2 teaspoons red wine vinegar. Taste and adjust salt and black pepper as needed.
7. This stew wants rest — it improves noticeably after 15–20 minutes off heat.

Quiet, steady, metabolically kind food — especially with your yogurt commons bread alongside.

If you ever want to nudge this one notch further (still internally consistent), we could talk about herb timing or tomato concentration — but this version is already doing its job very well.