Supplies:

Buttered jelly roll pan, 11 by 17 inches

Large bowl

Wax or parchment paper

Ingredients:
2 1/2 cups old -fashioned oats.
1/2 cup brown sugar
1/2 cup sunflower seeds
1/3 cup melted butter
1 /4 cup wheat germ
1 teaspoon cinnamon,
1 /2 a teaspoon of salt
1 /2 cup honey.
1 /2 cup raisins to stir in after baking and cooling the granola

Steps:
Preheat oven to 350 degrees.

Butter jelly roll pan. Melt butter.

Combine all the dry ingredients in a large bowl.

Drizzle the melted butter and honey over the dry ingredients and stir together.

Spread evenly in the pan.

Bake for 20 to 25 minutes. Stir halfway through.

Pour it out of the pan onto wax paper or parchment paper, spread out and let cool.

Place the cool granola in a bowl and stir together with the raisins.

Bag up or put in sealed containers to keep it fresh. Can be frozen.

Ingredients:

3 Tablespoons extra virgin olive oil

5 cloves minced garlic

1 medium onion sliced

1 medium green, yellow, or red pepper sliced.

1 Tablespoon tomato paste 

 1 28-ounce can of crushed tomatoes

1 1/2 cups of vegetable stock or I like to use chicken bouillon

1/2 teaspoon baking soda

Spices (measured or to taste):

1 to 3 Tablespoons of red chili pepper flakes

1 Tablespoon of salt

1 teaspoon of pepper

Toppings:

Chopped fresh cilantro

Crumbled feta cheese

Steps:

In a large saucepan, sauté garlic in the olive oil over medium heat. Once the garlic is sizzling, but not browned, add the red chili pepper flakes and sauté for an additional minute.

Add the onions and peppers and a pinch of salt and sauté until the onions are translucent. This takes about 7 minutes.

Increase your heat to medium-high and add the tomato paste. Sauté the tomato paste with the onion, peppers and garlic until it's a red brick color. This takes about five minutes. Immediately add the crushed tomatoes, vegetable stock, baking soda, and remaining salt and black pepper. Then mix that all together.

Once the sauce begins to simmer reduce the heat to low and simmer for 20 minutes. And now you're ready to put it all together. This recipe will serve four to six people. Make sure you have a saucepan with a tight fitting lid. 

So when the sauce is warm to the heat of a simmer, make a little pocket in the sauce for each egg you want to cook. I usually cook six eggs with this recipe. Crack each egg into the sauce and then cover and simmer on medium low heat for 8 to 10 minutes.

Take off the lid and check to see that the eggs are firm. Then place each egg and surrounding sauce on a plate and sprinkle with feta cheese and chopped cilantro. Then serve immediately with warm pita or alongside a cup of fresh baby mixed salad greens like baby spinach or arugula.

Now it's time to enjoy.

Ingredients:

1 or 2 tsp of butter

½ cup very thinly sliced cabbage,

(Always excellent to add minced onion and garlic when available)

1-2 eggs

1 oz or so of cheese (1 slice American, or 2 tbsp grated Parmesan)

Cilantro, and/or parsley to garnish

Steps:

Melt the butter over medium low heat in a small pan, keep a close eye on it not to overheat. Add the cabbage a stir lightly until it has wilted a bit. Can add onion or garlic at this time. Crack the egg or eggs into the cabbage and stir until the eggs are cooked. Stir in the cheese until it melts. Sprinkle with salt and pepper to taste and chopped cilantro or parsley if you have it.

Should be a little crunchy and good – be careful NOT to use high heat!