Salt + Pepper
Boil water with a little salt for pasta. Boil pasta until al ‘dente.
Chop herbs, garlic, onion, broccoli, mushrooms and set aside.
To heated olive oil in saucepan add onion, broccoli. Simmer with salt+pepper for a bit until onions are translucent.
Add herbs and mushrooms to saucepan. Add oil, salt+pepper, and cayenne pepper as needed. Let simmer until mushrooms and broccoli are tender.
Add White wine, lemon and continue to simmer until most water released by ingredients have evaporated.
Add veggie broth. Let simmer until liquid to solids ratio is good enough to cover and mix with pasta without being soupy.
Mix veggies with pasta and enjoy!
Best with organic fresh herbs, no dried stuff.
Can top with parmesan cheese and some diced meat separately, and still keep the base pasta for the vegetarians without having to cook a separate vegetarian dish.
Cold-cut (meat of choice)
Lettuce (spring mix)
Mustard (deli style)
Salt + Pepper
Lightly toast bread.
Put lettuce leaves, olive oil, salt + pepper into close-able tupperware and shake violently to mix.
Put cheese, meat, worcestershire, tobasco, salt+pepper, sliced onion and olives on a bread slice.
Put mayonnaise, mustard, lettuce on other bread slice.
Assemble sandwich and Enjoy!
12 multi-grain bread works great. I like to use spring mix for the lettuce. Big martini olives work nicely. Alternate between colby and chedder cheese. Sliced chicken breast is my standard cold-cut.