This salad provides for a great way to use up potatoes that you have.

Two Russet Potatoes Peeled And Cut Into Cubes (About One Inch Wide)
Twelve Ounces Of Fresh Green Beans Cut Into About One Inch Long Pieces
A Roasted Red Pepper Chopped Into About One Inch Pieces
A Tablespoon Of Chopped Red Onion
A Minced Garlic Clove
The Juice Of ½ Lemon
A Teaspoon Of Red Wine Vinegar
1/3 Cup Of Extra Virgin Olive Oil
A Tablespoon and a ½ Teaspoon Of Sea Salt, Divided
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Teaspoon Of Chopped Fresh Italian Parsley
A Teaspoon Of Chopped Fresh Basil

Place the potatoes in a pot of cold water with a tablespoon of sea salt. Bring to a boil and cook the potatoes until they are fork tender (meaning a fork can easily pierce a potato). Drain the potatoes in a colander but retain the water that they were cooked in. Drop the green beans into the pot and cook for four minutes. Drain the beans in a colander.

Into a salad bowl, add the garlic, ½ teaspoon of sea salt, the crushed red pepper flakes, and the black pepper. Mash with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk the ingredients well. While whisking, slowly drizzle in the olive oil. Continue to whisk until the ingredients are well blended and the dressing has thickened slightly. Taste and add more sea salt and/or pepper, if desired.

While the potatoes and the green beans are still warm, add them to the bowl with the dressing. Mix well. Add the red onion and the roasted red pepper. Mix again. Taste and add more sea salt and/or pepper, if needed. Garnish with the fresh basil and the fresh parsley.

This dish should be served at room temperature. After assembling the salad, let it sit for at least an hour.

A Large Eggplant Peeled And Sliced Lengthwise Into About ¼ Inch Thick Slices
15 Ounces Of Ricotta Cheese
1/3 Cup Of Shredded Mozzarella Cheese
Four Cups Of Marinara Sauce (You Can Use Your Favorite Sauce Or Make My Recipe Published On This Web Site On 10/2/10)
A Beaten Egg
A Teaspoon Of Garlic Powder
Two Tablespoons Of Grated Romano Cheese
A Tablespoon Of Finely Chopped Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil
Olive Oil, As Needed
Sea Salt And Black Pepper, To Taste

Combine the ricotta cheese, the garlic powder, the grated cheese, the parsley, and the basil in a mixing bowl. Mix well. Taste and add sea salt and ground black pepper, as desired. Add the beaten egg. Mix well again and set the cheese mixture aside.

Heat 1/3 cup of olive oil in a 12-inch skillet on high heat until the oil becomes hot (Note: it should smoke slightly when it is hot enough). Fry the eggplant slices 2 or 3 at a time until soft and golden brown on both sides (2-3 minutes). Transfer the cooked eggplant slices to paper towels as you repeat the process with the remaining eggplant slices, adding more oil as needed. Sprinkle the cooked eggplant while hot with sea salt and ground black pepper.

Preheat the oven to 350 degrees.

Place and spread out evenly two cups of the marinara sauce on the bottom of a glass or ceramic baking dish (large enough to hold all of the eggplant). Place about two tablespoons of the ricotta cheese mixture on the widest part of an eggplant slice. Roll it up like a cigar. Place the filled eggplant slice (seam side down) into the baking dish on top of the sauce. Repeat the process until all of the eggplant slices have been filled and placed in the baking dish.

Top the eggplant with the remaining two cups of the marinara sauce. Spread the sauce out with a spatula. Sprinkle the shredded mozzarella cheese uniformly over the top of the sauce. Bake in the preheated oven for 50 minutes.

Let the eggplant sit at room temperature for at least ten minutes before serving.

Two Heads of Kale With the Stems Removed, Cleaned, Dried, and Cut Into Bite Sized Pieces
(Note: you can substitute Swiss chard, spinach, or mustard greens)
½ Spanish Onion Diced
Two Cloves Garlic Minced
8 Eggs Beaten
½ Cup Panko Bread Crumbs
½ Cup Grated Parmesan or Romano Cheese
Teaspoon Crushed Red Pepper
Approximately Three Tablespoons Sea Salt, Divided
A Tablespoon and 2 Teaspoons Of Olive Oil, Divided

In a pot of boiling salted water, cook the greens for 3 minutes. Drain the greens and then squeeze out as much water as you can. Set aside.

In a large skillet on medium heat, cook the onions, crushed red pepper, and a teaspoon of sea salt for 3-4 minutes in a tablespoon of olive oil until the onions are translucent. Add the garlic and cook for an additional minute. Add the greens. Stir so that the greens get coated with the olive oil, onions, garlic, and the spices. Taste and add more salt and/or red pepper if necessary. Remove from the heat and let cool.

In a greased baking dish, add the greens and spread out evenly on the bottom of the dish. Add the beaten eggs and smooth the eggs uniformly over the top of the greens. Sprinkle the breadcrumbs and grated cheese evenly over the top of the beaten eggs. Drizzle the top of the breadcrumbs with two teaspoons of olive oil.

Bake in an oven at 350 degrees for 35-40 minutes until the top becomes golden brown.