more veggies, please!

1 hour – serves 5 extra virgin olive oil 1 whole onion, thinly sliced 9 cloves of garlic (thinly slice 5, crush 4) a generous pinch of crushed red pepper 2 28 oz cans of whole san marzano tomatoes 1/2 a large loaf of stale italian bread, diced into 1-inch cubes basil leaves, for serving 1. carefully remove tomatoes from can, gently squeezing to release excess juices back into can. dice tomatoes and return to can 2. generously coat the bottom of a large pot with olive oil. heat oil. sauté onions, stirring, for 6-8 minutes. add 5 sliced cloves of garlic and cook for 1 minute. add red pepper flakes and cook another 30 seconds. add salt and tomatoes, including juices. simmer for 10 minutes. 3. add bread cubes, mashing until fully incorporated. simmer about 20 minutes. season with salt and pepper, to taste. when done, the bread chunks should have an almost cheese-like consistency and flavor. 4. ladle into bowls, top with a couple of basil leaves and a swirl of olive oil. recipe from yours t

2 hours – serves 8 flaky egg pastry 1 1/3 cups unbleached all-purpose flour, plus more for dusting the work surface ¼ cup confectioner’s sugar ½ tsp salt 8 tablespoons (1 stick) cold unsalted butter, cut into ¼-inch pieces 1 large egg, cold, beaten caramelized apples 8 tablespoons (1 stick) unsalted butter ¾ cup plus 1 tablespoon granulated sugar 6 large Granny Smith apples (about 3 pounds), peeled, quartered and cored 1. for the pastry : Pulse the flour, confectioner’s sugar and salt in a food processor until combined. Scatter the butter over the dry ingredients; process until the mixture resembles cornmeal, 7 to 12 seconds (you can also mix the butter in by rubbing the pieces between your fingertips, quickly). Turn the mixture into a medium bowl; add the egg and stir with a fork until little balls form. Press the balls together with the back of the fork, then gather the dough into a ball. Wrap the dough in plastic, then flatten it into a 4-inch disk. Refrigerate at least 30 minutes (

1 hour - 6 first course servings ¼ cup fresh orange juice 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil plus more for drizzling 2 ¼ pounds assorted beets with greens (1 ½ pounds if already trimmed) ¼ small red onion 1 ¼ cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata 1. Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl. 2. Trim beets, leaving 1 inch of stems attached, then peel. 3. Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer, then cut slices into very thin matchsticks. 4. Thinly slice onion with slicer. 5. Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop. 6. Toss again and season with salt and pepper before serving drizzled with additional oil. If you don’t want t