more veggies, please!

4 hours and 15 minutes total – serves 6 Black Beans 2 hours 30 minutes, plus at least 6 hours soaking time – serves 6 1 pound black beans, washed and picked over for stones 2 quarts water 1 tablespoon canola oil or extra virgin olive oil 1 medium onion, chopped 4 large garlic cloves, minced 2 bay leaves 1/4 cup chopped cilantro, plus additional for garnish if desired Salt, preferably kosher salt, to taste 1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator. 2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the beans and soaking water. The beans should be covered by at least an inch of water. Add more as necessary, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

1 hour 30 min – serves 4 1 cup lentils, washed and picked over 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 carrot, diced 2 stalks of celery, diced Salt to taste 1 14-ounce can chopped tomatoes, with juice 5 cups water A bouquet garni made with 2 sprigs rosemary and 1 bay leaf Freshly ground pepper to taste Grated Parmesan or Gruyère for serving 1 to 2 tablespoons chopped flat-leaf parsley 1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bou

2 hours – serves 6 This comforting compote should be served warm. I like it best with yogurt and slivered almonds. Yum! 4 apples, preferably on the tart side, peeled, cored and cut into sixths 3 ripe but firm pears, peeled, cored and cut into sixths 2 tablespoons freshly squeezed lemon juice (more to taste) 1 cup apple juice A handful of golden raisins 3 tablespoons chopped candied ginger 2 tablespoons honey or agave syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 tablespoon whisky 1. Preheat the oven to 375 degrees. Butter a baking dish large enough to accommodate all of the fruit. Fill a bowl with water, and add 1 tablespoon of the lemon juice. As you prepare the fruit, put it into the water. When all of the fruit is peeled and sliced, drain and toss with the remaining lemon juice in the baking dish. 2. Combine the apple juice, raisins, ginger, honey or agave syrup, cinnamon, nutmeg and whisky in a small saucepan, and bring to a simmer. Remove from the heat, a