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Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils  Until al dente - check after 15 minutes  Make the flavored oil.  On low heat 0.5 cups olive oil add. 3 scallions, sliced  4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add  0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds  0.5 tsp. crushed red pepper flakes Assemble salad  1 head Tuscan kale, leaves stripped from stems  Massage kale with salt until wilted, 2-4 minutes.  dress kale with  flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add  warm lentils, above toss again and serve with lentils still warm This is a pretty l...

Given with no instructions so I guess cream above the line, mix below the line and add together.   0.75 cup crisco 1 cup brown sugar 1 egg 0.25 cup molasses  ------------ 2 cup flour  2 tsp  baking soda 1 tsp cinnamon 0.5 tsp cloves 0.5 tsp ginger  roll in sugar and cinnamon 375F 8-10 minutes 

This is the recipe Lorraine used for sugar cookies  mix  1 cup butter 1.5 cups confectioner's sugar  1 egg 1 tsp vanilla 0.5 tsp almond extract add in 2.5 cups flour 1 tsp baking soda 1 tsp cream of tartar  If you are not going to frost you can sprinkle with granulated sugar  Bake at 375F for 7-8 minutes Original instructions are to chill dough for 2-3 hrs but bon appetit says to roll it out between two sheets of parchment paper and chill flat in the fridge on a cookie sheet , stacking rolled out dough. Make sure your cookie sheet fits in the fridge 

 Pine nut cookies 1/2 cup granulated sugar 1/2 cup confectioners sugar 1/4 cup flour 1/8 tsp salt  1 can (8 oz) almond paste 2 egg whites, slightly beaten 1 jar pignolis preheat oven to 300F, lightly grease 2 cookie sheets mix dry ingredients in a medium bowl break up almond paste with a wooden spoon and loosen with the egg whites put 1 tsp into your finger, squish into the plate of nuts and put on the cookie sheet 2" apart bake for 20-25min remove to wire rack and sprinkle with confectioners sugar

  For cooked or raw kale Lesbian Kale Sauce Adapted from Anya Schwartz Makes about 3/4 cup Ingredients 5 tablespoons apple cider vinegar 5 tablespoons tamari 2 dashes sesame oil (I used 1/4 teaspoon) 3 tablespoons water 1 tablespoon maple syrup 1 nub ginger, grated (I used about 1 packed teaspoon) 1 clove garlic, minced, optional (I used about 1 packed teaspoon) Freshly ground black pepper, to taste Wasabi to taste, optional 1/2 cup sesame seeds toasted with a pinch of sea salt, divided (This is a lot of sesame seeds; a scant 1/4 cup seemed plenty.) Directions In a medium bowl, whisk together all the ingredients with 1 tablespoon of the sesame seeds. Taste and adjust ingredients as desired. Use the sauce to dress steamed or raw, briefly massaged kale, and sprinkle more sesame seeds on top. (Raw baby kale can simply be dressed; no massaging required.)

  From J. Kenji López-Alt: https://food52.com/recipes/77731-j-kenji-lopez-alt-s-ten-minute-lime-cracker-pie 2 (14-ounce/396ml) cans sweetened condensed milk 2 cups (470g) heavy cream 1 tablespoon finely grated lime zest, plus more for serving 1 / 2 cup (120g) freshly squeezed lime juice (from about 8 limes) 10 ounces (285g) Ritz crackers (85 crackers, from about 3 sleeves) Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute. Spread 1 cup (240ml) of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch (28cm) oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wai...

3 tablespoons Annatto Oil (make by heating aneatto seeds in canola oil) 1 sweet onion, diced 1 cup mixed peppers 6 ounces sliced Spanish chorizo 1 tablespoon adobo seasoning 2 teaspoons cumin 2 tablespoons garlic, minced 2 cups long-grain rice 4 cups low-sodium chicken broth Cilantro for garnish  Directions In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Add the onion, bell peppers and chorizo and sauté for five minutes, until the chorizo is beginning to brown and the vegetables are softened. Add the adobo, cumin, garlic and rice and sauté for two minutes over moderate heat. Pour in the chicken broth, while stirring, then cover, and cook for 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Season with salt and pepper, fluff with a fork and serve.