Heat 1 tbsp olive oil and 2 tbsp butter in a high sided frying pan or Dutch oven. Add 3 cloves minced garlic and 1/2 tsp crushed red pepper and cook for 2 minutes. Add 1/2 bunch of green onions, all whites and 1/4 cup of greens, and 1 large leek, white parts thinly sliced, green leaves discarded, and saute for 3 minutes. Add 1 can (2 oz) of anchovies with oil, about 7-10 fillets. Saute while breaking the anchovies up into small pieces, 2 minutes. Season with salt and pepper, then deglaze the pan with 1 1/2 cup dry white wine. Saute for 10 minutes until most of the liquid has cooked off. Add 12 oz of cooked perciatelli or fettucini pasta, and 1/2 cup reserved pasta water. Add 2 tbsp butter and cook for a few more minutes until the sauce thickens. Mix in 3/4 cup chopped parsley and 1/4 cup Parmesan, and serve sprinkled with additional parsley and Parmesan. 

 

 

 

Prepare 1 cup of dry pinto beans and 1 cup of dry black beans by cooking in 6 cups of water, adding water as necessary until beans are tender, about 1 hour. Then drain and rinse beans thoroughly. One can of pinto beans and one can of black beans can be used as a substitute.

 

To prepare pumpkin puree, cut in half and remove seeds and pulp. Stew the pumpkin in a deep skillet or Dutch oven with the two halves facedown in a half inch of water, covered. Stew until pumpkin is tender, 20-30 minutes. Remove from heat, allow to cool, then scoop out the flesh and hand mash until pureed. 

To prepare chili, in a large soup pot brown 1 lb ground beef with 1 bell pepper, diced, 1/2 cup white onions, 1/2 bunch, and a drizzle of olive oil. Add 1 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp pepper. Stir to combine. When meat is cooked through and the vegetables are tender add 2 cups of pumpkin puree, about 1 small pumpkin, cooked pinto and black beans, or their canned equivalent, 6 diced orange tomatoes, and one 14oz can of diced tomatoes, not drained. Cover and simmer until tender, about 30-40 minutes. 

 

Chop eggplant into thinly sliced strips, about 1/4 inch by 1/4 inch by 1 inch pieces. Lightly salt, then toss in a colander and allow to sit for 15 minutes while water is pulled from eggplant. 

Cut cucumber in half, then slice on the diagonal into 1/4 inch thick slices. Similarly, cut leek in half, then on the diagonal into 1/4 inch thick slices. Mince 1 tbsp ginger.

 

Combine 2 tbsp rice vinegar, 1 tbsp soy sauce, 1/2 tsp sugar, 1/4 tsp salt, and 2 tsp dark sesame oil in a small bowl. 

 

In a wok or large skillet, add 2 tbsp peanut or canola oil over high heat, and tilt the pan to distribute evening. Add the eggplant and stir-fry for 3-4 minutes. Add ginger and 1/2 tsp red pepper flakes, and stir-fry for 30 seconds. Add cucumber and leek and stir-fry for 30 seconds. Add the soy sauce mixture to the wok and stir-fry for one minute until the cucumber just begins to wilt. Remove from heat and serve with rice.