FETA PARSLEY PASTA

Easy, easy,easy
bunch parsley, chopped
several cloves garlic chopped
4 oz feta crumled
pasta

cook your pasta, sautee the garlic in olive oil with s&p, wilt parsley, add feta, toss with pasta

Leek and Potato Frittata

This was really easy and good too! (even as leftovers)
6 eggs
10 fingerling potatoes
one leek
parmesan
crusty bread
greens
Manchego!

simply slice the leek finely and sautee in a bit of butter, add the peeled and thinly sliced potatoes, cook until tender. meanwhile beat the eggs, then add them to the pan. cook until they begin to solidify, then ~carefully~ invert the frittata onto a plate or find another manner in which to flip it and cook the other side, only for a minute or two.
Let it cool, briefly. slice it into wedges, grate a bit of parmesan on top, season with s&p. serve with the bread, the manchego, the greens. really quite good!

Pizza with Roasted Delicata Squash, Apples, Sage Walnut Pesto, and Smoked Mozzarella

Sounds long and complicated, and it kind of is, but totally worth it.
Start with your favorite pizza dough

Make the Pesto:
1 cup parsley
3-4 tablespoons fresh sage
3 garlic cloves
process these, then add
1/2 cup olive oul
1/2 cup toasted walnuts
(makes enough for two pizzas (smallish))

Roast the squash (1 small delicata per pizza)
Peel the squash, take out the seeds, and slice into crescents. Coat with oil, season with salt and pepper, and roast in a 400 degree oven until tender (~20 min)

Saute the onion, apple (1/2-1 onion per pizza, 1 apple per pizza)
Slice the onion and saute until soft, add the sliced apple and cook a bit longer (depends on your taste!)

Roll out your dough, spread on the pesto, place the squash and apples and onion, sprinkle with the smoked mozzarella. Then bake @500 for 7-10 minutes!!!