Black Bean Chili, by Danielle Martins

2 Tbs. olive oil
2 Medium Onions
1 Lg. pepper
4 garlic cloves, minced
1, 15 oz. can of corn, drained
1 and 1/2 tsp:

• chili powder
• dried oregano
• dried cumin

1, 15 oz. can black beans, drained

1, 16 oz. can (or so) of tomato sauce/crushed tomatoes

OPTIONAL TOPPERS:

1/4 c. shredded cheese

2 scallions

sour cream

cilantro

DIRECTIONS:

1. Heat oil and cook onion, peppers, and seasoning spices until veggies are soft (7-10 mins).
2. add garlic and cook one more minute.
3. add corn, beans, tomatoes; cook about 15 minutes until heated through.

*Serve over rice or however you want...enjoy what toppings you want!

Garlic & Oil Spaghetti with Broccoli, Danielle's Recipe.

This is my friend's recipe...she's an amazing cook:

1/3 c. extra virgin olive oil
8 cloves garlic, minced
red pepper flakes (optional)
1 tsp. salt
1 and 1/2 c. pasta water
1 # spaghetti
fresh flat leaf parsley, chopped
1/2 c. or so Parmesan cheese

1. Heat oil and garlic until very slightly brown.
2. Add sprinkle of peppers flakes; add pasta water and salt.
3. Cook down about 5-7 mins, and add your cooked pasta and parsley.
4. Take off heat and add the parm cheese.
5. Top with roasted broccoli.

Roasted Broccoli--

2 heads and stems peeled/chopped

1. lay them flat on baking sheets
2. coat with olive oil, salt, pepper.
3. roast on 350 for 25-30 mins until golden brown
4. You can coat them with more parm and lemon juice
5. *also good to add sun-dried tomatoes if their in the house!