Level 1 Week 1: Dinner

Prep Time:Â 10 minutes | Cook Time:Â 15 minutes | Total Time:Â 30 minutes

Ingredients

• 1 ½ Tbsp. vegetable oil
• 1/2 onion, diced
• 1/4 pound mushrooms, diced
• 1/4 green bell pepper, seeded and diced
• 1 cup diced plum tomatoes
• 1 ½ tsp. dried rosemary
• 2 Tbsp. tomato paste
• 2 cups vegetable stock*
• 8 ounces uncooked spelt spaghetti
• Sea salt and black pepper to taste

Instructions

1. Heat the oil in a skillet over the medium heat, and cook diced onions until tender.
2. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, sea salt and pepper.
3. Stir in tomato paste and veggie broth.
4. Reduce heat to low, cover and simmer 15 minutes.
5. Bring a large pot of lightly salted water to a boil.
6. Add spelt spaghetti and cook for 8-10 minutes or until al dente then drain.
7. Serve sauce over the cooked pasta

Notes

Prepare a broth that will be used this week in several dishes. This is a basic recipe that you can alter once you are comfortable with use of herbs, spices and seasonings.

• 2 bunches of leeks
• 2 peppers (any colors)
• 2 zucchini
• 2 squash
• 1 bunch of chives
• 1 tsp. of cayenne (optional)

In a large stock pot, place cut vegetables with 1 gallon of spring water.

Simmer for 45 minutes and strain. Use as stock cooking medium.

Freeze vegetables leftover.