#Pepper

1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
3. Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*
4. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
5. Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.

1. If using green lentils: To a small saucepan, add liquid (I used 1 cup water, 1 cup vegetable broth for added flavor // amount as original recipe is written // adjust if altering batch size) and rinsed green lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook covered for about 18-22 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
2. If using red lentils: To a small saucepan, add liquid (water and/or vegetable broth) and bring to a boil over high heat. Once boiling, add rinsed red lentils and bring back to a gentle boil. Reduce heat to a simmer and cook uncovered, stirring occasionally, for 7-10 minutes, or until just tender. You want them to be cooked through but not mushy. Drain well and set aside.
3. In the meantime, heat a large skillet over medium heat. Once hot, add oil, onion, garlic, and bell pepper. Season with a pinch each salt and pepper and stir to combine.
4. Sautè for 4-5 minutes, stirring frequently, or until the peppers and onions are tender and slightly browned.
5. Next add tomato sauce, coconut sugar, vegan worcestershire sauce, chili powder, cumin, and paprika (optional). Stir to combine.
6. Once the lentils are cooked, add them to the skillet as well, and stir to combine.
7. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes.
8. Taste and adjust flavor as needed, adding more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.
9. Serve the mixture on toasted buns with sliced onion.

Best when fresh, though leftover sloppy joe mixture will keep in the refrigerator up to 4-5 days, or in the freezer for 1 month. Reheat in the microwave, or on the stovetop, adding water or vegetable broth if the mixture has dried out.

Instructions are different from the linked original recipe

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
2. Slice the peppers and onion.
3. Cut the chicken breasts into strips and put into mixing bowl with the seasoning mix. stir together to coat the chicken strips evenly.
4. Cook the chicken in a cast-iron pan, and the onion/peppers in a separate one.
5. Heat the corn tortillas in a stovetop pan, one at a time, just for a minute on each side to warm/soften them.
6. Serve with sour cream (or crema).

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

1. Mix everything together.
2. Add salt, pepper, and lots of mayonnaise.

1. Mix garlic, basil, oregano, and pepper in a small bowl. Rub all over pork tenderloin. Wrap bacon around tenderloin.
2. Place in oven at 375 F for 1 hour. Wrap in foil and let rest for 10-15 minutes before serving.

1. In a small bowl, combine all ingredients. Mix well, breaking up any clumps.
2. Let sauce sit for 30 minutes (at least) for flavours to blend.