Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
Slice the sausage into 1/2" coins. Heat a medium skillet over high heat. Add the sausage slices and cook until lightly browned on one side, 3 - 4 minutes.
Turn the sausage and cook another 3 - 4 minutes. When the second side is browned, remove the sausage from the pan add to the lentils in the casserole.
Add the tablespoon of olive oil to the pan and swirl to coat the bottom. Add the onions, mushrooms, and garlic and cook for 5 minutes or so stirring often. Add some of the chicken stock if things seem dry.
Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
Mix all the ingredients together and cover with foil. Bake in the oven for 30 - 35 minutes or until things are bubbly.
Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
Turn the oven to broil and let the casserole go 3 - 4 minutes until it is golden. Remove from the oven and let set 10 minutes before serving.
Heat 1 tablespoon of the oil in a large soup pot. Add the onions, garlic, ginger and red pepper flakes to the pot and cook stirring occasionally for 5 minutes or so, long enough for everything to get fragrant.
Add the red curry paste and stir it into the onion mixture. Add the chicken stock and stir until the paste is well blended. Bring the mixture up to a boil. Reduce the heat and cook, covered for 15 - 20 minutes.
Uncover the pot and add the vegetables. Simmer for a few minutes...about the time it takes to brown the pot stickers.
In a large skillet heat the remaining oil over medium high heat. Add the pot stickers and cook until the flatter side is golden brown.Drop the browned pot stickers into the soup and continue to cook for another 5 minutes or so.
Divide the pot stickers into 4 soup bowls. Ladle the rest of the soup evenly among the bowls. Garnish with sesame oil, sriracha sauce and the scallions. Serve.
Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
Place the sausage meat and the zucchini in a large bowl. Toss lightly. Grate the onion and garlic directly into the bowl. Add the pepper flakes and fennel seeds and mix lightly again.
Add the bread crumbs and cheese, tossing once again. Add the beaten egg and stir one last time until everything is completely incorporated. Cover the mixture and chill in the refrigerator for 2 - 3 hours or as long as overnight.
Remove the mixture from the refrigerator and form into 4 large patties. Place each patty on a piece of wax paper, cover and chill for 2 hours. You can also put them in the freezer for about 30 minutes.
Heat the grill to high. Spray a grill pan with cooking spray and allow it to heat up on the grill. Place the burgers on the grill and reduce the heat to medium. Cover and allow to cook for 6 minutes or so.
Turn the burgers. If they stick let them cook another minute or two until they flip easily and are golden brown. Top each burger with two thick slices of fresh mozzarella cheese. Put the lid on the grill and cook for another 6 - 7 minutes.
While the burgers continue to cook, place the tomatoes and onions in a foil pan. Season with some Italian herb blend and a drizzle of olive oil. Place the pan on any vacant space on the grill.
Spray the cut sides of the rolls with cooking spray and add them to the grill the last 3 minutes of cooking. In the meantime, toss the lettuce with the remaining olive oil and season with salt and pepper to taste.
Assemble the sandwiches: Divide the lettuce mixture between the bottoms of the rolls. Top each with half of the tomatoes. Place the burgers on top of the vegetables. Top with the remaining tomatoes. Add the top part of the roll and serve.
Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
Repeat the above process with the zucchini slices.
When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.