Three things here. All very easy to make.

Sausage:
Package of Chipotle Chicken Sausage
1 bunch Arugula
1/2 cup chopped parsley
4oz crumbled feta
1 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and pepper
1 package hoagies

I fried up the sausages. Cleaned and chopped the greens, put in a tupperware container, added the rest, and shook to mix. Topped on a whole wheat hoagie

Mashed Potatoes:
2-3 pounds red potatoes
4 cloves sauteed garlic
6 oz, sour cream
1 bunch green onions, chopped
salt and pepper

I chopped and boiled the potatoes while sauteing the garlic. Once cooked and drained, I mixed in the other ingredients and stirred until creamy.

Broccoli:
1 pound broccoli, chopped
1 onion, sliced
4 cloves garlic, chopped
4Tbsn soy sauce
1 Tbsp sweet and hot chilli paste (or siracha)
oil

I sauteed the onions in a little oil, until soft, added the garlic, then the broccoli. I then added the soy sauce and chili. Once the liquid cooked off, they were about done.

Long title, eh? The theme of this dinner was "on a bed."

The biggest thing I learned in this meal was that mustard greens are very mustardy and go well with BBQ sauce.

2 chicken breast
typical BBQ seasonings

1 pound rice
1 pound lentils
typical BBQ seasonings (especially sage, cumin, and thyme)

This recipe for the rest:
http://blog.fatfreevegan.com/2009/07/balsamic-glazed-chickpeas-and-mustard.html

I followed that recipe pretty close. Very good stuff.

For the rice, lentils and chicken this is what I did.
I figured out the ratio I had of water to rice and lentils, a little less than 2:1. After a little rinse, I put in the lentils with all the water. I started that to boil. As soon as it did, I tossed in the rice. This gives the lentils a little more time to cook and they come up by the end just right. I then put the top on, reduced the heat, and let it sit. About 5 minutes before everything else was done, I added all the spices to the rice and lentils, mixed it up. and let it sit a tiny bit. I didn't want to add them earlier as the heat would destroy a lot of flavor, but just enough time for it to release the good stuff.

With the chicken, I heavily seasoned it to a point of a rub. Then pan fried them on my great cast iron skillet. I pulled them off, let them sit for 5 minutes, sliced it up and topped it off with the BBQ sauce. The sauce went well with the chicken, and the rice and lentils. The mustardy goodness of the greens also went will with the BBQ profile. That's good shit.

Man, I should really post these closer to when I cooked them. I don't remember all that I put in this.

Rough Ingredients;
1 onion, sliced
1 package cherry tomatoes, halved
1 orange, peeled and sliced
2 chicken breast
1 pound green beans, trimmed
1 1/2 pound whole quinoa
1 can coconut milk
2 Tbsp Panang curry paste
salt and pepper


This was pretty tasty though not a great fit. The tomatoes and orange didn't go as well with the Thai curry as other things might have
I started off cubing the chicken, sauteing them in 1 Tbsp panang curry paste. I removed them and sauteed the onions and green beans, then added the orange and tomatoes. In the last minuted I added the coconut milk and put the chicken back in.

In another pot I cooked up the quinoa just like rice. I think that was it.