Makes 2 servings

Ingredients:

1 medium leek
1 small green bell pepper, thinly sliced
2 tablespoons olive oil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

Serves 4 to 6

Ingredients:

3-4 cups chopped asparagus
2 cups polenta grains
1 cup grated parmesan

Serves 4 to 6

Ingredients:

4 Medium Sized Potatoes (about 2 pounds)
1 Large Egg Yolk
1 tablespoon salt
2 cups self rising flour

Preheat the oven to 375 degrees F.

Makes 1/2 pound

Ingredients:

1 cup semolina flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoons olive oil
4 large eggs

Mix the flours and salt, then mound onto clean surface. Make a well in the center and add the olive oil and eggs to the well. Gradually stir the eggs into the surrounding flour with a fork. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic, about 8 minutes. Cover with plastic wrap and let rest 30 minutes. You can now freeze the dough for later use, or use for pasta.