Hmmm. I don't tend to use recipes. (Sometimes brilliant, sometimes pretty bland). but any combo of veggies lightly sautéed with onion, loads of garlic and olive oil or a combo of olive oil and butter and then perhaps lightly steamed for stuff like broccoli, (just add a splash of water to the pan in which the saute is done, then cover for 2-3 minutes), served over pasta tossed with a very small amount of butter or olive oil, and generously sprinkled with a good hard, grated cheese is good. Very good if you also add sun-dried tomatoes. Any wine reduction sauce. Pesto. (Ruth Archer provided what sounds like a scrumptious arugula pesto recipe on another thread which I bookmarked - I hope - and will try to find. The Brits refer to arugula as rocket, and the thread title refers to Rocket, in case I can't find it and you want to search for yourself.

For a good fake meat sauce, simmer "Morning Star Griller" or prepare TVP (textured vegetable protein) and simmer in a home made marinara sauce. Add plenty of basil, oregano, garlic, sweet peppers, perhaps a little red wine, a pinch of sugar or a teaspoon of honey, and maybe a bay leaf to tomato sauce and simmer, then add the griller bits or TVP and let it simmer a bit longer.

My most simple and family favorite, which I think I have posted before, and apologize for being redundant - Heat half butter and half olive oil in heavy skillet over medium low heat until fragrant. Add a large, thinly sliced onion and 4 cloves chopped garlic and saute until tender. Add a generous amount of coarsly chopped Red Russian or Red Siberian Kale (other kales can be used, but the sweet, tender red russian/siberian kale varieties are particularly good with this.) Saute until tender, adding enough butter/olive oil, if needed to lightly coat kale leaves. May need to add a splash of water and lightly steam. Serve over angel hair pasta (the real fine, bird's nest thin pasta is best) that has been tossed with just enough warm olive oil/butter to lightly coat. sprinkle generously with grated romano or parm. cheese.

In my experience, always make a white wine or sherry reduction sauce for the white sauce used for an alfredo sauce, and use good cheese you grate yourself.