Escarole and Beans

This was given to me by my new friend Michelle. I saw her eating this at school one day and it looked delicious!

Ingredients:
2 heads escarole
8-10 cloves garlic
Olive oil
2 cans cannellini beans

Directions:
1. Saute garlic with olive oil.
3. Put escarole on top of garlic mixture and let wilt. Add beans and cook for about 25 minutes on low heat.
4. Add salt and pepper to taste.

Best Meat Loaf Ever

Peter found this meat loaf recipe online. Take our word for it...
the best EVER! Enjoy! Serves 4-6 with leftovers.

1 cup finely chopped onion
1 celery rib, chopped fine
1 T. minced garlic
1 carrot, chopped fine
1/2 cup finely chopped scallions
2 T. unsalted butter
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tsp. Worcestershire sauce
2/3 cup ketchup
1 1/2 lbs. ground chuck
3/4 lb. Italian sausage (mix sweet & spicy)
1 cup bread crumbs
2 large eggs, beaten slightly
1/3 cup fresh minced parsley leaves

1. Preheat oven to 350.
2. In a heavy skillet, cook onion, celery, carrot, garlic, & scallions in butter, over medium heat, stirring for about 5 minutes. Cover & stir occasionally until carrots are tender, about 5 more minutes. Stir in S&P. W sauce, & 1/3 cup ketchup. Cook for 1 more minute.
3. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, & parsley. Form into a loaf and put into rectangular baking pan w/ 2 inch high sides. Cover the loaf with remaining ketchup.
4. Bake for 1 hour.