Lentil Sausage Casserole

1 lb ground sausage (any kind)
5 cups cooked and drained lentils (2 cups uncooked)
1/2 cup water or stock
1 cup onion, minced
2 cups spinach, orach, kale, or Swiss chard, shredded and packed
1 Tbls. barbecue sauce
1 cup shredded cheese

Preheat oven to 400 F.

Brown sausage in a skillet, stirring to make crumbly. Drain off grease. Mix together with everything but the cheese. Spread into an oiled 9x13" baking pan. Sprinkle the cheese over the top. Bake for 30 minutes.

Chocolate Mint Cake

1/4 cup butter
2 1/2 cups flour
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk or milk with vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cups cocoa
1 1/2 medium-large zucchini or other soft summer squash
1 Tbls. fresh mint leaves
1/2 cup raw nuts

Preheat oven to 350 F.

Cream together butter and sugar. Stir in eggs one at a time. Blend in vanilla and buttermilk. In another bowl, mix dry ingredients. Add to batter, mix thoroughly.

Cut the zucchini into large chunks and liquefy in a blender. Measure out 2 cups, removing any remaining solid pieces, and stir into the batter. Stir in the mint and nuts.

Pour into a greased large sheet cake pan or two smaller ones. Bake for 30-40 minutes.