Mindblown: a blog about philosophy.

1 tablespoon olive oil1 small red onion, chopped1 zucchini, chopped1 tablespoon minced garlic1 (28 ounce) can crushed tomatoes2 (14.5 ounce) cans chicken broth1 tablespoon white sugar1 tablespoon Italian seasoning1/4 cup red wine1 dash hot pepper sauce1 (11 ounce) can white corn, undrained1/2 cup freshly grated Parmesan cheese8 ounces cheese tortellini

3 tablespoons fresh lime juice2 tablespoons white wine vinegar1 teaspoon salt1/8 teaspoon freshly ground black pepper1/4 teaspoon ground ginger1/4 teaspoon dried basil1/8 teaspoon dried thyme1/8 teaspoon dried parsley1 teaspoon hot pepper sauce1 pinch cayenne pepper3 tablespoons vegetable oil2 fresh swordfish fillets

1/3 cup red wine vinegar or cider vinegar1/4 cup olive or vegetable oil3 tablespoons water1 garlic clove, minced1 teaspoon onion powder1/2 teaspoon Italian seasoning1/4 teaspoon dried parsley flakes1/4 teaspoon salt1/4 teaspoon pepper8 cups torn romaine1 medium red apple, thinly sliced1 small sweet onion, sliced and separated into rings1/4 cup sunflower kernels or walnuts

6 (4 ounce) links sweet Italian sausage2 tablespoons butter1 yellow onion, sliced1/2 red onion, sliced4 cloves garlic, minced1 large red bell pepper, sliced1 green bell pepper, sliced1 teaspoon dried basil1 teaspoon dried oregano1/4 cup white wine