Mindblown: a blog about philosophy.

1/3 cup olive oil2 tablespoons red wine vinegar1 teaspoon dried basil1 teaspoon dried oreganosalt and pepper to taste1 red bell pepper, chopped1 green bell pepper, chopped2 cloves garlic, minced2 carrots1 1/2 cups broccoli florets, lightly steamed or blanched4 cups uncooked rotini pasta

1 (16 ounce) package dry rainbow radiatore pasta4 green onions, chopped1 green bell pepper, chopped4 stalks celery, chopped2/3 cup white sugar1/2 cup vegetable oil1/3 cup ketchup1/4 cup white wine vinegar1 teaspoon salt1 teaspoon paprika1/4 teaspoon ground black pepper

4 tablespoons olive oil1 onion, chopped2 cloves garlic, minced2 pounds veal, trimmed and cubed1 (8 ounce) can tomato sauce1/2 cup white winesalt and pepper to taste

2 large white onions, chopped4 lamb shanks2 cups dry red wine1 cup balsamic vinegar1/3 cup olive oil4 cloves garlic, pressed2 lemons, quartered2 (14.5 ounce) cans diced tomatoes1 bunch fresh basil, chopped1 tablespoon kosher salt1 tablespoon cracked black pepper