Mindblown: a blog about philosophy.

2 red onions, sliced 1/2 inch thick8 plum (Roma) tomatoes, cored4 tablespoons olive oil, divided4 cups cubed Italian bread2 teaspoons dried thyme leavessalt and pepper to taste1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices1/2 cup shredded fresh basil3 tablespoons red wine vinegar2 tablespoons olive oil

1 (5 pound) beef brisketsalt and pepper to taste1/4 cup Merlot wine1/4 cup balsamic vinegar1/2 cup beef stock1 (15 ounce) can stewed tomatoes1 large onion, sliced into rings2 stalks celery, with leaves3 large carrots4 large cloves garlic, diced2 teaspoons dried thyme2 teaspoons dried rosemary

1 pound ground beef2 cloves garlic, minced1 large onion, chopped2 tablespoons chili powder1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon hot pepper sauce1 (28 ounce) can crushed tomatoes1/4 cup red wine vinegar

3 medium fresh peaches, peeled and cubed2 cups cubed cooked chicken breast1 medium cucumber, seeded and chopped3 tablespoons finely chopped red onionMINT VINAIGRETTE:1/4 cup white wine vinegar1 tablespoon lemon juice1/3 cup sugar1/4 cup minced fresh mint1/4 teaspoon salt1/8 teaspoon pepper4 lettuce leaves