I decided to make a Green Bean and Roasted Tomato Salad.
A Lentil and Kale Stew. 
Chicken Cacciatore. 
And an Edamame-Tofu-Quinoa Succotash. It's my riff on a recipe from 101 Cookbooks and it came out great! 
To cook like a Culinista, you've got to get everything cooking all at once. This way, you get it done in the most efficient way possible. Here's how I did it:
1. Get two pots of water boiling, one for the quinoa and one for the lentils.
2. Cut up all tomatoes, green pepper, kale, shallots, onions, garlic, mint and tofu first.
3. Brown the chicken, set aside. Start sauteing the onions, garlic and green pepper for the chicken dish.
4. Heat the oven to 400º. Roast all the tomatoes (cherry and plum) for 20-25 minutes.
5. Sauté the pumpkin seeds (2 minutes) and then use the same pan, same burner to sautee the tofu. Set both of these aside.
6. When the lentils and quinoa are finished, set them both aside. Quickly blanch the green beans for the salad.
7. Add wine to the green pepper and onions.
8. Saute onion for lentil soup. (You have a fourth burner now to use)
9. Make the cilantro yogurt for the lentil soup. Keep on side. 
10. Add the crushed tomatoes for the soup.
11. Add the chicken stock to the chicken dish.
12. Add the lentils to the tomato mixture. Simmer. 
13. Make the salad dressing and compose the salad (dressing on the side): blanched green beans, cooled roasted tomatoes, greens.
14. Add the chicken back to the cacciatore pot. Season with salt and pepper.
15. Add kale to the lentil soup, simmer for 5-10 minutes, lid on. Season with salt and pepper.
16. Saute shallots for quinoa dish.
17. Add quinoa, edamame and corn. Mix. Add the kale and the tofu. 
18. Add the roasted cherry tomatoes, the toasted seeds and 1/2 cup olive oil. Season with salt and pepper.
Violá!
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[...] I made a very successful quinoa succotash early this week, I decided to investigate pumpkin seeds - an ingredient in the dish that I felt [...]
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