Broccoli and Tofu Stir Fry

• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced into
• strips
• 2 crowns broccoli, cut into florets
• 1/3 cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 8 ounces extra firm tofu, diced
• 2 tablespoons cashew pieces

Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few
seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper
begins to brown and soften, about 5 minutes.

Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the
sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute.
Garnish with cashew pieces to serve.

Tibetan Dumplings

• 1 pound extra-lean ground beef
• 1 small onion, chopped
• 8 ounces spinach, rinsed and chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• salt to taste
• 12 wonton wrappers
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 (1/2 inch) piece fresh ginger root, grated

Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and
steamer baskets.

In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger,
green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and
crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and
wrappers.

Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly
boiling water for 30 minutes. Serve with the dipping sauce.

To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated
ginger in a small bowl.

Chunky Applesauce

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Chunky Rhubarb Applesauce

• 1 pound rhubarb, trimmed and cut into 1/2-inch chunks
• 2 pounds tart cooking apples, peeled, cored and cut into 1/2-inch chunks
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Place rhubarb, apples and sugar to taste in a large saucepan. Cover and simmer until fruit is
soft, about 40-45 minutes. Stir in cinnamon and nutmeg. Serve warm or cold.

Chipotle Pork Cheeseburgers

• 1 pound ground pork
• 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
• 2 garlic cloves, forced through a garlic press
• 4 slices Muenster cheese
• 4 hamburger buns, toasted
• 1/4 cup mayonnaise
• 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
• 1/2 small avocado, sliced
• 1/2 cup cilantro sprigs

Prepare a gas grill for direct-heat cooking over medium heat.

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inchthick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Pasta With Goat Cheese, Lemon, And Asparagus

• 1 pound fusilli or rotini (spiral-shaped pasta)
• 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon finely grated lemon peel
• 2 teaspoons chopped fresh tarragon plus sprigs for garnish

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.

Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.

Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup
reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Rice a Munee

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup broken vermicelli
• 2 cups basmati rice
• 3 ounces prosciutto, chopped
• 1 cup diced yellow onions
• 1 red bell pepper, diced
• 2 tablespoons minced garlic
• 3/4 cup frozen peas
• 1/2 cup white wine
• 3 1/2 cups chicken stock
• Salt and freshly cracked black pepper

In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.