Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add broccoli and stir-fry for about 3 minutes. Add green onion, carrots, zucchini and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.

Eggplant Marinara

4 1/2-inch-thick center-cut eggplant rounds
All purpose flour
1 eggs, beaten to blend
3/4 cup fresh breadcrumbs – not too fine
1/3 cup freshly grated Parmesan cheese
2 tablespoons olive oil
8 tbsps. ricotta cheese
2/3 cups purchased marinara sauce
1/3 cup freshly grated mozzarella cheese (about 3 ounces)


Preheat oven to 350 degrees. Lightly oil baking sheet. Sprinkle eggplant round with salt and pepper.  Place flour and eggs in separate shallow bowls. Mix breadcrumbs and parmesan together in another shallow bowl. Coat eggplant round with flour, then eggs, then breadcrumb mixture, patting so the crumbs stick to the eggplant. Heat 1 tablespoon oil in a heavy skillet over medium-high heat.  Add eggplant rounds to skillet.  Cook until golden brown, about 5 minutes per side; transferred to prepared sheet. Spread 2 tablespoons ricotta cheese over each round. Top each with marinara sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.

Collard Greens with Bacon, Garlic & Fusilli

1 lb collard greens, coarse stems discarded and the leaves washed well and chopped coarse
1/4 lb sliced bacon, cut into 1/2 inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 tsp dried red chili flakes
1/3 cup olive oil
34 lb fusilli, (spiral-shaped pasta)
1 tbsp red wine vinegar
freshly grated parmesan cheese

In a large pot of boiling water, boil the collards for 10 minutes, drain them in a colander and set over a large bowl, and return the cooking liquid to the pot.  In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl.  Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderatley low heat, sitrring, until the onion is softened and the garlic is golden brown.

Bring the cooking liquid to a boil, in it boil the fusilli until its al dente, and drain the fusilli well.  To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well.  Season with salt and pepper, divide among 4 bowls, and sprinkle each serving with the parmesan cheese.

Gingered Vegetable Stir-Fry

3 tbsp vegetable or chicken broth
2 tbsp rice wine or medium-dry sherry
1 tsp sugar
1 tsp cornstarch
1 tsp salt
2 tbsp vegetable oil
1/2 lb carrots, cut into julienne strips
1/2 lb broccoli, cut into small florets
1/2 lb bok choy, cut into julienne strips
1/2 lb snow peas, left whole, tips trimmed
2 large garlic cloves, minced
2 tsp minced peeled fresh ginger

In a bowl stir together broth, rice wine or sherry, sugar, cornstarch, and salt until well combined. 

Heat wok over high heat until hot.  Add oil and heat until it just begins to smoke.  Stir-fry carrots, 3 minutes.  Add broccoli and stir-fry, 2 minutes.  Add bok choy and snow peas, garlic, and ginger and stir-fry 2 minutes, or until carrots are tender-crisp.  Stir broth mixture and add to vegetables.  Stir-fry vegetables with mixture for 1 minute.


Penne with Swiss Chard

300 grams of penne
1 bunch Swiss Chard
1/2 tsp dried hot red pepper flakes
1 small onion
2 tsp butter
1/4 cup heavy cream
1/4 tsp freshly grated nutmeg
2 - 3 tsbp freshly grated parmesan

Fill large pot with boiling water, add salt and bring to a boil for pasta.

Chop chard into 1/4 inch wide pieces and finely chop onion.  In a 12 inch heavy skillet cook, onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes.  Add chard and cook, stirring, about 15 minutes or until tender.

While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander.  Add pasta to swiss chard mixture with red pepper flakes, cream and nutmeg and cook, stirring, 1 minute.  Remove skillet from heat and stir in parmesan and salt and pepper to taste.

Baked Acorn Squash

1 Acorn Squash, washed
Butter
Salt and Pepper to taste

Cut squash in half and scoop out seeds.  Turn cut side down into a shallow baking dish, add approximately 1/2 inch water.  Bake in oven at 375 degrees for approximately 45-50 minutes, until fork inserts easily into squash.  Scoop squash out of skin and dab with butter, add salt and pepper to taste.

Braised Red Cabbage

1 tbsp olive oil
3 large onions, thinly sliced (about 2 pounds)
1/4 tsp ground cinnamon
1/4 tsp gound cloves
1/4 tsp ground cumin
1 small red cabbage, thinly sliced (about 1 pound)
1/4 cup apple cider
1/4 cup brown sugar
1/4 cup red wine vinegar

In a large pot heat the olive oil over medium-high heat saute the onions until soft.
Add the cinnamon, cloves and cumin and cook for 30 seconds.
Mix in the cabbage and saute for 5 minutes, until wilted.
Add the cider, sugar and vinegar.
Cover and braise over low heat until the cabbage is tender, about 20 minutes.  Serve Warm.

Pasta with Arugula

250 grams package spaghetti
1 bunch arugula
3 1/2 tsp olive olive
dash crushed red chilie flakes
2 cloved crushed garlic
salt and freshly ground pepper
feta cheese

In a large pot of boiling water, cook the pasta until barely tender, about 8 minutes. 
During the last 30 seconds of cooking, stir in washed arugula, then drain immediately.  Put into serving bowl.
Meanwhile in medium skillet, heat the olive oil over medium heat, add the garlic and chili flakes and cook, stirring often, just until garlic begins to color, about 1 minute.  Remove from heat.
Add the garlic/chili oil to the pasta, season with salt and pepper and toss well.  Top with
crumbled feta cheese, serve

Braised Cauliflower with Curry and Yogurt

Roasted Vegetables

1 lb Potatoes, washed and cut into pieces
1 lb Baby Carrots
1 bunch Easter Radishes, washed and greens removed
1 lb Yams, peeled and cut into pieces
Olive Oil
Balsamic Vinegar
Salt and Pepper

Arrange vegetables in large baking dish, drizzle with olive oil and balsamic vinegar, toss to coat.  Grind salt and pepper over vegetables.  Roast in oven
at 375 degrees for 45 - 60 minutes.  Toss the vegetables periodically throughout the cooking so that they become carmelzied.  Serve immediatley.

 Sauteed Collard Greens

1 large bunch collard greens
2 cloves garlic
1 tbsp butter
1 tbsp olive oil
1 tsp fresh lemon juice, or to taste
salt and pepper, to taste

Remove and discard stems and center ribs of collard greens.  Cut leaves into 1 inch pieces.  In a kettle of boiling water cook collards 15 minutes and drain in a collander, pressing out excess liquid with back of wooden spoon.

Mince garlic.  In a 12 inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste.  Saute collard mixture, stirring, until heated through, collards should be very tender, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Broccoli with Garlic & Sesame

1/4 cup peanut oil
2 tsp toasted sesame oil
6 cloves garlic, minced
1 pound broccoli, florets, blanched
2 tsp tamari (soy sauce)
1 tsp dried red pepper flakes
2 tsp sesame seeds

Heat oils in large skillet.  Add the garlic and saute for 1-2 minutes or until golden.  Add the broccoli and cook for about 5 minutes, until it is tender but still a little crunchy.  Add the red pepper flakes and tamari and continue to cook for 1 minute.  Toss to coat the broccoli.  Sprinkle with sesame seeds and serve.

Debbie's Yams

Bake approximately 6 medium yams (enough to make 4 cups when mashed)

Mash with yams:
4 Tbsp cream
4 Tbsp melted butter
1 tsp salt
1/2 tsp paprika

Topping:
1 cup brown sugar
1 cup melted butter
2 cups pecan halves

Once yams are baked to tender, remove from skin and mash with the 4 ingredients above,
then spread in casserole dish.

Melt butter, add brown sugar and stir.  Pour over yams, sprinkle with pecan halves and bake in oven
at 350 degrees until bubbly, serve.

Potato Parnsip Puree

1 lb parsnips, peeled and cut into 1 inch pieces
1 lb russet potatoes, peeled and cut into 2 inch pieces
1 tsp salt, plus 1/4 tsp
1/2 cup heavy cream
1/8 cup unsalted butter
1/8 tsp black pepper

Cover parsnips and potatoes with cold water by 1 inch in a 6 to 8 quart pot, then add 1 tsp salt and bring to a boil, partially covered.  Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 - 40 minutes.

Meanwhile bring cream, butter, pepper and remaining 1/4 tsp salt to a simmer in 4 quart heavy pot over moderate heat.

Drain vegetables in a colander.  Force warm vegetables through a ricer into cream mixture, then stir to combine well.

Note: potato parsnip puree can be made 1 day ahead and chilled in a baking dish, covered.  Bring to room temperature and reheat, covered, in a preheated 450 degree oven untilhot, about 20 minutes.

Makes 4 - 5 servings.

Cauliflower and Garlic with Chili

1 medium cauliflower, cut into florets 2 - 3 tbsp extra virgin olive oil 3 - 4 garlic cloves, minced

1 small dried hot red chili pepper, crushed or 1/2 tsp chili flakes salt

In a large pot of boiling water, cook the cauliflower until just tender, about 8 minutes. Drain very well.
In a large skillet, heat the oil over medium heat. Add the garlic and chili pepper and stir until garlic just colors, about 1 minute.

Add the cauliflower and cook, stirring continuously, until completely coated with the aromatic oil, about 2 minutes.

Season to taste with salt and pepper, then serve immediately.

Collard Greens with Ginger and Chili-Pepper

3/4 lb collard greens cleaned(cut into small strips) 1.5 cups vegetable broth 3 tbsp butter 2/3 cup chopped onions

1 tsp minced garlic 1 tbsp grated fresh ginger 1 jalapeno, stem & seeds removed, minced black pepper to taste

Combine collards with broth in pot. Simmer, cover, until tender but not mushy, approximately 35 minutes

Heat 2 tbsp butter in a large skillet; stir in onions and garlic. Soften slightly over moderate heat. Add ginger and jalapeno and stir for a moment.|

Add collards and stir over moderate heat until liquid has almost evaporated. Remove from the heat, stir in the remaining tbsp butter and black pepper.

Cuban Style Roasted Yams

2 -3 yams (approx. 2lbs) peeled, and quartered 1 tsp minced garlic

salt and freshly ground pepper 3 tbsp olive oil 1 tbsp roughly chopped parsley

Heat oven to 400. Line baking sheet with parchment paper, and set aside.

Place yams in a medium bowl, toss with 1 1/2 tsp olive oil, and season to taste with salt and pepper.

Transfer to the prepared baking sheet, and roast until the yams can be easily pierced with a knife but still offer a bit of resistance, about 30 minutes. Let yams stand on a wire rack to cool, about 5 minutes. Transfer yams to a large bowl.

Toss with garlic, lemon juice, parsley and remaining olive oil, and adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.

Note: in this recipe you can also use a combination of potatoes or potatoes and yams together.

Green Beans With Feta

3/4 lb fresh green beans, trimmed 1 small onion, sliced thin 2 garlic cloves, chopped fine 2 tbsp olive oil 1/2 tsp salt

2 medium tomatoes,seeded & chopped 1/2 cup crumbled feta cheese 1 tbsp chopped fresh basil 1 tbsp chopped fresh oregano pepper to taste

In medium bowl, combine beans, onion, garlic, oil, salt and pepper.

Spread bean mixture in 13 x 9 inch baking pan. Top with tomatoes, feta cheese, basil and oregano. Bake, uncovered, at 400 F for 30 minutes or until tender.

Guacamole

1 ripe Avocado 2 tsp lime or lemon juice 1 tbsp. onions finely chopped 1 clove garlic, finely chopped

1 ripe Tomato, peeled, seeded and chopped 1 tsp of hot sauce 1 tbsp fresh Cilantro

Montebello Beet Soup

1 Tbsp. olive oil 1/2 medium onion, chopped 1/2 tsp curry powder 4 medium beets, peeled and chopped 1 medium potato, peeled and chopped 3 cups vegetable or chicken stock or water

1-1/2 tsp. honey salt & pepper to taste vinegar or lemon juice to taste 2 Tbsp. sour cream 2 Tbsp. finely chopped green onion

In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally until the onion is soft. Add the curry powder and cook for a minute longer.

Add the beets, potato, stock or water. Bring to a boil then turn down to a simmer. Cook partially covered until the vegetables are tender, 30-45 minutes. Puree or mash with a potato masher.

Stir-Fried Kale with Garlic

1 tbsp minced fresh ginger root 1/2 tbsp Olive Oil 1 bunch, chopped kale

1 tsp tamari (or soy sauce) 1/4 cup water 1 tsp toasted sesame seeds (optional)