1/4 cup rice wine vinegar
3 tablespoons tahini
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon ginger puree
3 cloves garlic, crushed
1 teaspoon cayenne
1 teaspoon sugar
1 scallion, chopped
1/4 teaspoon red chili flakes
8 ounces rice stick noodles
1 cup Napa cabbage or bok choy, shredded
2 medium carrots, peeled and shredded

1. Whisk together vinegar, tahini, soy sauce, oils, ginger, garlic, cayenne, sugar, scallion and red chili flakes and set
2. ide.
3. Bring a large pot of water to a boil and cook the noodles until just tender. Drain and rinse under cold water to prevent
4. rther cooking.
5. Combine noodles, cabbage and carrots and toss with prepared dressing. Refrigerate before serving.

Makes 6 servings

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
2-4 veal shanks
1/2 cup flour
2 tablespoons olive oil
1 cup dry white wine
28 ounces canned plum tomatoes
1/4 cup fresh parsley, chopped
1 tablespoon dried basil or sage
1/4 teaspoon sugar
2 cups veal or beef stock
8 ounces fettuccine
1/4 cup Parmesan, grated
salt and pepper
water

1. Preheat oven to 325 degrees.
2. Heat a dutch oven or other ovenproof pot over medium heat. Melt butter with olive oil, the add onions and carrots, sautéing until onions are translucent. Stir in the garlic, then remove from heat.
3. Meanwhile, heat a large skillet over medium-high heat. Season veal shanks with salt and pepper and dredge with flour. Shake off excess flour, then add olive oil to the skillet and brown shanks on both sides. Transfer to the dutch oven on top of the vegetables.
4. Deglaze the skillet with wine and the juice from the canned tomatoes and reduce the liquid by half. Crush the tomatoes and add them to the skillet, along with the parsley, basil or sage, sugar and veal stock. Season to taste with salt and pepper, then pour over the veal shanks.
5. Cover the dutch oven and put into the oven, cooking until veal is tender, about an hour and a half.
6. Transfer the veal shanks to a warmed plate and keep warm. Bring the remaining sauce to a boil and reduce until thick.
7. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt, along with the fettuccine.
8. Cook pasta until al dente, then drain and add to the thickened sauce. Serve pasta and sauce on a plate, topped with the veal shank and a generous portion of freshly grated Parmesan cheese.

Makes 4 servings

1 teaspoon olive oil
1 small apple, peeled, cored and chopped
1/2 medium onion, chopped
1 clove garlic, crushed
1/4 teaspoon cumin seed
1 cup chicken broth
1/2 cup apple juice
1 teaspoon apple cider vinegar
3/4 cup couscous
salt and pepper

1. Heat oil in a medium saucepan over medium-high heat. Sauté the apple, onion and garlic until tender.
2. Stir in cumin seed and sauté until fragrant, then add the chicken broth, juice and vinegar. Season with salt and pepper,
3. en bring to a boil.
4. Stir in the couscous, remove from heat and cover. When couscous has absorbed all of the liquid, fluff with a fork to
5. rve.

Makes 4 servings

1 pound flank steak, thinly sliced
5 clove garlic, minced
2 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons oil
1 tablespoon water

2 tablespoons water
2 tablespoons sugar
4 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 tablespoons fish sauce

8 ounces vermicelli noodles
1/2 cup iceberg lettuce, chopped
2 small carrots, peeled and julienned
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sesame seeds

1. Combine garlic, soy sauce, sugar, oil and water and marinade flank steak.
2. Bring vinegar, water and sugar to a boil in a small saucepan. Remove from heat and add the garlic, chilies and fish sauce. Set aside.
3. Bring a large pot of water to a boil and add the noodles, cooking until tender. Drain and set aside.
4. Meanwhile, heat oil in a skillet or wok and add the marinated beef. Fry until no longer pink.
5. Serve noodles topped with iceberg lettuce, carrots and beef with a dash of cilantro and sesame seeds. Serve with prepared sauce.

Makes 4 servings

1 tablespoon cornstarch
3/4 cup water
3 tablespoons soy sauce
2 tablespoons sugar
1 clove garlic, crushed
1 teaspoon ginger puree

12 ounces Chinese egg noodles
1 tablespoon vegetable oil
1 medium carrot, julienned
1/4 small red cabbage, sliced
1 medium red pepper, sliced
1 cup broccoli flowerets, steamed
1 shallot, sliced
water

1. Combine cornstarch and water in a small saucepan, then add soy sauce, sugar, garlic and ginger and cook over medium heat until thickened.
2. Meanwhile, bring a pot of water to a boil and cook the egg noodles.
3. In a fry pan or wok over medium-high heat, add the oil, then fry the carrot, cabbage and red pepper until pepper starts to blister, then add in the broccoli and shallot and fry until shallot is golden.
4. Drain the noodles and toss into the wok along with the prepared sauce. Toss to coat and serve.

Makes 4 servings

1 tablespoon olive oil
2 cloves garlic, sliced
1 cup diced tomatoes
1 cup hot water
1 cup rice
1 teaspoon dried basil
salt and pepper

1. Heat oil in a large saucepan over medium heat and add the garlic, frying until fragrant. Stir in the tomatoes and cook until hot.
2. Add the water, rice and basil and bring to a boil. Reduce heat to a simmer and cook covered until rice is tender. Fluff and season to taste with salt and pepper.

Makes 4 servings

16 ounces tortellini
1/2 cup fresh basil, chopped
3/4 cup Parmesan cheese, grated
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, oil packed
1/4 cup extra virgin olive oil
water

1. Bring a large pot of water to a boil and cook the tortellini.
2. Meanwhile, place basil, Parmesan, garlic and sun-dried tomatoes in a blender. Pulse until broken apart, then gradually incorporate the olive oil until you have a smooth paste.
3. Drain pasta and toss with prepared pesto. Serve with more Parmesan cheese if desired.

Makes 4 servings

1 cup coconut milk
1 tablespoon red curry paste
1 red chili, minced
2 tablespoons peanut butter
2 tablespoons sugar
1 tablespoon lime juice
1 teaspoon fish sauce

12 ounces Chinese egg noodles
1 tablespoon peanut oil
1 boneless, skinless chicken breast
1/4 pound shrimp
3 tablespoons peanuts, chopped
water

1. Bring coconut milk, curry paste, chili pepper, peanut butter, sugar, lime juice and fish sauce to a boil in a small saucepan. Reduce heat to a simmer and stir occasionally while preparing the noodles.
2. Bring a large pot of water to a boil and add the noodles, cooking until tender.
3. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil.
4. Slice the chicken very thinly. This is easier if it is slightly frozen. Add the chicken to the oil and fry for a minute. Flip chicken, add the shrimp and continue cooking until chicken is no longer pink and shrimp is pink.
5. Remove the noodles from the water, draining thoroughly. Add to the chicken and shrimp, stir with prepared sauce and serve garnished with peanuts.

Makes 4 servings

1 cup vegetable broth
3/4 cup couscous
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 teaspoon ground coriander seed
1/2 teaspoon lemon juice
salt and pepper

1. Bring vegetable broth to a boil in a saucepan and stir in the couscous. Remove from heat and allow couscous to absorb liquid.
2. Whisk together olive oil, garlic, coriander and lemon juice and stir into the couscous, fluffing with a fork. Season to taste with salt and pepper.

Makes 4 servings

16 ounces egg noodles
3 tablespoons butter
4 scallions, chopped
2 teaspoons poppy seeds
water
salt and pepper

1. Bring a large pot of salted water to a boil and add the egg noodles, cooking until just tender.
2. Drain noodles of all but a tablespoon of the water. Add butter, scallions and poppy seeds to the pot. Season to taste with salt and pepper and serve.

Makes 4 servings