1 tablespoon butter
3 cloves garlic, chopped
2 medium zucchini, seeded and sliced
1 teaspoon Worcestershire
1/2 teaspoon dried basil
1/4 teaspoon paprika
salt and pepper

1. Melt butter with garlic in a large skillet over medium heat. Add the zucchini and sauté until tender.
2. Toss zucchini with Worcestershire sauce, basil and paprika, then season with salt and pepper to taste.

Makes 4 servings

1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

1 clove garlic, crushed
1/2 teaspoon red curry paste
1/2 cup water
3 tablespoons
1/4 cup fish sauce
2 tablespoons lime juice
1/2 pound pork tenderloin, thinly sliced
2 teaspoons vegetable oil
8 rice paper wrappers
2 medium carrots, peeled and shredded
water

1. Combine garlic, curry paste, water, sugar, fish sauce and lime juice in a small saucepan over medium heat. Cook until
2. gar dissolves, then set aside to cool. Marinate pork overnight in the prepared sauce once cooled.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry the pork until cooked through.
4. Soak rice paper wrappers until soft. Roll up with a portion of the pork and shredded carrots. Serve with your favorite
5. pping sauce.

Makes 4 servings

1 tablespoon butter
19 ounces canned navy or romano beans
3 tablespoons brown sugar
1 tablespoon water
2 tablespoons raisins
1 teaspoon allspice
salt and pepper

1. Heat butter in a saucepan, then stir in the beans, brown sugar, water, raisins and allspice. Heat through and season to
2. ste with salt and pepper.

Makes 4 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

2 tablespoons olive oil
1 clove garlic, minced
1 pound baby spinach
2 teaspoons balsamic vinegar
salt

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic, then the spinach.
2. Coat spinach with the oil and sauté until it just begins to wilt. Remove from heat, drizzle with balsamic vinegar and season to taste with salt. Serve immediately.

Makes 4 servings

1 pound brussel sprouts, trimmed
1/2 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 ounces almonds, chopped
1 teaspoon olive oil
salt and pepper
water

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil and cook brussel sprouts until just tender. Drain.
3. Toss brussel sprouts with white wine, then drain again and transfer to a casserole dish.
4. Combine mustard and olive oil and toss sprouts. Toss chopped almonds with remaining olive oil and top brussel sprouts and season with salt and pepper. Bake until almonds are golden brown, about 15-20 minutes.

Makes 4 servings

3 tablespoons extra virgin olive oil
2 medium carrots, chopped
1 medium leek, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup dried navy beans, soaked overnight
1 bay leaf
salt and pepper

1. Place olive oil, carrots, leek and garlic in a large pot over medium heat. When leeks start to soften, add the broth, beans and bay leaf and bring to a boil.
2. Reduce heat to a gentle simmer and cook uncovered until beans are tender, about an hour and a half. Season to taste with salt and pepper.

Makes 6 servings

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings

3 tablespoons butter
1 small red cabbage, shredded
1/4 cup white wine vinegar
2 tablespoons white wine
1/4 cup brown sugar
salt and pepper

1. Melt butter in a large pot over medium heat. Stir in the cabbage and cook for a few minutes until bright purple.
2. Add the vinegar and wine and bring to a boil. Stir in the brown sugar and reduce heat, simmering until tender, about 30 minutes.
3. Season to taste with salt and pepper and serve.

Makes 6 servings