1/2 pound lean ground pork
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 scallion, minced
24 wonton wrappers
1 egg, beaten
water

1 teaspoon cornstarch
3 cups chicken stock
1 cup vegetable broth
2 teaspoons oyster sauce
1 tablespoon soy sauce
1 carrot, peeled and thinly sliced in coin
3 scallions, chopped
white pepper

1. Combine the ground pork with soy sauce, oyster sauce, sesame oil, sugar and scallion and refrigerate for an hour.
2. Moisten the edges of a wonton wrapper with egg wash and place about a teaspoon of pork filling into the center. Fold the wontons as directed by the wonton package; over lengthwise, fold over again, keeping your thumbs in place, then join the corners to make a wonton shape. Repeat with remaining wonton wrappers and filling.
3. Meanwhile, prepare the soup while making wontons. Combine cornstarch with cool chicken stock and vegetable broth. Put in a large soup pot over medium-high heat and bring to a boil, stirring occasionally. Stir in the soy sauce and oyster sauce then add the carrots and scallion. Reduce heat to a simmer and cook until carrots are tender.
4. Add wontons to the simmering broth and cook until pork is fully cooked, about 10 minutes. Serve with a bit of freshly grated white pepper.

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 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 warm water
1 tablespoon yeast
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3-1/2 cups flour

28 ounce can plum tomatoes
1/2 cup red wine
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup fresh basil, chopped
16 whole basil leaves
8 ounces mozzarella, thickly sliced
2 ounces Parmesan, grated
salt and pepper

1. Combine water, yeast and sugar in a bowl and allow to proof for about 10 minutes.
2. Stir in the salt, then whisk in the oil until well blended.
3. Gradually add in the flour until you have a soft, elastic dough.
4. Knead on a floured surface for a few minutes, then place in a greased bowl, covered, in a warm place to double in bulk.
5. Once the dough has doubled, punch it down and let it rise a second time.
6. Meanwhile, prepare the pizza sauce. Drain tomatoes, reserving the juice. Squish whole tomatoes in your hands, removing as many seeds as possible.
7. Put the reserved juice along with red wine in a sauce pan over medium-high heat and bring to a boil. Reduce until very thick.
8. Add the crushed tomatoes to the reduced sauce, along with red pepper flakes, olive oil and 3/4 of the basil. Season with salt and pepper to taste.
9. Preheat oven to 375 degrees.
10. Separate dough into 2 separate pieces. Roll out dough to the size and shape you like and place on individual baking sheets.
11. Divide the sauce amongst both pizzas and sprinkle with remaining chopped basil. Arrange basil leaves where each slice would be and top with a slice of mozzarella cheese.
12. Bake pizza until crust is golden brown, about 25-30 minutes. Sprinkle with Parmesan cheese, slice and serve.

Makes 8 servings

4 cups fresh spinach, coarsely chopped
2 ripe pears, cubed
3 tablespoons white wine vinegar
1/4 cup sugar
1/2 teaspoon dry mustard
1/2 cup extra virgin olive oil
1 tablespoon poppy seeds
salt and pepper

1. Arrange spinach and pear on a plate.
2. Whisk together vinegar, sugar and mustard, then gradually whisk in oil until fully incorporated. Stir in poppy seeds and season to taste with salt and pepper.
3. Pour dressing over the salad and serve.

Makes 4 servings

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups milk
2 eggs, beaten
2 tablespoons butter

1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 clove
1 tablespoon brown sugar
1 green apple, peeled and thinly sliced
4 ounces sharp cheddar, grated

1/2 cup water
1/2 cup sugar

1. Combine flour, sugar and salt. Whisk in milk until smooth, then the eggs.
2. Melt a portion of the butter in a non-stick skillet or crepe pan over medium heat. Pour a ladle full of batter into the center of the pan and gently swirl the pan to bring the batter to the edges.
3. Wait for the batter to set slightly, forming small bubbles on top and lightly browning around the edges. Flip and lightly brown the other side, then transfer to a warmed plate in the oven. Repeat with remaining batter.
4. Meanwhile, in a separate saucepan, melt remaining butter and add cinnamon, nutmeg, clove and brown sugar, stirring to combine.
5. In another saucepan, bring water and sugar to a boil, then reduce heat to medium and, stirring occasionally, cook until the water has evaporated and sugar has caramelized into a thick syrup.
6. When all crepes have been made, stir apples into the butter and brown sugar mixture and cook for about a minute. Assemble crepes by sprinkling a portion of the cheese in the center of the crepe and arranging a portion of the apple mixture over top. Fold in either sides and drizzle with caramel.

Makes 6 servings

1 pound yam, peeled and cubed
2 tablespoons soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1-1/2 tablespoons cider vinegar
2 tablespoons lime juice
1 red chili, roasted and chopped
1/4 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons peanuts, crushed
salt and pepper
water

1. Bring a large pot of water to a boil and cook yam until just fork tender. Drain and set aside.
2. Meanwhile, heat soy sauce, olive oil, garlic, vinegar, lime juice, chili, harissa and sugar over medium-high heat. Bring to a boil, then remove from the heat and allow to cool.
3. Place yams in a serving bowl and pour sauce over them. Garnish with crushed peanuts to serve.

Makes 4 servings

1 large potato, peeled sliced
1 pound eggplant
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup crushed tomatoes
1 pound cooked turkey, shredded
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cinnamon
1/4 teaspoon sugar

1/4 cup butter
2 tablespoons flour
2 cups hot milk
2 eggs, beaten
1/2 cup Parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper

1. Preheat oven to 350 degrees.
2. Brush the bottom of a casserole dish with olive oil and layer sliced potatoes. Bake until tender, about 15 minutes.
3. Slice eggplant into 1/2" thick slices and sprinkle lightly with salt. Drain on paper towel.
4. Heat olive oil in a large saucepan over medium heat. Sauté the onion until tender, then stir in the garlic, tomatoes, turkey, oregano, basil, cinnamon and sugar. Simmer sauce gently while preparing bechamel.
5. In a separate saucepan over medium-low heat, melt butter, then whisk in flour and cook for a few minutes. Gradually add in milk, whisking constantly, until fully incorporated. Cook, stirring often, until thickened.
6. Remove the milk from the heat. Add a bit of the milk to the egg and whisk together, then add back to the saucepan. Stir in the Parmesan and nutmeg and season with salt and pepper.
7. Remove the potatoes from the oven. Layer eggplant and turkey and tomato sauce on top of the potatoes, then top with bechamel sauce. Bake in the oven until bechamel has browned, about 30 minutes.

Makes 6 servings

2 tablespoons lemon juice
1 teaspoon fresh oregano, chopped
1 clove garlic, crushed
4 tablespoons extra virgin olive oil
1/4 teaspoon sugar

2 small tomatoes, quartered
1 medium green pepper, chopped
1/2 small red onion, sliced
1 small cucumber, sliced
3 ounces feta, crumbled
salt and pepper

1. Whisk together lemon juice, oregano and garlic in a bowl. Gradually add the olive oil to make a dressing. Add the sugar and season to taste with salt and pepper and set aside.
2. Combine the tomato, green pepper, onion and cucumber in a separate bowl.
3. Pour dressing over salad and garnish with feta cheese to serve.

Makes 4 servings

2 cups corn kernels, cooked
2 medium avocados, peeled, pitted and chopped
1/4 medium red onion, chopped
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 chipotle pepper, minced
1/4 teaspoon sugar
2 tablespoons fresh cilantro, chopped

1. Combine corn, avocado and onion in a bowl.
2. Combine oil, lime juice, cumin, chipotle and sugar in a separate bowl.
3. Pour dressing over salad and toss to combine. Garnish with cilantro to serve.

Makes 4 servings