3 tablespoons butter
1 large onion, chopped
1 clove garlic, chopped
8 cups beef stock
3 medium beets with leaves, peeled and sliced
1 large carrot, peeled and chopped
3 small potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 cup green cabbage, chopped
1 cup diced tomatoes
1 tablespoon cider vinegar
1/2 cup sour cream
salt and pepper

1. Melt butter in a skillet over medium heat and add the onion and garlic, sautéing until tender.
2. Meanwhile, in a large soup pot, bring chicken stock to a boil and add the beets, boil for about 10 minutes, then add the carrots, potatoes and dill.
3. When potatoes just begin to give to a fork, stir in the cabbage, chopped beet greens and diced tomatoes. Reduce the heat to a simmer and cover, cooking for about 20 minutes.
4. Season to taste with salt and pepper, stir in cider vinegar and serve with a doll of sour cream.

Makes 6 servings

1 tablespoon olive oil
1/2 small red onion, chopped
1 clove garlic, minced
19 ounces canned black eyed peas, rinsed and drained
1 medium tomato, chopped
1/4 teaspoon cayenne
1/4 cup fresh cilantro, chopped
3 tablespoons plain yogurt

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until tender, then stir in the garlic, beans, tomato, cayenne and cilantro.
2. Reduce heat to a simmer and cook until most of the liquid has evaporated. Top with yogurt and serve with rice or other starch.

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

1 tablespoon olive oil
1 small onion, sliced
1 small red pepper, sliced
3 cloves garlic, minced
1 tablespoon cumin seed
3 red chilies, chopped
1 tablespoon paprika
1 teaspoon oregano
1/2 pound turkey, cooked and shredded
1/2 cup lentils
1 small red pepper, chopped
10 ounces tomatoes, diced
1/2 cup water
1/3 cup sour cream
salt and pepper

1. Heat a large pot over medium heat and add the oil, onion and red pepper, sautéing until tender.
2. Stir in the garlic, cumin, chilies, paprika and oregano and cook for a minute.
3. Add the turkey, lentils, tomatoes and water and reduce heat to a simmer. Cook covered until lentils are tender, about 1 hour. Add additional water if necessary.
4. Remove from heat, season with salt and pepper to taste and stir in sour cream. Ladle into bowls and garnish with parsley or cilantro, if desired.

Makes 4 servings

1 tablespoon corn oil
1 medium onion, chopped
1 medium red pepper, chopped
1 pound turkey, cooked and shredded
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 jalapeno, chopped
1/2 cup crushed tomatoes
1/2 cup Salsa
6 tortillas
6 ounces Monterey Jack, grated
2 tablespoons fresh cilantro, chopped
1/2 cup sour cream

1. Preheat oven to 450 degrees.
2. Heat a large skillet over medium heat and add the oil, onion and red pepper, sautéing until tender.
3. Stir in the turkey, garlic, cumin, chili powder and jalapeno, then add the crushed tomatoes and salsa to coat.
4. Grease a baking sheet and place 2 tortillas on top. Spread 1/6 of the mixture on top of each tortilla, leaving a 1" border.
5. Top each with 1 ounce of cheese and bake until cheese is melted and tortillas are crisp and browned, about 10 minutes.
6. Transfer to warmed plates while making remaining tostadas. Garnish with cilantro and sour cream to serve.

Makes 6 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

1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1/4 teaspoon red pepper flakes
10 ounces plum tomatoes, chopped
2 medium roasted red peppers, seeded and chopped
1 portobello mushroom, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried sage
salt and pepper

2 hot Italian sausages, cooked and sliced
6 ounces pepperoni, sliced
6 ounces mozzarella, grated
3 ounces Parmesan, grated
1 egg, beaten
1/4 teaspoon red pepper flakes

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 again.
6. Meanwhile, prepare the sauce by heating a saucepan over medium heat. Add the olive oil, garlic and red pepper flakes, stirring until fragrant.
7. Stir in the tomatoes, red pepper and mushroom and gently break the tomatoes apart with your spoon.
8. Simmer until reduced to a thick sauce, then season with basil, sage, salt and pepper to taste. Remove from the heat and allow to cool.
9. Preheat oven to 375 degrees.
10. Once dough has once again doubled in bulk, remove from the bowl and roll out into a large rectangle on a floured surface, about 1/4" thick.
11. Spread sauce over the surface of the dough, leaving a 1" border.
12. Place the sausage and pepperoni evenly over the sauce, then top with mozzarella and Parmesan cheese.
13. Carefully roll the dough, starting from the bottom, to make a log that encloses the filling.
14. Transfer the roll to a greased baking sheet. Lightly brush the dough with beaten egg and garnish with red pepper flakes.
15. Make a few diagonal slices about 1/4" into the top and bake until golden brown, about 20-25 minutes.
16. Remove from the oven and allow to cool for a few minutes before slicing.

Makes 4 servings

1 pound boneless, skinless chicken thighs
1/4 cup flour
salt and pepper
3 tablespoons olive oil
1 small leek, sliced
2 cloves garlic, crushed
1-1/2 teaspoons ginger puree
1 medium red onion, sliced
1/4 teaspoon saffron
1/4 teaspoon ground cinnamon
1 cup chicken broth
1 small tomato, chopped
1 tablespoon dates, chopped
1 tablespoon lemon juice

1. Combine flour with salt and pepper and lightly coat chicken, dusting off excess flour.
2. Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Brown chicken in batches and set aside.
3. Reduce heat to medium and add remaining olive oil, leek, garlic, ginger and onions. Sauté until softened.
4. Add saffron, cinnamon, tomato and dates and reduce heat to a simmer. Re-add the chicken and simmer until tender, about an hour.
5. Season with salt and pepper to taste and stir in lemon juice to serve.

Makes 4 servings

14 ounces rigatoni
1 tablespoon extra virgin olive oil
3 cloves garlic, crushed
1/4 teaspoon red chili flakes
1/2 pound ground veal
3 hot Italian sausages, crumbled
1/4 teaspoon sugar
12 ounces canned plum tomatoes, drained
4 ounces Parmesan, grated
3/4 teaspoon dried basil
1/2 teaspoon dried sage
1 sprig thyme
salt
water

1. Bring a large pot of salted water to a boil and add the rigatoni. Return to a boil and cook until al dente.
2. Meanwhile, heat a saucepan over medium-high heat and add the olive oil, garlic and red chili flakes, cooking until fragrant.
3. Stir in the veal and sausage, reduce heat to medium and cook until no longer pink.
4. Add the sugar and tomatoes and break up gently with a fork. Simmer until slightly thickened, then stir in the Parmesan cheese, basil, sage and thyme.
5. Season the sauce with salt to taste. Transfer the rigatoni to the sauce with about a tablespoon of the cooking water and stir to coat. Serve with additional cheese if desired.

Makes 4 servings

2 cups dried chickpeas, soaked in water overnight
5 cups water
2 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, sliced
3 cloves garlic, crushed
3 medium tomatoes, chopped
2 teaspoons cayenne
1-1/2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
salt

1. Drain and rinse chickpeas and place in a saucepan over medium-high heat with fresh water. Bring to a boil, then reduce heat to a simmer and cook uncovered until tender, about 2 hours. Remove from heat and set aside.
2. Heat a large skillet over medium heat and add oil. Lightly fry cumin seed until they just begin to sizzle, being careful not to brown.
3. Add onions and fry, stirring occasionally, until they turn a deep brown. Stir in garlic, tomatoes, cayenne and ground cumin and simmer until the sauce thickens.
4. Stir the chickpeas into the sauce with the cilantro. Allow to heat through, then plate garnished with sliced tomatoes and/or slices of raw white onion and additional chopped cilantro.

Makes 8 servings