Ingredients:

• 6 lbs. beef short ribs
• 1/2 tsp. salt
• 2 Tbsp chipotle pepper sauce, plus
• 1/4 cup chipotle pepper sauce
• 1 cup ketchup
• 1/2 cup Dijon mustard

Directions:

Preheat oven to 350 degrees. Place ribs, meaty-side up, in large roasting pan. Sprinkle with salt. Brush with 2 tablespoons of chipotle sauce. Bake 30 minutes in pre-heated oven.

Meanwhile, combine 1/4 C chipotle pepper sauce, ketchup, and Dijon mustard. Separate into two containers, reserving 1/2 C of sauce mixture for serving with hot ribs.

After ribs have baked for 30 minutes, remove from oven and brush with sauce, then slide back in oven and continue baking for 1 hour. Open oven and baste with more sauce occasionally, and flip ribs several times.

If grilling, preheat grill to High and put ribs on grilling pan. Place ribs on hot grill with meat side up. Grill 5 minutes, turn, then grill 5 more minutes. Brush with sauce before flipping both times.

If you are not grilling, set ribs under oven broiler on high (or on grill pan on top of stove) and cook 5 minutes, turn, then cook 5 more minutes. Brush with sauce before flipping both times.

Heat reserved sauce in a separate pan and serve as a dipping sauce with the ribs.

For this authentic Sicilian pasta recipe, any type of pasta can be used -- but to make it really special, look for certain types of artisan (or artigianale) varieties of spaghetti or vermicelli noodles.

Ingredients:

• 3 Tbsp. butter
• 1/4 C olive oil
• 3 garlic cloves, minced
• 1/2 C pine nuts
• 1/4 C black olives, sliced
• 3 Tbsp. capers, rinsed
• 1 Tbsp. fresh basil, minced
• 1 tsp. fresh oregano, minced
• 1 tsp. flat leaf parsley, minced
• Salt and pepper to taste
• 1 lb. pasta, any shape, uncooked
• 3 Tbsp. Parmesan cheese, grated

Directions:

In a large skillet, add the butter and olive oil and heat over medium heat. Add the garlic and pine nuts, reduce the heat to low, and continue to cook until the pine nuts are just turning light golden brown. Add the olives, capers, basil, oregano, parsley, salt, and pepper to the skillet. Mix together gently until heated through and fragrant. Remove from heat.

Cook the pasta in a large pot according to package directions, making sure the pasta remains al dente. Drain well.  Add the pasta to the skillet with the pine nut and oil mixture and stir together. Turn heat on low and heat pasta and oil just until mixture is nice and hot. Taste and add more salt and pepper if desired. Serve immediately with a sprinkle of Parmesan cheese on each serving.

Choose a green variety of wakame for a milder flavor. If using dried wakame, rinse and soak first in clean cold water for about 10 minutes -- longer if you want to reduce the saltiness. Then remove and slice into very thin strips.

Ingredients:

• 2 small cucumbers
• 1 C wakame seaweed (softened)
• 4 Tbsp. rice vinegar
• 2 Tbsp. sugar
• 1/2 tsp. salt (more or less)
• 1/4 tsp. sesame oil
• 1/2 tsp. sesame seeds

Directions:

Slice cucumbers into round discs and put in bowl.  Add a generous sprinkle of salt to the cucumbers and allow to sit for 15 minutes.  Drain cucumbers in a colander or sieve.

In salad bowl, whisk together the rice vinegar and sugar, then taste and add salt, sesame oil, and sesame seeds. Add the cucumbers and wakame to the dressing and toss together to blend.   Serve immediately.

Ingredients:

• 4 Yukon Gold potatoes, scrubbed and cubed
• 2 large carrots, cut into chunks
• 1 onion, cut into wedges
• 1-1/2 C beef stock
• Dash black pepper
• 3 Tbsp. Dijon mustard
• 1/2 to 1 Tbsp. curry powder
• 2 tsp. dried thyme
• 1 tsp. dried oregano
• 3 lbs. beef roast
• 1/3 C water
• 1/4 C all-purpose flour
• Salt and pepper to taste

Directions:

Put the potatoes, carrots, onion, beef stock, and dash black pepper in the slow cooker. In a separate bowl, whisk together the Dijon mustard, curry, thyme, and oregano, then spread over beef roast. Lay the seasoned beef roast on top of the vegetables in slow cooker. Cover and cook on Low for 8 to 10 hours or until meat is tender and vegetables are cooked.
Remove the meat to a cutting board and let rest for 3 minutes, then slice thin; scoop out vegetables and lay next to meat, then cover platter with foil to keep meat and veggies warm. Pour the juices remaining in the slow cooker into a small saucepan and place on a burner over medium-high heat. In a separate bowl, whisk together the water and flour, then whisk this mixture into the juices in the saucepan. Bring to a boil, then turn down to low and simmer until gravy is thickened. Taste for salt and pepper and adjust as needed. Serve the gravy with the beef and vegetables.

Ingredients:

• 1 lb. lean ground beef
• 1 C chopped mango
• 1 C bread crumbs
• 1 egg, beat with a fork
• 1 chopped onion
• Salt and pepper to taste

Directions:

Put all ingredients in a large bowl and combine with your hands -- don't over-work it.  When combined, form into a loaf and put in loaf pan.  Bake in pre-heated oven at 325 degrees for 55 to 60 minutes.

Ingredients:

• 3 large garlic cloves, crushed
• 2 Tbsp. minced fresh ginger
• 1 bunch fresh cilantro, stems trimmed off
• 1/4 C dry-roasted peanuts
• 1/2 tsp. red pepper flakes
• 1/2 C peanut oil
• 8 oz. bow tie pasta
• 12 oz. cleaned shrimp, cooked
• 4 whole green onions, chopped
• 3 Tbsp. fresh lime juice

Directions:

Cook bow-tie pasta in large pot according to directions on package. Just before you drain pasta, add the cooked shrimp to pot, then immediately drain pasta and shrimp mixture through colander.  Put the drained pasta and shrimp back in pot and stir in Thai pesto sauce (see above), green onions, and lime juice. Toss gently and serve immediately. This recipe makes a small batch that can be easily doubled.

Ingredients:

• 1 large sweet onion, diced
• 1 Tbsp. cooking oil
• 4 garlic cloves, minced
• 4 C reduced-sodium chicken broth
• 2 cans (15 oz.) pinto beans, rinsed and drained
• 2 cans (14 oz.) fire-roasted diced tomatoes, un-drained
• 3 C frozen corn
• 2 chipotle peppers in adobo sauce, removed from sauce, seeded and minced
• 2 tsp. adobo sauce from chipotle pepper jar
• 1 tsp. ground cumin
• 1/4 tsp. black pepper
• 2 C cubed cooked chicken
• 1/4 C minced fresh cilantro
• Sour cream for garnish

Directions:

In a Dutch oven on medium-low heat, saute onion in oil until onions become transparent. Stir in garlic and cook for 30 seconds. Add the next 8 ingredients. Slowly bring mixture to a boil and reduce heat. Simmer slowly, uncovered, for about 15 to 20 minutes. Stir in cut-up chicken and heat through. Remove from heat. Sprinkle with cilantro. Serve in big bowls topped with a dollop of sour cream. Makes 8 servings.

The recipe works best if you have a timbale casserole pan already, but if you don't, it's fine to choose the smallest one you have on hand that'll fit the mixture. Make sure to check the roasting pan & water depth accordingly. The reason for doing this in the first place is similar to cooking a custard -- the hot water helps distribute an even baking temperature.

Ingredients:

2 Tbsp. butter
1/4 C fine bread crumbs
1/3 C fish stock (or chicken stock)
1/3 C milk
1 C cooked salmon, chopped
1/2 tsp. parsley, chopped fine
2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees and lightly grease a small casserole dish. In saucepan, melt butter over low heat, then stir in bread crumbs and fish stock. Add remaining ingredients one at a time, slowly stirring constantly until creamy and hot. Remove from heat and pour into casserole dish. Set casserole in roasting pan filled with hot water and put into pre-heated oven. Bake for 20 to 25 minutes or until firm and eggs are completely set.

Ingredients:

• 4 C fresh broccoli florets, cut small
• 2 Tbsp. butter
• 1/2 C onion, diced fine
• 1 garlic clove, minced
• 3 Tbsp. all-purpose flour
• 2 Tbsp parsley, chopped
• 1/2 tsp. salt
• 1/2 tsp. oregano leaves, crushed
• 3/4 C milk
• 1-1/2 C ricotta cheese
• 8 oz. spinach noodles, any shape, cooked
• Optional: Parmesan cheese for sprinkling on top

Directions:

In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook, stirring for 5 minutes or until broccoli softens a bit. Add onion and garlic and cook for 1 minute more. While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano. Turn heat down to low and slowly pour in milk, stirring constantly; continue stirring until milk thickens. Gently stir in ricotta cheese, stirring until melted. Serve broccoli ricotta sauce over hot cooked spinach noodles. Sprinkle with freshly grated Parmesan cheese if desired.

Ingredients:

• 2 Tbsp. cooking oil
• 1 medium sweet onion, diced
• 2 celery ribs, diced (including the leaves)
• 1 carrot, peeled and diced small
• 1 garlic clove, grated or minced
• 2 cans (14 oz.) chicken or vegetable broth
• 1 C cooked ham, diced
• 1/4 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 cans (15 oz.) black beans, drained and rinsed (about 4 to 5 C cooked beans)
• Optional: shredded Cheddar cheese and sour cream for garnish

Directions:

Put a Dutch oven over medium heat on stovetop. Pour in oil, add onion, celery, and carrot. Cook, stirring for 4 minutes or until softened. Add garlic and cook 1 more minute. Add broth and bring soup just up to a slow boil. Turn heat down to low, add ham and seasonings, and simmer for 15 minutes. Add black beans, stir to combine, and simmer on very low heat for 10 minutes.

To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender. Blend until smooth, making a puree. Add puree back to soup pot, stir to combine, and serve. Top with a sprinkling of cheese and a dollop of sour cream if desired.