Thai Peanut Noodle Stir-Fry


* 1 (8 ounce) package uncooked spaghetti
* 1 tablespoon cornstarch
* 1 cup vegetable broth
* 1/3 cup creamy peanut butter
* 3 tablespoons soy sauce
* 3 tablespoons honey
* 3 tablespoons brown sugar
* 1 teaspoon sesame oil
* 1 teaspoon ground ginger
* 1/4 teaspoon ground red pepper
* 2 tablespoons sake
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 cup broccoli florets
* 1 cup carrots, sliced
* 1/2 cup red bell pepper, chopped
* 1/2 cup sugar snap peas


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 587 | Total Fat: 20.2g | Cholesterol: 0mg

Masale Aaloo (Spice Potatoes)


* 6 whole russet potatoes
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1 teaspoon amchoor (dried mango powder)
* 1/2 teaspoon crushed red pepper flakes, or to taste
* 1 1/4 teaspoons salt
* 3 tablespoons vegetable oil
* 1 1/2 teaspoons whole cumin seeds


1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cool to room temperature.
2. Once the potatoes have cooled, peel and cut into bite-sized cubes. Place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. Toss gently to evenly coat the potatoes with the spices.
3. Heat the vegetable oil in a large skillet over medium heat. Stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. Add the potatoes; cook, stirring occasionally until the potatoes have heated through.

Nutritional Information open nutritional information

Amount Per Serving Calories: 438 | Total Fat: 11.1g | Cholesterol: 0mg

Japanese Fusion Guacamole


* 2 large avocados – halved, peeled, and pitted
* 1 lime, juiced
* 1 onion, minced
* 2 jalapeno peppers, or to taste, seeded and minced
* 10 shiso leaves, chopped
* 1 tablespoon minced fresh ginger root
* 1 teaspoon wasabi paste
* 1/2 teaspoon ground white pepper
* 2 drops hot pepper sauce (such as Tabasco®)
* 1 tomato, chopped
* salt and black pepper to taste


1. Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 90 | Total Fat: 7g | Cholesterol: 0mg

Garlic Sauteed Artichokes


* 2 large artichokes (about 1 pound each)
* 3 cloves garlic, chopped
* 2 tablespoons butter


1. Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2. Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutritional Information open nutritional information

Amount Per Serving Calories: 92 | Total Fat: 5.9g | Cholesterol: 15mg

Spinach and Strawberry Salad


* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds


1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Nutritional Information open nutritional information

Amount Per Serving Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg

Double Tomato Bruschetta


* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese


1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Nutritional Information open nutritional information

Amount Per Serving Calories: 215 | Total Fat: 8.9g | Cholesterol: 12mg

Jamie’s Cranberry Spinach Salad


* 1 tablespoon butter
* 3/4 cup almonds, blanched and slivered
* 1 pound spinach, rinsed and torn into bite-size pieces
* 1 cup dried cranberries
* 2 tablespoons toasted sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 2 teaspoons minced onion
* 1/4 teaspoon paprika
* 1/4 cup white wine vinegar
* 1/4 cup cider vinegar
* 1/2 cup vegetable oil


1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 339 | Total Fat: 23.5g | Cholesterol: 4mg

Green Bean Casserole Extraordinaire

Submitted by: Tim Pipher

Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour

” Green bean casserole unlike any other! ”

1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed

1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 1-1/2 quart casserole dish.

2 In a large skillet, melt 4 tablespoons butter or margarine.
Stir flour into the butter to make a paste. Add sour cream to
the flour-paste, stirring continually. When the mixture is hot
and bubbly stir in Swiss cheese. When the cheese has melted,
add the green beans, stirring until they are coated.
Pour the entire mixture into the prepared casserole dish.

3 In a small skillet, melt the remaining 4 tablespoons of butter.
Mix the crushed corn flakes into the butter, when coated,
pour the mixture over the green bean mixture.

4 Bake for 30 minutes, or until golden brown.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g

Spinach Balls

“Hot spinach balls contain lots of beta-carotene
and are guaranteed to be a party hit!”

1 pkg pfrozen shopped spinach
1 cup dry bread crumbs
1 egg, beaten
1/2 cup minced onion
1-2 large cloved garlic, minced or shredded
1/4 cup butter
1/4 cup grated parmesan cheese
1 pinch nutmeg
1/8 tsp. pepper

Unthaw spinach accordoing to directions on package and drain well.
Combine with other ingredients.
Form into 1″ diameter balls and place on lightly greased
cookie sheet. Chill several hours.
Bake at 325 for 25 to 30 minutes.

Makes about 36 balls.

Crustless Greens Pie

Crustless Greens Pie (serves six)

1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
…must be a misprint for 1/2 lb…or not? gardeners know how fast
“small” zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese

Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.

Notes: (1) Cooking the greens mixture 25 minutes seems pretty long–
I’d watch them carefully during this period, and be ready to shorten
it if they dry out sooner.

(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.