“An excellent way to use up that leftover cabbage from the garden.“

  *  1 (3 ounce) package chicken flavored ramen noodles
  * 1/4 cup butter
  * 1/2 cup sesame seeds, toasted
  * 1/2 cup blanched slivered almonds
  * 1 large head napa cabbage, shredded
  * 6 green onions, chopped
  * 1/4 cup vegetable oil
  * 1/4 cup rice wine vinegar
  * 1 tablespoon soy sauce
  * 1 tablespoon sesame oil
  * 1/8 cup white sugar

  1.  Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
  2. Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Icing:
3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners’ sugar, sifted
1/4 cup milk
1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Decorative sugar cookies or marshmallow candies to decorate

Equipment: Standard 12 (1/2 cup) muffin tin

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake.)

Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
Add the confectioners’ sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.

1 (6-ounce) jar marinated artichoke hearts
1 (8-ounce) package rotini pasta, cooked
1 (7-ounce) jar roasted red bell peppers, drained and cut into strips
1/2 pound smoked mozzarella cheese, cut into 1/2-inch cubes*
1/2 (5-ounce) bag baby spinach leaves (about 1 1/2 cups)
1/2 (4.5-ounce) can chopped green chiles, drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
1/2 teaspoon pepper
Garnishes: tomato wedges, baby spinach leaves

Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients, and gently toss.
Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill. Garnish, if desired.

*1/2 pound smoked Gouda or Cheddar cheese may be substituted for smoked mozzarella, if desired.

Yield:  Makes 6 servings

This recipe is from my current favorite cookbook A Year in a
Vegetarian Kitchen, by Jack Bishop. These bundles are reminiscent of
dolmas in form, but very different in taste. The taste of fresh sage
leaves crisped in butter is winning touch.

serves 4 as a main course

8 large chard leaves (about 10 oz)
salt
1 cup arborio rice
1/2 cup freshly grated Parmesan cheese
1 large egg yolk
1/2 teaspoon grated lemon zest
4 tablespoons (1/2 stick) unsalted butter
16 large fresh sage leaves

1. Bring 4 quarts water to a boil in a large pot. Trim stems from the
card at the base of the leaves. Add 2 teaspoons salt and the chard
leaves to the boiling water. Cook just until the leaves are tender,
about 2 minutes. With a slotted spoon, carefully transfer the chard
leaves to a clean kitchen towel. Lay the chard flat and blot dry. Cool
completely.

2. Add the rice to the pot with boiling water and cook, stirring
occasionally, until the rice is tender, about 15 minutes.

3. Meanwhile, whisk the cheese, egg yolk, lemon zest, and lemon juice
together in a small bowl.

4. When the rice is tender, drain it and return it to the pot. Stir in
the egg mixture until the rice is coated evenly. Add 1 tablespoon of
the butter, cover the pot, and set aside for 1 minute. Stir to
distribute the melted butter and add salt to taste. Cool the rice
mixture for several minutes.

5. Place 1/3 cup of the rice mixture in the center of each chard leaf.
Fold the edges over to seal in the rice and make neat bundles.

6. Heat the remaining 3 tablespoons butter and the sage in a large
skillet over medium heat. When the sage leaves are crisped lightly,
use a fork to transfer them to a small plate. Add the card bundles,
seam side down, to the butter in the empty pan and cook, turning once,
until lightly colored, about 4 minutes. Transfer the chard bundles to
a serving platter, garnis with the fried sage leaves, and serve.

I have made this a couple of times with sherry vinegar. Mmmmmmm…..

16-24 small beets with their greens, about 2 lbs
1 1/2 tablespoons butter or olive oil
salt and pepper
2 teaspoons basalmic or sherry vinegar

Remove the greens, scrub the beets, and steam them until tender, 15 to
30 minutes. Peel and set aside. Discard any greens that don’t look up
to snuff, along with the stems. Steam the greens until tender, about 5
minutes, then toss with half the butter and season with salt and
pepper. Arrange them in a nest on a plate. In another pan, heat the
beets with the remaining butter. Add the vinegar and shake the pan
until it evaporates. Spoon the beets into the center of the greens and
serve.