FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour
1/2 cup fine cornmeal
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
3/4 cup sour cream or plain whole milk yogurt
Milk

FOR THE RATATOUILLE
1 large eggplant 1 1/2 pounds cut into 1-inch chunks
3 small zucchini 3/4 pound, cut into 1-inch chunks
7 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 pound Italian sausage, casings removed
1 large onion, cut into 1-inch chunks
1 red pepper, cored and cut into 1-inch chunks
3 large garlic cloves, finely chopped
1 1/2 pounds plum tomatoes
4 sprigs fresh thyme
1/4 cup chopped fresh parsley or basil 


For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.

For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.

Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.

Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.

Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.

Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

​1  pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1  tablespoon egg white, lightly beaten
2  teaspoons cornstarch
1 ½  teaspoons plus 1 tablespoon rice wine or dry sherry
½  teaspoon sugar
2  tablespoons hoisin sauce
1  teaspoon low sodium soy sauce
2  tablespoons peanut oil or canola oil
1  tablespoon minced ginger
2  fat garlic cloves, minced
1  pound bell peppers, seeded and thinly sliced
¼  cup roasted cashew pieces

In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

​1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic
½ cup extra-virgin olive oil
¾ tsp. kosher salt
1 Tbsp. balsamic vinegar
2 mozzarella balls, sliced
Fresh basil, for garnish

Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil.

​2  tablespoons extra virgin olive oil
½  medium onion, chopped (about 1 cup chopped)
2  plump garlic cloves, minced
1 ½  pounds summer squash, cut in 1/2-inch dice
1  small red pepper, cut in 1/4-inch dice
 Salt and freshly ground pepper
2  tablespoons chopped fresh parsley
2  large or extra-large eggs
½  teaspoon salt
 Freshly ground pepper
½  cup low-fat milk
1  cup cooked rice 
1  teaspoon coarsely chopped fresh thyme leaves
2  ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1  ounce freshly grated Parmesan (1/4 cup, tightly packed)

Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. 
Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.

​Time: 45 minutes
Yield: 10-12 spring rolls

1 bunch collard greens, stems carefully removed
1 English cucumber, julienned
1-2 carrots, shredded
1 bell pepper, thinly sliced
2 cups salad mix, chopped
Cilantro, mint, and basil, finely chopped
2 cups cooked protein of your choice, tofu, chicken, etc.
Mae ploy chili garlic sauce (for dipping)

Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.

Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce.

​6 medium size sweet bell peppers
2 tablespoons extra virgin olive oil
1 1/2 pounds all-white-meat ground chicken
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
1 roasted red bell pepper, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
30 ounces tomato sauce, divided (canned or homemade!)
1/2 cup flat leaf parsley leaves, chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked rice
2 cups Manchego cheese, shredded
​
Pre-heat oven to 375°F.
Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper, just enough to even them off so that they sit standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak.
Heat a large nonstick skillet over medium-high heat and add two tablespoons oi. Add the chicken and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, roasted peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about five minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.
Pour the remaining 1/2 can of tomato sauce into an ovensafe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture.
Top with a little Manchego cheese. Fill with more chicken and rice mixture, then add a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.