• 1 head cabbage, diced
• 1 onion, diced
• 1 pound ground beef
• chili flakes to taste

Directions

Make dough for rolls. 

Saute beef until done, drain.  Add cabbage and onion and saute until done.  Add chili flakes to taste.  Fold into dough balls.  Bake at 350 for 20 minutes.

• 2 cups warm water (115 degrees)
• 1/2 cup sugar
• 1 package active yeast
• 7 cups flour
• 2 eggs, room temperature
• 2 teaspoons salt
• 1/4 cup canola oil

Directions

Dissolve yeast and sugar in warm water (~115 degrees).  Stir in mixer bowl.  Add 3 1/2 cups flour and eggs, beat well.  Add oil and salt, beat well.  Add remaining 3 1/2 cups flour, beat well.  Let rest 10 minutes.

Put dough on floured surface and work in as much flour as you need so it isn’t sticky.  Put in a greased bowl, cover with greased saran wrap.  Let rise until double, about 2 hours.  Punch down.  Can be refrigerated at this point.

Shape into rolls.  Bake plain at 350 for 20 minutes or use for cinnamon rolls, orange rolls, or cabbage rolls.

• 1 onion, diced
• 2 celery sticks, chopped
• 2 carrots, chopped
• 1 yellow squash, chopped
• 1/2 green bell pepper, diced
• 1 can diced tomatoes
• 1-2 cans chicken broth
• 1-2 chicken breasts, boiled and cut up
• Salt, pepper and chili flakes to taste
• Jalapenos, diced (optional)

Directions

Saute vegetables.  Add diced tomatoes and chicken broth.  Cover and simmer for 20 minutes.  Add chicken.  Add salt, pepper and chili flakes to taste.

• 1 pound chicken breasts
• salt, pepper, savory and olive oil
• 3 tablespoons unsalted butter
• 4 green onions, sliced
• 2 wide strips lemon zest (use a vegetable peeler)
• Coarse salt and ground pepper
• 1 pound asparagus, trimmed and cut into 1/2-inch pieces
• 1/2 cup frozen peas
• 1 cup couscous
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Directions

Pat dry chicken breasts and sprinkle with salt, pepper and savory.  Brush on olive oil.  Grill until cooked, then cut into 1/2 inch cubes. 

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Cake

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

Frosting

• 1 cup cold butter
• 3 3/4 cups confectioners’ sugar
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.

While cakes are cooling, make frosting.  Combine butter, sugar and salt and beat until well combined.  Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy.   

Frost cooled cakes and top with candied lemon slices.

• 3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
• 1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
• 2 cups frozen baby peas, thawed
• 4 medium garlic cloves, minced
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons fresh mint leaves, minced
• 2 tablespoons fresh chives, minced
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• salt
• 1/4 teaspoon red pepper flakes
• 1 pound campanelle pasta
• 1 cup dry white wine
• 1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving

Directions

Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan.  Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes.  While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups).  Discard solids and return broth to saucepan.  Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering.  Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes.  Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes.  Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds.  Add remaining cup peas and continue to cook 1 minute.  Transfer vegetables to plate and set aside.  Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering.  Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes.  Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 

When wine is fully absorbed, add hot broth.  Increase heat to medium-high and bring to boil.  Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes. 

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables.  Season with salt and pepper to taste.  Serve immediately, passing parmesan and remaining herb mixture separately to top.

• 1 pound green beans
• 1/2 teaspoon grated lemon rind (original recipe called for 1 teaspoon, but was a bit too lemony)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Steam green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain and place in a bowl. Add grated lemon rind, fresh lemon juice, olive oil, salt and black pepper; toss well.

• 1/2 cup tequila (Sauza Blanco won the blind taste tests and costs about as much as Jose Cuervo.  If you wanted a $10 margarita, I’m sure Patron would also be tasty.)
• 1/4 cup triple sec
• 1/4 cup lime juice (fresh from your backyard lime tree, otherwise you have to change the name of this drink to Sam’s Store Bought Margaritas)
• 2 tablespoons simple syrup

Directions

Mix.  Serve over crushed ice.  Drink.  Enjoy. 

Makes enough for two margaritas.

• 6 large portabella mushrooms
• 24 handfuls of fresh spinach
• 2 tomatoes, diced, or 1/2 cup salsa, drained
• 1 -2 cloves garlic, diced
• 1 (red) onion, diced
• 1/2 cup Swiss cheese, grated
• 1/4 cup Mozarella, grated (optional)
• 1/2 cup Parmesan, grated
• Olive oil
• Salt, pepper

Directions

Wash mushrooms quickly under running water.  Drain, stem down, while you dry them with paper towels.  Remove stems.  Cut off ugly end of the stem and chop remaining part of stems, set aside.  Rub outside of mushroom caps with oil, salt and pepper.  Place round side down in baking dish. 

In large frying pan, saute onions and garlic until translucent, about 5 minutes.  Add mushroom stems, and sautee a minute or two.  Add spinach and stir only until just wilted.  Put half of the spinach onto the mushroom caps.  Put a few spoonfuls of tomatoes/salsa on each cap.  Sprinkle the swiss and mozarella cheeses onto each cap.  Sprinkle half the parmesan on each cap.  Cover with reamining spinach.  Sprinkle with remaining parmesan. 

Bake at 350 about 20 minutes until mushrooms are cooked.  They will give off some of their juices.  The cheese will just be melted.

• 2 cups unbleached bread flour
• 1 cup bread flour of choice (ie. unbleached flour for white bread, wheat flour for wheat, rye flour for rye, etc)
• 1 1/4 teaspoons salt (can reduce to 1 teaspoon)
• 1/4 teaspoon yeast
• 1+ cups water

Directions

• Mix dry ingredients by hand or with a bread hook in a bowl that is big enough to allow the bread to rise.  Add 1 cup water and mix.  Continue to add water in small increments and mix until all of the flour has been integrated.  
• Coat a piece of wax paper with olive oil.  Place the wax paper, oil side down over the dough.  Let rise for 14-18 hours.
• Place a dutch oven pan in the oven and preheat to 525.  Remove dough from bowl and place in the center of the dutch oven.  Bake for 25 minutes with the dutch oven lid on, then remove the lid and bake for 3 minutes longer, or until the crust is done.