Directions

1. Heat 1 tbsp vegetable oil in a large frying pan over high heat. Add all vegetables, including garlic and ginger and cook, stirring frequently, until quite fragrant and slightly soft (about 3 minutes). Add crumbled tofu an cook for one more minute. Transfer to a cool bowl and set aside. Clean pan and return to stove for later use.
2. Lay an egg roll wrapper on a clean, dry surface. Make a little mound of the vegetable-tofu mixture in the middle of the wrapper and roll up, tucking in the ends, as though making a little burrito. Repeat with the remaining egg roll wrappers and filling.
3. Heat the remaining vegetable oil in the frying pan over high heat. Cook the egg rolls, a few at a time, seam-side-down until golden and crispy. Flip and cook on the other side. Add more oil if necessary.
4. Drain on paper towels. Serve either whole or cut on the bias with the dipping sauce of your choice (I like ginger-soy sauce or sweet chili).

Makes 10 large spring rolls.

Directions

1. Brown the pine nuts in a small sauce pan with the butter. Once browned add a cup of water and the 1/2 tsp salt. Bring the water to a boil. Once boiling remove from the heat and add the couscous and dried cranberries. Stir thoroughly and cover. Set aside for five minutes.
2. Toss the arugula in a small bowl with 2 tbsp olive oil, juice from half the lime and salt to taste.
3. Spread the ground cumin on a plate. If using frozen mahi-mahi, blot it with paper towels to dry it. Cover the fillets on both sides with cumin. Heat the 3 tbsp of olive oil in a small fry pan. Fry the fillets over medium heat until browned on both sides, approximately 2 minutes a side. While frying, arrange the arugula on 2 plates in piles approximately the same dimensions as the fillets. Once done, remove the fillets and put them on top of the arugula. The hot fish will slightly wilt the arugula.
4. Toss the couscous with a fork and serve! You can garnish the plates with wedges of the remaining lime.

Directions

1. Combine ricotta, peas, mint, salt and pepper in a blender or food processor (or mash well with a fork).
2. Lay a wonton wrapper on a clean, dry surface. Dip a finger or pastry brush into a little water and brush the edges of the wrapper with water. Place about 1 1/2 tbsp of the pea-ricotta mixture in the middle of the wrapper. Cover with a second wrapper and press the edges together to seal tightly. Repeat until all the filling is used up (using additional wrappers if necessary).
3. Bring a large pot of salted water to a light boil. Drop the raviolis, a few at a time, into the hot water and boil for 1-2 minutes or until they float. Fish them out with a slotted spoon and transfer immediately onto plates.
4. To make the sauce, melt the butter in a small saucepan over medium heat. Add the scallions and cook for 2-3 minutes or until they wilt slightly.
5. To serve, divide the butter mixture between the 2 plates of ravioli. Garnish with fresh mint, salt and and pepper.

Directions

1. Preheat oven to 400 degrees F.
2. Cook shells in salted water according to package directions. Drain and set aside.
3. Combine tomatoes, basil, garlic, salt and pepper in a bowl. Pour half of the tomato mixture onto the bottom of an 8" square pan or pie dish. Reserve the remaining half.
4. Combine ricotta and Parmesan in a small bowl. Season with salt and pepper. Carefully stuff 3-4 tbsp of the cheese mixture into each shell. set the shells, open end up, in the tomato mixture in the pan. Cover with the remaining tomato mixture and more basil if desired.
5. Cover the pan tightly with foil and bake for 25-30 minutes. Serve hot.

Directions

1. Preheat oven to 400 degrees F. Grease an 8" square casserole pan or pie pan.
2. Cook pasta in salted water according to package directions. Drain, return to the pot, and set aside.
3. Heat the 2 tbsp olive oil in a small pot over medium-high heat. Sprinkle in the flour and whisk it together with the oil to form a sticky dough. Slowly whisk in the milk until a roux forms. Add a little water to thin out if necessary. Sprinkle in the cheese and whisk until smooth. Add the chili powder and salt and pepper to taste. Remove from heat and set aside.
4. Heat the remaining tsp. of olive oil in a frying pan over medium-high heat. Add the onions and garlic and cook until soft, about 1 minute. Add the broccoli, carrots and spinach and cook for 2-3 minutes or until carrots become slightly soft. Remove from heat and set aside.
5. Pour the cheese sauce over the pasta and stir well to coat. Stir in the cooked vegetables, tomato and the basil. Pour the entire mixture into the prepared pan and sprinkle the breadcrumbs over the top.
6. Bake for 12-15 minutes until breadcrumbs become crisp and the top is slightly browned.