Directions

1. Puree tomatoes, onion, garlic, chipotle pepper, and cloves in a processor or blender until almost smooth. Heat oil in a heavy medium-sized saucepan over medium-high heat. Add tomato mixture. Cover and simmer about 10 minutes. Season to taste with salt and freshly ground pepper. Reduce heat.
2. In a large bowl, combine beef, breadcrumbs, egg, oregano, ¼ tsp. salt, about 6 grinds of black pepper, and capers. Using hands, form 1 rounded tablespoonful of mixture into meatballs.
3. Bring sauce back to a simmer, and add meatballs. Cover and simmer until they are cooked through, about 20 minutes. Serve over the white rice.

Directions

1. Stir together all ingredients and divide into 1 tbsp balls. If you're feeling fancy, roll in unsweetened cocoa.

Makes about 10 balls.

Directions

1. In a large soup pot, heat the olive oil over medium heat and sauté the broccoli, carrots, ginger, garlic and spices until veggies are tender.  Add the stock, tomatoes, and peanuts butter.  Reduce heat and simmer for 20 minutes, stirring occasionally.

Directions

1. Heat 1 tbsp of the vegetable oil in a medium frying pan over high heat. Add the tofu or chicken and cook thoroughly. If using chicken, you'll only need to cook the pieces for about 2 minutes on each side. If using tofu, be sure to allow it to develop a crunchy outer layer by cooking it 2-3 minutes on each side, being careful not to burn it. Drain the chicken or tofu on paper towels and set aside.
2. In a small bowl, whisk together the chili sauce, soy sauce, honey, lime, and remaining vegetable oil. Toss with the broccoli slaw and mint.
3. To serve, heap half of the dressed slaw on a plate and top with half of the chicken or tofu, half of the crushed peanuts, and additional mint if desired.

Directions

1. Heat the olive oil in a small saucepan over medium heat. Add half of the garlic and cook for 1 minute. Add the tomatoes, salt and pepper to taste, half of the basil and 1 cup water. Stir well and cover. Reduce heat to a simmer and allow to cook for 25 minutes.
2. While the sauce cooks, make the ravioli. Break the sausages into 2" chunks and place in a food processor or blender along with the remaining basil and garlic, the ricotta, and salt and pepper to taste. Pulse until well-incorporated (should resemble a thick paste).
3. To assemble the raviolis, lay one wonton wrapper on a clean, dry surface. place about 1.5 tbsp in the center of the wonton wrapper. Using a pastry brush or a clean finger, wet the edges of the wrapper with water and cover with a second wonton wrapper. Press the edges to seal and transfer to a large plate. Repeat until you have used up all the filling (you should have about 16 large raviolis.
4. Bring a large pot of salted water to a light boil. Cook 3-4 raviolis at a time just until they float to the surface (should take no more than a minute). Remove with a slotted spoon and transfer to a clean plate. Repeat until all have been cooked.
5. To serve, divide the freshly-cooked ravioli between 2 plates or bowls and top with the fresh marinara sauce, more basil and freshly cracked pepper.