Directions

1. Preheat oven to 375 degrees F.
2. Gently pull the stems from the mushrooms (I like to do this by gently inserting my thumb between the cap and the stem and carefully rotating North, West, East, South to gently loosen the stem and ensure you pull the whole thing out). Finely chop the stems and set aside.
3. Heat a large frying pan over medium-high heat. Cook bacon on both sides until crisp, about 2-3 minutes. Drain on a paper towel, leaving the bacon grease in the pan, reducing heat to medium.
4. Cook the garlic and onion in the bacon grease for 1-2 minutes, or until very fragrant. Add the chopped mushroom stems and bread crumbs and cook, stirring frequently until mushroom stems soften, 1-2 minutes. Transfer to a mixing bowl and allow to cool for 5 minutes.
5. Crumble or chop the bacon and add to the slightly cooled filling. Add chopped parsley, egg, Parmesan, salt and pepper and stir gently to combine well.
6. Fill each mushroom cap with 2-3 tsp of the filling, depending on size. Top each stuffed mushroom with a tiny sprinkle of Parmesan and transfer to an ungreased baking sheet. Bake for 18-20 minutes or until filling is crisp on top and mushrooms soften and brown slightly.
7. Let cool for 5 minutes before serving.

Makes about 30 stuffed mushrooms.

Directions

1. To make the broth, combine onion (with skin intact), 4 smashed garlic cloves (with skin intact), 5 tbsp soy sauce and 1 tbsp sugar or honey in a large pot. Feel free to add any random vegetables hanging around your fridge. Just chop them roughly and throw them in. Add 8 cups water, stir well and cover. Cook, covered over medium-high heat for 15-20 minutes, or until very fragrant. Strain, remove solids and return liquid to pot. Taste for seasoning and adjust as desired.
2. In a large frying pan, heat oil over medium-high heat. Add chard or spinach, shallots, eggplant, ginger, remaining sugar or honey and 3 minced garlic cloves. Cook, stirring occasionally, for 8-10 minutes, or until eggplant is cooked through and chard has softened. Transfer to a cool plate or baking sheet and allow to cool, about 5 minutes (this can be done while the broth cooks).
3. To make the dumplings, set won ton wrappers on a clean, dry surface. Use a pastry brush or your fingers to coat the edges of the won ton wrappers lightly with water.
4. Use a spoon to place about 1 1/2 tbsp of filling in the center of each wrapper.
6. Gently pinch the corners together to form a point and tightly seal the edges to lock in the filling. Make sure to press the air out of the middle of the dumplings as excess air will cause them to fall apart during cooking.
7. Add the sliced garlic, sugar snap peas and carrots to the broth and bring to a light boil over high heat.
8. Cook the dumplings in the boiling broth until they float and appear nearly translucent, 5-6 minutes.
9. Serve hot in bowls, garnished with the sliced scallions.

Directions

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine Brussels sprouts, garlic, olive oil, zest, juice, salt and pepper. Use hand to toss well.
3. Spread mixture on an ungreased baking sheet. Bake for 12-15 minutes, or until sprouts shrink slightly and appear slightly charred on the outside. Taste for done-ness and cook slightly longer if a more-cooked sprout is desired.
4. Garnish with reserved lemon zest.
5. Serve hot or chilled (great as a picnic salad).

Directions

1. Preheat oven to 400 degrees F.
2. Ladle 3/4 cup sauce into each of 4 oven-proof bowls or dishes.
3. Gently crack an egg into the sauce in each dish.
4. Top eggs and sauce with a sprinkle of the crumbled feta.
5. Bake for 13-17 minutes (more time will yield a firmer egg yolk).
6. Top with parsley and salt and pepper to taste.

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook just until fragrant, about 1 minute.
2. Add chopped tomatoes, basil and parsley. Stir and cover. Cook for 8-10 minutes or until tomatoes have broken down.
3. Puree, leaving the sauce slightly chunky, using a food processor, blender and return to pot. Or, use an immersion blender and puree directly in the pot.
4. Turn heat up to medium-high and cook, uncovered, for 15-20 minutes, or until sauce reduces to about 1/2 of it's original content.
5. Remove from heat and toss with pasta, spread on pizza or serve with fresh bread for dipping.

Makes about 5 1/2 cups sauce