• 8 large collard leaves, stems and thick portion of center ribs removed
• 1/2 cup dry white wine
• 2 tablespoons minced shallot
• 1 teaspoon minced garlic
• 5 tablespoons unsalted butter, divided
• 1 pound mixed fresh wild mushrooms, such as chanterelle, oyster, and cremini, trimmed and cut into wedges (6 cups)

Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.

Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.

Preheat oven to 450°F with rack in lower third.

Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.

Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.

Cooks’ notes: Bundles can be assembled and put in baking dish 1 day ahead and chilled. Bring to room temperature before heating.

• 1 small head of cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt

• 6 tablespoons (3/4 stick) butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole grain Dijon mustard
• 1 1/2 teaspoons finely grated lemon peel

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel.

Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes.

Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

For XO sauce

• 2 tablespoons small dried shrimp* (1/4 ounce)
• 1 cup water
• 1/4 cup dried scallops* (about 10; each 1 inch wide)
• 1/2 cup peanut oil
• 1/4 cup finely minced onion (1/2 small)
• 3 garlic cloves, finely minced (1 tablespoon)
• 1 teaspoon minced fresh hot red chile including seeds
• 2 tablespoons minced Virginia ham (preferably Smithfield) or fine-quality prosciutto (1/2 ounce)
• 1/4 teaspoon black pepper

For beef and snow peas

• 1 lb sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded
• 2 tablespoons Chinese rice wine or medium-dry Sherry
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 2 tablespoons peanut oil
• 1/2 lb snow peas, trimmed and strings discarded

Make sauce:
Cover dried shrimp with boiling-hot water in a small bowl and soak 1 hour.

Bring 1 cup water to a boil in a 1-quart heavy saucepan and add dried scallops (scallops should be completely submerged). Remove from heat and soak 15 minutes. Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid. Transfer scallops to a bowl with a slotted spoon, reserving cooking liquid. Shred scallops into “threads” with a fork or your fingers, discarding abductor muscle (abductor will remain solid but scallop meat shreds easily).

Drain shrimp, discarding any blemished or dark pieces, and chop very finely.

Heat wok over moderate heat, then add oil, swirling to coat, and heat until hot but not smoking. Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.

Add shrimp, scallops, ham, and black pepper and cook, stirring occasionally, 3 minutes. Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes. Transfer sauce to a bowl and cool. Wipe wok clean.

Make beef and snow peas:
Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes.

Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef.

Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute.

Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute.

• 1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
• 2 tablespoons oyster sauce
• 1/2 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 5 1/2 tablespoons vegetable oil, divided
• 1/2 pound snow peas, trimmed
• 3 scallions, finely chopped
• 2 tablespoons minced peeled ginger
• 1 pound flank steak, thinly sliced across the grain

Cook noodles according to package directions, then drain in a colander.

Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.

Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.

Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.

Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

—-

All the reviews say to double the sauce, and marinate the meat for a while before cooking.

• 2 1/2 C cooked quinoa, at room temperature (about 1 1/2 C dry)
• 4 large eggs, beaten
• 1/2 tsp fine-grain sea salt
• 1/3 C finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 C freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 C whole grain bread crumbs, plus more if needed
• Water, if needed

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

—-

Delicious! It’s like the best veggie burger ever.  I’ve already made a second batch with a big handful of finely shredded carrots, and I bet zucchini or minced mushrooms would also be delicious.  I think cooking the quinoa in some stock (veggie or maybe beef) would add a subtle underlying flavor, too.  If you wanted you could make a zesty batch with some red pepper flakes or maybe minced jalapeno or chipotle peppers…

They were a little dry, which is why I’m always thinking about sauces: One day I took them for lunch with a smear of zesty ranch on top; another day with some sliced avocado and salsa and sour cream (I bet they’d be good slightly crumbled as burrito filling).  This most recent batch I had a little bbq sauce and sour cream mixed on the side.

• 3/4 cup apple cider vinegar
• 3/4 cup water
• 4 teaspoons coarse kosher salt
• 2 teaspoons sugar
• 1 3 x 1/2-inch strip lemon peel (yellow part only, removed with vegetable peeler)
• 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
• 1/4 cup coarsely chopped fresh dill
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper

Pour vinegar and 3/4 cup water into small saucepan. Add salt, sugar, and lemon peel. Bring to boil, stirring to dissolve sugar and salt. Remove from heat. Let cool 20 minutes.

Pierce each tomato 2 times with slender wooden skewer. Toss tomatoes, dill, garlic, and crushed red pepper in large bowl. Add cooled vinegar mixture. Let stand at room temperature at least 2 hours and up to 8 hours.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

• 1 1/2 Tbs butter, melted
• 1/2 to 3/4 tsp curry powder, depending on desired spiciness
• 3/4 lb sweet potato, cut to 2 inch pieces (about 2 C)
• salt and pepper to taste

Preheat oven to 450 F.

Mix melted butter and curry powder, salt, and pepper.  Toss with chopped sweet potato.  Spread potatoes in a single layer on baking sheet.  Bake 15-20 minutes, until tender. 

Serves 2. 

• 6 medium to large artichokes
• 1/3 cup lemon juice or white wine vinegar, divided
• ¼ teaspoon salt
• 3 tablespoons olive oil, divided
• 2 medium leeks, trimmed, cleaned and sliced
• ½ cup each chopped fresh basil, mint and Italian parsley
• ¼ teaspoon salt
• ½ teaspoon black pepper

Rinse artichokes.  Trim off and discard ends of stems and top third of petals.  Cut stems off at base; set aside.  Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway.  Add reserved stems, 3 tablespoons of the vinegar and 1/4 teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly.  Chop cooked stems; set aside. 

Preheat oven to 425°F.  In large skillet over MEDIUM-HIGH heat, heat 2 tablespoons olive oil.  Add leeks and cook until tender, 7 minutes.  Remove from heat.  Stir in chopped stems, herbs, salt and pepper.  Using spoon, remove and discard fuzzy center of artichokes.  Sprinkle remaining vinegar into center of artichokes.  Divide leek-herb mixture among artichoke cups.  Stand in 9x9-inch pan or baking dish.  Brush with 1 tablespoon olive oil.  Bake 10 minutes. 

To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.