3 lbs (6 bunches) fresh spinach

1-1/4 cups 2% or 3% milk

1 cup whipping (35%) cream

1 leek, finely chopped, white and light green parts only

1/4 cup butter

1/4 cup all-purpose flour

Generous pinch freshly grated nutmeg

½ cup grated Parmesan cheese (optional)

Cook spinach in batches in boiling, salted water until wilted, 1 to 2 minutes. Drain in a colander and let cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook leek in butter in a 3-quart heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, Parmesan cheese and salt and pepper to taste and cook, stirring, until heated through.

*This dish can be made ahead. Transfer to casserole dish and reheat in 350°F oven for about 20 minutes or until heated through.

Makes about 6 servings

6 green onions, finely chopped

1 stalk coriander, finely chopped

2-1/2 tablespoons peeled and grated ginger

1 teaspoon salt

1 to 2 tsp very finely chopped red chillies

1/3 cup vegetable or sunflower oil

1 tablespoon Szechuan peppercorns (or 1 teaspoon each whole peppercorns and whole cloves)

1 tbsp sesame oil

Relish: In heatproof bowl, stir together green onions and coriander; cover with ginger, salt and chillies. In small saucepan, heat oil with Szechuan peppercorns over medium heat until fragrant. Turn off heat; add sesame oil and pour through heatproof fine mesh strainer over green onion mixture. Stir until well mixed. Pour most of the oil from the surface (and reserve for cooking).

1 large bunch broccoli rabe (washed and trimmed)

1 lb Italian sausage, removed from casings

1 tablespoon olive oil

5 to 6 cloves garlic, chopped

10 oz orecchiette pasta

1/4 cup grated Parmigiano Reggiano

Crushed red pepper flakes (optional)

Cut broccoli rabe in quarters. Bring a large pot of salted water to boil. When it comes to a rolling boil, add broccoli rabe. Blanch for about 1-1/2 to 2 minutes; drain and set aside in a colander.

Re-fill pot with water and salt for the pasta and bring back to a boil. Add pasta and cook according to package directions for al dente. Drain and set aside, reserving 1 cup of the pasta water.

Meanwhile, in a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks. When completely cooked through set aside in a dish or a bowl. Add olive oil to the pan; when hot add garlic and cook until golden (don’t burn). Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.

Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds. Add half of the pasta water, cheese and red pepper flakes, if using. Adjust salt and pepper to taste; toss so that everything is well mixed, and the pasta is coated with the sauce. Remove from heat. Transfer to serving bowl and serve with additional cheese and chili flakes at the table.

2 cups / 500 mL (approx.; 8 to 10 oz/250 to 325 g) green beans, chopped into 1”/2.5 cm pieces

10 oz / 325 g minced beef

4 slices ginger

1 tbsp + 1 tsp / 20 mL fish sauce

3 kaffir lime leaves (optional)

⅓ cup / 75 mL minced shallots

2 tbsp / 30 mL oil

4 to 5 red Thai chilies (seeded if desired), thinly sliced

2 cloves garlic, minced

2 tsp / 10 mL Thai red curry paste

2½ tbsp / 40 mL lime juice

1 tbsp / 15 mL fish sauce

1 tbsp / 15 mL hoisin sauce

2 tsp / 10 mL palm sugar or other sugar

1½ cups / 375 mL Thai basil leaves

Blanch beans in boiling salted water until tender-crisp; drain, chill under cold water and drain well. Set aside.

Bring 2 cups/500 mL water, ginger, 1 tsp/5 mL of the fish sauce and lime leaves (if using) to boil; simmer for 4 minutes. Add beef and, stirring to break up meat, simmer until meat is no longer pink. Drain through strainer, removing ginger and lime leaves.

Heat oil in wok or sauté pan over medium-high heat, add shallots and chilies. When shallots are softened, add garlic and stir-fry until fragrant. Reduce heat to medium/medium-low and stir in curry paste; when fragrant, stir in lime juice, fish sauce, hoisin sauce and sugar. When sugar is dissolved, stir in beef. Stir-fry slowly until mixture is dry and beef is lightly browned. Stir in beans and stir-fry until beans are hot. Stir in basil leaves and plate.

1 tbsp / 15 mL dark soy sauce

2 tsp / 10 mL sesame oil

½ tsp / 2 mL ground white pepper

1 tbsp / 15 mL cornstarch

Vegetable oil

1 cup / 250 mL light chicken or pork stock

¼ cup / 60 mL each dark soy sauce and light soy sauce

3 tbsp / 45 mL Chinese rice wine or sake

1 tbsp / 15 mL Chinese black vinegar or balsamic vinegar

2 tsp / 10 mL fermented bean curd

2 tbsp / 30 mL rock sugar or brown sugar

2 cloves garlic, minced

6 sliced ginger root

1 medium piece cassia/cinnamon bark

2 each black cardamom pods star anise

2 tsp / 10 mL coriander seeds

½ tsp / 2 mL Sichuan peppercorns (prickly ash)

½ tsp / 2 mL white or black peppercorns

4 whole cloves

1 rutabaga, peeled and cubed

2 green onions, cut into short pieces

Mix pork with soy sauce, sesame oil and white pepper; mix in cornstarch; let sit 10 minutes. Heat about ½-inch/1 cm oil in skillet or wok; in batches, brown pork and drain.

Place pork in large saucepan; add stock, dark and light soy sauces, wine and vinegar. Stir in bean curd until dissolved; add sugar and garlic and bring to boil. Reduce heat to simmer. Tie ginger, cassia bark, cardamom, star anise, coriander seeds, Sichuan and white peppercorns, and cloves into cheesecloth bundle and add to pot. Simmer, covered loosely, for 30 minutes.

 Add rutabaga to pot and continue simmering until meat and rutabaga are tender. Stir in green onions. Serve with rice.

The Spices:

2 large pinches of saffron threads (optional)

½ teaspoon turmeric

¼ teaspoon cayenne pepper

1 cinnamon stick

½ teaspoon ground cinnamon

1 teaspoon ground ginger

The Vegetables:

2 tablespoons olive oil

1 large yellow onion, thinly sliced

2 white turnips, peeled and cut into ½-inch wedges

6 medium-sized carrots, cut into 3-inch pieces

3 medium-sized parsnips, peeled and cut into 2-inch pieces

Half butternut squash, cubed

1 cup cooked chick-peas

1/3 cup black raisins

1 jalepeno pepper, seeded, and finely diced

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 cups vegetable broth or water

Salt and pepper

I box couscous, prepared as per box instructions

Heat oil in a large, heavy pot over medium heat. Add onion and cook, stirring, for 10 minutes. Add the saffron, ground spices, and cinnamon stick. Lightly salt and cook for another 3 minutes or until the onions have begun to soften, stirring occasionally. (*The onions should be aromatic and golden.)

Add the turnips, carrots, parsnips, squash, chick-peas, raisins, jalapeno, cilantro, and parsley. Give the mixture another stir to combine; add broth. Bring to a boil, lower the heat, and simmer, covered, for 25 minutes or until the vegetables are nearly tender. Adjust seasoning with salt and pepper. Serve with couscous and Cilantro Salsa (follows).

CILANTRO SALSA:

2 cups cilantro, leaves and stems, roughly chopped

1 jalapeno, seeds and veins removed, roughly chopped

Grated zest and juice of 2 limes

2 garlic cloves

5 tablespoons olive oil

Salt

Combine cilantro, jalapeno, lime zest and juice and garlic in a blender or food processor. Blend until well chopped, adding oil gradually. Season with salt and additional lime juice or a little white wine vinegar,  if desired.

Fried Ginger Threads:

3 tbsp / 45 mL peanut or vegetable oil

1 tbsp / 15 mL very fine julienned ginger

5-inch / 13 cm length Chinese bacon (larou)

1-inch / 2.5 cm length peeled ginger, sliced

1 green onion, roughly chopped

4 cups / 1 L halved brussel sprouts

2 tbsp / 30 mL ginger oil (see above) or peanut or vegetable oil

2 cloves garlic, sliced

2 tsp / 10 mL light soy sauce

Fried Ginger Threads: Fry ginger in hot oil, over medium-high heat, until crispy; drain in strainer, reserving oil.

Place bacon in small bowl; cover with ginger slices and green onion. Steam over medium-high heat in covered pot on rack over boiling water until bacon is tender, 15 to 20 minutes. Let cool. Slice bacon and reserve juices. Blanch sprouts in boiling water until tender-crisp; drain.

In wok or frying pan, heat reserved ginger oil (or plain oil with ginger slices) over medium-high heat; add garlic and fry until fragrant but not browned. Add Brussel sprouts, toss then add reserved bacon juices and light soy sauce. Stir-fry until hot and sprouts are tender, adding a little water is pan is too dry. Plate and garnish with fried ginger threads

2 medium russet potatoes (about 500 g)

2 medium sweet potatoes (about 500 g)

1 large egg, beaten

1/2 teaspoon freshly grated nutmeg

1 teaspoon salt

1 -1/2 cups all purpose flour (approx)

Brown Butter with Sage & Parmesan

1/3 cup salted butter

2 tablespoons chopped fresh sage

Freshly grated Parmesan cheese

Dried chili flakes (optional)

Preheat oven to 400°F.  Place potatoes and sweet potatoes on baking sheet and roast until very tender when pierced with knife, about 45 minutes to 1 hour. Cool slightly.

While potato is warm, press through potato ricer into medium bowl (or grate on box grater). In larger bowl, combine flour, nutmeg and salt.  Gradually add potato mixture and egg, kneading gently until dough just holds together and is almost smooth. *If dough is very sticky, add more flour by tablespoon. You should still see potato in the dough.

Divide dough into 8 pieces. Roll each piece into 1-inch-diameter rope, on a floured work surface, incorporating additional flour if required. Cut dough into 1-inch lengths and make grooves in each piece with gnocchi board or back of fork.

Cook gnocchi, in batches, in a large pot of boiling salted water, removing from water as soon as they have risen to the surface, about 2 minutes.

Brown Butter with Sage & Parmesan: Meanwhile, melt the butter in a large skillet over moderately high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Remove from heat.

When all the gnocchi is cooked, return butter to a low heat; add sage and saute for about one minute or until wilted. Add cooked gnocchi to the pan. Toss until the gnocchi are coated with the brown butter. Finish with Parmesan cheese and a few tablespoons of the cooking water to create more saucy texture, if desired. Serve immediately with additional passed cheese and chili flakes.

Makes 4 to 6 servings

1 large head cauliflower, trimmed

1 cup milk

1 tablespoon butter

1 leek chopped, white and light green parts only (optional)

1 tablespoon all-purpose flour

1 cup shredded Oka cheese

Pinch each of salt and paprika (or hot paprika)

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

2 tablespoons butter, melted

Preheat oven to 400 degrees.

Meanwhile, steam cauliflower until knife-tender, about 10 minutes. Cut-up into large florets and place into greased 8-cup casserole dish. *Reserve cauliflower steaming water for thinning sauce.

Meanwhile warm milk until just heated through.

In large saucepan, melt butter.  Saute leek, if using until tender. Add flour, stirring for about 2 minutes until butter is absorbed and flour turns light golden. Stir in warm milk, a little at a time, until combined with flour and sauce begins to form. Switch to a whisk and whisk sauce until smooth.

Continue cooking until sauce is thick enough to coat the back of a spoon, about 5 minutes. Add Oka cheese and stir until melted. Season with salt and paprika. Thin sauce with a little of the reserved cauliflower water if desired. Pour cheese sauce over cauliflower.

In a small bowl, combine breadcrumbs, Parmesan cheese and butter. Sprinkle over cauliflower. Bake, uncovered, until topping is golden brown and sauce is bubbly, about 25 minutes. Let cool 5 minutes before serving.