SOY SCALLION NOODLES (Cong You Ban Mian) from http://thewoksoflife.com/

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1/4 cup oil
3 cups julienned scallion
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
2 teaspoons sugar
1 pound regular Chinese white noodles, cooked until al dente
(if you want to add the pork component, you’ll also need 1 cup ground pork, 3 more tablespoons oil, and an extra 1/2 cup of chopped scallion)
Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, take out about half of the scallions and set aside. Leave the rest in the wok, and add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.

If you want to add pork to your noodles, simply brown the ground pork over high heat with about 3 tablespoons oil. Stir in 1/2 cup chopped scallions, and season with a bit of salt.

This recipe serves four to six. Portion out the noodles into bowls, and start with a couple teaspoons sauce (it really doesn’t take much!). You can keep adding a bit more until the saltiness is to your liking. If using the pork, add a spoonful of of your crispy pork and scallion mixture to the top, along with a small handful of the reserved fried scallions. Toss it all together and dig in. Serves 6

Baked Kale Chips – allrecipes.com

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1 bunch of kale
olive oil
salt & pepper to taste
Preheat an oven to 350 degrees F (175 degrees C).

Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

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Rosy Cucumber Soup Recipe by Nina Graybill and Maxine Rapoport

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2 large cucumber
16 ounces pickled beets, drained, juice reserved
1/2 cup onion
2 tablespoons parsley
3 cups chicken broth (use veggies broth)
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream
green onion tops chopped

1. In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days before serving.

2. Sprinkle with chopped green onion tops or chives before serving. Serving Size: 6

Sardou-Inspired Egg en Cocotte from food52.com blog

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1 oil-packed anchovy fillet
1/2 small clove garlic
1/2 tablespoon olive oil
2 cups spinach leaves (or chopped kale or chard)
2 artichoke hearts – you can used canned, frozen, or fresh ones you cook yourself – halved
salt and pepper
1 large egg
1/2 tablespoon heavy cream
1 pinch sweet paprika
1 pinch cayenne
1 teaspoon shredded Parmesan

Heat your oven to 350°F. Using a large knife, smash and chop the anchovy fillet and garlic to a coarse paste. Heat the olive oil in a small skillet until shimmering, then add the anchovy and garlic, and cook for 2 minutes. Add the greens and cook for a couple minutes, until wilted. Gently stir in the artichoke heart pieces plus a sprinkling of salt and pepper. Transfer the vegetable mixture to a small baking dish or ramekin, and push it a bit to one side to make a little space for the egg. Crack the egg on top and drizzle the cream over the whole thing. Sprinkle with more salt and pepper, plus a pinch of paprika and cayenne and the Parmesan. Put the baking dish/ramekin in another larger dish and pour warm water around it to come halfway up the sides. Bake until the white of the egg is set, but the yolk is still runny, about 15 minutes. Serve warm, and accompany with crusty bread, if you wish.

http://food52.com/

Maman’s Cheese Souffle from Jacque Pepin

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6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 extra-large eggs
2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
3 tablespoons minced fresh chive blades

Preheat the oven to 400 degrees F.

Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.

Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook.

Bake for 30 to 40 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately. Yield:4 servings

Italian Salad Dressing from the Brown Eyed Baker

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⅓ cup olive oil
3½ tablespoons vinegar (suggestions: salad, red wine, or balsamic)(1 tbsp balsamic 2.5 tbsp red wine vinegar)
2 tablespoons grated Romano cheese
1 teaspoon granulated sugar (3/4 tsp honey)
1 teaspoon freshly ground black pepper (3/4 tsp black pepper)
¾ teaspoon salt
¼ teaspoon garlic powder

1. Add all of the ingredients to a salad shaker, mason jar or other container. Close with a tight-fitting lid and shake for about 10 seconds to combine. Drizzle over salad and serve! Leftover dressing can be stored in the refrigerator for up to 2 weeks.

yield: A generous ½ cup dressing prep time: 10 minutes total time: 10 minutes

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Smoked Salmon & Potato Wonton Pierogies from the Brown Eyed Baker

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For the Pierogies:
1½ lb russet potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 teaspoon canola oil
1/3 cup finely chopped shallots
4 ounces smoked salmon, chopped
2 tablespoons minced fresh dill
Salt and pepper to taste
1 package round dumpling wrapper (about 55)
Canola oil

For the Sauce:
6 ounces Greek-style plain yogurt
¼ teaspoon kosher salt
1 tablespoon minced fresh dill

To Make the Pierogies:
1. Place potatoes in a large saucepan of cold, salted water. Bring to a boil and cook until potatoes are tender. Drain the potatoes, then spoon back into the saucepan set over medium heat to dry the potatoes, about 1 minute. Transfer the potatoes to a medium bowl and mash with 2 tablespoons olive oil until smooth.

2. Heat 1 teaspoon olive oil in a small skillet set over medium heat. Add shallots and cook until they are tender and starting to brown. Stir the shallots, smoked salmon and dill into the potatoes. Season to taste with salt and pepper.

3. Working with one dumpling wrapper at a time, place one rounded teaspoon on one half of wrapper. Using your finger, rub water around edge of the wrapper. Fold over the wrapper and pinch the edges together well. Repeat with remaining wrappers and filling, placing filled pierogies on a baking sheet lined with wax paper.

4. Heat 1 tablespoon canola oil in a large nonstick skillet set over medium heat. Add pierogies, filling the skillet without overcrowding, and brown on both sides. Add ½ cup warm water, cover and cook for 4 minutes. Serve immediately with yogurt sauce. Repeat with remaining pierogies.

To Make the Sauce:
5. In a small bowl, mix yogurt, salt and dill.

*Recipe Note: Make ahead! Pierogies can be stuffed up to 24 hours in advance. Cover with damp paper towel and plastic wrap and store in the fridge

yield: About 55 pierogies and ¾ cup sauce prep time: 1 hour 30 minutes cook time: 20 minutes total time: 1 hour 50 minutes

Chile Sauce from Everyday Food with Sarah Carey

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5 ancho chiles, stemmed and seeded
4 jalapenos, stemmed, seeded, and quartered
4 garlic cloves, roughly chopped
4 tablespoons dark-brown sugar
3 tablespoons unsulfured molasses
3/4 cup ketchup
1/3 cup cider vinegar
1/2 cup fresh orange juice
Coarse salt and ground pepper

In a small saucepan over medium-high, cover ancho chiles with water and simmer until chiles are soft, 5 to 6 minutes. Drain and transfer to a blender with jalapenos, garlic, sugar, molasses, ketchup, vinegar, and orange juice. Blend until mixture is smooth and season to taste with salt and pepper.

COOK’S NOTE:  To store, refrigerate in an airtight container, up to 5 days.

Strawberry Mint Mojito

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8-10 mint leaves
8  strawberries, hulled and thinly sliced
2 oz white rum
1/2 fresh lime, juiced
10 oz club soda
2 1/4 oz simple syrup

In cocktail shaker muddle the simple syrup, strawberries, and fresh mint leaves until just fragrant.  Combine strawberry mixture rum and club soda with ice and pour in a glass. Garnish with a sprig of mint and serve immediately.