Leafy Greens

The wonderful actress Ming Na taught me this recipe. It was handed down to her from her parents, who owned a successful Chinese restaurant for twenty-five years. It’s not fair! Ming Na is gorgeous and talented and she can cook, too! But, we can console ourselves with these Chinese meatballs. The chopped cabbage is served in a pile, the meatballs in the middle: a head surrounded by a mane . . . a lion’s head. Ming uses mushroom-flavored thick soy sauce. I cannot find that product where I live, so I use finely chopped shiitakes and aged soy sauce.

This is a B-L-D meal: good for Breakfast, Lunch, or Dinner.

In this dish, the hot pasta is served atop a mound of lemon-flavored ricotta cheese. The heat from the pasta will warm the cheese and send the lemony scent straight to your nose.

This recipe is an ode to my friend Leslie Orlandini’s Cider Vinegar Chicken, which I have only heard tell about. Hey, Les! You get an ode and I’m still sittin’ over here, hunched over my computer, open-mouthed, waiting for a taste of the real deal! HINT!

This bread soup has some vegetables in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Serve with a green salad.

Oregon on a plate: From Willamette Valley Pinot Noir to cranberry bogs and filbert trees, this menu celebrates one great state!

Thicker than soup, thinner than stew, this stoup combines sausage, ham, pepperoni, veggies, and arugula. It tastes like a giant Italian sub!