In a medium sauce pan, heat the water and salt. When the water boils, stir in the wild rice.
Reduce heat to medium-low and simmer, partially covered, for about 40 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Place the water in a large stock pot over high heat.
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 – 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, capers, caper juice, celery, salt, pepper and thyme leaves. Toss well. Serve warm.
Place the water in a small sauce pan over high heat.
Add the quinoa, tomato paste, marjoram, salt and pepper.
When the water boils reduce the heat until the quinoa is simmering. Cook for about 20 minutes.
If the water evaporates before the quinoa is tender add more water 1/4 cup at a time.
When the quinoa is cooked and the water is evaporated, stir in the cheddar cheese until melted.
Place the olive oil in a medium skillet over medium high heat. Add the green onion and cook for about 30 seconds stirring constantly.
Add the corn kernels. Cook, tossing, frequently, for about 10 minutes. If the corn begins to brown too fast, reduce the heat.
Add the lima beans, salt, pepper, cumin, chili powder, and paprika. Toss for about minute.
Add the water and cook for about 4 – 5 minutes until the water is almost evaporated. Serve.
Heat the water in a large pot over high until the water is boiling. Add the spaghetti and cook about 11 minutes, or until al dente.
Immediately drain the pasta and rinse it in very cold water until the noodles are cool. Place the pasta in a large, non-reactive bowl, add the sesame oil and toss the pasta to coat it with the oil. Place the bowl in the refrigerator to chill while you make the sauce.
In a small bowl, whisk together the peanut butter and the warm water until the peanut butter is almost smooth.
Add the soy sauce, vinegar, cayenne and sugar and whisk until smooth.
Add the garlic and green onions and stir well, then allow the sauce to stand for at least 30 minutes. (If you refrigerate the sauce at this point, be sure to allow it to come to room temperature before you add it to the noodles.)
When ready to serve, toss the noodles with the sauce, adding the cucumber and cilantro leaves. Serve.
Line a 9 inch oblong Pyrex dish with foil.
Layer the sliced yams in a 10 inch oblong Pyrex dish.
Place the stock in a saucepan over medium high heat.
When the stock is hot, remove it from the heat and add the garlic, mustard, butter, salt, thyme, and pepper.
Whisk until the butter is melted.
Pour over the potatoes.
Place a piece of foil over the top of the potatoes and press down gently. Place a couple of square or rectangular flat-bottomed plastic containers on top of the foil. Place a stack of heavy books or pans on top of the containers to press down on the potatoes. Let stand for about 30 minutes. Readjust the weight to ensure that there is even distribution of pressure on the potatoes.
Preheat the oven to 325°F.
After 30 minutes of pressure on the potatoes, place the Pyrex in the oven. Leave the foil on top of the potatoes.
Cook for 30 minutes.
Remove the foil and pat the yams down occasionally so that they remain covered with the stock.
Increase the heat to 375°F and cook for another 30 minutes.
Remove, let cool slightly, and serve.
Place the olive oil in a medium sauce pan over medium high heat. Add the shallot and garlic. Cook, stirring frequently, for about 3 minutes.
Add the celery and cook for another 2 minutes.
Add the quinoa, salt and pepper. Cook, stirring continuously, for about 1 minute.
Add the chicken stock and water. When the water boils, reduce the heat until the quinoa is simmering. Stir occasionally.
Cook until the quinoa is soft and the liquid evaporated. Add more water 1/4 cup at a time if needed. Total cooking time about 25 to 30 minutes.
Place the olive oil in a medium skillet. Heat over medium and add the shallot. Cook gently, stirring frequently, for about 1 to 2 minutes until they just begin to turn translucent.
Add the quinoa and stir. Cook for about 1 minute and then add 2 1/2 cups of the water and the pepper.
Simmer on medium, partially covered for about 15 minutes, stirring occasionally. Check to see how close the quinoa is to being done and add more water 2 tablespoons at a time if needed.
Add the peas and 1/2 cup water. Cook for about 4 minutes, stirring frequently. Add the Parmigiano and cook until the cheese is melted.
Place the water in a large saucepan and bring the water to a boil.
While the water is coming to temperature, place the shallots, sherry, and vinegar in a small saucepan over medium heat.
Simmer the sauce until it reduces by half (about 10 minutes).
When the water boils, add the orzo and cook 10-15 minutes or until al dente (or according to package directions.
After the sauce is reduced by 1/2, add the salt, pepper, capers, and butter.
Reduce the heat to very low and stir continuously until the butter is melted.
When the pasta is done, drain the pasta and return the pasta to its saucepan.
Add the sauce to the pasta along with the green onions. Toss and serve.
Place the water in a large stock pot over high heat.
Add the lentils and cook over a moderate boil for about 25 minutes.
Check the degree of doneness about every 3 minutes after 20 minutes and cook until just tender.
While the lentils are cooking, place the 1 1/2 cup water in a small sauce pan over high heat and bring to a boil.
Add the rice and cover. Reduce the heat until the rice is at a simmer.
Cook for about 35-40 minutes until the water has evaporated and remove from the heat. Keep covered.
While the rice and lentils are cooking place the sesame oil in a medium non-stick skillet over medium heat and add the onions.
Cook slowly until they begin to soften.
Increase the heat to medium-high and add the zucchini, salt, pepper and oregano.
Cook, tossing frequently, until the zucchini begins to brown on all sides.
Drain the cooked lentils well and add to the zucchini.
Add the cooked rice to the zucchini and lentils and stir until well blended.
Serve.
