Ingredients:

3 cloves garlic, crushed
1 piece small onion, sliced
1/4 kg. pork pigue, cut into chunks
1 piece pork bouillon cube
1 pouch (250 grams) Del Monte Filipino Style Tomato Sauce
150 grams carrot, sliced
1/4 kg. cabbage, sliced

Procedure:

Saute garlic, onion, pork and bouillon cube. Add Del Monte Tomato Sauce, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1 cup water. Simmer for 10 minutes. Add carrot and simmer for 5 minutes. Add cabbage then simmer for 3 minutes. Makes 6 servings.

Ingredients:

8 ounces boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper, divided
1/4 teaspoon salt
2 teaspoons olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1/3 cup dry quinoa, well rinsed and drained
3/4 cup chicken broth
2 tablespoons slivered dried apricots
1 tablespoon grainy mustard
2 teaspoons fresh grated lemon zest
1 1/2 cups chopped broccoli florets

Procedure:

Season chicken with 1/4 teaspoon of the pepper and the salt. In a medium saucepan, heat oil over medium-high. Add chicken and brown on each side. Transfer chicken to a plate and set aside. Reduce heat to medium - add onion and cook until softened and lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in quinoa and gently toast, stirring, for about 2 minutes. Add broth, apricots, mustard, zest and remaining pepper - bring to boil, nestle chicken into the quinoa, cover, reduce heat and simmer, turning chicken halfway through, until the quinoa is done, about 15 to 20 minutes. About 3 to 5 minutes before the quinoa is done, sprinkle the broccoli on top of the quinoa to steam it until crisp-tender. Makes 2 servings.

Ingredients:

8 ounces dry orzo
1 cup vegetable broth
1/2 cup chopped sun-dried tomatoes, divided
1 plum tomato, diced
1 garlic clove
2 teaspoon chopped fresh marjoram
1 tablespoon red-wine vinegar
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
9 ounce package frozen artichoke hearts, thawed
1/2 cup fresh grated Romano cheese, divided

Procedure:

In a large pot of boiling salted water, add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse with cool water. In a food processor, add broth, 1/4 cup sun-dried tomatoes, plum tomato, garlic, marjoram, vinegar and 2 teaspoons oil. Process until just a few chunks remain. In a large skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with salt and pepper. Add chicken to the skillet and cook, until golden outside and no longer pink in the middle, about 3 to 5 minutes per side. Transfer to a plate and keep warm. Add the tomato mixture and bring to a boil - measure out 1/2 cup sauce and place in a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. Slice the chicken. Top each plate with the sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese. Makes 4 servings.

Ingredients:

8 ounces dry soba noodles
2 teaspoons toasted sesame oil, divided
1 tablespoon minced pickled ginger
1 1/4 pound trimmed pork tenderloin, cut into 1″ chunks
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 green onions, chopped
1 tablespoon sesame seeds, toasted
1 cup chicken broth
1/4 cup soy sauce
1/2 cup sliced water chestnuts, drained
1/4 cup chopped fresh cilantro leaves

Procedure:

In a large pot of boiling salted water, add soba noodles and cook according to the package directions. Drain well and set aside. Meanwhile, in a large skillet, heat oil over medium heat. Add ginger - cook until fragrant, about 1 minute. Raise heat to medium-high - add pork, and cook, stirring, until browned on all sides, about 5 to 6 minutes. Season with salt and pepper. Stir in the scallions and sesame seeds - cook, stirring, for 1 minute. Add the broth and soy sauce - reduce heat to medium and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts - toss mixture with the noodles and sprinkle with cilantro to serve. Makes 4 servings.

Ingredients:

16 ounces dry ziti or rigatoni pasta
16 ounces hot Italian turkey sausage, casings removed
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1/4 cup chopped fresh basil
4 ounces shredded mozzarella cheese
4 ounces fresh grated Parmesan cheese

Procedure:

Preheat oven to 350 degrees F. In a large pot of boiling salted water, cook pasta according to package directions - drain and side aside. Meanwhile, cook sausage and onion, in a large skillet over medium heat until browned, stirring to crumble. Add garlic and cook until fragrant, about 1 minutes. Stir in tomato paste and let cook for 1 minute. Stir in salt, pepper, crushed red pepper and tomatoes - bring to a boil, cover, reduce heat and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture and basil. Scoop half of the pasta mixture into a 4-quart casserole coated with nonstick spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake until bubbly, about 25 minutes. Makes 6 to 8 servings.