Tuesday, February 15, 2011 at 9:13AM 
Recipe courtesy of Alison Bermack, Cooking With Friends Club
Makes 20
3 tablespoons olive oil
2 pounds ground chicken
2 large onions, diced
2 tablespoons freshly grated ginger
4 garlic cloves, minced
½ teaspoon cumin
1 teaspoon kosher salt
4 tablespoons curry powder
1 cup petit peas
Sunday, March 27, 2011 at 9:16PM 
Recipe is courtesy of Daniel Lanzliotta, The Mindful Chef.Sunday, February 13, 2011 at 8:14PM Recipe courtesy of Chef Michael Couso at Richie Cecere's Restaurant and Bar.
Yield: 4 Servings
4 – 14- 16 oz. Center Cut Pork Chops
Salt & Pepper
2 Tbsp. sweet cream butter
1 shallot, minced
1 Grannie-Smith Apple, julienned
2 Tbsp. bacon, cooked and diced
Tuesday, February 15, 2011 at 10:23AM 
For the prunes:
1/2 cup orange blossom water
2 cinnamon sticks
2 tsp. black pepper
2 tsp. ground ginger
1 tsp. salt
2 Tbsp. olive oil
1 – 3 Tbsp. honey (adjust to taste)
2 cups dried prunes (also excellent with raisins or apricots)
Sunday, February 13, 2011 at 8:21PM Recipe Courtesy of Christina O'Neill
Ingredients:
1 package Dumpling Wrapper
Filling:
2 cups of chopped bok choy
¼ Cup of chopped Scallions
3 tsp salt, divided
2 tsp minced garlic
2 tsp minced ginger
6 Tbsp light soy sauce
1 Tbsp vegetable oil
1 egg
1 pound lean ground pork
1 tsp cornstarch
2 Tbsp sesame oil
Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
½ tsp ginger slivers
½ Tsp chopped Scallions
