Serves 6 to 8

• 2 Tbsp oil
• 1 medium onion, diced
• 4 medium potatoes, peeled and diced
• 1 can corned beef, crumbled
• salt and pepper
• 1 tsp dried rosemary
• 1 tsp dried marjoram

Heat oil in large pan. Add onions and potatoes, sauté until browned. Add corned beef and seasonings. Continue to turn over until it all becomes a nice brown color.

Makes 2½ cups marinade

• 1 cup pure maple syrup
• ½ cup bourbon
• ½ cup vinegar (mix balsamic and regular)
• ½ cup grapefruit juice
• 1 Tbsp grated grapefruit zest
• 1 Tbsp dark brown sugar
• 2 Tbsp Dijon mustard
• ¼ cup soy sauce
• ½ tsp Mapeline
• 1 tsp liquid smoke
• spare ribs

Combine all. Marinate 6–8 hours. Drain (reserve marinade).

Set reserved marinade in a large pan (it will foam up a lot at first) and simmer while the ribs cook. By the end of the whole process, the marinade will be thick when cooled.

Bake ribs dry (covered in foil) for at least 45 minutes at 325°F. Drain fat, then bake uncovered for at least 45 more minutes, basting frequently. Serve with remaining marinade as sauce.

Alternatively, you can finish the ribs (after the dry baking) on a covered grill, with hickory chips for more smoke flavoring. Brush with marinade during last few minutes only.

Serves 4

• 1 Tbsp vegetable oil
• 1 tsp vegetable oil
• 1 pound pork loin
• 1 tsp cornstarch
• 1 clove garlic, minced
• 16 ounces broccoli cole slaw mix
• 1 ounce dried shiitake mushrooms, soaked and drained
• 10 ounces mushrooms, sliced
• 10 ounces cabbage, shredded
• 3 green onions, sliced
• 12 flour tortillas
• hoisin sauce
• ⅓ cup soy sauce
• 1/8 cup dry sherry
• 1 ⅓ tsp fresh ginger, grated
• ⅔ tsp sugar

Make stir fry sauce with soy, sherry, ginger, and sugar.

Stem and thinly slice shiitake mushrooms.

Toss pork with cornstarch in medium bowl. Heat large deep skillet or wok over high heat. Add 1 Tbsp oil and heat until shimmering. Add pork to skillet and cook, stirring, until beginning to brown, 3–4 minutes. With slotted spoon, transfer to clean bowl.

Add remaining 1 tsp oil to skillet. Add garlic and cook 15 seconds. Add vegetables and stir fry sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions. Makes 8 cups.

Heat tortillas, serve mixture on tortillas that have hoisin sauce on them.

(Can use coleslaw mix instead of shredded cabbage.)

Per serving: 926 calories, 24g fat, 38g protein, 137g carbohydrate, 10g fiber, 2.5g sodium.

• 5½ Tbsp olive oil
• 1 can (28 oz) crushed tomatoes
• 1 Tbsp chopped fresh oregano
• 1 medium yellow onion, halved lengthwise then cut into wedges
• 1 medium bell pepper, cut lengthwise into thin slices
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp red chili flakes
• 1 pound Italian sausage (removed from casings), sweet or spicy
• 2 pounds of prepared polenta
• ½ pound fresh mozzarella in ¼-inch slices

Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.

While the tomatoes are cooking, in a large frying pan heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper and chili flakes. Cover the pan, lower the heat to medium, and coo until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

While the sauce is cooking, coat the bottom of a 9 by 13 inch baking pan with 1 Tbsp oil. Add the cooked polenta to the pan. Coat the top of the polenta with the remaining ½ Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.