Ingredients

2 tablespoons olive oil
1 bunch medium-size asparagus, (about 1 pound), trimmed and cut into 1 1/2-inch pieces on the diagonal
10 ounces shiitake mushrooms, stems discarded (caps halved if large)
1 (10 ounces) frozen corn kernels, unthawed
Coarse salt and freshly ground pepper
3/4 pound top blade chuck steak, sliced into thin 2-inch-long strips (any gristle removed)
1 tablespoon cornstarch

Directions

1. In a 12-inch skillet, heat 1 tablespoon oil over high heat. Add asparagus, mushrooms, and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus are lightly browned and tender, 5 to 6 minutes.
2. Remove from heat and transfer vegetables to a bowl.
3. In another bowl, toss together beef, 1/2 teaspoon salt, and cornstarch until coated.
4. Reheat skillet over high heat with remaining 1 tablespoon oil. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and 1 cup water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds. Serve.

Serves 4.

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Ingredients

1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper

Directions

1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water.
2. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
3. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Makes 1 cup.

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Ingredients

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons finely chopped canned chipotle chile in adobo sauce
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 8- to 10-inch whole-wheat wraps, or tortillas

Directions

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serves 4.

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Ingredients

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large red peppers, cored, seeded, and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons chopped fresh basil

Directions

1. Preheat a grill. Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices. Alternately, crumble the sausage into a saute pan and cook, over medium high heat, until browned.
2. Heat grill to high. Brush dough with olive oil, season with salt and pepper, and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
3. Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions, and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
4. Remove the pizzas from the oven and top with dollops of the ricotta cheese and sprinkle with chopped basil. Let rest for 5 minutes. Slice and serve.

Serves 4.

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