Vegetable

Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance.

Chop the onion and caramelize it with a little olive oil in a large oven-safe pan

Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish).

Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.

Heat large skillet to medium-high (350 F for an electric skillet). Add butter and melt, quickly adding garlic and allow to brown for 1 minute. Add the spinach, reduce heat to medium and cook, uncovered, until it wilts and much of the juices evaporate. Depending on the moisture of the spinach, it may exude quite a bit of liquid. Cook until there is 3-4 tbs of liquid left. Add the cream and cook for 1-2 minutes. Sprinkle in parmesan and mix - it may be a bit thin, give it a minute in the pan.

If you are not a garlic fan (heathen), it cdan be replaced with 1/2 tsp of lemon zest for a different taste.

1. Cut the squash into large pieces. Using a sharp knife, carefully remove the skin.
2. Scoop out and discard the seeds. CHop the squash into small chunks. Remove all the fat from the bacon and roughly chop it into small pieces.
3. Heat the oil in a large saucepan. add the onions and garlic and cook for 3 minutes or until they begin to become soft.
4. Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer.
5. Add the chopped squash, potatoes and stock. Bring to a boil and simmer for 15 minutes or until potatoes and squash are tender.
6. Blend the cornstarch with 2 tbs water and add to the soup with the sour cream. Bring to a boil and simmer, uncovered, for 3 minutes. Adjust the seasoning and add hot-pepper sauce to taste.
7. ladle the soup into warm bowls and sprinkle the cheese on top. Serve with crusty bread to scooup up the melted cheese!

I think this soup should've been slightly thicker, and definitely don't skip the 'trim fat' step of the bacon. I'd say 3 good pinches of salt was about right, and pepper can go right on top when serving.

Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside. (The burner from a turkey fryer is great for this).

Put the vegetable oil in the wok and get it hot. You can use about half the oil here if you want. Add the garlic and toss until fragrant. This will take less than 30 seconds, probably.

Add dou miao and salt in batches; let dou miao wilt slightly before adding more.

As moisture from the leaves evaporates, add water if necessary. (I haven't found it necessary to do so yet).

Note: Finding nutritional info on this is hard, in part because I'm not sure what kind of pea sprouts these are; I think they're probably snow pea sprouts, which are 40 calories and 3g/fiber per cup.