2 tablespoons extra-virgin olive oil
1 pound ground beef
4 teaspoons minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes
2 tablespoons tomato paste
2 28-ounce cans Italian peeled tomatoes, chopped, juices reserved
1 28-ounce can tomato puree
2 cups chicken broth
2 bay leaves
6 thyme sprigs, tied together with kitchen string
pinch of sugar
salt and pepper
1 pound Italian sausage, casings removed
2 pounds ricotta cheese
1/4 cup finely chopped flat-leaf parsley
1 tablespoons dried basil
1/2 cup grated Parmesan cheese
1 pound packaged mozzarella, shredded
1 egg, beaten
1 package dried lasagna noodles

1. In a large saucepan, heat the olive oil until shimmering. Add the beef and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices and the tomato puree along with the chicken broth, bay leaves, thyme and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 7 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

2. Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Crumble into 1/2-inch pieces with back of wooden cooking spoon as sausage is cooking. Drain the sausage and set aside.

3. In a large bowl, combine the ricotta with the parsley, basil and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

4. Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water.

5. Preheat the oven to 375 degrees. Spread 3/4 cup of the sauce in the bottom of a large glass or ceramic baking dish. Line the dish with 4 overlapping noodles. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the sausage, 1 cup of the sauce and another 4 noodles. Repeat the layering two more times with the remaining ricotta, sausage and another 2 cups of sauce. Top with 4 noodles and cover with remaining sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

6. Bake the lasagna for about 45 minutes, or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Ingredients:

2 pounds fresh clams, scrubbed and rinsed
1 pound dry spaghetti
1 clove garlic, sliced
1/2 teaspoon red chili flakes
1/2 pound fresh shiitake mushrooms, stemmed and thinly sliced
1 tablespoon olive oil
2 tablespoons sake
2 tablespoons soy sauce
1 sheet nori seaweed, julienned
1 green onion, thinly sliced
salt

1. In a large pot with salted boiling water, cook the spaghetti until al dente. Drain and set aside, reserving 1/3 cup of the pasta cooking water.

2. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chili pepper flakes and cook until fragrant, about 5 minutes. When the garlic slices start to turn golden, add the mushrooms and clams and stir. Pour in sake, cover the pan with a lid, and cook the clams until they open, about 5 to 6 minutes. Discard any clams that do not open. Season with soy sauce and stir. Add the cooked spaghetti and stir. If sauce is too dry, add a bit of reserved pasta cooking water and soy sauce to taste.

3. Arrange on a serving plate and sprinkle with the nori and green onions.

This dish makes a healthy meal on its own and the vegetables can be replaced with whatever is season. Best of all, you can make it ahead of time since it can be served room temperature or chilled.

Ingredients:

4 dried shiitake mushrooms
6 pieces dried cloud ear
8 ounces dried bean thread noodles
2 tablespoons cooking oil
1 teaspoon minced garlic
1 cup thinly sliced cabbage
1/2 cup shredded carrots
1/2 cup chicken broth
2 cups mung bean sprouts
2 eggs, lightly beaten with a dash of salt
2 tablespoons oyster flavored sauce
1 teaspoon sugar
2 teaspoons sesame oil

1. Soak mushrooms and cloud ears in warm water to cover until softened, about 15 minutes; drain. Thinly slice mushrooms and cloud ears. Soak bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut noodles into 8-inch lengths.

2. Heat 1 tablespoon oil on medium-high heat in a small frying pan. Pour in 1/3 of beaten eggs and swirl pan to cover entire bottom. Cook until egg is lightly browned on bottom and set on top, about 1 minute. Turn sheet over and cook 10 seconds; slide out of pan. Repeat to make 2 more egg sheets. When sheets are cool, cut in half, stack and slice crosswise into 1/8-inch shreds.

3. Place a wok over high heat until hot. Add remaining tablespoon cooking oil, swirling to coat sides. Add garlic and cook, stirring until fragrant, about 10 seconds. Add mushrooms, cloud ears, cabbage, and carrots; stir-fry for 30 seconds. Add bean thread noodles and broth; cook for 2 minutes.

3. Add mung bean sprouts, egg shreds, oyster flavored sauce, sugar, and sesame oil; cook until heated through. Remove to a serving bowl and serve room temperature or chilled.

Adapted from A Platter of Figs, I made this recipe countless times last summer when I had access to both fresh tomatoes and homegrown basil. Throw a dollop of creamy ricotta cheese on there too, and you’re in heaven.

Ingredients:

1 large shallot, finely diced
1 tablespoon balsamic vinegar
Salt and pepper
3 tablespoons olive oil
1 garlic clove, minced, plus another peeled garlic clove
2 pounds tomatoes, diced
1 loaf Italian ciabatta
1/2 pound fresh ricotta
1/2 teaspoon red pepper flakes
A handful of basil leaves

1. In a bowl, mix the shallots and vinegar with a little salt. Whisk in the olive oil. Add the garlic and the cherry tomatoes, season with salt and pepper, and toss gently. Leave to marinate for a few minutes.

2. Cut the ciabatta into 1/2-inch slices. Spread the slices on a baking sheet and toast on both sides under the broiler until golden. Rub the toasts very lightly with a peeled garlic clove.

3. Spread a tablespoon of fresh ricotta on each toast, them put them on a platter. Spoon the marinated tomatoes over the toasts. Sliver or tear the basil leaves and arrange over the crostini.

The best thing about making crostini is that the rules are bendable and you can use your imagination to create whatever toppings suit your taste. Measurements aren’t as strict either and you can drizzle or sprinkle to your heart’s content. For me, the spicy mozzarella-basil crostini were a great contrast against the fig-prosciutto crostini, which I drizzled with balsamic vinegar for a sweet-sour kick.

Ingredients:

1 loaf ciabatta bread, sliced into 1/2-inch slices
1 clove garlic, peeled and sliced in half
6 ripe figs, each torn in half
12 slices prosciutto
olive oil
balsamic vinegar
salt and black pepper
3 medium-sized balls buffalo mozzarella, each torn into quarters
1 red chili, seeded and chopped
1 handful basil, julienned

1. Toast the slices of ciabatta in a heated oven for about ten minutes at 350 degrees. While the slices are still hot, rub them gently with the cut side of the garlic and drizzle with lightly drizzle with olive oil.

2. Set aside half of the crostini. With the first batch of crostini, place one or two fig halves on each crostini. Drape a piece of prosciutto over and under the figs on each of the crostini, and lightly drizzle with balsamic vinegar and olive oil. Sprinkle with black pepper.

3. With the second half of the crostini, top slice with a piece of torn mozzarella. Sprinkle chopped chili over the mozzarella. Lightly season with salt and drizzle with olive oil. Top each of these crostini with the basil.