Eggplant and Spinach Lasagna Spirals - Adapted from Epicurious.com

Start by baking 2C diced (about 1/2" dice) eggplant (we used baby ones) in a 350 degree oven for about 30 min and set aside. Blanch 5 oz. swiss chard (original recipe calls for spinach) in boiling water for 2 min. Drain and squeeze dry. Cook 4 lasagna noodles until they are al dente; cut them in half width-wise and set aside. Mix the eggplant, greens, 2C Ricotta cheese, 1/4C Parmesan cheese, 1 egg yolk and salt and pepper to taste. Place some of the mix onto the lasagna and roll them into packets. Place the packets in an oven proof dish and cover with your favorite tomato cooking sauce. Dust with Parmesan cheese and bake, covered, in a 375 degree oven for 30 min. They make a nice meatless dish or would be a good accompaniment to a veal or chicken dish. We served them with a crusty bread and a dry red wine.

Thai Chicken Thighs with Pasta and Limas - Adapted from cooking.com

This is another recipe that uses a good portion of basil. Make a mix of 1/3C chopped cilantro, 1/3C chopped basil, 3t soy sauce, 3t fish sauce, 3t minced garlic, 3t minced fresh ginger and hot peppers to taste. The original recipe suggested marinading the chicken in the mix but it was so close to a paste that we just stuffed the mix under the skin of 6 chicken thighs about 2 hrs before grilling. They were grilled on the Weber for about 10 min on a side. The pasta and lima beans were cooked on top of the stove.