We had been receiving a boatload of green beans in our last few CSA boxes, and needed some new and different ways of preparing them. Jonas found this recipe on ATK's website, and it fit the bill perfectly... In addition to ground pork and some classic Asian spices, we also added baked tofu and served it with rice. Stir-fried Sichuan green beans with rice Recipe source: America's Test Kitchen

You'd think ziti wouldn't be difficult to find in any old grocery store, but you'd be wrong. We stopped at two different places and neither carried ziti. It boggles the mind. We opted for substituted rigatoni... Skillet baked ziti rigatoni Vietnamese kohlrabi salad Recipe sources: America's Test Kitchen for the ziti, and Harmony Valley's newsletter Volume 16, Issue 9 for the sala

This pasta was awesome. The original recipe called for Swiss chard, but we had just received some red kale in our CSA box. They seem fairly interchangeable, so we opted for the kale. It also called for...turnips and greens Recipe sources: Harmony Valley's newsletter, Volume 17, Issue 10 for the turnips, and Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners for the past

Source: MarthaStewart.com Ingredients: * 1 1/2 Pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced * Coarse salt and ground pepper * 2 Tablespoons olive oil... cook, Stirring, until fragrant, 30 to 60 seconds. 4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

The prep work is the most time-consuming part, but all in all it's still a fairly simple meal. This was also the first time we'd ever cooked up kale -- and 14 cups of uncooked kale is a CRAPLOAD of kale...up the pancetta Garlic bread crumbs Wilting the kale Adding cannellini beans and pancetta Voilà! Recipe source: America's Test Kitchen

This was another light recipe from ATK : a beef, broccoli and shiitake stir-fry prepared with brown rice. We ended up having less broccoli than what was called for, but it was all good. The primary goal...we got too carried away with the cooking and the eating to remember much in the way of documentation. Mmm...stir-fry Recipe source: America's Test Kitchen's The Best Light Recipe cookboo

Jonas has been watching what he's eating the past few weeks, so today we decided to try a recipe from ATK's light cookbook. (If you're not familiar with ATK's "schtick," they take popular recipes and... just out of the frying pan Homemade tomato sauce Light(er) spaghetti and meatballs with grated parmesan Recipe source: America's Test Kitchen's The Best Light Recipe cookbook

Some parts of this recipe turned out well, but there are some things we'd change: Reduce the time that the pizza crust goes into the oven during its initial bake so that the edges don't turn out as crispy...with oil, rosemary and salt Ingredients for mega meatball pizza and zippy Italian popcorn Recipe source: Rachael Ray's 365 No Repeats: A Year of Deliciously Different Dinners

After watching ATK one weekend afternoon, we decided to make their version of beef chili with kidney beans. It was a simple recipe, but it was an agonizing 2-hour wait while it was simmering on the stove...to be in the photo. Beans and tomatoes added After simmering on the stove for two hours After simmering on the stove for two hours Recipe source: America's Test Kitchen

CHINESE SPICY KUNG PAO SAUCE Ming says: "If you've ever been to a Szechuan Chinese restaurant here in the U.S., you've probably seen Kung Pao Chicken on the menu. It's one of the big Chinese classics... Check for flavor and season if necessary. Keep warm to use in recipes or cool to room temperature. Store in an air-tight jar and place in the refrigerator. Source: Simply Ming TV Show - episode #419