Preheat the oven to 400F. Soak the bulgur in boiled hot water for about 30 minutes, drain excess. Combine the zucchini, carrot, onion, and bell pepper on a cookie sheet and drizzle with 2 tbsp of olive oil. Season with salt and pepper. Roast for 20 minutes. Remove from the oven to cool slightly. Meanwhile add 2 more tbsp of olive oil to the bulgur, and the juice of the lemons. Stir in the chili flakes, tomato and cucumber. Add the cooked veg and all the accumulated juices in the pan. Stir well. Serve at room temperature.

Heat the oil in a skillet and saute the shallots until golden brown. Add the garlic and ginger and cook 1 minute. Stir in the red pepper powder, and sugar and stir well for 30 seconds. Add the fish sauce and then scrape into a jar and set aside.
Season the chicken on both sides with salt and pepper. Cook on both sides in a frying pan until done. Let rest a few minutes and then slice 1/2 inch thick.
Slice open the buns and slather on mayo, some of the chile sauce, tomato, cilantro, and carrots. Top with the chicken. Serve.

Combine the soy suace with hoisin, sambal oelek, and vinegar. Heat a wok and add the oil and heat until smoking. Add the pork and the weiners and saute 2 minutes. Add the scallions, ginger, and garlic and cook 1 minute. Add the rice and stir well to break up lumps. Fry until browned in spots. Add the sauce mixture and cook 2 minutes. Add the cilantro, and pineapple. Serve.

1. Combine the fish sauce, lime juice, water, sugar, and sambal oelek in a bowl.  Stir well.  Set aside for dipping at the table.
2. One at a time, dip the rice paper wrappers in warm water until softened.  Lay some of each of the remaining ingredients on top.  Roll up.  Place on a plate, cover with plastic wrap, and continue until finished.
3. Serve with the sauce.

1. Preheat the oven to 400 F.
2. In a large saucepan heat 2 tbsp of olive oil.  Add the beef and pork and brown briefly.
3. Add the onion, and garlic and stir well.
4. Stir in the rest of the seasonings and then add the water.
5. Bring to a simmer and cook 5 minutes.
6. Add the potato and cook a further 15 minutes uncovered. Check seasoning.
7. Meanwhile prepare the pie crust (I used the crisco recipe and it worked well)
8. Lay the pie crust in a pie plate.  Pour in the meat mixture, not including any excess liquid.
9. Lay on the top of pie and poke holes for steam.
10. Brush with a beaten egg.
11. Bake 30 minutes.
12. Let cool 10 minutes before slicing and serving.

In a bowl combine the vinegar, buttermilk, olive oil and season with salt and pepper.  Add the apple and mix well.  Just before serving add the watercress and toss well.  Serve.

In  a bowl combine 2 tbsp of the water with the baking powder and set aside.  In a blender combine the remaining water, flour, semolina, yeast, and sugar.  Process until smooth.  Add the salt and the baking powder mixture.  Process 30 seconds longer.

Pour in a large bowl, cover with a kitchen towel, and let stand at room temperature for 1 hour.

Combine the butter and honey and set aside.

Whisk the batter until creamy.  Cook like crepes in a non-stick pan with a little canola oil.

Remove from pan and drizzle with butter and honey.  Roll up.  Keep warm until you are ready to serve.

1. Drizzle the steak with olive oil and season with salt and pepper.
2. Grill steak, allow to rest.  Thinly slice.
3. Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
4. Mix in the meat.
5. Distribute rice between bowl. Top with meat mixture.  Lay mixed greens on top.  Serve.

• Preheat the oven to 400 F.
• Place the tomatoes cut side up on a baking sheet.  Drizzle with olive oil.  Season with salt and pepper, and sprinkle with the sugar.  Sprinkle on the thyme.  Place in the oven and turn off the heat.
• Leave the tomatoes in the oven without opening the door overnight.
• Remove.
• Place 2 tomato halves per person on a bed of greens.
• Sprinkle with crumbled goat cheese and roughly chopped basil.
• Sprinkle with lemon juice and olive oil.  Serve.

1. Preheat the oven to 375 F.
2. Combine the 2 tbsp sugar with cream cheese.  Mix well and set aside.
3. Combine the flour, sugar, cocoa, baking powder, salt, egg, milk, and canola oil.  Mix well.
4. Spoon a little of the chocolate mixture into a lined muffin tin.
5. Place a tbsp of cream cheese on top of each chocolate mixture.  Cover with remaining mixture.
6. Bake for 25 minutes.
7. Serve.