Ingredients

• ½ cup angel hair coleslaw
• ½-inch piece fresh ginger
• 1 large egg
• ¼ cup black beans
• 1 cup ground pork
• 2 tablespoons sliced fresh green onions
• 1 teaspoon chunky garlic stir-in paste
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons hot sauce
• 20 wonton wrappers
• ½ cup sweet chili sauce

Steps

1. Chop coleslaw. Peel ginger, then chop finely (1 teaspoon). Separate egg for white (reserve yolk for another use). Drain and rinse beans.
2. Combine in large bowl: pork, coleslaw, ginger, onions, garlic paste, soy sauce, sesame oil, hot sauce, and egg white; mix thoroughly (wash hands). Fold in black beans, stirring carefully so beans don't break.
3. Arrange wonton wrappers on flat work surface. Spoon 1 tablespoon pork mixture into center of each wrapper, then fold sides toward middle over filling to form dumplings.
4. Bring 2–3 inches water to a boil in wok (or large sauté pan). Arrange dumplings in steamer basket (in batches, do not overcrowd) and cover basket. Place steamer basket carefully into wok (water should not touch bottom of basket). Steam 7–8 minutes until filling is 165°F. Repeat with remaining dumplings. Serve with sweet chili sauce.

Ingredients

• 12 frozen empanada shells
• 1 tablespoon fresh cilantro
• ½ cup ground beef
• ¾ cup sliced fresh green onions
• ½ cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• ¼ cup golden raisins
• ¼ cup sliced Spanish olives
• 2 teaspoons chunky garlic stir-in paste
• 1 tablespoon tomato paste
• ¼ cup beef stock
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 large egg
• Parchment paper

Steps

1. Set empanada shells out to thaw. Preheat oven to 375°F. Chop cilantro.
2. Combine in medium saucepan on medium: beef, onions, tri-pepper mix, raisins, olives, cilantro, garlic paste, tomato paste, stock, cumin, salt, and pepper; simmer mixture 10–12 minutes, stirring often, until liquid has been absorbed and beef is 160°F. Spread mixture onto baking sheet and let stand 15 minutes.
3. Beat egg. Arrange empanada shells on flat work surface; brush edges with beaten egg. Spoon 2 tablespoons beef mixture into center of each empanada shell, then stretch dough and fold in half over filling; crimp edges with fork to seal. Brush beaten egg over empanadas.
4. Line second baking sheet with parchment paper. Arrange empanadas on baking sheet; bake 10–12 minutes until golden and crisp. Serve.

Ingredients

• 2 medium zucchini, sliced
• ⅛ cup fresh basil leaves, chopped
• 1 cup Deli fresh mozzarella cheese
• ½ cup grated Parmesan cheese, divided
• ¾ cup Galbani Whole Milk Ricotta Cheese
• ¼ teaspoon Morton Coarse Kosher Salt
• ⅛ teaspoon pepper
• 2 cups Little Italy in the Bronx Marinara Sauce, divided

  Utensils and Cookware

• Peeler
• Chef's knife
• Cutting board
• Mixing bowls
• Variety of measuring spoons
• Measuring cups
• Spatula
• 8-inch square baking dish

Steps

1. Preheat oven to 375°F. Cut zucchini lengthwise into ⅛-inch-thick strips. Chop basil.
2. Combine in medium bowl: mozzarella, ¼ cup Parmesan, ricotta, basil, salt, and pepper. Place 2 zucchini slices side by side vertically on a flat work surface, then lay
   2 zucchini slices horizontally across the vertical slices. Spoon 2 tablespoons cheese mixture down the middle of the horizontal zucchini slices. Fold horizontal zucchini slices over filling, then fold vertical slices over to form rollatini. Repeat with remaining zucchini slices and cheese mixture.
3. Spread 1 cup marinara sauce in the bottom of an 8-inch square baking dish. Arrange rollatini over marinara sauce, seam-side down. Pour remaining 1 cup marinara sauce over rollatini, then sprinkle with remaining ¼ cup Parmesan. Bake 20 minutes until rollatini are hot and sauce is bubbling.