Turkey Meatballs w/ Lemony Ricotta Pasta

1 lb penne or gemili pasta
15 ounce package fresh ricotta cheese
1 cup grated parmesan cheese
2 tbsp olive oil
zest of 1 lemon
juice of half the lemon
1/2 tsp salt
1/2 tsp pepper
1/2 cup loosely packed basil, sliced thin

Set a pot of water to boil. When it boils, add a few teaspoons of salt and the pasta.

In a metal bowl wide enough to fit over the top of the pot, mix together the remaining ingredients, excluding the basil. When there are 2 minutes remaining in the pasta's cooking time, place the bowl over the pot and slowly stir the ricotta and other ingredients. You should see it loosening as it warms.

When the pasta is cooked al dente, drain it, add the basil to the bowl or sauce and toss with the drained pasta.

Chicken Fu-Yung

1 lb. chicken breast fillet, skinned
salt and pepper
3 tsp. dry sherry
2 tbs cornstarch
4 eggs
3 scallions, finely chopped
3 tbsp vegetable oil
5 oz. green peas
1 tbsp Light Soy Sauce
a few drops of sesame oil

Cut the chicken across the grain into very small, paper-thin slices, using a cleaver. Place the chicken slices in a shallow dish.

Mix 1/2 tsp salt, pepper, dry sherry, and cornstarch in a small bowl

Pour the mixture over the chicken to coat

Beat eggs in a small bowl with a pinch of salt and scallions

Heat the oil in a preheated wok or deep skillet. Add the chicken slices and stir fry for 1 minute, making sure that the chicken slices are kept separated

Pour the beaten eggs over the chicken, and lightly scramble until set. Stir the oil from the base of the wok so that the fu yung rises to the surface.

Add the peas, light soy sauce, and salt to taste, and blend well. Transfer the fu yung to serving dishes and sprinkle with sesame oil and serve.

Thai Beef salad

Marinated beef strips with Boston lettuce, egg, blue cheese, tomato, scallions.