Garlic Pork Potstickers

© Katherine Stetson

Substitute shrimp or beef for the pork and/or basil or cilantro for the mint.  Recipe can easily be halved.  Extra filling can be frozen or used to make mini meatballs served in lettuce cups.

Be sure to get the round dough, not the square, which is used for wontons.

For 48 potstickers:

  • 1 package of 48 potsticker/gyoza wrappers
  • 4 cups Napa cabbage, finely shredded
  • 1 pound ground pork
  • ½ cup scallions, thinly sliced
  • 1 small carrot, peeled and finely grated
  • 6 tablespoons fresh mint, finely chopped
  • 4 garlic cloves, finely minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 egg

Bring a large pot of salted water to a boil.  Blanch the cabbage just until it wilts, about one minute.  Drain and rinse in very cold water.  Drain again and press out as much excess liquid as possible.  Scoop cabbage into a clean tea towel and gently squeeze out remaining liquid.  Empty cabbage into a medium bowl and add remaining filling ingredients.  Mix well and refrigerate for at least an hour.

Set up a potsticker station with the following:  small dish of water, two teaspoons, two cookie sheets lined with parchment paper and a sheet of parchment to lay on the counter for assembling the potstickers.

Remove filling from refrigerator.  Lay out eight wrappers rounds and use teaspoons to place a little less than a teaspoon’s worth of filling in the center of each wrapper.  Lightly rim the wrappers with some water, one at a time, fold over and pleat the seam to seal.  Seat the potstickers seam side up on the prepared cookie sheets.  When all the potstickers are prepared, cook immediately or freeze (on the cookie sheet) and place in freezer bags for later use.

To cook the potstickers, coat a thin layer of peanut oil in a nonstick skillet and heat over medium high heat.  Add the potstickers, seam side up and cook until the bottoms are toasty brown.  Pour in 1/3 cup water and cover.  Continue cooking for 5-7 minutes.  Remove lid and when all the water has evaporated, remove potstickers to a warm platter.  Serve immediately with soy sauce or your favorite Asian sauce.








Herb and Olive Macaroni Salad

© Katherine Stetson

For four-six servings:

  • 1.5 cups elbow macaroni
  • 1 cup chopped green and black olives
  • ¾ cup chopped celery
  • ½ cup mayonnaise (Hellman’s or homemade)
  • ¼ chopped roasted red peppers
  • ¼ cup House Vinaigrette
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon dried dill
  • 1 teaspoon chopped fresh thyme
  • sea salt and freshly ground pepper, to taste
  • ½ cup crumbled feta cheese, optional

Cook macaroni according to package instructions.  Drain thoroughly and pour into a large mixing bowl.  Toss immediately with vinaigrette, salt and pepper.  Allow mixture to cool slightly.

Add remaining ingredients and mix until well combined.  Refrigerate for several hours or serve at room temperature.


© Katherine Stetson

You won’t need to use the entire amount of marinara sauce – but it’s better to have too much than not enough.  Warm remaining sauce and pass separately when serving the pizzagna or store in the ‘fridge for another use.

  • Double batch of Marinara with Ground Beef
  • 16 ounces country style cottage cheese
  • 2 eggs
  • 1 cup finely grated hard provolone or other hard cheese
  • 1 teaspoons freshly ground pepper
  • 2 tablespoons chopped chives (fresh or dried)
  • 1/4 pound Virginia ham, thinly sliced
  • 1/4 pound capicola, thinly sliced
  • 24 slices pepperoni
  • 12 sheets lasagna noodles
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 1 pound mozzarella, grated or diced

Preheat oven to 375 degrees.

In a medium bowl, combine eggs, cottage cheese, chives, pepper and grated hard cheese and mix well.  Set aside.

Add olive oil and salt to a large pot of boiling water.  Submerge lasagna noodles and cook according to package directions.  Drain and lay noodles out on a baking sheet until cool enough to handle.

In a 9×13 baking dish, ladle marinara into pan and spread to coat bottom of pan.  Layer remaining ingredients in the following order:

  • 3 lasagna noodles
  • 1/3 cheese-egg mixture
  • Virginia ham
  • ¼ of the mozzarella
  • marinara sauce
  • 3 lasagna noodles
  • 1/3 cheese-egg mixture
  • capicola
  • ¼ of the mozzarella
  • marinara sauce
  • 3 lasagna noodles
  • 1/3 cheese-egg mixture
  • marinara sauce
  • ¼ of the mozzarella
  • 3 lasagna noodles
  • remaining mozzarella
  • pepperoni slices

Cover pan tightly with foil and place on a baking sheet.  Bake for 30 minutes.  Remove foil and bake an additional 15-20 minutes or until lasagna is nicely browned on top and bubbling.  Remove from oven and allow to rest for ten minutes prior to serving.

oes i-� es0� 0�<d fry on both sides until browned.  Subject to the size of the tomatoes, two batches may be required. Return finished tomatoes to the cookie rack and proceed immediately with grilling the burgers.

Place the burgers on the grill rack and cook for 4 to 5 minutes.  Flip and add a generous scoop of the rarebit on top of the cooked side.  Cover and cook an additional 4-5 minutes, or to desired doneness.

To assemble the burgers, place burgers on top of roll bottoms, followed by a fried tomato, a big spoonful of the herb salad and the roll tops.

Copyright © Katherine Stetson, all rights reserved.