Here are few recipes which will help you out :

1. Broccoli And Artichoke Casserole - serves 4

14 oz can artichoke hearts
1/2 cup butter
8 oz cream cheese (soft)
1 1/2 tsp lemon juice
2 ea 10 oz. broccoli chopped
1 x Saltine cracker crumbs
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained. Combine butter, cream cheese and lemon juice. Add broccoli that's been cooked and drained. Pour mixture over artichokes. Top with crumbs.

2. Cabbage Soup
1 onion, minced
1 tsp. soy sauce
1/2 tablespoon butter
1 tablespoon olive oil
1 head Savoy or green cabbage
2-3 cloves garlic, minced
4 cups brown stock
Salt and pepper
1 tablespoon minced parsley
Pork spare ribs (optional)
1/2 cup long grain rice, rinsed
Lightly sauté the onion in olive oil and butter in a saucepan until translucent.

Shred the cabbage and stir in. Add minced garlic.

Make the brown stock and bring briefly to a boil.

Add stock, soy sauce and spare ribs (if using).

Simmer the soup at low heat setting for about 30 minutes or until ribs are tender, adding rinsed uncooked rice during last 12-14 minutes of cooking.

3. Chicken Breasts with Yogurt Marinade
These have an Indian flair to them. Mix up the marinade in the morning and let the chicken sit all day. When it's time for dinner, just grill them for 10-15 minutes and you've got a very tasty main dish!

1 1/2 cups plain yogurt
1 Tbs olive oil
2 Tbs lemon juice
1-2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp salt
1 Tbs honey
3-4 boneless skinless chicken breasts
Mix up the yogurt, olive oil, lemon juice, garlic, thyme, tarragon and salt. Put 1/2 cup of this into a small bowl, stir in the honey, and set aside to use as a sauce on the cooked chicken.

Marinate the chicken in the rest of the yogurt sauce. When you're ready to grill, wipe or shake off the excess yogurt and discard it. Grill the chicken until done, about 10-15 minutes total, turning once about halfway through.

Make it an all-grill dinner and serve with grilled squash or skewered vegetables

4. Osso Bucco
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
4-6 veal shanks (2 inches thick)
5 tbsp. olive oil
1 tsp. Italian seasoning
1/2 tsp. sage
1 med. onion, chopped
1 garlic clove, minced
2 carrots, sliced
1 celery stalk, cut in 1/2 inch slices
1 1/2 c. dry white wine
1 (10 3/4 oz.) can condensed chicken broth
2 tbsp. tomato paste
Combine flour, salt and pepper, dredge meat. In a large skillet, heat the oil, brown meat on all sides. Lay the shanks flat into Dutch oven or oblong baking dish and sprinkle with Italian seasoning and sage. Combine onion, garlic, carrots, and celery. Sprinkle over meat.

In a small bowl, whisk together wine, broth and tomato paste. Pour over vegetables. Cover and bake at 325 degrees for 2 hours or until fork tender. Serve immediately. This dish can be assembled several hours ahead. Plan to serve 2 shanks per person. Have shanks of similar size, so they will cook evenly.

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