No-Fuss Weeknight Meals (meatless too!)

Braising tender, young bok choy with Thai green chilies and toasted sesame oil. Bok choy - and its many cousin varieties - may be Asian in origin but accentuates meals of almost any ethnicity.

Millet must be dry-roasted in a saucepan or skillet prior to cooking. Easy to prepare and one of the more digestible and nutritious whole grains in the world, millet is best known in the Western world as bird seed! Try cooking up a cup of rinsed grains: dry-roast until they begin to color and release a nutty aroma. Now add 3 cups of highly flavorful chicken, beef or vegetable stock, bring to a boil, reduce to a low simmer and cover and cook for about 30 minutes. All liquid should be absorbed when you fluff the grains and serve hot.

A spicy Millet Pilaf, Braised Bok Choy and Pan-Fried Enoki Mushrooms make a light summer supper.

Sesame Cabbage Noodles

Bring a pot of salted water to boil and add 1 lb. of pasta (Chinese noodles or soba work well, but plain ole spaghetti is also just fine).

While water comes to a boil, fry over very high heat, in 3 T. of vegetable oil: 1 chopped onion, 1 slivered head of cabbage, 3 cloves of chopped garlic and an inch of peeled, minced ginger. Stir constantly to avoid burning and add a few tablespoons of water from the pasta pot as needed.

When pasta is cooked al dente, drain and return to cooking pot. Add cabbage mixture and toss very well. Tongs are helpful here. Now add: 6 sliced scallions, half a bunch of cilantro (roughly chopped), a few sliced fresh chilies of your choice and 2 T. of soy sauce. Toss again and finally add 2 T. of dark, toasted sesame oil. Mix once more, salt to taste and serve.