Preheat oven to 375F. Cover a baking tray with parchment paper.

In a large bowl, combine flour, baking powder, baking soda, salt, sugar and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in raisins.

In a small bowl, blend yogurt with egg yolk. Add to crumb mixture, stirring until dough clings together. On a generously floured surface, place the dough, and pat into a 9-inch circle, about 1/2-inch thick. Cut into 8 wedges. Place wedges on baking tray. Brush top with egg white. Mix cinnamon and sugar together and sprinkle on top of scones. Baking 15 to 20 minutes or until scones are golden brown.   Makes 8 scones

Saute mushrooms in butter and garlic over medium-high heat in a 10-inch skillet until most of the moisture has evaporated and the mushrooms are lightly browned. Remove from skillet and stir in green onions. Wipe skillet dry with a paper towel.

Lay 2 tortillas on the counter. Spread 1/4 of cheese on bottom half of each tortilla. Evenly split mushroom mixture over top. Sprinkle remaining cheese over mushrooms. Bring the empty half of tortilla over on top of the filling and press down.

Slide one of the tortillas into a 10-inch skillet over medium heat. Cover and cook 1 to 2 minutes, checking frequently, until bottom of tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.   Serves 2

(I would break the noodles in half to make it easier to toss, later, with other ingredients.) Cook the noodles following the package instructions and reserve a ladleful of the cooking liquid before draining. Put the butter, pistachios, lemon zest and juice into a saucepan with 2 tablespoons of the cooking water. Turn up the heat while whisking together until the butter is melted and the sauce is bubbling. Grind in plenty of black pepper, then toss in the noodles. Take off the heat and mix through the cheese and spinach leaves. If the noodles look a little dry, add a splash more of the noodle cooking water.   Serves 2 - 3

Dressing
2 tblsps minced fresh parsley
2 tblsps fresh basil leaves, slivered
1/8 tsp garlic salt
2 tblsps vegetable oil
2 tblsps chicken broth
2 tblsps red wine vinegar
2 tsps Dijon mustard
Freshly ground pepper
1 tsp oregano

Cook tortellini according to package. Drain. Rinse with cold water. Drain again, then place in a large salad bowl.

Place cauliflower and broccoli in a microwave safe container with 2 tablespoons water. Microwave for 2 to 3 minutes. Drain and allow to cool. Add to the salad bowl.

Add zucchini, bell pepper, carrot, peas, and meat to salad bowl. Whisk together all dressing ingredients. Pour dressing over salad. Toss, cover and refrigerate at least 3 hours (I served without refrigerating and it was fine.) Toss again before serving.   Serves 4

In a large skillet, heat olive oil over medium heat. Add celery, mushrooms, pimiento, onion and water chestnuts. Saute, stirring frequently, until celery is tender-crisp, approximately 6 minutes. Season to taste with salt and pepper. Add peas; heat and serve.   Serves 4

Pat chicken dry wth paper towels and sprinkle with salt and pepper. Heat vegetable oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken on one side, 6 to 8 minutes. Flip chicken, add 1/2 cup water to skillet, and reduce heat to medium-low. Cover and continue to cook, 5 to 7 minutes longer.   Serves 3

Bring meat to room temperature and pat it dry. Preheat the oven to 400° and heat a cast-iron skillet over medium-high heat. Add a little vegetable oil to the skillet, salt one side of the meat and sear it salt-side down until browned, about 3 minutes. Salt the top of the steak and flip it over, then place the pan in the oven until the meat is almost to your desired doneness. (To check the temperature, insert a thermometer sideways into the thickest part of the steak.) For medium rare, roast to 125°, about 7 minutes, then let rest 5 minutes; the internal temperature will rise.   Serves 1

Prepare rice according to package directions. Meanwhile, peel sweet potatoes; cut into 3/4-inch pieces. Peel squash; remove and discard seeds. Cut into 3/4-inch pieces. Combine sweet potatoes, squash, broth, onion, garlic, curry powder, allspice, salt, and red pepper in large saucepan or Dutch oven; bring to a boil over high heat. Reduce heat to low, cover and cook 20 minutes or until sweet potatoes and squash are tender. Add beans and raisins; cook 5 minutes or until heated through. Stir in lime juice. Serve stew over brown rice; top with tomato and cucumber.   Serves 4