Buckwheat noodles with shitake, cabbage, and salmon

1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
1/2 cup teriyaki sauce or soy sauce
8 to 9 ounces soba (buckwheat noodles)

• preheat broiler
• slice up ginger and sautee in vegetable oil till flagrant (about 1 minute), then remove ginger
• add garlic and sautee another minute
• Add shitake mushrooms and saute, stirring frequently, until tender and starting to brown, about 6 minutes
• add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes
• Add sauce and simmer 2 minutes
• While cabbage is cooking, cook soba in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. 
• Toss with cabbage mixture
• Place salmon, skin-side down, on a grill or foil-lined baking sheet. Cook for 8 to 10 minutes or until translucent. Transfer to a large plate to cool. Slip skin off salmon. 
• Serve sprinkled with reserved scallions.

Carrot, Turnip, and Potato Soup

1 teaspoon olive oil
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
1 1/2 cups diced carrots
1 1/2 cups diced turnip
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Sautee onions and garlic in olive oil
Add rest of ingredients and cook in 2 cups chicken broth until vegetables start to become tender.
Add vegetables to blender and remaining chicken stock and blend till smooth.

Very tasty and tastes different than the other soups (because of the seasoning) that I made.

Sweet Potato Soup

1/4 (43 g) small onion, peeled
1/2 tablespoon olive oil
1 (270 g) sweet potato, baked
1 (70 g) carrot, halved
1 1/2 cups (360 ml) chicken stock

Boil or bake the sweet potato until tender.
Sautee onion in olive oil
Put onion, sweet potato, carrot, and chicken stock in blender
Blend for 5-6 minutes

Delicious - tastes like butternut squash soup but a little more sweet.

Cabbage and ground beef stir fry

Cook about 1 pound of ground beef, strain out juice and fat.

Stir fry half of a large cabbage with 1 cup chicken broth and 1-2 tablespoons of tomato paste. When cabbage begins to turn translucent, add ground back in and continue stirring for an additional 2-3 minutes.

Add salt/pepper to taste.