Get stuffed

In a medium saucepan over medium heat, melt butter. Sauté chopped onion for 5 to 7 minutes, then add garlic and stir another minute. Pour in crushed tomatoes, then mix in half of the tomato paste along with the vinegar, brown sugar, Italian seasoning, and salt and pepper (to taste). Lower heat and continue cooking for 10 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to boil. Cut out core of cabbage and carefully separate 12 leaves. Shave down any thick edges with a paring knife. Plunge 4 or 5 leaves at a time in boiling water and cook 3 to 4 minutes, until softened. Remove with tongs and transfer to a large bowl to cool.

In a medium bowl, mix together beef, rice, remaining tomato paste, egg, dried minced onion, garlic powder, oregano, and salt. If mixture crumbles, add a bit of water until it sticks together. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Hold a cabbage leaf open in one hand with thickest part near wrist. Spoon some filling into the thickest part. Fold sides over the filling, then tightly roll. Place seam-side down in baking dish. Repeat, using up filling.

Preheat oven to 350 F. Evenly pour cooked tomato sauce over and around the rolls. Tightly cover dish with aluminum foil and bake for 1 hour and 15 minutes, or until meat is fully cooked through. Let rest 10 minutes before serving. Makes approximately 12 rolls.

Slice a small piece off the top (stem) and bottom of squash so they sit upright, then cut in half perpendicular to ridges. Scoop out seeds, discarding strings. Pile seeds on a small baking sheet. Drizzle with some of the olive oil, add salt, then toss to coat and spread in an even layer. Coat the flesh of squash halves with olive oil by hand and place hollow-side down in a large baking dish.

Preheat oven to 400 F. Place baking sheet with seeds on the top rack and baking dish with squash on the bottom rack. Check seeds after 7 minutes; toss and roast until golden and crispy. Scrape into a small bowl to cool. Check squash after 20 minutes; roast until fork-tender. Meanwhile, in a large skillet, sauté shallot and sausage over medium heat, breaking up sausage until cooked through. To prevent burning, add a splash of water when needed. Add remaining ingredients; stir to mix, then cover with lid and cook a few minutes, until kale is wilted. Turn off heat and leave uncovered on burner. Use a thin spatula to loosen squash from pan and turn over onto individual plates. Stuff each with filling and top with roasted seeds. Serve hot.

On a baking sheet with silicone liner or parchment paper, roll crescent dough out flat; seal perforated lines with fingers. Layer fillings down the middle third of the dough lengthwise in order: turkey, ham, cheese, garlic powder, and black pepper. Cut 1-inch slits 1 inch apart on either side of the meat and cheese, then cross strips over filling, gently pressing edges together to seal.

Preheat oven to 375 F. In a small bowl, beat egg with a splash of water and brush mixture on top of dough. Place on middle rack in oven. Bake 20 minutes, until dough is golden brown. Meanwhile, mix together mayonnaise and Dijon to make a dipping sauce. Let the rolls cool a minute or two before slicing and serving.

In a medium bowl, whisk together milk and 3 eggs, then 3 tablespoons melted butter, then flour and salt until a smooth batter is formed. Cover and refrigerate for an hour. Meanwhile, strain liquid from cottage cheese in batches by squeezing through cheesecloth so it’s no longer runny but retains some moisture. In a medium bowl, mash drained cottage cheese, then mix in ricotta, 1 egg, vanilla, lemon zest, and 2 tablespoons sugar.

Heat an 8- or 9-inch skillet over medium. Lightly coat with cooking spray, then pour in a scant ¼ cup of the chilled batter; quickly tilt and swirl the pan to coat the bottom with batter. Cook until edges pull away from the pan. With a spatula, lay crepe uncooked side down on a baking sheet. Repeat with remaining batter, creating a stack of crepes.

Preheat oven to 350 F. Butter a 9x13-inch baking dish. Separate a crepe from the stack and lay on a flat surface. Spoon 3 tablespoons of cheese mixture 2 inches from the edge of the crepe. Fold the 2-inch edge over the cheese, pressing down slightly to flatten, then fold in the sides and roll into a log shape. Place seam-side down in buttered dish. Repeat with remaining filling and crepes.

Bake 25 to 30 minutes, until golden. Meanwhile, whisk ½ cup sugar and cornstarch together in a medium saucepan. Slowly pour in water while whisking, then add 1 cup of the blueberries and lemon juice. Bring to a boil over medium, then reduce heat and continue stirring until sauce thickens and is dark in color. Remove from heat and stir in remaining blueberries. When ready to serve, spoon blueberry sauce on plate, top with blintz, and sprinkle with powdered sugar.