Recipe: Super Meal

Description: It’s a really energizing meal.

Game ingredients: Bok Choy, Artichoke, Cranberries

This recipe restores 160 energy and 72 health. It increases Max Energy by +40 and Speed by +1. It can be obtained from Kent after reaching 7 hearts and sells for 220g. 

Difficulty: Easy, 20 minutes. Serves 3 full servings or 5 side-dishes.

This recipe is essentially a salad with an artichoke dressing. I got the idea while visiting my grandmother because she put dried cranberries in a salad. 

-4 artichoke hearts 
-1/3 cup olive oil
-Juice of 1 lemon
-1 tablespoon white wine vinegar
-¼ cup chopped onion
-2 cloves minced garlic
-1 teaspoon Dijon mustard
-1 tablespoon sugar
-½ teaspoon salt

-6 or 7 large bok choy leaves, washed
-1/3 of a cucumber
-¼ cup finely chopped green onions
-2 carrots
-¼ cup chopped celery
-¼ cup dried cranberries
-¼ cup nuts of your choice

In a blender, combine the artichokes, olive oil, lemon juice white wine vinegar, chopped onion, minced garlic, Dijon mustard, sugar, and salt. Canned artichoke hearts (drained) are preferred, but fresh will do. I recommend adding a bit more olive oil if using fresh to make up for the liquid. Also, squeeze the lemon juice over a dish first so you can pick out the seeds before adding to the mixture.

Blend until completely smooth. Use a spoon to stir it to check for lumps. Artichokes can be a little bit stringy, so don’t worry if you find a few string bits in there. Pour into a serving/dressing glass. You probably won’t need all of it for this recipe, but it will stay fresh in the fridge for a week. 

After washing the bok choy leaves, chop them up into small pieces. Cut the cucumber into slices and then quarter those slices. Chop the green onions and celery, and peel and julienne the carrots (cut them into matchsticks). I used crushed hazelnuts for the salad, but you can use sliced almonds, chopped walnuts, pine nuts, or whatever you like.

Combine all the ingredients into a large salad bowl and mix well. I mixed some of the dressing into the bowl, but you can serve first, dress after if you so choose. 

The cranberries add a light sweetness, the nuts add a good crunch, and the dressing is creamy and delicious on the fresh vegetables. And for all my veggie followers: this recipe is completely vegan. 


Spinach & Artichoke Wonderpot


  • 8 oz. mushrooms
  • 1 (14 oz.) can artichoke hearts
  • 4 cloves garlic
  • 1 medium yellow onion
  • 5 cups vegetable broth
  • 2 Tbsp olive oil
  • 12 oz. fettuccine
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • freshly cracked pepper (15-20 cranks)
  • 4 oz. frozen cut spinach


A letter from my mother and a recipe

I received a greeting card from my mother the other day which included a check. Not a necessary check (I told her she didn’t need to pay me back), but a little extra grocery money is always nice. Thanks, Mom! The bonus of the delivery was the printed recipe that was folded and stuck inside the envelope. There was a handwritten note in the corner that said, “I went to a luncheon yesterday – This was delicious.”

Bingo! Just when I was scratching my head wondering what I would post here, a mother-approved recipe landed in my lap!

This is a meatless lasagna, which is always a welcome alternative. It bakes up crispy on the edges, and it’s nice and cheesy throughout. My husband gave it both thumbs up!

A few thoughts about this dish:

  • The cheese and the Alfredo sauce make this dish pretty rich. No complaints, but I’ll serve a fruit salad tonight with leftovers, which will be the perfect, light accompaniment.
  • The recipe calls for jarred Alfredo sauce. I rarely go the pre-made route so I made my own, which was bowl-licking good.
  • Feta cheese gets sprinkled over the top of this lasagna, and it is salty. Taste as you build this and consider using a light touch with the salt when seasoning your other layers.
  • I like rosemary, but I decided to substitute a generous amount of fresh basil – perhaps ten leaves stacked, rolled and cut in a chiffonade. I loved it!
  • The recipe called for a scant ¼ cup sliced, fresh mushrooms. Huh? I upped that amount to a couple of cups.

Artichoke spinach lasagna – a recipe from my mother’s friend. Serves 12, however if you’ve got a room of real hungry people to feed, I think 8 servings might be more accurate.

  • 1 tablespoon olive oil
  • ¼ sliced fresh mushrooms (I increased this to almost 2 cups)
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (14.5 ounce) can vegetable or chicken broth (or homemade)
  • 1 (14 ounce) can water-packed artichoke hearts, drained and coarsely chopped
  • 1 (10 ounce) package frozen spinach, defrosted, thoroughly squeeze-dried, and fluffed
  • 1 teaspoon dried rosemary, crushed (I subbed fresh basil)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground pepper
  • 1 (16 ounce) jar Alfredo sauce
  • 9 no-cook lasagna noodles
  • 12 ounces shredded mozzarella cheese, divided (I ran short, so ended up grating a little more)
  • 1 cup crumbled tomato and basil feta cheese, or plain feta cheese
  • If using plain feta cheese, sprinkle finished dish with 1/8 teaspoon each garlic powder, dried oregano, parsley flakes, and basil


Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

In a large saucepan over medium heat, heat oil. Add mushrooms and onions and cook until onions are golden and mushrooms have released their liquid, stirring frequently. Add garlic and cook one minute longer. Stir in broth, artichokes, spinach, rosemary (or basil), nutmeg, and pepper. Bring just to boil and reduce heat. Simmer 5 minutes. Stir in Alfredo sauce.

To assemble, spread 1 cup of sauce into prepared baking dish. Layer with 3 noodles and handful of shredded cheese. Repeat layers (3 layers total). Top with remaining sauce and cheese. Sprinkle with feta cheese (and herbs if needed).

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Recipe: Artichoke Dip

Description: It’s cool and refreshing.

Game ingredients: Artichoke, Milk

This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for 210g. 

Difficulty: Easy, 30 minutes. Serves 4. 

Artichoke hearts smell kinda like water chestnuts. 

-A 398mL (14oz) can of artichoke hearts
-½ cup sour cream
-½ cup mayonnaise
-½ cup grated parmesan cheese
-½ onion, finely chopped  
-1 cup chopped spinach (optional)
-¼ cup chopped green onions (optional)
-2 teaspoons lemon juice
-1 teaspoon garlic powder
-2 teaspoons basil
-Salt and pepper, to taste

Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese, spinach, and green onions. 

Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt, and pepper and combine.

Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light golden brown and is bubbling. 

Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold. 

There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese. For extra cheesiness, add some shredded mozzarella.