I am actually posting something. As you all know Clark and I LOVE Martha Stewart recipes (not that she comes up with them or anything). We have a subscription to Everyday Foods and we own one of her cookbooks and we really enjoy the outcome of most of those recipes. Anyway, this is one that we have made a tradition, it's rich and delicious, one slice goes a VERY long way. AND it's pretty darn easy.

Prep: 30 minutes
Total: 2 hours 30 minutes, plus chilling
Ingredients

* 1 package (9 ounces) chocolate wafer cookies
* 6 tablespoons unsalted butter, melted
* 4 bars (8 ounces each) cream cheese, room temperature
* 1 1/2 cups sugar
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup sour cream
* 8 ounces semisweet chocolate, melted
* Chocolate Ganache, for topping

Directions

1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.

2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

6. Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

This is another we really like. It's more for the springtime though.

Ingredients

Serves 6

• Coarse salt and ground pepper
• 1 pound asparagus, ends trimmed and cut into 2-inch lengths
• 1 pound sugar snap peas, strings removed
• 1 pound bow-tie pasta (farfalle)
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
• 1/2 cup chopped fresh mint, parsley, or basil
• 1/2 cup shredded Parmesan or pecorino cheese, plus more for serving, if desired

Directions

1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
2. Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
3. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.