INGREDIENTS | SERVES 6

2 tablespoons butter or vegetable oil

2 tablespoons flour

1 cup milk (or milk substitute)

2 cups prepared (cooked twice) poke shoots, cut in 1-inch lengths

1 cup cheese, grated

1 tablespoon Wild Herb Seasoning (Chapter 18)

2 cups cooked pasta

1. Heat butter in skillet. Stir in flour until smooth and cook 5–10 minutes until light brown.

2. Add milk and cook on medium heat, stirring constantly, about 10 minutes, until sauce starts to bubble.

3. Remove from heat and add cooked poke, cheese, and seasonings. Serve over cooked pasta.