-5 cups chicken or veggie broth
-3 cups packed baby spinach leaves
-3/4 teaspoon Asian sesame oil
-3/4 teaspoon Vietnamese fish sauce, optional
-3 well beaten eggs
-1/4 cup thinly sliced green onion
Bring the chicken or veggie broth to a boil in a medium saucepan over medium-high heat. Stir in the spinach leaves, sesame oil, and fish sauce and cook until the spinach begins to wilt.
Stir the mixture until the broth is quickly swirling around the saucepan.
Slowly and carefully pour in the eggs, continuing to stir the broth with your other hand. The eggs should cook upon contact with the broth and create ribbons.
Taste and add salt, if necessary. Ladle into individual bowls and top with green onion. Enjoy!
Serves 4 to 6
-2 lbs. extra-small Yukon Gold potatoes
-1 lemon, juiced and zested
-1/3 c. olive oil
-1 t. sugar
-5 oz. fresh baby spinach, well-washed
-2/3 c. flat-leaf parsley, leaves only and loosely packed
-2/3 c. fresh dill, fronds only and loosely packed
-3 shallots, peeled and thinly sliced
-Flaky salt and freshly ground black pepper
Heat a large pot of water to boiling and salt the water generously. Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy. Slit each potato in half and return them to the pot.
In a measuring cup whisk together the lemon juice, zest, olive oil and sugar. Whisk until well-combined; it will be thick and opaque yellow. Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.
Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently. The spinach and herbs will wilt as they are combined with the hot potatoes.
Taste and season with salt and pepper as needed. Serve hot, warm or cold. Enjoy!
– 2 mini Kabocha squash *
– 2 Corno di Toro peppers (one red and one yellow)
– 1 sm. red onion
– 2 scallions
– 2 T. of chopped Italian parsley
– 1 T. of extra virgin olive oil
– 1/2 t. salt
– 1/4 t. freshly ground black pepper
Preheat oven to 350 degrees and bake Kabocha approximately 30 min. Test firmness by sticking a fork in it, there should be no resistance. Let cool until safe to handle.
Peel Kabocha and remove seeds then cute unto bit sizes.
Cut peppers in half. Remove stem and seeds and cut into smaller bite sizes.
Dice onions and scallions and keep separate.
Add olive oil to a medium size pan over medium heat. Add onions and cook until until transparent for about 3-5 min, stirring occasionally.
Add peppers and cook for 5 more minutes, stirring occasionally.
Add Kabocha, parsley, scallions, salt and pepper to the pan, mixing all ingredients gently. Adjust salt and pepper to taste and cook for 3 more minutes until heated through.
Makes 4 servings
-about 4 cups vegetable oil for frying
-1 bu. curly parsley, coarse stems discarded
-1 small lemon, thinly sliced crosswise
-8 (6-inch) corn tortillas, warmed
– lemon wedges
Heat 1 1/2 inches oil to 375° in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter
so make sure the parsley is dried very well after washing) until leaves are dark green, about 45 seconds.
Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas. Enjoy!
From epicurious.com, 7/08… Read the rest
-3 T. cider vinegar
-2 T. vegetable oil
-1 T. honey
-2 t. sesame seeds
-2 t. toasted sesame oil
-2 t. soy sauce
-1/2 t. garlic powder
-12 oz. Swiss chard, trimmed and chopped
-1 c. chopped red cabbage
-1 yellow sweet pepper, chopped
In a large bowl, whisk together vinegar, vegetable oil, honey, sesame seeds, sesame oil, soy sauce and garlic powder.
Add chard stems and leaves, red cabbage, and peppers to the bowl. Toss to coat.
Cover and chill 4 to 24 hours. Enjoy!
-1 cup raw long-grain white rice, rinsed
-7 cups chicken or vegetable stock
-1/2 teaspoon kosher or sea salt, plus more for seasoning
-One-inch knob of ginger, peeled and sliced thin
-1 small kabocha squash (about 2 1/2 pounds)
-Sliced green onion, for garnish
-Sesame seed oil or soy sauce, to taste (optional)
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.
Simmer the congee for about 30 minutes then add the kabocha squash. Add additional water if necessary if the kabocha is not cooked fully. Continue to simmer until the congee is thickened and creamy and the kabocha squash is tender and soft. Add salt to taste.
Top with sliced green onions and sesame oil or soy sauce, if desired. Serve the congee hot. Enjoy!
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
Makes 4 servings (~ 1/2 cup each serving)
1 lb. small beets (about 7 beets)
1/2 c. white vinegar
1/4 c. sugar
1/4 t. salt
1/2 t. black peppercorns
2 bay leaves
Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly.
Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.
Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves. Enjoy!
-2 T. vegetable oil
-1 sm. onion, chopped
-2 cloves garlic, minced
-7 Corno di Toro peppers or Poblano peppers, roasted, peeled, stems removed
-1/2 lb. queso fresco cheese
-1 c. grated cheddar cheese
-1/4 c. flour
-3/4 c. milk
-1/4 t. salt
Sauté the onion and garlic in the oil until soft, about 4 minutes. Remove from the heat and set aside.
In a greased 8″ x 8″ casserole dish, place a layer of chilies, side by side, then a layer of crumbled queso fresco cheese, then another layer of chilies. Sprinkle the cheddar cheese on top.
Beat the eggs with the flour until smooth. Add the milk, salt, and onion mixture; mix well. Carefully pour this mixture over the chilies.
Bake uncovered for 35 minutes at 350° or until a knife inserted in the custard top comes out clean and the casserole is lightly browned
Remove from the oven and let the casserole cool for 5- 10 minutes before cutting it with a very sharp knife.
For the Salad
-4 sm. Persian cucumbers, very thinly sliced by hand or with a mandolin
-1 t. sea salt
-1 fennel bulb, quartered, and then sliced very thinly with a mandolin
-1 T. fennel fronds, chopped
For the Vinaigrette
-2 t. toasted sesame oil
-1/2 t. red pepper flakes
-3 T. rice vinegar
-2 t. sugar
Place the sliced cucumbers in a sieve and salt them. Allow them to sit and drain for an hour. Pat dry.
Heat the sesame oil in a small pan over medium heat. When the oil is hot, add the red pepper flakes. Stir for about a minute, and remove from the heat.
Stir together the rice vinegar and the sugar, until the sugar is dissolved. Add the sesame oil. Blend thoroughly.
Place the cucumbers and fennel in a bowl. Add the vinaigrette and stir well. Place in the refrigerator and chill, stirring often. Serve as a side and enjoy.
-1/4 c. pine nuts
-6 sweet peppers, any color
-11 oz. soft goat cheese, at room temperature
-1/3 c. extra-virgin olive oil
-1/4 c. fresh orange juice
-Zest of 1 small orange, cut into fine julienne
-Salt and freshly ground pepper
-1/4 c. currants or raisins
Preheat the oven to 400°. Put the pine nuts in a pie plate and toast for about 3 minutes, or until golden brown. Let cool.
Put the peppers on a large rimmed baking sheet and roast for 25 minutes, or until browned all over. Cover the peppers with foil or put in a covered bowl and let steam for 10 minutes.
Remove the skins, stems and seeds from the peppers and halve them lengthwise. Spread 1 tablespoon of goat cheese on each pepper half and roll it up. Arrange the pepper roll-ups on a large platter.
In a small bowl, combine the olive oil with the orange juice and zest and season with salt and pepper. Pour the dressing over the peppers. Sprinkle with the pine nuts and currants and serve. Enjoy!