Yummy Tatsoi Recipe
2 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Egg noodles
Directions
Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues.
1 shallot, finely diced
1 1/2 Tbs. fresh lemon juice, plus more if needed
1 1/2 Tbs. white wine vinegar
Salt, to taste
1 avocado, halved lengthwise, pitted and diced
1/4 cup extra-virgin olive oil
2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
2 watermelon radish, thinly sliced
1/4 cup chopped fresh cilantro
Directions
In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.
Ingredients:
- 1 Spaghetti Squash
- 2 T Olive Oil (divided in two parts)
- 5 or 6 medium Shallots, thickly sliced
- 3 cloves Garlic, crushed or finely minced
- 3/4 lb uncooked Sausage (any kind you prefer)
- 1 c coarsely grated Parmigiana Reggiano
- 1 T finely chopped Oregano, or other complimentary herb to the sausage
- Sea Salt and fresh Cracked Pepper to taste
Directions:
- Preheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil.
- Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
- Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
- Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
- Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
- Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.
3-4 cucumbers, peeled, seeded and roughly chopped
3 scallion stalks, roughly chopped
8 cloves garlic
1/3 cup lemon juice
1/4 cup roughly chopped fresh dill
1 cup vegetable broth
4 cups plain yogurt
salt and pepper to taste
2 radishes, minced for garnish
Place cucumbers, scallions, lemon juice, dill,
vegetable broth, yogurt in food processor.
Pulse a few times, pureeing until smooth and well combined.
Season to taste with salt and pepper.
Transfer to a large container and chill in the refrigerator
for at least 2 hours before serving. Top with radish and serve.
Ingredients
- Kosher salt
- 1 pound green beans, trimmed of stem end
- 1/2 pound peppers, sliced
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1 large onion, sliced thin
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
Directions
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions and peppers, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 minutes. Add the basil, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
Ingredients:
Cloves from one head roasted garlic mashed
8 ounces goat cheese (Chevre)
1 1/3 cups bottled dark beer (341 ml bottle)
1 large egg, lightly beaten
2 tablespoons melted butter
16 other squash blossoms, pistils removed if desired
salt and pepper to taste
1 cup all purpose flour, plus extra
1 tablespoon olive oil
1 tablespoon fresh thyme leave, chopped
Olive oil, for deep frying
Directions:
- To make the filling: Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
- For the blossoms: In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablespoon at a time, until mixture has the consistency of thin pancake batter. Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
- Meanwhile, in a deep heavy pot fitted with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
- Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
- Sprinkle fried blossoms with salt and serve immediately.
1-2 heads Chinese cabbage
1 medium Asian radish
¼ cup coarse sea salt
4 scallions cut into 1″ pieces
2 carrots thinly sliced and diagonally cut
8 garlic cloves minced
2 tablespoons fresh ginger minced
2 tablespoons chili powder
1 Teaspoon sesame seeds
Water
To prepare:
1 – Dissolve salt in 1 cup water/set aside.
2 – Thoroughly wash the cabbage-
then cut into 2 inch lengths-
peel Asian radish and halve it lengthwise
then halve lengthwise again
then slice thinly into ½” squares.
3 – Place cabbage and radish in a large bowl
and pour salt water over them.
4 – Let soak overnight or at least 5 hours.
5 – After soaking drain vegetables
BUT RETAIN SALTED WATER.
6 – Add scallions, carrots, garlic, ginger,
chili powder and sesame seeds
7 – Mix all vegetables, thoroughly, by hand
(using gloves as chili powder may sting)
Pack all in a large jar (about 2 quart size)
pour the salted water over the mixture.
Leave an inch of space at the top of the jar.
Cover tightly.
Let sit for 2-3 days depending on how fermented
you like your kimchi.
Refrigerate after opening.
3 cups plain yogurt
1 cucumber 16oz peeled halved lengthwise seeded)
1 garlic clove (minced)
1 tomato (quartered seeded thinly sliced)
Salt and Pepper to taste
| 1 | Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid. |
| 2 | Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber. |
| 3 | Mix cucumber and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.) |
| 4 | Mix tomato into yogurt. Season to taste with salt and pepper and serve. |
Baked Kale Chips
1 bunch (about 6 ounces) kale (Red, Green or Lacinato all work great)
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet
Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. Enjoy as a movie snack!
This summer soup is clean, light and combines the flavors of what is currently in season and in share boxes. Enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped (about 1 cup)
- 4-8 cloves garlic, chopped
- Sea salt
- Zucchini or Yellow Squash (about 2 pounds), cut into 1-inch pieces
- 4 1/2 cups filtered water
- 1/4 cup chopped fresh basil, plus more for garnish
- 5-8 large collard leaves, tough ends removed and leaves roughly chopped
- Freshly ground black pepper
- Pinch Ground Ginger
Directions
- Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add squash, and pour in filtered water until it reaches just below the top of the squash.
- Bring to a boil over high heat. Add 2 tablespoons basil. Reduce heat to low, and simmer until squash is just tender, about 5-6 minutes. Stir in greens, and simmer for 3 minutes.
- Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons of basil. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, ginger and a drizzle of oil, and pinch of sea salt.
