Recipes

Corn, Zucchini & Quinoa Cakes

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Corn, Zucchini & Quinoa Cakes

File 1444

Makes 8 cakes

Kimchi

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KimchiFile 1443

Ingredients:

  • 1/3 cup coarse salt
  • 2 cups non-chlorinated water
  • 2 pounds vegetables, napa cabbage, plus optional mustard greens, bok choy, or daikon
  • 1/2 head garlic
  • 1 large or 2 small onions
  • 1 piece (1/2 inch) gingerroot
  • Up to 1/2 cup Korean red pepper powder, chopped or ground red peppers, or pepper flakes
  • 1 Tablespoon sugar
  • 1 teaspoon fish sauce (optional)
  • a few scallions or a length of Korean “long onion” (which is more or less, a mature

Red Bean, Herb and Walnut Salad

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Red Bean, Herb and Walnut Salad

Ingredients:

  • 2 cups cooked red beans or kidney beans (rinse if using canned)File 1362
  • 1/4 cup finely diced celery
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh tarragon
  • 1/4 cup chopped chives
  • Salt and freshly ground pepper
  • 1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
  • 1/3 cup (1 1/2 ounces) walnuts
  • 1 large garlic clove, peeled, halv

Thousand-Tomato Salad with Ricotta & Basil Oil

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Thousand-Tomato Salad with Ricotta & Basil Oil

Ingredients:

For the Basil Oil:
¼ cup  fresh basil
½ cup olive oil
Salt & freshly milled pepper
 
For the Ricotta (if homemade):
6⅓ cup goat's milk

Beet & Beet Green Gratin

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Beet and Beet Green Gratin

Ingredients:

  • 2 bunches (6 to 8) beets with greens (about 2 pounds beets; 3/4 pound greens)File 1317
  • Salt to taste
  • 3 organic eggs
  • 3/4 cup organic whole milk
  • 1 tablespoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1/3 cup chopped chives (1 bunch)
  • 2 ounces Gruyere cheese, grated (1/2 cup)
  • Freshly ground pepper to taste

Procedure:

  1. Roast the beets.

Zucchini Spread

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Zucchini Spread

Ingredients:

  • 3 cups finely shredded zucchini (about 2 medium zucchini)File 1316
  • 8 ounces cream cheese, softened
  • ¼ cup fresh cilantro
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice plus ½ Tsp. grated lemon zest
  • 1 Tbsp.

Red Lentil & Spinach Soup

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Red Lentil and Spinach Soup

Ingredients:

  • 2 Tablespoons olive oil
  • 1 small yellow onion, minced
  • 1 Tablespoon ground coriander
  • 1 Tablespoon brown mustard seeds
  • 1 Teaspoon ground cumin
  • ½ Teaspoon ground turmeric
  • Pinch of cayenne pepper
  • 1 cup red lentils
  • 2 cloves garlic, minced
  • Salt
  • 2 cups firmly packed spinach leaves, coarsely chopped

Procedure:

  1. In a soup pot, heat olive oil and add the onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes.

Shaved Asparagus Pizza

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Shaved Asparagus Pizza

Ingredients:

Rushed Pizza Dough (makes 1 thin-crust 12-inch pizza)

File 1369

Add some heat to your winter kitchen

Spicy Moroccan Carrot Salad

Ingredients

  • 2 pounds carrots
  • 1/3 cup olive oil, plus extra to finish
  • 1 onion, finely chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 1 serrano chile, finely chopped (and seeded, if you want less heat)
  • 1 green onion, finely chopped
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon p

Fall into the kitchen with brussels sprouts and fennel!

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Brussels Sprouts Kraut

Ingredients:

  • 16 cups filtered water
  • 2 cups champagne vinegar
  • 1 cup sea salt
  • 24 cups Brussels sprouts, quartered
  • 10 cloves garlic
  • 5 bay leaves
  • 1 dried hot chile
  • 1 teaspoon black peppercorns, cracked

Procedure:

  1. In a large pot, bring the water, vinegar, and salt to a boil.

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