1 garlic clove
1 tablespoon red wine vinegar
3 Tablespoons olive oil
1 onion quartered and sliced thin
1 small red cabbage quartered and thinly sliced
Salt and pepper
A few ounces goat or feta cheese
1 red apple
1 Tablespoon marjoram
1 Tablespoon Parsley
¼ cup pecans or walnuts
¼ olives (optional)
Heat oil in a wide skillet and add garlic, vinegar and onion. Sauté for 1 minute. Add cabbage along with a generous pinch of salt and toss over high heat. When the leaves soften and lighten in color remove from the heat and toss with the remaining ingredients. Season with fresh pepper and serve warm.
1 pound Carrots
1 garlic clove
2 limes, grate zest and juice them
2 tablespoons chopped scallion
½ teaspoon red pepper, cayenne or fresh jalapeno
1 teaspoon cumin seeds, toasted briefly in a hot skillet and ground or chopped
1 teaspoon coriander seeds, toasted briefly in a hot skillet and ground or chopped
One third cup extra virgin olive oil
2 tablespoons chopped cilantro
Grate, shred or julienne carrots, set aside and start a medium saucepan of salted water boiling. Finely chop garlic and combine with lime juice and zest, scallion, red pepper. Add cumin and coriander. Whisk in olive oil and add salt to taste.
Blanche carrots in boiling water briefly, 30 seconds to a minute. Remove and drain. Add to a small bowl and drizzle vinaigrette over to coat. Serve warm or chill.
This recipe will turn anyone onto napa…
1 head of Chinese cabbage, halved and then sliced thinly to create a shredded end result
2 tablespoons peanut or light cooking oil
one medium onion
quarter cup of white wine
1 table spoon soy sauce
2 apples, cored, peeled, and sliced
Salt and fresh pepper
Heat 1 tablespoon oil in large stockpot or wok until almost smoking. Add onion and cook for 5 minutes, stirring constantly. Add white wine and cover for 1 minute. Remove the cover and keep turning until the liquid is cooked off. Add apple slices and continue to cook for another 2 minutes. Remove the onion and apple from the pan and set aside. Add second tablespoon of oil and heat pan again until almost smoking. Add Chinese cabbage and toss in the oil to coat for 1 minute. Add soy sauce and toss further until coated.
Add onion/ apple mixture and serve.
2 Squash, cut in half and scraped clean of seeds
4 pats of butter or 4 table spoons of peanut or olive oil
Preheat oven to 375. Brush the cut surface of the squash with soft butter or oil and lay the cut side down on a baking sheet. Bake for about 30 minutes or until the flesh under the skin is soft to the touch. Remove from the oven and change oven setting to broil. Turn cut side up and add a topping option of your choice. Return to the oven and broil until golden.
Sweet options include combining a tablespoon of maple, honey or brown sugar with the oil/butter and adding them to the well in the upturned squash.
Savory options include combining browned onions, sage, any hard cheese (parmesan, gruyere, etc.) and or walnuts to the open squash along with your butter/oil.
6 cups thinly sliced cucumbers
2 cups thinly sliced onions
¾ cup honey
1 cup lemon juice
½ teaspoon mustard seed
½ teaspoon celery seed
Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well, and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 3 pints.
3-4 beets, about 1 pound
1 tablespoon butter
Salt and pepper
Lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon, dill, or other herb
Grate beets into shreds. Melt butter in skillet, add beets, and toss them with ½ teaspoon salt and pepper to taste. Add ¼ cup water, then cover pan and cook over medium heat until beets are tender. Remove lid and raise the heat to boil off any excess water. Season with lemon juice or vinegar (balsamic or red wine is good) and toss with the herb.
If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream.
3-4 turnips peeled and if large quartered
1 cup chicken or veg. stock
3 Tablespoons butter or olive oil
Salt and fresh pepper
Boil turnips on high heat for 6 minutes and drain. Add to a large heavy skillet on medium heat with butter/oil, stock and salt and pepper. Simmer for twenty minutes or until turnips are tender but not soft and remove them from the liquid. Continue to boil the liquid down to a syrup consistency and pour over the top of the turnips and serve.
This is the old world way to enjoy this great vegetable.
1 tablespoon stone ground or Dijon mustard
2 tablespoons red wine vinegar
1 garlic clove, minced
1 tablespoon red onion, minced
Salt and Fresh Pepper
1/3 cup Olive oil
2 tablespoons sour cream
Add vinegar, garlic, onion and salt to a bowl and let sit for 15 minutes. Add remaining ingredients and whisk together.
1 celery root, thickly peeled and sliced into eighth-inch rounds and then cross-ways into matchsticks (julienned)
1 large tart apple peeled, cored, and sliced thinly
Bathe celery root in boiling water for 1 minute (start counting immediately, don’t wait for reboil. Remove and rinse with cold water. Dry thoroughly and toss with remaining ingredients and vinaigrette.
1 large Rutabaga, peeled and cut into 1” cubes
1 mild to sweet apple, peeled, cored, and quartered
3 Tablespoons butter
1 tablespoon light oil
2 medium onions, halved and thinly sliced
Quarter cup milk
Heat one tablespoon butter and the oil in a large skillet and add onion. Continue to sauté over medium heat until the onions brown. Add salt and set aside covered.
Add rutabaga and salt to a saucepan and cover with water. Bring to a boil and reduce heat, simmering for 15 minutes. Add apple and continue simmering for 10-15 minute or until both are soft. Drain and return to the saucepan with 2 tablespoons butter and mash well. Stir in milk and serve topped with onions.
Delicious paired with the Celeriac Salad.
1/2# Red Russian Kale (about what you are taking home today)
Sliced into ½ inch ribbons
2 Tablespoons Extra Virgin Olive Oil
6-10 garlic scapes, chopped finely
salt and fresh pepper to taste
¼ cup white wine or dry vermouth
Heat olive oil to almost smoking and add scapes. Sauté for a minute until browing begins, then add the kale and toss quickly in the hot oil. One kale is coated add white wine and cook until all the liquid is reduced to a broth.
Try adding a dash of turmeric, red pepper flake or cumin as well.
-Tatsoi and mei qing choi work great in place of kale for this recipe.