Ingredients:
1 small cabbage
1 teaspoon sea salt
2 medium oranges
2-3 small tangerines or mandarins
3 tablespoons walnut oil
2-3 tablespoons red wine vinegar
Freshly ground black pepper
½ cup coarsely chopped walnuts
Directions:
1. Discard any thick outer leaves of cabbage. Cut cabbage into quarters. Remove core and slice cabbage thinly. Place in a serving bowl.
2. Sprinkle cabbage with salt. Knead firmly with your hands for about 5 minutes; the cabbage will soften slightly and become milder in flavor. Leave 15 minutes. Place in a colander. Rinse under cold running water; drain.
3. Peel and segment oranges and mandarins or tangerines. Cut into small pieces over the bowl to catch the juices; discard seeds. Combine fruit and cabbage.
4. Whisk reserved citrus juice, oil, vinegar, and pepper until combined. Top with walnuts.
Serves 4
Ingredients:
1 bunch carrots, green tops removed, peeling optional
1 tablespoon olive oil
¼ cup red wine vinegar
1½ tablespoons sugar or sweetener of choice
Directions:
1. Preheat oven to 425 degrees F.
2. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Roast in the middle of the oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
3. Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking the pan to coat, then roast until carrots are tender and vinegar is evaporated, 5-8 minutes more.
Serves 6
Ingredients:
½ cup filberts (hazelnuts)
2 tablespoons sherry vinegar
1 shallot, minced
¼ cup olive oil
sea salt and freshly ground black pepper to taste
1 bunch dandelion greens
1 celery root, peeled and coarsely grated
2 pears
1 lemon, halved
Directions:
1. Preheat oven to350 degrees F. Spread hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, 5-7 minutes. While still warm, transfer to a kitchen towel. Rub vigorously to remove the skins; do not worry if small bits remain. Coarsely chop and set aside.
2. In a small bowl, combine the vinegar and shallot. While whisking, slowly drizzle in the oil to form a vinaigrette. Season with salt and pepper. Set aside.
3. Cut the dandelion greens into bite-size pieces and place them in a bowl. Add the grated celery root and all but 2 tablespoons of the dressing. Toss to coat evenly, and divide among chilled plates.
4. Halve and core the pears. Place each half, flat side down, on a cutting board and cut lengthwise into thin slices. Rub the cut sides with the lemon to prevent browning. Fan each pear half atop a mound of greens. Drizzle evenly with the reserved dressing, sprinkle with hazelnuts, and serve.
Serves 4
Ingredients:
2 cups fresh orange juice
2 cups vegetable stock
2 tablespoons tamarind pulp, broken into small pieces
1 tablespoon maple syrup
1 clove garlic, minced
½ teaspoon peeled and minced fresh ginger
½ teaspoon chili paste
6 heads green garlic
3 tablespoons peanut oil
½ bunch kale, stems removed and leaves torn into bite-size pieces
½ bunch chard, stems removed, leaves torn into bite-size pieces
about ¼ pound dried bean thread noodles, soaked in warm water for 30 minutes
Directions:
1. Combine the orange juice and stock in a saucepan over high heat. Bring to a boil and boil until reduced by one-half, about 10 minutes. Remove from the heat add the tamarind then stir in the maple syrup until dissolved. Using a fork, mash the tamarind and strain through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Add the ginger, garlic and chili paste. Set aside.
2. Trim off the root end all but 2 inches of the green tops from each head of green garlic. Mince the remaining green tops and set aside. Quarter each garlic head lengthwise.
3. In a wok or large sauté pan, over high heat, warm the peanut oil until very hot, but not smoking. Add the minced garlic tips and quartered heads and toss and stir for 1 minute. Add the kale and toss for 2 minutes, stirring. Stir in the chard and stir for another 1-2 minutes, until tender. Stir in the tamarind sauce, reduce the heat, and simmer until all the flavors are blended, about 10 minutes. Cook a little longer if the garlic is not completely tender.
4. Meanwhile, drain the noodles and cut into 6-inch lengths. Add to the pan and toss until completely heated through. Transfer to a warmed serving bowl and serve immediately.
Serves 4
Ingredients:
3 leeks
½ cup chopped cilantro (save the stalks)
3 thin slices fresh ginger root
2 star anise
1 small dried red chili
5 cups vegetable stock
½ bunch chard, stems removed, leaves chopped into small pieces
7 ounces firm tofu
4 tablespoons red miso
2-3 tablespoons soy sauce or shoyu
Directions:
1. Cut tops off leeks and slice the rest finely. Place the tops in a large pan.
2. Add the coriander stalks, ginger, star anise, and chili to the pan. Pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes. Strain, return the broth to the pan and reheat.
3. Add the sliced leeks to the stalk with the chard and tofu. Cook gently for 2 minutes. Then mix 3 tablespoons of miso to a thin paste with a little hot broth and stir it back into the soup.
4. Stir in the chopped coriander and cook the soup for 1 minute more before serving, ladled into bowls.
Serves 4
This salsa is great drizzled over roasted vegetables, seared fish, chicken, or grilled polenta.
Ingredients:
1 shallot
2-3 tablespoons red wine vinegar
sea salt
1½ tablespoons capers
2 salt-packed anchovies
1 cup finely chopped parsley
2 tablespoons chopped chervil
¾ cup olive oil
½ cup toasted almonds
Directions:
1. Dice the shallot fine and cover with red wine vinegar. Add a good pinch of salt and let macerate for 20 minutes.
2. Meanwhile, rinse the capers and soak them for 5 minutes. Drain and chop coarsely. Rinse the anchovies, remove their fins and backbones, and chop the fillets.
3. Mix together the chopped herbs, capers, anchovies, shallots, and vinegar. Add enough olive oil to reach a saucy consistency. Chop the almonds very fine and add to the salsa, mixing thoroughly.
Makes about 1½ cups
Ingredients:
6 large leeks
6 green garlic
2 large eggs
2 shallots
¼ cup white wine or sherry vinegar
1 teaspoon Dijon mustard
¾ cup olive oil
Parsley
4 salt-packed anchovies (optional)
Directions:
1. Thoroughly clean the leeks and green garlic – cut off their roots and coarse green tops and peel the outermost layers. Starting 2 inches above the root end cut the leeks almost in two lengthwise then submerge both leeks and garlic in water to remove any clinging dirt. Cook separately in well salted boiling water until just tender, about 4 minutes, and drain.
2. Bring another pot of water to a boil, put the eggs in a sieve and immerse them in the boiling water for 9-10 minutes. Remove the eggs from the water and cool under cold running water or in a bowl of ice water. The yolk should be just set. Peel the eggs.
3. Build a fire for grilling the leeks and garlic.
4. Prepare the vinaigrette: Peel the shallots and dice them finely. Cover with vinegar and macerate for 20 minutes. Add the mustard and whisk in the olive oil. Season with salt and freshly ground pepper. Rinse and filet the anchovies. Chop a handful of parsley.
5. Brush the leeks and garlic with olive oil and salt them. Grill over low to medium heat, turning frequently, until they are lightly browned on all sides, about 10 minutes.
6. Arrange the leeks and garlic on a platter. Drizzle the dressing generously over them, arrange the anchovies on top too, pass the eggs through a medium sieve over the platter, and sprinkle with chopped parsley.
Serves 6
Ingredients:
4 medium beets
2 tablespoons olive oil
1 tablespoon finely chopped ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped cilantro
1½ teaspoons red wine vinegar
1 teaspoon lime juice
¼ teaspoon (or less) cayenne pepper
Directions:
1. Preheat oven to 400 degrees F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, 30 minutes to an hour, peel them and cut into 1/8-inch dice.
2. Combine the beets with the ginger, Serrano peppers, peanut oil, salt, pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar, and spices.
Serves 4
Ingredients:
Asian Dressing:
2 tablespoons unrefined sesame oil
1 tablespoon toasted sesame oil
4 tablespoons rice wine vinegar
1 tablespoon minced garlic
2 teaspoons grated ginger
2 tablespoons sweetener
1-2 tablespoons namu shoyu, tamari, or soy sauce
dash of cayenne
red chili flakes (optional)
Salad:
2 cups finely shredded cabbage of choice
1 cup diagonal-cut fresh snow peas
1/3 cup matchstick-cut carrots
1/3 cup matchstick-cut daikon radish
¼ cup very thinly sliced sweet red pepper
1/3 cup diagonally sliced green onion
2 tablespoons chopped parsley
½ cup lightly toasted, cooled and chopped cashews
Directions:
Whisk all dressing ingredients together until smooth. Combine all salad ingredients in a large mixing bowl and toss with the Asian dressing. Allow the salad to sit for at least several minutes before serving to let the flavors marry, and eat within an hour of making if you like your veggies crunchy. If you don’t mind eating your coleslaw a bit limp, you can keep it refrigerated for several days in an airtight container.
Makes 4-6 servings
Ingredients:
1½ pounds firm tofu, cut into ½-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5½ tablespoons peanut oil
Seasonings:
3 tablespoons minced scallions
2 tablespoons minced green garlic
2 tablespoons minced ginger
1 teaspoon hot chili paste
1 cup scallions greens cut into 1-inch lengths (about 3 scallions)
1½ cups thinly sliced water chestnuts
Sauce (Mixed together)
1 cup chicken or vegetable broth
1 tablespoon soy sauce
3½ tablespoons rice wine or sake
2 tablespoons sweetener
1 tablespoon Chinese black vinegar or Worcestershire sauce
1¼ tablespoons non-GMO cornstarch or arrowroot
1¼ cups dry-roasted peanuts
Directions:
1. Wrap the tofu slabs in paper towels, or a cotton cloth, and place a heavy weight, such as a cast iron skillet, on top. Let stand for 30 minutes to press out excess water. Cut tofu slices into about ½-inch thick and 2½-inches long. Place them in a bowl.
2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli and boil for 3 minutes. Drain, refresh under cold water and drain again.
3. Heat a large, heavy skillet and add 2½ tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoon of oil. Continue frying the rest of the slices. Remove and drain.
4. Reheat the skillet, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1½ minutes. Add the premixed sauce, and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu, and peanuts. Toss lightly to coat and heat through.
5. Scoop the dish into a serving platter. Serve with steamed rice.
Serves 6