From Kansha, by Elizabeth Andoh. (This is a wonderful book if you like Japanese cooking... just beautiful!) Serves 2-4 1/2 teaspoon toasted sesame oil 1/3 cup matchstick-cut carrots 2/3 cup matchstick-cut daikon radish 1 teaspoon sweetener 1 tablespoon sake 2 tablespoons stock or water 1 tablespoon soy sauce 1/4 cup matchstick-cut peeled broccoli stems 1 [...]
Serves 6-8 a few leaves of kale, julienned and chopped a few leaves of chard, julienned and chopped 1 bunch of lettuce, washed and dried, then torn into bite-sized pieces 1/2 cup grated carrot 1/2 cup grated beets 1/4 cup grated daikon (optional) 1 medium avocado, cut into thin slices 2 teaspoons sesame seeds 1 [...]
Serves 6 Braising is a great technique for infusing greens and vegetables with flavor. Braising cabbage brings out its natural sweetness. Apple cider vinegar adds brightness to the dish and aids in digestion. 3 lbs. cabbage 2 tablespoons butter 1 onion, sliced 2 medium carrots, cut into 1/4-inch rounds sea salt and freshly ground pepper [...]
Serves 6 1 pound cabbage, cored and finely shredded 1 large carrot, grated 1/2 small red onion, very thinly sliced 1/2 cup parsley, roughly chopped 1/4 cup loosely packed oregano leaves, roughly chopped 1 tablespoon oil of choice 1 medium shallot, thinly sliced 2 teaspoons Dijon mustard 2 teaspoons honey 1/4 cup apple cider vinegar [...]
Adapted from Vegetarian Times Serves 8 1 pound bow tie pasta (or pasta of your liking) 2-3 tablespoons olive oil 1 tablespoon minced garlic or 1 bunch scallions, sliced 2 large carrots, grated pinch of sea salt pinch freshly ground pepper 2-3 medium summer squash, shredded into long pieces Dressing Ingredients: 1/2 c. olive oil [...]
Serves 6-8 1 pound carrots, pared and cut into thin strips 4 tablespoons butter 4 tablespoons olive oil 2 gloves garlic, bruised 2 tablespoons minced shallots 2 tablespoons wine vinegar 1/2 teaspoon ground cloves 1/4 teaspoon ground cumin dash of paprika 1/2 cup finely chopped parsley sea salt and pepper to taste 1 tablespoon fresh [...]
I know we didn't get fennel this week, but this is a simple, wonderful soup, so I thought I would share it anyway. Maybe you have a little fennel left from last week! 3 Tbs. olive oil 2 medium fennel bulbs, sliced fronds reserved 2 1/4 pounds carrots, thickly sliced 2 cloves garlic, thinly sliced [...]
Makes about 1 1/2 cups 1/2 c. white miso 6 Tbs. oil of choice (I use olive oil) 1/4 c. (packed) finely grated carrot 2 Tbs. finely grated peeled ginger 2 Tbs. unseasoned rice vinegar 4 tsp. sesame seeds, toasted 2 tsp. toasted sesame oil 2 tsp. honey Place miso, oil, grated carrots, ginger, vinegar, [...]
Serves 6 3 c. cabbage, thinly sliced 1/2 c. diagonally sliced celery 1 c. finely chopped broccoli florets 1/2 c. grated carrot 1/4 c. thinly sliced onion 1/4 c. unsalted sunflower seed kernels 1/2 can whole water chestnuts, drained and chopped 1 c. fresh orange sections 1/4 c. sliced almonds, toasted Dressing 1/4 c. low [...]
Serves 8 for crust (makes one 10-inch crust): 2 Tbs. butter plus 1 Tbs. olive oil 1 bunch chard, stems and leaves finely chopped 1/2 c. oat flour plus 1/2 c. rice flour (or use 1 c. whole wheat pastry flour) 1/2 tsp. sesame salt or sea salt 1/2 tsp. nutmeg for filling: 1 c. [...]
