Stir-Fried Shrimp with Snow Peas and Ginger

-Put 2 cups of cold water into a large bowl and add 1 TBS salt.

-Add 1 pound of peeled and deveined shrimp to the water and let stand for 5 minutes.

-Rinse shrimp and dry on paper towels.

 -In a small bowl mix together the following:
1/3 cup chicken or vegetable broth
2 tsp rice wine
1½ tsp soy sauce
1½ tsp cornstarch
½ tsp sugar
1/8 tsp white pepper
2 TBS fresh cilantro 
Set aside.

-Mince up 1 tsp fresh ginger and 4 cloves of garlic. Set aside.  
-Take the strings off 1 pound of snow peas. Set aside.

-Heat 1 TBS ghee or butter in a large skillet or wok over high heat. 

-Cook shrimp, turning constantly, until pink on all sides, about 1 minute.

-Stir in the garlic, ginger and 1 TBS butter. Cook for 1 minute more.

-Then add the snow peas and ¼ tsp salt. Stir-fry 1 minute longer.

-Add broth mixture to skillet and continue to cook until sauce thickens.

Stir-Fried Cabbage

-Halve and core 1 green cabbage and then quarter it.

-Then very thinly slice the quarters.

-Peel and mince 1 TBS fresh ginger.

-Chop up 3 cloves of garlic.

-Heat 2 TBS ghee or butter in a heavy large pot over medium-high heat. 

-Add the ginger and garlic and stir-fry for 30 seconds. 

-Add half of the cabbage and toss until wilted, about 4 minutes.

-Add the remaining cabbage and 1 TBS sesame oil, cook until all cabbage is crisp tender, another 4 minutes.

-Season to taste with sea salt and freshly ground black pepper and serve.

Stir-Fried Bok Choy with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch of sea salt and set aside.

-Slice the stems off of 1 bunch of bok choy, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the ginger and stir-fry for a minute.

-Then add the bok choy stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.

Stir-Fried Bok Choy and Broccoli with Ginger and Hoisin Sauce

-In a small bowl combine the following:

1/3 cup chicken or vegetable stock,

2 TBS Hoisin sauce

1 TBS rice vinegar

-Set aside.

-Chop 1 head of broccoli into florets.

-Then chop up the following:

1 bunch of baby bok choy

Half an onion

-Put 1 TBS sesame seeds in a large skillet and toast over low heat until lightly browned, about 3 minutes.

-Set aside.

- In the same pan, raise the heat to medium-high and add 1 TBS oil.

-Add the broccoli, the bok choy and the onion and stir-fry for 2 minutes.

-Then add 2 TBS minced fresh ginger.

-Cook for 2 minutes more and then add the sauce and cook covered for another 2-3 minutes.

-Uncover and stir-fry until the sauce thickens a little, about 30-60 seconds.

-Sprinkle with the toasted sesame seeds, season to taste with sea salt and pepper and serve.

Spring Greens with Pecorino Romano and Toasted Walnuts

For the dressing:  Combine 1½ TBS sherry or tarragon vinegar, 1 garlic scape or clove of garlic finely chopped and ¼ tsp. salt.
-Whisk together and let stand for 15 minutes.
-Stir in 1 tsp Dijon mustard and 6 TBS of walnut/and or extra-virgin olive oil. 
For the greens:  Without undoing the rubber band, gently swish 1 bunch of arugula in some cold water, and then shake dry.  
-Beginning from the top of the bunch of arugula, cut ½ inch strips off until you reach the bottom 2 inches and then discard the stems.  
-Wash a head of butter lettuce and then spin the lettuce and the arugula dry in a salad spinner.  
-Chop a third of abunch of chives into thin slivers.  
-Put a tsp of butter in a small skillet over low heat.  
-Add ½ cup walnut halves and toast until golden brown, 2-4 minutes.  
-Coarsely grate ½ cup Pecorino Romano.
To assemble salad:  Toss the greens with the chopped chives, enough dressing to coat. 
-Heap the greens on individual serving plates and top with a generous sprinkle of cheese and some walnuts.

Spinach Cheese Frittata

Preheat the oven to 375 degrees.

-Melt 1 tsp butter in pan.

-Roughly chop 1 bunch of spinach, stems and all and then add to the pan. 

-Cook until spinach is wilted, set aside.

-Clean out pan, add 1 TBS butter and put back on the heat.

-In a medium sized bowl, whisk 4 eggs, ¼ cup heavy cream and a pinch of salt.  
-Add the vegetable mixture and stir.

-Pour the eggs and veggies into the hot pan and then turn off the heat.

-Sprinkle with ½ cup grated sharp Irish Cheddar or Gruyere or Comte (or any kind of cheese you like that melts) and then put the whole pan into the oven.

-Cook for 8-10 minutes or so until eggs are firm and the cheese is a little brown.

-Serve with a side of sliced tomatoes and garnish with very finely chopped parsley or cilantro.

Spicy Stir-Fried Snow Peas with Garlic and Cashews

-In a small bowl combine the following:

¼ cup chicken or vegetable stock with the following

1 TBS soy sauce

1-2 tsp chile paste

½ tsp sugar

-Mix and set aside.

-Peel than smash 3 cloves of garlic.

-Grate 1 TBS fresh ginger.

-Measure ¼ cup cashews.

-Take the strings off of half a pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS peanut oil or ghee in a large skillet and then add:

the snow peas

the garlic

the cashews

-Stir-fry for 30 seconds.

-Add the ginger and stir-fry for 30 more seconds.

-Add the stock, cover the pan, reduce the heat to medium and cook until peas are almost tender, about 2 minutes.

-Stir in 1 TBS rice vinegar and cook uncovered to reduce the sauce, about 1 minute more.

Spicy Sesame Noodles with Roasted Peanuts and Fresh Herbs

-Mince 2 garlic cloves.

-Mince and peel 2 TBS fresh ginger.

-Heat 1 TBS peanut oil or coconut oil in small skillet over medium heat.

-Add the garlic and ginger and sauté for 1 minute.

-Transfer to large bowl.

-Add the following ingredients:

4 TBS toasted sesame oil

3 TBS tamari or soy sauce

4 TBS cider or rice vinegar

2 TBS sugar or honey

1 TBS (or more) hot chili oil

1 tsp sea salt

-Place 1 pound fresh Chinese egg noodles or fresh angel hair pasta in a sieve over the sink. 

-Separate noodles with fingers and shake to remove excess starch.

-Cook in large pot of boiling salted water until just tender, stirring occasionally.

-Drain and rinse under cold water until cool.

-Drain thoroughly and transfer to bowl with sauce.

-Grate 4 carrots and 3 small summer squash.

-Add carrots and squash and then toss to coat noodles.

-Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

-Coarsely chop ½ cup roasted peanuts.

-Chop up some cilantro, lemon basil or basil.

 -Stir peanuts and chopped herbs into the pasta and toss again.

-Serve at room temperature, tastes great the next day too!

Spicy Mexican Style Pickled Carrots (Escabeche)

-Place the following in a small saucepan and heat until boiling:

1 cup water

1 cup white vinegar

1/2 tsp dried oregano

1 1/2 tsp sea salt

-Peel and then slice 1 bunch of carrots into 1/2 inch disks.

-Put them in a large jar along with the following:

6 to 8 medium sized whole garlic cloves

2 hot peppers (with seeds intact) cut into slices.

-You can also add some fresh cilantro (optional).

-Pour the hot vinegar over the vegetables.

-Cover the jar tightly and chill for at least 3-4 days before eating.

-These carrots will keep nicely for several weeks.

Spicy Cucumber Salad

-Peel, halve (the long way) and seed 2-4 cucumbers or 1 pound pickling cucumbers.

-Cut into ¼ inch slices and toss with 1 tsp sea salt.

-Set in a strainer or colander and let drain for 1 hour, then rinse and pat dry with a clean kitchen towel.

-When the cucumbers have finished draining, transfer them to a salad bowl and set aside.

For the dressing: Toast 1 TBS sesame seeds over low heat until lightly browned.

-Whisk together 1 TBS soy sauce, 3 TBS rice vinegar, 1 tsp chili paste (or ½ tsp hot red pepper flakes), 2 minced garlic cloves, 1 TBS sugar, 3 TBS toasted sesame oil, ¼ bunch of chopped cilantro and the toasted sesame seeds.

-Add to the cucumbers and toss. Serve chilled or at room temp.

Spicy Kimchi

-Cut 1 head of savoy cabbage into quarters, removing most of the core but leaving the ends intact.

-Layer the cabbage in a bowl or crock, sprinkling with 1 cup coarse sea salt and 1/2 tsp cayenne between each layer.

-Cover with a plate that fits inside the bowl, and weight with cans, jars or rocks.

-Refrigerate for 1 to 2 days.

-Drain any accumulated liquid from the cabbage, and rinse it well.

-Dry and cut the cabbage into 1 1/2-inch pieces.

-Place a layer of cabbage at the bottom of a glass jar or casserole.

-Cut 1 bunch of baby bok choy, cut into 1.5 inch lengths and sliver.

-Peel and mince 6 cloves garlic.

-Cut half a bunch of chives into 1 inch lengths.

-Grate a knob of ginger so that you have 2 TBS.

-Very carefully remove the seeds then mince 2-3 fresh Cherry Bomb red hot peppers.

-Mix together all of the above with 1 TBS sugar and 2 TBS soy sauce.

-Spread a layer of this mixture over the cabbage.

-Continue to layer, using all ingredients.

-Cover with a lid, and refrigerate for 5 days.

-Keeps well for at least 3 weeks, becoming spicier every day.

Spiced Winter Squash with Fennel

-Preheat your oven to 375 degrees.

-Peel 1 winter squash (about 2 pounds total).

-Halve lengthwise, seed and then cut into ¾ inch wide wedges.

-Cut 1-2 fennel bulbs in half the long way.

-Chop into 1.5 inch wedges.

-Combine squash and fennel on a large baking sheet.

-Add 3 TBS olive oil and toss to coat.

-In a small bowl, mix the following together:

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp chili powder

½ tsp turmeric

-Blend the spice mixture then sprinkle evenly over the vegetables and toss to coat.  

-Sprinkle generously with sea salt and pepper.

-Roast until vegetables are tender and browned, turning every 15 minutes for 30 minutes.

-Cut the ends off of 1 leek then slit in half the long way.

-Clean well between the layers, then chop each leek into half inch moon shapped pieces.

-Pull the tray out, stir in the chopped leek and then roast for another 15 minutes until the squash is nicely browned.

Spaghetti with Savoy Cabbage and Breadcrumbs

-Bring a pot of salted water to a boil.

-Cook 8 ounces spaghetti or angel hair pasta until al dente, about 11 minutes. Drain and set aside.

-Meanwhile, make ½ cup of fresh breadcrumbs by putting 1-2 slices of rustic bread in the food processor and whirling until coarsely chopped.

-Melt 2 TBS butter in a medium skillet over medium heat.

-Cook 1 finely chopped garlic clove until fragrant, about 1 minute.

-Stir in breadcrumbs. Season with ½ tsp salt and ¼ tsp pepper.

-Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

-Cut a savoy cabbage in half. Take out the core, then cut in half again. Slice into thin strips across the grain.

-Melt 3 TBS butter in a large high-sided skillet over medium-high heat.

-Add cabbage, ½ tsp sea salt and ¼ tsp pepper. Toss to coat.

-Cook, stirring, until slightly wilted, 3 to 4 minutes.

-Add ½ cup water. Cook, covered, until tender, about 4 minutes.

-Uncover, and let any water in the skillet evaporate.

-Stir in ¼ cup cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute.

-Add pasta and cook for 1 minute.

-Stir in ¼ cup Parmesan cheese. Transfer to a platter.

-Sprinkle breadcrumb mixture over top, and garnish with more Parmesan.

Spaghetti Squash with Turkey Meatballs

-Preheat your oven to 375 degrees.

-Cut 1 spaghetti squash in half lengthwise.

-Season cut sides of squash with ¼ tsp sea salt.

-Bake cut sides down on a baking sheet until tender, about 60 minutes.

-Let stand until cool enough to handle.

-Scrape flesh into strands using a fork.

-Let drain and keep warm, in a colander set over a bowl.

-Finely chop 1 onion or leek.

-Mince 2 garlic cloves.

-Chop 1.5 tsp fresh oregano (or us ½ tsp dried).

-Heat 1 TBS ghee or extra virgin olive oil in a medium skillet over medium heat.

-Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.

-Add oregano; cook until fragrant, about 30 seconds.

-Divide onion mixture between 2 bowls.

In one bowl of onion mixture stir in the following:

2 TBS finely grated Parmesan cheese

1 TBS panko breadcrumbs

10 ounces ground turkey

½ tsp sea salt

Some freshly ground black pepper

-Form mixture into 12 balls.

-Heat 1 TBS ghee or olive oil in a large skillet over medium heat.

-Brown meatballs, turning for 4 to 6 minutes; transfer to a plate.

-Chop 8 ounces mixed mushrooms, such as shiitake, cremini and oyster (about 3 cups).

-Put the mushrooms in a dry skillet and toast for 5 minutes stirring often until lightly browned.

-Add a tsp of ghee or oil to the mushrooms.

-Then add the following to the mushrooms:

1 cup homemade or store-bought low-sodium chicken stock

The remaining bowl of onion-garlic mixture

The meatballs

-Bring to gentle simmer.

-Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.

-Put a cup of cook squash in 4 wide bowls.

-Divide the meatball mixture among the bowls.

-Sprinkle with some freshly grated Parmesan cheese.

Spaghetti Squash Bolognese

-Cut 1 spaghetti squash in half and scrape out the seeds.

-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.

-Steam until tender, about 20-25 minutes.

-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.

-With a slotted spoon, transfer bacon to paper towels to drain.

-Add 2 TBS butter to skillet.

-Then add the following:

3 celery stalks diced

3 cloves of garlic minced

-Cook until vegetables are tender, 15 minutes.

-Transfer to a medium bowl.

-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).

-Add the following to a large skillet or pot:

2 TBS butter

1 pound ground turkey or chicken breast

A pinch of red pepper flakes

-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

-Add the bacon, the vegetables and the tomatoes.

-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.

-Season with 1 tsp sea salt and some freshly ground black pepper.

-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!

-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.

Southwestern Style Chile Rellenos

-Wash any combination of whole peppers; ancho, Italian or jalapeno.

-Turn your broiler to high and put the oven rack as close to the element as possible while leaving enough room for the baking tray with peppers on it.

-Put the peppers on a baking tray and let broil for about 10 minutes until one side is charred.

-Then flip the peppers and broil the other side.

-Immediately put the peppers in a paper bag for at least 30 minutes to steam the skin loose.

-When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.

-Slit a side of the chiles and remove some of the seeds.

-Grate 8 to 10 ounces Monterey jack or sharp cheddar cheese.

-Stuff the chiles with the cheese.

-Mix together the following…

-1 cup blue corn flour, 1 TBS flour, a pinch of garlic powder, a pinch of salt and some black pepper.

-Roll the stuffed chiles in the flour mixture.

-Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

-Serve 2 to 3 chiles per serving.

Southern Style Turnip Greens

This recipe would work for radish greens too.

-Thoroughly wash the greens from 1 bunch of turnips.

-Chop the greens coarsely.

-Dice 2 small turnips into small pieces.

-Bring a pot of water to boil.

-Add the following:

 A small dash of sugar

The turnip greens

The chopped turnips

-Cook for 5-7 minutes, or until tender.

-Drain.

-Dice up 6 slice of thick cut bacon.

-In a large skillet, sauté the bacon until lightly browned.

-Dice an onion and add it to the bacon, cook for 7-10 minutes over medium low heat until onion is soft.

-Toss the greens with the bacon and onion.

-Add the zest of 1 lemon and sea salt to taste.

-Serve with Louisiana hot-pepper sauce.

Soldier Beans with Rosemary

-Soak 1 pound of Soldier beans from 3-12 hours (beans are fresh so soaking can be brief).
 
-Finely chop the following;

3 cloves of garlic

1 onion

2 sprigs of fresh rosemary.
 
-In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, onions and rosemary.
 
-Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.
 
-Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.
 
-Stir in 2 TBS butter (optional) and serve warm.
 
 

Fish Soft Tacos

For batter and fish:  
-In a bowl, whisk together 1 cup flour, 1 tsp sea salt, ½ tsp black pepper.
-Pour in 1 cup dark beer at room temperature. Whisk until batter is smooth and let stand 15 minutes. 
-Cut 2# halibut into ¾ inch strips.
-Sprinkle fish with salt and pepper and squeeze some limejuice over each strip.  
-Let stand 15 minutes and then mix fish into batter.
For the tortillas:
-Preheat oven to 200 degrees.  Heat a skillet over medium heat.  
-Stack 2 white corn tortillas and sprinkle top with water (you will need 12 tortillas in all).
-Place in skillet wet side down, heat 1 minute.
-Sprinkle top with water and turn stack over, heat 1 minute.
-Transfer stack to a large sheet of foil. Repeat with remaining tortillas.
-Enclose tortillas in foil and place in oven.
To fry the fish:
-Pour vegetable oil (grapeseed works well) into a medium skillet to reach a depth of 1 inch.
-Attach a deep-fry thermometer and heat oil to 350 degrees.
-Slide 4 fish strips into the oil and fry until golden, about 4 minutes.
-Transfer fish to paper towel-lined baking sheet and place in oven. Repeat.
To assemble:
-Thinly slice 1½ cups red cabbage and finely dice some onion.  
-Fill each warm tortilla with 2 fish strips.
-Top with red cabbage, onions, sour cream, salsa, a squeeze of fresh lime and a dash of hot pepper sauce.

Snow Peas with Pancetta and Onion

Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 2 garlic cloves.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of 1 pound of snow peas.  

-Add to the pancetta and cook for about 3 minutes until barely tender.

-Season with salt and pepper to taste.