Salting them takes the sharp bite out of them and makes them sweet and delicious.
-Cut radishes in half, then slice into thin half moons and place them in a glass bowl.
-Sprinkle with a big pinch of salt and let stand for 15-20 minutes.
-Taste them, if they are too salty, rinse them.
-You can use them as a garnish or in a salad. They are pretty and yummy!
-Hard boil 4 eggs, then peel and quarter them.
-Slice the stems off, wash and dry 1 bunch of beet greens.
-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.
-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.
-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.
-Add 3 TBS cider vinegar and then remove the skillet from the heat.
-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.
-Add the bacon and toss until the greens are slightly wilted.
-Divide the greens on plates and top with the egg quarters. Serve immediately.
-Wash and spin dry 1 bunch beet greens and/or I bunch turnip greens and/or 1 bunch rainbow chard cut into ½ inch wide ribbons.
-Thinly slice 2 cloves of garlic.
-Heat a 10-12 inch sauté pan over medium-high heat until hot.
-Add 2 TBS olive oil, 3 rinsed anchovy fillets and the sliced garlic.
-Cook until the garlic is light brown, about 1 minute.
-Add the greens and cook stirring constantly until wilted, about 5 minutes.
-Season with salt and pepper to taste and serve with ½ lemon squeezed over top and some grated Parmesan if desired.
To make the wild rice:
-Bring 1 quart of water to a boil in a saucepan.
-Add 1 cup wild rice and ½ tsp sea salt.
-Lower the heat and cover, cooking for 45-50 minutes until the rice is tender but still has a little bite.
-Drain off any excess water and let stand for 5-10 minutes and then fluff with a fork.
For the sauce:
Cook ¼ cup chopped onions in 3 TBS butter over low heat for 3 min.
-Stir in 2 TBS flour and cook for 2 min.
-Heat 1½ cups whole milk until just boiling and then add to the butter all at once.
-Cook until thickened, about 10 min.
To assemble: Preheat oven to 400 degrees.
-Lightly butter a baking dish.
-Melt 1 TBS butter in a medium skillet over medium heat.
-Add 1 celery root peeled and grated, the juice of 1 lemon and some salt and pepper.
-Cook until tender, about 5-7 min.
-Combine the rice, celery root, sauce, ½ cup grated Gruyere cheese and ¼ cup grated Parmesan.
-Turn into the buttered dish and bake for 25 minutes until firm and lightly browned.
-Mix 6 cups water and 6 TBS coarse sea salt in very large bowl, stirring to dissolve salt.
-Take the outer leaves off of 1 large head of savoy cabbage and quarter it lengthwise with the root ends left intact.
-Place cabbage cut side up, in the water so that it almost covers cabbage.
-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.
-Drain cabbage; discard water.
-Rinse cabbage under cold water.
-Mix the following together in the same large bowl:
4 cups water
1 TBS coarse sea salt
1 TBS sugar
1 tsp fish sauce
-Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.
-Peel, core and chop the following into matchsticks.
1 Asian pear
1 daikon radish
1 carrot
-Cut 10 chives into 1 inch strips.
-Mince 3 garlic cloves.
-Finally mince a small knob of ginger.
-Mix Asian pear, daikon, chives, garlic and ginger in medium bowl.
-Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1.5 TBS).
-Nestle layered cabbage in bowl of brine as tightly as possible.
-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.
-Then refrigerate kimchi submerged in brine for 24 hours.
-Remove weight. Cover and keep refrigerated in brine for up to 3 weeks.
-To serve, lift cabbage from brine, allowing excess brine to drip back into bowl.
-Place on work surface. Cut crosswise into 1- to 2-inch slices.
For the dressing, in a medium sized bowl whisk together the following:
2 TBS extra virgin olive oil
1 TBS white wine vinegar
A pinch of sea salt and freshly ground black pepper to taste
-Drain a rinse 1 can of cannellini beans.
-Chop up ½ an onion.
-To the bowl of dressing, add the beans and the onion
-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.
-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).
-Serve at room temperature or chill for 30 minutes.
-Serve on a bed of torn arugula.
You could also make this soup with rainbow chard or radicchio.
-Trim the end off of 1 endive and separate the leaves and wash them well in cool water, especially the center of the leaves where soil collects.
-Stack the leaves and cut them crosswise into 1-inch strips.
-Dice up 4 carrots.
-Chop up 5 cloves of garlic and 3 small zucchini.
-Heat 1 TBS olive oil in a large Dutch oven or soup pot over medium-low heat.
-Add the carrots and cook for 5 minutes.
-Add the zucchini and the garlic and cook for another 3 minutes.
-Add the endive and cook for another 3-5 minutes more.
-Then add the following:
4 cups of broth
Two 15-ounce cans of cannellini or Great Northern beans
One 14-16 ounce can of diced tomatoes
-Cover and simmer 20 minutes until endive is soft, season with salt and pepper.
-Serve topped with Parmesan cheese.
Fry the watermelon radish the same way you would fry potato chips. The watermelon radish chips are crispy with great texture, slightly bitter with a sweet finish.
-Mix together 1 tsp sea salt and ½ tsp ground cumin in a small bowl. Set aside.
-Peel 2 watermelon radishes and thinly slice them. If you have a mandolin, use it so that as the slices will be uniform and cook evenly.
-Heat 2 cups of grapeseed oil in small pot.
-When hot, toss in a handful of the sliced radish, making sure that you don’t crowd the pot.
-Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up.
-Place a paper towel on a plate, take the fried watermelon chips out and place in a single layer—this helps to dry and crisp them up.
-Season with the cumin salt.
-Continue until done. Season each batch separately and set aside.
-Tear 8 ounces burrata into pieces (or use bocconcini) and place on a platter.
-Very thinly slice 1 watermelon radish.
-Toss the watermelon radishes with the following:
2 TBS extra virgin olive oil
2 tsp fresh lemon juice
Sea salt
Fresh grated black pepper
-Arrange radish mixture over burrata and drizzle with any remaining dressing.
-Top with some finely grated lemon zest.
So easy and so refreshing.
-Take the rind off of 1 watermelon (you don’t have to be too careful taking all of it off as some rind is fine).
-Roughly cut into 2 inch chunks, don’t worry about the seeds.
-Add the chunks to a blender and blend until liquefied. If your blender has a tamper use it.
-Strain through a mesh strainer or drink as is.
-Yummy over ice with lime and/or vodka.
-Take the rind off of and then cut up 1 large or 2 small watermelons.
-Set a large fine-mesh sieve over a large bowl or pitcher.
-In a food processor or blender, puree watermelon.
-Pour watermelon puree through sieve, pressing on solids with a rubber spatula (you should have about 2 cups juice).
-Peel then cut 1 cucumber into chunks.
-Puree cucumber and then pour through sieve into watermelon juice.
-In a small bowl or measuring cup, stir together 1/4 cup lime juice and 2 TBS honey.
-Add to watermelon and cucumber juices, along with 2/3 cup vodka.
-Adjust sweetness with more honey if desired.
-To serve, fill four glasses with ice and top each with cocktail.
-Garnish with cucumber slices.
-Toast ½ cup of walnut halves in a small skillet over medium heat for 3-5 minutes until nicely browned.
-Slice 1 red cabbage into thin strips.
-In a large sauté pan, add the following:
2½ TBS olive oil
2 TBS Balsamic vinegar
-Add the cabbage and cook for 5-7 minutes, being careful not to overcook the cabbage.
-Turn into a large serving bowl and season with salt and pepper.
-Sprinkle with 3-4 ounces crumbled Gorgonzola cheese and the toasted walnuts.
-Serve warm.
-Chop 1.5# of unpeeled potatoes into 1 inch chunks.
-Dice up 1 fennel bulb.
-Boil the potatoes and fennel together in salted water for about 5-7 minutes until just barely tender. It is important to watch potatoes closely as the secret to a good potato salad is firm potatoes.
-Toss potatoes and fennel with garlic mayonnaise (below) while still warm.
-Sprinkle with some chopped basil or parsley and taste for salt.
For the garlic mayonnaise:
-In a blender chop 2-4 cloves of garlic with some salt until smooth.
-Add a whole egg, a pinch of salt and ¼ cup extra-virgin olive oil into the blender and blend on high.
-Add another ½ cup olive oil in a light steady stream until all is incorporated.
-Then add 3 TBS fresh lemon juice.
-Stir the garlic into the mayonnaise and thin with more lemon juice if necessary.
-Bring 10 cups of water to a boil in a medium saucepan.
-Wash and sort 1 cup green lentils.
-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.
-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.
-Chop up the following into small dice.
1 fennel bulb
2 carrots
4-5 green onions
The stems from 1 bunch of rainbow chard
-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.
-Chop up some basil, dill or parsley, about 4 TBS in all.
-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.
-Stir in the following:
2 TBS balsamic or sherry vinegar
1 TBS olive oil
The chopped herbs and rainbow chard
-Transfer to a large bowl.
-Drain lentils and add to bowl with vegetables.
-Season with sea salt and freshly ground black pepper.
-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.
-Rinse and pat dry a 1.5-2 pound flank steak.
-Chop up 2 stalks of lemon grass, you should have about 4 TBS total.
-In a large glass-baking dish, mix the following
¼ cup soy sauce
2 tsp ground black pepper
2 TBS of the chopped lemon grass
-Add the flank steak and turn to coat. Let stand at room temperature for 30+ minutes.
-Get a cast iron pan or heavy bottomed pan really hot over high heat for about 5 minutes.
-Put the steak on the pan, then set your timer for 5 minutes.
-Flip the steak over and continue to cook on high for another 5 minutes.
-Transfer the steak to a carving board and let stand for 10 minutes.
-Cut the steak in half lengthwise.
-Slice the halves across the grain ¼ inch thick.
-In a large wok or nonreactive skillet, combine the following:
3 TBS lime juice
2 TBS fish sauce
½ tsp crushed red pepper
½ tsp sugar
the remaining 2 TBS lemongrass
-Cook over moderate heat until hot.
-Stir in the sliced steak along with 1 TBS of the marinade.
-Chop up the following:
15 mint leaves
½ a bunch of cilantro, stems and all.
-Add to the steak and turn the heat off.
-Serve over a bed of lettuce.
-Press 2 cloves of fresh garlic into a jar with a tightly fitting glass lid.
-Add ¼ cup walnut oil and a splash of extra virgin olive oil.
-Add a pinch of sea salt and some freshly ground black pepper. Stir together with a fork.
-Add 3 TBS Balsamic vinegar or lemon juice and shake well.
This sauce is delicious with salmon or tuna.
-Roughly chop up ½ bunch of dill and ½ bunch cilantro
-Chop up a few green onions.
-Put the dill, cilantro and green onions in a blender.
-Add in the following:
1/3 cup walnuts
1 TBS lemon juice
½ cup walnut oil
Sea salt and fresh pepper to taste
-Blend until smooth and taste for salt.
-Eat with in 24 hours.
(From our bible, Vegetarian Cooking for Everyone.)
-Remove the greens from a bunch of beets.
-Scrub the beets and steam them until tender, about 20-25 minutes.
-Rinse the beets under cold water and slip the skins. Set aside.
-Wash the greens and steam them until tender, about 5 minutes.
-Toss the cooked greens with 1 TBS butter and season with salt and freshly ground black pepper.
-Arrange them in a nest on a plate.
-Heat the beets with another TBS butter, a finely chopped clove of fresh garlic and a pinch of salt.
-Add 2 tsp Balsamic vinegar and shake the pan until the vinegar evaporates.
-Spoon the beets into the center of the greens and serve.
-Preheat your oven to 450°F.
-Chop up about 2 cups of summer squash (2-3 squash).
-Heat 1 TBS olive oil in heavy sauté pan over medium heat.
-Add the summer squash, dried red pepper flakes to taste and 2 cloves of garlic put through a garlic press.
-Sauté until vegetables are almost tender, about 5 minutes then remove from heat.
-Place a pizza crust on baking sheet.
-Spread ¾ cup mushroom pasta sauce or pizza sauce over the crust.
-Slice up 10-15 Kalamata olives.
-Spread the squash over the crust and top with 1 cup shredded mozzarella cheese and the olives.
-Sprinkle with ¼ cup grated Parmesan cheese.
-Bake pizza until cheese melts and crust is crisp, about 13 minutes.
-Remove from oven and let cool for 2-3 minutes, then cut into pieces and serve.
This is a nice recipe from Food from Plenty by Diana Henry.
-Cut 1 bunch of carrots into 1 inch chunks.
-Cook until tender, about 8 minutes, then drain.
-In a large frying pan heat the following:
1 TBS extra virgin olive oil
2 TBS butter
2 tsp caraway seeds
2 tsp sweet paprika
1/2 tsp dried chili flakes
-Cook for 30 seconds then toss in the carrots.
-Stir them around, taste for salt and serve.