Recipes
Search for Recipes
Recipe Tags
Indian Cabbage and Carrot Salad
Indian Cabbage and Carrot Salad
From the Lite and Luscious Cuisine of India cookbook, by Madhu Gadia. 4 servings.
4 cups cabbage, thinly sliced
1 cup carrots, scrubbed and grated
1 tsp sunflower oil
1/2 tsp mustard seeds
pinch of turmeric
1/2 tsp salt
1/4 tsp black pepper
Heat oil in a heavy skillet on high heat. Add mustard seeds, cover with a lid to avoid splattering and cook for a few seconds until the mustard seeds stop popping. Add the cabbage and carrots and then the turmeric, salt and pepper. Stir to mix. Stir-fry for 3-4 minutes, until heated through. Do not overcook. The cabbage should be just barely cooked. Transfer to a serving platter immediately.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
Kimchi
Kimchi
If you didn't grab an Edible Green Mountains, here's the kimchi recipe from the fall edition. There's lots more explanation in the magazine, though. Makes 2 quarts.
3 hot chili peppers, such as Thai bird, serrano or jalapeno, or more to taste
4-inch piece of fresh ginger, peeled and chopped, or more to taste
6 garlic cloves, chopped, or more to taste
2 pounds Napa, Savoy or green cabbage, center core removed and very thinly sliced
1 daikon radish or 2 to 3 black Spanish radishes, thinly sliced (red radishes work, too)
3 leeks, thinly sliced crosswise
4 large carrots, thinly sliced crosswise
1 celery root, peeled, quartered and thinly sliced (You can use the kohlrabi from the share!)
8 tsp fine sea salt or pickling salt
Using a food processor or mortar and pestle, make a paste of the chili peppers, ginger and garlic.
Toss together the cabbage, radish, leeks, carrots, and celery root (kohlrabi) in a large container, layering it with the salt and spicy paste. Use your hands to mix it all up, rubbing the paste into the veggies; then wash your hands immediately.
Using the blunt end of a meat hammer, rolling pin or other similar tool, pound the mixture to release the vegetable juices. You will know that you have pounded enough when you can push the veggies down with your hand and they are covered by the released brine.
Pack your vegetables into wide-mouth quart mason jars. You must really push to pack the veggies down tight, allowing the brine to rise to the top. You want the brine to rise up about 1/2 inch above the veggies to allow for some evaporation during fermentation. Find something that will hold the veggies down under the brine. Weight down with a jar filled with water.
Leave your jars on the counter out of the sun. Fermentation usually takes about a week, but you can begin testing your veggies after 3 or 4 days. If any mold forms on the brine, just scoop it out and continue fermenting. Once fermentation is complete, remove the water jar and cover, screw on the jar lid and place in your refrigerator, where it will keep at least until next summer.
Chicken in Yogurt Sauce (Murgh Khorma)
Chicken in Yogurt Sauce (Murgh Khorma)
Adapted from Lite and Luscious Cuisine of India, this chicken dish would pair well with the Indian Cabbage and Carrot Salad recipe in the July 30th newsletter. (You'll have to scroll down in the newsletter to find it.) Serves 6.
1 3 lbs. chicken
1/2 cup plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves, chopped
2 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tsp coriander powder
1 tsp salt
2 TB sunflower or olive oil
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1/2 cup water
1 green chili, chopped (optional)
2 TB chopped fresh cilantro
Cut the whole chicken into 8-10 pieces. Remove skin if desired. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. In a small bowl mix yogurt, chopped ginger, garlic, garam masala, cayenne pepper, coriander and salt. Pour over chicken and mix well. Heat oil in a heavy skillet. When oil is hot, add cumin seeds ad cook for a few seconds until seeds are golden brown. Add sliced onions. Fry onions until golden brown, stirring as needed. Add chicken along with the marinade and fry for 8-10 minutes. Add the water, chopped green chili and cilantro and stir well. Cover with a lid and reduce heat. Simmer for 20-25 minutes. Stir occasionally. Serve immediately over brown rice.
Asian Dumpling Soup
Asian Dumpling Soup
Adapted from Epicurious.com. Serves 4-6.
1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
2 tsp sunflower oil
1/2 cup finely chopped leeks
2 garlic cloves, minced
1 TB minced ginger
5 cups vegetable or chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps*
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1 cup shredded or matchstick kohlrabi
1/2 cup shredded or matchstick daikon radish
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper
Fry dumplings in a large, heavy bottomed skillet, according to package directions.
While dumplings cook, heat oil in a 4 - 6 quart heavy pot over medium heat. Add leeks, garlic and ginger. Cook, stirring occasionally for 2-3 minutes. Add chicken broth, increase heat and bring to a boil. Add cabbage, mushrooms, carrots, kohlrabi and daikon and boil, uncovered, stirring occasionally, 3 minutes. Stir in sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
*If you don't have fresh mushrooms, try using 1 cup dried shiitake, reconstituted in warm water. Replace some of the broth with the resulting mushroom-flavored water.
Stir-fried Veggies with Ponzu and Garlic
Stir-fried Veggies with Ponzu and Garlic
Although this recipe originally appeared in a summer Culinate newsletter, it was easily adapted to fall greens and barley. Serves 2-4.
1 bunch chard
3 carrots scrubbed and sliced crosswise, very thin
1/2 head cabbage
canola oil
1 small onion, minced
1 garlic clove, minced
Fresh ginger, a 1-inch piece, peeled and minced
Pinch of red pepper flakes
Ponzu (citrus-flavored soy sauce available at natural and int'l groceries)
Toasted sesame oil
3 cups cooked (leftover/cold) pearl barley
Have at hand three medium bowls. Prepare the vegetables by first washing them; shake off the water but don’t bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Add the carrots to the chard stems. Finally, slice the cabbage very thin, and place in its own bowl.
Heat enough oil to cover the bottom of a large skillet. When hot, add the onion, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the cabbage — and another slug of canola oil if necessary — and cook stirring occaionally for about 5 minutes. Add the chard and carrots and cook over medium heat until almost tender, stirring often. Add the chard leaves and continue to stir-fry until almost tender (or turn the heat down, add a bit of water and cover, to steam instead of stir-fry).
Turn the heat up to medium-high (removing the lid first, if you were steaming) stir-fry for a minute or two, lower heat to medium, then add a big splash of ponzu and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump barley into the center. With a large wooden spoon spread it out in the pan. Once the barley is warmed through, stir the vegetables into the barley. Season to taste with extra ponzu. Serve hot.
Radish Slaw
Radish Slaw
I found this recipe at the Marquita Farms website, located in California. They have a page dedicated to black Spanish radish recipes. They indicate that the cabbage is optional.
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion or shallots
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons sunflower oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Salmon with Soba Noodles and Veggies in Miso Sauce
Salmon with Soba Noodles and Veggies in Miso Sauce
Thanks go to Suzanne Podhaizer of Seven Days for this miso recipe. Vegetarians can make this with marinated tofu. Suzanne says: This recipe can be modified to use any vegetables you desire: daikon, broccoli, baby spinach or scallions would all be good additions. I like a lot of miso, but you can always start with less, or add more, as you desire. Based on today's share, I would substitute in shredded daikon or purple top turnip matchsticks for the salad turnips. Add the purple tops when you put in the carrots. Serves 2.
sunflower oil
1/2 c. diced onion or shallot
2 carrots, chopped into coins
1 large salad turnip, or 2 medium, chopped
1 1/2 c. shredded cabbage
mirin
rice wine vinegar
soy sauce or tamari
2 yellowfin tuna steaks
2 bunches soba noodles
2 T. miso
1/2 c. water
sesame oil
Place a big pot of water over high heat and preheat oven to 350 degrees. Heat 1 T. oil in pan over medium heat. When hot but not smoking, add onions and cook, stirring, until translucent. Add carrots, and after about two minutes add the cabbage and turnip. When the vegetables are just tender, drizzle in just a touch of soy sauce, mirin and vinegar, and cook another minute or two until the pan is nearly dry. Set the vegetables aside.
Put another tablespoon of oil in an oven-safe pan and place over medium heat. Pat the tuna steaks dry and season both sides with salt and pepper. When the pan is very hot, add the tuna steaks and sear. When they have browned and release fairly easily from the pan without breaking, turn them and place the pan in the oven.
Make sure that the water has come to a boil, salt the water, and add the soba noodles. Cook according to package directions (usually around 5 minutes).
Mix the miso and water in a small dish. When the pasta is done, drain rinse very briefly in cool water and return to the pot. Add the vegetables and miso mixture.
When the fish is done to your liking (I like mine pink in the middle), remove it from the pan and again, place the pan over medium heat. Deglaze with a couple tablespoons of mirin and a splash of vinegar, scraping any browned bits off of the bottom and let the mixture simmer and reduce. Pour it over the noodle and vegetable mixture and add a little sesame oil. Slice each tuna steak and lay the pieces atop the noodle mixture. Serve.
Valentine Radish and Shoot Salad with Buttermilk Dressing
Valentine Radish and Shoot Salad with Buttermilk Dressing
Serve this salad alongside your pizza with Champlain Orchards Marinara and Kaas cheese.
4 valentine radishes shredded
2 carrots shredded
1 cup shredded red cabbage
2 cups shoots
Dressing:
1/2 cup buttermilk
2 TB mayonnaise
2 TB cider vinegar
2 TB minced shallot or onion
1 TB honey
1 cup sprouted beans
Toss first four ingredients in a bowl. Whisk together all dressing ingredients. Toss veggies with desired amount of dressing and garnish with sprouted beans.
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
The addition of grilled protein makes this vegetable saute a winning meal. Serve over cooked barley or brown rice. Serves 4.
1 TB oil or bacon fat
1 onion, sliced thin
2 cloves garlic, minced
2 carrots, sliced thin
1 small rutabaga, cut in thin matchsticks
1/2 green cabbage, halved lengthwise and sliced thin
1/2 cup apple cider
2 TB Sweet Chai maple syrup
2 TB soy sauce or tamari
2 tsp fish sauce (or to taste)
1/4 tsp crushed red pepper flakes
12 oz syrup glazed tofu, fish or chicken, cut into chunks (recipe follows)
Heat oil in a large heavy bottomed skillet over medium-high heat. Add the onions and saute for 3-4 minutes, stirring occasionally. Add the garlic and saute another minute. Add the carrots and rutabaga, cook stirring occasionally for another 2 minutes then add the cabbage. Toss and cook the vegetables for another 3-5 minutes, then add the cider, syrup, soy sauce, fish sauce and red pepper flakes. Stir to combine, and cook, stirring occasionally until the liquid is mostly evaporated, 5 to 10 minutes. If it the vegetables begin to stick, turn down the heat a bit.
Serve over cooked barley or rice topped with chicken, fish or tofu.
