Fresh or Fermented Kimchi

Fresh or Fermented Kimchi

1 large head of cabbage (Napa, Savoy, or Green)
1 bunch spring/green onions
½ cup carrots, grated
½ cup radishes, cut as matchsticks
1 TBL grated ginger
1 TBL garlic, minced
2-3 tsps sea salt
1-2 tsp crushed red pepper flakes

Cut cabbage into ½ inch strips and separate into ribbons. Cut spring onions into small disks using all of the white part and half of the green part. Combine cabbage, onions, carrots, and radishes in a stainless steel, glass, or wooden bowl along with salt. Stir and squeeze veggies for about 10 minutes or until the juices from the cabbage are released. Add in the garlic, ginger, and red pepper flakes.  Can be eaten immediately or stored in refrigerator for 10 days. To ferment: Sterilize two-quart mason jars and their lids. Pack the kimchi into the jars, pushing the contents down so that liquid covers the top of the vegetables. Loosely place lids on jars and leave at room temperature for three days. Store in refrigerator for up to a month.

Buttered Cabbage

Buttered Cabbage

1 small head cabbage about 2 ½ lbs
4 Tbl butter
Salt and pepper
extra dollop of butter
Optional seasonings 1 tsp caraway seeds and ½ tsp celery seeds

Bring a large pot of well salted water to a boil.  Remove outer leaves from cabbage and cut cabbage into quarters and discard the core, then cut into 2 inch pieces.  Submerge cabbage into boiling water for 2-3 minutes, then drain.  Return cabbage to pot and stir in butter, salt and pepper, and optional seasonings.  Serve in bowls with extra dollop of butter melting on top.

Beet Greens with Green Beans

Beet Greens with Green Beans

2 Tbls Olive Oil
½ small onion, chopped
1 cup green beans, trimmed
1 garlic clove, minced
1 small tomato, chopped or ½ pint canned
¼ tsp thyme
1/8 tsp red pepper flakes
1-2 Tbl cider vinegar
Salt and Pepper to taste

Heat olive oil in large skillet over medium heat. Add onion and stir until onion is browned about 10 minutes. Stir in green beans and cook until lightly browned. Stir in beet greens, tomato, and garlic and cook until beet greens are wilted. Stir in remaining ingredients adding vinegar a little at a time until desired amount is added. Delicious served over rice.

Baked Eggs with Rainbow Chard

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Sugar Snap Salad

Sugar Snap Salad

1 ½ lbs sugar snap peas, trimmed, stringed, cut in half diagonal
3 Tbl olive oil
1-2 Tbl lemon juice
1 tsp white wine vinegar
1 Tbl honey
½ tsp lemon pepper seasoning
1 bunch radishes, sliced thin
4 ounces feta cheese
2 Tbl fresh mint, coarsely chopped
Salt and Pepper to taste

Bring a pot of salted water to boil large enough to hold the peas. While water is coming to a boil fill a large bowl with ice water and set aside. Add snap peas to boiling water and cook for 2 minutes, drain, and plunge into ice water to cool. Once cool, drain peas and pour out onto a paper towel or tea towel to dry. Meanwhile, in small mason jar combine oil, lemon juice, vinegar, honey, and lemon pepper seasoning. Shake jar vigorously for 1-2 minutes. Toss peas, radishes, and cheese with salad dressing and season with salt, pepper, and more lemon juice if desired. Sprinkle mint over salad along with extra lemon pepper seasoning.

Spring Quickle Salad

Spring Quickle Salad

1 cup rice vinegar
3 Tbl honey
1 Tbl salt
2 cups thin sliced carrots, turnips, and/or beets
1/3 cup olive oil
1 Tbl lemon juice
1 Tbl rice vinegar
2 Tbl Honey
12 cups spring greens
¼ cup fresh herbs
Salt and Pepper to taste

Bring 1 cup of rice vinegar, honey, and salt to a boil in a small saucepan. Remove from heat and add carrots, turnips, and/or beets. Let sit just until tender, about 10 minutes. Drain. Combine oil, lemon juice, 1 Tbl rice vinegar, honey, and salt and pepper to taste in a small mason jar with a lid. Shake jar vigorously for 1-2 minutes. Combine spring greens, herbs, pickled vegetables, and salad dressing

Yogurt Salad Dressing or Dip with Spinach and Garlic Scapes

Yogurt Salad Dressing with Spinach and Garlic Scapes

1 cup olive oil
2 Tbl apple cider vinegar
1 tsp honey
½ cup spinach leaves
4 Tbl parsley, chopped
6 large fresh basil leaves
½ tsp salt or to taste
2 garlic scapes, chopped
1 cup greek or plain yogurt
¼ cup buttermilk (optional)

Blend all ingredients except yogurt for 1 minute. Add in yogurt and buttermilk. Pulse 10-15 times or just until yogurt is incorporated.  Chill for at least an hour before serving. Store in fridge for up to a week. Omit buttermilk to make a dip for fruit, veggies, or chips.

Lemon and Dill Dandelion Greens

Lemon and Dill Dandelion Greens

3 lbs Dandelion Greens, cut into thirds
2 lbs Leeks or Spring Onions, ½” slices
3 lbs Romaine Lettuce, cut into thirds
2 cups water
1 lg bunch dill, coarsely chopped or 1 Tbl dried
Salt and Pepper to taste
Juice of 1 lemon

Boil enough water to cover dandelion greens.  Once boiling add dandelion greens and cook for 5 minutes, drain. Add dandelion greens and leeks into large cooking pot along with 2 cups water, cook for 20 minutes on medium heat. Add lettuce and continue cooking for 30 more minutes. Add olive oil, salt and pepper and cook uncovered for 15 additional minutes.  Turn off heat and stir in dill and lemon juice. Great served over rice and can be frozen in individual portions.

Baked Eggs with Rainbow Chard​​​​​​​

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Bok Choy and Radishes

Bok Choy and Radishes

1 head bok choy
2 Tbl Butter
1 Tbl Olive oil
12 radishes, thinly sliced
½ onion, sliced
1 tsp lemon pepper seasoning
1/4 tsp salt

Cut off and discard root end of bok choy and separate the green leaves from the stalks. Cut leaves into slices and set aside. Cut stems into 1 inch pieces, heat a sauté pan over medium heat for a minute then add butter, olive oil, and bok choy stems, cook for 5 minues. Add rest of ingredients and cook for 3 minutes or until desired tenderness.

Using a Whole Chicken

Chicken Finger Salad and Chicken with Rice

1 whole chicken, fresh or thawed most of the way

Chicken and Rice Ingredients:
1 split onion or 2 if small or 1 bunch green onions
1 bay leaf
3 sprigs thyme
2 cups rice
3 Tbl butter
Salt and pepper

Chicken Finger Salad Ingredients:
¾ cup buttermilk
¼ tsp each cayenne pepper, garlic powder, and paprika
2 cups flour
1 tsp baking powder
1 tsp each garlic powder, paprika, salt and pepper
¼ cup buttermilk
Lettuce, spinach, carrots, peppers, broccoli, cabbage, other veggies
Cheese in small chunks
green onions, toasted pecans or croutons
Favorite salad dressing or these suggestions: honey with yellow mustard, extra-virgin olive oil and a splash of water or Pepper vinegar, extra-virgin olive oil, salt and pepper

For whole chicken: Remove breasts from chickens so you have 2 boneless skinless chicken breasts. Slice breasts into thin strips for chicken fingers. Stir sliced breasts into ¾ cup buttermilk, 1½ tsp salt, ¼ tsp each cayenne pepper, garlic powder, and paprika. Cover and place in fridge until next day. Place remaining chicken in large stockpot for chicken and rice.

 For Chicken and Rice: Cover 1/3 of chicken in stockpot with water, add onion, bay leaf, thyme sprigs, and 2 tsps salt and pepper. Cover and bring to a simmer. Simmer for about 1½ hours. Turn off heat and let chicken sit covered for another hour. Remove everything from broth leaving the broth in stockpot. Let chicken cool enough to handle. Bring broth to a simmer, add rice and cook until rice is tender 10-25 minutes depending on rice. Meanwhile remove bite size pieces of the meat from the cooled chicken setting aside the bones, onion, and bay leaf. Add bite size pieces of chicken to rice and broth during last 8 minutes of cooking. Serve in bowls and freeze in meal sized portions. Then make a delicious bone broth to freeze. Cook bones, onion, and bay leaf in water to cover for 18 hours. Discard everything but the liquid and use broth for future meals.

For Chicken Finger Salad: Remove breasts from fridge and buttermilk onto a plate – let them stay drippy wet. Combine flour, 1 tsp baking powder 2 tsp salt, and 1 tsp each garlic powder, paprika, pepper. Stir in ¼ cup of buttermilk either from marinade or new. Dredge chicken fingers in flour sticking coating to chicken. Heat 2-3 inches oil in cast iron skillet or wok and heat to 365 degrees. Fry chicken fingers in heated oil for 2-3 minutes a side. Combine salad ingredients in salad bowl and top with chicken fingers and favorite dressing.

Asian Lettuce Wraps

Asian Lettuce Wraps

¼ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoons olive oil
1 lb ground pork
1 large carrot, peeled and finely diced
3 cloves of garlic, minced
4 spring onions, whites and greens, chopped
1 large head of lettuce, leaves separated

In a small bowl, combine the hoisin, soy sauce and ⅓ cup water. Heat a large skillet over medium-high heat. Add pork and cook, breaking up the pork as it cooks, until browned, about 8 minutes. Drain excess fat. Reduce the heat to medium and add the carrot and 1 tablespoon of olive oil. Cook for 3-4 minutes, then add the garlic and the scallion whites and cook an additional minute or two. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes. To serve, place some of the mixture in a lettuce leaf, top with some of the scallion greens, and roll up like a tortilla.

Beet and Broccoli Salad

Beet and Broccoli Salad

1½ cups red wine vinegar
1½ cups sugar
⅓ cup pickling spice
1 cinnamon stick
1 star anise pod
4 baseball-size beets (about 2 pounds)--trimmed, peeled and cut into bite sized wedges
1 medium broccoli crown, trimmed and cut into small florets
¼ cup (2 ounces) fresh goat cheese or feta
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt and Pepper
1 cup beet green leaves, other greens, and/or lettuces, trimmed and torn into bite-size pieces
additional crumbled goat cheese or feta

In a medium saucepan, combine the red wine vinegar with the sugar, pickling spice, cinnamon and star anise. Bring to a boil and stir until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat and let the spices steep for 10 minutes. Strain; reserve the liquid and discard the spices. Return the liquid to the saucepan, add the beets and bring to a boil over high heat. Reduce the heat to medium and simmer the beets for 10 minutes or until fork tender. Remove the saucepan from the heat and let the beets cool slightly in the liquid. Pre-heat oven to 450. Toss broccoli with 1 TBL olive oil, sprinkle of salt and pepper, place on baking sheet, and bake for 15-20 minutes or until lightly charred but still crisp-tender.  Refrigerate the charred broccoli until ready to serve. In a small bowl, whisk the goat cheese with the lemon juice, 2 TBL olive oil, 1½ teaspoons of water and a pinch of salt until smooth. Drain the beets and discard the liquid. In serving bowl, toss the greens, beets, and broccoli with goat cheese dressing. Add salt and pepper to taste and set salad at room temperature to merry for 1-2 hours. Serve with additional crumbled cheese.

Broccoli and Carrot Stir-Fry

Broccoli and Carrot Stir-Fry

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 carrots, peeled & chopped
1 bunch broccoli, cut into florets (6 cups)
1 bunch spring onion greens, thinly sliced
¼ cup hoisin sauce
1 tablespoon toasted sesame seeds
 

DIRECTIONS: 
1. In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
2. Add the carrots, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
3. Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds.

Lamb and Broccoli Stew

 Lamb:
1/4 cup sugar
3/4 cup kosher salt plus more
2 pounds bone-in lamb shoulder
2 tablespoons vegetable oil
4 medium onions, coarsely chopped
4 garlic cloves, chopped
1 sprig each rosemary & thyme
1 bay leaf
1 cup dry white wine
8 cups chicken broth

Other ingredients:
2 large eggs
2 garlic cloves
3 tablespoons (or more) fresh lemon juice
1/2 teaspoon salt
3/4 cup olive oil
2 bunches broccoli, cut into long florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Lamb: Whisk sugar, 3/4 cup salt, and 10 cups water in a large bowl until salt and sugar dissolve. Add lamb, cover, and chill for at least 12 hours and up to 2 days. Heat oil in a large heavy pot over medium-high heat. Add onions, garlic, rosemary sprig, thyme sprig, and bay leaf. Cook, stirring often, until onions are golden brown and soft, 10-15 minutes. Remove pot from heat and add wine, stirring and scraping up any browned bits from bottom of pan. Return pot to heat and simmer until wine is reduced by half, about 3 minutes. Remove lamb shoulder from brine; add to pot, along with chicken broth. Bring to a boil. Reduce heat; simmer gently, partially covered and skimming fat occasionally, until lamb is fork-tender, 5-6 hours. Transfer lamb to a platter and remove bones. Cut or shred meat into bite-size pieces. If needed, boil cooking liquid in pot until reduced to 6 cups, 15-30 minutes. Season sauce with salt, if needed. Return lamb to pot. Lamb can merry for up to 3 days. Just let it cool slightly, then chill until cold. Cover and keep chilled. Discard fat and reheat before serving.

Other Ingredients: When ready to serve stew place eggs in a small saucepan and add water to cover by 1-inch. Bring to a boil and remove from heat. Cover and let sit for 3 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel. Combine eggs, garlic, 3 tablespoons lemon juice, and 1/2 teaspoons salt in a blender. With the motor running, gradually add oil, blending until a creamy sauce. Season garlic sauce with salt and more lemon juice, if desired. Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water to slow cooking. Lay 5 broccoli florets in 4 bowls, divide stew among bowls and garnish with parsley, tarragon, and garlic sauce.

Asian Noodle Soup with Bok Choy and Poached Egg

Asian Noodle Soup with Bok Choy and Poached Egg

5 cups chicken broth
2 whole star anise
1 stick whole cinnamon
2 eggs
14 oz package Asian noodles such as soba, udon, or raman
6 large bok choy leaves, sliced into ribbons
2 green onions, thin sliced
3-4 Tbl soy sauce

Bring chicken broth to a simmer in a medium saucepan, add anise and cinnamon, simmer for 10 minutes, and discard spices. Crack eggs into separate small bowls and then slip the eggs into the simmering broth one at a time. Let eggs simmer for 2 minutes, add noodles and bok choy to broth by gently submerging into broth careful to not break eggs. Cook for 2-4 minutes or until noodles are desired doneness. Turn off heat and gently stir in green onions and soy sauce. Divide between two bowls and serve immediately.

Cauliflower and Goat Cheese Omelet

CAULIFLOWER AND GOAT CHEESE OMELET
5 large eggs
2 tablespoons olive oil
1/2 medium head cauliflower, cut into small florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled goat cheese or feta
1/4 cup flat-leaf parsley leaves

Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, and then add garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using potholders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Broccoli and Carrots with Carrot Top Pesto

Roasted Broccoli and Carrots with Carrot Top Pesto

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 head broccoli, cut into florets
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Salt and Pepper
Carrot tops from carrots
3/4 cup fresh parsley leaves
1/4 cup roasted pecans
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan

Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds, salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Meanwhile, place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted pecans and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. Drizzle roasted vegetables with pesto.

Jerky

Jerky

2 lbs thinly sliced meat (pork, chicken, or beef)
¼ cup soy sauce
1 TBL Worcestershire sauce
¼ tsp black pepper and garlic powder
½-1 tsp smoked salt

Combine all ingredients into a large plastic zipper bag to marinate for at least 2 hours and up to overnight. Determine amount of salt needed by how long you will marinate. Use less salt for longer marinating times. Remove meat from marinade and drain strips on towels to remove excess marinade. Place cooling racks inside cookie sheets and place strips of marinated meats on cooling racks close together but not touching. Dehydrate in a 140 degree oven until dried completely. Begin checking at 3 hours and cooking time will be based on thinness of meat strips. Alternatively, use a dehydrator by following the manufacturer directions for drying jerky. Jerky is best stored in jars or plastic zipper bags in the freezer but can be stored for about two weeks on the counter.