Spring Rolls
1/4# snow peas, turnips or beets
8 shiitake mushroom, julienne
1 carrot, julienne
3 scallions or green garlic, chopped
1 head napa cabbage, shredded
1 cup bean sprouts
1 cup spinach, kale or chard chopped
1/4# tofu, meat, fish or keep it just raw veggies
1 bunch cilantro
2 tablespoons sesame oil
1 teaspoon hot pepper flakes
20 or so spring roll wraps
Heat oil in wok. Add mushrooms and tofu/meat with pepper flakes. Remove from heat, stir in the scallion/ green garlic and cilantro. Place in a colander to drain and cool. Fill a large bowl with hot water. Dip a wrap in the water for 1 second or until soft. Add veggies and cooked items and roll up like a burrito. We like to dip them into a peanut sauce made from a mixture of rice vinegar, sesame oil and peanut butter.
Spinach and Rice (Spanakorizo)
1/3 cup olive oil
2 onions, chopped
2 pounds fresh spinach, rinsed and destemmed
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon dill
1 teaspoon parsley
to taste, salt and pepper
1/2 cup uncooked white rice
Feta cheese, crumbled, optional garnish
freshly squeezed lemon juice, optional garnish
Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes. Then, pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper.
Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes (or until rice is tender). Add more water if necessary.
Mustard or any other Green, Nepalese-style
3 tablespoons peanut or grapeseed oil (olive oil has too low a smoking point for this recipe)
1 pound greens, cleaned and coarsely chopped
1 teaspoon crushed red pepper, or to taste
1 tablespoon ground cumin
1 teaspoon ground turmeric
Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes.
Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.
Chard with Pine Nuts and Raisins
2 bunches Swiss chard,
3 tablespoons olive oil
3 tablespoons butter
1 teaspoon thyme
1 teaspoon marjoram
1/4 cup raisins
1/4 cup pine nuts
Put the raisins in a small bowl and cover them with hot water. Let them soak until you are ready to add them to the dish. Cut chard into 1/2 inch pieces. Put the butter and oil in a large saute pan and melt over a low heat. While the butter is melting, use a small frying pan to toast the pine nuts. Heat the pan over a medium heat. Add the nuts, and toast, stirring frequently until they begin to brown slightly. When the pan with the oil is heated, add the thyme and marjoram. Stir and add the chard promptly. As soon as the chard is down to a manageable volume, add the drained raisins. Turn the heat very low and cover for just a few minutes until the chard wilts completely. Taste the chard, and add salt and pepper as desired. Immediately prior to serving, stir in the pine nuts.
Herb Dressing
1 teaspoon dijon mustard
2 tablespoons plus 1 teaspoon wine vineger
1/2 cup extra virgin olive oil (we prefer grape seed oil)
1 tablespoon flax oil
1 teaspoon finely chopped fresh herbs, such as parsley, oregano, rosemary, thyme or basil
Mix mustard and vinegar. Add oil in a thin stream until well mixed. Stir in flax oil and herbs.
Kimchi (Korean Sauerkraut)
1 head chinese cabbage, shredded
1 bunch scallions, chopped
1 bunch green garlic or 3 cloves, minced
1 bunch radish, grated (optional)
1 cup carrot, grated
1 tablespoon grated ginger
1/2 tablespoon dried chile flakes (or more)
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
Place veggies, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder to release juices. Place in a quart size, wide mouth mason jar and press down firmly until juices come to the top of the cabbage. The top of the veggies should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Eat anytime after the 3 days but the longer it stores the stronger it gets!
Miso Broth with Greens
1 bunch scallions, baby leeks and or green garlic
3 thin slices fresh ginger root
5 cups dashi stock or vegetable or chicken stock
1 bunch greens, bok choy, chard and/or kale
2-3 small carrots, cut jubilee
7 ounces firm tofu, cut into 1 inch cubes
4 tablespoons red miso (or more to taste)
red chiles for some heat
Add scallions, ginger and carrots to stock. Heat mixture until gently boiling, then lower and simmer for 10 minutes. Add greens and cook for a few minutes. Mix 3 tablespoons of the miso with a little of the hot soup in a bowl, then stir it into the soup. Taste soup and add more miso to taste.
Chinese Cabbage Asian Stir Fry
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes (or more)
1 head chinese cabbage, shredded
1 tablespoon garlic, minced
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon ginger, minced
1 tablespoon toasted sesame oil
Stir together rice wine, soy sauce, sesame oil and ginger. Set aside. Heat oil in wok over medium-high heat. Add garlic and pepper flakes and stir fry until aromatic but not scorched. Add cabbage and stir fry until limp not mushy. Add sauce mixture, stirring in 1-2 minutes, until liquid is absorbed. Sprinkle with sesame seeds.
Balsamic Dressing
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
2-6 cloves garlic, chopped
1/4 cup salad oil (I like grape seed oil)
We add everything to a mason jar and shake thoroughly. Enjoy on a spinach salad!
