From 5 spices, 50 Dishes by Ruta Kahate Ingredients 1 pound beets (4 medium or 8 baby, any color) 1 ½ T canola oil ½ t mustard seeds (dark or light) 1 small green Serrano chili (cut in half the long way and sliced into half moons with some/most seeds removed) ¼ t salt ½ … Continue reading Sautéed Beets with Mustard Seeds and Lemon Juice
Russian Beet Salad
Adapted from The Enchanted Broccoli Forest Ingredients 4 beets ¼ c. apple cider vinegar 1 garlic clove, crushed 1 tsp. honey 6 scallions, including greens, minced ½ medium cucumber, seeded and finely chopped 1 hardboiled egg, chopped 1 TB fresh dill, minced, or 1 tsp. dried dill 1 c. mixed sour cream and yogurt salt … Continue reading Russian Beet Salad
Humble Vegetable Casserole
From The Enchanted Broccoli Forest Ingredients 2 TB butter ½ c. sliced onion or scallions ½ lb. sliced mushrooms 1 large stalk of broccoli, cauliflower, or bok choy 2 medium-sized potatoes, thinly sliced ¾ tsp salt black pepper to taste ½ tsp dill weed 2 hard-boiled eggs, chopped ½ c. chopped sweet pickle 1 ½ … Continue reading Humble Vegetable Casserole
New Potato Salad with Scallions
From The Star Tribune, 17 June 2010 Ingredients 2 lb. new potatoes 2 tsp salt ½ c. olive oil 2 TB cider or wine vinegar 2 or 3 garlic cloves, crushed 2 TB Dijon mustard Black pepper to taste 2 c. chopped scallions 2 TB fresh dill or parsley Salad mix Directions Rinse and scrub … Continue reading New Potato Salad with Scallions
Sauteed Kohlrabi
From Asparagus to Zucchini, 3rd ed. Ingredients 2 kohlrabi, skin still attached 4 TB butter or oil 1 medium onion, diced, --or—4 scallions, chopped 1 TB fresh herbs (thyme, chives, sage, dill) 1 tsp salt Directions Grate kohlrabi, place in colander, and sprinkle with salt. Let stand 30 minutes to drain. Heat butter over medium … Continue reading Sauteed Kohlrabi
Braised Cooking Greens with Raisins and Pine Nuts
From CSA member and hero, Nancy Healy Ingredients 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach) 1 tablespoon olive oil 1 medium red onion, thinly sliced (or 4 red scallions) 1 tablespoon raisins, any kind 2 tablespoons pine nuts 1/4 cup water salt and pepper 1 dash balsamic vinegar Directions … Continue reading Braised Cooking Greens with Raisins and Pine Nuts
Stir-Fried Bok Choy with Cashew Sauce
From Asparagus to Zucchini, 3rd Ed. Ingredients ½ c. raw cashews ¼ c. white wine vinegar ¼ c. sugar ¼ c. soy sauce 1 TB minced gingerroot pinch of red pepper flakes ½ head bok choy ¼ c. peanut oil Directions Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant. Combine … Continue reading Stir-Fried Bok Choy with Cashew Sauce
Strawberry-Feta Salad
From CSA member Beth Manthe. Thanks Beth! Ingredients 1 bunch baby arugula 1 cup sliced fresh strawberries 1/2 cup Crumbled Feta Cheese 3 Tbsp. coarsely chopped Walnuts, toasted 1/4 cup Balsamic Vinaigrette Dressing Directions Combine all ingredients except dressing in large bowl. Add dressing just before serving; mix lightly. Substitutions: Prepare using zesty Italian … Continue reading Strawberry-Feta Salad
Browned Butter Pasta with Tat Soi
From appetiteForChina.com Ingredients Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Directions Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl … Continue reading Browned Butter Pasta with Tat Soi
Soba Noodle Salad w/ Mizuna
from DaniSpies.com Ingredients 2 cups Mizuna leaves, washed, stemmed, and chopped 2 carrots, cut into diagonal slices 4 thinly sliced scallions, white and green parts ½ cup of thinly sliced radishes 2 cups of cooked Soba noodles 1 tablespoon of toasted sesame oil 1 tsp ground ginger 1 clove minced garlic or 1 garlic scape … Continue reading Soba Noodle Salad w/ Mizuna
