in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Stir Fry with Daikons and Bok Choy
Ingredients: 1 head bok choy (about 11⁄2 pounds) 4 tablespoons vegetable oil 1 block firm tofu (about 1 pound), cut into 1⁄4-inch slices and patted dry 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced 8 ounces daikon radish, cut … Continue reading Stir Fry with Daikons and Bok Choy
Bok Choy Yuke
from a really old cookbook by really old church ladies Ingredients: 1 lb. finely cut stewing beef or tofu 2 TB cooking sherry 2 TB soy sauce rice, cooked 1 TB oil Ginger root to taste 1 tsp. cornstarch salt and pepper 1 bunch bok choy, cut up Directions: Marinate beef for 1/2 day in … Continue reading Bok Choy Yuke
Asian-Style Vegetable Noodle Rainbow Platter
From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
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
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
Fox & Fawn Farm 