Grilled Napa Cabbage with Chinese Mustard Glaze
Feel free to reduce the amount of mustard if you don't like things too spicy. If you don't have scallions feel free to leave out.
3 tablespoons hot Chinese mustard
1 tablespoon agave nectar
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely grated garlic
2 tablespoons chopped fresh basil leaves
2 small heads napa cabbage (about 2 pounds total)
1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)
Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.
Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.
Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.
Tahini Tamari Lemon Dressing
This is yummy dressing. You can swap the olive oil for sunflower oil. You can skip the nutritional yeast though it does add depth to the flavor. The dressing is great on green salads and also great as a fresh veggie dip and with falafel.
2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise
salt and pepper to taste
In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
Simplest Steak Sandwich
Lots of variations possibly with this simple sandwich. Saute griilled onions or peppers, and toss those on. Or skip the dijon and add to the basic sandwich tomato, pesto and fresh mozz or another melted cheese. ??
1 ciabatta loaf or baguette?
sea salt and freshly ground black pepper?
2 sprigs of fresh rosemary, leaves picked (or thyme, or parsley)?
olive oil or sunflower oil?
juice of 1 lemon?
1 -2 tablespoons Dijon mustard
?thinly sliced onions?
1 handful of mesclun
??Place your ciabatta just to warm in the oven for a few minutes at 100C/225F/gas 1/4.
??Season your steak and then sprinkle it with herbs. If any of the slices are thick, place them in a plastic bag and then bash the bag with a kitchen mallet or cleaver or back side of a heavy pot to thin the meat to 1cm thick or less. Rub with a little olive oil, place on a very hot griddle or frying pan and sear each side for a minute. This will cook the meat pink, but you can cook it less or more to your liking. Remove to a plate, squeeze over the lemon juice and allow to rest.??
Cut your ciabatta in half lengthways and drizzle the cut sides with a little e.v. olive oil. Smear a massive dollop of Dijon mustard over the bread, put your steak and onions and mesclun on top, then drizzle over any juice from the meat. Squeeze together and eat!
Basic Stir Fried Vegetables?
The basic recipe here is from Mark Bittman's How to Cook Everything Vegetarian. There is of course room for endless variation and I have taken the liberty to swap in veggies from this week's share. You can swap in and out different veggies, add nuts to the final minute of cooking, add dried chiles or chile paste for heat, add tofu or tempeh (even better if cooked and browned first), or up to 1 TB sweetener (honey, maple syrup, etc).??
2 TB oil
?1 TB minced garlic
?1 TB fresh ginger?
1/2 cup onions or scallions
?1 bunch mizuna and/or pac chi and/or turnip greens
1 head Napa cabbage
?1/4 cup stock or water
?2 TB tamari?1 tsp sesame oil (preferably dark)
??Heat a large skillet over medium high heat. Add the oil , and almost immediately the garlic, ginger, and scallions or onions. Cook stirring for about 15 seconds, then add celeriac, potatoes, and stock and raise the heat to high. After around 4 minutes when vegetables are starting to soften, add the greens. ??Continue to cook stirring constantly, adding liquid (water or stock) if mixture is totally dry, until the vegetables are tender, about 3-4 more minutes. Then add the sesame oil and soy sauce.?
Celeriac Salad with Parmesan, walnuts, and parsley
An elegant no-cook starter or special light lunch packed with crunch and earthy flavours.
juice 1 lemon
½ celeriac, peeled, and cut into sixths
2 celery sticks from the inner bunch, plus celery leaves
small pack parsley, leaves picked
handful walnut halves, toasted
50g Parmesan (or vegetarian alternative), shaved into ribbons
1 tbsp olive oil, plus extra to drizzle
For the dressing
1 tbsp wholegrain mustard
3 tbsp olive oil
1 tbsp sherry vinegar
To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning, and set aside. Tip the lemon juice into a bowl. Use a swivel blade peeler to shave thin ribbons of celeriac into the lemon juice and toss to coat.
Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and a little pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.
Sauteed Swiss Chard with Parmesan Cheese
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop! This basic greens recipe would also work well with your bok choi or any other leafy green.
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Crunchy Bok Choy Salad
This is one of the best salads I have ever had! The ramen noodles may sound a bit weird and unhealthy but they give it a nice crunch, and you don't use the sodium filled seasoning packet. I would bulk up this salad even more by adding some shredded cabbage.
2 tablespoons sugar
3 tablespoons cider vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons peanut butter
1/2 teaspoon curry powder
1/4 teaspoon crushed red pepper
1 (3-ounce) package ramen noodles
1/4 cup unsalted dry-roasted peanuts
3 cups thinly sliced bok choy
1 cup very thin red bell pepper strips
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
To prepare dressing, combine first 6 ingredients in a large bowl; stir well with a whisk.
To prepare the salad, crumble noodles; discard seasoning packet. Heat a nonstick skillet over medium-high heat. Add peanuts; saute for 4 minutes or until browned. Remove from heat. Combine crumbled noodles, peanuts, bok choy, and the remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
Napa Cabbage and Caraway Slaw
This is a nice refreshing salad- not too elaborate, but still easy and tasty.
2 teaspoons white-wine vinegar
2 tablespoons vegetable oil
2 tablespoons finely chopped scallion
1/2 teaspoon caraway seeds, chopped fine
3 cups thinly sliced Napa cabbage
In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.
Miso Glazed Salmon with Bok Choy
Do you still have some miso left from a few weeks ago? Miso makes an amazing salmon marinade, and adding in some greens just kicks it up a notch. Almost all the way to 11!
1/2 cup white or yellow miso
1/3 cup mirin or dry sherry
1/4 cup sake or dry white wine
3 Tbs. firmly packed light brown sugar
2 Tbs. soy sauce
4 salmon fillets, about 1 1/2 lb. total, skin removed
2 or 3 heads baby bok choy, cut in half lengthwise
In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Or, cover and marinate in the refrigerator for up to 2 days.
Preheat a broiler.
Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon.
Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes. Carefully turn the fillets and bok choy over and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked through and the bok choy is crisp-tender, 3 to 4 minutes more. Divide the salmon and bok choy among 4 plates and serve immediately. Serves 4.
Baby Lettuces with Radishes and Spring Herbs
Tender young lettuces, sliced radishes and fresh herbs are tossed with a simple vinaigrette to create a salad that captures the essence of spring. Recipe from Williams Sonoma.
1/4 cup (2 fl. oz./60 ml) Champagne vinegar
1 1/2 tsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
3/4 cup (6 fl. oz./180 ml) olive oil
Kosher salt and freshly ground pepper, to taste
4 heads assorted baby greens, such as red leaf lettuce, Little Gem lettuce, Bibb lettuce and radicchio, leaves separated
3-5 radishes, very thinly sliced
1/2 cup (1/2 oz./15 g) fresh herb leaves, such as parsley, chervil, dill and basil
2 Tbs. finely chopped fresh chives
Buttered whole grain crackers for serving
In a small bowl, whisk together the vinegar, lemon juice and mustard. Slowly whisk in the olive oil and season with salt and pepper.
In a large bowl, toss together the baby greens, radishes, herbs and enough vinaigrette to lightly coat. Sprinkle with the chives and serve immediately with buttered crackers. Serves 4 to 6.
Easy Pickled Radishes
A mandoline would be helpful in slicing these radishes very thin, but not necessary. These would make an excellent addition to a salad!
1 bunch radishes, very thinly sliced
2 tablespoons of sugar
2 teaspoons of sea salt
1 tablespoon of tamari or shoyu
1 tablespoon of agave syrup or brown sugar
½ teaspoon of dark (toasted/roasted) sesame oil
A good pinch of chilli powder
Toss the radish slices with the sugar and salt and leave to marinate for 30 minutes.
Whisk the dressing ingredients together in a small bowl. Drain and gently squeeze the radishes, draining away the pickling mixture, then drizzle with the dressing.
I like stewed rhubarb for its simplicity. It’s easy to make, and offers full strength when it comes to taste. I often double this recipe, as it freezes well and makes good eating in the winter when fresh local fruits are few and far between. For a twist, try adding a few drops of vanilla extract or a bit of orange zest once the stewing is done.
1 bag frozen rhubarb
1/4 cup water
1/4 cup brown sugar
Combine rhubarb, water, and sugar in a medium-size heavy-bottomed pot. (Do not use an aluminum pot; the rhubarb is acidic and will react with the metal.) Stir to combine. Cover and cook over medium heat, stirring occasionally, for 5 minutes, or until the mixture comes to a boil. Turn the heat down to a simmer and continue cooking 10 minutes, or until all the rhubarb pieces break down. Serve warm or cold, mixed into plain yogurt or spooned over vanilla ice cream.