Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.
2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts
In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.
In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.
Warm Potato Salad
Tossing boiled roots with flavorful herbs and oil while they're still hot is amazing. The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.
2 pounds potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat. Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add more salt if you do!
1 bunch chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Separate stems and leaves from chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.
Fried Eggs with Kimchi
Kimchi goes really well with eggs. This is a nice version with fried eggs; you could also just add kimchi to scrambled eggs once they're almost set. Serves 1.
2 teaspoons oyster sauce*
2 teaspoons soy sauce
1 tablespoon peanut or vegetable oil
2 large eggs
1/4 cup chopped kimchi
1 scallion, thinly sliced or shredded
In a small bowl, combine the oyster sauce and soy sauce and stir until well-mixed. Set aside.
Heat a wok or large skillet over medium-high heat. Crack the eggs into a small bowl, then once the oil is hot enough, carefully pour the eggs into the hot oil. Spoon the chopped kimchi over the egg whites as they are setting so they get cooked into the eggs. After 1 minute, lower the heat to medium so the bottoms get crisp without over-browning while the egg yolks are still setting. Cook for another 2 to 3 minutes to your desired level of doneness. (If the egg whites around the yolk are taking a while to set, use a fork to poke holes around the outside of the yolks. This way, the uncooked egg whites on top can seep through, make contact with the pan, and get cooked.)
With a wide spatula, carefully transfer the eggs to a plate. Spoon the oyster sauce mixture of the eggs and top with scallions. Serve alone or with rice on the side.
Note: This dish can be made completely vegetarian by using vegetarian oyster sauce, which gets its flavoring from mushrooms.
Maple Roasted Brussel Sprouts with Bacon
This is a good recipe for those people are skeptical of brussel sprouts. Caramelized and crispy, these sprouts gain a nutty flavor from the roasting process.
1 pound Brussels sprouts, trimmed
1/4 cup extra-virgin olive oil
3 tablespoons pure maple syrup
4 slices bacon, cut into 1/2-inch piece
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.
Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
Chard and Brussels Sprout Salad
Chard and sprouts aren't thought of as typical salad ingredients but they work great in this raw recipe. The key to this salad is fine chopping – you want to cut the chard and Brussels sprouts in to tiny ribbons, really more like slaw than salad.
2 teaspoons minced shallot
2 teaspoons smooth Dijon mustard
1 tablespoon lemon juice (preferably fresh)
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 pound Brussels sprouts (about 20), bottom and outer leaves trimmed
1 bunch red chard
2 ounces shredded pecorino cheese
1 ounce toasted, salted almonds, coarsely chopped
Prepare the dressing in the bottom of your salad serving bowl - it's easier to toss it in to the greens from the bottom. Whisk the shallot, mustard and lemon juice together, then slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and freshly ground black pepper
Using a sharp knife, finely chop the Brussels sprouts and chard leaves. Add to the dressing in the bowl and toss to coat. Add about half of the shredded pecorino and toss again.
Top with remaining pecorino and almonds; serve. Serves 4 as a side dish or 2 really hungry people.
Baked Sweet Dumpling Squash
This recipe is great because it shows you the very basic way to cook this type of squash, plus it's yummy!
2 Sweet Dumpling Squash
2 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
2 tpsb butter
2 tpsb Maple Syrup
Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan. Place 1 Tbsp. of butter, 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is". Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
Roasted Kabocha Squash Soup
This soup is a beautiful golden yellowy-orange color. It is thick, smooth, buttery, cream, rich, and a bit sweet and savory all at the same time. And it's very easy to make!
1 medium to large size kabocha squash
1 Tbsp. + 1 1/2 Tbsp. olive oil, separated
2 small, or 1 large, yellow onion, thinly sliced
1 14-oz. can coconut milk (I used light coconut milk)
2 cups chicken stock (can use whatever kind of stock you prefer)
salt and pepper to taste
Preheat oven to 350 degrees Fahrenheit. Cut kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush 1 tablespoon of olive oil on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft.
While kabocha is baking, caramelize onions in 1 1/2 tablespoons of olive oil. After kabocha is finished cooking, scoop flesh out of skin. In a food processor, add kabocha, onions, coconut milk, stock, salt, and pepper and process until smooth. Serve.
*I suggest adding half of the coconut milk and half of the stock and then tasting it. Depending on your tastes, you may want to add all of the coconut milk, or you may want to add more stock. Also, if the soup is too thick, add additional stock until it reaches the consistency you desire.
Soy Braised Kabocha Squash
2 tbsp. canola oil
½" piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
¼ cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
½ medium kabocha squash, peeled, seeded and cut into 1"x4" wedges
Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.
No Bake Energy Bites
I love this easy recipe - the balls make great lunch snacks, after school treats, a quick protein fix before the gym, or an after dinner treat. Feel free to sub out any ingredients below that you don't like or have on hand. The first time I made these I realized that no one liked flax seed, so the next time around I subbed in an equal amount of wheat germ. Success!
1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup chocolate chips or cacao nibs (optional)
1/3 cup honey or agave nectar
1 Tbsp. chia seeds (optional)
1 tsp. vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
Roast chicken cooked with red cabbage and apples
I realize that red cabbage isn't going out in this week's share, but I still wanted to share this recipe with you as it has become my favorite roasted chicken recipe. Slow braised cabbage with meltingly smooth apples form a bed for a delicious roast chicken. A scoop of mashed potatoes alongside will make a perfect evening meal.
1 whole chicken
1 head red cabbage (core removed and discarded and shredded)
2 tablespoons sunflower oil or olive oil
1 onion sliced
3 cloves garlic peeled and roughly chopped
3 apples, peeled, cored and cut into thin slices
1/4 cup apple cider (or water)
2 tablespoons apple cider vinegar
1/4 cup balasamic vinegar
1 tablespoon honey
salt and pepper
Preheat the oven to 375F/185C. Wash the chicken, pat dry and season it well with salt and pepper. Set aside while you prepare the cabbage
In a Dutch oven, heat the oil over medium high heat and gently fry the cabbage, onions, garlic and apple slices until slightly softened, moving them in the pan to prevent burning (about 8 minutes)
Add the cider, apple cider vinegar, balsamic vinegar and honey and 1/2 teaspoon salt. Stir well to make sure all the cabbage is coated. Place the chicken on top of the cabbage (I had half a lemon left over from something else I'd made so popped it into the cavity of the chicken to add a little extra flavour), put the lid on the Dutch oven and place in the oven for about 1 1/2 - 2 hours.
During this time the apples melt down and are creamy smooth, so you get a bite of the sweet cabbage and onions along with a lovely 'appley' taste. If there is too much liquid in the cabbage once the chicken is cooked you can remove the chicken to a plate and reduce the cooking liquid over high head on the stove top, don't let it dry out, it just needs to reduce and thicken a little.