“Million Dollar” Chinese Cabbage Salad

Thanks to our dear partner Lise Palmer for this recipe suggestion!  She got if from allrecipes.com.
Ingredients:
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages raman noodles
(without flavor packets), lightly crushed
1/2 cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped
Directions:
1. In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
4. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
5. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

Broccoli and Tofu in Spicy Peanut Sauce

From The Enchanted Broccoli Forest, by Mollie Katzen

Serves 4-5 people

Sauce:

1/2 cup good, unprocessed peanut butter

1/2 cup hot water

1/4 cup cider vinegar

2 Tbsp. tamari sauce

2 Tbsp. blackstrap molasses

1/4 – 1/2 tsp cayenne pepper

In a small saucepan, whisk together the peanut butter and the hot water until you have a uniform mixture.  Whisk in the remaining ingredients.  Set aside.

The Sauté

1 bunch of fresh broccoli

3 Tbsp peanut oil

2 tsp. freshly-grated ginger root

4 medium cloves garlic, minced

1 lb tofu, cut into small cubes

a few dashes of salt

2 cups thinly-sliced onion

1 cup coarsely-chopped raw peanuts

2-3 Tbsp. tamari sauce

2 freshly-minced scallions

Cut off the bottom half-inch of the broccoli stems.  Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.  Cut the stalks diagonally into thing slices.  Coarsely chop the flowerettes.  Set aside

Begin heating the wok (or a large, heavy skillet).  When it is hot add 1 Tbsp of the peanut oil.  Add half the ginger and half the garlic.  Salt lightly.  Sauté over medium heat for 1 minute, then add the tofu chunks.  Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.  Transfer it, including whatever liquid it might have expressed, to the saucepan full of peanut sauce.  Mix together gently.

Wipe the wok with a paper towel, and return it to the stove to begin heating once again.  Add the remaining 2 Tbsp. of oil to the hot wok, and follow suit with the remaining ginger and garlic.  Salt lightly.  Add the onions, and grind in some fresh black pepper.  Sauté, stirring frequently, over medium heat, until the onions are soft (about 5 minutes).

On another burner, begin heating the peanut-tofu sauce on a very low flame.  It shouldn’t actually cook- it only needs to be warmed through.

Add the broccoli and the chopped peanuts to the wok.  Add 2-3 Tbsp. tamari sauce, and stir-fry over medium-high heat until the broccoli is bright green and just tender (about 5 minutes).  Pour the heated peanut sauce over the sauté.  Toss gently until everything is coated with everything else.  Sprinkle in the minced scallions as you toss.

 

Russian beet and potato salad

Inspired by an allrecipe.com recipe

Ingredients

5 small potatoes

5 medium beets

3 small dill pickles, diced

4 hard-boiled eggs, peeled

3 green onions, chopped

1/4 cup vegetable oil

2 tablespoons balsamic vinegar

salt to taste

Preparation

Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes.

Drain vegetables and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets and potatoes.

Drizzle the olive oil and vinegar over the mixture and toss to coat. Add green onions. Season to taste with salt. Slice hard-boiled eggs and add to mixture. Mix well. Chill completely before serving. The beets will add a red color to the rest of ingredients.

Curried Potato Kale Galette

Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen

Serves 6

Ingredients

2 tbsp olive oil

1 large onion, or one bunch green onions, diced

5 garlic scapes, chopped

1 tbsp minced fresh ginger

1 tsp ground cumin

1 tsp garam masala (or curry powder)

1 tsp salt

1/2 tsp turmeric

pinch cayenne pepper

8 cups chopped kale leaves (about 1 bunch)

2 tsp lemon juice

1 kg potatoes, peeled

3 tbsp butter, melted

Preparation

In shallow Dutch oven or large saucepan, heat all but 1 tsp of the oil over medium heat; fry onion, garlic, ginger, cumin, garam masala, half of the salt , the turmeric and cayenne pepper, stirring often, until onion is softened, about 3 minutes.

Add kale and 1/4 cup water; cook, covered, until wilted, about 4 minutes.  Uncover and cook, scraping up any brown bits from bottom of pan, until no liquid remains, about 1 minute.  Stir in lemon juice.

Brush bottom and side of 9-inch springform pan or ovenproof skillet with remaining oil.  Using mandoline or sharp knife, cut potatoes into paper-thin slices; toss with remaining salt.  Spread one-third in pan; top with half of the kale mixture.  Repeat layers once.  Top with remaining potatoes, pressing to evenly distribute.  Pour butter over top.

Bake, covered, in 425′F oven until potatoes are tender when pierced with knife, about 50 minutes.  Uncover and broil, watching closely, until golden on top, about 1 minute.  Let stand for 10 minutes before cutting into wedges.

Apple Fennel Salad

From Crystal’s Fantastic Fixin’s

Serves 1-2 apple-fennel-salad-300x239

Salad Ingredients

½ bulb fennel, sliced thin

1 apple, sliced thinly

2 tbsp walnuts, toasted

Sprig fresh parsley, chopped

Sprig fennel fronds, chopped

Dressing Ingredients

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

1 minced green onion

1 tsp Dijon mustard

2 tsps honey

Preparation

Add all of the sliced apple and fennel to a medium bowl and toss with the dressing.  Place in serving bowls.  Garnish with the walnuts, parsley, and fennel fronds.  Serves one as a meal or two as a side.

Fresh Pea Soup

Fresh Pea Soup

 From ‘Simply in Season’ bt Mary Beth Lind and Cathleen Hockman-Wert

 Serves 4

 Ingredients:

 1 onion

1 potato

3 ½ cups water

1-2 tsp salt

3 cups peas

 Directions

In large saucepan, sauté onion in 1 tbsp olive oil until golden, 7-10 minutes. Add the potato, water and salt and cook over medium heat until soft, 10-15 minutes. Add peas and cook until bright green.  Puree in blender or food processor.  Taste and adjust seasoning.  Serve warm.  Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkly of chopped fresh bunching onions.

 Variation: Add 1 cup cooked, chopped ham