Sui Choy Slaw

From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz Serves 4 Ingredients: Salad: 1/2 small head of sui choy (Chinese cabbage) 4 baby bok choy 6 oz snow peas 2 carrots 1/2 red sweet pepper, seeded 1/2 bunch scallions, thinly sliced 1 tbsp sesame seeds Vinaigrette (yields 1,5 cups) 3 cloves garlic (or 2 scapes!), minced 1 tbsp minced ginger 1/2 cup pickled ginger 1/3 cup fermented black beans 2 tbsp pickled ginger juice 2 tbsp rice vinegar…

Read More

Vegetable Biryani

Adapted from Canadian Living : The Vegetarian Collection by Alison Kent ¾ cup (175 mL) dried green lentils (or substitute chicken or other meat if preferred) 2 tbsp (30mL) olive oil 1 bunch of bunching onions, including greens, chopped 2 carrots (or substitute 4-5 summer turnips), chopped 4-5 garlic scapes, (or 2 cloves garlic), chopped finely 1 tbsp (15mL) curry paste ¼ tsp each salt and pepper 2 cups (500mL) cauliflower (or broccoli), broken into florets 1 cup (250mL) basmati rice…

Read More

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. …

Read More