Spicy Tokyo Bekana and Beans

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped

1/2# yellow wax beans or green beans, cut into bites sized pieces

1/2# crimini mushrooms, quartered

2 tsp kosher salt

½ Tbsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, yellow beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the Tokyo Bekana and continue cooking for about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Spicy Tokyo Bekana and Mushroom Sauté

3 Tbsp olive oil

1 medium red onion sliced

1 bunch Tokyo bekana, roughly chopped (any cooking green will work)

1 bunch radishes, leaves roughly chopped and radishes sliced

1/2# crimini or button mushrooms, quartered

2 tsp kosher salt

½ Tsp ground black pepper

¼ cup white wine

½ tsp red pepper flakes

2 Tbsp lemon juice

3 Tbsp parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, radishes, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking for about 5 minutes. Add the red pepper flakes and the Tokyo bekana and continue cooking for about 3 minutes. Add the lemon juice and the parmesan cheese. Toss to coat and serve immediately.

Spice Roasted Squash with Tomatoes and Greens

1 jester squash, cut into thin wedges with seeds removed

2 tomatoes, quartered and seeds removed

1 head of bok choy or kale, sliced thin 

1 red onion sliced thin

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon chili powder

1/2 teaspoon turmeric

Position rack in bottom third of oven and preheat to 450°F.

Combine squash, onion on heavy large, rimmed baking sheet. Add oil and toss to coat. Mix all spices in small bowl to blend. Sprinkle spice mixture over vegetables and toss to coat. Sprinkle with salt and generous amount of pepper. Roast until vegetables are tender and browned.

At 20 minutes, add the tomatoes and greens then roast for about 20 more minutes.

Transfer to shallow dish and serve.

Simple Greens and Tomato Salad

2 cups chopped tokyo bekana

One head lettuce, chopped

1-2 carrots, shredded

2 cups of diced tomatoes

1/2 red onion, thinly sliced

4 large button mushrooms, sliced

Dressing

1/2 cup olive oil

1/4 cup seasoned rice vinegar

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon salt

1/4 teaspoon black pepper

Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.

Red Kuri and Collards

1 Red Kuri squash seeded and cubed (skin is edible if you like)

1 teaspoon olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon salt

Sprinkling of black pepper

1 cup water or vegetable stock

2 Tbsp olive oil

1 red onion, sliced 

3 cloves garlic, minced 

1 teaspoon balsamic vinegar

1 bunch of collards, ribs removed, sliced thin

Salt and pepper to taste

Preheat oven to 425°F.

Place cubed squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread out onto a lined baking sheet. Roast in oven for 25 minutes or until fork tender.

15 minutes into roasting the squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed pot. Add the sliced red onion and toss to coat. Let cook for 5 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the sliced collards. Stir until the collards are mixed well with the onions then add the water or stock. Continue cooking until the collards is just wilted. And the moisture is evaporated. 

Stir in the roasted squash and then season to taste.

Purple Top Turnip Gratin

1 large turnip – use a peeler to get thin slices

1 bunch of kale, chopped

1 red onion, sliced

¼ cup milk

3 Tbsp butter, plus more for greasing

½ pound sharp cheddar, grated

Salt and pepper to taste

1/4 cup parmesan cheese

Pre-heat the oven to 350˚F.

Slice turnips and set aside.

In a sauté pan, add the 3 tbsp. butter and onion slices over medium heat. Sauté for approximately 3-4 minutes, then add the kale pieces and continue to cook until all kale is wilted 

Grate the sharp cheddar and then you are ready to assemble the gratin.

grease a cast iron skillet or casserole dish with a little soft butter or oil.

Add your first turnip layer to the dish then add a little of the kale and onion mixture. Season the layer with salt and pepper, and grated cheddar then add 2-3 more layers, seasoning as you go.

Once the all the ingredients are in, add ¼ cup of milk and sprinkle parmesan cheese over the top

Cover the dish with tin foil and place in the oven on the middle rack for approx. 40 minutes.

After about 30 minutes remove the foil and le the cheese brown up. Once the top is golden brown it is ready to serve.

Potato and Poblano Soup

1# carola potatoes, medium dice

1 red onion, small diced

2 strips of thick cut bacon, diced (optional). Can add mushrooms and preferred oil (2tbsp) at the beginning if not using bacon

2 poblanos, seeds removed and diced

2 tsp salt

1 tsp black pepper

3 cloves garlic, minced

1 quart chicken or vegetable stock

1 cup sour cream

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Return to the pot, stir in the sour cream and bring just to a boil. Stir in the remaining poblanos for garnish. 

Panzanella (Tomato Bread Salad)

1 12 ounce loaf artisan bread (6-8 very full cups)

2 to 3 tomatoes

1 medium carmen pepper

1/2 medium red onion

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

1/2 teaspoon salt

Pepper, to taste

1/2 cup thinly sliced basil (if available)

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes. I usually leave the crusts on, but you can remove them if you prefer. You should have about 10 overflowing cups of bread.

Dry the bread: Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it's made.

Oven Roasted Radish and Broccoli Salad

1-2 cups broccoli florets

1 bunch radishes cut into wedges

1 tablespoon olive oil

¼ cup golden raisins

½ cup chopped purplette mini onion, or any red onion

For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic scape, finely minced

½ teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

¼ teaspoon kosher salt

Freshly ground pepper

Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic scapes, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.

Indian Style Potato and Celeriac Latkes

2 celeriac roots, peeled with a knife

1 1/2 lb russet (baking) potatoes 

1/2 cup celery tops, minced

2 tablespoons fresh lemon juice

2-3 red onions, peeled and quartered

1/4 cup all-purpose flour

2 large eggs, lightly beaten

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon ground celery seeds

1/2 teaspoon mustard seed

2 tsp turmeric powder

2 tsp cumin powder

2 tsp chili powder

About 1 1/2 cups vegetable oil

Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.

Coarsely grate celery root into a bowl using a box grater.

Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.

Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.

Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, celery tops and remaining spices until combined well.

Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over and fry until deep golden all over, 1 1/2 to 3 minutes more. If latkes brown too quickly, lower heat to moderate. Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

Green Bean and Potato Salad

1.5 lb of potatoes cooked until fork tender then chilled

2 cups of green beans cut into bite sized pieces

1 small red onion - small diced

2 Tbsp basil - chopped

The Dressing

1⁄4 cup balsamic vinegar

2 cloves chopped garlic

2 Tbsp fresh lemon juice

1 dash Worcestershire sauce

1⁄2 cup olive oil

2 Tbsp Dijon mustard

Salt and pepper

Sauté or steam the beans until their color brightens, then chill.

In a large bowl, combine the potatoes, dragon tongue beans, onion and basil.

Mix/whisk all the vinaigrette ingredients together.

Add in the Balsamic vinaigrette to the potato/bean mixture; toss well to coat.

Season with salt and pepper to taste.

Serve chilled or room temperature.

Greek Tomato Salad

2 pounds ripe tomatoes, heirloom or hybrids

1 small red onion, sliced thinly crosswise

1 bell pepper, sliced thin

 Sea salt to taste

3 ounces feta crumbles

2 tablespoons roughly chopped parsley

½ teaspoon dried oregano

Extra-virgin olive oil, for drizzling

Pinch of cracked black pepper

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.

Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

Break feta into rough chunks and scatter over salad. Sprinkle parsley and oregano over top, drizzle generously with olive oil and serve.

Fennel and Pepper Risotto

7 cups vegetable stock

2 tablespoons extra virgin olive oil

1 head of fennel, diced small with core removed (reserve tops)

1 finely chopped shallot

2 garlic cloves, minced

1 yellow peppers, finely diced

 Salt to taste

1 ½ cups arborio or short grain rice

½ cup dry white wine

 Freshly ground pepper to taste

3 tablespoons chopped fennel herb

2 ounces Parmesan cheese, grated (1/2 cup)

Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the diced fennel and shallots. Cook gently until they begin to soften, about 4 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains separate, about 3 minutes.

Stir in the wine and cook over medium heat, stirring constantly. When the wine has just about evaporated, stir in just enough stock to cover the rice. Reduce heat slightly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring often and adding more stock when the rice is almost dry, for about 25 minutes or until the rice is cooked through but still a little chewy. Taste and adjust seasoning.

When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the fennel herb. Remove from the heat. The rice should be creamy; if it isn’t, add a little more stock. Stir once, taste and adjust seasonings, and serve.

Curried Kohlrabi & Potato Latkes with Sambal Oelek Mayo

1-2 medium potatoes

1 kohlrabi bulb, peeled

1/2 red onion, peeled and trimmed

2 teaspoons chopped parsley

2 large eggs

1/4 cup unbleached all-purpose flour (or equivalent gluten free flour mix)

1 Tbsp curry powder

1 teaspoon kosher salt

Up to 1/4 cup vegetable oil or clarified butter

Sambal Oelek Mayo

1 tbsp. Sambal

½ cup Mayonnaise 

Coarsely grate the potato, kohlrabi, and onion in a food processor. Wring out any excess liquid from the vegetables by wrapping them in a clean, lint-free dish towel and squeezing it out.

Dump the drained vegetables into a medium bowl. Add the eggs, flour, parsley and salt and mix until combined.

Heat a large, preferably non-stick, sauté pan over medium heat. Add two tablespoons of vegetable oil or clarified butter. When hot, drop 1/4 cup sized dollops of the batter into the pan. Press down on the cakes with a spatula to flatten. Cook until browned, a few minutes. Flip and cook for a few more minutes.

Remove from the pan to a plate or a baking sheet. Repeat with remaining batter.

The pancakes can be reheated in a 350º F oven. Serve warm, garnished with Sambal Oelek Mayo.

Cucumber and Watermelon Salad

2 cucumbers peeled and sliced into half moons

1 watermelon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. lime juice

½ cup crumbled feta

Salt and pepper to taste

Mix onion and basil into lime juice and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in watermelon and cucumber. 

Crumble feta over the top.

Cucumber and Tomato Salad

4 medium tomatoes, halved lengthwise, and thinly sliced

½ medium red onion, peeled, halved lengthwise, and thinly sliced

1 cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 cloves of garlic minced 

2 splashes red wine vinegar

Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Cucumber and Musk Melon Salad

2 cucumbers peeled and sliced into half moons

1 musk melon peeled and diced with seeds removed

3-4 basil leaves minced

1 small red onion sliced thin into half moons 

2 Tbsp. olive oil

2 Tbsp. white wine vinegar

½ cup crumbled feta

Salt and Pepper to taste

Mix onion and Basil into white wine vinegar and let stand for 10 minutes. Then add olive oil, a pinch of salt and pepper and stir together

Toss in musk melon and cucumber. 

Crumble feta over the top.

Caramelized Italian Onion and New Potato Gratin

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 cups red onion sliced

Kosher salt and freshly ground black pepper

1.5 lbs New Potatoes sliced thin

1-1/2 tsp. chopped fresh thyme

4 oz. grated Parmesan cheese (about 1-1/2 cups)

2 cups whole milk

Pinch freshly grated nutmeg

Position a rack in the center of the oven and heat the oven to 350°F.

Heat 1 Tbsp. of the butter and the olive oil in a 10-inch skillet over medium heat. Add the onions and cook without stirring until beginning to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Reduce the heat to low and continue to cook, stirring and scraping the bottom of the pan frequently with a wooden spoon and spreading the onions evenly over the bottom of the skillet, until golden brown, 30 to 40 minutes. Add 1 Tbsp. water at a time if the onions begin to stick to the skillet. Set aside to cool.

Slice the potatoes into thin rounds (about 1/16 inch thick). Spread about one-third of the potatoes in the bottom of a 3-quart baking dish. Sprinkle with salt, pepper, and half of the thyme. Scatter half of the caramelized onions evenly over the potatoes, and top with one-third of the cheese. Make a second layer with half of the remaining potatoes. Sprinkle with salt and pepper, and top with the remaining thyme and onions. Top with one-third of the cheese. Top with a third and final layer of potatoes.

In a 2-quart saucepan, bring the milk to a simmer. Stir in the nutmeg, and then pour the hot milk evenly over the potatoes. Top with the remaining cheese. Cut the remaining 1 Tbsp. butter into small pieces and scatter on top.

Bake until the potatoes are tender when pierced with a knife and the top is golden brown, 1 hour to 1-1/4 hours. Cover loosely with foil if the top begins to darken too quickly. Let the gratin cool for 10 to 15 minutes before serving.