Sweet Potato and Cabbage Curry

3 Tbsp canola or safflower oil

1/4 tsp red pepper flakes

1 cup chopped onion

4 garlic cloves, crushed

1/2 Tbsp ground cumin

1 tsp curry powder

1 cup vegetable broth

1 can coconut milk

Salt and pepper

2-3 sweet potatoes, diced

2 carrots cut into coins

1 daikon radish, quartered then sliced

½-1 cabbage, shredded

Juice of half a lime

In a large sauté pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.

Add the vegetable broth, coconut milk, salt and pepper. Bring to a boil and reduce the heat to medium-low.

Add the sweet potatoes, cabbage and carrots. Cover and cook about 15 minutes. Then add daikon radish (you want this to still be a little crisp) and the lime juice. Stir well and cook for 2 minutes more.

Serve warm on top of rice.

Sweet Corn Succotash

2 Tbsp extra-virgin olive oil

1 1/2 cups chopped onion

Coarse kosher salt

1 large garlic clove, minced

2-3 cups chopped red tomatoes (about 1 1/2 pounds)

2 cups corn kernels cut from 3 ears of corn 

2 cups yellow wax beans or green beans cut into inch pieces

3 Tbsp thinly sliced fresh basil

Heat oil in heavy large skillet over medium heat.

Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and yellow beans. Reduce heat to medium-low, cover, and simmer until corn and yellow beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in basil and serve.

Sweet and Spicy Rainbow Chard

1 Tbsp olive oil

1 bunch rainbow chard - leaves and stems separated and chopped

1/2 cup chopped Elyse sweet onion

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Sweet and Spicy Beet Greens and Zucchini

1 Tbsp olive oil

Greens from one bunch of beets - leaves and stems separated and chopped

1-2 zucchini or patty pan small diced

¼ cup fine chopped garlic scapes

2 (1/4-inch-thick) slices fresh ginger root, peeled and julienned (note: it is very easy to peel ginger by scraping the skin with a spoon.) 

Salt and pepper to taste

1 Tbsp maple syrup

Heat the oil in a large skillet over medium heat.

Cook the chopped stems, garlic scape, zucchini and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped greens to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Summer Vegetable Ratatouille

1-2 cups eggplant

1 bunch scallions

2 sweet peppers (optional)

2 medium summer squash 

2-3 tomatoes

1 1/2 tablespoons olive oil

2 cloves garlic

1 bay leaf

2 sprigs thyme

1/4 cup loosely packed basil, sliced into ribbons

Extra basil for garnishing

Salt and pepper

Chop eggplant into bite-sized cubes. Toss with a tablespoon of salt and set to drain in a strainer while you prep the other ingredients.

Slice the scallions (reserve some of the tops for garnish) and roughly chop the peppers, summer squash, and tomatoes into bite-sized pieces. Mince the garlic. The vegetables will be cooked in batches, so keep each one in a separate bowl.

Warm a teaspoon of olive oil in a large (at least 5 1/2-quart) Dutch oven or pot over medium-high heat. Add the scallions and a generous pinch of salt. Sauté until they have softened and are just beginning to brown, about 8 minutes. Add the peppers and continue cooking until the peppers have also softened, about another 4 minutes. Transfer the onions and peppers to a clean bowl.

Add another teaspoon of oil to the pot and sauté the summer squash with a generous pinch of salt until it has softened and is beginning to brown, about 5 minutes. Transfer to the bowl with the onions and peppers.

Rinse the eggplant under running water and squeeze the cubes gently with your hands to remove as much moisture as possible. Add two teaspoons of oil in the pan and sauté the eggplant until it has softened, about 8 minutes. Transfer the eggplant to the bowl with the other vegetables.

Sauté the garlic until just fragrant then add tomatoes bay leaf and thyme. Deglaze with ¼ cup red wine then add all the vegetables back into the pan. 

Stir until well mixed and bring stew to a simmer, then turn heat to low and simmer for 30 minutes.

Remove the bay leaf and thyme and stir in basil and scallion tops.

Summer Vegetable Hash

A great side dish for many meals this recipe can be translated to use most summer vegetable items. 

2-4 pearl onions cut in half length wise and then sliced thin

1 cup broccoli florets 

1 cup diced summer squash

½ cup turnips

¼ cup parsley, chopped fine 

2 Tbsp. olive oil

Salt and pepper to taste

Heat olive oil over medium heat in a sauté pan. Add the sliced onions and cook until aromatic about 1-2 minutes, stirring frequently.

Add the summer squash and turnips and cook for 2-3 minutes more. Add the broccoli and parsley and cook until broccoli is tender.

Add salt and pepper to taste and enjoy.  

Summer Squash Cakes

A great cross between Hash browns and pancakes this makes a great breakfast or snack. I like to dip mine in a spicy mayo. But ketchup is pretty good too.

3 zucchini or patty pan, mixed colors, shredded with a box grater or the grater plate on a food processor

1 cup toasted bread crumbs

1 cup shredded parmesan

1/3 cup minced scallion

1 large egg, lightly beaten

2 Tbsp of parsley minced

1/2 tsp salt

1/4 tsp ground black pepper

1 stick butter

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and the rest of the ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Stir Fried Napa

½-1 head napa cabbage

12 oz firm tofu or 1 boneless skinless chicken breast.

1/2 cup vegetable broth or chicken stock

2 Tbsp tamari or soy sauce, divided

1 Tbsp seasoned rice wine vinegar

2 Tbsp sesame oil, divided

1-2 bell pepper, julienned

½ red onion sliced thin

1 Tbsp fresh ginger, minced

2 large garlic cloves, minced

pinch or two red pepper flakes

Salt and pepper to taste

Sesame seeds as garnish

Basmati or jasmine rice, for serving (optional)

Cook rice and set aside.

Cut the tofu into slices and press water out or cut chicken breast into thin slices. In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu or chicken and stir-fry until golden (cooked through for chicken) about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Add 1 tablespoon oil, the garlic and ginger to the wok/skillet and stir-fry until fragrant then add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu/chicken and add sliced onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat.

Serve with rice.

Stir-Fried Beets and Choy

½ tsp sugar

¼ to ½ tsp salt (to taste)

1 Tbsp soy sauce

2 tsp dry sherry

2 tsp sesame oil

1 Tbsp canola or safflower oil

6 ounces firm tofu, diced (1 cup)

2 cloves garlic, minced garlic 

1 Tbsp minced fresh ginger

2-3 beets, peeled and cut in 2-inch julienne 

Beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped

1 medium onion, sliced thin

1 head bok choy, washed well and chopped

2 tsp sesame seeds

¼ cup minced cilantro

2 tsp cornstarch dissolved in 2 tablespoons water or stock

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm’s reach of your wok or sauté pan. Have the other ingredients in separate containers close by.

Heat wok or sauté pan over high heat until a drop of water evaporates within a second or two when added to the pan.

Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don’t stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color.

Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the onion and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens, bok choy and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute.

Remove from the heat and serve with rice, noodles or other grains.

Stir Fried Veggies with Rice Noodles

1 head of broccoli cut into florets, peel stem and cut into matchsticks

1-2 zucchini, sliced thinly on the bias 

1 cup of bok choy roughly chopped

1 onion sliced thin

2 oz tamari or soy sauce

1 Tbsp sesame oil

1 tsp chili oil

2 Tbsp canola or safflower oil

A pinch of pepper

1 lb bag of rice noodles

Boil water for noodles and cook noodles per instructions on bag, usually 6-8 minutes. Once cooked to preferred consistency run cold water on them to stop the cooking process. Then toss in the sesame oil and set aside.

Heat canola oil in a big sauté pan and then add the onion and broccoli stems and sauté for 2-3 minutes. Then add the zucchini and cook for another 2 minutes.

Add the broccoli florets and cook for another minute or two until broccoli starts to turn bright green.

At this point, add the tamari (soy sauce) and the chili oil. Cook for one minute then add the bok choy and cover and let cook for about 2-3 minutes. Turn the heat to low and add the noodles into the mix and cover.

Turn the heat off. And serve.

Stir Fried Broccoli with Garlic Scapes

1 head broccoli, cut into small florets (peel stem and slice thin)

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

1 bunch Tokyo bekana, roughly chopped

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Cut broccoli into florets and peel the stem and slice thin.

Roughly chop one bunch of Tokyo bekana.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once and cook until aromatic. Add broccoli florets and stems and cook covered for 2 minutes.

Add rice wine and cook 30 seconds. Add Tokyo bekana and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, for another minute then serve with rice.

Stir Fried Komatsuna/Bok Choi with Garlic Scapes

1 head bok choy or bunch of komatsuna

4 tsp vegetable oil

2 garlic scapes, chopped

1 tsp minced fresh ginger

2 Tbsp rice wine or dry sherry

1 Tbsp tamari or soy sauce

2 tsp toasted sesame oil

Serve with rice

Trim base of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry and roughly chop. If using komatsuna, just chop roughly.

Heat a large frying pan over medium-high heat. Add vegetable oil, garlic scapes, and ginger and stir once.

Add rice wine and cook 30 seconds. Add leaves and stalks and stir. cook until beginning to wilt, about 1 minute. 

Add tamari or soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choi is tender-crisp, another 1 to 1 1/2 minutes.

Serve with rice

Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.

Spinach and Kale Salad With Shallot and Mustard Vinaigrette

Shallot and Mustard Vinaigrette

1 shallot, minced

2 tablespoons white wine vinegar

2 heaping teaspoons Dijon mustard

¼ teaspoon salt

½ teaspoon coarsely ground black pepper

1 cup extra-virgin olive oil, more to taste

Mix all the ingredients together and whisk vigorously or blend. Can be kept in  fridge for one week.

Spinach and Kale Salad with Feta Cheese

1 bunch of red Russian kale

1 bag of spinach, washed and rough chopped

1 cippolini onion, sliced thin

6 oz feta cheese, diced

Remove stem from kale and rough chop then toss together with chopped spinach and sliced cippolini onion. 

Drizzle salad dressing into bowl of ingredients and then lightly toss. 

Add feta to the salad and serve. 

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.

Spicy Sweet Corn and Kale Sauté

1 bunch green kale – rough chopped with the stems removed

1 bell pepper – small dice

1-2 ears of sweet corn (kernels removed from cob)

2 Tbsp cilantro – chopped fine

2 cloves garlic – minced 

1-2 tsp red pepper flakes

2 Tbsp olive oil

Salt and pepper to taste

Heat oil over medium heat. Add the garlic and cook until aromatic 1-2 minutes. Then add the kale and cook until the leaves are beginning to wilt. At this point add the sweet corn, peppers and red pepper flakes. Continue to cook until the moisture is evaporated.

Remove from the heat and toss in the chopped cilantro. Add salt and pepper to taste.

Spicy Radish and Turnip Quick Pickle

1 bunch Hong Vit radishes

1 bunch salad turnips

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 Tbsp honey or maple syrup

2 tsp salt

½ tsp red pepper flakes 

½ tsp whole mustard seeds 

Scrub the turnips and radishes clean then remove the tops and slice as thin as you can. If you have a mandolin to use, great. If not, not a problem. When slicing small round veggies it’s simple to trim one of the round ends then rotate to flat side down this will keep the veggie still while your slicing instead of dealing with it rolling around.

In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes and turnips.

Let cool to room temperature. It can be ready to serve right away or place in your fridge for later use for a salad or snack.

Spicy Kale and Green Beans

3 Tbsp olive oil

1 onion sliced

½ pound cremini mushrooms, quartered

½ pound green beans, trimmed and cut into 1 inch pieces

2 tsp salt

½ tsp black pepper

¼ cup white wine

½ tsp red pepper flakes

1 bunch kale, rinsed and roughly chopped

2 Tbsp lemon juice (1/2 lemon)

3 Tbsp grated parmesan cheese

Warm the olive oil in a large sauté pan over medium-high heat. Add onions and cook until translucent, about 4 minutes.

Add mushrooms, green beans, salt and pepper and cook for 2 minutes.

Add wine and continue cooking until the green beans are almost tender, roughly 5 minutes.

Add the kale and red pepper flakes and continue cooking until kale is wilted, another 5 minutes or so.

Add lemon juice and parmesan and toss. Best served right away. 

Spiced Acorn Squash

1/2 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 small acorn squash, halved and seeded

1/2 cup raisins

2 Tbsp butter

1/4 cup water

In a small bowl, mix brown sugar, cinnamon and nutmeg; spoon into squash halves. Sprinkle with raisins. Top each with 1 tablespoon butter. Wrap each half individually in heavy-duty foil, sealing tightly.

Pour water into a 5-qt. slow cooker. Place squash in slow cooker, cut side up (packets may be stacked). Cook, covered, on high 3-1/2 to 4 hours or until squash is tender. Open foil carefully to allow steam to escape.