In this dish, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. INGREDIENTS: 4 – 6 medium zucchini, washed and ends trimmed (if you have different colors,...Read More
The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would have thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches? INGREDIENTS: 1 pound dandelion greens, well washed 1/2 cup chopped onion 1...Read More
Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only...Read More
A happy marriage of flavors from a really simple dish. Hoisin is a sweet potato-based sauce that is used for many things, notably as the sauce in Mu Shu dishes in Chinese restaurants, and seems to be the ketchup of Vietnam, appearing on tables in phở restaurants as a condiment for noodles and on chicken....Read More
INGREDIENTS: 8-10 small zucchinis sliced into 1/4- inch coins -OR- 6 medium zucchinis halved lengthwise and sliced into 1/4-inch half-moons Water Salt and pepper 1 1/2 tablespoons extra virgin olive oil METHOD: In a non-stick or well-seasoned pan, place the zukes with enough water to just cover. Add a pinch of salt and 1/2 tablespoon...Read More
INGREDIENTS: 1 bunch Tokyo turnips 1 tablespoon butter or neutral oil 1/2 tablespoon sugar Salt and pepper Some water METHOD: Peel the turnips and cut them into pieces 3/4″ at the wide end. In a sauté pan just big enough to hold them without crowding, bring enough water to cover the turnips to a boil....Read More
INGREDIENTS: For the Greens: Mixed baby greens (or any mix of kale, collard, and/or chard) Leeks or red onions (no substitutions, as these are what give the dish a little sweetness) Garlic Shiitake mushrooms Olive oil Lemon Salt and pepper METHOD: In a large sauté pan over medium heat, warm enough olive oil to...Read More
INGREDIENTS: 8 zucchini blossoms with baby zucchini attached (female blossoms) 8 teaspoons soft goat cheese, feta or ricotta 1 tablespoon butter 2 tablespoons shallot, minced 1 cup tomato, finely chopped Salt and pepper to taste A few leaves shredded basil (optional) METHOD: Gently open the zucchini blossoms and place a teaspoon of cheese in each...Read More
