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

INGREDIENTS: 1 head romanesco 2 tablespoon olive oil, or more to taste 1/4 teaspoon salt to taste 1/4 teaspoon fresh black pepper 1/4 garlic powder 1/4 teaspoon cumin powder METHOD: Preheat oven to 425°F. Line a baking sheet with aluminum foil. Spritz with vegetable oil non-stick spray. In a plastic zip-top bag, place all ingredients...Read More

INGREDIENTS: 2 tablespoons oyster sauce 2 tablespoons chicken broth 1 tablespoon dry sherry 1/2 teaspoon sugar 1/2 teaspoon toasted sesame oil 2-3 bunches broccolini 1 tablespoon salt 1 tablespoon peanut oil METHOD: In a small saucepan, combine oyster sauce, chicken broth, sherry, sugar, and sesame oil. Bring to a boil and stir or whisk until...Read More

INGREDIENTS: 1/4 cup extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper Kosher salt 1 1/2 lb. broccolini, stem ends removed 1 lemon, juiced METHOD: In a small bowl, whisk together olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt,...Read More

INGREDIENTS: 1 bunch broccolini, stem ends removed Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon garlic, finely minced 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Extra Virgin olive oil, if desired METHOD: In a large pot, bring 8 cups of water with 2 tablespoons of salt to a full...Read More

Although this may appear like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choy and uses the stems that would usually be discarded. When I first did this recipe, I was tossing the stems into a...Read More

The sweet-tangy sauce is a nice complement to the slightly bittersweet taste of Chinese broccoli (gai lan). You can substitute regular broccoli if gai lan is not available. INGREDIENTS: 1 bunch Chinese broccoli (gai lan), washed and leaves separated from stems 1 to 2 cloves of garlic, peeled and de-germed, minced 1 inch of ginger...Read More