Spicy and Sweet Chinese Cabbage

1 cabbage, sliced
2 tsp ginger root, grated
1/4 c raisins, soaked in warm water, then drained
1 tbsp honey
1 tbsp cider vinegar
1/2 tsp salt
hot pepper flakes, crushed
1 tbsp peanut oil

Heat oil in deep skillet or wok over medium-high heat. Add Chinese cabbage, ginger, and hot pepper flakes. Stir-fry for 2 min, stirring constantly. Reduce heat to medium. Mix sweetener and vinegar. Pour over cabbage mixture. Toss in raisins, season with salt. Cook for approx. 3 min, stirring often. Cabbage should be wilted but still slightly crunchy. Serve immediately. Serves 4.

Slaw with Apples and Raisins

4 c grated cabbage
2 med. grated carrots
1 apple, diced
1/2 c raisins
1/2 c salad dressing *
1 tsp salt

Toss all ingredients together until dressing is evenly distributed. Chill before serving. Serves 6.

*Use your favorite reduced-fat mayonaise or salad dressing. Try "Nayonaise" made from tofu rather than eggs and oil. No cholesterol & just 3g of fat per serving.

From: the Rolling Prairie Cookbook, by Nancy O'Connor.

Sichuan Green Beans

2-3 tbsp sesame oil
2 lbs trimmed green beans
8 garlic cloves, minced
½ tsp salt
Crushed red pepper to taste (optional)

Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.
 

from: Still Life with Menu

Sesame-Glazed Parsnips

1 ½ cups parsnips, peeled and cut in ¾" chunks
1 ½ cups carrots, cut similarly
1 Tbsp sesame seeds
2 tsp butter or oil
2 Tbsp maple syrup
½ tsp salt
juice of 1 orange (1/2 cup)

Steam parsnips and carrots together until barely done.
Toast sesame seeds in a medium sized skillet over medium flame. When they begin to turn color slightly, add oil or butter, maple syrup, salt, and orange juice. Stir in carrots and parsnips. Turn heat up to medium high and cook, stirring with increasing frequency, until liquid is reduced to a glaze. Makes 4 servings (about 2 cups)

Sauteed Kohlrabi

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.

Sauerkraut with Carrots and Onions

1 gn. cabbage, sliced thin
4 Carrots, sliced
1 lg onion, sliced
3tbsp sea salt

Put vegetables and salt in a large mixing bowl and mix with your hands. Transfer the salted vegetables to a clean crock. Use a small plate that fits inside the crock. Place a heavy rock on top. Cover the crock with a clean dish towel. Put the crock in the pantry, dry basement, or a dark, cool corner counter of the kitchen.

Check the next day to make sure that the cabbage is covered by its own juice - if not, add more weight. Check again the next day, and if the cabbage is not covered, add more salt. Check the sauerkraut daily. Skim off any mold that forms on top. After 10 days, taste. If the cabbage is sufficiently fermented, refrigerate it in clean jars for up to a year. If not, taste again the next day. Sauerkraut is ready in 10-14 days. If it is too salty, rinse or soak in cool water for a day
 

From: the Quick and Easy Organic Gourmet, by shareholder Leslie Cerier

Rosy Home Fries

4-5 med potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, then cubed
1 tbsp canola oil 1 med onion, chopped 1 lg pepper, chopped
1/2 c minced parsley 3/4 tsp salt pepper to taste

Heat the oil in a large skilled over medium heat. Add the onions and saute for 5 minutes, stirring often. Add the potatoes and beets and saute for approximately 10 more minutes, stirring occasionally until the potatoes begin to brown slightly. Remove from the heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

Raw Fennel with Lemon Dressing

1 medium fennel bulb
3 tbsp lemon juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp sugar
freshly ground black pepper
2 tbsp chopped parsley

Trim the bottom from the fennel bulb. Quarter it lengthwise and cut out any hard core. Slice the quarters crosswise 1/4 inch thick and transfer to a mixing bowl. Toss the fennel with the lemon juice; then add the olive oil, salt, sugar, a generous sprinkling of pepper, and chopped parsley. Toss well to combine; chill for about 30 minutes. Correct seasonings and serve chilled.

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Polish Tomatoes

about 6 firm, ripe tomatoes
1 small onion, minced
some sweet basil, some dill, a little parsley
salt & pepper
4 Tbs. Olive oil
4 Tbs. wine vinegar

Thickly slice the tomatoes. Put them in a bowl with the onion, herbs, and salt & pepper. Toss until slices are evenly coated with herbs. Now add oil & vinegar, and toss again. Serve well-chilled. (Excellent with hot, creamed dishes, with quiche, or with omelettes.)

From 'The Vegetarian Epicure, Anna Thomas, 1972, Vintage Books)

Pickled Daikon

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

From Food Network

Laura's Glazed Pumpkin Ginger Bars

1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup butter, room temp.
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

Glaze:
1 cup sifted confectioners' sugar
2 tsps. grated orange zest
3-4 Tbsp orange juice

Preheat oven to 350 degrees. Grease a 10x15" baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan.

Combine confectioners sugar with orange zest. Add orange juice gradually to confectioners sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.

From: More Recipes from the Kitchen Garden

Kohrabi and Carrot Slaw

Dressing:
2 Tbsp. very finely chopped onion
1/2 cup low fat sour cream
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2 Tbsp lemon juice
2 Tbsp chopped fresh dill
2 Tbsp chopped parsley
pepper to taste

1 1/2 lbs kohlrabi, peeled and shredded (about 4 cups)
2 medium carrots, shredded

In a bowl, combine dressing ingredients and mix well. Add kohlrabi and carrots and toss. Servces 4-6.

From: More Recipes from a Kitchen Garden

Kim Chi

2 lbs of Chinese Cabbage
salt
6 scallions, white and green parts thinly sliced
4 garlic cloves, crushed and finely chopped
2 tbsp finely chopped fresh ginger
1 tbsp Korean chili powder, or cayenne pepper mixed with paprika
1 tsp sugar

1. Quarter the cabbage lengthways, then cut each quarter widthways into approximately 2-inch pieces.

2. Pour 6 1/4 cups water into a large bowl and stir in 3 tbsp salt until dissolved. Add the cabbage and weight down with a plate to keep the pieces submerged.

3. Cover and leave for 12 hours, stirring the cabbage occasionally. Using a slotted spoon, remove the cabbage from the bowl, and reserve the salted water.

4. Mix the cabbage with the remaining ingredients and 1 tsp salt. Pack into clean, dry 2-quart jars. Pour in enough of the reserved salted water to cover the cabbage. Leave a space of 1 inch at the top of the jar. Cover the jar loosely with a non-metallic lid and leave for 3-6 days until the pickle has become sour enough for your taste. Cover tightly and keep in a cold, dark place. Iot will keep in these conditions for up to 1 year.

Green Beans with Pecans

1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory

Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.

from: Recipes from a Kitchen Garden

Garlic-Stir Fried Snap Peas

2 cups sugar snap peas
1 tsp oil
2 large garlic cloves, minced
1 tsp fresh lemon juice
salt and pepper to taste
cooked rice, optional

Heat oil in skillet. Stir in garlic. Ad peas, stir-fry for 2-4 minutes. Remove, sprinkle on lemon juice, salt and pepper. Serve over rice, if desired. 3-4 servings.

 From: Oak Ridge Farm cookbook

Fried Collard

1 onion, finely chopped
6 tbsp oil
1 large tomato, sliced
1/2 tsp salt
1/2 tsp curry powder
8 cups collard greens, finely shredded
2 carrots, shredded
1 green bell pepper, chopped

Sauté onion in oil until lightly browned. Add sliced tomato, salt, and curry powder; stir over medium heat 2-3 minutes. Mix in collard, carrots, and chopped pepper. Pour in 1/2 cup of water. Cover, reduce heat, and simmer until liquid is absorbed. For a variation, add cooked, diced potatoes. Serves six.

From: Africa News Cookbook

French Braised Carrots and Turnips

1 lb carrots, peeled, halved, and sliced
1 lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.  According to Renee and Fran, this is the recipe for those who usually don't like turnips...

Bread and Butter Pickled Onions

6 medium onions

Brine:
1 cup white vinegar
2 quarts water
1 Tbsp. sat

Pickling Mixture:
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder

Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight.

In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refridgerator for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints.

 From: Recipes From A Kitchen Garden

Braised Hakurei Turnips

6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler.
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.