Daikon Stir-fry & Jasmine Rice

Ingredients:

1 Tablespoon peanut oil

2 heads of broccoli, trimmed with stems, and chopped into bite-size pieces (GBFood)

2 cloves of garlic, sliced

1 Tablespoon shaved fresh ginger root

2 carrots, peeled and thinly sliced on the diagonal (GBFood)

3 Tablespoons soy sauce

2 Tablespoons rice vinegar

1/2 teaspoon sesame seed oil

2 celery stalks, trimmed and sliced into 1/2 inch pieces

1/2 head of red cabbage, thinly sliced

1 cup daikon radish, peeled and cut into thin matchsticks, plus some for garnish (GBFood)

1 1/2 cups water

1 cup Jasmine rice

1. In a 1.5-quart saucepan combine rice and water, stirring until water is cloudy. Let stand 5 minutes. Bring to a boil over high heat. Cover and reduce heat to low and let simmer for 10 minutes or until water has evaporated. Remove from heat and let stand 5 minutes. Stir to fluff.

2. Make sure that all of your ingredients are chopped and ready to cook before you begin. Combine soy sauce, vinegar, and sesame oil into one bowl.

3. Meanwhile heat large wok over medium heat until entire wok is hot. Add peanut oil and coat pan. Add broccoli and sauté for 1 minute. Add garlic, sauté 1 minute. Add ginger and carrot, sauté for 5 minutes. Add soy-vinegar-oil mixture, celery, and cabbage, sautéing for 2 minutes. Add daikon radish and sauté 1 more minute. Remove from heat and season with sesame oil and dash of soy sauce. Serve over hot Jasmine rice. Garnish with raw daikon radish.

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Mustard Greens with Cauliflower

Ingredients:

1/2 head of cauliflower, trimmed and cut into smaller pieces (GBFood)

1 large bunch of mustard lettuce, thicker stems trimmed and coarsely chopped (GBFood)

1 Tablespoon butter

2 small red onions, sliced and coarsely chopped (GBFood)

2 teaspoons of green curry paste

1. In a large pot with a steamer, steam cauliflower, with lid on for 3 minutes (if you like it crunchier, steam for 1 minute). Add mustard to same pot and steam for another 3 minutes.

2. Meanwhile in a large frying pan or wok, melt butter. Add onions cooking for 5 minutes, stirring constantly. Add curry paste stirring well to make a mixture. Add greens and cauliflower to wok and cook another 5 minutes, stirring constantly.

Suggestions: Serve over Israeli couscous.

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Mushroom, Potato & Leek Pies

Ingredients:

1/2 lb. fingerling potatoes (GBFood)

2 Tablespoons olive oil

1 large onion, chopped

1 large leek, cut in half lengthwise, rinsed and thinly sliced (GBFood)

2 Tablespoons butter

2 garlic cloves, minced

2 Portobello mushroom, washed, stems removed, sliced, and coarsely chopped (GBFood)

10 Crimini mushrooms, washed, stems trimmed, and quartered

½ cup beef broth

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon fresh thyme, chopped

2 Tablespoons of Worcestershire

4, 10 oz. buttered pastry dishes or ramekins

For crust:

1 ½ cups flour

½ teaspoon salt

½ cup cold butter, sliced

2 Tablespoons vegetable shortening

4-5 Tablespoons ice water

1. In a 3-quart saucepan, add potatoes and enough water to cover, plus 2 inches. Bring to a boil over high heat. Reduce heat and cook for 10 minutes. Remove from heat and drain rinsing immediately with cold water. Set aside to cool.

2. To make crust, mix together in a medium bowl flour, salt, butter, and shortening. Use a pastry blender until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, blending with a fork, until dough is just moist enough to come together.

3. Divide dough into 4 equal portions and shape into balls. On a lightly floured board with floured rolling pin, roll out each ball into a 10 inch round. Gently fit each dough into pastry dish, leaving dough open and hanging over the edges. Set aside.

4. In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and leek, stirring frequently as to not burn the leek, cooking until very tender, about 10 minutes. Remove from heat and transfer to separate bowl. Set aside.

5. Return Dutch oven to stove over medium-low heat. Melt butter, and add garlic sautéing for 1 minute. Add mushrooms, stirring for 3 minutes. Add broth, salt, pepper, and thyme. Cook for 10 more minutes, stirring often.

6. Meanwhile, chop potato into small bite-size pieces.

7. Return potatoes, onion-leek mixture, and Worcestershire sauce to Dutch even, stirring to combine. Turn off heat and spoon mixture evenly into the 4 prepared crusts. Fold crust edges up and over mixture leaving an opening in the center.

8. Place the 4 dished on a jelly-roll pan, and place 1 large sheet of tin foil over the top. Put the pan into the oven before turning on the oven. Set oven to 400 degrees F. When oven reaches temperature, cook for 20 minutes. Remove foil and cook for another 20 minutes, until bubbling and crust in browned.

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Caponata with Quinoa

1 eggplant, ends trimmed and cut into 3/4-inch pieces (GBFood)

1/4 cup plus 3 Tablespoons olive oil

1/4 teaspoon salt

1 large red onion, thinly sliced

4 roma tomatoes, peeled, seeded, chopped (GBFood)

1 cup Kalamata olives, chopped

3 Tablespoons capers

3 Tablespoons raisins

2 cloves of garlic, minced

1/4 teaspoon coarsely ground black pepper

4 celery stalks with leaves, thinly sliced

1/3 cup red wine vinegar

2 teaspoons sugar

1/4 cup chopped parsley for garnish (optional)

1 cup quinoa

1 3/4 cups of water

3/4 teaspoon salt

1. Heat oven to 450 degrees F. In a large bowl combine 1/4 cup of olive oil, eggplant, and salt, tossing well to coat. Line a jelly-roll pan with non-stick foil and arrange eggplant evenly on pan. Roast in the oven for 10 minutes, stir, and continue roasting until browned, about 10 minutes more.

2. In a 5-quart Dutch oven heat the remaining olive oil over medium heat. Add onions and cook, stirring, until tender, about 10 minutes. Add tomatoes, olives, capers, raisins, garlic, and pepper. Reduce heat; cover and simmer for 15 minutes.

3. Meanwhile, rinse quinoa in a sieve with cold water. In a 2-quart saucepan combine quinoa, water, and salt, and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes, or until all of the water has been absorbed.

3. Add eggplant and celery to the Dutch oven and cook over medium heat, stirring until celery is just tender, anywhere from 8 - 10 minutes. Stir in vinegar and sugar and cook for 1 more minute. Serve over quinoa and top with chopped parsley if desired.

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Curried Cabbage

1 Tablespoon butter

1 Tablespoon vegetable oil

1 medium onion, chopped

2 Tablespoons of ginger root, minced

2 cloves of garlic, minced

2 celery stalks, thinly sliced

1/2 teaspoon salt

1/2 teaspoon curry powder

1 head of green cabbage, cored, quartered, thinly sliced, and rinsed (GBFood)

1. In a 5-quart Dutch oven melt butter with oil over medium heat. Add onion and cook until tender for 5 minutes Add ginger and garlic; stirring for 30 seconds. Add celery, salt, and curry, and cook for 3 minutes stirring constantly. Add half of cabbage and stir to mix all of the ingredients, then add the rest of the cabbage.

2. Cook, stirring occasionally, until cabbage has wilted, about 5 minutes. Add water and cook, stirring occasionally for 15 minutes, until all or most of the water has evaporated.

3. Remove from heat and transfer to a bowl so that the cabbage doesn't continue to cook. The cabbage should be tender, but not mushy with a mild curry flavor.

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Apple & Butternut Squash Soup

2 Tablespoons vegetable oil

1 small onion, chopped (GBFood)

2 medium butternut squash, peeled, seeded, and cut into ¾ inch pieces (GBFood)

3 Braeburn apples, peeled, cored, and coarsely chopped (GBFood)

1 ¾ cups of organic vegetable broth

1 ½ cups of water

2 medium sprigs of thyme

1 teaspoon salt

1/8 teaspoon black pepper

1 cup organic half-and-half

1. In 5-quart Dutch oven , heat oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in squash, apples, broth, water, thyme, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, stirring often, until squash is very tender, 20 to 25 minutes.

2. Spoon part of the mixture into a blender or food processor, making sure to open the lid to let steam out while pureeing. Transfer puree to a different pot. Repeat with remaining mixture

3. Add half-and-half to the soup; stirring to incorporate and heat through making sure not to boil.

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