Fresh or Fermented Kimchi

Fresh or Fermented Kimchi

1 large head of cabbage (Napa, Savoy, or Green)
1 bunch spring/green onions
½ cup carrots, grated
½ cup radishes, cut as matchsticks
1 TBL grated ginger
1 TBL garlic, minced
2-3 tsps sea salt
1-2 tsp crushed red pepper flakes

Cut cabbage into ½ inch strips and separate into ribbons. Cut spring onions into small disks using all of the white part and half of the green part. Combine cabbage, onions, carrots, and radishes in a stainless steel, glass, or wooden bowl along with salt. Stir and squeeze veggies for about 10 minutes or until the juices from the cabbage are released. Add in the garlic, ginger, and red pepper flakes.  Can be eaten immediately or stored in refrigerator for 10 days. To ferment: Sterilize two-quart mason jars and their lids. Pack the kimchi into the jars, pushing the contents down so that liquid covers the top of the vegetables. Loosely place lids on jars and leave at room temperature for three days. Store in refrigerator for up to a month.

Spring Quickle Salad

Spring Quickle Salad

1 cup rice vinegar
3 Tbl honey
1 Tbl salt
2 cups thin sliced carrots, turnips, and/or beets
1/3 cup olive oil
1 Tbl lemon juice
1 Tbl rice vinegar
2 Tbl Honey
12 cups spring greens
¼ cup fresh herbs
Salt and Pepper to taste

Bring 1 cup of rice vinegar, honey, and salt to a boil in a small saucepan. Remove from heat and add carrots, turnips, and/or beets. Let sit just until tender, about 10 minutes. Drain. Combine oil, lemon juice, 1 Tbl rice vinegar, honey, and salt and pepper to taste in a small mason jar with a lid. Shake jar vigorously for 1-2 minutes. Combine spring greens, herbs, pickled vegetables, and salad dressing

Asian Lettuce Wraps

Asian Lettuce Wraps

¼ cup hoisin sauce
1 tablespoon soy sauce
1 tablespoons olive oil
1 lb ground pork
1 large carrot, peeled and finely diced
3 cloves of garlic, minced
4 spring onions, whites and greens, chopped
1 large head of lettuce, leaves separated

In a small bowl, combine the hoisin, soy sauce and ⅓ cup water. Heat a large skillet over medium-high heat. Add pork and cook, breaking up the pork as it cooks, until browned, about 8 minutes. Drain excess fat. Reduce the heat to medium and add the carrot and 1 tablespoon of olive oil. Cook for 3-4 minutes, then add the garlic and the scallion whites and cook an additional minute or two. Stir in the hoisin and continue to cook until the sauce thickens, another 1-2 minutes. To serve, place some of the mixture in a lettuce leaf, top with some of the scallion greens, and roll up like a tortilla.

Broccoli and Carrot Stir-Fry

Broccoli and Carrot Stir-Fry

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 carrots, peeled & chopped
1 bunch broccoli, cut into florets (6 cups)
1 bunch spring onion greens, thinly sliced
¼ cup hoisin sauce
1 tablespoon toasted sesame seeds
 

DIRECTIONS: 
1. In a large skillet, heat the oil over medium-high heat. Add the ginger and cook until fragrant, 30 seconds.
2. Add the carrots, broccoli, and scallions and cook, tossing often, until the broccoli is crisp-tender, 3 to 5 minutes.
3. Add the hoisin sauce and ¼ cup water and cook, tossing, until tender, 2 to 3 minutes. Sprinkle with the sesame seeds.

Broccoli and Carrots with Carrot Top Pesto

Roasted Broccoli and Carrots with Carrot Top Pesto

1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 head broccoli, cut into florets
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Salt and Pepper
Carrot tops from carrots
3/4 cup fresh parsley leaves
1/4 cup roasted pecans
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan

Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds, salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Meanwhile, place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted pecans and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined. Drizzle roasted vegetables with pesto.