Heat oil and stir-fry mushrooms in a wok for about 2 minutes. Add bok choy and stir fry until limp, about 1-2 minutes. Add oyster sauce (or soy sauce) and simmer for an additional 2-3 minutes. Serve with rice as a typical Chinese meal or substitute quinoa or amaranth, both grains with superior protein profiles.
Sprinkle zucchini with 1 tsp. salt and set on baking sheet lined with paper towels. Let sit for 15 minutes, then pat dry and cut into 2” pieces. Brush zucchini and onion slices with 2 Tbs. of olive oil, sprinkle with 1 ½ tsp. thyme and some black pepper. Sprinkle onions lightly with salt.
Prepare a medium-hot grill. set the vegetables on grill, cover if using a gas grill, and cook without touching so that the vegetables brown and get good grill marks, about 4 minutes. Flip and continue cooking so that other sides brown and the zucchini is just tender, about 5 minutes.
Transfer zucchini to a serving platter and continue to cook onions over a cooler part of fire until they start to soften (10 more minutes). Add onions to platter with zucchini.
In a small bowl, whisk lemon juice, ½ tsp. salt and remaining ¼ cup of olive oil together with 1 ½ tsp thyme and black pepper. Drizzle over vegetables. Sprinkle with feta and olives and serve immediately or let sit for up to 1 hour at room temperature before serving.
Serves 8.
From Fooday 8/7/07
Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of paper towels. Weight with a shallow baking pan and let stand two minutes. Repeat weighing with dry paper towels two more times. Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco and 1 tablespoon vegetable oil in a glass dish. Lay tofu slices in dish in one layer and marinate for 8 minutes, turning over every couple of minutes. Heat an oiled, well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4-6 minutes. While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking. Sauté greens, tossing with tongs until beginning to wilt. Add reserved marinade and sauté, tossing, for about 1 minute. Lift greens from skillet with tongs, allowing excess marinade to drip off, and divide between 3 plates. Serve greens with tofu slices.
Serves 3.
From Gourmet magazine, October 2003.
Place garlic and salt in bottom of a bowl and mash together with a fork. Add vinegar, Worcestershire and herbs, mix well. Whisk in olive oil. Cut squash lengthwise and toss in marinade. Let sit at least 20 minutes. Grill over hot coals until browned on both sides. Place grilled squash back into the bowl containing the remaining marinade before serving.
Note: Use any green variety of kale, collard, turnip or mustard greens or swiss chard. Makes 3 quarts.
1. In 6 – 8 quart stock pot over medium-high heat, frequently stir onions, carrots, celery, oil, garlic, thyme, and sausage until sausage is browned, about 10 minutes
2. Add wine, broth, cooked beans, and greens. Bring to boil over high heat, then reduce heat and simmer, covered, until the greens are tender (15 – 25 minutes). Season with pepper.
In a medium frying pan over medium heat, melt 1 Tbsp. butter. Add green garlic and 1/2 tsp. salt. Cook, stirring frequently, until garlic is soft, about 3 minutes. Transfer to a bowl and let cool. In a large bowl, stir ricotta and break up any lumps by mashing them against the side of the bowl. Add green garlic and stir to combine. In a medium bowl, beat eggs until light and foamy. Add eggs to ricotta mixture and stir to combine. Mix in flour. You should have a loose but thick dough. Cover and chill while you prepare the cooking water. Bring a large, wide pan of water to a boil. Add enough salt to make the water taste salty (about 1 Tbsp.) and reduce heat to maintain a steady simmer. Meanwhile, turn oven to 200° and melt remaining 4 Tbsp. butter is a wide baking dish in the oven. Drop small spoonfuls of chilled ricotta mixture into the water, being careful not to crowd the pan. As they cook, the gnocchi will rise to the surface of the water and they must all be able to fit in a single layer. Poach until cooked through, about 3 minutes. Using a slotted spoon, transfer gnocchi to dish with melted butter. Cover dish and return to oven to keep gnocchi wamr. Repeat with remaining batches until all batter is used. Serve gnocchi as soon as possible.
Heat a large frying pan over medium high heat. Add oil. Swirl and add green garlic and salt. Cook, stirring, until wilted, about 1 minute. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute. Add greens, stir to combine, add 1/4 cup water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes. Add salt, pepper, and lemon juice to taste, as you like.
In a soup pot, sauté the garlic and onions in the olive oil until the onions are translucent. Add the potatoes and tomatoes, thyme and water. Cover and bring to a boil then reduce to a simmer. Stem the beans and cut to 1 inch pieces. Add the beans and sliced fennel to the pot along with saffron, orange peel and lemon juice. Simmer covered for 15 to 20 minutes, stirring occasionally, until the potatoes and beans are tender. Add salt and pepper to taste.
This recipe can be served with hearty peasant style bread and soft cheese like chevre or brie. The flavors also meld nicely over time and so this dish is great as a leftover.
Cook beans in a pot of salted water until tender; approx. 5 minutes. Drain and rinse with cold water. Allow to dry. In a large non-stick skillet add prosciutto and onion. Cook over high heat until onions are translucent and prosciutto starts to crisp. In a large bowl, combine the vinegar, kosher salt and white pepper. Whisk in the oil. Add the prosciutto mixture and the basil and mix well. Add the beans and cheese shavings and toss gently. Serve immediately.
Adapted from 1999 Food and Wine Recipes.
This recipe is excellent. We thought it was even better the next day.
Slice zucchinis in half lengthwise then cut into large chunks. Bring a pot of salted water to a boil, add zucchini and cook 10-15 minutes or until quite soft. Drain. Crush the garlic in a mortar in pestle with the salt, then rub it into the cut surfaces of the zucchini. Sprinkle with oregano, lemon juice and olive oil. Season with pepper. Garnish with the olives and serve at room temperature.
Serves 4.
From The San Francisco Chronicle Cookbook vol. 2.
Pumpkin Ridge Gardens 