Combine all but cooking oil and bok choy in a saucepan and simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp tender. Place hot sauce over it when ready to serve. Serves 6
Dressing:
Wash and drain bok choy. In a bowl, combine slivered bok choy, onion, shredded carrot, soy beans. Place mint, cilantro salt pepper, rice wine vinegar, sugar, mustard and garlic in a blender and puree. Just before serving pour over bok choy and toss ingredients. Dressing the salad at the last minute will keep it nice and crunchy.
Fill a large stock pot with water and bring to a boil. Wash greens, slip leaves off stem and chop roughly. When the water is boiling, add 1 Tbs. salt and wait for a rolling boil. Add the greens top the water and cook no longer than 3 minutes; greens should be wilted, but bright in color. Drain greens quickly and plunge in a bowl of ice water. Squeeze dry (or use salad spinner), chop finely and squeeze again. You should have about 1 ½ cups of very dry greens. Preheat oven to 400 degrees. In a large pan, sauté the sliced onion, garlic and red pepper flakes in olive oil until golden (about 10-15 minutes). Remove from heat and combine greens with the onion mixture. Stir in the eggs and cream and season with salt and pepper. Turn the mixture into an 8×8 baking dish. Bake for 20-30 minutes. If the top isn’t golden and bubbly, broil for a minute or two.
Serves 4.
Adapted from recipe by chef Leather Storrs, Noble Rot, Portland, published in Foodday.
Begin by scrubbing and cleaning the beets. Cook beets 30 minutes in lightly salted boiling water, or bake until tender. Rinse under cool water and slip off the skins. Melt 2 tablespoons butter in a saucepan over medium heat. Add 1 tablespoon freshly grated horseradish root. Add 1 tablespoon apple cider vinegar. Add the cooked beets, stirring gentle to coat. Season with salt and pepper to taste.
From The Cook’s Garden.
Grate the carrots. Lightly peel the raw beet with a vegetable peeler. Add cut up apple, raisins and nuts (you can toast the nuts for a few minutes in a toaster oven or skillet). Add mayo, lemon juice, honey and cinnamon and stir to mix.
To toast nuts, heat in a dry skillet over medium heat until they barely start to brown. Stir often to avoid scorching. Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent. Add ginger, rosemary and rice, stir to coat and cook a minute or two. Add wine and cook until wine is absorbed, stirring constantly. Add beets, bouillon cubes and water. Cover and reduce heat. Simmer for 20 minutes or until beets are tender, stirring occasionally. Stir in greens and cook an additional 5-10 minutes. Add cheese and stir until blended. Sprinkle each serving with toasted walnuts.
Makes 8 servings.
A great salad can be made with beets and broccoli. We steam the broccoli and beets together with the sliced beets on bottom. Generally, when the broccoli is done (i.e. just turned dark green and starting to get tender) the beets are also done. We then toss them in a simple vinaigrette and serve them either warm or cold. This vinaigrette is the one we use:
VINAIGRETTE
Press garlic into the bottom of your salad bowl. With a fork, mix well with salt until it forms a paste. Mix in vinegar and mustard until salt is dissolved. Whisk in olive oil to make an emulsion. Add black pepper to taste. These proportions are in no way set in stone. You should experiment to find the proportions you prefer. Also, other spices, herbs and vinegars can be used to vary the dressing.
Here is a recipe for scorzonera that works equally well for other root vegetables like celeriac, parsnips, turnips or daikon radish:
Place cold water and vinegar in a sauce pan. Peel the roots and cut into 2-inch chunks. Place in saucepan and parboil the roots 6-8 minutes. Drain and pat dry. In a deep skillet, bring 2 inches of oil up to frying temperature over medium heat. While the oil is heating, put the flour and salt in a bowl and whisk in the ice water (using ice water helps create a crispier batter when it is fried). When the oil is hot (a drop of batter will have bubbles form around it and start cooking immediately), dip the scorzonera 4 or 5 pieces at a time into the batter and slip them into the hot oil. Cook until golden brown. Remove with a slotted spoon, drain and keep warm in the oven until all the pieces are cooked. These can be served alone or with parsley mayonnaise or other dips.
From Down to Earth by Georgeanne Brennan.
Put barley in a large heatproof bowl and add sufficient boiling water to cover. Let sit 10 minutes to soften the barley a little, then drain well and set aside. Put 2 tablespoons olive oil in a skillet set over medium heat. Add the greens and radicchio and cook for 10 minutes, stirring often, until the leaves soften. Add the lemon zest and juice, stir well, and set aside. Put the stock in a large saucepan set over low heat and gently warm through while you start the risotto. Put the remaining tablespoon of oil in a saucepan set over medium heat. Add the leeks and the garlic and cook for 4-5 minutes until the leeks are soft and silky. Add the barley and herbs and stir for 1 minute. Add a ladleful of the warmed stock and cook, stirring constantly, until almost all the stock has been absorbed. Repeat the process until all the stock has been incorporated and the barley is almost cooked through—the risotto will be quite wet. Add the greens and radicchio to the pan and stir well to combine. Season to taste with salt and pepper, sprinkle with parsley and serve hot. Serves 4. From Easy Vegan from Ryland Peters and Small.
Bring a large pot of salted water to a boil. Remove stems and thick ribs from kale leaves. Boil leaves until tender, about 5 minutes. Drain. When cool enough to handle, squeeze out excess water, coarsely chop and set aside. In a medium saucepan, heat broth and water over medium heat until simmering. Keep warm. In a large saucepan, heat oil over medium heat. Add onion and cook, stirring, until browned, about 7 minutes. Add barley and cook, stirring, for 1 minute. Add wine and cook, stirring constantly, until it evaporates. Add ½ cup broth and stir until most of the liquid has been absorbed. After 5 minutes, add squash. Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes. Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute. Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.
Serves 6.
From Eating Well October 1998.
Pumpkin Ridge Gardens 