Monthly Archives: October 2011

Potato Leek Soup with Fennel Tops Ingredients 2 large organic baking potatoes, peeled and sliced 6-8 leeks, white parts only, washed and chopped (the more the merrier when it comes to the leeks as far as I’m concerned – feel … Continue reading →

If you hate brussels sprouts, then give this recipe a try – We hope it will change your mind! Ingredients: 1lb. brussels sprouts (washed, trimmed, quartered) diced onion (to taste –I like 2-3 green onions or 1/2 reg. onion) 2-4 … Continue reading →

Creamy Potato Salad with Radishes, Lemon & Dill or Fennel Tops 2 pounds unpeeled smallish red potatoes, scrubbed Kosher salt 2 inner ribs celery and their tender leaves, finely chopped (about 1/2 cup) 3/4 cup thinly sliced radishes (about 6 … Continue reading →

Quick Pickled Black Spanish Radishes: Choose unblemished radishes that are firm to the touch. Ingredients 3/4 cup water 2 cups rice vinegar 3 tablespoons organic sugar 1/2 teaspoon each of:  coriander seed, mustard seed, fennel seed 1 teaspoon black peppercorns … Continue reading →

Wilted Asian Greens   ¼ cup rice vinegar 3 tablespoons soy sauce 2 ½ teaspoons sugar 1 ½ teaspoons finely grated peeled fresh ginger 1 ½ teaspoons Asian sesame oil 6 cups pea shoots or pea sprouts (3 oz) 6 … Continue reading →

Stir-Fried Komatsuma and Mizuna with Tofu Ingredients 3 1/2 tablespoons soy sauce, divided 4 teaspoons sesame oil, divided 3 1/2 teaspoons plain rice vinegar, divided 1  container extra-firm tofu, drained OR use chicken 2 tablespoons peanut oil 4 green onions, chopped 1 tablespoon finely chopped peeled fresh ginger 2 garlic … Continue reading →