January 23, 2011
This is a recipe that was commonly eaten in rural South Africa where I was a Peace Corps volunteer. It is widely eaten in Southern Africa. There they use either spinach or wild greens the people gather. Ingredients 1 bunch spinach or other greens 1 onion chopped 1 tomato chopped (I have used canned or… Read more »
You can use roasted, peeled beets for this recipe or shredded raw beets. The texture and flavor will be quite different depending on which you choose, but both are tasty! Ingredients I bunch arugula, washed and any leggy stems trimmed 2 oranges 2-3 beets, depending on size ¼ cup orange juice ¼ cup olive or… Read more »
January 19, 2011
Use this salsa to garnish your tacos or burritos. It is also refreshing alongside a steak, or any other heavy, hearty dish. This is a great salsa with just the cilantro and lime juice, but you can add the others spices to your personal taste. Soaking the onion and radish in water for just 10… Read more »
Some of you may have tasted this sauce before over eggplant or cucumbers during one of our summer cooking demos. It turns out the flavors work equally well with winter produce. You can use it in both salads and cooked dishes, highlighting one vegetable, or a combination. If you have never used misobefore this is… Read more »
Also works great with turnips instead of kohlrabi. Because of its crisp, crunchy texture, kohlrabi is great served raw. If you want to practice your knife skills, julienne the kohlrabi, otherwise, it is fine grated. If you have large radishes use some in this recipe, too. Ingredients Directions Whisk together the garlic, mayo, mustard and… Read more »
November 22, 2010
These wraps are a fun finger food for potlucks. You could try wrapping the filling in rice paper wrappers too! Ingredients Directions In a small bowl, whisk peanut butter, chili sauce, soy sauce, and water to blend. Evenly divide mixture between tortillas and spread in a rectangle down the middle of each, leaving a small… Read more »
October 4, 2010
We tend to think of basil as an Italian herb, but it is widely used throughout Asia as well. This is a take on a basic pesto, substituting peanuts or sesame seeds for the traditional Italian pine nuts. It will make a great sauce for noodles. You can also make it without any nuts, to… Read more »
September 22, 2010
This recipe will help use up an abundant carrot harvest. It is a great way to use warm season carrots that aren’t particularly sweet and may be tough. You can use beets as well. The trick is to slowly caramelize the carrots with the onions. You will be amazed with the results! This is great… Read more »
September 13, 2010
This recipe is a great side dish but can become an easy one pot meal by adding a can of beans or crumbled bacon along with the rice. You can change the look of this dish by the way you chop the vegetables. A nice ¼ inch dice is best for serving as a side… Read more »
August 26, 2010
This is a simple, easy way to prepare purslane. Add diced, cooked potatoes and garbanzo beans to this recipe to make a really nice potato salad. Ingredients 1/2 bunch purslane, cleaned, large stems removed and roughly chopped 1 large clove garlic, minced Juice from 1/2 lemon 1 tablespoon olive oil 1/3 cup plain yogurt Red… Read more »