Blog : Recipes

Quick Pickles

More than just an old-fashioned way to preserve food, pickled veggies are a delicious way to help your digestion. Most of the time, people think of this as a labor-intensive process and think they're too busy to make it for themselves. It doesn't have to be that way! You can make pickles at home, it's super easy and gives you more control over what goes in your body.

Here's a recipe featuring the most popular pickled veggie, the one that we all think of when we hear pickles- the cucumber.

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Special Recipe:  HOT RED KYIV BORSCHT

A favorite of David's, this Ukrainian Borscht comes from Greene on Greens, by Bert Greene. The beets are shredded directly into the stockpot and turn the stew into a very bright pink.

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Recipe of the Month: Yon’s Korean Porridge

Yon's Korean Porridge Recipe

This is a great recipe for any meal but especially when you are not feeling well. The thickness of this porridge is up to you -- you can make it thicker by using less water or thinner by using more. You can use plain water, rice water, veggie-stock, chicken or beef broth depending on the flavor you want.

 

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Recipe of the Month: TaiYang Tea

In addition to the hot bath strategy, people can drink this Ginger Jujube Date Tea.

Fill a small pot with about three cups of water and bring to boil. Add about 2 scallions, cut into 2” pieces (use the roots as well), 15g of jujube dates, and 6 sliced fresh ginger root about 1/8” thick.  Bring to a boil then reduce to a low boil and simmer for about 20 minutes. Strain into a large mug, allow to cool until it’s tea temperature and drink it hot.

The Jujube dates can be easily purchased from an Asian grocery store is it is a commonly used culinary herb. If you would like to stop by the office to get some, we can set you up.

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Recipe of the Month #2: Chez Panisse’s Turkey and Gravy

To make sure that we have the most flavorful bird possible (or if you are trying to convert someone to they way of the Fire Chicken), we try to brine our turkey for Thanksgiving using this recipe.

INGREDIENTS:

  • 2 1/2 gallons cold water
  • 2 cups kosher salt
  • 1 cup sugar
  • 2 bay leaves, torn into pieces
  • 1 bunch fresh thyme, or 4 tablespoons dried
  • 1 whole head of garlic, cloves separated and peeled
  • 5 whole allspice berries, crushed
  • 4 juniper berries, smashed

INSTRUCTIONS:

 

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Recipe of the Month #1: Miso Mashed Potatoes

If you fancy some fusion in your Thanksgiving meal, try this recipe. Adding the miso helps bring a level of digestibility to the potatoes.

Servings: 6 Prep Time: 5 minutes Cook Time: 25 minutes

Ingredients:

  • 2 pounds red potatoes, scrubbed (do not peel the skin!!)
  • 2 tablespoons butter
  • 1 tablespoon miso paste*
  • 2 tablespoons milk
  • 2 teaspoons minced fresh chives, parsley or green onion

Directions:

In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork. Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso or milk, if needed.

*Miso can be found near the tofu in most super markets, or in Asian markets.

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Recipe of the Month - Spicy Kale and Coconut Stir Fry

From Cookie + Kate 

A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.

INGREDIENTS

  • 2 tablespoons coconut oil or quality vegetable oil
  • 2 eggs, beaten with a dash of salt
  • 2 big cloves garlic, pressed or minced
  • ¾ cup chopped green onions (about ½ bunch)
  • Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
  • 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
  • ¼ teaspoon fine grain sea salt
  • ¾ cup large,unsweetened coconut flakes* (not shredded coconut)
  • 2 cups cooked and chilled brown rice
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, halved
  • Handful fresh cilantro, for garnish

INSTRUCTIONS

  1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
  2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 2 minutes. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
  5. Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Sprouts, health food stores or other well-stocked grocery stores.

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Recipe of the Month - Russian Potato Salad

From Smashed, Mashed, Boiled and Baked by Raghavan Iyer.

Serves 4

For the Salad

  • 1½ pounds new red potatoes
  • 6 medium-size to large red radishes, scrubbed, trimmed, and thinly sliced
  • 4 ribs celery, leaves discarded, thinly sliced
  • 1 large English cucumber, peeled, cut in half lengthwise, seeds discarded, and thinly sliced
  • 4 scallions, beards trimmed, green tops and white bulbs thinly sliced
  • ¼ cup baby capers, drained
  • ¼ cup finely chopped fresh dill
  • ½ cup finely chopped fresh chives

For the Dressing

  • 6 anchovy fillets
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • 2 large cloves garlic, crushed
  • ¼ cup extra-virgin olive oil
  • ¼ cup canola oil
  • 1 teaspoon Worcestershire sauce
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon cayenne pepper
  • 1 teaspoon coarse sea or kosher salt
  • ½ teaspoon coarsely cracked black peppercorns

Instructions

  1. To make the salad, scrub the potatoes well under running water, cut them in half, and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Briskly boil the potatoes, uncovered, until they are just tender but still firm, 12 to 15 minutes. Take care not to overcook the potatoes.
  2. Drain the potatoes in a colander and rinse them under cold running water to cool them down. Give the colander a few good shakes to rid the potatoes of excess water, and transfer them to a large bowl. Add the radishes, celery, cucumber, scallions, capers, dill, and chives to the potatoes.
  3. To make the dressing, place the anchovy fillets, egg yolks, mustard, and garlic in a blender jar and puree, turning off the blender and scraping the inside of the jar as needed, until smooth. Combine the two oils together in a small bowl. With the blender on low speed, drizzle the oils through the hole in the cover in a steady stream. Once the oils are added, you will have a thick emulsion, which is your own homemade mayonnaise. Add the Worcestershire, lemon juice, cayenne, salt, and peppercorns and pulse the dressing to ensure a smooth mix.
  4. Pour the dressing over the salad and give it all a good toss. Serve at room temperature, but because this is a mayonnaise-based salad, do not leave it at room temperature for long periods of time.

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Recipe of the Month #2 - Mingle Mangle

Mingle Mangle is a warm zucchini salad that can be served as a first course or warm salad.

Serves 4 to 6

Ingredients:

  • 1 Tblsp unsalted butter
  • 2 shallots minced
  • 2/3 cup heavy or whipping cream
  • ¼ cup plus 1 Tblsp chopped fresh basil
  • 1 tsp lemon juice
  • 1 tsp red wine vinegar
  • ¼ tsp hot pepper sauce
  • Salt and freshly ground pepper
  • ¾ pound zucchini, trimmed, cut into 1/8 inch thick rounds
  • 2 med ripe tomatoes, peeled, seeded, cubed

Directions:

  • Melt the butter in a large heavy skillet over medium heat. Add the shallots and cook 1 minute. Add the cream and ¼ cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes.
  • Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss till well coated. Add the tomatoes; toss lightly. Simmer for 5 - 10 minutes just until zucchini is softened a little. Sprinkle with the remaining 1 tablespoon of basil. Serve immediately.

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