Thai cucumber salad

This is so refreshing and delicious. I highly reccomend using Thai basil in it, it is so so good.

Ingredients:

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small fresh onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions:

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint or basil and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Easy beets n' greens

1 bunch of beets

1 tbs. butter

1 glug of olive oil

1 chopped garlic scape

salt

vinegar (I like Ume plum vinegar or balsamic)

Remove the beets from the greens and chop the top off the beets where they attach to the greens and compost those (they can collect soil and make everything gritty). Scrub the beets and maybe give them a little peel around the top or anywhere else soil is lingering. Soak the greens to remove all soil. Chop the greens and cut the beets into matchsticks.

Heat the oil and butter in a pan over medium low heat. Add the garlic scapes and cook until they start to soften. Add the beets and cook for about 10 minutes stirring often. When they just start to soften, add the greens and stir them up. Cover with a lid and turn the heat down a little bit. Cook until everything is tender and season with salt and vinegar to taste. Yummy!

Radicchio, wheat berry, dried cherry and pecan salad

1 cup wheat berries

½ teaspoon table salt, plus salt for cooking wheat berries

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 small shallot, minced

½ teaspoon pepper 

1 cup chopped Chioggia radicchio 

1 cup loosely packed fresh parsley leaves 

½ cup pecans, toasted and chopped coarse, divided

¼ cup dried cherries 

1 ounce blue cheese, crumbled

INSTRUCTIONS

Bring 2 quarts water to boil in large saucepan. Stir in wheat berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 1 hour to 1 hour 20 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (Wheat berries can be refrigerated in airtight container for up to 2 days).

Whisk oil, vinegar, shallot, pepper, and salt together in large bowl. Add wheat berries, radicchio, parsley, half of pecans, and cherries to dressing and toss to combine. Season with salt and pepper to taste. Transfer to serving bowl and sprinkle with blue cheese and remaining pecans. Serve.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen Romanowski, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Garlic Scape Pesto

Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼- inch slices
1/3 cup walnuts (or your choice of nuts or seeds - pistachios are great)
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Add a squeeze of lemon or a few drops of vinegar to brighten it if you like. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Mix with pasta, spread on pizza crust, dabble on fish, combine with quinoa, great with most anything!  ....Yum.

Bok Choy Salad

A crunchy tasty salad. Dress just before serving to keep everything crisp.

• 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

• 1 carrot, thinly sliced on the diagonal

• 2 stalks of celery, thinly sliced

• 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 package ramen noodles (toss the seasoning package, you don’t need it)

• salt & pepper to taste

• toasted sesame seeds for garnish

• sliced almonds for garnish

Combine all the vegetables in a large bowl.

1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

2. Pour the dressing over the salad ingredients and toss well until combined.

3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.

Irish Potato Farls

• 4.25 US cups approx)peeled and cut into quarters, or leftover. mashed potatoes

• 1 US cup

• 2 US tbsp butter plus more for cooking

• 1 tsp baking powder

• 1 tsp salt divided

• ½ tsp freshly cracked black pepper

If preparing potatoes, boil the potatoes in a large pan of salted water. Use ½ tsp of salt for the water.Drain, then return the pan to the heat and dry off the potatoes. Mash the potatoes with a potato masher or put the potatoes through a ricer.

Melt the butter in a pan then add it to the mashed potatoes, stir well.

Add the remaining ½ tsp of salt, pepper, baking powder and flour to the potatoes and mix well.Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.

Cut the dough in half. Place one half aside for a moment.Take the other half and flatten it into a round, about 1cm / ¾ inch thick.Cut the round into equal quarters.

Melt a generous knob of butter in a skillet add the potato farls and cook over medium heat for about four minutes then flip them over and cook for another four minutes.The potato farls should be golden brown, crispy on the outside fluffy in the middle and piping hot.Serve immediately.

Turnip and Onion Pie

Filling:

• about 2 cups onions, sliced

• about 1 cup turnips, sliced

• 2 tablespoons olive oil

• Provolone or Chedder cheese, grated or in slices

• Salt, Pepper, Herbs to taste 

Pie Crust

• 1 cup all purpose flour

• 4 tablespoons butter and 1 ½ tablespoons vegetable shortening

• 2 ½ - 3 tablespoons cold water

• ¼ tsp salt 

• Pinch of sugar (optional)

Instructions:

• Sauté onions and turnips with oil, salt, pepper, herbs - set aside

• Make pie crust - roll it out and put on a cookie sheet

• Assemble tart by layering cheese on the bottom first, then add the filling in the middle, leaving about 2-3 inches on the rim. 

• Fold crust over toward the middle. Sprinkle more cheese and herbs on top if desired.

• Bake at 400F for 30 minutes

Lemony Greek potatoes

These are one of my favorite comfort foods. When I had morning sickness, it was one of the few things I wanted to eat! So yummy and a great size dish for any meal.

• 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)

• 6 garlic cloves crushed

• 1/2 cup chicken broth (or vegetable broth)

• 1/2 cup olive oil

• 1 lemon juice of (medium to large)

• 1 tablespoon oregano dried

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Chopped parsley

Grease a large baking dish or tray with olive oil and preheat the oven to 400F.

Pour the potato wedges into the dish/tray in an even layer.

Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.

Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.

Scatter with parsley and serve with some of the delicious juices. Make sure to scrape up the crispy bits too!

French Onion Soup

French onion soup is Max’s specialty. It is not particularly difficult to make but it does take a lot of time. This oven recipe frees you up to do other things while the onions caramelize. Its such a warm and cozy recipe for cold winter days.

3 tablespoons unsalted butter, cut into 3 pieces

6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds)

salt

2 cups water, plus extra for deglazing

1 tablespoon balsamic vinegar

4 cups low sodium chicken broth

2 cups beef broth

1⁄4 cup dry red wine

6 sprigs fresh thyme

1 bay leaf

2 sprigs fresh parsley leaves

ground black pepper

cheese crouton

1 baguette, cut into 1/2-inch slices

4 1⁄2 ounces swiss cheese, sliced 1/16-inch thick

1 1⁄2 ounces grated asiago cheese(about 3/4 cup)

Adjust oven rack to lower-middle position and heat oven to 400°.

Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat.

Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.

Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.

Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer.

Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste.

For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve: Adjust oven rack 4 to 6 inches from broiler and heat broiler.

Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.

Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.

Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.

If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.

Carrot Souffle

I love baking and I love vegetables. I love baking with vegetables! This is. a very easy recipe, don’t be intimidated. Great for Thanksgiving, stands out from the average pumpkin pie and is delicious with farm carrots!

• 1 1/2 pounds carrots, peeled

• Dash salt

• 1/2 cup sugar

• 1/4 cup brown sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon vanilla

• 2 tablespoons all-purpose flour

• 3 large eggs

• 1/2 teaspoon cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/2 cup butter, melted

Cut carrots into 1-inch chunks, place in a saucepan, cover with water. Add a dash of salt. Bring to a boil, cook for about 30 minutes or until carrots are very soft. Test with a fork.

Preheat oven to 350 degrees. Grease a casserole ( 9×9 square or oval)

While carrots are hot, whip them in processor or blender; add sugars, baking powder, vanilla, and mix until smooth.

Add the flour, mix until smooth.

Add eggs, cinnamon, nutmeg then butter. (Note: Be careful not to over mix; you don’t want a lot of foam.)

Place in the prepared casserole dish. Fill dish about three-quarters full, allowing for it to rise.

Bake for about 60 minutes or until center springs back to touch.

Escarole Caesar Salad

• 1/3 cup Walnuts Halves & Pieces

• 1/4 cup freshly squeezed lemon juice, about 2 lemons

• 1/4 cup shredded Parmesan cheese

• 1/4 cup extra virgin olive oil

• pinch coarse salt and freshly ground pepper, to taste

For the Escarole Caesar Salad:

• 1 head of escarole

• 1/4 – 1/3 cup shredded Parmesan cheese

• 1/2 cup Parmesan Walnut Vinaigrette

• Croutons

  To prepare vinaigrette, first toast walnut pieces in a dry skillet over medium heat for 3-4 minutes. Set aside to cool. In a blender or small food processor add lemon juice, Parmesan, walnuts and oil. Pulse several times until well blended and creamy. Add coarse salt and fresh ground pepper and pulse 2 more times. Taste and adjust seasoning.

  Remove dark outer leaves of escarole and chop off top of ribs and discard. Wash throughly and break ribs into pieces. Place escarole in a large salad bowl. Drizzle with vinaigrette and sprinkle with Parmesan cheese. Gently toss until salad is coated with dressing. Add croutons to top of salad, season with freshly ground pepper and serve immediately.

Turkish style Celeriac braised in citrus and olive oil

I am not a huge celeriac fan but this recipe makes a very tasty side dish I would recommend!

• 2 large celeriac (with stalks and leaves)

• 1 large carrot (peeled and sliced)

• 1 small onion

• 1/2 lemon (juiced)

• 1 orange (juiced)

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 tsp. sugar

• 1/2 cup olive oil (extra virgin)

1. Peel and cut each celeriac in half, then slice the halves about ½ inch thick. Line the bottom of a large, covered saucepan with the sliced celeriac and drizzle the lemon juice and orange juice over the top. This will keep them from turning dark while you work.

2. Peel the carrot and cut in slices about ¼ inch thick and arrange them on top of the celeriac. Peel the onion and cut it in quarters. Coarsely slice each quarter and separate the rings. Arrange the onion over the top.

3. Coarsely chop the green stalks and leaves (or a few celery ribs if you don’t have the celery stalks) you've set aside and add them to the pan. Add the salt, pepper, sugar and ¼ cup of the olive oil.

4. Add about 1/2 cup water. Turn the heat on high and bring the pan to a boil. Turn the heat to low, cover the pan and let the vegetables simmer until all are tender and the liquid is reduced.

5. If the liquid seems too much, remove the lid and turn up the heat to evaporate the extra liquid quickly. Let the vegetables cool down to room temperature in the pan.

6. Gently remove the vegetables from the pan and arrange them on your serving plate. Drizzle the remaining 1/4 cup olive oil over the top.

   Garnish with a few more chopped celery leaves just before serving.

Shaved Brussels sprout salad with walnuts and Pecorino

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact

1 cup walnuts (3 1/2 oz), lightly toasted

2 tablespoons finely grated Pecorino Romano, or to taste

1/4 cup olive oil

3 tablespoons fresh lemon juice

Holding each Brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers.

Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

Potato-parsnip rosti with caramelized onion sour cream

With or without the sour cream, this is delicious!

For the caramelized onion sour cream (optional):

• 1 medium yellow onion

• 2 tablespoons

  finely chopped fresh chives

• 2 tablespoons

  unsalted butter

• 3/4 teaspoon

  kosher salt, divided

• 1/2 teaspoon

  freshly ground black pepper, divided

• 3/4 cup

  sour cream

• 1/2 medium lemon

For the rosti:

• 1 pound potatoes (about 3 medium)

• 1 medium parsnip (8 to 10 ounces)

• 1/2 medium yellow onion

• 5 tablespoons

  unsalted butter, divided

• 2 teaspoons

  kosher salt

• 1/2 teaspoon

  freshly ground black pepper

• 2 tablespoons

  olive oil, divided

INSTRUCTIONS

Make the dip (optional):

1. Peel, halve, and thinly slice 1 medium onion (about 2 cups). Finely chop fresh chives until you have 2 tablespoons.

2. Melt 2 tablespoons unsalted butter In a medium skillet over medium-low heat. Add the onion and cook, stirring occasionally, until deep golden-brown and caramelized, 30 to 40 minutes. If you start to notice any charring, turn your heat down and add a splash of water.

3. Remove from the heat and season with 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Transfer to a cutting board, roughly chop them, then place them in a medium bowl. Set aside to cool to room temperature. Meanwhile, make the rosti. 

Make the rosti:

1. Peel 1 pound russet potatoes, 1 medium parsnip, and 1/2 medium yellow onion and shred on the large holes of a grater.

2. Transfer the vegetable mixture onto a large triple layer of cheesecloth or clean kitchen towel. Wrap up the vegetables, then twist and squeeze the bundle over the sink until no more liquid comes out.

3. Melt 3 tablespoons of the unsalted butter.. Add to the vegetable mixture along with 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix with a rubber spatula or your hands until combined.

4. Heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil over medium heat in an 8-inch nonstick frying pan or cast iron skillet until sizzling. Swirl the pan so the fat coats the bottom and goes up the sides. Add the potato mixture and evenly distribute in the pan, making sure to place some of the mixture up the sides of the skillet. Do not press the mixture into the skillet, you want to keep this as light and airy and possible.

5. Cook undisturbed until the bottom is golden-brown and crispy, 8 to 10 minutes. You can check the color by using a rubber spatula and gently nudging up a small piece of the rosti from the edge of the skillet.

6. Invert a plate that is wider than the skillet over the skillet. Grasping both the pan and the plate with hands protected in oven mitts, flip the rosti onto the plate.

7. Place the pan back over medium heat and add the remaining 1 tablespoon unsalted butter and remaining 1 tablespoon olive oil. Once the fat is sizzling, swirl the pan again. Slide the rosti back into the pan browned-side up. Cook undisturbed until the second side is golden-brown and crispy, about 8 minutes. Meanwhile, finish the dip.

8. Add the chives, 3/4 cup sour cream, juice of 1/2 medium lemon (about 1 1/2 tablespoons), remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper to the caramelized onions. Stir to combine.

Source: thekitchn.com

German Potato and cabbage soup

• Olive oil

• 1 onion, peeled and chopped

• 1 stick celery, finely chopped

• 2 carrots, peeled and cubed

• 1 large leek, washed, and chopped

• 1.5kg/3lb potatoes, peeled and chopped

• Half a head of cabbage, sliced

• 1 tablespoon marjoram

• Sea Salt and freshly ground pepper

• 1 litre/4 cups vegetable stock

• A small piece of German sausage, to garnish (optional)

• Fresh parsley

Put the onion, celery, leek and carrots into a large saucepan, add a splash of olive oil and cook on a low heat for about 10 minutes, stirring regularly, until they have softened.

For the slow cooker/crock pot version, transfer the vegetables into your slow cooker, add in the potatoes and cabbage, sprinkle with marjoram and add a good pinch of sea salt and black pepper. Pour over the stock cover with the lid and cook for 6-8 hours on a low heat setting or 4-5 hours on a higher heat setting.

If you are cooking the soup on the stovetop, add the potatoes and cabbage to the partly cooked vegetables, sprinkle with marjoram and add a good pinch of sea salt and black pepper. Pour over the stock, lower the heat and simmer for 20 minutes, uncovered. Make sure the vegetables are always covered with stock; adding a cupful of extra water if necessary during cooking.

Check that the potatoes are soft. At this stage, you can either serve the soup as it is, or else gently mash some of the vegetables and add them back on, or puree the soup with a stick blender.

To garnish, finely slice the German sausage and fry it gently in a small frying pan. Serve the soup with the sausage and a sprinkle of fresh flat leaf parsley.

Sweet Potato Breakfast Cookies

These are much less sweet then a Cliff bar and a healthy easy to take with you snack when you need something to get you through the day. Very customizable, add nuts and seeds, dried fruit, and chocolate chips to snazz them up.

Ingredients:

• 4 cups old-fashioned rolled oats (gluten-free if sensitive)

• 1 cup almond flour or almond meal

• 1-1.5 tablespoon grated fresh ginger or 1-2 teaspoon ground

• 2 teaspoons ground cinnamon

• ¾ teaspoon baking powder

• ½ teaspoon fine sea salt

• 2 eggs

• 1 cup sweet potato puree

• ½ cup dark maple syrup

• ½ cup coconut oil, melted (or olive oil)

• 1 teaspoon vanilla extract

• ½ cup raisins

• Optional ½ cup sunflower seed, pumpkin seeds and/or chopped nuts

• Optional 2-3 tbsp chia seeds

Directions:

Preheat the oven to 350°F.
In the bowl of a food processor or high-speed blender, pulse the oats 5 or 6 times, until roughly
chopped. Place in a large mixing bowl and combine with the almond flour, ginger, cinnamon,
baking powder, chia seeds, nuts/seeds and salt.
In a separate bowl, whisk together the eggs, sweet potato puree, maple syrup, coconut oil,
vanilla, and raisins until well combined. Fold into the oat mixture and stir until blended. The
dough should be very thick.
Use a ¼ cup measuring cup to drop the batter onto the baking sheet, or roll between your hands
to create a ball (keeping your hands slightly damp with water helps prevent everything from
sticking). Space the cookies 1 inch apart and lightly press down on each one to flatten to about
¾ inch thick or less.
Bake in the center of the oven until the bottoms are a deep golden brown, 25 to 30 minutes.

Servings:

18-19

Credit:

Run Fast, Eat Slow via our crew member Bonnie

Pasta with Butternut Squash and Sage Brown Butter

• 2 tablespoons extra-virgin olive oil (30ml)

• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)

• Kosher salt and freshly ground black pepper

• 2 tablespoons unsalted butter (30g)

• 1 small shallot, finely minced (about 1 ounce; 30g)

• 1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)

• 1 tablespoon juice from 1 lemon (15ml)

• 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)

• 1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine. Remove from heat and stir in lemon juice. Set aside.

In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.

Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.

Garlic Marinated White Beans with celery and parsley salad

• 2 cans white beans

• 2 cloves garlic chopped

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

• 1 bunch celery (8 ounces), thinly sliced

Drain and rinse the soaked beans.

Chop the garlic and combine with the oil, vinegar, salt, and mustard. 

Dress the beans with the vinaigrette and let sit. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

Chinese Braised Daikon Radish

A delicious recipe! If you don’t have the ingredients, you can pick them up at Mom’s in Amherst or order online. Definitely worth it!

• 1 tablespoon vegetable oil

• 2 green onions , chopped

• 1 teaspoon ginger , minced

• 1 pound (450 grams) ground meat (beef, pork, chicken, or turkey)

• 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)

• 1 Daikon radish (about 700 grams / 2 pounds)

• 2 cups chicken stock (vegetable stock, or water)

• 1 tablespoon soy sauce

• 1 tablespoon Shaoxing wine (or dry sherry) (Optional)

• 1 tablespoon sugar

• 1/8 teaspoon five-spice powder

• 1/4 teaspoon fine sea salt or to taste

Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.

Add ground meat. Cook and stir until surface turns brown.

Add the doubanjiang. Cook and stir until the meat is evenly coated.

Add the radish. Cook and stir to mix well.

Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.

Serve with steamed rice or by itself.