Sugar Snap Stir Fry

Serves 4 to 6
 
12 ounces dried pasta of choice, such as fettuccine or rice noodles

Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic

1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion

1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.

2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.

3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.

4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.

- inspired by Simply in Season

Whole Beet Skillet

Serves 2 - 4

4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey

Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Napa Cabbage Salad with Apples & Pecans

1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken

Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey

Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.

Toss together all salad ingredients with the dressing.

From www.recipezaar.com

Ginger / Garlic Chinese Cabbage

1 head Chinese cabbage or Savoy cabbage, cored, shredded across in approx 3/4" slices (about 1 1/2 lbs)
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime

Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.

From www.recipezaar.com

Green Tomato Chutney

12 - 15 medium green tomatoes
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt

Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.

From Old Fashioned Tomato Recipes, Bear Wallow Book

Chilled Sesame-Ginger Tat Soi

1 ½ lb Tat Soi, washed & dried

Dressing:
Soy sauce
2 tbsp sesame oil
1 tbsp ginger, minced
2 tbsp sugar
1/4 cup cider vinegar
4 dashes Tabasco sauce
Salt
Black pepper

Sesame seeds, toasted

Bring a pan of water to the boil; blanch the tat soi for 1 minute; drain then immediately plunge into ice water to stop the cooking process, and drain again.

In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season with salt and pepper.

In a large bowl, combine the tat soi and dressing, and mix well; refrigerate until well chilled; garnish with sesame seeds just before serving.

Sesame Pasta Salad with Mizuna

2 cups mizuna leaves (or other mustard greens), washed and stemmed
1 carrot
1 red pepper [optional-out of season] cored and seeded
1/4 cups scallions, thinly sliced
1 8-oz package udon noodles
2 tablespoons light sesame oil
1 teaspoon fresh ginger juice (optional)
2 tablespoons tamari
2 tablespoons toasted sesame seeds

Chop mizuna into pieces about 1 inch long. Shred carrot. Slice the scallions on a diagonal. Thinly slice red pepper. Boil large pot of water and cook udon noodles according to package directions. Drain pasta and rinse under cold water until totally cooled. Drain again. Place pasta in a large mixing bowl and toss with vegetables. Mix in oils, ginger juice, soy sauce, and sesame seeds. Taste and adjust seasonings. Serve.

From Featherstone Farm CSA, Rushford, Minnesota

Thai Style Green Beans

1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil

In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.

Garnish with chopped peanuts.

Asian Cole Slaw

1 Tbs. soy sauce
2 tsp. garlic, minced
1 Tbs. shallots, minced
1/4 cup rice wine vinegar
1 Tbs. mustard
1/2 cup safflower oil
1/2 cup mineral water
1 tsp. chives, minced
1 1b. carrot, cut into curls or small pieces
1 lb. radish, cut into curls or small pieces
2 Tbs. pickled ginger, minced
1 tsp. black sesame seeds
1 tsp. sesame seeds, toasted

Combine soy sauce, garlic, shallots, mustard, vinegar, oil, water, and chives and whisk until emulsified. Toss carrots, radish, ginger, and 2/3 cup of the soy mixture. Portion the salad on cold plates and drizzle with remaining 1 ounce soy mixture. Sprinkle sesame seeds and black sesame seeds on top of each salad.

From www.epicurious.com

Fried Rice with Scallions

4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice

Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper

submitted by the Cadwells

Tuna, Cucumber & Radish Salad

serves 4

3 tbsp. canola oil
2 tbsp. rice vinegar
2 tsp. peeled, minced fresh ginger root
2 (6 oz.) cans tuna, drained
1/2 cucumber, peeled, seeded, halved crosswise & thickly sliced
4 scallions (white and green parts), thinly sliced
4 radishes, thickly sliced

In a large bowl, whisk together oil and vinegar. Add ginger, scallions, cucumber, radishes and tuna and mix to combine. Serve immediately or cover and refrigerate up to 2 hours.

From Live Earth farm CSA newsletter (website)

Thai Eggplant Dip

Makes ~2 ½ cups

2 medium eggplants
1 Tbs. sesame oil
3-4 cloves garlic
1 Tbs. minced fresh cilantro
1 Tbs. minced fresh ginger
½ tsp. crushed red pepper flakes
2 Tbs. soy sauce salt to taste
2 Tbs. rice vinegar
 pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350o oven until very soft, about 1 hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles.

Submitted by Cheryl Rowell from From Asparagus to Zucchini

Asian Style Pasta

Serves 4

3 Tbs. soy sauce
3 Tbs. rice vinegar
2 Tbs. smooth peanut butter
1 Tbs. honey
3 garlic cloves minced
2 Tbs. minced fresh ginger
2 eggplants (~ 1 lb. each) peeled and cut into ½ inch chunks
8 oz. snow peas, strings removed, halved diagonally
2 red bell peppers, ribs and seeds removed, cut into ½ inch wide strips
8 oz. papardelle or similar pasta

In a large bowl whisk together soy sauce, vinegar, peanut butter, honey, garlic and ginger; set aside.

Steam eggplant (turning occasionally) about 15 mins., Add peas and peppers and cook until these are crisp-tender and eggplant is tender (~5 min.). Remove steamer from pan.

Cook pasta until al dente.

Combine pasta and vegetables and toss with soy mixture. Serve warm or at room temperature. To make it more spicy add up to 1 tsp. of crushed red pepper to the sauce.

Submitted by Cheryl Rowell summarized from Everyday Food

Sauteed Greens

3 Tbl oil
1/2 tsp fresh grated ginger
1 large clove garlic, crushed
1 leek sliced thin (or 2 scallions)
6-8 c bulky greens, chopped (kale, chard, beet greens, collards...)
1/4 c dry sherry or Chinese rice wine
1 Tbl vinegar or fresh lemon juice
1 tsp honey (optional)
2 Tbl tamari

Heat oil. Add garlic, ginger and leek. Sauté briefly. Add greens to coat with oil. Add sherry or wine, vinegar or lemon juice, honey (optional), and a few drops of water. Continue sautéing greens until tender. Add tamari just before serving. Remember that fresh greens shrink in cooking!

Notes: We do not use honey in cooking, as Ayurvedic knowledge says this alters the honey in an undesirable way. However, it is fine to stir the honey in at the *end* of cooking if you want that sweetness.

Variation: Sliced radishes are good to add in too!

Patti Andrews