• Tatsoi Recipes
    Tatsoi Recipes Tatsoi is native to China and as it has been cultivated in Japan for centuries, it is considered an ancient green. Tatsoi tastes like a milder version of mustard greens and has a texture similar to bok choi. It’s low in calories yet high in minerals, vitamins, and health-promoting antioxidants. Its savoyed-shaped, almost […]
  • Radish Recipes
    Wasabi Lime Crab Salad in Cucumber Cups Gourmet  | June 2003 If you make the components of this hors d’oeuvre ahead, stir together the filling ingredients just before serving the first batch. Keep the remaining filling chilled, covered, and spoon it into the remaining cucumber cups as platters need replenishing. Ingredients: 4 teaspoons wasabi paste (Japanese […]
  • Okra Recipes
    Baked Okra Ingredients: 1 pound fresh okra (or however many little buckets you choose at the market) 2 Tbs. extra-virgin olive oil 1 pinch crushed red pepper coarse salt and freshly ground pepper Directions: Preheat your oven to 400. Slice the okra in half lengthwise. Arrange on a baking sheet and drizzle with the oil. […]
  • KOHLRABI Recipe
    KOHLRABI Copied from the “Kitchn” Website Kohlrabi is a member of the cabbage family. The whole plant is edible, but usually when we talk about kohlrabi we mean the bulb of the plant. The bulb kind of tastes like broccoli stems (my favorite part of broccoli!) It doesn’t have to be peeled, but the peel […]
  • Kale Recipes
    Green/Red Kale With Raisins & Toasted Pine Nuts Servings Size 1/4 cup toasted pine nuts                                                                   2 teaspoons olive oil 3/4 lb green kale, washed, stems removed, and shredded                   2 cups water 4 garlic cloves , minced...
    Sorrel Soup Makes two 7-by-11-inch tarts Ingredients: ½ lb sorrel leaves cleaned (center stem removed) ½ large onion sliced ½ cup Half & Half * 4 tablespoons butter 1 pint chicken broth** *You can substitute heavy cream here if you want to **You can substitute vegetable broth here if you want to make it vegetarian Directions: • […]
    Sorrel and Onion Tart Makes two 7-by-11-inch tarts Ingredients: • 4 tablespoons unsalted butter • 5 Vidalia onions, thinly sliced • 2 (about 1 1/2 pounds) fresh sorrel, or spinach, washed and dried • 1 tablespoon coarse salt • 1/4 teaspoon freshly ground pepper • All-purpose flour, for dusting • 2 eight-ounce sheets frozen puff […]
    Snake Gourd With Chicken Ingredients: 5-8 small snake gourds, sliced at an angle. If the gourd has mature seeds inside, remove them. 2 Thai hot chili pepper or 1 jalapeno, sliced ***Marinade: 3 cloves garlic, chopped ¼ tsp. powered garlic 1 onion, sliced thinly 1 tsp. soy sauce 2 cups raw chicken breasts, sliced and […]
    PURPLE PAK CHOI Did you know…? 1 cup of cooked pak choi contains 15% of your recommended daily allowance of calcium – the equivalent of 1/4 pint of full fat milk. It is also a good source of beta carotenes, vitamins B2 and B6, folic acid, iron and magnesium, as well as calcium. Ginger And […]
    Wilted Mustard Greens yield: Makes 12 servings active time: 45 minutes Ingredients: • 4 lb mustard greens, stems and coarse ribs discarded • 2 large garlic cloves, minced • 3 tablespoons unsalted butter • 1/2 teaspoon salt, or to taste • 1/4 teaspoon black pepper, or to taste Preparation: Cook mustard greens in 2 batches […]
    Warm Asparagus & Malabar Spinach Salad Ingredients: 1 1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces 2 tablespoons plus 1/2 cup olive oil, divided 1/4 teaspoon salt 1 1/2 pounds uncooked penne or medium tube pasta 3/4 cup chopped green onions 6 tablespoons white wine vinegar 2 tablespoons soy sauce 1 package (6 […]
    Chinese Peppered Long Green/Purple Pod Beans Ingredients: • 2 tablespoons green peppercorns, drained • 1 cup coarsely chopped fresh cilantro • 1 tablespoon olive oil • 1 lb chinese yard-long beans – green or colored • 4 garlic cloves, finely chopped • 2 teaspoons brown sugar • 1 small red chili pepper, seeded and chopped […]
  • CATNIP – Who Knew?
    Catnip – Who Knew? Catnip is an invaluable remedy for respiratory infections Catnip should be taken frequently at the first signs of colds or flu Catnip is a wonderful remedy for babies and children; being calming and relaxing it will relieve restlessness and induce sleep. Catnip relieves tension and colic, wind and pain – excellent […]
    Carrot Top Soup Recipe Ingredients 6 small to medium carrots with tops and roots 2 tablespoons butter 3 tablespoons white rice 2 large leeks, white parts only 2 thyme or lemon thyme sprigs 2 tablespoons chopped dill, parsley, or celery leaves salt and freshly ground pepper 6 cups vegetable stock, chicken stock, or water Directions […]
    Roasted Baby Beets with Passion Fruit Gelée, Horseradish and Ice Wine Mignonette Chef Tony Conte of The Oval Room – Washington, D.C. Adapted by Yield: 4 Servings Ingredients: Beets: 8 baby red beets 8 baby yellow beets 8 baby candy stripe beets 1 sprig thyme 1 teaspoon sage 1 Tablespoon red wine vinegar 3 […]
    CALALOO RECIPES Jamaican Steamed Calaloo Ingredients: 4 cups of firmly packed chopped callaloo 1/4 cup water 1 medium-sized onion, chopped 1 medium tomato, chopped 1 large clove garlic, chopped 1/4 teaspoon dried time leaves dash of salt 1 table spoon vegetable oil 1 table spoon margarine Preparation Clean chopped callaloo, rinse in a large pot […]
  • Swiss Chard Bright Lights
    It sets bold, neon-bright stems in a variety of colors — yellows, pinks, crimsons, oranges, and purples, in addition to “plain old” white, and some with stripes! The color remains if you cook the chard lightly. And the flavor is delicious! Bright Lights Swiss Chard is packed with nutrients. In fact, Swiss chard contains over […]