1/2 pound asparagus
1 1/2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
Freshly ground black pepper
3 tablespoons slivered almonds
2 tablespoons tarragon leaves
Trim the bottom ends off the asparagus and, using a vegetable peeler or mandoline, slice the stalks lengthwise into very thin strips.
In a large bowl, whisk together the olive oil and vinegar and season to taste with salt and pepper. Add the asparagus ribbons and gently toss with your hands until evenly coated. Then add the almonds and tarragon leaves and gently toss to combine.
Transfer to a serving dish(es) and serve immediately.
Serves: 8 Cook time: 7 hrs 30 min
24 dried shiitake or black Chinese mushrooms (2 to 3 ounces)
2 carrots, cut into 1/2-by-2-inch sticks
2 (8-ounce) cans bamboo shoots, rinsed
2 (14-ounce) packages extra-firm water-packed tofu, drained and cut into ½-inch pieces
1 teaspoon ground white pepper
4 cups thinly sliced green cabbage
4 1/3 cups water, divided
4 cups mushroom or vegetable broth
1/4 cup white vinegar or rice vinegar
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce, plus more to taste
1 tablespoon chile-garlic sauce, plus more to taste
1 tablespoon minced fresh ginger
3 tablespoons cornstarch
1 tablespoon toasted sesame oil
3 cups cooked lo mein noodles (about 6 ounces dry)
1 cup sliced scallions
Discard mushroom stems and cut the caps into ½-inch pieces. Spread the mushroom pieces in a 6-quart (or larger) slow cooker. Add carrots, bamboo shoots and tofu to slow cooker; sprinkle with white pepper. Top with cabbage.
Combine 4 cups water, broth, white (or rice) vinegar, red-wine vinegar, soy sauce, chile-garlic sauce and ginger in a bowl; add to the slow cooker.
Cover and cook for 4 hours on High or 7 to 8 hours on Low.
Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup. If using the Low setting, turn to High. Cover and cook for 20 minutes. Stir in noodles, cover and cook for 10 minutes more. Serve topped with scallions and with more soy sauce and chile-garlic sauce, if desired
Author Notes: Dried mushrooms rehydrate as you slow-cook this classic Chinese soup, giving the broth deep umami flavor. With the addition of cooked noodles at the end, it’s a satisfying vegetarian meal.
Yield: 4 servings
1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
Yield: 3 to 5 servings
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Preheat oven to 350 degrees F. Grease casserole dish.
Shuck the corn and cut all kernels off with a knife into a bowl, making sure to keep all of the runoff juice from the corn. Reserve.
Mix together the milk, heavy cream, cheese, cayenne pepper and eggs. Add in the reserved corn juice, cheese, cayenne, salt, and pepper. Pour mixture over corn.
Pour into casserole dish and bake for 35 minutes or until set.
Yield: 6 servings
1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
Makes 12-16 servings
1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 cup sliced green onions
1/4 cup minced fresh parsley
1/4 cup milk
1/4 cup buttermilk
1/2 cup mayonnaise
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed
In a large bowl, combine the first seven ingredients.
Combine dressing ingredients in a blender; process until smooth.
Pour over vegetables; toss to coat.
Cover and refrigerate overnight.
Stir before serving.
1/2 cup thickly sliced zucchini
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1/2 cup sliced yellow squash
1/2 cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup lemon juice
1/2 clove garlic, crushed
Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl and marinate in the refrigerator for 30 minutes.
Preheat grill for medium heat.
Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 minutes to 15 minutes, or until tender.