Coconut Braised Collards

Recipe & Pic from NYT Cooking

Cooking hearty greens in coconut milk makes them tender and rich! Pair with some cheesy grits for a complete vegetarian meal!

1 large bunch Collard greens

1 tbs unsalted butter

1 tbs coconut oil

1 bunch scallions, pale green and white portions only, thinly sliced

1 ½ cups unsweetened coconut milk

1 tbs soy sauce

salt and black pepper to taste

Cut off and discard any dry or wilted bits from the collard greens and wash the remaining collards in cold water. Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces.

In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.

Add coconut milk and soy sauce and bring to a simmer. Simmer, uncovered, stirring frequently, until collards are cooked to your taste, about 7 minutes for bright and crisp greens or 10 minutes for darker, softer greens.

Season to taste with salt and pepper and serve immediately.

Classic Potstickers

Recipe & Pic from Two Red Bowls

The little Napa Cabbage heads in your box this week are the perfect size for these delicious dumplings. Make a big batch and freeze, and you'll have a tasty, quick to prepare meal on hand for any occasion!

1/2 lb (8 oz) ground pork (ground chicken or turkey would also work well here)
1 1/2 cup shredded napa cabbage
1/2 tsp salt
1/2 Tbsp sugar (optional)
1 to 1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp Shaoxing rice wine
1/2 Tbsp grated ginger
1 stalk green onion, minced
1-2 garlic cloves, minced
1 Tbsp cornstarch

1 package gyoza rounds/wrappers

Sprinkle salt over the rinsed cabbage and let it sit for 10 to 15 minutes, or until the cabbage wilts and releases water. (Otherwise, the water is released while cooking and can result in soggy dumplings.) Squeeze and drain the cabbage well, then mix all the ingredients together in a large bowl.

Lay out the rounds and the filling. Place about a tablespoon of filling into a round, then gently fold in half. Pleat one side of the fold if desired, or simply seal however you like. Place the finished dumpling on a tray and cover with a towel while you fold the rest.

When you’re ready to cook, heat oil in a large wok or saucepan over medium heat until a drop of water sizzles when it hits the pan. Place the dumplings in a single layer in the wok, leaving a little space between each. (If they touch, they’ll stick together.) Let sizzle, taking care not to burn, until the bottoms are golden brown and crisp, about 2 to 5 minutes. I like to leave the heat a little lower and let the dumplings cook more slowly, since it doesn’t matter if they take a bit longer to brown up, but it’s disappointing if they burn!

Once browned to your liking, pour 2 to 3 tablespoons of water into the pan and quickly cover, turning the heat to low. Let steam for 5-10 minutes or until dumplings are cooked through and water has evaporated. Feel free to remove one, leaving the rest covered, and test for doneness.

Serve with your favorite dumpling dipping sauce. I usually use a base of 2-3 Tbsp black (Chinese) vinegar and 2 Tbsp chili-garlic paste, often with a touch of sugar, soy sauce, and sesame oil.

Tomato Toast With Scallion Cream Cheese

Recipe & Pic from Edible Madison

A 10-min breakfast, a light lunch? This recipe is perfect for either (or pair with soup for a heartier meal). Try sprinkling some of your radish microgreens on top for extra flavor and visual-appeal!

4 ounces cream cheese or other spreadable fresh cheese, softened

1/2 bunch scallions, sliced

2 teaspoons toasted sesame seeds

2 teaspoons minced onion flakes

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/4 teaspoon pepper

4 slices sourdough toast

1 slicer tomato, cut into 1/2-inch-thick slices (or a handful of cherry tomatoes sliced or cut in half)

Combine cream cheese and scallions in a small bowl. Stir until smooth.

In a very small bowl (or prep bowl), combine sesame seeds, onion flakes, salt, red pepper flakes, and pepper.

Spread cream cheese mixture evenly on pieces of toast. Add a thick slice of tomato. Sprinkle with spice mixture.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Chicken Shawarma Tabbouleh Salad

Recipe & Pic from Jo Cooks

Another hot-weather entrée salad that will help keep you cool this week!

Chicken

2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 teaspoon ground cumin

1/2 teaspoon cinnamon

2 teaspoon pepper or to taste

1 teaspoon salt or to taste

1/4 cup lemon juice from about 2 lemons

1/2 cup olive oil

1 teaspoon red pepper flakes

4 cloves garlic minced

1 pound chicken breasts boneless and skinless

1 large onion sliced

Tabbouleh Salad

2 cups water

1 cup bulgur wheat uncooked

1/4 cup olive oil

1/4 cup lemon juice (from 1 or 2 lemons, depends on size)

3 cups tomatoes chopped small

1 cucumber chopped small

1/4 cup green onions chopped (use your Tropea onions!)

2 cups fresh parsley chopped

1/4 cup fresh mint chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Other Optional Ingredients

1/4 cup feta cheese crumbled

1/2 cup Kalamata olives

pita bread

hummus

1 avocado sliced

In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.

Preheat the oven to 425 F degrees.

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for 5 to 10 minutes before slicing.

Tabbouleh Salad

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Salmon In Parsley Sauce

Recipe & Pic from NYT Cooking

Parsley is all too often used only as a decorative garnish, that's why we love this recipe that showcases its wonderful flavor as the foundational element for the dish!

3 tablespoons finely chopped flat-leaf parsley

4 teaspoons capers

1 tablespoon finely minced scallion (use your Tropea onions!)

1 teaspoon finely minced garlic

⅓ cup extra-virgin olive oil

2 pounds salmon fillets, cut in 6 portions

Salt and freshly ground black pepper

1 tablespoon fresh lemon juice

Combine the parsley, capers, scallion and garlic in a bowl. Stir in half the olive oil. Set aside.

Preheat a broiler or grill. Brush the salmon with the remaining oil and broil or grill close to the source of heat about two minutes on each side for medium rare, or to desired degree of doneness. Remove from the heat and allow to rest two minutes.

Season the salmon to taste with salt and pepper.

Add the lemon juice to the parsley mixture, drizzle or brush this mixture over the salmon and serve.

Moroccan Spiced Carrots With Lamb

Recipe & Pic from Dishing Up The Dirt

I share this carrot recipe every year because it is just so darn good and it's a great way to push carrots from a snack or side dish to a foundational part of a full meal. I recommend piling everything up on one big plate (garnish with some of your parsley) and serving with a bowl of pita or sliced crusty bread for scooping!

~Rae

1 bunch carrots, sliced in half lengthwise

1-2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

salt and pepper

Lamb

1 tablespoon olive oil

1 bunch of scallions, minced (white and light green parts only, reserve the tops for garnish)

1 clove of garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon fine sea salt

a few grinds black pepper

1 pound ground lamb (ground beef is a fine substitute!)

Yogurt Sauce

1 cup plain sheep's milk, goat's milk, or cow's milk yogurt

1 clove of garlic, minced

2 teaspoons fresh lemon juice

1/2 teaspoon fine sea salt

2 teaspoons extra virgin olive oil

Preheat the oven to 425F. Toss the carrots with the oil, spices, salt and pepper. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss the carrots halfway through cooking.

Heat a large skillet over medium-high heat. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5-7 minutes.

Prepare the yogurt sauce by whisking together all the ingredients in a bowl.

Spread a thin layer of the yogurt sauce onto four plates, top with the carrots and then top with a few spoonfuls of the lamb mixture. Sprinkle with minced scallion tops and serve.

Recipe: Ginger & Collard Fried Rice

2021 Week 23 Newsletter

Recipe & Pic from Soul: A Chef’s Culinary Evolution in 150 Recipes

Try adding some soul food flavor to a classic Asian dish with Collards! The greens are shallow-braised rather than being fully immersed in liquid, and the rice soaks up all of that nutrient-packed pot liquor!

1 bunch young collard greens (1⁄2 pound)

2 tablespoons vegetable oil

1 extra-large chicken egg

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 shallot, thinly sliced

2 garlic cloves, smashed and very thinly sliced

1 (1-inch) piece fresh ginger, peeled and grated (about 2 teaspoons)

3 tablespoons rice wine vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin

2 cups cooked white rice

1 teaspoon sesame oil

4 scallions, thinly sliced

1 jalapeño chile, very thinly sliced

1 teaspoon sesame seeds

1 lime, cut into 8 wedges

Red pepper flakes (optional)

Fill a sink with cold water. Place a cutting board nearby. Stack 4 collard green leaves on top of each other. Remove the stems with a sharp knife, and trim 2 inches from the bottoms of each stem. Cut the stems into 1⁄8-inch pieces. Cut the leaves into 2-inch squares. Repeat with remaining leaves. Rinse the leaves and stems in cold water. Drain.

Heat 1 tablespoon of the vegetable oil in a medium sauté pan or skillet over medium. Break the egg into the pan, and cook 4 minutes, gently shaking the pan occasionally to ensure the egg does not stick. Sprinkle with the salt and pepper. Turn the egg, and cook 2 more minutes. Transfer to a plate, and keep warm.

Heat the remaining 1 tablespoon vegetable oil in the sauté pan over medium. Add the shallot, garlic, and ginger. Cook, stirring occasionally, until shallot is translucent. Add the collard leaves and stems to the pan; cook, stirring constantly, 1 minute. Stir in the vinegar. Stir in the soy sauce and mirin. Stir in the rice, and cover. Simmer until the rice is heated through, about 2 minutes. Uncover and drizzle with sesame oil. Remove from heat, and let stand 2 minutes.

Transfer the fried rice to a serving bowl. Cut the fried egg into 1⁄8-inch-thick strips. Top the rice evenly with the egg strips. Garnish with the scallions, jalapeño slices, sesame seeds, lime wedges, and red pepper flakes, if desired.

Recipe: Lo Mein With Pac Choi & Green Onions

2021 Week 17 Newsletter

Recipe adapted from The Woks Of Life

Another tried and true noodle dish that is also ultra flexible! Feel free to throw in additional sautéed veggies or mushrooms and extra protein of your choice (shrimp, pork, chicken, tofu, Chinese sausage, etc). 

~Rae

1 lb fresh Chinese white noodles or Lo Mein Noodle

2 tbs sesame oil

4 tbs soy sauce

2 tbs oyster sauce

2 tbs rice wine

1 tbs grated ginger

½ tbs garlic, minced

pinch of sugar

1 tbs peanut oil

3 green onions, split at the thick parts and cut into 2in lengths

1 cup roughly chopped pac choi

Boil water in a large pot for the noodles. If using the lo mein egg noodles, you can skip this step, as those noodles do not require any pre-cooking. But if using fresh white noodles, you will have to boil them. Just cook until al dente, drain, and rinse in cold water. Set aside.

In a small bowl, combine the soy sauce, sesame oil, sugar, rice wine, and oyster sauce.

Heat 1 tablespoon oil in a wok over high heat and add the garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds and add pac choi to the wok and cook until the greens are just wilted. Then add your noodles and the green parts of the scallions. Make sure that before you add them, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the wok).

Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform. A folding or scoop-and-lift motion works well for that. Once everything is well-combined, dish out the noodles and serve.

Recipe: Spicy Sichuan Noodles With Pac Choi

2021 Week 16 Newsletter

Recipe & Pic from Wild Greens & Sardines

This recipe is pretty much a meatless version of Dan Dan noodles (traditionally ground pork is the star attraction) but the sauce is so rich, creamy, and highly flavored that you won't for a minute feel like you are sacrificing deliciousness in favor of incorporating more veggies into your meal. You can purchase chili oil at the grocery store but if you have the time and inclination I highly recommend making your own (recipe included below)- you will be shocked at how many dishes it will find its way into!

~Rae

noodles
8-10 ounces dried or fresh ramen noodles (I usually use buckwheat soba noodles)
Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.
For the Tofu-Mushroom
1 tablespoon oil
4 ounces firm tofu, finely chopped
4 ounces mushrooms, any variety, chopped (I often use rehydrated dried shiitake mushrooms because that is usually what I have on hand in the pantry)
2 to 3 garlic cloves, minced
1 inch of ginger minced

1-2 heads of pac choi, chopped
1 teaspoon Shaoxing rice wine, Saki or dry Sherry
2 teaspoons soy sauce or tamari
Salt to taste
Heat a wok or large skillet over medium-high heat. Add a bit of oil and saute the pac choi until tender and wilted, set aside. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Fold the cooked pac choi into the mix and salt to taste.
For the Sauce
1 teaspoon Sichuan peppercorns
4 tablespoons soy sauce or tamari
2 teaspoons Chinese black vinegar
2 to 4 tablespoons Sichuan chile oil plus some flakes, depending on desired heat level (recipe below)
2 tablespoons tahini
Splash of pasta cooking water
Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.
Toppings
Thinly sliced scallions
Roasted, chopped peanuts
Ground Sichuan peppercorns

To Assemble
Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!

Sichuan Chile Oil
1/4 cup red pepper flakes, such as Korean chile flakes (Gochugaru)
2 teaspoons toasted and ground Sichuan peppercorn
3/4 cup oil, such as grape seed
1 cinnamon stick
1 star anise
1 tablespoon whole Sichuan peppercorns
3 bay leaves
2-3 slices ginger

Place the red chile flakes and ground Sichuan peppercorn in a heatproof bowl. Set aside.

Heat the oil with the cinnamon stick, star anise, whole Sichuan peppercorns, bay leaves and ginger in a pot over medium-high heat. Turn down the heat and simmer for 10 minutes.

Place a fine mesh strainer over the bowl with the chile flakes. Carefully pour the hot oil all over the chile flakes. Be careful, it will bubble up. Allow the oil to cool completely and allow the oil to infuse for at least 24 hours before using. Store in an air-tight container in the refrigerator for maximum shelf life.

Recipe: Crispy Tofu & Broccoli With Sesame Peanut Pesto

2021 Week 14 Newsletter

Recipe & Pic from Alexandra Cooks

Crispy or charred Broccoli is just so addictive! This wonderfully light yet flavorful dish is perfect on its own or served with your favorite cooked grain. Some julienned Basil would punch up the flavor even more! Try substituting caramelized storage onions for the green onions for a bit of extra sweetness. 

1 block (12- to 15-oz) firm or extra-firm tofu

1 pound broccoli

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch

FOR THE PESTO:

1 tablespoon toasted (or not) sesame seeds

1/4 cup peanuts, roasted (salted are fine)

1.5 tsp minced fresh ginger

1 small garlic clove

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1/4 teaspoon sugar or other sweetener

TO FINISH:

3 scallions, thinly sliced

chili-garlic or other hot sauce

Prepare the tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30 , if you have the time) to press out the excess liquid. (I like to do this on a cooling rack set over a pan, see photos below).

Heat the oven to 400ºF. Line one rimmed sheet pan with parchment (for the tofu); leave another one bare (for the broccoli).

Prepare the broccoli: Trim and chop the broccoli into florets. Don’t discard the stems (they are so good!): peel off the tough outer skin and knots, then cut the stems into 1/2-inch rounds. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. Spread into an even layer.

Remove the tofu from the towels, and cut into 1-inch cubes. In a large bowl, gently toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated. Spread out on the parchment-line sheet pan.

Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven. If necessary, roast the broccoli for another 10 minutes to get an extra char on it.

Meanwhile make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste. If the sauce is super thick, you can thin it with some water.

To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the scallions. Serve  extra sauce and hot sauce, if using, on the side.

Recipe: Breakfast Pizza With Scallions

2021 Week 9 Newsletter

Recipe From A Couple Cooks

If you've never put eggs on a pizza before this may seem a little crazy but trust me, you'll never go back! This is such a great flex recipe as well- smear some pesto on the dough before adding the eggs and cheese, throw some chopped tomatoes on top, or roasted fennel! Round the whole meal out with a caprese or green salad on the side (or piled on top!).

1 ball of your favorite pizza dough

4 green onions

¾ cup shredded mozzarella cheese

½ cup shredded Pecorino Romano cheese

2 eggs

Olive oil

Kosher salt

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Recipe: Crispy Smashed Beets

2021 Week 7 Newsletter

Recipe from Taste Cooking

You may have heard of the cook-smash-cook technique for preparing potatoes, and guess what- it works great for beets as well! Tender, slightly crisp, dark and richly flavored, what's not to love? This is another recipe that can easily go from side to main with the addition of a fried egg or two and some crusty bread on the side. 

1 bunch small to medium beets

12 garlic cloves, peeled

2 spicy red chilies cut into ½ inch slices (optional)

1 tbs olive oil plus ⅓ cup for panfrying

1 ½ tsp salt

6 scallions trimmed and cut into half inch pieces (some thinly sliced sweet onion is also nice)

flaky sea salt for finishing

Preheat the oven to 425°F. In a large bowl, combine the beets, garlic, chiles, and the 1 tablespoon of olive oil and toss to coat well. Season with the kosher salt. Transfer the mixture to a large Dutch oven or baking dish (deep enough so the beets don’t go over the rim), pour in 3 tablespoons of water, and cover tightly with foil.

Roast until the beets are very tender (a sharp knife should go in with barely any pressure), 45 minutes to 1 hour. Remove the foil and let the beets sit until they’re cool enough to handle but still warm.

Reserve the garlic and chiles, discarding any that got too dark. Transfer the beets to a cutting board (lined with parchment paper, to avoid staining the board), then use a small plate to, one by one, gently crush the beets to a relatively even thickness of 1/2 to 3/4 inch. Try to keep them mostly in one piece.

Heat the remaining 1/3 cup of olive oil in a large, heavy skillet over medium-high heat until shimmery. Cook the beets, in batches if necessary to avoid crowding, flipping once, until charred and crisp at the edges, about 3 minutes per side. It’s okay if they fall apart a bit—any little pieces will get extra crispy. As they’re done, use a slotted spoon to transfer them to a platter, leaving the oil behind.

When all the beets are ready, add the scallions and the reserved garlic and chiles to the pan and cook, stirring, just until fragrant, 1 to 2 minutes. Scatter the mixture over the beets, season with flaky salt, and serve.

Recipe: Bang Bang Chicken & Noodle Salad With Snap Peas

Pic from Rae’s kitchen

2021 Week 5 Newsletter

Rae’s Favorite!

If you aren't already familiar with it, Bang Bang Chicken is a delicious and refreshing Sichuan dish consisting of shredded poached chicken and julienned cucumber tossed with a sweet, spicy, and tangy dressing. In this recipe I add in some Chinese egg noodles to make it a meal and sub in snap peas for the cucumber. In my opinion it is a pretty flexible recipe so feel free to experiment with adding in any sweet crunchy veggie, chopped greens, or other protein of your choice- it's really the sauce that makes it perfect each time! (Thanks to The Woks Of Life for the original sauce ingredients) 

~Rae

2 tbs light soy sauce

4 tsp Chinese black vinegar (or rice vinegar)

2 tbs sugar

1½ tbs sesame oil

1 tbs chili oil (or to taste)

2 tbs toasted sesame seeds

1 tsp ground Sichuan peppercorn (optional)

 ½ tsp salt

2 tbs finely chopped scallions

About ½ a package dried Chinese egg noodles or Soba noodles

2 tbs chopped cilantro

½ lb chicken breast

1 bag sugar snap peas sliced thin on the diagonal (you can also leave them whole if you prefer) 

First poach your chicken: Place the meat in a small pot, sprinkle with a pinch of salt, a few peppercorns, a handful of stems from your cilantro, and a slice or two of ginger. Pour in just enough water to cover, bring to a simmer, and cook for about 5min. Remove the pot from the heat and let it sit, with the lid on, for about 20 min. Remove from water and let cool then shred. 

To make the sauce: Combine soy sauce, vinegar, sugar, sesame oil, chili oil, salt, and sichuan peppercorn (if using). Set aside.

Cook noodles according to package instructions and plunge into cold water to chill. 

Add noodles, chicken, sesame seeds, sliced sugar snap peas, chopped cilantro, and scallions to a large bowl and toss gently to combine. (Try sautéing your pac choi with some garlic and oyster sauce and serving it as a side to this salad!)

Recipe: Collard Wontons

Pic From Two Red Bowls

2021 Week 1 Newsletter

From Two Red Bowls

These are a huge hit in my household (especially with my 5yr old who normally won't eat anything green)! I use one package of wonton wrappers and fry up any leftover filling in little patties to eat as a snack. Try the wontons in the broth recommended in the recipe or serve them with dipping sauce as a side dish to noodles with stir-fried Pac Choi!

~Rae

for the wontons:

½ pound collard greens, roughly chopped

1 pound ground pork

¼ cup thinly sliced scallions (2 to 3 scallions)

1 tablespoon finely grated ginger root

3 tablespoons Shaoxing rice wine, dry sherry, or sake

2 tablespoons sesame oil 2 tablespoons soy sauce

1 tablespoon sugar (optional)

½ teaspoon salt

¼ teaspoon white pepper 70 to 80 wonton wrappers

(15 to 16 ounces, or about 1⅓ packages; keep unused wrappers covered in plastic wrap, sealed

in a Ziploc bag, and frozen for later use)

for the broth:

4 cups water

4 cups chicken broth

1 to 2 teaspoons soy sauce, for serving

½ teaspoon sesame oil, for serving

¼ cup thinly sliced scallions (2 to 3 scallions), for serving

Bring a large pot of water to a boil over high heat. Add the greens and reduce the heat to medium. Simmer until the greens are bright green and beginning to turn tender, but still have some bite, 10 to 15 minutes. Drain and add to a food processor. Pulse until finely shredded.

In a large bowl, combine the greens, pork, scallions, ginger, rice wine, sesame oil, soy sauce, sugar (if using), salt, and white pepper. Using chopsticks or a wooden spoon, stir vigorously until all ingredients are well combined and the filling forms a thick paste.

Prepare a small bowl of water for sealing the wrappers. For each wrapper, place 1 teaspoon of filling in the center. Dab a bit of water on one edge and fold the wrapper in half, taking care to seal the wrapper well around the filling. Dab water on one corner of the folded seam and bring the two folded corners together to form a small bundle. Place on a tray and repeat. You should end up with 70 to 80 wontons. To save them for later, freeze on the tray, then place in a Ziploc bag. They’ll keep in the freezer for up to 6 months.

When you’re ready to cook the wontons, in a large pot, bring the water and chicken broth to a boil. Add about 20 wontons, stirring gently to ensure they don’t stick to the bottom of the pot. Cook until the water comes back to a boil and the wontons float to the surface, about 2 minutes. Using a slotted spoon, transfer the wontons to plate. Repeat with the remaining wontons until they’re all cooked, or freeze a portion of the uncooked wontons for later. To cook from frozen, use the same method, but boil for 4 to 6 minutes, until the wontons float.

To serve, divide the wontons among several small bowls and ladle a bit of the cooking broth over each bowl. Drizzle lightly with soy sauce and a few drops of sesame oil, and top with scallions. Enjoy immediately.

Recipe: Chicken & Collard Greens Spring Rolls

Image from Eating Well

from Eating Well

10 collard leaves (about 8 ounces)

½ cup rice vinegar

3 ½ cups water, divided

1 tablespoon light brown sugar

¼ cup smooth natural peanut butter

¼ cup reduced-sodium tamari

1 large clove garlic, minced

3 scallions, trimmed and cut into 2-inch pieces

1 stalk lemongrass, cut into 2-inch pieces

1 1-inch piece fresh ginger, sliced

1 pound boneless, skinless chicken breast, trimmed

⅛ teaspoon salt

2 ounces thin rice noodles or rice sticks

2 tablespoons toasted sesame oil, divided

1 cup grated beet

1 cup grated carrot

¾ cup fresh basil leaves

¾ cup fresh mint leaves

1 tablespoon sesame seeds

Step 1

Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove. Lay a collard green flat, with the thicker part of the stem that runs down the middle of the leaf facing up and the shiny, bright green side down. Using a sharp knife, shave off the thick stem so it's almost flush with the leaf. Trim any of the remaining stem from the base of the leaf, reserving all shaved and trimmed pieces. Repeat with the remaining leaves. Cut all the stem pieces into 2- to 3-inch lengths.

Step 2

Cook the leaves in the boiling water in 3 batches until soft but still pliable, 1 to 2 minutes, then transfer to the ice water until cool. Drain and pat dry.

Step 3

Bring vinegar, 1/2 cup water and brown sugar to a boil in a small saucepan. Add the collard stems and reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 10 minutes. Remove the stems from the pickling liquid and set aside.

Step 4

Transfer 1/4 cup of the pickling liquid to a small bowl (discard the remaining liquid). Whisk in peanut butter, tamari and garlic. Set aside.

Step 5

Combine the remaining 3 cups water, scallions, lemongrass and ginger in a large saucepan. Bring to a boil. Add chicken and reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 12 to 15 minutes. Transfer the chicken to a clean cutting board. Shred and season with salt.

Step 6

Using a slotted spoon, remove the solids from the chicken-poaching liquid and discard. Return the liquid to a boil. Add noodles and cook according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon sesame oil.

Step 7

To assemble spring rolls: Lay a collard leaf on a clean cutting board. Place 2 tablespoons chicken in the center and top with about 1 tablespoon each of the noodles, beet, carrot, basil, mint and pickled stems. Fold both sides of the leaf over the filling and, starting with the open end closest to you, roll into a tight cylinder. Repeat with the remaining leaves and filling. Brush the rolls with the remaining 1 tablespoon sesame oil and sprinkle with sesame seeds. Serve with the reserved peanut sauce.

Recipe: Boiled Daikon

Image from The Woks Of Life

from The Woks Of Life

1 pound daikon radish(about 450 g)

1 slice ginger

1 cup water or stock (235 ml)

1 tablespoon oyster sauce (16 g)

½ teaspoon salt (about 2 g, or to taste)

¼ teaspoon sugar (about 1 g)

¼ teaspoon ground white pepper

1 scallion (chopped)

1/4 teaspoon sesame oil

Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.

Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.

Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

Recipe: Parsley Sauce

from Deborah Madison

Try this tangy and herbaceous sauce over rich meats, creamy soups, or roasted veggies !

1 clove garlic

Sea salt

¼ tsp black peppercorns

¼ tsp fennel seeds

¾ cup chopped parsley

¾ cup olive oil

1 large shallot or 4 green onions, chopped

grated zest of 1 lemon

fresh lemon juice or champagne vinegar to finish

Puree all ingredients in a food processor or blender to make a thick green sauce. Taste for salt, then sharpen with a little vinegar. Best when used right away. 

Recipe: Simmered Daikon With Chicken In Yuzu Sauce

adapted from I Love Umami

1 lb. Daikon radish

1 lb. Chicken thighs, boneless and skinless

3.5 oz brown or white beech mushroom, optional

1 tsp cornstarch

1.5 tbsp neutral tasting oil

2-2.5 tsp grated ginger

1 tsp coarse sea salt, plus more to taste

1 cup chicken or vegetable stock

1 to 1.5 tbsp yuzu juice*

1.5 tbsp soy sauce

1-2 bulbs scallions (or leeks!), chopped

Slice off both ends of the daikon radishes. Rinse and scrub under tap water. Pat dry and use a peeler to peel off the outer skin. Dice it to cube shape, about 1 to 1 ½ -inch cubes.

Dice the chicken to 1 ½ -inch bite sizes. Slice off the bottom end of the mushrooms and break them to pieces, if using. In a small bowl, make a slurry with cornstarch and 1 tbsp water.

Preheat a large stir-fry pan or Dutch oven over medium heat until it feels warm when placing your palm near the surface, about 2-3 inches away. Add the oil, chicken, ginger, and 1 tsp salt. Saute over medium-high heat for about 3 minutes.

Add stock, daikon radish, and mushrooms. Make sure the radish cubes are in contact with the liquid. Cover with a lid and bring it to boil, about 3-4 minutes.

Then lower the heat to medium-low and simmer for 15-20 minutes or until the daikon turns soft and can easily be poked through with a fork or chopstick. The color will turn from pale to translucent. Stir the pot periodically to ensure even cooking.

Season with yuzu juice and soy sauce. Stir the slurry one more time before adding it to the pot. Gently toss for 30 seconds to thicken the sauce. Off heat, taste and add more salt, if desired.

Garnish with scallions (or leeks). Serve warm.

*or a 1:1 ratio of lemon and lime juice with a touch of orange or grapefruit juice.

Recipe: Winter Squash Tempura

from Bon Appetit

Vegetable oil (for frying; about 10 cups)

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup cornstarch, plus more for dusting

1 club soda

1 small winter squash sliced into ¼-inch-thick wedges

4 scallions, cut into 1-inch pieces

Honey and crushed red pepper flakes (for serving)

Flaky sea salt

Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.

Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.

Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.