Easy Kimchi

Makes approximately two twelve ounce jars.

Ingredients

2 heads Napa cabbage, chopped
2 pieces daikon radish, chopped
1 bunch scallions, chopped
4-6 cloves garlic
1-2 inch piece of ginger, peeled
1/4 – 1/2 cup  red pepper flakes, depending on how spicy you like it
1-2 tsp fish sauce optional
3-4 TBSPs sea salt
Directions
1. Trim ends of cabbage and chop any way you want – thin or thick strips is fine.  Chop the daikon radish and scallions as well.
2.  Add the salt to the vegetables and mix thoroughly.  Let sit for an hour or two.  The salt will draw out the water.  This is known as the “dry salt” method and the one I prefer.   If you don’t want to wait a few hours you can simply crush and squeeze the veggies with your hands.  Do this for a minute or two until the veggies get nice and wet from the water that is released.
3. In a food processor, blend the garlic, ginger and chili flakes into a paste.
4. Pack mixture into mason jars
5.  Press mixture firmly into the jars until the water starts rising
6.  Put the lids on and leave the jars at room temperature for 2-7 days.  Open the lids every day to release the gasses that form as a byproduct of fermentation.  If the water level rises, drain some off.  If the vegetables rise above the level of the water, pack them back under the water with your hands or the veggie stomper.
7. Taste the kimchi after 2 days.  It should taste pleasantly sour.  If not, continue to let it ferment and taste it every day until you find the taste acceptable.  Transfer to the fridge where it will continue to ferment (and the taste will change!) albeit at a much slower pace.  It will last for at least six months.

Purple Potato Salad with Fennel and Mustard Greens

Serves 4 to 6

2 pounds purple fingerling potatoes
2 teaspoons salt, divided, or to taste
1/4 cup extra-virgin olive oil, plus extra as needed
2 tablespoons white balsamic vinegar (or white vinegar)
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups purple mustard greens, torn into bite-size pieces
1cup sliced fennel fronds 
Handful of mustard flowers (optional)

Place the potatoes and salt in a large pot and cover with cold water. Bring to a boil, then reduce heat to low. Partially cover and simmer until potatoes are tender but not mushy, 15 to 20 minutes, depending on the size of the potatoes. Drain and cool slightly. When cool enough to handle but still warm, cut potatoes into large bite-size pieces. (The salad should be chunky).
Transfer the potatoes to a large bowl. Add the oil, vinegar, 1 teaspoon salt, and black pepper. Toss to coat. Add the garlic, mustard greens, and fennel. Toss to combine and slightly wilt the greens. If the salad is too dry, add a little more oil to achieve desired consistency. Taste for seasoning, and add more salt if desired. Before serving, scatter the mustard flowers over the potatoes. Serve at room temperature or chilled.

Swiss Chard & Lemon Ricotta Pasta

Swiss Chard and Lemon Ricotta Pasta

Serves 4

  • cups raw Swiss chard, sliced (including the stems)
  • handfuls dried spaghetti
  • strips bacon, cut into 1/4-inch slices or lardons
  • 1/2 large shallot, minced
  • Olive oil, as needed
  • 1/3 cup ricotta cheese
  • tablespoons Parmesan cheese
  • Zest from 1/2 lemon
  • 1/4 teaspoon salt, to taste
  • pinch dried red pepper flakes
  1. Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.
  2. Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
  3. Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.
  4. Add the Swiss chard and toss well to break up the chard clumps.
  5. Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.
  6. Add cooked spaghetti, and some of the pasta water as needed.
  7. Serve warm.

One Pot Kale & Quinoa Pilaf

Serves 2-4

  • 2cups salted water
  • 1cup quinoa
  • 1bunch lacinato kale, washed and chopped into 1″ lengths
  • 1meyer lemon, zested and juiced
  • 2scallions, minced
  • 1tablespoon toasted walnut oil
  • 3tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • Salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Daikon Radish Salad (Ensalada de rábano daikon)

Daikon radish salad

2 large daikon radishes
1 large avocado
4 tablespoons olive oil
juice of 1 lime
      *you can use rice vinegar instead of lime juice
salt and pepper to taste
Peel and grate the radish, dice avocado. Mix all ingredients. Serve cold.
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Ensalada de rábano daikon
2 rábanos daikon grandes
1 aguacate grande
4 cucharadas de aceite de oliva
el jugo de un limón
        *Puede sustituir el jugo de limón por vinagre de arroz
sal y pimienta al gusto
Pelar y rallar el rábano, partir el aguacate en cubos pequeños. Mezclar todos los ingredientes. Servir en frío.

Garlic Mashed Turnips

INGREDIENTS

  • 4 turnips, peeled and cut into 2-inch pieces
  • 3 cloves garlic, peeled
  • Half-and-half or almond milk or skim milk or soy milk or lactaid
  • 1 large egg
  • 2 tablespoons unsalted butter
  • Pinch of freshly ground nutmeg
  • Coarse salt and freshly ground black pepper

DIRECTIONS

  1. Place turnips and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.

  2. Return vegetables to saucepan and add egg, butter, and 1/4 cup water. Using a potato masher, mash until smooth, adding more water as necessary. Season with nutmeg, salt, and pepper and serve immediately.