Archive for the Recipes Category

Mizuna Apple Salad

1/2 bunch mizuna, cleaned and roughly chopped. Add some lettuce if you wish. 1 pomegranate, halved and seeds taken out (or 1/2 cup store bought seeds) In a pinch, use Craisins (dried cranberries) 1 apple, sliced into thin wedges, or diced 3 tablespoons olive oil 1/2 lemon, juiced 1 teaspoon red wine vinegar […]

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Crispy Baked Eggplant

Perfect all by themselves or dipped in your favorite tomato sauce, these tasty mouthfuls often vanish straight from the baking sheet in our house.   Small or baby eggplants are ideal for this recipe. They don’t have the bitter, watery characteristic of larger eggplants, and the thinner diameter […]

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Grilled Veggie Sandwiches

• 1/4 cup mayonnaise • 3 cloves garlic, minced • 1 tablespoon lemon juice • 1/8 cup olive oil • 1 cup sliced red bell pepper • 1 small zucchini, sliced • 1 red onion, sliced • 1 small yellow squash, sliced • 2 (4-x6-inch) focaccia bread […]

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Chicken Bok Choy Soup

• 1 tablespoon vegetable oil • 1 yellow onion, diced • 2 cloves garlic, minced • 6 cups water • 4 teaspoons chicken soup base (such as Better than Bouillon(R) • 6 small potatoes, diced • 4 carrots, sliced • 6 large bok choy ribs with leaves, […]

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Roasted Hakurei Turnips and Radishes

• 1 bunch radishes • 1 bunch Hakurei turnips, or other mild salad turnips • 3 tbsp olive oil • 1 tsp kosher salt 1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F. 2. Slice the greens off the turnips […]

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Zesty Quinoa Salad

• 1 cup quinoa • 2 cups water • 1/4 cup extra-virgin olive oil • 2 limes, juiced • 2 teaspoons ground cumin • 1 teaspoon salt • 1/2 teaspoon red pepper flakes, or more to taste • 1 1/2 cups halved cherry tomatoes • 1 (15 […]

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Mexican Egg Casserole Recipe

TOTAL TIME: Prep: 15 min. Bake: 45 min. YIELD:8 servings I add 1# fried and drained breakfast sausage, or 1/2 # on one half for the carnivores in our family 1/2 cup all-purpose flour 1 teaspoon baking powder 12 large eggs, lightly beaten 4 cups shredded Monterey […]

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Shishito Pepper Appetizer (or how to prepare shishitos)

Here’s what you do. Heat a little olive oil (or sesame oil) in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in […]

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Garlicky Baby Choy

• 1 pound baby bok choy (Any type will do) • 2 tablespoons oil • 5 cloves minced garlic • salt and white pepper, to taste • Pinch of sugar • Trim the bottoms off of each bundle of bok choy, and split them in half or […]

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Mediterranean Quinoa Veggie Salad

1 cup quinoa, rinsed 1 1/2 cups water • 1 cup tomato, sliced • 1 cup cucumber, sliced • 1/4 cup red onion, diced • 1/4 cup kalamata olives • 1/4 cup feta, crumbled • 1 (15 ounce) can chickpeas, drained and rinsed (or 1 1/2 cups […]

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