Sautéed Broccolini

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1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain … Continued

Kimchi

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Napa cabbage is the classic kimchi ingredient–continuing our fermentation theme, here is a recipe for traditionally fermented kimchi. You can be very flexible with ingredients, but for sure include cabbage, onions, garlic, and chili flakes. Sea salt 1 lb napa … Continued

Fermented Turnips

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Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art … Continued

Glazed Hakurei Turnips

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3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved 1/4 cup (1/2 stick) unsalted butter 3 tablespoons sugar Kosher salt   Place turnips in a large skillet; add water to cover turnips halfway. … Continued

Tahini Salad Dressing

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1/4 cup fresh lemon juice 1/4 cup tahini 1/4 cup extra-virgin olive oil 2 tablespoons water 2 small garlic cloves, minced Kosher salt In a medium bowl, whisk the lemon juice with the tahini, olive oil and water until smooth. … Continued

Cream of Sorrel Soup

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This is Julia Childs’s recipe, just adapted a bit for simplicity. It makes six servings. 1/3 cup minced green or yellow onions 4 tablespoons butter, divided 3 to 4 cups packed fresh sorrel leaves, washed, dried, and cut into thin … Continued