Adapted from More-Vegetable-Than-Egg Frittata in the New York Times, by Mark Bittman. Our beautiful Wild Hope Farm farm shares have made me approach cooking from a new angle, like those reality shows where chefs are given sets of odd ingredients and must incorporate them … [Read more...]
Potato, Green Bean, and Spinach Salad
From Martha Rose Shulman in The New York Times. This salad is incredibly good. In fact, you could say it's "lick your plate" good! 1 pound waxy potatoes, cut in 1-inch dice 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and … [Read more...]
Korean-Style Vegetable Pancakes
I think Maangchi is adorable and I love to watch her YouTube videos. The New York Times called Maangchi "YouTube's Korean Julia Child" and she has a cookbook too, Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook. If you want a straightforward Maangchi video, … [Read more...]
Green Goddess Dressing
From Kathleen Purvis in The Charlotte Observer, part of a recipe for couscous salad. We can't give away the couscous at our house, but the Green Goddess Dressing is another matter. It's just wonderful, especially with romaine lettuce in a caesar-like salad. I have seen a … [Read more...]
Stir-Fry Sauce
Prepare jasmine rice. Choose a protein, about 8 ounces, cut into bite-size pieces. Possibilities include chicken, beef, pork, shrimp, Chick Seitan, and firm tofu. Choose about 8 ounces of one or more greens such as Baby Bok Choy (2 heads), roughly chopped. Pat protein … [Read more...]
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