A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long.
(makes a big bowl)
1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce
Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.
Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.
Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!
Peas and New potatoes in Cream
1 1/2 pint of shelling peas, shelled
1 quart new potatoes
1 T Butter
1 T Olive oil
1 clove garlic, minced (optional)
1 splash of dry white wine
1 c. heavy cream
Salt and pepper to taste
Place the new potatoes in a saucepan of boiling water. Cook until just soft, but still slightly al dente. Drain and set aside.
Bring another inch of water to boil in the saucepan. Cook the peas in the boiling water for approximately 5 minutes. Drain and rinse under cold water.
In a heavy pan, heat the oil and butter over medium heat. Add the potatoes and brown on one side. Flip and brown on the other side. Add the peas, garlic (if using) and splash of wine. Cook until the alcohol smell subsides. Add the cream and bring back to a boil. Reduce heat to a simmer. Taste for seasoning and adjust with salt and pepper. Cover the pan and simmer until the cream is slightly thickened. Serve immediately.
Baba Ghanoush
1 large Eggplant, whole
1-2 T Olive Oil
2 Cloves Garlic, Minced
1/4 C Lemon Juice
2 T Tahini (optional)
Salt and Pepper to taste
Either over the open flame of a gas range, under an electric broiler, or over a hot grill, roast the whole eggplant until the skin is charred and blistered and the eggplant is soft. Set aside to cool.
Once cool, peel off as much of the skin as possible and place the flesh in a food processor. Add the garlic, oil, tahini (if using), and lemon juice, and blend until smooth. Add salt and pepper to taste.
Serve as a side with fresh pita bread, or spread on any sandwich for an extra creamy, smoky punch.
Tomato Leek Tart
Puff Pastry - Either store bought or homemade. Here's a good recipe.
2 T Olive Oil
3 Leeks, sliced thin
4 t mixed, fresh herbs (basil, thyme, rosemary, oregano, your choice)
1/2 t salt
1/2 t pepper
3 Tomatoes, sliced
4 Cloves garlic
1/2 c Parmesan Cheese
Rinse a baking sheet and let the excess water drain off. Do not dry.
Roll the pastry into a 16x12 inch rectangle, 1/4" thick. Place the dough onto the wetted baking sheet.
Preheat an oven to 400 degrees.
Heat the olive oil in a heavy skillet over moderate heat. add the leeks, herbs, salt and pepper and cook until softened and starting to turn golden. 10 minutes. Stir in the garlic, cook for one more minute then remove from the heat.
Sprinkle the cheese evenly over the pastry. Place the leeks over the cheese and then top with the sliced tomatoes, overlapping slightly. Turn the corners and edges of the pastry over the filling. Brush the entire dish with olive oil. Bake until the pastry is golden and crisp, about 30 minutes. Remove from the oven and sprinkle with extra cheese and herbs if desired.
Eggplant Chutney
A favorite of ours to preserve, but is good fresh too. Adapted from Preserving by Oded Schwarz
1 eggplant, cut into 1 inch cubes
2 t salt
1 T oil
1 t sesame seed
1 bulb garlic, peeled
1 small onion, minced
1 hot pepper, seeded and minced
1 c cider vinegar
1 T brown sugar
1t paprika
Toss the eggplant with salt and set aside. Drain, rinse, pat dry
Heat the oil in a heavy saucepan and add the sesame seeds over high heat, cook until the seeds begin to pop.
Add the eggplant, garlic, peppers, and onion and cook, stirring regularly. Add the vinegar and bring to a boil. Simmer for 15 minutes until the eggplant is soft. Add the remaining ingredients. Cook until thickened. Add a few mint leaves if desired. Allow to cool before serving. Will keep for a while in the refrigerator, and improves with age. Goes great with lamb!