These are ready in about an hour, though they improve overnight, and last for several weeks in the fridge. They’re good on salads, on top of burgers, or as a side dish with roast chicken.
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This is an easy Asian-inspired salad. You don’t need to peel the cucumbers, since they are young and tender, but it looks pretty to peel off “stripes” of skin before you slice them. Of course, you can leave out the steak and make it even simpler (or replace it with chicken, seitan, or tofu). With the steak, this should serve 4.
Yes, grilled bok choi! This is surprisingly amazing, and goes great with some sausages - our favorites come from Pine Woods Farm. Quarter or thickly slice some sweet onions and throw them on just before the sausages for a fast and delicious meal.
This is a good eggplant recipe, even for those who don’t like eggplant. It’s a great dip for crackers or vegetables, spread on toast, or alongside a salad. This recipe is adapted from Deborah Madison’s Vegetarian Cooking for Everyone, which is one of our favorite cookbooks.
Pea shoots are great raw, but they're also nice cooked. We like to saute some garlic in olive oil (scapes are great for this), then add the soots and cook until they're wilted and just tender. Then, you can add them to all sorts of things, like:
This is a traditional Afghan pumpkin dish, which can also be made with other squash. This recipe comes from the San Francisco Chronicle.
A nice use for overripe tomatoes. We've always made it with big slicers; if you used paste tomatoes, I imagine you would need less cooking time. If you wanted to, you could run it through a food mill afterwards and turn it into paste. It's great spread on fried eggplants, crackers with chevre, or stirred into scrambled eggs.
Napa (also called Chinese) Cabbage is one of our favorite veggies. It’s great either cooked or raw. You can use it anywhere you would use regular cabbage, and also, with the rib removed, most places you would use lettuce. It makes a great slaw, awesome stir-fry, a topping for tacos, a tasty sandwich addition, or a wrap for spring rolls or leftover rice or tuna salad or the recipe below.
This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.
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