Tim’s Cabbage Salad

Ingredients:

• 1 Small to Medium Cabbage 

• 1 Small to Medium Clove Garlic

• Olive Oil

• Toasted Sesame Oil

• Ume Plum Vinegar

• Apple Cider Vinegar

• Salt

• Pepper

• Cumin

Instructions:

1. Thinly slice cabbage and place into a medium sized bowl

2. Mince Garlic (amount to taste) and add to cabbage

3. 5 seconds drizzle of olive oil and 5 seconds drizzle of toasted sesame oil 

4. 5-7 dashes of ume plum vinegar

5. 2-3 capfuls of apple cider vinegar

6. Salt and pepper to taste (start with less, add as desired)

7. 3-4 dashes of cumin (to taste)

8. Massage (squeeze repeatedly, squeeze more for thicker cut cabbage)

Black Radish and Carrot Salad

INGREDIENTS
4 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon-style mustard
2 black radishes peeled or not, grated
2 carrots, grated
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste

PREPARATION
Dressing: In a medium-sized bowl, whisk together lemon juice and mustard, then slowly whisk in the olive oil until it emulsifies.

Salad: Grate the radishes and carrots on a grater with small holes. Peel and mince the garlic and toss radishes, carrots, and garlic together in a medium-sized mixing bowl. Add the dressing and toss until it is well distributed throughout the salad. Season with salt and pepper and serve immediately or refrigerate and serve later that day.

Black Radish and Potato Salad Recipe

Serves 4.

Ingredients

450 grams (1 pound) small waxy potatoes

1 clove garlic, peeled and smashed with the side of the knife blade

1 medium black radish, about 220 grams (1/2 pound) (when buying, make sure it is firm to the touch, not limp nor soft)

2 teaspoons honey vinegar or other mild vinegar

4 teaspoons olive oil

1 teaspoon smoked paprika a small bunch of chives, finely snipped a few sprigs of parsley, leaves roughly chopped the meat from 10 walnuts, crumbled sea salt, freshly ground pepper

Instructions

Scrub the potatoes (no need to peel them) and cut them into small chunks.

Place them with the garlic clove in a steamer, sprinkle with salt, and steam for 10 minutes, or until the potatoes are just cooked through (the tip of a knife should meet no resistance).

Scrub the black radish (no need to peel it, unless it is old and its skin is really tough) and carve out any crack or hole that may harbor dirt.

Grate using the large holes of a box grater. Go through the pile of grated radish and check for any brown bits, which may taste unpleasantly earthy.

Place them in a medium salad bowl, sprinkle with salt, toss to coat, and set aside while the potatoes are cooking; the salt will take the edge off the radish.

When the potatoes are cooked, set aside to cool until just slightly warm.

Chop the steamed garlic clove finely and add it to the salad bowl. Add the vinegar, oil, and paprika, and toss to combine.

Add the potatoes and the herbs to the bowl, sprinkle with pepper, and toss gently to combine. Taste and adjust the seasoning.

Top with the crumbled walnuts, and serve. Leftovers keep well until the next day.

Kimchee

(based on: https://www.chowhound.com/recipes/basic-napa-cabbagekimchi-kimchee-29505)

• 1 (2-pound) napa/chinese cabbage

• 1/2 cup kosher salt

• About 12 cups cold water, plus more as needed

• 8 ounces kohlrabi, peeled and cut into 2-inch matchsticks

• 4-6 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)

• 1/3 cup Korean red pepper powder

• 1/4 cup fish sauce

• 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)

• 4-8 chopped garlic scapes

• 1 1/2 teaspoons granulated sugar

1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the remaining ingredients in a large bowl and stir to combine.

3. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

4. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.

5. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Celeriac, Potato, Leek and Apple Soup

By Martha Rose Shulman

YIELD 16 to 18 demitasse servings or 8 bowls TIME About 1 hour 30 minutes

INGREDIENTS

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped

Salt to taste

2 pounds celeriac, peeled and diced (retain tops for bouquet garni and garnish)

1 large russet potato (about 3/4 pound), peeled and diced

2 granny smith or braeburn apples, cored, peeled and diced

2 quarts water, chicken stock, or vegetable stock

A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, and a stem or two of the celery from the celery root, if still attached

Freshly ground pepper to taste

GARNISH

Slivered celery leaves for garnish

Step 1

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the celeriac and a generous pinch of salt, cover partially and cook for another 5 minutes, stirring often, until the celeriac has begun to soften. Add the potatoes, apples, water or stock, salt to taste, and the bouquet garnish. Bring to a boil, reduce the heat, cover and simmer 1 hour, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.

Step 2

Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with thin slivers of celery leaves.

Mulled Wine

Spiced mulled wine is a winter favorite — warm, flavorful, and always so comforting!

TOTAL TIME: 20 MINS PREP TIME: 5 MINS COOK TIME: 15 MINS

INGREDIENTS:

• 1 (750 ml) bottle of dry red wine

• 1 orange, sliced into rounds

• 1/4 cup brandy (optional)

• 1/4 cup honey or sugar

• 8 whole cloves

• 2 cinnamon sticks

• 2 star anise

• optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

DIRECTIONS:

Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil — you don’t want to boil the alcohol out!) over medium-high heat. Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.

*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.

https://www.gimmesomeoven.com/mulled-wine-recipe

Radish, Sweet Potato, Beet Chips

1. Preheat oven to 300 degrees F.

2. Leave the skin on! Thinly slice radishes, beets, and sweet potatoes or use a mandolin, place in a bowl.

3. Toss with oil (olive, coconut etc.), salt and pepper (and herbs and garlic) if you like!

4. Lay onto baking sheets, use parchment paper if you have it. Don't overlap.

5. Bake for 12-15 minutes. Time depends on thickness.

Note: The beets have a tendency to bake faster so watch them. After drying you will have a crispy fun treat! Store in an airtight container up to a week.

Freeze Sweet Potatoes

How to Freeze Boiled Sliced or Diced Sweet Potatoes - https://www.thespruce.com/how-to-freeze-sweet-potatoes-three-ways-3061558

1. Bring a large pot of water to a boil. Scrub the sweet potatoes and put them in the boiling water.

2. Boil for about 10 to 15 minutes, until they just begin to be tender but are still quite firm. 

3. Remove the sweet potatoes and let them stand at room temperature until cooled.

4. When cool enough to handle, peel and slice or dice.

5. Put the sweet potatoes in freezer storage bags. Remove as much of the air from the bags as possible. Freeze for up to 12 months.

How to Freeze Baked or Mashed Sweet Potatoes

1. Heat the oven to 375 F. Place a large baking pan or foil on the bottom rack of the oven.

2. Scrub the sweet potatoes, poke them in a few places with a fork, and place on the rack in the oven.

3. Bake the sweet potatoes for about 45 mins. to 1 1/2 hours (depending on size), or until tender. Let the potatoes cool for about an hour in the oven. At this point, you can wrap the cooled sweet potatoes in foil and transfer them to freezer bags to freeze whole.

4. For mashed, take the cooled sweet potatoes out of the oven, slip the skins off, and put the flesh in a large bowl.

5. Beat the sweet potatoes until smooth. You can add a tablespoon of lemon juice for each 1 pint of sweet potatoes if you wish. Lemon juice helps prevent browning, but it isn't necessary.

6. Pack the sweet potato mixture into bags; flatten the bag to remove as much air out as possible. Freeze the sweet potatoes for up to 12 months.

7. To reheat whole baked sweet potatoes, remove the foil. Rewrap them in a new sheet of foil and bake in a 350 F oven for about 25 to 35 minutes.

Thanksgiving Slaw

Serves 8

For the dressing:

1/3 cup vegetable oil

1/4 cup apple cider vinegar

2 tablespoons maple syrup

4 teaspoons Dijon mustard

1/2 teaspoon kosher salt

1/2 medium red onion, finely chopped

For the salad:

1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage)

3/4 cup sliced almonds, toasted

3/4 cup dried cranberries

3/4 cup fresh Italian parsley leaves, coarsely chopped

Kosher salt

Freshly ground black pepper

Make the dressing: Whisk the vinegar, oil, maple syrup, Dijon, and salt together in a large bowl. Add the red onion and stir to combine. Let sit at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.

Make the salad: Cut the cabbage into eight wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred. Add the shredded cabbage, almonds, cranberries, and parsley to the dressing and toss to combine. Taste and season with salt and pepper as needed.

Recipe Notes:

Make ahead: This slaw can sit out at room temperature for up to 2 hours without wilting, making it a great make-ahead or buffet dish.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 1 day.

Baked Rutabaga Fries

Ingredients:

• 1 medium rutabaga

• 1-2 tablespoon seasoning mix (like rosemary, oregano etc.)

• 1-2 cloves finely chopped garlic

• salt and pepper

• 2 tablespoons oil

**You can play around with flavors you like, maybe adding lemon juice (before cooking) or honey (after cooking) to the fries. 

Directions:

1. Peel rutabaga and cut into fries as you would with potatoes. 

2. Place into large bowl and coat them with the oil. Add seasonings, salt & pepper. Toss to coat. 

3. Place on large baking sheet in one layer, lined with foil or parchment paper. 

4. Bake 30-40 mins at 475

Pickled Jalapeños

Ingredients:

• 15 jalapeños, sliced, no stems 

• 2 garlic cloves, smashed and peeled

• 1 cup distilled white vinegar

• 1 cup water

• 2 tablespoons kosher salt

Directions:

-In a medium sauce pan combine the garlic, water, vinegar, and salt. Heat to a boil, stirring to dissolve the salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot from heat. Let them sit for 10-15 minutes, until they turn color.

-Transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. They should last a few months in the fridge.

**Note: you can add carrots, onions and spices (oregano, cumin, peppercorns, a bay leaf) to this for a “Mexican taqueria” style if you like. YUM!

Roasted Acorn Squash Soup

Ingredients

• 3 acorn squashes, sliced in half and seeds removed

• 1 tsp kosher salt plus more to taste

• black pepper to taste

• 2 tbsp olive oil

• 2 carrots chopped

• 1 granny smith apple chopped

• 1 shallot chopped

• 1/2 yellow onion chopped

• 1/2 red onion chopped

• 1/2 tsp dried ginger

• 1/4 tsp dried sage

• 1/8 tsp cayenne pepper

• 4 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees. Line baking sheet with aluminum foil or parchment paper. Sprinkle with salt and pepper and place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.

2. In a large, deep pot, heat olive oil over medium-high heat until hot. Add carrots, apple, shallot and onions and sauté until tender, about 6-8 minutes. Once tender, add spices and scoop in the squash flesh (discard the skin) and vegetable stock. Stir well and bring to a boil. Reduce heat and simmer for 15-20 minutes.

3. Remove pot from heat and puree mixture with an immersion blender. Salt and pepper to taste.

Adapted from: https://www.asweetpeachef.com/roasted-acorn-squash-soup/

Roasted Carrots with Honey Butter

• 1 ½ pounds carrots 

• 2 teaspoons olive oil

• 1 tablespoon unsalted butter

• 1 tablespoon honey

• Salt & pepper to taste

1.Preheat the oven to 425F. Cut the carrots in half width-wise, then vertically into halves form long pieces.

2.Toss with olive oil and salt. Spread them into a single layer and roast until browned and tender, about 35mins., stirring halfway.

3.Make the honey butter: In a small pan, melt the butter swirling the pan occasionally, until almost golden, about 2 minutes. Remove the pan from heat and stir in the honey. 

4.Transfer the roasted carrots to a serving bowl while still hot and pour the honey butter over them. Toss to coat, season with a sprinkle of pepper, and serve.

Parsnip Puree

Parsnip Puree – There are so many versions of this! Try different things- hard to mess up!

·       4 medium parsnips, cut into pieces

·       1.5 c. heavy cream or half and half (or stock for non-dairy version)

·       2 sprigs sage*

·       2-3 garlic cloves (optional)

·       2 tbsp. unsalted butter (or olive oil)

·       salt and pepper to taste

*Note on herbs/spices: Instead of sage you could use thyme or ginger or any other herb/spice you choose. Also, herbs and spices can be added directly to the puree OR steeped in the dairy or stock by heating the liquid with herbs/spices (do not boil) then strain herbs/spices before adding to the puree.

Boil parsnips (in salted water or stock) until tender, about 10 minutes; drain. Keep stock if using stock instead of dairy. Place parsnips in a food processor. Add butter, herb/spice, salt and pepper and blend. Add cream/half-and-half or stock as needed until purée is smooth to your liking.

How to Freeze Bell Peppers

1. Slice or chop the peppers, being sure to remove all seeds and membranes.

2. Spread sliced peppers in a single layer on a cookie tray and place in freezer until frozen (this takes about an hour).

3. Transfer the frozen peppers to airtight containers or heavy-duty freezer bags and return to freezer. 

4. Use frozen peppers within 12 months for best quality. 

Roasted Pumpkin Seeds

Ingredients:

1 pumpkin (or any other winter squash will work as well)

1-2 tablespoons olive oil

1-2 teaspoons sea salt

1-2 teaspoons seasonings of your choice (garlic powder, cinnamon/sugar, etc) -- optional

Instructions:

1. Remove the seeds from the pumpkin

2. Wash and dry them thoroughly, removing the pumpkin strings and "innards"

3. Toss the seeds with olive oil and seasoning of your choice.

4. Bake at 325 degrees 10-15 minutes, stirring and checking frequently to avoid burning.

How to Make and Freeze/Store Tomato Sauce

• 10-11 pounds fresh tomatoes (this should make about 8 pints of sauce)

• 6 tablespoons olive oil 

• 3 medium onions, diced 

• 6 garlic cloves, minced 

• 1/2 cup chopped fresh herbs or 2 tablespoons dried oregano, basil, and thyme 

• Salt and pepper to taste

Prepare the tomatoes: Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside. 

Make the sauce: Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the fresh tomatoes. Bring just to a boil, then lower heat to medium-low and let simmer, uncovered, for 2-3 hours, until thickened. Stir occasionally to make sure the sauce at the bottom of the pan isn't burning. Add the herbs, salt, and pepper. 

Freeze the sauce: Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, or to storage containers with enough room to allow expansion, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.

Fresh Tomato Bloody Mary Mix

 Serves: 6

• about 5 or 6 large  ripe heirloom tomatoes 

• 1/3 cup freshly squeezed lime juice 

• 2 tablespoons Worcestershire 

• 1 tablespoon horseradish 

• 1 1/2 teaspoons kosher salt 

• 3/4 teaspoon freshly ground black pepper 

• 1/2 teaspoon celery salt 

• 2-4 teaspoons Tabasco sauce 

• Celery sticks 

• Lime wedges 

1. Combine the tomatoes, lime juice, Worcestershire sauce, horseradish, salt, pepper, and celery salt in a blender or food processor and blend until smooth. Pour into a pitcher and stir in Tabasco to taste. (Bloody marys can be prepared to this point up to 5 days ahead.)

2. To serve, fill glasses with ice. Add one shot of vodka to each glass and top with bloody mary mixture. Garnish with celery sticks and lime wedges.

 From: http://turniptheoven.com

Tabouli

• 1/2 cup extra fine bulgur wheat or quinoa

• 4 medium firm tomatoes, very finely chopped

• 1 cucumber (optional), very finely chopped

• 2 bunches parsley, part of the stems removed, very finely chopped

• 12-15 fresh mint leaves, stems removed, very finely chopped

• 4 scallions, white and green parts, very finely chopped

• Salt to taste

• 3-4 tbsp lime juice (lemon juice, if you prefer)

• 3-4 tbsp extra virgin olive oil

Cook the quinoa or soak the bulgur per the directions. Very finely chop the vegetables, herbs and scallions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and scallions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the lime/lemon juice and olive oil and mix again. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.

Stuffed Summer Squash

1. Choose a few larger squashes of your choice (any of the summer squash are great!). Place whole in a large pot. Cover with water and bring to a boil. Cover and reduce heat slightly. Simmer 8 minutes. 

2. Drain and cool until you can handle them. 

3. Cut squash in half lengthwise and scoop out the seeds (set aside), leaving a firm shell. 

4. Combine your choice of chopped veggies and the squash centers you scooped out with fresh basil, onion, salt and pepper in a bowl. 

5. Optional additions: add meat of your choice, breadcrumbs, and/or cheese

6. Place squash in a 9x13 baking dish and spoon filling into the centers. (I like to cover them with parmesan cheese).

7. Dot with butter. 

8. Bake at 400 for 20 minutes.