This Week’s Tips:
*Everything can go directly into the fridge except for the avocados which can ripen on your counter-top. Always a good idea to give your lettuce a quick hydrating rinse and wrap in dishtowel before placing in the crisper.
*SPRING ONIONS! We’re excited for the first fresh onions of the spring season, loaded with a smooth and mild sweet flavor, and high water content. Best to use fresh and to not be over-cooked! Great on the grill, roasted, caramelized, added raw to salads, burgers & sandwiches. You can also use the tops as you would green onions or scallions.
*ROASTED SPRING ONIONS: Peel the sweet onions, slice in half and toss them with olive oil to coat them, sprinkle them with salt and roast them in a 375°F oven until browned and tender, about 30 minutes. Sooo good carmelized!
*CABBAGE BOOST—> Nutritional powerhouse to boost up your health! Cabbages may protect against stomach ulcers, and they contain compounds that could help prevent breast, bladder, and lung cancers. High in polyphenols, which protect brain cells against proteins that can cause Alzheimers disease, according to researchers at Cornell University. The leafy vegetables are rich in the antioxidant vitamin C and are a respectable source of beta-carotene. Sometimes crunchy, other times tender, cabbage also has the ability to take on the flavors of surrounding meats, herbs, and spices. Tossed with mustard, vinegar, and peppery. Roasted with olive oil and sprinkled with lemon juice, it becomes a speedy side dish. And stuffed with ground beef, pork, and rice, it’s the hearty meal you prepare on a cold afternoon.
*CRIMINI MUSHROOMS —> grown wild since prehistoric times, having been consumed as food by the early hunter-gatherers. Since ancient times, mushrooms have been thought to have special powers. The Egyptians thought that they granted immortality, and since only the pharaohs were felt to be worthy of this gift, the common people were not even allowed to touch mushrooms, let alone eat them. In ancient Rome, people oftentimes referred to mushrooms as cibus diorum—food for the gods. The folklore of many cultures, including Russia, China, and Mexico held that eating mushrooms could give someone superhuman strength.
*MUSHROOM CLEANING TIP: the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth.
This Week’s Recipes:
RED CABBAGE SALAD w/ LEMON & PARMESEAN
*makes a great next-day lunch!
4 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 c. finely grated parmigiano-reggiano cheese
freshly ground pepper
Dressing: whisk together olive oil, lem,on juice, & salt
pull away first layer of leaves and trim the root end to remove dirt, cut into quarters
take each quarter and, using large sharp knife (serrated bread knife works well here), and slice cabbage as thinly as possible (thin is crucial here, too coarse and it won’t absorb the dressing)
discard white cores
toss with 2-3 tbsp of dressing, adding more to taste, grind some pepper and toss with cheese
(leftover dressing is great on vegetables, drained/rinsed garbanzo beans for a quick lunch, other salads)
*adapted from hharchives
RICE PILAF w. SPRING ONION & MUSHROOM
1 garlic clove
1⁄2 teaspoon salt
1 tablespoon lemon juice, fresh
1⁄4 cup olive oil
1-2 onions, finely chopped salt
1⁄2 teaspoon allspice
2 cups long grain rice
1⁄2 cup mushrooms
2 1⁄2 cups chicken stock, hot
On a cutting board, mash the garlic and 1/2 teaspoon salt together with the side of a knife until a paste forms. Place in a small bowl with the lemon juice and set aside.
Heat the oil in a heavy saucepan, then add the onions and sauté until they soften.
Season with salt and pepper to taste, and the allspice.
Add the rice, mushrooms, and hot stock. Lower the heat, cover, and let simmer for 15 minutes.
Turn off the heat.
Remove the cover and add the garlic and lemon mixture, stirring to combine.
Cover and let rest for another 5 minutes.
Place the rice in a serving dish, sprinkle with the basil, and serve immediately.
*adapted from bonappetit
GARLICKY VEGETABLE FRIED RICE
1 bulb (and a little of the stem) garlic, chopped
2 teaspoons sesame oil
2-3 cups cooked Rice (or noodles or Quinoa)
2 cups chopped veg (oniona, mushrooms, cabbage, etc
2 teaspoons Sesame oil
1 Tablespoon or ponzu or soy sauce
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
In a wok or large pan/skillet, heat 2-3 teaspoons of the high smoke point oil (sesame) on high heat.
Add garlic and cook until golden.
Add onions. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
Optional: add tofu/tempeh
Add in remaining veg, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
Add in cooked rice or noodles(or quinoa), soy sauce/liquid aminos and sesame oil.
Toss well, taste and adjust salt, spice and seasoning.
Cover and cook 2 minute. Serve hot.
*adapted from ricarica
ROASTED CABBAGE WEDGES w OLIVE OIL & LEMON
1 small head cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
1/2 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 lemon, cut into wedges
Lemons Organic Medium
Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.
*adapted from 101cookbooks
SAUTEED MUSHROOMS & ONIONS
2 onions, chopped
2 cloves Garlic, minced
1 tsp Olive Oil
1 tsp Salt and Pepper, to taste
Heat oil in a cast iron skillet on medium heat.
Add garlic and onions to the butter and saute until the butter is infused with the garlic.
Add the mushrooms to the skillet and saute for 2 minutes.
Continue to saute until the mushrooms are tender.
If they release a lot of liquid, turn the heat up to high until the liquid evaporates.
Sprinkle with salt and pepper, and cook for another minute or so.
Remove from heat and serve.
*adapted from primalpalate
ONION & MUSHROOM FRITATTA
(sounds fancy, but super simple!)
• 1 tbsp. olive oil
• 2 tsp. sea salt
• 2 tsp. ground pepper
• 1 tsp. red pepper flakes
• 1 yellow onion chopped
• 4 cloves garlic, chopped
• ½ lb mushrooms
• 8 oz. mushrooms, quartered
• 6 eggs
• ¾ cup milk
• 1 tsp. sea salt
• 1 tsp. ground pepper
• 4 tbsp. goat cheese
Heat olive oil in a large, oven-proof saute pan
Saute the garlic and onions for a few minutes
Add in the mushrooms and cook another 2 minutes.
Mix up the eggs with the milk in a small bowl. Add in the spices.
Pour the egg mixture in to the mushroom mixture and let set a bit.
Spoon in the goat cheese around the frittata.
Transfer the pan to the oven and broil for about 4-5 minutes, until completely set and the edges have browned a bit.
Slice in to wedges and serve. Enjoy!
*adapted from confidentcookhesitantbaker
• 1 pound crimini mushrooms
• 2 onion, sliced paper thin
• 1 tablespoon butter or olive oil
• 1 clove garlic, minced
• Sea salt and pepper to taste
Place your trusty cast-iron skillet in the middle of your oven and preheat to 500 degrees. This will take thirty minutes.
Prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
Create various shroom shapes.
Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the shrooms so that any sides unexposed to the hot iron can’t help getting a good sear. Cook for an additional five minutes.
Remove the pan and add the onions, butter, and toss. Return to the oven for another five minutes.
Final removal: add the garlic. Let sizzle in front of your drooling friends for three to five minutes. Salt generously, pepper profusely, and signal the attack.
*adapted from bonappetit
MUSHROOM & ONION RISOTTO
• 1 onion, thinly sliced vertically
• 2 tbsp. olive oil, divided
• 1/2 pound crimini mushrooms, sliced
• 1 cup short-grain brown rice
• 1/4 cup dry white wine
• 2 cups low-sodium vegetable or chicken broth
• 3 cups water
• 1/4 cup Fontina or Parmesan cheese
Heat 1 tbsp oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add onions and stir to coat with the oil. Stirring occasionally, let cook until brown.
Remove onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brownmushrooms (about 15 minutes).
While mushrooms and onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in caramelized onions, mushrooms, and cheese. Let sit about five minutes and serve.
*adapted from 101cookbooks
APPLE N CABBAGE SLAW w. CIDER VINAIGRETTE
This Sweet ‘n Tangy Apple- Cabbage slaw is healthy, full of bright flavors and makes a great accompaniment/ side for grilling season.
For the slaw
2 cups cabbage
1 – 1/2 apples
2 carrots (about 1 cup)
For the dressing
2 tbsp salad oil
2 tbsp honey
2 tbsp apple cider vinegar
juice of one tangelo
salt & pepper to taste
dash of cayenne
Shred the cabbage into fine strips and add it to a large mixing bowl.
Grate the carrots using a big holed grater and add it to the bowl along with sliced green onions.
Finely chop a small handful of cilantro and add it to the salad mix.
Lastly, cut the apple into thin match-stick pieces and add it to the salad. If you’re chopping up this sald ahead of time, don’t cut the apple till you’re ready to dress the salad cos they’ll turn brown. Toss everything together well.
For the dressing start with 2 tablespoons of salad oil in a jar or a bowl.
Add the honey, apple cider, tangelo juice, salt, pepper and a light dusting of cayenne to the oil.
Put the lid on and shake the dressing (if you’re using a bowl simply whisk it with a fork) until the oil and other liquids are mixed well.
Drizzle over the salad and toss well until everything is coated in the dressing.
By Noreen Hiskey
ROASTED CABBAGE SLICES
1 head of cabbage
3 tablespoons (or more) of oil-coconut oil, olive oil, etc
Salt and Pepper to taste (I used about a tablespoon of each)
Optional: 1 teaspoon of favorite herbs like caraway seeds, dill, etc.
Preheat the oven to 400 degrees.
Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.
Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow.
Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
I enjoy this plain or topped with an over-easy egg for breakfast.
*adapted from bonappetit
ONE-STEP CHINESE CHICKEN CABBAGE SALAD
4 cups cabbage, sliced thin
1 TBS extra virgin olive oil
1 TBS rice vinegar
1 tsp soy sauce
1 TBS minced ginger
1 medium clove garlic, pressed
2 TBS chopped cilantro
4 oz cooked chicken breast, shredded
lime to taste
Toss all ingredients together and serve.
*adapted form hharchives