4 to 6bunches of baby bok choy, approximately 1 1/2 pounds, cleaned, with ends trimmed and cut in half
Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic and garlic/ginger paste, then bok choy, and stir-fry for 2 minutes. Add reserved sauce over the greens to the skillet or wok, then cover it and allow to cook for 3 to6 minutes more, until bok choy has softened nicely at its base.
Rinse and peel potatoes. Slice thinly (we used a mandolin set to 1/8-inch thickness) and soak slices in cold water to remove excess starch.
Melt butter in a large skillet over low heat and sauté garlic for 1-2 minutes, or until fragrant.
Remove potatoes from water and pat dry with a paper towel.
Place dry potatoes in a large bowl and pour 3/4 garlic butter over them, reserving the rest for later use. Season generously with salt and pepper and toss until everything is evenly coated.
Add oil to the skillet and heat until it’s shimmering and ripply. Remove pan from heat and add potatoes in a spiral formation; the potatoes on the bottom of the skillet will be the top of the “cake.” Once all the slices are in the pan, press it flat like a cake.
Place pan over low heat and cover with a lid for 15 minutes, adding the remaining butter and loosening the edges as the cake cooks. Wipe away moisture that collects on the lid occasionally so the potatoes get crispy as they cook.
Lift edges of cake and check that it is browned; potatoes should be fork tender. Invert cake onto a large plate.
Add more oil to the pan if necessary to keep the cake from sticking. Slide the cake back into the pan with the unbrowned potatoes on the bottom, and cook an additional 15 minutes until golden brown.
Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin. (The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
In a small, dry frying pan toast walnuts until slightly browned. Set aside.
In a small owl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts.
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2teaspoons minced fresh rosemary
1tsp fine sea salt, more pen
1tsp coarsely ground black pepper
Dash or two of hot sauce
⅓cup extra-virgin olive oil, more for drizzling
2tbsp mayonnaise, sour cream or crème fraîche
1tbsp Dijon or whole-grain mustard
½cup thinly sliced scallions (white and green parts)
¼cup chopped parsley
2tbsp chopped basil or dill
Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.
Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
Tip most of the spice mix into a large roasting tray and toss in the sprouts.
Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
Sprinkle the ground nuts and seeds over the top.
Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.
2 fresh poblano chiles, stems and seeds removed, and roughly chopped
12 sprigs cilantro, plus extra for garnish
Salt, about 1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted or water
1 tablespoon vegetable or olive oil
1 cup rice, preferably medium grain
1 small white onion, cut into 1/4-inch dice
5 garlic cloves, peeled and finely chopped
The flavoring: In a 2-quart saucepan, combine the broth and chiles, bring to a boil, then partially cover and simmer gently over medium to medium-low heat for about 10 minutes, until the chiles are very soft. Pour the chile mixture into a food processor, add the cilantro (stems and all), and process to a smooth puree. Press through a medium-mesh strainer into a bowl and stir in the salt.
The rice: Wipe the pan clean, add the oil and heat over medium. Add the rice and onion, and cook, stirring regularly, until the rice is chalky looking and the onion is soft, about 5 minutes. Stir in the garlic and cook a minute longer.
Add the warm (or reheated) chile liquid to the hot rice pan, stir once, scrape down any rice kernels clinging to the side of the pan, cover, and cook over medium-low heat for 15 minutes. Uncover and check a grain of rice: It should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking. If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand a few minutes longer. Fluff with a fork, scoop into a warm serving dish, decorate with cilantro sprigs and it’s ready to serve.
Advance preparation: The rice can be made several days ahead; turn out the fluffed rice onto a baking sheet to cool, transfer to a storage container, then cover and refrigerate. Reheat the rice in a steamer basket set over boiling water.
Variations and improvisations: An obvious variation is to use 3 or 4 long green (Anaheim) chiles, or to mix poblanos and long greens with hotter chiles like jalapeño, manzano or habanero. Grilled corn cut from 1 cob or 1 large grilled zucchini (cubed) are tasty vegetable add-ins. About 1 cup coarsely shredded roast (or barbecued) pork or smoked salmon, mixed in toward the end of cooking, will make green rice a full meal.
OPTIONAL: FRESH PARSLEY (OR CILANTRO), RANCH OR BLUE CHEESE DRESSING FOR DIPPING
PREHEAT OVEN TO 375. LIGHTLY GREASE A LARGE BAKING SHEET AND SET ASIDE.
PLACE POTATO WEDGES IN A LARGE BOWL. DRIZZLE WITH OLIVE OIL AND TOSS TO COAT. IN A SMALL BOWL WHISK TOGETHER SALT, GARLIC POWDER, AND ITALIAN SEASONING. SPRINKLE POTATO WEDGES WITH THE SHREDDED CHEESE, TOSSING TO COAT, THEN SPRINKLE WITH THE SEASONING MIXTURE.
PLACE POTATO WEDGES ON PREPARED BAKING SHEET IN A SINGLE LAYER WITH SKIN-SIDES-DOWN. BAKE FOR 25-35 MINUTES UNTIL POTATOES ARE FORK-TENDER AND
1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
2 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 teaspoon chipotle powder
1/2 teaspoon ground ginger
3 cups water or stock
1 cup farro
Kosher salt and freshly ground black pepper (to taste)
4 tablespoons sherry vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
1/2 cup pistachios (toasted, roughly chopped)
1/2 cup parsley (roughly chopped)
2/3 cup feta (crumbled)
Preheat oven to 400ºF.
In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.
For potato salad dressing: 1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
Scallions, sliced, green parts
Black sesame seeds
Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
When the water is boiling, carefully add in 3 eggs to the sauce pot.
Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
For the dressing, combine all the ingredients together and set aside.
Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
Garnish with sliced scallions and black sesame seeds.
Serve immediately or refrigerate in an airtight container for 3-4 days.