green onions

Joi Choi Kimchi

Joi Choi Kimchi

  • 1 head Joi Choi
  • 1-1/2 teaspoon Korean chili pepper flake
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, finely grated
  • 2 green onions, sliced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 2 tablespoons salt
  1. Wash the Joi Choi and remove the stems. Cut the leaves into 4″ lengths. 
  2. In a large bowl, dissolve the salt in 4 cups water and soak the Joi Choi leaves for 45 minutes. Rinse and pat dry. 
  3. In a bowl mix together the Korean chile pepper flake, fish sauce, sugar, minced garlic, and grated ginger.
  4. Add the green onion, carrot, and red bell pepper to the chili paste and mix well. add the Joi Choi and mix again.
  5. Pack the mixture into an airtight container and leave out at room temperature for a day. Can be eaten right away or refrigerated for another day or two before serving. Kimchi is great on its own, as a side, in asian soups or as the secret weapon in your grilled cheese sandwich.
 
 

Fried Eggplant With Chickpeas and Mint Chutney

Fried Eggplant With Chickpeas and Mint Chutney

adapted from the New York Times

FOR THE EGGPLANT:

  • 2 eggplant, sliced into 1/4-inch-thick rounds
  • 4 tablespoons olive oil, more as needed
  • 1 white onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 pound ripe tomatoes, chopped
  • 15-ounce can cooked chickpeas, drained and rinsed
  • 1 ½ teaspoons garam masala
  • ½ teaspoon sweet paprika
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne
  • sea salt, as needed

FOR THE MINT CHUTNEY:

  • 1 cup mint leaves
  • 1 cup cilantro leaves and tender stems
  • 1 jalapeño pepper, seeded and roughly chopped
  • 1 green onion, cut into 1-inch lengths
  • 1 garlic clove, roughly chopped
  • 2 teaspoons lemon juice
  • ¼ teaspoon sea salt
  •  Plain yogurt (optional)
  1. Season the sliced eggplant with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon of olive oil. When the oil is heated add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if things begin to dry out. Transfer cooked eggplant to a plate lined with paper towels to drain and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
  2. Heat another tablespoon of oil in pan, then add the onions. Cook until golden soft.
  3. Add garlic to the onions and cook until fragrant, 1 or 2 minutes longer.
  4. Add all the spices and cook for 1 minute longer, then add tomatoes, chickpeas and 2 tablespoons of water.
  5. Partly cover the pan and bring to a simmer. Continue cooking until tomatoes start to break down, about 10 to 15 minutes.
  6. Add eggplant to the pan and cook until sauce thickens, or about another 5 to 10 minutes.
  7. While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and adjust for more lemon juice or salt as needed.
  8. Serve the eggplant topped with the chutney and, if using, the yogurt.
 
 

Chilled Carrot and Squash Soup

Chilled Carrot and Squash Soup

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup red onion, chopped
  • 3 cups reduced sodium chicken broth
  • 1-1/2 cups carrots, sliced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 cocozelle squash, chopped
  • 3/4 cup plain yogurt
  • 1/2 cup chives or green onions, chopped for garnish
  1. In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.

  2. Add the carrots and broth. Cover and bring to a boil.

  3. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

  4. Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.

  5. Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.

  6. Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.

  7. Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.

  8. Stir in the yogurt until well combined.

  9. Divide into serving bowls and garnish with chives.

 
 

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

Nero Tondo Salad with Spicy Honey-Lime Vinaigrette

  1. Combine the Nero Tondo, apple, carrot, mint and green onions in a large bowl.
  2. In a smaller bowl combine the remaining ingredients and whisk to mix well. Adjust the salt and pepper to your liking.
  3. Toss gently together the vinaigrette and the slaw in the larger bowl. Enjoy!
 
 

Watermelon Radish Salad

Watermelon Radish Salad

  • ¼ cup vegetable oil
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, sliced thin
  • 2 watermelon radish, thinly sliced
  • 8 oz. burrata or fresh mozzarella, torn into pieces
  • 1 lemon, zested and juiced
  • 2 teaspoons fresh green onions, chopped
  • Salt and freshly ground black pepper
  1. Heat the vegetable oil in a small saucepan over medium heat.
  2. Add the shallot and stir frequently, about 5 -7 minutes, or until light golden-brown.
  3. Remove at once with a slotted spoon and drain on a plate covered with a paper towel. 
  4. Layer the watermelon radish slices around the bottom of each plate.  Add the half of the burrata or mozzarella to each plate and drizzle with the olive oil and lemon juice.
  5. Sprinkle the lemon zest, chopped green onions, shallots, salt, and pepper to taste.