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.

Grilled Summer Squash and Fingerling Potato Salad

Grilled Summer Squash and Fingerling Potato Salad

• 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallot
• 3 tablespoon chopped fresh basil
• 1 teaspoon lemon zest
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1/2 pound small fingerling potatoes, unpeeled, halved lengthwise
• 1 pound summer squash, cut on the bias into 1/3 inch thick slices
• 1 large red bell pepper, sliced into 1 inch thick strips

Make the dressing:

1. In a small bowl whisk together the lemon juice, shallot, 1 tablespoon of the basil and the lemon zest.
2. While whisking continuously, pour in 1/4 cup olive oil.
3. Season the vinaigrette with salt and pepper and set aside.

Make the Salad:

1. Heat your grill to high. 
2. Place potatoes in large saucepan and add enough cold water to cover. Salt the water heavily (it should taste like sea water) and bring to a boil. Boil just until almost tender, about 4 minutes.
3. Drain the potatoes and transfer them to a work bowl. Add 1 teaspoon basil and 1-1/2 tablespoons oil. Toss with salt and pepper.
4. Combine squash and bell pepper in large bowl; add remaining 1 teaspoon basil and 1-1/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
5. Toss potatoes in a grill basket or, using tongs, carefully arrange them in a single layer on your grill.
6. Grill until tender, about 10 minutes (5 minutes per side if cooking directly on the grill. If using a basket give it a good shake every minute.) 
7. Transfer the potatoes to a large bowl and set aside.
8. Repeat with the squash and bell peppers. (If cooking directly on the grill turn them a few times with tongs, being careful not to tear the squash.) 
9. Transfer squash to the bowl with potatoes and the bell peppers to a cutting board. Cut the bell pepper strips into 1-inch bite sized pieces and add to the vegetable bowl.
10. Drizzle with the vinaigrette and toss. Season with salt and pepper.
11. Serve warm or at room temperature.

Pickled Vibrant Sandwich Slaw

Pickled Vibrant Sandwich Slaw

For the pickling brine:

• 1 cup distilled white vinegar
• 4 tablespoons sugar
• 2 tablespoons Kosher salt
• 2 tablespoons yellow mustard seeds
• 1 cup cold water

For the pickles:

• 5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
• Optional: a few slices of jalapeño or other hot pepper

Other equipment:

• 3 pint jars or 2 1/2 liter jars
• Julienne Peeler or Mandoline with julienne function or a good sharp knife and a little practice
• a funnel, makes filling jars a little less messy

1. In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
2. Add the water and allow the mixture to cool to lukewarm temperature.
3. Divide vegetables between jars layering them in to make a rainbow of colors.
4. If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
5. Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.