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.

Chervil Butter with Carrots

Chervil Butter with Carrots

• 1 stick unsalted butter, warmed to room temperature
• 1/4 teaspoon sea salt
• 3 tablespoons chervil, minced
• 3 carrots
• Chervil sprigs to garnish

1. Make the chervil butter: stir together in a small bowl the butter, salt and minced chervil until well mixed. 
2. Using a knife, remove the stem end of each carrot, then cut them into 1/4 inch thick slices on the bias.
3. Arrange the carrot slices on a platter or plate. 
4. Spoon the chervil butter into a pastry bag fitted with a small star tip and pipe a small rosette of chervil butter in the center of each carrot slice. Alternatively, just use a spoon and dollop a small amount on each carrot slice.
5. Garnish the platter with chervil sprigs and chill for at least 20 minutes before serving to firm up butter.

Sticky honeyed carrots with thyme

Sticky honeyed carrots with thyme

• 1 bunch carrots, unpeeled, larger ones cut in half
• 2 tablespoons butter
• 2 tablespoons honey
• a few sprigs of thyme
• 1 cup water

1. Heat the butter in a deep frying pan or large saute pan over medium heat.
2. Add the carrots, thyme and honey and cook for 5 mins, until the mixture starts to brown.
3. Pour in 1 cup water and bring to a boil. Cook until the liquid has reduced to a glaze and the carrots are tender.
4. Turn the heat down to low and continue to cook the carrots slowly, stirring, until the glaze thickens and carrots are sticky with goodness.

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.

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

• 2 Nero Tondos, trimmed, peeled and julienned into matchsticks
• 1 granny smith apple, cored and julienned into matchsticks with skin
• 1 Carrot, peeled and julienned into matchsticks
• 2 tablespoons fresh mint, minced
• ½ cup green onions, sliced
• 3 tablespoons honey
• Juice of one lime
• 3 tablespoons olive oil
• 1 jalapeño, minced (discard the seeds for a milder dressing)
• 1 clove garlic, minced
• ½ teaspoon salt

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!

Kolhrabi Carrot Fritters with Avocado Cream

Kolhrabi Carrot Fritters with Avocado Cream

adapted from A Couple Cooks

For Fritters

• 2 kohlrabi, 
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup vegetable oil (enough for ¼-inch depth in a large skillet)
• Green Garlic, sliced thin for garnish

For Avocado Cream

• ½ avocado
• ¼ cup plain yogurt
• The juice from ½ a lemon
• ¼ teaspoon kosher salt

1. Peel the outer layer of the Kohlrabi with a veggie peeler. Peel the carrot. Shred the vegetables in a food processor or by hand using a box grater. Dump the shredded vegetables onto a tea towel and roll up, squeezing to remove as much of the moisture as possible.

2. In a bowl combine egg, ¼ teaspoon kosher salt, and the cayenne. Add shredded vegetables and mix to combine.

3. Heat the oil in a large skillet over medium high heat. 

4. Form small patties from the fritter mixture with your hands. Add them 1 or 2 at a time into the oil pressing gently to flatten. Fry one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

5. In a small bowl, fold together the avocado, plain yogurt, lemon juice, and kosher salt to make the avocado cream. 

6. Serve fritters topped with the avocado cream and sliced green garlic.