Au Gratin Cabbage

2 cups cabbage, shredded
½ cup carrots, shredded
1/3 cup green onions, chopped
Sautee until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
½ cup milk
1 egg
3 tablespoons cheese, shredded
Combine in a small bowl. Pour over vegetables Garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Bake at 350 F for 30-35 minutes.
(Simply in Season)

Crunchy Bok Choi Ginger Salad

Source: From Asparagus to Zucchini
• 1 medium bok choi
• 1 cup shredded daikon radish
• 1 tablespoon salt
• ½ cup slivered green peppers
• ¼ cup finely chopped scallions or leeks
• 1 inch knob of gingerroot, grated
• 2 tablespoons each chopped mint and cilantro
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• Pepper to taste
Thinly slice the bok choi leaves. Toss with shredded radish with salt in a colander. Let stand to wilt, about ½ hour. Rinse, drain, and squeeze out excess liquid. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving.
Makes 6 servings.

Mashed Turnips with Cream and Crispy Shallots

1 ½ - 2 Pounds Turnips, peeled and coarsely chopped

3 Tbsp Butter, divided

1 Cup thinly sliced Shallots (or Scallions)

½ Cup Heavy Cream

1/8 tsp Grated Nutmeg

Salt & Pepper

1-3 tsp minced Italian Flat-leaf Parsley

Place chopped turnips in a large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in a food processor (or mash them with a hand-held masher). Heat 2 Tbsp of the butter in small skillet over medium flame; add shallots, and cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain them on paper towels. Combine the cream and remaining 1 Tbsp butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley, and serve immediately.

Makes 6-8 servings.

Basil Garlic Cream Cheese Spread

8 oz Cream Cheese, softened
½ Cup coarsely chopped Fresh Basil
¼ Cup coarsely chopped Fresh scallions
2 Cloves Garlic, minced (about 1 tsp)
2 Tbsp Extra virgin Olive Oil
½ tsp Salt , and pepper to taste
Stir all the ingredients in a medium bowl with a wooden spoon until smooth. (You can also do this in a food processor.) Transfer the herbed cheese to a small dish and put in the refrigerator to let the flavors develop for about 1 hour. Makes 1 1/3 Cups.

Garden Fresh Pasta Sauce

2 Cans Diced Tomatoes or Tomato Puree, drained
1 medium Zucchini, diced
½ Pint Sun Gold or other Cherry Tomatoes, whole
4 Green Onions, diced
4 Cloves Garlic, sliced (you can dice if you prefer smaller pieces)
~15 Leaves Basil, cut into shreds
Grated Parmesan Cheese, to taste
Fresh Ground Pepper, to taste
1 lb Grass Finished Beef (optional)


Place all ingredient, except beef, in a pot and heat on medium high, stirring often, until it comes to a low boil. Reduce heat to medium-low, and cover to let ingredients steep together. Meanwhile, fry beef in skillet; drain and add to sauce. Simmer as long as possible to allow flavors to mix even more. Serve over your favorite pasta noodles. Serves 4-6.

Asian Marinated Tofu Napa Cabbage

1 Pound Firm Tofu, dried in paper towels and cubed Tbsp Soy Sauce, divided
1 Tbsp plus 2 tsp Sesame Oil, divided
1/2 tsp Crushed Red Pepper Flakes
1-2 Cups VERY thinly sliced Napa Cabbage
1 tsp Sugar
6-8 Scallions, finely chopped
1 Tbsp Sesame Seeds
2 tsp Lime Juice
1 Clove minced Garlic
1 Carrot, cut into matchstick-sized pieces

Steam tofu over simmering water for 10 minutes. Mix 2 Tbsp soy sauce, 1 Tbsp sesame oil, and pepper flakes; toss with tofu and marinate, tossing occasionally, 1-3 hours. Combine cabbage, carrots, and onions. Mix remaining 2 Tbsp soy sauce, remaining 2 tsp sesame oil, sesame seeds, lime juice, garlic, sugar and 2 tsp water in another bowl. Toss with vegetables and tofu, add marinade, too. Makes 4 servings.

Spring Salsa Bake

Spring Salsa Bake
recipe courtesy of Megan

2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.

Best Thai Basil Stir Fry

2 Tbsp peanut oil

1-2 garlic scapes, chopped

1 bunch cooking greens, chopped

handful of pea shoots, chopped

1 bunch Thai basil, chopped

1 small onion, cut into slivers

¼ cup vegetable stock

2 Tbsp soy sauce or tamari, to taste

1 tsp brown sugar or honey

1 tsp. Sesame oil

optional add-ins: scallions, sliced eggplant, shredded carrots, garlic tofu, chicken (grilled and cut into 1” pieces)

1. Prepare your sauce. In a small dish, combine the 2 tablespoons of soy sauce, the brown sugar, the sesame oil, and the garlic scapes.

2. In a separate small dish, dissolve the cornstarch in 2 tablespoons of water.

3. Heat the peanut oil in a wok or large saute pan.

4. When the oil is hot, add the greens, onion, and optional add-ins. Stir fry the vegetables for 5-6 minutes, adding the pea shoots and broth toward the end of the cooking time to keep the vegetables moist.

5. Pour the sauce mixture over the stir fry, then the cornstarch mixture.

6. Stir well, then add most of the basil. Cook for another minute or two until wilted. Remove the pan from heat and serve. Garnish with the remaining basil and serve over steamed rice.

Adapted from: grouprecipes.com