source: Feeding the Whole Family by Cynthia Lair, 1997Salad:1/2 large head cabbage, shredded (8-10 cups)1 carrot, shredded1/4 cup toasted sesame seedsoil to sautéDressing:1 teaspoon grated ginger1 [...]
Source: Love and Lemons, Oct 19 Ingredients3 medium sized beets, any variety (I used a mix of red and golden beets)a small drizzle of olive oil, [...]
Source: Bon Appetit, February 2008Ingredients3 tablespoons fennel seeds2 teaspoons coarse sea salt2 small fresh fennel bulbs, trimmed of tough outer leaves, bulbs thinly sliced lengthwise [...]
Source: Gourmet, November 2004Ingredients2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds1 1/2 tablespoons extra-virgin olive oil1/4 teaspoon salt1/8 teaspoon black [...]
Source: Gourmet, November 2007Ingredients1/2 cup well-shaken buttermilk2 tablespoons mayonnaise2 tablespoons cider vinegar2 tablespoons minced shallot1 tablespoon sugar3 tablespoons finely chopped chives1 pound Napa cabbage, cored [...]
Source: Food52.comsalad components1small kohlrabi16tender lettuce leaveslemon caper dressing1tablespoon capers1large lemon1teaspoon dijon mustard1/4cup olive oilFirst prepare the dressing. Zest the lemon (I like to use a [...]
Source: Food52.com1head kohlrabi1/2apple, such as Gala2tablespoons rice vinegar2tablespoons sesame oil1/2bird's eye chili1pinch cumin1/2teaspoon fish sauce3tablespoons chopped cilantroSalt & freshly ground pepper to tasteWith a sharp [...]
Source: The Eat to Live Cookbook by Joel FuhrmanServes: 414- to 16-ounce tub extra-firm tofu,drained well, cut into 1-inch cubes1 cup finely chopped onion1 tablespoon grated [...]
Quick Pickled Hakurei TurnipsSource: New Entry Sustainable Farming ProjectIngredients1 bunch hakurei turnips 1 teaspoon salt 1/2 cup rice wine vinegar 1 teaspoon sugar 1/2 tea black peppercorns, crushed 3 thin [...]