Greens, Pear, and Ginger Smoothie

Although some parts of my gardens have taken some real hits from gopher activity, what I call my "salad garden" is actually doing pretty well. The ample supply of lettuce, arugula, and multiple kinds of kale has definitely dampened the pain of my eggplant casualties and I've been happily squeezing those garden-fresh greens into my diet at every available opportunity. There have been salads and kale chips and leisurely weekend omelettes galore, but my quick weekday breakfasts can definitely benefit from a bit more of the green stuff too.

It wasn't always the case, but smoothies have become a regular part of my weekday routine, and I quite often squeeze in a little bit of extra nutrition by burying some greens in my fruity smoothies. Despite its place the forefront of the health food craze, raw kale can be a little too much for some people, so use spinach if the bitterness is too much. Sweet pear and honey counteract some of the assertive kale flavor, with the sour lemon juice and spicy ginger doing their part as well. Adding chia seeds or flaxseed, especially if you let them soak overnight, will thicken the smoothie up, but it's ready to drink as soon as you finished blending it.

Greens, Pear, and Ginger Smoothie
serves 1

1 to 1 1/2 cups dairy or non-dairy milk of choice (or coconut water)
2 ounces baby spinach or kale, washed and dried
1 ripe pear, seeded and chopped
1 tablespoon fresh lemon juice
1 teaspoon freshly-grated ginger
1 teaspoon honey or agave, or to taste (optional)
1 tablespoon chia seeds or ground flaxseed, optional.

1. Place all ingredients in a blender and blend until smooth.

Dal Palak

Pretty much every Monday night it is both Meatless Monday and big batch cooking night at my house. Monday might not be the night most people use to be ambitious after work, but I like to use the first night of the week fill up the freezer and get some laundry done while dinner is bubbling away on the stove. Crossing off a long to-do list is my solution to the Monday doldrums, making what would be a drag of a day anyway move a lot more quickly and starting the week on a productive note.

For all the cuisines that make an appearance on my Monday night, I think Indian is the most common. All manner of vegetables and legumes, even many you wouldn't normally expect, take expertly to sweet, savory, and spicy Indian-inspired flavors. They're also ideal candidates for big batch Meatless Monday because they are often healthy, inexpensive, and freeze really well. This trifecta of qualities is what makes a recipe worth investing significant prep and cooking time, provided the outcome is still a delicious dish. And while neither I, or the author of the original, will claim this is the most authentic recipe, there's no denying that this fridge-clearing pile of veggies and melange of spices meet all those criteria perfectly.

For the dinner and lunch the day after, I ate this over brown rice with a dollop of yogurt and dash of hot sauce, but if I get some time to make naan, you can bet this will be one of the first companions it sees. Baked tofu, chicken, or even eggs would also perch perfectly atop this healthy plate if you're feeling especially ravenous.

Dal Palak
adapted from The Kitchn

makes about 8 cups

1 large onion, diced
2 packages (about 16 ounces) white button or baby bella mushrooms, roughly chopped
2 medium-sized red or white potatoes, cubed
1 inch fresh ginger, minced
6 cloves garlic, minced
2 teaspoons coriander
1 Tablespoon garam masala
2 teaspoons chili powder
1 28-ounce can of diced tomatoes
10 ounce bunch of spinach or other hearty green (kale, chard, etc.) cleaned and cut into ribbons
1 cup lentils
3 cups of water or broth
1-2 Tablespoons salt
Chopped scallions, for topping (optional)
Plain yogurt or sour cream, for topping (optional)
Hot sauce, for topping (optional)

1. Heat one tablespoon of olive oil in a large dutch oven or soup pot over medium heat. Add the onions, the mushrooms, and one teaspoon of salt, and cook until the onions are translucent and the mushrooms show spots of golden brown. Add the potatoes and another teaspoon of salt, and cook until the edges are just starting to turn translucent.

2. Clear a space in the middle of the pan and add the ginger, garlic, spices, and one more teaspoon of salt. Cook until the garlic is fragrant (30 seconds), and then stir the spices into the mix. Add the diced tomatoes in their juices, the spinach, and the lentils. Stir to combine everything and then top with three cups of water or broth.

3. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for about 45 minutes until the lentils and potatoes are cooked through. Taste the soup to adjust the seasonings and salt. Stir in half of the chopped scallions, reserving the rest to use as garnish.

4. Serve dal along with rice, naan, or chapatis.

Butternut Squash and Pea Curry

I'm a little hesitant to make any recipe with the word winter in name right now, but just because I've grown tired of winter weather doesn't mean I've lost love for everything bearing that moniker. Be it November or March, the sweet creaminess of butternut squash is a perfect mate for curry, and I won't deny myself one of my favorite veggies just because of its seasonal name. A squash by any other name would taste as sweet...

Mark Bittman specializes in bringing good food, in terms of flavor and nutrition, to the masses. I've been lucky enough to see him speak, and his palpable passion for sustainable, healthy, flavorful food combined with pragmatism is what I think has made his approach resonate with so many people. This recipe is a prime example of that enthusiastic, yet practical approach, tons of flavor and nutrition packed into an inexpensive meal that is prepared quickly and freezes well. There's no special twist or magic to this recipe, just a classic combination of ingredients with an undeniable affinity for each other, that I've made even more flexible. The hearty base squash or sweet potato base eagerly soaks up aromatic curry spices and rich coconut milk, happily punctuated with verdant peas or beans for a well-rounded collection of vegetal flavors.

Even in its simplest form, this is a flavorful vegan dinner, but I encourage you to dress it up to your heart's content. Plain yogurt, hot sauce, and fresh cilantro are my finishes of choice, but particularly ravenous diners may also want to include grilled chicken or tofu. Whether mixed into a bowl of rice, or messily scooped with naan or pita, you'll leave this meal feeling healthy and satisfied.

Butternut Squash and Pea Curry

adapted from How to Cook Everything by Mark Bittman

serves 4

2 tablespoons olive or canola oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger

2 to 4 garlic cloves, peeled and chopped
1 1/2 pounds butternut or other winter squash, peeled and roughly chopped (or sweet potatoes, or a combination)

1/2 to 1 cup fresh or frozen peas (or green beans)
1 to 1 1/2 cups coconut milk, stock or water
Salt and freshly ground black pepper
Red pepper flakes, to taste (optional)
Rice, naan, or pita, for serving (optional)
Chopped fresh cilantro leaves, for serving (optional)

Sour cream or yogurt, for serving (optional)
Hot sauce, for serving (optional)

1. Put the oil in a pot or deep skillet with a tight-fitting lid over medium-high heat. When hot, add the onion and cook until softened, about 5 minutes. Add the curry, ginger, and garlic and cook until the onion just starts to brown, about 2 minutes.

2. Add the squash and coconut milk and sprinkle with salt, pepper, and red pepper flakes to taste. Bring to a boil, cover, and turn the heat down to low. Cook, stirring periodically, until the squash is just tender, about 20 minutes, checking periodically to make sure there is adequate liquid; if the squash is done and there is still a lot of liquid, remove the lid and turn the heat to medium-high until it’s thicker than stew. Add frozen peas and cook until warmed through. Taste and adjust the seasoning, and serve hot or warm over rice or naan with choice of garnishes.

Paneer and Pea Curry With Sweet Potato Hash

For a couple of weeks, I think I ate sweet potatoes every single day. I blame Joe Yonan and his many delicious variations on sweet potato soup for starting this obsession, but the success of Thai sweet potato curry certainly didn't slow it down. In a fine conclusion to that craze, this recipe combines sweet potatoes, curry, and Joe Yonan's recipe expertise, every bite of this as delightful as its culinary predecessors.

Before this recipe, I'd always served my curries with the traditional rice or naan, or even quinoa, but it had never crossed my mind to serve it over sweet potato hash. The hash, with its lovely crispy bits, is the perfect contrast to the tender vegetables and cheese, the sweet potato eagerly soaking up the the rich coconut milk and brilliant spices of the garam masala. I love recipes like this because they perfectly toe the line between fresh and hearty, hitting your taste buds with equal parts soul and stomach satisfying starch, light and bright vegetables, and savory cheese. (As a born and bred Wisconsinite, you're not likely to find me swapping out cheese in a recipe, but if you're vegan or can't find any paneer, extra-firm tofu will make a suitable substitute.) Until Mother Nature decides she's ready to let go of winter and full embrace spring, these cozy bowls are just the ticket to a happy, healthy lady with enough energy to shovel the driveway.

Paneer and Pea Curry With Sweet Potato Hash
adapted from The Washington Post
serves 4

3 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 1/2 pounds sweet potatoes, peeled and grated
Sea salt
8 ounces paneer (Indian fresh cheese) or drained extra-firm tofu, cut into 1/2-inch cubes
3-inch piece ginger root, peeled and finely chopped
2 tablespoons garam masala (or curry powder)
2 cups fresh or frozen/defrosted peas (about 9 ounces)
1 cup no-salt-added canned crushed or diced tomatoes, with their juices
1/4 cup low-fat coconut milk or cream
Yogurt, sour cream, or creme fraiche, for serving (optional)
Hot sauce, for serving (optional)

1. Pour 1 tablespoon of the oil into a large skillet over medium heat. Once the oil shimmers, add half of the onion and half of the garlic. Cook, stirring frequently, until tender. Increase the heat to medium-high and stir in the sweet potatoes. Sprinkle with salt to taste. Cook the sweet potatoes, stirring and scraping them from the pan occasionally, until they are browned in spots and tender, about 10 minutes. Remove from the heat.

2. Sprinkle the paneer pieces with salt. Pour 1 tablespoon of the oil into a separate large skillet over medium-high heat. Once the oil shimmers, add the paneer and cook for a few minutes, until deeply browned on one side, then turn the cubes over to brown deeply on the second side.

3. Reduce the heat to medium. Pour in the remaining tablespoon of oil, then stir in the ginger, garam masala and remaining half of the garlic and onions. Cook, stirring frequently, until the vegetables are tender and the garam masala has bubbled and bloomed. Stir in the peas, the tomatoes and their juices and the coconut milk. Once the mixture starts bubbling around the edges, taste, and add salt as needed. Cook until the peas are tender and the flavors have melded, about 5 minutes.

4. Divide the sweet potato hash among individual plates. Spoon the paneer-pea curry on top and garnish with yogurt and hot sauce. Serve hot.

Spicy Eggplant and Green Bean Curry

Just a few feet over from my over-producing zucchini plant are a couple of noble eggplants putting out a decent crop of their own. Eggplant is a vegetable I enjoy, though not something I've cooked with very much, and certainly not something I'd ever grown myself. Luckily for me, growing and cooking eggplant has turned out to be quite simple and delicious. As is my wont, I started with the basics, roasted eggplant which also transformed into baba ganoush, to get acquainted with my homegrown eggplant. After those basic preparations, I wanted to go with something intensely flavorful, this curry fitting the bill splendidly. I was helped along this path because I already had a jar of green curry paste in the fridge, but I don't for a second regret pairing those aromatic herbs and chilies with earthy eggplant. Additional garlic and ginger intensify those flavors, cilantro and mint add amplify the herbaceousness, and coconut milk provides the perfect creamy conduit for blending it all together. This makes for a complete Thai-inspired meal with a protein and some coconut rice, or you can go my completely untraditional route and use pieces of pita to scoop it up, topping with pieces of stir-fried tofu.

Spicy Eggplant and Green Bean Curry
adapted from Bon Appétit

serves 4

5 tablespoons vegetable or canola oil, divided
4 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 14- to 16-ounce eggplant, peeled, cut into 1/2-inch cubes
8 ounces green beans, trimmed, cut into 2-inch pieces
1 tablespoon grated lime peel
1 to 3 teaspoons Thai green curry paste, to taste
1 cup canned unsweetened coconut milk
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

1. Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 7 to 10 minutes. Transfer vegetables to bowl.

2. Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

Sweet Potato-Peanut Bisque

With very few exceptions, sweet potatoes are better than potatoes in my book. Not only do sweet potatoes nail the savory options, they also get to participate in the worlds of sweets and baked goods, a feat potatoes don't dare fathom. When presented with the option, I'll always choose the sweet potato option for fries, hashes or almost any other dish you can think of. And if presented with a potato soup or sweet potato soup, I'll choose the sweet potato option. Sweet potatoes can take on many flavors that potatoes can't, like the rich and creamy peanut butter that features so prominently in this soup. The sweet potato and peanut combination has a distinctly African feel to me, creating a heartiness than feels appropriate even in the warmer months. That deep comfort is contrasted perfectly by the spice of the chiles, brightness of the garlic and ginger, and freshness of the cilantro. I love these bold flavors in my food, but you may want to hold back on the chiles and cilantro for those with less adventurous palates or those you're slowly trying to introduce to a wider experience of flavor. Although unintentional on my part, this recipe has the added bonus of being both vegan and gluten-free, allowing you to accommodate adventurous eaters with all sorts of dietary restrictions (my apologies to those with peanut allergies) in fabulous fashion.

Sweet Potato-Peanut Bisque
adapted from Eating Well
serves 2

1/2 tablespoon canola oil
1 small yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup diced green chiles (about half of a 4-ounce can)
1/2 teaspoon allspice
1 large or 2 medium sweet potatoes (10-12 ounces total), peeled and diced
3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
1 cup vegetable broth or water, plus additional for thinning
1/4 cup smooth natural peanut butter
Kosher or sea salt
Freshly ground pepper to taste
Chopped fresh cilantro leaves, for garnish (optional)
Chopped salted peanuts, for garnish (optional)

1. Heat oil in a large saucepan or Dutch oven over mediumheat. Add onion and cook, stirring, until it just begins to brown, about 5 minutes. Add garlic, ginger, chiles, and allspice and cook, stirring, until mixture is fragrant, about 1 minute.

2. Add diced sweet potatoes to the pot and stir to thoroughly coat with the onion mixture. Add tomato juice and water and bring mixture to a simmer. Cook, covered, until sweet potatoes are tender, about 15 minutes.

3. Remove pot from heat, add peanut butter, and stir. Puree with an immersion blender to desired consistency, thiining the bisque with additional broth or water, if desired. Season to taste with salt and pepper. Heat until hot. Garnish with cilantro and peanuts, if desired.

Asian Salmon-and-Rice Soup

For better or worse, I don't really think about soup when it comes to getting in my weekly serving of seafood. I've never really liked clam chowder, although I did enjoy a delicious touristy helping in a sourdough bread bowl at Boudin on Fisherman's Wharf, and the similarly creamy oyster stew never struck my fancy. However, one of the finest meals I've had in my life has to be the legendary cioppino at Tadich Grill in San Francisco, so I'm not against the concept entirely. Although this soup comes nowhere close to recreating the culinary glory of that meal, it too has a wonderfully flavorful broth and is satisfying without being heavy, but it won't take hours to prepare or an ocean's worth of seafood. The flavors here are all classically Asian and equally as wonderful in a soup as they would be in a stir-fry, a balanced combination of freshness, saltiness, and savoriness. An quick Asian-inspired slaw perfectly rounds out this easy meal for a delicious twist on the classic soup-and-salad lunch.

Asian Salmon-and-Rice Soup

adapted from Food and Wine

serves 4

1 cup brown rice
1 pounds salmon fillet, skin removed, fish cut into 8 pieces
2 tablespoons tamari or soy sauce
1 tablespoon toasted Asian sesame oil
10 cilantro stems, chopped, plus 1 cup cilantro leaves for garnish
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt
2 cups canned low-sodium chicken broth or homemade stock
4 cups water
3 scallions including green tops, chopped
Rice vinegar, to taste (optional)

1. Cook rice according to package directions and set aside.

2. Coat the salmon with the soy sauce and sesame oil.

3. In a large pot, combine the cooked rice, the cilantro stems, the ginger, salt, broth, and water. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, for 15 minutes.

4. Add the salmon to the pot. Simmer, covered, until the salmon is just done, about 5 minutes. Remove the cilantro stems. Add rice vinegar to taste, one splash as a time, if desired, and serve the soup garnished with the cilantro leaves and scallions.

Zesty Tomato-Ginger Bisque

Although you'd never believe it after these 90-degree-plus days recently, there was a day this past week where it was more than appropriate to have grilled cheese and tomato soup for dinner. My last culinary experiment with fancy grilled cheese and tomato soup got me excited to try more, perfectly coinciding with my new obsession with Susie Middleton's newest cookbook, The Fresh and Green Table.
And just as with her last cookbook, Fast, Fresh and Green (which I was also obsessed with), no recipe I've tried so far has been a disappointment (look forward to more posts!). Although still a basic enough tomato soup to please almost anyone, the fennel and leeks provide subtle layers of flavor to entertain the sophisticated culinary palate. The zippy ginger notes make this tomato soup feel exceptionally fresh and make it perfectly suited to the end of summer. As with so many soups, any time that leftovers spend in the fridge only serves to let the flavors mingle and transform, making any leftovers a new and delightful dining experience. A fantastic way to dress up an old favorite, this recipe, along with an ostentatious grilled cheese, is a delicious new approach to a classic meal.

Zesty Tomato-Ginger Bisque
adapted from The Fresh and Green Table by Susie Middleton
serves 4

2 tablespoons orange juice
1 tablespoon honey
1 tablespoon tomato paste or sun-dried tomato paste
1/2 teaspoon balsamic vinegar
Two 28-ounce cans whole, peeled tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3 medium or 4 small leeks, white and pale greens parts only, thoroughly washed and cut crosswise into thin slices (1 1/2 cups, about 5 1/2 ounces)
1 small fennel bulb, stemmed, quartered, and thinly sliced (1 1/2 cups)
Kosher salt
1/2 teaspoon ground coriander
2 tablespoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 cup half-and-half (or heavy cream, for extra decadence)
Freshly ground pepper
24 to 28 Rustic Croutons (see cookbook for recipe) or crusty bread, optional

1. In a small bowl, combine the orange juice, honey, tomato paste and balsamic vinegar. Set aisde.

2. Empty the contents of both tomato cans into a mixing bowl. Gently break up the tomatoes into smaller pieces with your hands (effective but messy!) or a pair of scissors. Add 1 cup water to the tomatoes and set aside.

3. In a large Dutch oven or other wide saucepan, heat the olive oil and butter over medium-low heat. Add the leeks, fennel, and 1 teaspoon salt. Cover and cook, stirring occasionally, until softened, 8 to 10 minutes. Uncover, raise the heat to medium, and continue cooking, stirring frequently and scraping any browned bits off the bottom of the pan, until the vegetables are all browned in spots and the bottom of the pan is browning a lot, another 8 to 10 minutes.

4. Add the coriander and stir well. Add the ginger and garlic, and cook, stirring, until softened and fragrant, about 30 seconds. Add the orange juice-tomato paste mixture and the tomatoes and stir well to incorporate. Bring the soup t a boil and immediately reduce to a gently simmer. Cook, uncovered, stirring occasionally, for 17 to 18 minutes. (You will notice that the soup has reduced a bit). Remove the pan from heat and let the soup cool for 15 to 20 minutes.

5. In a blender, puree the soup in three batches, filling the jar only about halfway or just a little more and partially covering the lid with a folded dish towel (leaving a vent uncovered to let out steam) to prevent hot soup from splashing you. In a large mixing bowl, combine the three batches and then return the soup to the (rinsed) pot. Whisk in the half-and-half. Taste the soup for seasoning and add more salt or pepper, if needed.

6. Reheat the soup very gently. Serve hot, garnished with the croutons.

Tuscan Kale with Maple, Ginger, and Pancetta

Kale is sneakily becoming one of my favorite vegetables. I love it prepared almost any way, from crispy roasted kale chips to tender sauteed kale, but my husband isn't quite the enthusiast that I am. Because I want him to love it as much as I do, I turned to one of my favorite cookbooks, Fast, Fresh, and Green by Susie Middleton, for help. I've never eaten a single thing from her cookbook I haven't adored, and she scores another home run with this recipe. It doesn't take a culinary mastermind to figure out that adding bacon or pancetta makes almost anything more delicious, but her deft hand with flavors expertly balances the fatty, salty pancetta with fresh ginger and sweet maple syrup without burying the flavor of the kale. The true sign of success was my husband saying that this is his favorite way he's ever had kale, so I know this recipe will remained bookmarked for a return visit. If you're trying to introduce yourself or someone else to hearty greens, start with this simple, flavorful recipe - if you don't like kale prepared this way, you probably never will.


Tuscan Kale with Maple, Ginger, and Pancetta
adapted from Fast, Fresh, and Green by Susie Middleton
serves 2

Kosher salt
1 bunch (8 to 9 oz) Tuscan Kale (a.k.a. cavalo nero or black kale)
1 oz very thinly sliced pancetta (3 or 4 slices) or bacon
1 tablespoon unsalted butter
1 1/2 teaspoon chopped fresh ginger
1 teaspoon pure maple syrup
2 small lemon wedges

1. Fill a wine 4- to 5-qt pot 2/3 full of water. Add 2 teaspoons salt and bring to a boil. Remove the ribs from the kale. Grab the rib with one hand and rip the two leafy sides away from it with the other. Cut or rip the leaves into two or three smaller pieces. You'll have about 4 oz of greens. Add the greens to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It shouldn't be tough or rubbery. If it is, cook for 1 to 2 minutes more. Drain the kale very thoroughly in a strainer in the sink. Press down on the kale to squeeze out some excess liquid.

2. Put a medium (9- to 10inch) nonstick skillet over medium-low heat and arrange the pancetta slices in the pan. Cook the pancetta until crisp and lightly browned, 6 to 8 minutes, flipping once or twice. Transfer to a paper towel-lined plate. Add the butter to the pan, and as soon as it melts, add the ginger and stir to soften in slightly in the butter, about 30 seconds. Remove the pan from the heat and add the maple syrup. Stir well.

3. Life the kale from the strainer, squeezing one more time to release excess moisture, and add to the pan with the maple-ginger butter. Put the pan back over medium-low heat and toss the greens until well-coated and slightly warmed, 30 seconds to 1 minute. Remove the pan from the heat, taste, and season very lightly with salt. Crumble the pancetta over the greens. Toss briefly to mix and transfer to a serving platter. Alternatively, transfer the greens to individual plates and crumble the pancetta over the top. Serve with the lemon wedges.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry

Sugar snap peas are one of the things I most eagerly anticipate appearing at the farmers' market. Left to my own devices, I could probably eat a half-pound of fresh peas in one sitting, but they quite often make into stir-fries like this one. Shrimp is indelibly associated with sugar snap peas in my mind, needing only a generous sprinkling of red peppers and corn to complete this delicious and visually impressive meal. Healthy of portions of fresh and crunchy vegetables happily mingle with tender shrimp on a bed of rice (or noodles) in a subtly spicy sauce in this perfect summer meal. This stir-fry isn't particularly adventurous or unusual, but it is a wonderful collection of classic flavors that subtly accents the featured ingredients, letting them shine in the best possible light. In a move a bit off the beaten path, I served my stir-fry with wild rice (actually a grass) instead of my usual brown, a substitution I found immensely satisfying. Even more flavorful and texturally interesting than white or brown rice (though also more expensive), wild rice is a more complex accompaniment to stir-fry that I heartily recommend trying. Although there are surely many more stir-fry recipes to come as I impulsively buy vegetables at the farmers' market, I hope you enjoy this classic stir-fry to kick off a summer of bountiful produce.

Ginger Shrimp, Sugar Snap Pea, and Corn Stir-Fry
from Bon Appetit, via Epicurious
serves 4

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons canola oil
3 teaspoons minced peeled fresh ginger
2 large garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 pound sugar snap peas, strings removed
1 cup fresh corn kernels (cut from about 2 ears)
1/2 cup diced red bell pepper
3 green onions, thinly sliced on diagonal
2 teaspoons black or white sesame seeds (optional)

1. Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour.

2. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Sweet-and-Sour Shrimp

The more sophisticated my palate becomes as I age, the more I crave dishes with strongly contrasting flavors with sweet-and-salty (like dark chocolate or caramel with sea salt) and sweet-and-sour being two of my favorites. As a kid I couldn't get enough electric orange sweet and sour chicken, but as an adult I prefer more authentic and less disturbing-colored Chinese food like this sweet-and-sour shrimp. I'm definitely not calling this a heritage recipe, but it is an easy-to-prepare and vibrantly flavored dish that uses a suite of common Asian ingredients. Although the shopping list for this dish may seem excessive, all of the components are used frequently in Asian cooking and definitely worth purchasing if you enjoy cooking Asian cuisine at home. This recipe turns shrimp into a delicious main with only a quick sauce and stir-fry in a large skillet or wok. This sauce expertly balances sweet ketchup, salty soy sauce, acidic vinegar, and fresh ginger with a satisfying punch of heat from chili sauce, hitting all of your taste buds. Served over a bed of brown rice and steamed snow peas, this meal will make you forget all about take-out menus and realize that you can have a tasty, healthy home-cooked meal, even on busy days.

Sweet-and-Sour Shrimp
from Food and Wine
serves 4

2 tablespoons ketchup
2 tablespoons low-sodium soy sauce
3/4 cup chicken broth
2 teaspoons sugar
1 teaspoon Chinese chile sauce
1 teaspoon cornstarch
1 1/2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 garlic clove, minced
1 1/2 pounds medium shrimp, peeled

1. In a small bowl, whisk the ketchup with the soy sauce, chicken broth, sugar, chile sauce, cornstarch and vinegar.

2. Heat a large skillet until very hot. Add the oil and swirl to coat the pan. Add the ginger and garlic and cook for 10 seconds, until fragrant. Add the shrimp and cook until curled, but not cooked through, 1 to 2 minutes. Whisk the sauce and add it to the pan. Cook, stirring, until the sauce is thickened and the shrimp are cooked through, 3 minutes.

Fried Tofu with Spicy Ginger Sauce

I've pretty much given up on trying to feed my husband tofu. I've snuck it in to our meals periodically over the years, and although he usually eats it without complaint, I know he's wishing there was steak instead. But when he's gone for the night, I relish the opportunity to make dishes like this for myself. I happen to enjoy the inherent texture and taste of tofu, but it's true utility is as a blank canvas for other flavors. Tofu is most successfully used (in my opinion) with vibrant Asian flavors like garlic, ginger, and hot peppers, this dish being a prime example. A bold sauce is created in short order by the simple combination of a few basic Asian ingredients, a beautiful melange of salty, sweet, and spicy flavors that soaks happily into the pan-fried tofu. Furthermore, this sauce has almost infinite utility in quick stir-fries and fried rice, catch-all dishes I make quite often to use up odds and ends of ingredients or simply because I'm in the mood. I find the contrast between the crisp outside and soft center of the fried tofu simply heavenly, but if you're not a fan of tofu, this sauce would be just as delicious over chicken. Accompanied by steamed rice and vegetables (I chose brown rice and sugar snap peas), this well-rounded dinner makes it from the stovetop to the dinner table in a snap, settling even more quickly in the bellies of delighted diners.

Fried Tofu with Spicy Ginger Sauce
adapted from Food and Wine
makes 2 main-course or 4 first-course servings

2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1 1/2 tablespoons toasted sesame oil, divided
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
One 14-ounce container firm tofu
Vegetable oil, for frying
2 scallions, thinly sliced
Steamed rice, for serving

1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, 1/2 tablespoon of the sesame oil, ginger and sesame seeds.

2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

3. In a large skillet, heat remaining sesame oil until over medium-high heat. Add the tofu and cook over , turning once, until browned and crisp, about 5 to 7 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallions. Serve with steamed rice.

Miso Soup with Shrimp

Like so many of the less-than-standard ingredients I have at home, the red miso and shiratiki noodles in my refrigerator were bought on a lark. Inspired by the many bowls of miso soup I've enjoyed while out for sushi, I make simple miso soup at home on a regular basis, but a healthy supply of miso paste still remains in the fridge without any particular destiny. I typically think of miso soup as a light side, but a recipe from Whole Foods Market inspired me to make this much more substantial dish.

Even though I used what is considered a relatively intense miso (red), but I still found this soup to be full of flavor without being overly assertive. A welcome change from my usual weekly fish/seafood dinner, this combination of delicious shrimp and fresh broccoli, accented by a touch of spice, is far more satisfying than something so surprisingly low calorie seems like it could be. Shirataki noodles, although becoming much more common in grocery stores, may be impossible to find for those not in larger cities, so feel free to use 4 ounces of udon or soba noodles (or even whole wheat spaghetti) instead (as in the original Whole Foods recipe).

In addition to relishing in the beautiful flavor profile, I was particularly delighted by how quickly this entire meal came together and that none of the ingredients need much in the way of prep. A great way for fans of Asian food to enjoy classic flavors, but also a gentle introduction to the uninitiated, this soup (or some variation thereof) is sure to make it back onto my dinner table, hopefully getting a chance to grace yours as well.

Miso Soup with Shrimp
adapted from Whole Foods Market
serves 4 as a first course or 2 to 3 as a main

6 cups vegetable or low-sodium chicken broth
8 ounce package tofu shirataki noodles (I used spaghetti-style)
1/2 pound frozen peeled and deveined shrimp, uncooked
1/2 pound (about 2 1/2 cups) fresh or frozen broccoli florets
1/4 cup water
2 tablespoons miso (darker miso will have a more intense flavor; I used red)
2 teaspoons freshly grated ginger
1/3 cup thinly sliced green onions
1/4 to 1/2 teaspoon red pepper flakes (optional)

1. Cook shirataki noodles according to package directions and set aside.

2. In a large pot, bring broth to a boil. Add shrimp and broccoli, cover and simmer until shrimp are just cooked through and broccoli is bright green, 4 to 5 minutes.  During the last few minutes of cooking time, add the shirataki noodles and cook until warmed through. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

3. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Miso Soup with Garlic and Ginger

I'm up for sushi pretty much any time, and although I'm not quite brave enough to attempt making my own at home yet, I thought I'd try making one of the most common sides at sushi/Japanese restaurants, miso soup. Every time I walk past the miso at Whole Foods or Willy St. Co-op I'm tempted to buy some to experiment with, but it took having an actual recipe in hand to get me take the plunge. Miso soup is usually served as a first course, but I found this recipe with more substance than your typical miso soup and served it as a main course (serves 4) for a lovely, light summer dinner. I'm the first to admit its not traditional, especially with a side salad and roll, but it is a wonderful way to use plentiful summer produce and enjoy the unique flavor of miso. This soup is mild and refreshing, thought you may want to increase the amount of miso for a more assertive flavor. 

Now that I have a big container of miso, I anticipate making miso soup on a regular basis as well as encorporating it into all manner of sauces, marinades, and salad dressings. I'm always game for experimenting with new ingredients and opening up my culinary landscape and I can't wait to dive into the world of Japanese food, from miso soup and sushi to teriyaki and hibachi. Food is one of the most fundamental ways to learn about a culture and I look forward to what I'll learn on this new culinary path.

Miso Soup with Garlic and Ginger
from Whole Foods
serves 8

1 tablespoon unrefined sesame oil
1 yellow onion, chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy, trimmed and roughly chopped
1/2 pound carrots, thinly sliced
1 (8-ounce) package baked tofu, preferably Asian- flavored, thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions

1. Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

2. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

Whole Wheat Gingerbread Squares

Although I'm actually not a big fan of Christmas, I am a fan of many of the foods that appear this time of year, the ginger-based confections (gingersnaps, gingerbread, etc.) being among them. I adore ginger and will eat crystallized ginger by the (small) handful if I have it around. I was in the mood for a slightly sweet treat and this super quick and moderately healthy version of gingerbread was just the ticket.

I used molasses, as is typical for most gingerbread recipes, but I have a jar of local Rollings Meadows sorghum that I'd like to try substituting for the molasses the next time I make this recipe. There three grades of molasses-mild, dark, and blackstrap, all of which may be sulfured or unsulfured-and you can use any you like in this recipe. Blackstrap molasses comes from the third boiling and concentration of molasses and has the lowest sugar concentration (and calories) of the three varieties. It is also often sold as a health supplement because of its high potassium, calcium, magnesium, and iron content, so you may want to go that direction for a healthier, but less sweet gingerbread cake.

Whole Wheat Gingerbread Squares
adapted from Cooking Light
makes one 9-inch square cake

1 1/4 cups whole wheat pastry flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup turbinado sugar
1/2 cup low-fat buttermilk
1/2 cup molasses
1/3 cup butter, melted
1 large egg, lightly beaten
Cooking spray
1 tablespoon powdered sugar

1. Preheat oven to 350° and spray a 9-inch square baking pan with cooking spray.

2. Combine flour, ginger, cinnamon, and baking soda in a medium bowl, stirring to thoroughly combine.

3. Combine sugar, buttermilk, molasses, butter, and egg in a large bowl, stirring with a whisk. Stir in flour mixture.

4. Pour batter into baking pan and bake at 350° for 18 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle gingerbread with powdered sugar.

Double-Lemon Ginger Carrot Salad

This quick, light side is a nice accompaniment to fish, poultry, and sandwiches. It involves no cooking, although julienning the carrots does take a bit of time, and is a way to make raw carrots a bit more interesting. I like the citrus and ginger flavors, although as a huge fan of ginger (I eat crystallized ginger as candy on a regular basis), this could have used a bit more ginger flavor. The sour citrus combined with the sweet ginger and fresh parsley gives the carrots a wide palate of flavor without covering up the inherent flavor of the carrots or destroying the crunchy texture.

Double-Lemon Ginger Carrot Salad
from Fast, Fresh, and Green by Susie Middleton
serves 3

8 to 9 oz. medium or large carrots, preferably organic, peeled
1 T. peanut oil
2 t. minced or finely chopped crystallized ginger
2 T. fresh orange juice
2 T. fresh lemon juice
1/2 t. finely grated lemon zest
1/2 t. minced or finely chopped shallot
1/4 t. kosher salt
2 T. coarsely chopped fresh parsley (or cilantro, if you prefer)

1. Trim the ends of the carrots and lay them on a cutting board. Peel each one into thin julienne strips with a hand-held julienne peeler. It's easier to prop the carrot against the cutting board while peeling and alternate peeling halfway from one end and then halfway from the other end. Continue peeling until you cannot peel anymore. The strips will be inconsistently sized for this salad, and that's okay. You can even use the thinnest, most shredded pieces. Put all of the carrots in a medium bowl.

2. In a small bowl, whisk together the peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, and shallot. Let sit for a few minutes so that shallots soften and the ginger disperses, and whisk again. Sprinkle the salt over the carrots and drizzle and scrape the dressing over them. Toss and mix well, and let sit for about 5 minutes (10 to 15 minutes at the most), tossing occasionally. Mix in the parsley and serve the carrot salad with a slotted spoon.

Pork Lo Mein

I'm back with a new recipe! I'll be honest, I almost didn't make this for dinner tonight. I had to work late and was feeling lazy, but I'm glad that I made myself cook this for dinner. Although sometimes it's hard to get up the motivation to start when I'm busy and tired, cooking is always ultimately good for my mood and really relaxes me.


I saw this recipe on an episode of America's Test Kitchen and thought it sounded right up my alley. I couldn't find fresh Chinese egg noodles so I used dried linguine, substituted fish sauce for the oyster sauce since that's what I had, and my grocery store was shamefully out of shiitake mushrooms, so I had to use regular white mushrooms. But it still turned out great! I used Sriracha for the chile garlic sauce and if you don't like things spicy, I'd cut back or eliminate it all together (lucky for me, I love spicy food).

Pork Stir Fry with Noodles (Lo Mein)
from America's Test Kitchen
Serves 4

3 T. soy sauce
2 T. oyster sauce
2 T. hoisin sauce
1 T. toasted sesame oil
1/4 t. five-spice powder
1 lb. boneless country-style pork ribs, trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces
1/4 t. liquid smoke (optional)
1/2 c. low-sodium chicken broth
1 t. cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 t.)
2 t. grated fresh ginger
4.5 t. vegetable oil
4 T. Chinese rice cooking wine (Shao-Xing) or dry sherry
1/2 lb. shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 c.)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 c.)
1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 c.)
12 oz. Chinese egg noodles (fresh) or 8 oz. dried linguine
1 T. Asian chile garlic sauce 

1. Bring 4 quarts water to boil in Dutch oven over high heat.

2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.

4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork.

5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately.