Stir-Fried Brown Rice with Chard and Carrots

Serves 6
A lush bunch of red Swiss chard that I got at the farmers’ market was the inspiration for this stir-fry. The stems, which stay nice and crunchy, are an important ingredient in the stir-fry, so look for chard with nice wide ribs.
1 generous bunch of red chard (1 to 1 1/4 pounds), stemmed and washed well in 2 changes of water (retain the stems)
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced fresh ginger (to taste)
2 eggs
Salt to taste
2 teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil
1 medium carrot, cut in 2-inch julienne
1 bunch scallions, sliced, dark green parts separated
4 cups cooked brown rice, either chilled or at room temperature
1 to 2 tablespoons soy sauce (to taste)
1/4 teaspoon ground pepper
1/2 cup chopped cilantro
Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry). Combine garlic and ginger in a small bowl or ramekin and place near your wok. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm’s reach of your wok. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 – 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and carrots. Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.
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Pan-Fried Kale

Serves 4
1 whole Large Bunch Of Kale, Or 2 Regular Bunches
2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
Salt And Pepper, to taste
½  Lemon, Optional
Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.
Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.
Remove the kale to a plate and serve!
Option: Squeeze the juice of half a lemon over the top.
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5 Ways to Use Dried Citrus Peels

"One of our New Year's resolutions is to find more ways to use kitchen scraps, and with all the Cara Cara oranges, Kishu mandarins, and other citrus fruits we've been eating, we now have plenty of dried peels saved. Here are some of the ways we use them. Let us know if you have any tips, too. Last winter, we made a list of 5 Good Uses for Your Citrus Peels, which included both fresh and dried peels. This time, we're focusing on more ways to use the peels we have dried in the oven or air dried on a drying/cooling rack. We keep them stored in air-tight containers in the pantry. (Note: we recommend using pesticide-free fruit only.)
• Grains: Infuse rice or quinoa with citrus flavor by adding dried peels to the water during boiling/steaming. Peels may be eaten or removed before serving.
• Powder: Grind peels with a coffee grinder or mortar and pestle and sprinkle over baked goods (combine with sugar for sweetness), use in marinades and rubs, or anything else you can think of.
• Roasted vegetables: Although it isn't a substitute for fresh zest, dried lemon or even orange peel does work well in roasted dishes. Try tossing large pieces or ground-up peels with roasting beets and other root vegetables.
• Sweet bean soup: In Chinese cooking, Mandarin orange peels are added to sweet dessert soups. For recipes, check out A Table For Two's Red Bean Soupand Diana's Desserts' Sweet Red Bean Soup.
• Tea: Mix orange or lemon peels into homemade tea blends or just add to green or black tea as it's steeping."
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Potato, Spinach, and Goat Cheese Quiche

Serves 6
1 recipe pie crust (for single crust pie)
2 tablespoons butter
1 small onion, finely chopped (about 1/2 cup)
1 medium Yukon Gold potato, cut into 1/2-inch cubes (about 1 1/2 cups)
10 ounces frozen spinach, thawed and squeezed of all excess liquid
Kosher salt and freshly ground black pepper
5 eggs, beaten
1/4 cup milk
1/4 cup fresh goat cheese
Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and place in a 9-inch pie plate. Gently prick pie dough all over with a fork making sure that you don't fully puncture the dough. Cover with foil, weight down with pie weights, and refrigerate for 15 minutes. Place in the oven and bake until browned, about 15 minutes. Remove from oven and reserve. Meanwhile, melt butter in a medium skillet over medium high heat. Add onion and cook, stirring, until beginning to brown, about 4 minutes. Add potato, toss to combine, cover, and cook, stirring occasionally, until potato is tender, about 8 minutes. Add drained spinach and season with salt and pepper to taste. Transfer spinach mixture to pie crust. Whisk together eggs and milk then pour over spinach mixture. Dot with goat cheese, pressing the cheese into the quiche so that it's covered with egg mixture. Place in the oven and bake until quiche is puffy and beginning to brown in spots, about 35 minutes. Allow to cool before slicing and serving.
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Shungiku Salad with Sesame Soy Dressing

 

Serves 2

1 1/2 teaspoon(s) Sesame Seeds
2 tablespoon(s) Vegetable Oil
2 (1/2 pound) Firm Cakes Tofu, halved diagonally
2 slice(s) (thin, round) Smoked Ham
1 large Egg, beaten
2 large Mushrooms, sliced
4 cup(s) (loosely packed) Young Shungiku Leaves, torn
8 slice(s) Cucumber
2 tablespoon(s) Rice-Wine Vinegar
2 tablespoon(s) Reduced-Sodium Soy Sauce
1 teaspoon(s) Brown Sugar
1 teaspoon(s) Oriental Sesame Oil
1 clove(s) Garlic, finely chopped
Prepare Sesame Soy Dressing: In screw-top jar with tight-fitting lid, combine 3 tablespoons vegetable oil, rice-wine vinegar, reduced-sodium soy sauce, brown sugar, Oriental sesame oil, and garlic, until well mixed.
Prepare Shungiku Salad: Heat large skillet until hot over high heat. Add sesame seeds and stir-fry until lightly browned. Remove to bowl. Add 2 tablespoons of oil and tofu triangles. Brown tofu well on all sides -- about 10 minutes. Drain tofu on paper towels and set aside. Reduce heat to low. Add ham and brown lightly; remove to plate. Fold ham in half; roll into cone shape and set aside. Add egg to skillet and cook until set like a thin pancake, turning once. Remove to cutting board and set aside. Add mushrooms to skillet and sautee until wilted -- about 1 minute. Transfer to plate. Cut egg pancake into 1/2-inch-wide strips. To serve, divide Shungiku leaves between 2 serving plates. Top with mushrooms, cucumber slices, egg strips, tofu triangles, and ham cones. Sprinkle salad with sesame seeds and serve with Sesame Soy Dressing.
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Minutina

 

Description/Taste

The leaves of Minutina greens are slender, spiky and antler-like, hence the name “buckshorn”. The leaves grow upward in a rosette pattern, and have a crisp texture. The flavor is likened to spinach or parsley, with a more intense sweet, nutty flavor. The leaves are more flavorful before the plant flowers. 

Applications

Used as an addition to various other greens for salads, Minutina adds unique texture and flavor. The greens can also be sautéed with garlic, salt and pepper and served on its own. Stir fry in Asian dishes or use as an edible bed for meats or fish. Minutina was used in fancy jellies in America and England during Colonial times. Add to pizzas or sandwiches for a distinct flavor. 

Geography/History

Minutina is native to the coasts of Eurasia and Northern Africa, though it can be found growing in many places all over the globe. It was recorded in Italy in 1586 as a vegetable and was typically used in “wild green” salads. During Colonial times in America, the greens were used for medicinal purposes to treat fevers. The Italian heirloom can withstand mild frosts and grows during the winter in most temperate climates. It can be found growing along pebbly coastlines in Europe and the Mediterranean. Minutina is found growing wild in the US, Australia and New Zealand. 
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Aloo Gobi (Potatoes and Cauliflower)

Serves 4-6
2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish
Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Directions
Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
Ginger-Garlic Paste:
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
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