- Heavy Cream
Begin by browning a good chunk of butter in a skillet—exactly how much depends on what kind of week you've had. As the butter begins to brown, add a handful of sliced mushrooms and let them cook down. Cremini work great, but any mix of mushrooms (such as maitake, shiitake, and king trumpet) would work. After the mushrooms are nice and browned, add a bit of heavy cream—not too much, just enough to make everything creamy.
While the mushrooms are browning, boil a pot of heavily-salted water (you always need more salt than you think!) and add a box of orecchiette. I like my pasta al dente, so cook it a minute under the suggested boiling time. Once the pasta's done, add the drained orecchiette to the skillet with the buttered mushrooms and a bunch of grated Parm and mix it all up. A sprinkle of chives on top lends a pop of color. Once plated, top it with as much Parm as you can physically grate and give it another good stir.
- 1/2 pound Chinese long beans
- 2 tablespoons butter
- 2 tablespoons sliced scallion
- 1 tablespoon freshly minced ginger
- 1 tablespoon minced garlic
- Pinch red pepper flakes
- 1/2 cup chicken stock
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and freshly cracked black pepper
- 2 tablespoons sesame seeds, optional
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
Spicy Shrimp and Eggplant Stirfry
- Kosher salt
- 1 teaspoon turmeric powder
- 2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger)
- 2 teaspoons cumin powder divided
- 2/3 pound small shrimp, peeled and deveined
- 1 1/2 tablespoon oil
- 1 medium red onion, chopped fine (about 1 cup)
- 2 small green chilies, slit
- 1/2 cup chopped tomato
- 2 teaspoons red chilli powder
- 1 teaspoon coriander powder
- 1 cup water
- 3 baby black eggplants cut lengthwise into 4 (or two depending on size)
Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.) Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes.
Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.
- 1/4 cup macadamia nuts
- 2chicken breast fillets
- lettuce, washed, dried, torn
- 2 c. longans, peeled and halved, seed removed
- 2 c. snow pea sprouts, trimmed (other sprouts can be used)
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 3 tsp. finely shredded fresh mint leaves
- Pinch sugar
- Cook chicken in small amount of oil until fully cooked. Transfer to a plate to cool.
- Combine the lettuce, longans, and sprouts, and place on plate. Place the oil, juice, mint and sugar into a screw-top jar, and shake until blended. Pour dressing over salad and toss to combine.
- Slice the chicken and serve with the salad. Sprinkle with macadamias to serve.
- 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)
- 10 bamboo or wood skewers
For the marinade:
- 1/4 cup olive oil
- 1/4 cup lemon juice
- small handful of parsley
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1-2 garlic cloves
- 1 Tbsp balsamic vinegar
- Place 10 medium skewers into a baking dish and cover with water. It's important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
- Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
- Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
- Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.
- Preheat your grill about 300˚F
- Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I've found that it's easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
- Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft; as mushrooms should be Remove from the grill. Cover with foil to keep them warm until ready to serve.
For the Salad:
- 1 cup of micro greens
- 1 blood orange, peeled and cubed
- 1/2 avocado, peeled and cubed
- 1/2 cup of shredded carrot or daikon radish
- 1/4 cup chopped walnuts
For the Dressing:
- 1 Tbsp. cold-pressed olive oil
- 1 Tbsp. lemon juice
- 1 clove chopped garlic (optional)
- A dash of salt and pepper
- If your microgreens have some soil on them, give them a light wash and air dry them in a colander for a few moments. (They are very fragile so need to be handled with care).
- Place them in a bowl and add the remaining salad ingredients.
- Stir up your vinaigrette in a little jar and pour on top of the salad.