Our Vegetables

Here you will find information relating to appearance, flavour, cooking methods, preparation, harvesting, and storage. You will also find recipes. Enjoy!

RADISH D’AVIGNON

A traditional variety from Southern France. Also called the Breakfast Radishes, French Breakfast, or the White Tip Scarlet Turnip. The radishes are 3-4" long, slender, 2/3- 3/4 red with a white tip, tapered to a point. They have a delicate, juicy and crunchy texture, and a mild-zesty flavor. They are a moderate source of Vitamin C. If you want them to be a bit milder in flavor, wash and cut into the desired shape and put them in ice water for a few hours.

Do like the French and eat them for breakfast dipped in butter and kosher salt and eat them with bread and butter for breakfast! Radishes can be added to salads and eaten raw in crudités. They can also be cooked or sautéed and make a wonderful side dish.

The greens are highly nutritious too! The greens should be separated from the root before putting in the refrigerator for optimal flavor and nutrition. Add them to a salad, sauté them, or add them to soups, stir fries or stews as you would other greens.

Radish D’avignon Sandwich

Start with a tasty bread, preferably with a kick (like onion, herbed, caraway seed, etc). Spread with unsalted butter. Top with thin slices of fresh radishes, and sprinkle with a fancy salt, such as fleur de sel or Moulton. 

Sautéed Radishes with Dill

This unusual side dish is good served with a fatty roast like lamb, beef, or pork, so that the bite of the radishes can counter the richness of the meat.   
 
3 c. red radishes (approx. 3 bunches)
1 bunch scallions
2 tbsp butter
4 tsp chopped fresh dill
Kosher salt and freshly ground black pepper to taste 

Wash and trim radishes. Slice by hand or with the slicing attachment of a food processor to a thickness of 3/16 inch. Trim scallions and thinly slice, using all the white portions and about 1 inch of the greens. Put butter in a large, nonstick skillet, over medium heat. When butter stops sizzling, add radishes and scallions and sauté about 8 minutes or until scallions are soft but not brown, and radishes starts to become translucent but are still firm. Add 3 teaspoons of the dill, salt, and pepper and stir well. Put into serving dish and sprinkle with remaining dill. Makes 4 to 6 servings.

PAC CHOI and BOK CHOY

You’ll see many spellings for this cruciferous vegetable. This is because the multitude of Asian regional dialects results in different pronunciations and spellings. Name variations also come from the varieties that have been developed over time that adapted to different growing conditions. To add to the confusion, Westerners are generally familiar with the Chinese names; however, names are different in Japan and the Philippines. For cooking, know that all of the Choi vegetables have the same basic cooking methods.

PAC CHOI

This is a non-heading Chinese cabbage, similar to chard. At the baby leaf stage, pac choi makes a great addition to salads with their refreshingly crisp and juicy texture, and hint of mustard. They are also excellent to use in stir fry and soups.

Fuyu Shomi - Medium green spoon-shaped leaves, uniform dense plants with light green petioles. Slightly nutty flavour. 

Win-Win - This white-stem pac choi is bulky and uniform.

Cheong - Shiny, rounded, dark green leaves. Light green stems. Space 6" apart for full-size harvest.

BOK CHOY

All of the bok choy plant is edible, even the flowers and flowering stalk if it bolts. It can be eaten raw in salads, steamed, used in stir fry, and put in soup. The leaves are a good source of calcium, fiber, and Vitamins A and C. It has little sodium and few calories.

Bok Choy with Ginger (and opt. Ham)

Chop the stalks of a large bok choy diagonally into 1/4 by 1-1/2 inch pieces. Cut the leaves in half vertically, then into 1/4 inch ribbons. For baby bok choy, chop the leaves off several heads and cut into 1/4 inch slices. Slice vertically through the stalks and heart of the bottom ends to cut each in half. With each half, continue to slice vertically through the stalks and heart to create wedges containing a portion of heart and stalk. [Opt: Make very thin, one-inch long slivers out of one or two slices of thinly-sliced ham. This is used primarily for flavoring.] Slice ginger very thinly, then chop into very thin slivers one inch long, enough to make one tablespoonful. Heat a wok or skillet. Coat it with cooking oil (safflower, sunflower or canola), sprinkle a few drops of toasted sesame oil, and add a teaspoon of salt. Throw in the ginger, coat it with oil for a few seconds, then add the bok choy and toss. [When the bok choy begins to wilt, throw in the ham. Toss quickly and when the ham is hot, put it all into a plate or bowl.] Dissolve cornstarch into cold water to make a thin paste. Put about 1/4 to 1/2 cup of unsalted broth into the unwashed wok or skillet. Season to taste with about two teaspoons soy sauce (or oyster sauce or fish sauce) and a pinch of sugar. When the broth simmers, thicken it by slowly drizzling in the cornstarch liquid while stirring the broth until it reaches the desired consistency. Let it simmer another minute. Throw the vegetables back in, toss, and season with white pepper to taste. Serve hot over rice.

LETTUCE

Use your lettuce in salads and sandwiches, or in cold Asian-style rolls with other raw veggies.

The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body. The darker green, the more beta carotene. Lettuce, except iceberg, is also a moderately good source of vitamin C, calcium, iron and copper. The spine and ribs provide dietary fiber, while vitamins and minerals are concentrated in the delicate leaf portion.

Lettuce may become bitter during hot weather and when seedstalks begin to form. Wash and store the leaves in the refrigerator for a day or two, and much of the bitterness will disappear.

Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. Tear lettuce leaves into pieces. If practical, do not cut or sliced lettuce leaves in advance. Damaged cut lettuce leaves release an ascorbic acid oxidase, which destroys vitamin C. Cut edges also discolor quickly.

Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side). Lettuce leaves covered with dressing will quickly wilt.

Due to the extremely high water content (94.9%), there are no successful methods of long-term home preservation for lettuce. Lettuce does not respond well to freezing, canning or drying. For optimal nutritional value, lettuce should be eaten while it is fresh and crisp. Although it can be washed and dried, put between paper towels and put in a zip-lock back for up to 2 days if stored in the refrigerator.

Anuenue- A sweet green header from Hawai’i. ‘Anuenue’ (Hawaiian for ‘rainbow,’ pronounced “ah-new-ee-new-ee”) works well as a base for salad, or as a non-bitter, mellow-flavored lettuce for sandwiches.

Butterhead- This group’s taste is distinguished by a soft texture and buttery feel in the mouth, as if the leaves are half-dressed as they come off the plant. Generally, the plants form well-wrapped heads at maturity, with broad midribs and well-blanched hearts.

Allstar Lettuce Mix - Selected varieties yield darker reds and greens even under low-light conditions. Ruffled edges and unique leaf shapes provide loft, interesting texture, good shelf life, and fancy appearance. Includes varieties such as Outredgeous, Tango, Dark Lollo Rossa, and others.

Grand Rapids - Green leaf, frilly edges. Attractive to use as a bed garnish for appetizers or fish.

Arugula – Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. To harvest simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter. The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor.

The mild flavors of fresh lettuce leaves are well-complimented by fresh or dry herbs. The base of most green salads is lettuce. Two or three lettuce varieties are good for both taste and texture. Mix leaf lettuce (Black-seed Simpson or Oak Leaf) with crisp lettuce (romaine or other crisphead) and accent with fresh herb leaves. The simplest way to appreciate a tossed green salad is with a vinaigrette dressing. Keep it simple, for when the dressing becomes too complicated, the mild garden greens can be overpowered.

Red and Yellow Pepper Vinaigrette

1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 small red bell pepper, finely chopped (about 1/2 cup)
4 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons warm water
pinch of sugar
1/2 teaspoon salt
Freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients until combined well. This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup.

Citrus Vinaigrette

1/4 cup fresh orange juice (juice of one small orange)
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons canola oil
1/2 teaspoon coarse Kosher salt (1/4 teaspoon table salt)
Freshly ground black pepper

Combine the juices and salt and pepper. Slowly whisk in oils until incorporated. A blender or food processor may also be used. Pour into a glass jar and seal. Serve over your favorite salad greens. The vinaigrette will keep, tightly covered, for a week in the refrigerator. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

Mustard Chive Vinaigrette

1 tablespoon grainy Dijon-style mustard
1/4 cup finely chopped fresh chives
2 tablespoons white vinegar
1 tablespoon water
2 teaspoons honey
1/4 teaspoon salt
4 tablespoons olive oil
Add freshly ground black pepper to taste.

Using a whisk or fork, in a small bowl combine all ingredients except the oil. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. Pour over your favorite salad greens and toss. Store remaining vinaigrette in the refrigerator, in a tightly sealed glass jar, for up to one week. To warm cold vinaigrette, place jar in a small bowl of hot tap water for a few minutes. Makes 1/2 cup.

BRAISING GREENS IN OVATION MIX

These are mustard greens - mild purple mustard cabbage, and green mustard cabbage. Mustard greens are spunky, adding a pungent, peppery flavor to recipes in which they are featured. Mustard greens are packed with nutrients. They provide good to excellent amounts of 9 vitamins, 7 minerals, dietary fiber and protein. They also feature the health-promoting phytonutrients known as glucosinolates.

One of the unique features of mustard greens is that they are an excellent source of three notable antioxidants: vitamin E, vitamin C and vitamin A (through their concentration of beta-carotene). Beta-carotene and vitamin E exert their protective actions against free radicals in the lipid-soluble areas of the body, while vitamin C balances out the job by working in the body's water-soluble environment. By providing antioxidant protection in both the water and fat-soluble areas of the body, mustard greens may offer great benefit to individuals with conditions ranging from asthma to heart disease to menopausal symptoms - just to name a few. In addition, mustard greens feature concentrated amounts of other nutrients that can keep your heart healthy. Included among them are vitamin B6, folic acid and magnesium.

They can be grown as baby lettuce and harvested around 28 days for raw consumption, or let grown into full height (1 ft) and used as cooked vegetable.

Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze

1/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup chopped fresh dill
3 tablespoons packed golden brown sugar
1/2 pound baby new potatoes, cut into 1/4-inch-thick slices
2 8-ounce salmon fillets
1 bunch mustard greens, trimmed, cut crosswise into 2-inch-wide strips

Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.

TOUCHSTONE BEET

Touchstone Gold is uniformly round, with smooth, bright orange skin and a vivid golden interior. The deep green, blond-veined tops are equally appealing and nutritious.

Yellow beets are great in the kitchen as they don't stain everything red, and can be used in salads and cooked with other vegetables.

Beet fiber has shown to be extremely helpful, so try to eat the whole food as opposed to only juicing them. Athough not as nutritious as the red beet, the golden beet does not compromise in flavour! Grate them, slice them thinly, blend them, put them through a food processor, or pound them in a mortar and pestle. They are also delicious in a roast with potatoes, onions, and parsnip. And don’t forget the classic borscht.

Beet greens are also extremely healthy, and delicious. They can be used for juicing, or cooking as you would any other green. In fact, the beet tops are more nutritious than the roots. The greens contain iron, potassium and calcium, as well as large amounts of vitamins K, and large amounts of anti-oxidants beta Carotene and Lutein. Try them steamed on their own or atop a grain (with a pinch of salt or sesame oil!), or in soups.

Yellow Beets with Walnuts

4-6 small-medium yellow beets, well-scrubbed and washed, greens cut off for another use
2 garlic cloves, unpeeled
1 tablespoon olive oil
4 tablespoons red wine or other robust vinegar
4 tablespoons chopped scallions, whites only
3 tablespoons chopped cilantro leaves
Scant handful broken walnut meats, toasted in a skillet for approximately 10 minutes
Salt and Pepper

Cover beets and garlic cloves in water in a large saucepan. Boil until beets are tender, about 40 minutes. Remove vegetables from saucepan and set them aside to cool. When cool, squeeze garlic cloves out of their skins, then mash them in a bowl with the back of a spoon. Add olive oil and vinegar, mixing well.

Peel beets and slice into rounds about ¼ inch thick. Arrange beet slices on small plates, spooning garlic dressing over them. Divide and scatter the scallions, cilantro and walnuts over each plate, finishing lightly with salt and pepper.

Serves 2 as a salad or side.

Fava Bean and Beet Green Soup Recipe – “Fave e Aiete”

14 ounces (400 g) dried/canned fava beans
18 ounces (500 g) beet greens
2 cloves garlic, crushed
Olive oil
Salt to taste.

If you are using dried beans, you must start the DAY BEFORE you want to make this dish. Begin by rinsing the beans, removing any stones that may be mixed in with them, then put them in a pot with ample water to cover and leave them over night. Cook them the next day until tender and blend them.
OR
Blend the canned beans until mostly smooth.

Pick over the beet greens, discarding any really tough ribs, wash them very well, and heat them until they wilt completely in a large pot (the water left over from the rinsing will be sufficient). Squeeze out the excess moisture and chop them coarsely.

Reheat or heat the bean puree. Heat about a quarter cup of cooking oil (sunflower, safflower, canola) in a skillet, sauté the crushed garlic until it begins to darken (don't let it brown), and then stir in the greens. Cook briskly for a few minutes, stirring to keep them from sticking, and as soon as the greens are done combine them with bean puree. Check seasoning and serve hot. Opt: Drizzle a tsp pf raw olive or walnut oil over top for flavor and health!

SMOOTH LEAF BORDEAUX SPINACH

Spinach is a power house of vitamins, minerals and antioxidants. It is a rich source of iron, vitamins A, C and K, potassium and magnesium. As well as being packed with nutrients, spinach is low in calories and fat. Spinach is an excellent source of lutein, a natural pigment with antioxidant properties that decreases the risk of age-related macular degeneration. Spinach is also an important source of folate, a water-soluble B vitamin that plays a role in the development and maintenance of new cells. One half cup of cooked spinach provides over 50% of the recommended daily intake of folate.

Garlic Sautéed Spinach

1.5 lbs of spinach leaves
2 tbsp olive oil
6 cloves chopped garlic
2 tsp salt
2/4 tsp black pepper
1 tbsp unsalted butter
half a lemon

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

Spinach Salad with Oranges and Warm Goat Cheese

3 small naval oranges
6 oz fresh mild goat cheese (preferably in log form)
1/3 c pecans, finely chopped
1 tsp whole grain mustard
1 tsp white-wine vinegar
1.2 tsp salt
pinch of sugar
2 tbsp olive oil
1 lb spinach, trimmed
1 small red onion, sliced into thin rings

Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.

Spinach with Chili Oil

¼ tsp each salt and pepper

20 oz fresh spinach

1 garlic clove, minced

1 tbsp chili oil

Heat oil in a large Dutch oven or wok over medium-high heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; toss well. Cover and cook 5 minutes or until spinach wilts, stirring well after 2 minutes. Yields approx 5 servings.

ITALIAN DARK LEAF PARSLEY

This celery-leaf variety is the best-flavored variety. Excellent for dried parsley.
Leaves are shiny and divided into oval, toothed segments. Parsley has long been hailed for its freshening qualities. Used frequently as a garnish, its flavor also enhances many types of dishes. Just throw it into any Italian or Asian dish.

CILANTRO

This member of the carrot family is also referred to as Chinese Parsley. An herb with wide delicate lacy green leaves and a pungent flavor. If you haven’t tried cilantro before, it’s best to taste it before using it in a recipe as its flavor is quite distinct.

Store in refrigerator with cut ends in a jar of water and leaves loosely covered with a plastic bag for several days. Change water every 2 days. Or store in a plastic bag for a week. Wash and pat dry before using, as the leaves attract sand.

Cilantro is a fast growing annual reaching 12 - 24 inches tall. The entire plant including the leaves, the seeds and roots are all edible. Coriander can easily be grown in pots. Simply pick or trim fresh leaves of whole stalks as required. The leaves get a stronger and sometimes disagreeable flavor as they get older and larger. If you want to harvest seed for your next crop; do so after the leaves and flowers turn brown.

Coriander is considered an aid to the digestive system. It is an appetite stimulant and aids in the secretion of gastric juices. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.) Use as a garnish, in salsas, in burritos, and in marinades.

Ginger-Cilantro-Lime Marinade

This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad.

5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)

Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.

ITALIAN BASIL

A very popular versatile herb. Both fresh and dried leaves are used in seasoning meat, poultry, fish, many Italian tomato and pasta dishes. It is also used in salads, dressings and is the main ingredient in pesto sauce. Basil is wonderfully fragrant growing in the garden as well as spicy in your cooking.

Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

SWEET THAI BASIL

It has a more assertive taste than many other sweet basils. The herb has small, deep green leaves, purple stems and a subtle licorice or mint flavor. The flowers, which are edible as well, are red-purple and licorice flavored. The flowers of Thai basil form in a cluster, not on a spike, unlike those of common basil.

It is commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does. The flowers make an attractive plate garnish or colorful addition to green salads.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.

Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

KALE

Kale has one of the highest levels of antioxidants of any vegetable. It's also got one of the highest levels of total carotenes. It's especially high in lutein and zeaxanthin, which prevent macular degenration (vision loss in old age). It's loaded with anti-cancer phytochemicals. There's also plenty of chlorophyll, mancanese, calcium, b-vitamins, fiber, and more.

Kale leaves have thick fibrous stems. They stems are edible, so leave them in if you enjoy crunchy foods. Or you can take them out, if you are not used to eating lots of fiber, or if you want to make a more delicate dish. To strip out the stems, grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part. If you are making a blended soup or green smoothie, leave the stems in.

To chop kale, lay or pile a bunch of kale on the cutting board and cut crosswise into strips. You cal also cut kale leaves crosswise with a kitchen scissors, or tear into pieces with your hands.

Whether you steam, braise, or blanch and sauté kale, know that it needs thorough cooking. Unlike delicate greens that are ready to eat when heat sets in, kale will be unpleasantly chewy if only barely cooked.

Red Russian – This variety is more tender and need less cooking time.

Vegan Lentil, Kale, and Red Onion Pasta

2 1/2 cups vegetable broth
3/4 cup dry lentils
1/2 teaspoon salt
1 bay leaf
1/4 cup olive oil
1 large red onion, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces vegan sausage, cut into 1/4 inch slices (optional)

1 bunch kale, stems removed and leaves coarsely chopped
1 (12 ounce) package rotini pasta
2 tablespoons nutritional yeast (optional)

Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.

As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

Grilled Achiote Texas Shrimp with Red Bore Kale and Mango Salad

Kale and Mango Salad:
1 bunch organic Texas red bore kale
2 mangoes, peeled and thinly sliced
2 Texas red onions, thinly sliced
1 large Texas cucumber, peeled, seeded and diced into large dice
3 large garlic cloves, peeled, sliced into thin rounds
1 each red and orange bell pepper, sliced into thin strips
1/2 cup chopped cilantro
1 bunch scallions, thinly sliced
3 T. each chopped basil and mint
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
Salt and pepper to taste

To prepare salad:
In a vegetable steaming basket, steam the kale over boiling water for 1-2 minutes or just until wilted but still crunchy. Remove immediately to a baking sheet and place in refrigerator to cool. Toss the cooled kale, mango, red onion, cucumber, garlic, red and orange peppers, cilantro, scallions, basil and mint. Mix the lime juice and olive oil and pour over salad. Toss and salt and pepper to taste. Refrigerate.

Shrimp Marinade (makes about 3 cups):
1 1/2 cups fresh squeezed orange juice
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1 1/2 T. kosher salt
5 large peeled garlic cloves, stem end removed
1/3 cup achiote paste (buy or make = http://www.recipezaar.com/Achiote-Paste-102398)
1 bunch cilantro, washed and roughly chopped
1 pound (10-15 count) Texas shrimp

To prepare shrimp:
Preheat grill. Prepare the achiote marinade by placing remaining ingredients except shrimp in a blender and process to a smooth paste. Reserve 1 cup of the marinade for serving. Remove shells from shrimp, leaving tail section on if desired. Place shrimp in a shallow baking dish and toss with achiote sauce. Marinate 10 minutes but no longer than 30 minutes. Shake the excess marinade from shrimp and grill them 2-3 minutes per side.

To assemble, place a small portion of the kale/mango salad on a plate and top with 2-3 shrimp. Garnish by spooning the reserved marinade around the salad. Remaining sauce may be frozen for up to a month. Serves 4 as an entrée or 6 as an appetizer.

PURPLE MIZUNA

Asian mustard green. The young leaves are mostly green, but the leaves turn more purple as they age. Fantastic in a salad mix – especially with a fruit to cut any bitterness (pear and citrus work great!), or to spice up a sandwich.

Pear Mizuna Salad

For salad:
8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
1 1/2 tablespoons extra-virgin olive oil
1 small head chicory
1 small head escarole
1 small head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 small head romaine

For dressing:
1 tablespoon finely chopped shallot
2 1/2 tablespoons cider vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil

Put oven rack in middle position and preheat oven to 425°F.

Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown. This takes 20 to 30 minutes. Then cool about 15 minutes.

While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.

Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.

Just before serving, add roasted pears and dressing to greens and toss to combine well.

Pears can be roasted 4 hours ahead and kept at room temperature.

Sesame, Mizuna and Edamame Salad

Sesame Dressing:
3 tablespoons roasted sesame oil
2 tablespoons tahini
2 tablespoons seasoned rice wine vinegar
1 tablespoon low sodium soy sauce

Salad:
1 1/2 cups shelled frozen edamame, thawed
2 cups tatsoi, leaves
2 cups mizuna
1 cucumber, peeled and sliced
Opt: 1 (8 ounce) package baked teriyaki-seasoned tofu, cubed
1 green onion, sliced
toasted sesame seeds

To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl.

Cook edamame according to package directions. Rinse under cold water to cool. Drain well. Add all salad ingredients to one large bowl and mix. (Opt: Divide onto plates.) Drizzle with sesame dressing. Sprinkle with sesame seeds, and serve.
This is from the Feb 2007 issue of Vegetarian times.

JALAPENO

A thick, leathery dark green or red chile that contains quite a bit of heat. The jalapeño is one of the most commonly grown chiles in Mexico and probably the most common chile pepper in the U.S. When the jalapeño is smoked and dried it is called a "chipotle". Most people think of the jalapeño as being very hot, but it actually varies from mild to hot depending on how it is grown and prepared. The heat is concentrated in the seeds and the veins, so if you want it on the milder end of its scale, remove those parts. Dry lines are not a blemish. They are signs of a mature pepper and indicate hotness. The jalapeño is considered a moderate to hot chile or a 5 on a scale of 1 to 10. As with most produce jalapeños are best used fresh but you can store them for several days, refrigerated.

The jalapeño is very versatile and is used fresh, roasted, filled, as well as pickled. It can be diced and used in fresh salsas and pico de gallo, or atop any dish where a little extra "heat" is desired. The pickled versions are used as a condiment. Jalapeños are also used in cooked dishes.

Two Unconventional Recipes:

Candied Jalapeños

3 jalapeño peppers
1 cup granulated sugar
2 cups water

Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.
Combine the sugar and water. Heat to make a simple syrup.
Cook the jalapeño strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.

Cream of Jalapeño Soup

7 jalapeño peppers, stemmed and seeded
2 Tbsp. butter
1 cup finely diced sweet yellow onion
4 cloves of minced garlic
1/2 cup diced Haas avocado
2 cups diced fresh or roasted tomatoes
8 cups heavy cream
1 bunch cilantro, stemmed and chopped
sea salt and pepper to taste

Carefully mince jalapeños and chop onions, then slow cook in butter in a heavy-bottomed pan. Add garlic and stir until onions are translucent. Turn heat off and add avocados, tomatoes, and cream. Turn heat to low and carefully bring to a simmer. Cook at a gentle simmer for 30 minutes. Stir often to keep liquid from scorching. Add generous amounts of salt, cracked black pepper and cilantro. Garnish with edible flower petals and cilantro leaves.

Info and Recipe Sources