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Spring Challenge Day 29- Parsnip- Fennel Puree

Parsnip-Fennel Puree   2 to 3 Parsnips, diced 1 Fennel bulb, stalks trimmed flush with bulb and bulb diced 2 to 3 Cloves fresh garlic, diced Sea salt 1 Tablespoon extra-virgin olive oil 2 to 3 Sprigs fresh flat-leaf  parsley, finely minced Place the parsnips, fennel and garlic in a saucepan with water to just […]

Spring Challenge Day 28-Red Onion Pickle

Red Onion Pickle 2 to 3 Red onions, cut into thin half-moon slices 1/2 Cup Umeboshi plum vinegar Juice of 1 lemon 1/2 Cup mirin   Bring a large pot of spring or filtered water to a boil. Quickly blanch the onions by dipping them into the water and immediately draining them. Pat dry and […]

Spring Challenge Day 27-Radish Fennel And Dandelion Salad

Radish, Fennel and Dandelion Salad 3-4 red radishes, very thinly sliced umeboshi vinegar extra virgin olive oil 2-3 cloves fresh garlic, thinly sliced 1 small fennel bulb, tops trimmed, 2-3 teaspoons leaves, reserved sea salt generous pinch crushed red pepper flakes 1 bunch dandelion, rinsed very well, left whole 1 cucumber, thinly sliced on the […]

Spring Challenge Day 26-Fried Tempeh With Apricot Mustard

Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons unsweetened apricot preserves grated zest of 1/2 lemon 1 teaspoon fresh lemon juice sea salt 2 teaspoons brown rice syrup 1-2 sprigs fresh parsley, finely minced Place enough sesame oil […]

Spring Challenge Day 25-Asian Tofu Salad With Roasted Peanuts

Asian Tofu Salad with Roasted Peanuts About 3 tablespoons toasted sesame oil 2 Cloves fresh garlic, thinly sliced 3-4 Shallots, halved, thinly sliced into half moon pieces 5-6 Thin slices fresh ginger, finely minced Grated zest of 1 lemon Soy sauce 1 Red bell pepper, roasted over an open flame, peeled, seeded, diced 1 Carrot, […]

Spring Challenge Day 24-Lemon And Ginger Spiced Adzuki Beans

Lemon And Ginger Spiced Adzuki Beans 1/2 Cup dried adzuki beans, sorted and rinsed well 2 Cups Spring or filtered water 1-Inch piece kombu or bay leaf About 2 tablespoons extra-virgin olive oil 1 to 2 Cloves fresh garlic, finely minced 2 Shallots, finely minced Sea salt 5 to 6 Slices fresh ginger, finely minced […]

Spring Challenge Day 23-Spicy Moroccan Chickpeas

  Spicy Moroccan Chickpeas   1/2 Cup dried chickpeas, sorted, rinsed well and soaked for 1 hour 2 Cups fresh spring or filtered water 1-Inch piece of kombu or 1 bay leaf 1-Inch cinnamon stick About 1 tablespoon extra-virgin olive oil 1/2 Yellow onion, diced Sea salt 1 Small carrot, diced 1 to 2 Stalks […]

Spring Challenge Day 22- Caramelized Shallot And Roasted Pepper Linguine

Caramelized  Shallot And Roasted Pepper Linguine   About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into thin half-moon slices Sea salt Generous pinch red pepper flakes 2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops 2 Red bell peppers, […]

Spring Challenge Day 21- Fusilli Carbonara With Spring Vegetables

Fusilli Carbonara With Spring Vegetables 10 Ounces spiral pasta 2 Cups baby carrots, halved lengthwise 1 Bunch asparagus, tough ends snapped off and stalks cut into 1-inch lengths 1 Large zucchini, cut into long matchstick pieces 2 Cups plain soy milk Sea salt 11/2 Tablespoons kuzu, dissolved in a small amount cold water 2/3 Cup […]

Spring Challenge Day 20-Penne With Beer Stewed Artichoke Hearts

Penne With Beer Stewed Artichoke Hearts About 2 tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, thinly sliced 1 Red onion, cut into thin half-moon slices Generous pinch of red pepper flakes 1(8 ounce) Jar marinated artichoke hearts, drained well and oil reserved 1(12 ounce) Bottle dark beer 10 Ounces uncooked penne 1 […]