6/3/19

Yukina Savoy Sautée

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Ingredients

  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil

Process

  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Apple and Parsnip Roast with Thyme

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Ingredients

  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)

Process

  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Spring Pasta with Spinach and Tomatoes

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Ingredients

  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)

 

Process

  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.