Shyryn's Favorite Cauliflower

• head Cauliflower, cut to bite sized pieces
• Gruyere, Parmesan or other sharp, hard cheese, thin sliced
• milk (organic of course)
• ghee (clarified butter) or butter
• Herbs de Provence, or other dried or fresh herbs
• sea salt & ground green peppercorns to taste

Place layers of cauliflower, dabs of ghee or butter, herbs, then cheese in a casserole, or other oven proof dish with a lid. Pour milk to almost cover. Layer additional cheese on top. Place in oven pre-heated to 375 degrees. Bake until tender and bubbly. Remove lid and brown under broiler.

FENNEL VINAIGRETTE DRESSING

• 1/2 cup olive oil
• 1/2 cup fennel leaves (fronds) chopped
• 1/4 cup lemon juice
• 1 clove garlic
• pinch sea salt
• honey

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes.

http://www.recipeland.com Copyright Ellen Ecker Ogden, From: The Cook's Garden catalog - Spring/Summer 1990

SPICY KOREAN CABBAGE with NOODLES

For sauce:

• 1/3 cup water
• 1/3 cup soy sauce
• 2 to 3 teaspoons Korean hot-pepper paste (If you aren't able to find Korean hot-pepper paste, substitute 3/4 teaspoon Chinese chile paste and reduce the amount of soy sauce to 1/4 cup. OR, add dried chile pepper powder to taste)
• 1 tablespoon unrefined sugar or honey

For noodles:

• 3 tablespoons sesame seeds
• 1/4 cup vegetable oil
• 2 tablespoons finely chopped peeled ginger
• 1 tablespoon finely chopped garlic
• 10 oz fresh shiitake mushrooms, stemmed and thinly sliced
• 1 1/4 pound Chinese Cabbage, thinly sliced (8 cups)
• 6 scallions, thinly sliced
• 8 to 9 ounces soba (buckwheat noodles)

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl. Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is tenderadding a little water if necessary. Add sauce and simmer 2 minutes.While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

Featured Veggie: JAPANESE SALAD TURNIPS (Hakurei Turnips)

The easiest and most nutritious way to eat these delicately flavored, crisp turnips is raw. Simply scrub, slice thinly and toss with your Allstar Gourmet Salad Mix and sliced Easter Egg Radishes and Dill herb. Flavor Enhancers: Lemon juice, vinegar, curry powder, chives, oregano, marjoram, thyme. Nutritional Value: Turnips contain potassium and iron and are a good source of vitamin C.

SAUTEED JAPANESE TURNIPS WITH RED BOK CHOI & RAISINS

• 2 tablespoons olive oil
• 1 clove minced garlic
• 3 medium turnips, peeled and cut into matchsticks
• 1/2 cup raisins
• 3 tablespoons fresh lemon juice
• Red Bok Choi, coarsely chopped
• Freshly ground nutmeg
• Salt and pepper
  In a saute pan, heat the oil with the garlic. Add the Japanese Turnips and raisins and cook for about 1 minute. Add the lemon juice; cover and cook for 3 more minutes. Stir in the Red Bok Choi and cook just until wilted. Sprinkle with nutmeg and salt and pepper to taste.

Roasted Beet Salad with Oranges and Beet Greens

Bon Appétit January 2004 The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.

• 6 medium beets with beet greens attached
• 2 large oranges
• 1 small sweet onion, cut through root end into thin wedges
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon grated orange peel
  Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour.