Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...

Crunchy Rainbow Stir-Fry

Cabbage isn’t something I ever thought to use in a stir-fry until the first time I tried it. I had a hot pan and some cabbage just sitting there, so I thought, why not? Thinly sliced and quickly stir fried over highish heat, it produced a lovely, crunchy,...

Thai Basil Chicken

Chicken breast, fresh Thai basil, bell peppers, carrots and bamboo shoots in a light coconut milk and green curry sauce. Ingredients 2-3 Tblsp Thai prepared green curry paste, or to taste (available in Asian grocery stores and some supermarkets) 1 can of coconut milk...

Cooking with Garlic Scapes: Stir Fry

Garlic scapes may look a little unusual, but they are nothing to be feared. They have a slightly milder, grassier flavor than garlic, and can be used raw in pestos, dressings and dips, or anywhere you would use garlic in a recipe.  (When I brought mine home from...

Lacto-fermented Dilly Beans

adapted from culturesforhealth.com  Makes 2 quarts.   Ingredients: 2 quarts water 4-6 tablespoons sea salt 1 pound young green beans, trimmed 2 tablespoons red pepper flakes, or to taste 4 garlic cloves, peeled and smashed 1 teaspoon black peppercorns 2 large...