Tag Archives | Summer 2010 Recipes


From Irmgard James (chef at Oak Grove School)

Serves 6

2 pounds spaghetti, cooked and drained, rinsed in cold water and set aside
1 bunch of carrots, cleaned and sliced
½ head green cabbage, finely shredded
2 tablespoons grated fresh ginger
4 cloves fresh garlic, chopped
1 chili, diced very fine (optional)
Canola oil
1½ cups soy sauce
2 cups seasoned rice vinegar

In a wok over a full flame, sauté carrots,
ginger, garlic and chile in small amount of
canola oil. Stir-fry until the carrots are pliable.

Add cabbage and stir continuously until soft.

Pour this mixture into a large mixing bowl.

Heat soy sauce and rice vinegar in the wok.

Add the noodles and stir-fry until hot. Then add the noodles to the veggies and mix well.

Place in a serving dish and enjoy!

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From Kate Slaton Dunbar

Candied Pixie Peel:
3 to 4 Pixie tangerines
2 cups water
2 cups sugar

Remove peel from Pixies with a potato peeler, making sure to remove only the peel and not the white pith, which can be bitter. Bring water to a boil, add peels and boil for 8 minutes; remove from water and refill the pot with 2 cups water and bring to a boil.

Add sugar and stir until dissolved, then add peels to the water and sugar, boil until transparent, 10 to 15 minutes. Drain and allow to dry before storing. The sugar liquid may be reserved as Pixie tangerine simple syrup.

1 pound salad greens, washed and dried
3 ounces goat cheese
½ red onion, thinly sliced
1 to 2 avocados, sliced
1 to 2 fresh tomatoes, sliced
3 to 4 Pixie tangerines (from candied peel)
Juice from 2 Pixie tangerines (1/8 to 1/4 cup of juice, depending on your taste)
¼ cup red wine vinegar
2/3 cup olive oil
1 tablespoon good Dijon mustard
Salt and pepper to taste

Thinly slice red onion and place in a small bowl. Pour red wine vinegar over onion and let sit for 15 … Read More

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¼ cup olive oil
4 to 6 cloves garlic, minced
2 limes, juiced
¼ teaspoon red pepper flakes
½ teaspoon sea salt
½ teaspoon cumin
½ cup parsley, chopped finely

To make the mojo de ajo sauce, heat the oil and the garlic in a small saucepan for about 8–10 minutes on low heat until the garlic is soft. It should not get browned. Remove from the heat and allow to cool for a few minutes. Stir in the lime juice, red chile pepper flakes, cumin, salt and the finely chopped parsley. Drizzle the mojo de ajo over freshly made tortillas, beans or steak

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5 pounds green cabbage
4 cups of mulberries
3 tablespoons sea salt
1 gallon ceramic crock or glass jar
Lid or plate that fits inside crock
Bottle filled with water (or a scrubbed and boiled rock)
Cloth cover

Mulberries are famous as a wine ingredients because they so easily ferment and have a deep, rich flavor as a result of this process. This recipe combines the sweetness of the mulberry with the sour of green cabbage to form an unconventional sauerkraut and tonic. Serve with ripe avocados.

Shred the cabbage in a food processor or by hand. Layer the crock or jar with a few inches of cabbage, then a layer of mulberries, then sprinkle some salt on top. Continue with the cabbage and mulberry layers, topping with salt, until you reach the neck of the jar or crock. Press it down with a plate, or pack it down using a tool like a thick bamboo stick, to force the water out of the mixture. The
idea is for the brine to cover the kraut, which protects it from mold. Sometimes, if it is juicy enough, and packed well enough, you don’t need a weight to insure the mixture … Read More

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