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Chinese cabbage salad with sesame and toasted almonds


1 head chinese cabbage, chopped 4 green onions, chopped 1-2 garlic cloves, minced 1 tablespoon fresh ginger, minced 1 carrot, shredded 1 red pepper, sliced thin (optional) 1 tablespoon sunflower seed 1 tablespoon sesame seed 1 cup sliced almonds 1/2 cup sugar 1/2-3/4 cup oil 1/2 teaspoon sesame oil 1/4 cup rice wine vinegar 1 tablespoon soy sauce salt and pepper Toast sunflower seeds, sesame… Read more »


Leeks Vinaigrette


8 medium leeks, trimmed of tough green parts Kosher salt, to taste 5 tbsp. red wine vinegar 2 tsp. Dijon mustard Freshly ground white pepper, to taste 7 tbsp. olive oil 4 sprigs parsley or thyme 1 hard-boiled egg, chopped 1. Starting about 1″ above root end, slice leeks lengthwise, but not all the way… Read more »


Butternut squash and leek latkes


2 3/4 cups butternut squash – peeled, seeded and coarsely grated 1 medium leek – halved, thoroughly washed and cut crosswise in 1/4″ slices (1 1/4 cups) 2 tablespoons unbleached all-purpose flour 3/4 teaspoon sea salt freshly ground black pepper to taste 2 extra large eggs – lightly beaten olive oil for the pan 1/3 cup… Read more »