¼ cup Balsamic vinegar
¼ cup Olive oil
2 cloves garlic (minced)
Slice larger squash, or poke holes in small ones. Marinated in sauce for at least 20 mins. Put on skewers, use a bbq basket for smaller squash. Bbq for 5-8 mins
1 leek and or fennel bulb
1-2 Tbsp olive oil
1/4 tsp each salt and pepper
1/2 cup green lentils, rinsed clean
1 cup stock or water
4 big handfuls kale, baby spinach, or spring greens
¼ cup pecans, or sunflower seeds or favorite nut or seed
¼ cup of goat cheese or feta (optional)
Serve with Tahini Dressing
1/4 cup tahini (sesame seed paste)
1/2 lemon, juiced
2 Tbsp maple syrup (or sweetener of choice)
3-4 Tbsp good olive oil
Pinch each salt and pepper
Preheat oven to 400 degrees F and lightly grease a baking sheet.
Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside. Add chopped leeks,fennel and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks and fennel from pan and continue roasting beets for an additional 10-15 minutes. Set aside. prepare dressing by adding all ingredients to a jar and shake vigorously.If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step.Combine all ingredients into a large mixing bowl, add dressing and toss to coat.
A very sweet early onion. Use them for greek salad or anywhere a recipe calls for red onions or even shallots.
Toss in oil and sprinkle with paprika
bake at 400F for 40 mins
Guy Pat Guai Gu Pow (spicy chicken with basil and garlic)
2 chicken breasts (diced or or small cubes)
Assorted in season veggies (2-4 cups)
4 oz Basil leaves stems removed
4 cloves of garlic minced
2-5 thai chilies
1dash fish sauce
2 tbsp soy sauce
2 tbsp oyster sauce
½ tsp sugar
½ cup chicken stock
Saute garlic and chillis until golden. Add chicken stir until cooked. Add stock, soy, and oyster sauce. Add veggies in order of cooking time. Sprinkle in sugar and dash of fish sauce. Adding greens and basil last. wilt basil lightly. Serve over rice with a fried egg.
Green Goddess dressing
2 cups basil (stems removed)
1 cup apple cider vinegar
1 cup oil
¼ cup honey
Combine all ingredients. Blend on high speed in blender until smooth. Transfer to an airtight jar. Store in the fridge.
½ small head red cabbage
½ small head green cabbage
2 kohlrabi shredded
2 carrots shredded
small onion, shallot or green onions
cilantro or basil (optional).
Chop and combine all veggies. toss in dressing of choice. let stand 20 mins. toss again before serving
4 cloves of Garlic minced
¼ cup lemon juice
¼ cup oil
1 Tbsp miso paste
Place all ingredients in a jar and shake vigorously
Serve with our delicious organic romaine lettuce
Ginger Pickled Hakurei Turnips
1 bunch hakurei turnips
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Wash turnips well and slice them thinly (a mandolin works well if you have one).
Place turnip slices in a small bowl and toss with the salt.
Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes.
Drain turnips of the salty water and pack into a pint sized mason jar.
Add vinegar, sugar, pepper and ginger slices.
Apply a watertight lid and shake to combine.
Place pickled turnips in the fridge and chill before eating.
Pickles can be eaten within an hour of being made and will keep for weeks. Can if you want longer storage.
Power greens saute
Pac choy, kale, or cabbage
garlic syrup or balsamic vinegar
salt and pepper to taste
We eat this for lunch often. the type or green depending on what is in season. easy to prepare in under 5 mins. the acidity of the vinegar add a sweetness when cooked.
Cut off end of pac choy and use whole leaf and steam. Flash fry in hot pan. Add vinegar or syrup. Add 2 cups cooked short grain brown rice
4 Elements Recipe Blog
We are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed.