Makes 60-70 dumplings depending on amount of filling used Ingredients • 2 tsp salt • 1+ lb ground pork • 1 lb Chinese cabbage • 10 oz chicken broth • 1 bunch green onions, thinly sliced • 2” knob of ginger, chopped • .6 tsp white pepper powder • 3 tsp soy sauce • 3 [...]
Summer gardens are exploding with the last vestiges of produce. Here’s a great salad to put those veggies to good use. The lemon vinaigrette is equally as tasty and bright tossed into a pasta salad or drizzled over roasted veggie like zucchini, yellow summer squash, asparagus, green beans or potatoes. Chopped Salad Serves 2 [...]
Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.” Serves 4 • 2 blocks of firm tofu (about 24 oz) • ½ c arrowroot powder (add as needed to dust the tofu) • 3 Tbsp oil (sesame oil for strong flavor, grapeseed oil for mild flavor, etc.) • 2 Tbsp [...]
Presented by Soko Starobin in the Co-op Class "Cooking Tofu with Japanese Umami Ingredients." Serves 4 • 2 blocks of soft silken tofu (about 24 oz) • 3 oz Enoki or Eringi mushrooms For the Dashi liquid (Umami broth) • 2 c water for soaking • 5 g dried Shiitake mushrooms • 5 g dried [...]
Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, “Indian Curries.” Makes 3 cups or 6, 1/2cup servings This is a quick and easy way to prepare potatoes. Can be made with boiled or raw potatoes. Serve with roti or bread. • 3 medium [...]
Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, "Indian Curries." Makes 8, 3/4cup servings On those late days at the office, this is my standby last-minute bean dish. Everyone loves it, and it’s easy to pull together in less than thirty minutes. [...]
Presented by Madhu Gadia, MS RD, Author of The Indian Vegan Kitchen and New Indian Home Cooking, in the Co-op Class, "Indian Curries." Matar-paneer is an essential dish in most Indian restaurants, loved by adults and children alike. The traditional version is typically made with yogurt and/or cream, along with paneer (firm cheese). If you [...]
Presented by Theresa Munkvold, RD, Diet & Nutrition Counseling, in the Co-op Class "Healthy Quick Meals for Summer." • 4 c young arugula leaves or a spring salad mix, rinsed and dried • 1 c cherry tomatoes, halved • 1/4 c pine nuts, toasted • 2 Tbsp extra virgin olive oil • 1 Tbsp rice [...]
Orecchiette, plural of orecchiette, means “little ears” in Italian. It is the pasta of the Puglia region of southern Italy (located in the “boot heel”) where it is made with only flour and water. Eggs have never been included in this pasta because they were once considered a luxury to those living in southern Italy.Orecchiette, [...]
Recipe by Becky Ringsby, Savor Specialty Chef Services Slaw • 2 c broccoli and/or cabbage slaw • 2 shallots, sliced (optional) • 1/2 c seasoned rice vinegar • scant 1/2 c sugar Sauce • 1 c Mexican crema or make an approximation: • plain Greek yogurt, or sour cream • Squeeze fresh lime juice, to [...]
