Baked frisee and egg cups

  Sorry, this isn’t an actual recipe – as in no quantities or anything, just a great idea of what to do with your frisée endive.  Sauté the frisée in olive oil with garlic, onion, and a touch of maple syrup.  Line a cupcake tin with strips of bacon,...

Genius Kale Salad

from 101cookbooks.com There is a special kale salad in the new Food52 Genius Recipes cookbook. It’s from Northern Spy Food Co. Shredded kale is tossed with olive oil and freshly squeezed lemon juice, and accented with rough-cut almonds, roasted squash (or, this...

Oven Roasted Okra

from Pat Oswood 2 pounds okra – trim off stem ends 3 tbsp. olive oil 1/2 tsp. salt Lemon Toss okra in olive oil. Place in one layer on sheet pan. Roast at 450 degrees ’til bright green with browned spots (8-10 minutes). Serve with salt and...

Crispy Tofu Daikon Stir-fry

from markbittman.com If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy...

Daikon-Carrot Salad

from food network.com Ingredients 1 1/2 pounds daikon, peeled Kosher salt 1 pound carrots 1 tablespoon grated peeled ginger 3 tablespoons unseasoned rice vinegar 2 teaspoons fresh lime juice 1/4 cup vegetable oil 1 teaspoon toasted sesame oil 1 3/4 teaspoons white...

Carrot-Daikon Pickle

Adapted from saveur.com This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, Bánh Mì (the spicy Vietnamese baguette pork sandwich), or salads like the Lotus Stem Salad. MAKES ABOUT 3 CUPS INGREDIENTS: ½ lb....

Making Sour Pickles

Excerpted from Wild Fermentation… by Sandor Katz Making Sour Pickles Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles. Most of what is sold in stores as pickles, and even what home canners pickle,...