•  3/4 pound firm tofu, cut into 1-inch cubes

• 2 tablespoons canola oil

• 1/2 cup coarsely chopped shallot or red onion

• 4 lengthwise slices peeled fresh ginger (2 inches long, 1 inch wide, 1/8 inch thick), coarsely chopped

• 1 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 2 whole dried red chilies, like Thai, cayenne or arbol

• 1 tablespoon coriander seeds, ground

• Salt to taste

• 1/4 teaspoon cayenne

• 1/4 teaspoon ground turmeric

• 1- 1/2 pounds fresh spinach, stems trimmed at the end and washed in 2 changes of water, or 12 ounces baby spinach, rinsed

• 1/2 cup drained yogurt

•  1/4 teaspoon cornstarch

 1.Drain the tofu on paper towels. Heat 1 tablespoon of the oil over medium-high heat in a wok or a large, heavy lidded skillet and add the tofu. Stir-fry until golden brown and remove from the heat.

 2. Combine the shallot or onion and the ginger in a food processor or mini-chop and blend until finely minced, almost a paste.

 3. Heat the remaining oil over medium-high heat in a wok or skillet and add the cumin seeds, fennel seeds and whole chilies. Cook, stirring, for about 15 seconds, or until the spices are fragrant and reddish-brown. Add the onion and ginger and stir-fry until it is lightly browned, about 3 minutes. Add the coriander, salt, cayenne and turmeric, stir for about 10 seconds and add the spinach in batches, adding the next batch after the first batch wilts and stirring and scraping the bottom of the pan to deglaze.

 4. Stir in the tofu, cover, reduce the heat to medium-low and simmer, stirring occasionally, for 2 to 3 minutes, until the spinach is uniformly wilted and the tofu is warmed through.

 5. Whisk the cornstarch into the yogurt. Remove the pan from the heat, remove the chilies, and stir in the yogurt. Taste, adjust salt and serve with rice or other grains.

Ingredients

• 24 shiitake mushrooms (2-3 oz)
• 2 carrots, cut into 1/2” by 2” sticks OR rangiri
• 2-8oz cans bamboo shoots, rinsed (substitute celery)
• 2-14oz extra firm tofu cubed (I pressed to preserve integrity)
• 1 t pepper
• 4 c sliced green cabbage (napa)
• 4-1/3 c water divided
• 4 c mushroom or vegetable broth
• 1/4 c rice vinegar
• 1/4 c red wine vinegar
• 1/4 c soy sauce
• 1 T sriracha
• 3 T cornstarch
• 1 T toasted sesame oil
• 3 c cooked lo mein noodles (about 6oz dry)
• 1 c sliced scallions

1. Discard mushroom stems and cut the caps into 1/2in pieces. Spread the mushroom pieces in the bottom of a saucepan. Add carrots and bamboo. Add tofu. Sprinkle with pepper. Top with cabbage.
2. Combine 4c water, broth, both vinegars, soy sauce, sriracha in a bowl and add to the saucepan.
3. Cover and cook for and hour or two on high.
4. Whisk the remaining 1/3c water, cornstarch and sesame oil in a bowl. Stir in the soup. Cover and cook on high for approx 20 min. Stir in noodles, voer and heat through for 10 min. Serve topped with scallions and more soy or sriracha if needed.

• 8 oz slender green beans (such as haricots verts), trimmed
• 4 med. red-skinned potatoes (about 1 lb), cut into ½-inch-thick wedges

            Vinaigrette

• ¼ c fresh lemon juice
• 1 small shallot, minced (about 2 T)
• 2 t Dijon mustard
• 2 t minced fresh thyme
• ¾ t fine sea salt
• ¼ t freshly ground black pepper
• ½ c extra virgin olive oil

            Salad

• 1 large head butter lettuce, leaves separated and larger leaves torn in half
• 3 ripe tomatoes, cut into wedges, or 10 to 12 cherry tomatoes, halved
• Fine sea salt and freshly ground black pepper
• 1 log Peppercorn-Crusted Tofu Chèvre, sliced into rounds
• ⅓ c niçoise or kalamata olives
• 2 T capers, drained
• 1½ T minced fresh flat-leaf parsley

Cook the green beans in a large pot of boiling salted water until they are crisp-tender, about 4 minutes. Drain and submerge the green beans in a bowl of ice water just until they are cold. Drain beans again and pat dry. Set aside.

Place the potatoes in a steamer basket set in a saucepan filled with 1 inch of simmering water. Cover and steam until they are just tender and still hold their shape, about 8 minutes. Set aside to cool completely.

Meanwhile, whisk the lemon juice, shallot, mustard, thyme, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend well.

Arrange the lettuce on a serving platter or in a large shallow salad bowl. Place the green beans, potatoes, and tomatoes in a large bowl. Toss with enough of the vinaigrette to coat, then season to taste with salt and pepper. Spoon the beans, potatoes, and tomatoes atop the lettuce. Arrange the tofu cheese slices amid the vegetables. Sprinkle the olives, capers, and parsley over the salad. Spoon on more vinaigrette and serve immediately.

• 1 (12-oz) container water-packed extra-firm tofu, drained and halved
• 1 large clove garlic
• 2 T yellow miso
• 3 t extra virgin olive oil, divided
• ¾ t fine sea salt
• Black or multicolor peppercorns

Pat the tofu dry with paper towels, then set in a colander over a bowl. Cover the tofu with plastic wrap, then place 3 heavy cans, each at least 14 ounces, on the tofu to help extract the excess liquid. Refrigerate for at least 4 hours or overnight.

Mince garlic in a food processor. Pat the tofu halves with paper towels to absorb any excess moisture, then add to the food processor. Add the miso, 2 tsp of the olive oil, and the salt, and blend until the mixture is very smooth, stopping the machine occasionally and scraping the bottom and sides of the bowl.

Scrape the tofu cheese onto the center of a sheet of plastic wrap on a work surface, then wrap the cheese to form a log. Refrigerate for 1 hour.

Preheat the oven to 375°F. Unwrap cheese log and place it on a baking sheet. Brush lightly with the remaining 1 tsp oil and bake just until warmed through but the center is still creamy, about 25 minutes.

Grind peppercorns, sprinkle on cheese, and pat gently to adhere.

•             2 pounds red cabbage, cored and finely shredded
•             1 medium onion, peeled and grated
•             2 McIntosh or Granny Smith apples, peeled, cored and grated
•             1 large Bartlett pear, peeled, cored and grated
•             4 cloves
•             8 black peppercorns
•             1/2 cup golden raisins
•             1/2 cup red currant jelly
•             1 tablespoon salt, plus more to taste
•             1/2 teaspoon freshly ground black pepper
•             1/4 cup plus 2 tablespoons sugar
•             1 cinnamon stick
•             1 bay leaf
•             1 teaspoon ground nutmeg
•             1 750-milliliter bottle dry red wine

1. Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.

2. Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.

• ¼ c olive oil
• 2 onions, thinly sliced
• 2 t cumin seeds
• Sea salt
• 1 ⅓ c dried green lentils
• 2 bay leaves
• ¾ c basmati rice
• Leaves from a small bunch of cilantro, roughly chopped

Heat the oil in a skillet set over medium heat. Add the onions, cumin, and a generous pinch of salt. Cook for 8–10 minutes, stirring often, until soft and golden brown. Remove from heat.

Bring a large saucepan of water to a boil. Add lentils and bay leaves, reduce the heat to a medium simmer, and cook for 15 minutes. Add rice and stir; cook for 15–20 minutes, until both the lentils and rice are tender. Drain well and transfer to a large bowl.

Stir in half of the onion mixture and the cilantro. Return the pan with the remaining onion mixture to high heat and cook until dark golden brown and crispy. Spoon the crispy onion mixture over the lentils, and serve hot.

• 1/2 small red onion, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons dry white wine
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon whole-grain mustard
• 2 teaspoons mild honey
• 1 teaspoon salt
• 1 pound firm tofu, drained

Preheat the oven to 350°F.

In a bowl, combine the onion, oil, vinegar, wine, dill, mustard, honey, and salt.

Pat the tofu dry with paper towels. Slice the block 1/2 inch thick. You should get 12 pieces.

Place the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu.

Bake for 45 minutes, or until the marinade is no longer liquid, and the onions are crisp and caramelized.

Serve as a vegetarian entree on top of a bed of lentils or rice. The tofu is great room temperature or warm.

• 1 lb yellow wax beans or fresh green beans too!
• 2 medium sized carrots
• 2 medium potatoes cubed
• 1 onion sliced
• large T. butter
• 1 heaping T. flour
• salt and pepper
• 1/2 c. half and half
• 2 tbls vinegar

Slice beans into french cut. Put all ingredients into to pot cover with water and cook. Add butter, cook until tender. Add flour to water to thicken, then season to taste with salt and pepper. Add  vinegar, half and half.

• 6 large russet or red potatoes
• 1 huge onion or 2 large
• 6 eggs

DRESSING

• 1-1 1/2 c. miracle whip (it’s true Gene!) - adjust to taste
• 1/4 c. french’s mustard
• 1/4 c. vinegar
• 1/3 c. milk
• salt to taste
• “quite a bit of pepper” or about 1 tsp.

Boil potatoes until done, peel, slice, chop onion. Boil peel and chop eggs. Mix dressing ingredients together and add potatoes and eggs. 

• 6-8 cukes(small is best - pickling cukes are really good) slice very thin(paper thin)
• 1 medium onion - minced finely
• 4-5 T. salt-mix into cukes, let stand (draws water out)
• 2 heaping T. sour cream
• 1 cup (or more) whole cream (or 1/2 and 1/2 if you have to)
• 2 glugs apple cider vinegar - to taste
• If too vinegary add more salt
• Pepper and salt to taste 

Let cukes, onions, and salt sit for about an hour (minimum 1/2 hour). Mix remaining ingredients together.  Add cukes, chill and serve