Sesame Chicken with Mustard Greens and Shiitake Mushrooms

Mushrooms continue to be one of my favorite vegetables; both their firm yet tender texture and earthy flavor are appealing to me. Shiitake mushrooms are no exception, and might even be one the best varieties due to lovely appearance and smoky taste. Native to south Asia, shiitake mushrooms have been used in both medicine and cuisine for thousands of years. Though known by different names depending upon the country, the term shiitake, as we use in the States, is Japanese and refers to the type of evergreen tree on which shiitake mushrooms, among others, grow. Shiitake mushrooms have only been permitted for cultivation in the States since the early 1970s due to confusion with another variety of mushroom, Lentinus lepideus, which is an invasive species and prohibited by the USDA. Like other mushrooms, shiitakes are an excellent source of various vitamins, minerals, fiber and protein. Sesame chicken is especially good with rice and vegetables.

1 lbs chicken thighs, skin and bones removed

1 bunch mustard greens, roughly chopped

2 c shiitakes, stems removed

1 bunch scallions, cut into 2" segments

2 cloves garlic, pressed or finely chopped

¼ c sesame seeds, toasted

1 tbsp vegetable oil

1 tbsp mirin

salt and pepper

1. Place toasted sesame seeds in a bowl, add chicken thighs and toss until well coated. Heat the vegetable oil in a large heavy bottom pan over medium heat, add chicken and brown each side, about 5 minutes per side.

2. Once chicken thighs have browned, add mirin, garlic mustard greens and shitakes, reduce heat to low, cover and braise until mushrooms are tender, 5-10 minutes. Add scallions, gently stir to combine and remove from heat. Season to taste with salt and pepper. Serve chicken warm or room temperature.

Serves 3-4

Mint Buttered Pecan Brussel Sprouts

Vegetable dishes that can easily be served warm, room temperature or chilled, might be one of my favorite dishes to make because they can easily be ingredient dependent and then served with any number of different entrées or other side dishes. I generally buy ingredients depending upon their appeal at the time and only later create a suitable recipe. Brussel sprouts lend themselves well to side dishes, as they are delicious at any temperature and compliment a variety of flavors. Mint buttered pecan brussel sprouts are delicious with and rye berry or wheat berry salad.

Other herbs or nuts may be used in addition to or in place of mint and pecans.

½ lb brussel sprouts, trimmed and quartered lengthwise

¼ c pecans, toasted and roughly chopped

1 tbsp mint, finely chopped

1 tbsp butter

salt and pepper

1. Place brussel sprouts in a steamer basket over water. Bring water to a boil and steam brussel sprouts until just tender and brilliant green, 3-5 minutes. Remove from heat and set aside in a medium-mixing bowl.

2. Heat a small saucepan over medium heat and add butter, olive oil and pecans. Sauté pecans until butter is melted, stir in mint and remove from heat.

3. Toss brussel sprouts with sautéed ingredients. Season to taste with salt and pepper.

4. Serve brussel sprouts warm or room temperature.

Serves 3-4

Toasted Corn and Tomato Salad

I grew up in a family with a deep love for Mexico and for as long as I can remember I have been especially fond of Mexican and so influenced cuisine as their flavors, color and textures are vivid and delicious. I was thinking of Mexican cuisine when I decided to make corn and tomato salad, adding cilantro and oregano, herbs commonly used in Mexico. Skillet toasted corn reminds me of the sweet smoky flavor imparted on corn by grilling, which I very much enjoy. Corn originated in the Americas and has been cultivated by people for thousands of years. I like making corn salad during the summer with tomatoes and corn are in season and abundant. Aside from complimenting any number of Mexican-inspired dishes, toasted corn salad also goes well with braised lentils and brown rice fritters.

Frozen corn may be used instead of or in addition to fresh corn depending upon availability.

2 c fresh corn, removed from cob

1 medium tomato, diced

3 scallions, finely diced

1 clove garlic, pressed or finely chopped

1 tbsp cilantro, finely chopped

½ tsp oregano, finely chopped

1 tsp vegetable oil

salt and pepper

1. Heat a medium skillet over medium-high heat. Add the corn and toast until light-golden brown, about 5 minutes, stirring continually.

2. Once corn is toasted, add oil, scallions and garlic, stir to combine and sauté until fragrant, about 1 minute. Remove ingredients from heat and place in a medium-mixing bowl.

3. Add tomatoes and herbs to toasted corn and stir to combine. Season to taste with salt and pepper. Allow ingredients to marinate at least 1 hour before serving.

4. Serve salad at room temperature.

Serves 3-4

Burdock and Carrot Kinpira

Kinpira refers to the sauté and simmer cooking method commonly utilized to cook root vegetables in Japanese cuisine. Generally soy sauce and mirin, rice wine similar to sake but with a lower alcohol content, are used to simmer the vegetables when making kinpira. Burdock, the taproot of young thistles, is very delicious and when cooked tastes similar to artichoke, another commonly eaten thistle. Burdock lends itself well to kinpira as the sauté and simmering reduced any bitterness in the burdock, making it sweet and tender. Burdock can frequently be found in Asian markets, natural food stores or even larger grocery stores.

2 carrots, peeled and cut into 2" matchsticks

1 12" piece of burdock, peeled and cut into 2" matchsticks

1 tbsp sesame seeds, toasted

¼ c frozen shelled soy beans, defrosted

2 tbsp mirin

2 tbsp soy sauce

1 tsp sugar

1 tbsp vegetable oil

black pepper

1. Heat vegetable oil in a medium skillet over medium heat. Add burdock and sauté, stirring occasionally, until golden brown, about 5 minutes. Add carrots and mirin, reduce heat to medium-low, cover and braise until carrots are tender, about 3 minutes.

2. Next, add sugar, sesame seeds and soy sauce, stir to combine, cover and braise until liquid has been reduced by half, 1-2 minutes. Remove from heat and toss with edamame. Season to taste with ground black pepper.

3. Serve room temperature or chilled.

Serves 3-4

Arugula Salad with Oranges and Almonds

Arugula, also known as eruca or rocket (roquette), is a member of the Brassicaceae family and native to the Mediterranean. For some reason, I spent many years disliking arugula. I recall removing it from sandwiches in Italy and always requesting it to be either omitted or exchanged when ordering. A few years ago something shifted and suddenly arugula became one of my favorite greens and my preferred choice for salads. I make this salad often, as it is quick, fresh and delicious and quite often it accompanies pizza or gnocchi or stuffed vegetables.

For Susan, who requested I post the recipe for this salad.

4 c fresh arugula

¼ c sliced almonds, toasted

1 large orange, segmented

1-2 tbsp parmesan, grated

1 tbsp fresh orange juice

1 tbsp olive oil

salt and pepper

1. In a small bowl, combine orange juice and olive oil. Season dressing to taste with salt and pepper and set aside.

2. In a medium mixing bowl or salad bowl, combine arugula, almonds, Parmesan and oranges. Whisk dressing, slowly drizzle on arugula mixture and gently toss to combine. Serve immediately.

To segment oranges: using a serrated knife, slice the ends off of the orange. Placing the orange on one end, carefully remove the peel working from end to end and rotating orange. After peel is removed, segment the orange by cutting along the edge of each dividing skin.

Serves 3-4

Green Beans Amandine

Amandine, often misspelled as almondine in the States, indicates a dish prepared or garnished with almonds. Native to the Middle East, almond trees are classified along with other cling fruit in the genus Prunus. Botanically speaking, an almond is not truly a nut but instead a drupe with a seed inside a hard shell and outer hull like a peach or cherry. I am fond of cooking with almonds because they have a rich mellow flavor, adding depth to most dishes, especially when they are toasted. Green beans pair well with smashed new potatoes and coconut pumpkin purée.

½ lb green beans, trimmed

¼ c almonds, roughly chopped and toasted

1 tsp parsley, finely chopped

1 clove garlic, pressed or finely chopped

1 tbsp olive oil

salt and pepper

1. Bring a large pot of water to a boil. Boil green beans until brilliant green and tender. Remove from heat, place in a strainer and run under cold water to stop cooking process. Set green beans aside to dry.

2. Meanwhile, heat the olive oil in a small skillet over medium heat and add the almonds, garlic and parsley. Sauté until fragrant, about 1 minute, and remove from heat.

3. Slice green beans in half lengthwise. Gently combine green beans and sautéed ingredients in a medium-mixing bowl. Season to taste with salt and pepper. Serve green beans chilled, room temperature or warm.

Serves 3-4

Arugula Pecan Pesto

Pesto originated in Genoa, Italy and means to crush or pound in Genoese. Traditionally made with basil, hard cheese, pine nuts and olive oil, I like to make both traditional pesto and variations. Arugula makes a nice substitute for basil because of its spicy nutty flavor. Roasted garlic is delicious on its and as an ingredient because it add a smooth and mild garlic flavor. I generally make enough pesto to freeze as an easy option for future dishes. Arugula pesto is delicious over gnocchi and makes a great pizza sauce.

Other hard Italian cheeses may be used instead or in addition to Parmesan. Walnuts or pine nuts may be used instead of pecans.

3 c fresh arugula

½ c parmesan

¼ c pecans, toasted

2 cloves roasted garlic

2 tbsp parsley, stemmed

½ c olive oil

salt and pepper

1. Bring a large pot of water to boil. Add arugula and cook for 1 minute. Place arugula under cold water to stop cooking process and blanch. Once cooled, squeeze water from arugula, tightly wrap in a clean dish towel and set aside.

2. Next, place pecans, parsley, garlic and parmesan into food processor or blender. Blend ingredients until well combined. Add drained arugula to food processor and blend until thoroughly combined. Slowly add olive oil while processing and continue blending into a smooth paste.

3. Season pesto to taste with salt and pepper. Serve as desired. Pesto may be frozen for up to 1 year.

To roast garlic: preheat oven to 400 degrees, sprinkle olive oil on a head of garlic, wrap in tinfoil, place in oven and bake until soft, about 15-20 minutes. Use or refrigerate for up to one week.

Makes about 2 cups

Toasted Walnut and Lemon Chard

I find chard to be one of the milder leafy greens. I like the soft tender texture and lovely color, especially the stems of red and rainbow. For this side dish I used red chard because the colors seem particularly suited for winter, remaining bold after blanching. Chard works as a nice side dish for pasties or stewed pork.

Similar nuts or cheeses may be substituted for the asiago and walnut. Any kind of chard will work well.

1 bunch of chard, thinly sliced

½ c walnuts, toasted and roughly chopped

1 small yellow onion, finely diced

½ lemon, juiced

½ c asiago cheese, grated

1 ½ tbsp olive oil

salt and pepper

1. Bring a large pot of water to boil over high heat. Add chard and cook until bright green and tender, 2-3 minutes. Drain chard and place under cold water to stop the cooking process. Once cool, squeeze out remaining water, wrap chard in a clean towel and set chard aside.

2. Next, heat olive oil in a medium skillet over medium heat. Add onion, sauté until translucent and then remove from heat.

3. Place chard in a large mixing bowl. Add onions, walnuts, cheese and lemon juice and thoroughly combine. Season to taste with salt and pepper. Serve room temperature.

Serves 3-4