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

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

Tomato Braised Lentils

Lentils, a type of pulse or legume, have been a part of the human diet for thousands of years and were one of the first crops domesticated in the Near East. They are an excellent and inexpensive source of protein and so an important part of the diet in parts of the world with large vegetarian populations. Lentils are easy to cook and a versatile ingredient, which lend them well to an array of dishes aside from lentil soup. I like braised lentils along side feta roasted potatoes and fried sweet potatoes.

Any type of lentil will work for this dish, though water amounts and cooking times might require adjustments.

1 c lentils

1 medium carrot, peeled and finely diced

1 stalk celery, trimmed and finely diced

1 medium yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

½ c white wine

3 c water plus more as necessary

1 c tomato purée

1 tbsp parsley, finely chopped

½ tsp oregano, finely chopped

½ tsp basil finely chopped

1 tbsp olive oil

salt and pepper

1. Heat olive oil in a medium Dutch oven or similar style heavy-bottomed pot over medium heat. Add onion, carrot and celery and sauté until translucent, about 5 minutes. Add garlic and lentils, stir to combine, add wine and bring to a simmer. Add water, cover pot, reduce heat to medium or medium-low and simmer lentils until tender, about 30-45 minutes.

2. Once lentils are tender, stir in tomato purée, bring to a simmer, cover and braise until liquid has been reduced.

3. Add freshly chopped herbs, remove lentils from heat and set aside for about 10 minutes. Season to taste with salt and pepper. Serve warm or room temperature

Serves 3-4

White Wine Sangria

I prefer white wine to red wine, though I have little actual wine knowledge. Sangria is a wine punch typically made with red wine; I have recently started to make sangria with white instead. White wine sangria is fresh and lovely in both look and taste. Though a fitting warm weather beverage, I like it just as much in cold weather, for a white alternative to mulled wine.

Many different fruits and berries may be added depending upon availability and preference. Most fairly inexpensive white wines will work well.

1 bottle white wine

½ c water

½ c sugar

1 lemon, thinly sliced

1 c fresh berries

12 oz seltzer water

1. Place water and sugar in a small pan. Bring to a boil, simmer until sugar has been dissolved and remove the simple syrup from heat.

2. Place sliced lemon in a large glass container. Pour syrup over lemons and set aside until syrup has cooled. Once syrup has cooled add berries and wine to jar.

3. Refrigerate wine mixture until cold and ready to serve. Just before serving, add seltzer water. Serve chilled over ice.

Makes about 4 cups

Mulled Wine with Orange

Mulled wine is a perfect cold weather beverage. Thanks to my Swedish roots, I grew up drinking a variation of mulled wine called glögg, which was stronger due to the addition of hard alcohol. Both versions are very good, though mulled wine without hard alcohol seems a more versatile beverage. I have been making it for various social gatherings as a more festive alternative to straight wine. Not only does it taste warm and delicious, it makes the house smell like orange and spices, especially fitting for winter. White wine sangria is a perfect counterpart to mulled wine.

Most any inexpensive variety of red wine will work. Spices may be increased or decreased according to preference.

1 bottle red wine

1 c water

½ c sugar

1 orange, thinly sliced

2 cinnamon sticks

¼ tsp black peppercorns

4 cloves

1. Combine all ingredients in a large pan. Bring to a simmer over medium heat, simmering until sugar has been dissolved. Once sugar has dissolved, remove from heat and allow to rest at least 4 hours. Reheat wine over low heat as necessary.

2. Serve mulled wine hot.

Makes about 4 cups

Sesame Rice with Tofu and Vegetables

Stir-fried vegetables and tofu over rice has been a standby meal for most of my life, both as a child and as an adult. It is quick, easy, fresh and delicious. Over the years, I have tried many different versions with roughly the same ingredients. I have come to discover the flavors meld and balance better when the rice is combined into the stir-fry, and I now prefer this method of preparation. Soups, such as mustard green or butternut squash, and salads, like green beans amandine and arugula with orange, make perfect additions to sesame rice.

I find fresh firm tofu packed in water to be the best option for frying. Soy sauce may be used instead of tamari.

2 c cooked sushi rice

1 tbsp toasted sesame seeds

5-6 small bok choy, trimmed and cut in half lengthwise

1 red pepper, trimmed and diced

1 medium carrot, trimmed and diced

1 medium red potato, cut into ¼ inch cubes

1 c extra firm tofu, cut into ¼ inch cubes

1 stick burdock, peeled and thinly sliced

5-7 shitake mushrooms, trimmed and sliced

1 clove garlic, pressed or minced

1 tsp fresh ginger, finely grated

¼ c mirin

¼ c tamari

3 tbsp vegetable oil

pepper

1. Place cooked rice in a large mixing bowl and set aside.

2. Meanwhile heat 1 tbsp oil over medium heat in a large skillet. Add tofu, fry until golden brown, turning occasionally to prevent sticking. Once browned, add tofu to rice and set aside.

3. Clean skillet and heat 1 tbsp oil over medium heat. Add potatoes, fry until golden brown and tender, stirring occasionally to prevent sticking. Once browned, add potatoes to rice and set aside.

4. Clean skillet and heat 1 tbsp oil over medium heat. Add burdock and fry until slightly browned. Add carrots and mushrooms, continue to fry until both the carrots and burdock are tender. Finally, add red pepper, bok choy, garlic, ginger, mirin and tamari. Stir, cover and simmer for 1-2 minutes, until bok choy is brilliant green. Remove from heat and add to rice in mixing bowl.

5. Gently combine all the ingredients in the mixing bowl, add sesame seeds and pepper to taste. Serve warm or room temperature.

Serves 3-4

Bacon Braised Chicken with Kidney Beans and Kale

Kale is a perfect fall green, beautifully hearty and readily available. A descendant of wild cabbage from Asia, the central leaves of kale do not form the head common to modern cabbages. Believed to have been brought to Europe around 600 BCE by the Celts, kale was subsequently brought to the United States by English settlers during the 17th century. The kidney beans I used for this recipe were grown by my dear friends in Maine on Six River Farm. Socca, brown rice fritters or creamy polenta make perfect grain sides for braised chicken.

I used lacinato or dinosaur kale for this dish, but any variety of kale may be used. Kidney beans add a nice rich color to the dish, but other types of bean such as white or pinto would work as well.

1 lb chicken thighs, boneless and skinless

2 strips bacon, thinly sliced

1 onion, thinly sliced

½ red pepper, trimmed and diced

1 large carrot, trimmed and cut into ¼ inch cubes

1 bunch kale, trimmed and thinly sliced widthwise

2 c cooked kidney beans

½ white wine

1 c chicken stock

¼ c parsley, finely chopped

2 cloves garlic, pressed or finely minced

2 tbsp olive oil

salt and pepper

1. Heat olive oil over medium-low heat in a medium skillet, add onions and cook, stirring often until caramelized to a deep golden brown, 15-20 minutes. Once caramelized remove from heat and set aside.

2. Meanwhile, heat a large Dutch oven over medium-low heat. Add the bacon, stirring often until barely done. Add the chicken to the bacon and brown both sides, about 4-5 minutes per side. Bring the heat up to medium, add the white wine, garlic and carrot, stir to combine and allow to simmer, stirring occasionally, until the wine has been reduced to about half.

3. Next, add the red pepper, kidney beans, caramelized onions and chicken stock. Stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, add the kale, stir to combine, cover and allow the kale to cook for 4-5 minutes. Once kale is tender remove from heat.

4. Gently stir in parsley and season to taste with salt and pepper. Serve warm.

Serves 3-4