June 12, 2018

Greetings All!

I hope you all had amazing salads and fresh vegetable dishes last week. This week there are more greens (surprise!) and a few other interesting things.

This week one of the other interesting things is Napa cabbage. Here’s a great recipe for shrimp with Napa cabbage and ginger. It’s pretty quick to make and is nice light hot weather fare. Just add rice.


1 bunch scallions

1 lb large shrimp in shell (16 to 20 per lb), peeled and deveined (you can buy them already shelled and deveined).

2 TBS medium-dry sherry

1 tsp cornstarch

1/4 tsp white pepper

1 tsp salt

1 (2-lb) head Napa cabbage, quartered lengthwise, cored, and cut crosswise into 1 1/2-inch pieces (10 cups)

3 TBS vegetable oil

1 tsp minced peeled fresh ginger

1 red bell pepper, cut into 1/4-inch-wide strips (1 cup)

1 TBS soy sauce



  • 1. Cut the white and pale green parts of the scallions into 2-inch pieces and thinly slice the dark green parts.
  • 2. Stir together the shrimp, 1 TBS sherry, cornstarch, white pepper, and 1/2 tsp salt in a bowl.
  • 3. Rinse the cabbage in a colander. Tap the colander lightly, then transfer the cabbage to a large bowl with excess water clinging to the leaves.
  • 4. Heat a 14-inch wok or 12-inch heavy skillet over high heat until it is beginning to smoke, then add 2 TBS oil. When the oil begins to smoke, add the shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer the shrimp to a clean bowl.
  • 5. Add the remaining TBS oil to the pan and heat until it is just smoking, then stir-fry the ginger and white and pale green parts of the scallions until they are slightly softened, about 2 minutes.
  • 6. Add the bell pepper and stir-fry until it is softened, about 2 minutes. Stir in the remaining tablespoon of sherry and cook until most of the liquid is evaporated.
  • 7. Add the cabbage with water from the bowl, the soy sauce, and the remaining 1/2 tsp salt and cook, covered, until the cabbage is tender, about 5 minutes.
  • 8. Stir in the shrimp along with any juices accumulated in the bowl and simmer, uncovered, until the shrimp are just cooked through, about 1 minute. Add the scallion greens and toss to combine well. Serve with brown or white rice.


HELPFUL HINT: You could add mushrooms to this mixture, or thinly sliced carrots, celery and my favorite, thinly sliced or grated garlic. This dish is also good with broad noodles instead of rice.

ANOTHER HELPFUL HINT: You can peel the ginger using a regular vegetable peeler, but the edge of a spoon does a good job of scraping out all those crevices.

I hope you enjoy this recipe and have a delicious week!








August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.



3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped



1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!