Pickled Salad Turnips
- 1 bunch hakurei turnips (approximately six, see note)
- 1 teaspoon salt
- 1/2 cup rice wine vinegar
- 1 teaspoon sugar
- 1/2 tea black peppercorns, crushed
- 3 thin slices of ginger
- Small piece of beet (optional)
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add a small piece of beet if you’d like to make them pink!
Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week
Kale and Spinach Fritata
- 4 eggs
- 1 tablespoon milk
- Salt and freshly ground pepper to taste
- ½ to ¾ cup finely chopped blanched spinach, chard, kale or beet greens (to taste)
- 1 garlic clove, minced or pureed
- 1 tablespoon, tightly packed, freshly grated Parmesan
- 2 teaspoons extra virgin olive oil
- Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
From The New York Times
Simple Lemon Pasta with Pea Shoots and Parmesan
- 2 heaping cups fresh pea shoots or pea tendrils
- Zest of 1 large lemon
- 1/4 cup lemon juice
- 1/3 cup good-quality extra virgin olive oil
- 1 cup grated parmesan cheese, plus extra for garnish (see recipe notes)
- Fresh ground black pepper, to taste
- 1/2 lb. spaghetti
- 1/2 cup pasta water (reserved from when you cook the spaghetti)
- Kosher salt, to taste
- If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
- In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
- Cook spaghetti in very salty water until al dente.
- Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
- Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
- Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
- Taste pasta and add a pinch of kosher salt to taste.
- Top pasta with additional parmesan cheese for garnish and serve immediately.