Tat Soi Noodle Soup

Ingredients:

• 1 serving of soba or egg noodles
• 2 cups of chicken or vegetable stock (preferably homemade)
• 1 generous handful of tatsoi or bok choi leaves
• I tbsp chili garlic sauce
• 1 tsp of soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil (optional)
• 1 tsp of fish sauce (optional)
• a handful of cilantro

Instructions:

1. Bring a pot of water to a boil and cook the noodles, according to package instructions. Strain and leave aside.
2. Now, heat the broth in the pot. When it comes to a boil, lower the temperature and add the remaining ingredients. Let it simmer for a minute, then add the noodles. Stir for 30 seconds and then pour. Voilà!

https://tastygood.wordpress.com/2011/09/11/tatsoi-noodle-soup/

Indian Root Vegetable Curry

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, sliced vertically
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 tablespoon ground turmeric
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon cayenne pepper, or to taste
• 2 cups vegetable broth
• 1 can (15-ounce) coconut milk, regular or light
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium turnips, peeled and cubed
• 1 bunch turnip greens, coarsely chopped
• Salt and freshly ground black pepper
• Brown basmati rice, for serving

Instructions:

1. Heat canola oil in a large saucepan over medium-high heat.  Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.  Add the garlic, ginger, turmeric, cumin, coriander and cayenne.  Stir briefly (approximately 30 seconds) or until fragrant.
2. Add the vegetable broth, coconut milk, carrots and turnips.  Bring to a boil, reduce heat to low, cover and simmer 15-20 minutes or until vegetables are tender.
3. Add the turnip greens in handfuls if necessary, allowing each to wilt.  Season to taste with salt and black pepper.
4. Serve with brown basmati rice.

https://www.fromachefskitchen.com/indian-root-vegetable-curry/

Pan Roasted Radishes

Ingredients

• Cooking spray
• 1 pound red radishes, any shape, (about 3 bunches), halved lengthwise
• 1/2 tablespoon butter
• 2 whole sprigs fresh thyme
• 1 garlic clove, smashed with a knife
• 1/8 teaspoon kosher salt

Instructions:

1. Fire up a large skillet. Medium-high.
2. Spray evenly with cooking spray.
3. Add the radishes. Using a wooden spoon, tumble the radishes in the pan while blistering and browning, about 1 minute. There are plenty of natural sugars to play with in those radishes.
4. When the radishes look toasted in areas and slightly pan-charred in others, lower the heat somewhere between medium-low to low (essentially, we want the radishes to sweat now, not roast, so low and controlled is the answer).
5. Tumble again. Monitor while the radishes collapse a bit. You'll see them getting tender before your eyes. Cook for about 6 minutes, tumbling occasionally.
6. Pierce one with a fork, not a knife. If it's tender, pick it up ceremoniously. Wave it in the air to cool it down. Sway your hips, too. It's cool to dance when you cook. Now, taste. You'll want to experience this flavor, even pre-seasoned.
7. Hopefully, they're not quite ready yet. Add the butter, the thyme sprigs, and the smashed garlic clove to the pan. Raise the heat to medium-high. Tumble for about 1 minute, allowing the garlic to toast. Season with salt.

https://www.myrecipes.com/recipe/pan-roasted-radishes