Coleslaw

Good ol' slaw, there are many versions, here's one...

Ingredients

• 1 large head cabbage, shredded
• 2 medium carrots, shredded
• 1 teaspoon celery seed
• 1 cup vegetable oil
• 1 cup sugar
• ½ cup vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 medium onion, quartered

Directions

In a large bowl, toss cabbage, carrots and celery seed. Place the remaining ingredients in a blender or food processor; cover and process until combined. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 2 hours. Yields 10-12 servings.

Carrots Braised in Marsala Wine

For this simple dish to taste extraordinary, you need the best-quality Italian dry Marsala. Or just use white wine and I’m sure it would be delicious. These carrots don’t need any help!

Ingredients

• 4 tablespoons unsalted butter
•  1 lb carrots, peeled and cut into large matchsticks or 1/4” thick slices
•  Salt & freshly ground black pepper
•  Small grating of fresh nutmeg
•  1/2 teaspoon sugar
•  1/2 cup dry Marsala (or any dry white wine)

Directions

Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.

Melt the butter over moderate heat, so that it melts without taking on any color. •Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently — do not fry — stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. •Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.

Rancho Grande Coleslaw

From Amanda Westoby

Ingredients

• 5 cups shredded green and red cabbage

• 3 cups shredded carrots (preferably of two or more colors)

• 3 or 4 scallions, chopped

• 1 cup chopped fresh cilantro

• 1 stalk celery, thinly sliced

• 14 ounces corn kernels (canned, or cooked and cooled if corn is frozen or fresh)

• 6 ounces black olives, drained and thinly sliced

• 3/4 cup ranch dressing

• 2 tablespoons lime juice

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon chili powder

• 1/4 teaspoon ground cumin

• 3/4 cup crumbled nacho-flavored tortilla chips

Instructions

In a large bowl, combine the cabbage, carrots, scallions, cilantro, celery, corn and olives.

In a separate bowl, combine ranch dressing, lime juice, cayenne, chili powder and cumin.

Pour dressing over the vegetables and mix well. Add crumbled chips, toss again and serve immediately.

Makes 8 servings

Crispy Carrot Puffs

From Rachel Duerst

Ingredients

• Vegetable oil, for deep frying
• 1 cup finely ground cornmeal
• 2/3 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/3 cup honey
• 2/3 cup granulated sugar
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• 3 cups peeled and shredded carrots (preferably of different colors)
• Powdered sugar, for dusting tops of puffs

Directions

Preheat oil in a deep fryer to 400 degrees.

While oil heats, make a batter by stirring together the cornmeal, flour, baking powder, salt, cinnamon, nutmeg, eggs, honey, sugar, milk, vanilla and carrots. Drop large spoonfuls (about 1 tablespoon each) of batter into the hot oil (the puffs will expand as they cook). Fry on one side and then the other for about 1 to 2 minutes, or until golden brown.

Remove the puffs from the oil and cool on paper towels or a wire rack. Use a sifter to dust the tops with powdered sugar. Enjoy while still warm.

Makes about 20 puffs

Carrot Meatloaf Birthday Cake

Adapted from Martha Stewart by LORETTA APABLASA

Meatloaf layers may be prepared up to one day ahead. Reheat at 325 degrees for 15 to 20 minutes, then make the frosting. For the carrot cook-off, Loretta Apablasa used a variety of different colored carrots and added 1 tablespoon of juice from the boiled purple carrot peels to the potatoes to make purple "frosting." She also puréed about 1/2 cup of cooked orange carrots and blended them into another cup of mashed potatoes for orange "frosting."

Ingredients

• 2 tablespoons unsalted butter

• 2 medium onions, finely chopped (about 1 cup)

• 4 cloves of garlic, minced

• 4 1/2 to 5 pounds ground beef (85 percent to 90 percent lean)

• 3/4 cup peeled and finely grated carrots, with peels reserved for garnish

• 1/2 cup tomato sauce

• 2 tablespoons Worcestershire sauce

• 2 eggs, lightly beaten

• 1 cup old-fashioned oatmeal, uncooked

• 2 tablespoons dry mustard

• 1 tablespoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• About 5 cups mashed potatoes

• Meatloaf Sauce (recipe follows)

Instructions

Preheat over to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray; set aside.

Melt butter in a medium skillet over medium heat. Add onion and garlic; cook until softened, about 7 minutes. Transfer to a large bowl; let cool. Add beef, carrots, tomato sauce, Worcestershire sauce, eggs, oatmeal, mustard, salt and pepper; mix thoroughly with your hands.

Divide equally between the two prepared pans, gently pressing. Bake until an instant-read thermometer registers 160 degrees in the center, about 30 minutes. Let stand 5 minutes, carefully remove with a spatula and transfer to a wire rack set over a rimmed baking sheet. Tent with foil.

Meanwhile, bring 2 cups of water to a boil in a small saucepan. Add reserved carrot peels; cook until tender, about 1 minute. Using a slotted spoon, transfer peels to paper towels to drain.

Place 1 meatloaf on a platter; spread 1 cup of warm mashed potatoes over the top. Top with remaining meatloaf. Frost top and sides with 3 cups of mashed potatoes. Fill piping bag fitted with a 1/2-inch star tip with remaining mashed potatoes. Pipe borders around the cake, top and bottom, if desired. Using a 1/4-inch plain round tip, punch out circles from carrot peels. Decorate the cake with carrot circles. Serve with Meatloaf Sauce on the side.

Meatloaf Sauce: In a small saucepan or microwave-safe bowl, stir together 1/4 cup ketchup, 1/2 teaspoon yellow prepared mustard and 2 tablespoons firmly packed brown sugar. Warm on the stove or in the microwave oven. Serve warm.

Makes 10 to 12 servings

Cauliflower Gratin

• 1 large head cauliflower, cored and cut into florets
• 1 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 cup grated Parmesan
• Coarse salt and ground pepper
• 1/2 cup fresh breadcrumbs
• 1 tablespoon unsalted butter, cut into small pieces

Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Cauliflower with Mustard-Lemon Butter

• 1 small head of cauliflower (about 1 3/4 pounds)
• 1 teaspoon coarse kosher salt

• 6 tablespoons (3/4 stick) butter
• 2 tablespoons fresh lemon juice
• 2 tablespoons whole grain Dijon mustard
• 1 1/2 teaspoons finely grated lemon peel

• 1 tablespoon chopped fresh parsley

Preheat oven to 400°F. Butter rimmed baking sheet. Cut cauliflower in half, then cut crosswise into 1/4-inch-thick slices. Arrange slices in single layer on prepared baking sheet; sprinkle with salt. Roast until cauliflower is slightly softened, about 15 minutes.

Meanwhile, melt butter in small saucepan over medium heat. Whisk in lemon juice, mustard, and lemon peel. Spoon mustard-lemon butter evenly over cauliflower and roast until crisp-tender, about 10 minutes longer. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven until heated through, about 10 minutes. Transfer cauliflower to platter. Sprinkle with parsley and serve warm or at room temperature.

Simple Vegetable Curry

• 1 tablespoon vegetable oil
• 2 teaspoons brown mustard seeds
• 1 medium yellow onion, diced small
• 1 cup long-grain white rice
• coarse salt and ground pepper
• 1 tablespoon red curry paste
• 1 cup unsweetened coconut milk (from a 13.5-ounce can)
• 2 carrots  
• 1 small cauliflower, cut into florets
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• fresh cilantro, for serving

[Potatoes would also be a nice addition, add at the same time as carrots.]

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.  
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.  
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Baked Pasta with Broccoli Rabe and Sausage

Important: This is my dream of a baked pasta dish — not too heavy, not to rich or gooey, tons of crunchy edges. As you might see in the photos above, it’s on the firm side. If you’d like a baked pasta with more sauce, which I expect most of you will, you’ll want to use 1 1/2 times the bechamel and cheese below.

Broccoli rabe (also called raab or rapini) is a leafy green vegetable with buds that somewhat resemble broccoli. It’s slightly bitter and holds up well to cooking. If you can’t find it, regular broccoli or broccolini will work here as well; they will only need 3 and 2 minutes respectively of boiling time with the pasta to keep it semi-crisp. If you’d like to make this without meat, the sausage can definitely be omitted. You could add some lightly sauteed chunky brown mushrooms for extra bulk, as well.

The pasta shape I used here is called toscani and it’s from the brand Seggiano. I have found it at Whole Foods and, if you’re in the East Village, Commodities Natural Market on 1st Ave. (plus I’m sure other stores). When I can’t get, it I use Barilla’s similar campanelle or seriously any chunky pasta you like to bake with.

Pasta and assembly
1 pound chunky pasta of your choice (I love bell shapes; see above for details)
1 bundle broccoli rabe (see above for options), stems and leaves cut into 1-inch segments
1 pound Italian sausage (sweet or spicy pork or chicken), casings removed
2/3 cup grated parmesan or pecorino romano cheese
6 ounces mozzarella, cut into small cubes

Bechamel
2 cups milk, full fat is ideal
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon table salt
Freshly ground black pepper
2 cloves garlic, minced
Few gratings fresh nutmeg

Cook the pasta and rabe: Bring a large pot of well-salted water to a boil. Add pasta and five minutes before its cooking time is up, add the broccoli rabe. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain the broccoli rabe and pasta together and place in a large bowl.

Cook your sausage: Meanwhile, heat 1 to 2 tablespoons olive oil in a large, wide saucepan (you will use this for the bechamel in a few minutes; you could also use your pasta pot, once it is drained) over medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Remove with slotted spoon or spatula, leaving any fat behind. Eyeball the drippings (pork sausage will leave some; chicken usually does not) — use one tablespoon less butter next if it looks like there’s a tablespoon there. Any less, don’t worry about adjusting the butter.

Heat oven to 400 degrees.

Make the bechamel: Melt your butter in same saucepan over medium heat. Once melted, add your flour and stir it into the butter until smooth. Cook the mixture together for a minute, stirring constantly. Pour in a small drizzle of your milk, whisking constantly into the butter-flour mixture until smooth. Continue to drizzle a very small amount at a time, whisking constantly. Once you’ve added a little over half of your milk, you’ll find that you have more of a thick sauce or batter, and you can start adding the milk in larger splashes, being sure to keep mixing. Once all of the milk is added, add the salt, garlic, nutmeg, and few grinds of black pepper, and bring the mixture to a lower simmer and cook it, stirring frequently, for 10 minutes. Taste and adjust seasonings if needed.

Assemble and bake: Add the sausage and bechamel to the bowl with the pasta and broccoli rabe. Stir in mozzarella and half of grated parmesan or pecorino until combined. Pour into a lasagna pan, deep 9×13-inch baking dish* or 3-quart casserole dish and coat with remaining parmesan or pecorino. Bake for 20 to 30 minutes, until the edges and craggy points are nicely bronzed.

Eat warm. Reheat as needed.

* I love this so much, I’ve bought two, and it’s usually crazy inexpensive.

Quick Beef with Broccoli- (if you’re a meat eater this classic dish is delicious)

From Oink Like a Chicken  

Ingredients

• 1/2 pound lean, boneless top round steak
• 1/2 teaspoon vegetable oil
• 2 cups fresh broccoli flowerets
• 1 clove garlic, minced
• 2 teaspoons cornstarch
• 1/4 cup plus 2 tablespoons dry white wine [or rice wine vinegar]
• 1/4 cup low-sodium soy sauce
• 1/2 cup boiling water
• 1/4 cup sliced green onions

Directions

Trim fat from steak. Slice steak diagonally across grain into thin strips. Coat a wok or large non-stick skillet with cooking spray, place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside, and keep warm. Add oil to wok; place over medium-high heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions, and garlic; stir-fry 1 minute. Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly. Serve over rice. Yields 2 servings.

Broccoli with Garlic and Jalapenos

From Cook's Corner

Ingredients

• 5 cups broccoli florets
• 2 teaspoons minced seeded jalapeno pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon vegetable oil
• 3 tablespoons garlic cloves, minced
• 1 tablespoon rice vinegar

Directions

Steam broccoli, covered, 4 minutes. Heat oil in a large non-stick skillet over medium-high heat. Add the jalapeno and garlic, and sauté 2 minutes. Remove from heat. Add the broccoli, lemon juice, and vinegar, and toss well. Yield: 4 servings.

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

From Mario Batali -Molto Italiano: 327 Simple Italian Recipes to Cook at Home 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1-2 cloves garlic, thinly sliced
• 1 pound broccoli, cut into spears
• 1/2  cup Frascati or other dry white wine
• 1 teaspoon hot red pepper flakes
• Grated zest of 1/2 lemon
• Grated zest of 1/2 orange 

Directions

In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zest, and tossing well, serve immediately.

Broccoli with Lemon and Shallots

Ingredients

• 1/4 cup butter, divided
• 1 cup chopped shallots, divided (though shallots add a wonderful unique flavor, the red onions are a nice substitute)  
• 3 teaspoons grated lemon peel, divided
• 1 1/2 pounds broccoli crowns, cut into florets
• 1/4 cup water

Directions

Melt 1/4 cup butter with shallots or onions and 1 1/2 teaspoons lemon peel in very large skillet over medium-high heat. Sauté 2 minutes. Mix in broccoli and 1/4 cup water.  Cover; cook until broccoli is crisp-tender and water evaporates, about 4 minutes. Add remaining lemon peel, season with salt and pepper, serve.

Balsamic Braised Brussels with Pancetta

Adapted from

Sunday Suppers at Lucques

From Smitten Kitchen:  

The only major change I made to this recipe was that I adapted it to cook the medium-sized brussels I can easily get, versus the baby ones Goin recommends - this required more liquid and much more cooking time but the reward is a heartier bite with the same complex flavors. The recipe below is for the larger sprouts.

Serves 6 to 8 as a side

 1 1/2 cups fresh bread crumbs (though I found I needed far less) 

2 teaspoons thyme leaves

2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling

4 tablespoons unsalted butter

2 pounds medium-sized brussels sprouts, washed and trimmed

Salt and pepper

6 ounces pancetta in small dice (1 1/2 cups)

3 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup balsamic vinegar

1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed 

2 tablespoons chopped parsley

Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Penne Rigate with Brussels Sprouts

  2 tablespoon(s) extra-virgin olive oil

  1 small red onion, thinly sliced

  1 pound(s) brussels sprouts, trimmed, loose outer leaves reserved and sprouts thinly sliced

  1 long red fresh chile, halved, seeded and sliced crosswise 1/4 inch thick

  1 teaspoon(s) chopped thyme

  Salt and freshly ground pepper 

  1/2 pound(s) penne rigate

  4 ounce(s) Gorgonzola cheese, preferably dolce latte, crumbled

In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover and remove from the heat.

2. Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Transfer the pasta to bowls, top with the Gorgonzola and serve right away.

Brussels Sprouts with Bacon and Apple

-3 slices bacon, cut into 1/2-in\ch pieces
-4 pints Brussels sprouts, ends trimmed and halved
-Coarse salt and ground pepper
-1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
-2 teaspoons red-wine vinegar

Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
Toss vegetables with vinegar, and serve immediately.

Dijon-Braised Brussels Sprouts

Serves 4 as a side dish

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)

Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]

Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.

Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.

Ale-Braised Corned Beef, Brussels Sprouts, and Carrots

• 1 3-pound piece corned beef brisket (with spice packet, if included) 
• 1 pound carrots, peeled and cut into 3-inch lengths 
• 1 12-ounce bottle amber ale
• 3/4 pound Brussels sprouts (or use the traditional cabbage from you share) 
• 1/2 cup sour cream 
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh tarragon [seems like an odd herb to me for corned beef, but perhaps it would it's great. However, I would consider it optional.] 

1. In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and ale. Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.)
3. Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
4. Meanwhile, in a small bowl, combine the sour cream, mustard, and tarragon.
5. Slice the beef. Serve with the vegetables and sour cream sauce.

Bok Choi, Carrot & Apple Slaw

From Martha Stewart

Ingredients

• 1 pound baby bok choy 
• 1 teaspoon coarse salt
• 1 peeled apple, cut into  matchsticks
• 2 large shredded carrots
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil
• 1 teaspoon finely grated peeled fresh ginger
• Coarse salt and ground pepper

Directions

1.   Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.   In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

Wild Mushroom & Potato Stew With Bok Choi

From Bon Appetit

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 2 large carrots, peeled, cut into 1/2-inch-thick rounds
• 1/4 cup soy sauce
• 1 large head of bok choy, cut crosswise into 1/2-inch-wide slices

Directions 

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.