Miscellaneous Veggies

Wash and trim radishes of their tops. Slice into thin rounds. Peel and trim the celery. Slice the celery crosswise on a long diagonal, as thin as possible. Take half head of fennel and cut out core. Cut the fennel crosswise as thin as possible. Pick the half of the basil leaves and cut into thin strips (chiffonade). Peel the outer layer of the spring onions and then cut on a bias (diagonal) as this as possible). Make a vinaigrette with the juice of the lemons, the olive oil, salt and pepper. It should taste slightly acidic (lemony) but also not be too oily.

Place all of the ingredients in a bowl and lightly season with salt and pepper. Lightly dress the salad and toss well. If desired, before serving add goat’s cheese or feta cheese.

Separate leaves and wash thoroughly, shake dry. Trim base of stem if necessary and remove tough portions of large leaves with sharp knife, leaving a narrow green border on the white. Cut into 2-3 inch lengths.

Heat a wok (or large fry pan) to a high heat, add the oil and swirl to coat the surface, let it become hot. Fry the garlic and ginger for only a few seconds then add the bok choi and stir fry for 1 minute on high heat. Immediately add 3 tablespoons of water, the sugar and some salt. Cover and simmer for 2-3 minutes or until stems are tender but still crisp. Add sesame oil and toss to distribute. Serve at once as this is best eaten when it has just come from the pan.

Peel and slice onion and garlic thin. Place onions, garlic in a saucepan with olive oil and butter and cook over medium heat under soft and translucent. Cut off greens from turnips, making sure to cut out the fibrous rib. Wash and roughly chop. Peel the turnips (if young, do not peel, simply wash well). Slice the turnips and celery thin and add them to the saucepan. Cook until they begin to soften. Add the thyme, bay leaf and enough water to just cover the vegetables by about an inch, at most.

Season with salt and pepper, cover and simmer for about a half hour. Once the turnips are very tender, add the turnip greens and cook for a few minutes. You can then cook the soup until the greens are soft and tender and serve the soup as is. Or puree the soup and then serve. Garnish each soup with freshly grated parmesan or parmesan curls made with a vegetable peeler.

Take a cup of chopped arugula, 1 tsp chopped garlic, heat in some nice olive oil, then add the argula. Toss with good quality whole wheat pasta and top with curls of parmesan.

Wash and trim radishes. Lay each on side (or if very large cut in half) and using the side of a large knife or cleaver crush them by pounding decisively once or twice (the bottom of a pot can also be used). The radishes should split open but not break into pieces.
Sprinkle with salt and let stand 5-10 minutes, then drain. Transfer to a bowl. Combine soy sauce, vinegar, sugar. Toss gently with the radishes and refrigerate to chill (about 20 minutes). Sprinkle with sesame oil just before serving.

Note: It is best to use only the amount of flavouring ingredients which is agreeable to taste. Such is the case that sometimes I omit the vinegar or soy sauce. This recipe is also good with some smashed cucumber together with the radishes or just on their own.