Recipes
Looking for some fresh ingredients for your favorite recipe?
Looking for some new recipes to try after a morning at the market?
Here are a few favorites from staff and market vendors.
Zucchini Sauted with Basil and Garlic
2 pounds medium zucchini
2 teaspoons salt
1/3 cup packed finely shredded fresh basil leaves
1 1/4 cups olive oil
4 medium garlic cloves -- finely chopped
freshly ground black pepper
grated parmesan cheese
Using a food processor or hand grater, finely shred the zucchini. In a mixing bowl, toss the zucchini shreds with the salt, mixing them well. Let them stand for about 10 minutes. Then pick up small handfuls of zucchini and, working over the sink, squeeze the zucchini tightly to extract as much liquid as possible. (Much of the salt will go down the drain with the liquid.) Put the squeezed zucchini shreds in another bowl and toss them with the shredded basil. In a large skillet, heat the olive oil with the garlic over moderate-to-high heat. As soon as the garlic sizzles, add the zucchini-basil mixture and sauté just until the shreds begin to turn golden, about 4 minutes. Spoon the vegetables and oil over cooked angel hair or spaghetti and add plenty of black pepper and parmesan cheese.
Quick Stir-Fried Cabbage
a large cabbage (bok choy) about 1 lb (500 g)
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil
1/4 tsp MSG (optional)
Wash and drain the cabbage leaves.Heat the oil in a wok until moderately hot. Add the chilis and peppercorn. Fry until browned and fragrant. Remove and discard peppercorns but reserve the liquid in a wok. Add the cabbage and stir-fry for a few seconds. Add the salt, soy sauce and sugar. Stir-fry until the cabbage leaves just start to wilt and are barely cooked. Sprinkle with the vinegar, remove cabbage and place in a dish, and let cool. Seed and shred the chili peppers. Flatten the cabbage leaves and sprinkle with the chili shreds. Roll leaf into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections. Place in a dish. Mix the MSG and sesame oil with the wok liquid, pour over the cabbage rolls, and serve
Looking for some new recipes to try after a morning at the market?
Here are a few favorites from staff and market vendors.
Zucchini Sauted with Basil and Garlic
2 pounds medium zucchini
2 teaspoons salt
1/3 cup packed finely shredded fresh basil leaves
1 1/4 cups olive oil
4 medium garlic cloves -- finely chopped
freshly ground black pepper
grated parmesan cheese
Using a food processor or hand grater, finely shred the zucchini. In a mixing bowl, toss the zucchini shreds with the salt, mixing them well. Let them stand for about 10 minutes. Then pick up small handfuls of zucchini and, working over the sink, squeeze the zucchini tightly to extract as much liquid as possible. (Much of the salt will go down the drain with the liquid.) Put the squeezed zucchini shreds in another bowl and toss them with the shredded basil. In a large skillet, heat the olive oil with the garlic over moderate-to-high heat. As soon as the garlic sizzles, add the zucchini-basil mixture and sauté just until the shreds begin to turn golden, about 4 minutes. Spoon the vegetables and oil over cooked angel hair or spaghetti and add plenty of black pepper and parmesan cheese.
Quick Stir-Fried Cabbage
a large cabbage (bok choy) about 1 lb (500 g)
2 tbsp (30 ml) vegetable oil
4 dried hot red chili (chilli) pepper, whole but stems removed
15 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 tsp soy sauce
1 tsp sugar
1 1/2 tsp vinegar
2 tsp sesame oil
1/4 tsp MSG (optional)
Wash and drain the cabbage leaves.Heat the oil in a wok until moderately hot. Add the chilis and peppercorn. Fry until browned and fragrant. Remove and discard peppercorns but reserve the liquid in a wok. Add the cabbage and stir-fry for a few seconds. Add the salt, soy sauce and sugar. Stir-fry until the cabbage leaves just start to wilt and are barely cooked. Sprinkle with the vinegar, remove cabbage and place in a dish, and let cool. Seed and shred the chili peppers. Flatten the cabbage leaves and sprinkle with the chili shreds. Roll leaf into a small roll and cut crosswise, each into 1 1/4 inch (3cm) sections. Place in a dish. Mix the MSG and sesame oil with the wok liquid, pour over the cabbage rolls, and serve