Portugese Kale and Potato Soup:
In a large saucepan, sauté 1 onion, minced fine and 1 garlic clove, minced, in 3 Tbsp olive oil for about 3 minutes. Add 6 potatoes, peeled and diced, and sauté stirring constantly, for 2 to 3 minutes. Ass 2 quarts cold water or stock, and boil gently for 20 minutes, until potatoes are mushy. Meanwhile, fry 6oz dry garlicky sausage (chorizo, linguica, or pepperoni) sliced paper thin, in a skillet over low heat, until most of the fat has drained out. Drain well and reserve. When potatoes are soft, remove from heat and either mash them in the pan with a masher or puree them, then add the sausage, 2 ½ tsp salt and pepper to taste. Return to medium heat, cover and simmer for 5 more minutes. When ready to serve add 1 lb lacinato kale, washed, trimmed, and sliced into fine shreds, and simmer uncovered for about 5 minutes-until they are tender. Mix in 1 more Tbsp olive oil and taste for seasoning.
Celery Root (Celeriac) and Chile Gratin:
Preheat your oven to 375. Peel 2lb Celeriac and slice as thinly as possible. In a large bowl, toss the slices with 2 T of olive oil, 1 tsp red pepper flakes, 3 garlic cloves, minced, and 1 cup half and half, and salt and pepper to taste. Toss until the celeriac is evenly coated and the garlic and chile well distributed. Transfer to a lightly oiled baking dish, spreading out the slices with your fingertips. Pour over any cream left in the bowl and trickle another Tbsp of olive oil over the top. Bake in a preheated oven for 40 to 50 minutes, until the celery root is completely tender and the top is browned and crisp. For extra crispiness you can finish it under the broiler to 1 to 2 minutes.
Cantonese Beef and Daikon Stew: (maybe you still have some of that giant Daikon radish left from last week!)
Brown a beef brisket that has been cut into chucks in a large pot with a little bit of oil, then remove the meat from the pot. In the same pot add 5 slices of fresh ginger, and 3 cloves of crushed garlic, sauté until fragrant. Deglaze with ¼ cup rice wine. Add the meat back to the pot. Add 1 star Anise, 1 small piece of rock sugar, and enough water to cover all ingredients. Add 1 Daikon radish. Peeled and cut into chunks, bring liquid to a boil, lower the heat and simmer until meat is tender ( at least 1 ½ hours). Stir the ingredients around half way through. Add light soy sauce to taste. Thicken with 1 tbsp cornstarch that has been made into a paste in ½ cup water.
Rotkohl-German Red Cabbage:
cut 1 medium red cabbage in half, remove core, shred or cut into fine strips. Chop 1 medium onion, peel 1 tart apple, and chop it. In a large pot heat 3 Tbsp butter, add onions and apple, add cabbage, 1 Tbsp red wine vinegar, 3 Tbsp red wine, salt to taste, 1 bay leaf, 1 clove, and 1 Tbsp sugar. Bring to a boil and reduce heat to low. Simmer on low for at least a half an hour.
Baked Kale Chips:
Preheat your oven to 350 degrees. Line a non -insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems of one bunch of kale and tear into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the leaves with 1 Tbsp olive oil and sprinkle with seasoning salt. Spread out on the cookie sheet in a single layer and bake until the edges are brown but not burnt, about 10 to 15 minutes. (Like potato chips but way healthier!)
Spicy Chinese Slaw:
Slice into 2 -inch matchsticks one of the following:
2 to 3 Kohlrabi, peeled, or
5 small cucmbers, peeled and seeded, or
6 piece daikon radish, or 3 cups shredded cabbage.
Place mixture in a glass bowl and toss with: 4 Tbsp salt. Let stand and drain, 30 to 45 minutes. Rinse the vegetables under cool running water to wash off the salt. Drain well, place in a bowl, and stir in: 2 tbsp minced garlic, 2 Tbsp crushed red pepper flakes, 1 Tbsp sugar, 1 tbsp rice vinegar, 11/2 Tbsp extra virgin olive oil, 1 1/2 to 2 tbsp toasted sesame oil. Salt to taste. Marinate a minimum of one hour. Serve at room temperature or chilled
Delicata Squash Rings:
Preheat oven to 375. Take a whole delicata squash and slice it across sideways. This will make ring shapes out of it. Scoop the seeds out of the middles of your squash rings. Lightly oil a large cast iron skillet with olive oil. Lay the rings out in a single layer across the skillet. Place in the hot oven. Bake for about 10 minutes. Then flip the rings with a spatula. Bake the other side until both sides are lightly browned and the squash is tender. Remove from oven and serve.
Place in a skillet or saute pan that is wide enough to hold the carrots in a single layer: 1 lb carrots, quartered lengthwise, ½ cup water or chicken stock, 1 ½ tbsp butter, 1 tsp brown sugar, ½ tsp salt. Bring to a simmer, then reduce heat and simmer, covered, until the carrots are tender and most of the liquid has been absorbed, 15 to 20 minutes. Uncover and cook for a few minutes more, then season with: 1 tbsp chopped parsley, chervil, or tarragon, black pepper to taste or grated Gruyere cheese.