- 1 pound of beef brisket or beef shank cut into bitesize cubes
- 1 tablespoon olive oil
- 3 green onions whole, white parts only
- 1/4 inch piece of ginger sliced
- 2 garlic cloves roughly chopped
- 3/4 tablespoons bean paste
- 3/4 teaspoon hot bean paste or chili garlic sauce (optional)
- 1/3 cup plus 1 tablespoon soy sauce
- 4 plus 3 cups water
- 1 tablespoon beef broth
- 1/2 tablespoon sugar
- 1 tablespoon green onion chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pakchoi roughly chopped
- 2 servings of uncooked egg noodles
In two small bowls, prep your sauces before getting started. In the first bowl, add the bean paste, hot bean paste (or chili garlic sauce), and 1/3 cup of soy sauce. In the second bowl, add the chopped green onion, 1 tablespoon soy sauce, sesame oil, and a dash of pepper. Set aside.
Heat 1 tablespoon of olive oil in a large stock pot over medium high heat. Add the white parts of the green onions, ginger, garlic, and the contents from the bowl with the bean paste and soy sauce. Stir fry until fragrant, 2-3 minutes.
Add the meat, 4 cups of water, broth, and sugar. Bring to a boil while skimming any foam that forms on the surface. Once the pot comes to a boil, cover and simmer over low heat for one hour until the meat is soft. Remove meat and set aside.
Add up to 3 cups of more water to dilute the concentrated stock to taste. Bring to a boil then turn off heat.
Bring a different pot of water to a boil and blanch the pakchoi. (Boil for 3-5 minutes then dunk into an ice bath to stop the cooking.) In the same pot of boiling water, cook the noodles according to the manufactures instructions.
When the noodles are almost ready, divide the soup stock and the contents from the remaining bowl (green onion, soy sauce, and sesame oil) into two large soup bowls.
Divide the strained noodles into the two bowls and top with the pakchoi and beef. Serve hot.
Recipe adapted from Dang That's Delicious
- 1/2 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- Zest and juice of 1 lime plus additional for serving
- 1/2 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 1 clove garlic chopped
- 1 jalapeño chopped (remove seeds and membrane if sensitive to spice)
- 1/4 teaspoon kosher salt
- 1 bell pepper
- 1/2 of a red onion
- Fresh cilantro for serving
- Salsa, sour cream (or plain yogurt), and guacamole, optional for serving sour cream (or plain yogurt), and guacamole, optional for serving
Cut the chicken into bite-sized pieces. Place in a zip-top bag.
In a small bowl or measuring cup, whisk together the oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use.
When ready to cook, heat your grill to medium-high. Cut the bell pepper and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly.
Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, sour cream, or guacamole as desired.
Recipe adapted from Well Plated
- 6 beets more or less depending on size
- 1 Tbsp. olive oil
- 2 sprigs thyme leaves roughly pulled off and torn
Preheat oven to 400F. Slice and chop beets into equal sizes and place on a rimmed baking sheet. Toss with the olive oil, thyme and salt and pepper to taste.
Bake for 30 min until golden and cooked through. Serve immediately.
Recipe adapted from Noshing with the Nolands
- 1/4 cup your favorite store-bought or homemade alfredo sauce
- 1 cup pumpkin puree fresh or canned
- 1/4 cup vegetable stock
- 4 oz mushrooms
- 1 small shallot minced
- ¼ teaspoon dried thyme
- A pinch of salt and pepper
- 5 oz pasta, any variety you like
- Chopped fresh parsley for garnish
- 1 clove garlic minced
Blend the alfredo and pumpkin puree in a blender until smooth and creamy. Add vegetable stock if you prefer a thinner sauce.
Cook the pasta according to the package directions.
Heat the olive oil in a large non-stick pan over medium-high heat. Spread the mushrooms in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and quickly fry the shallots, 1 minced clove of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.
Recipe adapted from Cilantro and Citronella
- 1 1/2 Tbs seasoned rice vinegar
- 2 tsp granulated sugar
- salt and freshly ground black pepper
- 1/2 small head Napa cabbage halved, cored, and sliced very thinly
- 1 medium carrot peeled and grated
- 1 bell pepper seeded and very thinly sliced
- 2 green onions trimmed and thinly sliced
- 1/8 cup chopped peanuts
- 1 Tbs sesame oil
- 1 lb shrimp peeled and deveined
In a small saucepan, combine the vinegar, sugar, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.
In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.
Recipe adapted from Fine Cooking
- 1/2 head garlic
- 2 tablespoons olive oil divided
- 1/2 bunch carrots peeled
- 1/2 bunch beets scrubbed and trimmed
- 1/2 bunch of swiss chard or kale washed, stems removed
- 1/2 tablespoon lemon juice
- ¼ cup raw pepitas
- salt to taste
- black pepper to taste
Preheat the oven to 350 degrees.
Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
Turn the oven up to 425 degrees.
While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining olive oil and combine until smooth.
Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.
Recipe adapted from With Food and Love
Learn how to make your own pumpkin puree here.
Weekly Fig is a private membership association for local sustainable foods.