Yum-Yum Teriyaki

Whisk together for the teriyaki sauce:

2 cloves garlic, minced

1 T. minced fresh ginger

3 T. sesame oil

1/4 cup soy sauce

1 T. red wine vinegar

2 T. Japanese rice vinegar

4 T. brown sugar

red pepper flakes (optional- if you want some kick)

(can be increased by a quarter or a half if you like things super saucy)

1 small sweet potato, cubed (I know, I put sweet potatoes in e-v-e-r-y-thing)

1 small yellow onion, sliced

2 small or 1 medium carrot, sliced into rounds

3 garlic scapes, chopped (optional- I wouldn't go out looking for these unless they show up in your farm share)

1/2 cup snow peas, which I forgot to use, but would probably be good.

1 package seitan faux beef strips. I like Trader Joe's beefless strips, or if you want to put in some real animal, you could use grilled steak strips.

1 head bok choy, chopped

1/3 a cup or so roasted cashews

sesame seeds

white or brown rice, cooked according to instructions

1. Put some oil in a large pan or wok over medium-high heat and begin to sautee the onion until it softens and is slightly browned. Lower heat and add sweet potatoes and carrots, sautee a few minutes more. Add garlic scape and (faux) beef, sautee, sautee, add snow peas, sautee.

2. Add teriyaki sauce and cook until the sweet potatoes are tender, at least another 5-10 minutes, stirring occasionally. Add cashews. Place the bok choy on top of your sautee, cover, and allow to steam for a few minutes. Stir, and serve over rice sprinkled with sesame seeds.

My Absolute Favorite Quesadillas, Bordering on My Favorite Thing of All Time

This recipe truly did come from having a LOT of farmer's market kale, and my love for Mexican food. It can be made pretty basically (without the potatoes) or with additions like guacamole or roasted red peppers. Really, it comes down to the sauce. As in all my recipes, amounts are approximate.

2 bunches of kale, chopped- best if it has been blanched (briefly boiled) and squeezed dry first. It should come to about a cup of condensed, vitamin packed greens. You can also use swiss chard, spinach, collard greens or any combination of these. Frozen spinach works well too.

1 small yellow onion, sliced

1 sweet potato, halved, then sliced into half circles (about 1/4-1/2 inch thick)

2-3 cloves garlic, minced

1/2 cup roasted corn, fresh or frozen

2 cups shredded cheese- cheddar and jack is a good combo

3 or more flour tortillas

Wicked good sauce- 1/2 to 1 t chipotle chile puree, depending on how spicy you want your sauce (see note about this magical condiment), 1/4 cup mayo, 1-2 T fresh lemon juice, 1 t brown sugar

Cumin, salt, "bayou" seasoning (salt, paprica, garlic powder, cayenne, black pepper, mustard powder, fresh lemon peel)

1 lemon wedge

To make chipotle chile puree, get one can of chipotle chiles in adobo sauce, available in the Mexican foods section of grocery stores, and puree in your food processor. Freeze the unused portion and use to add kick to soups, sauces, eggs, just about anything.

1 Heat about 3 T oil in a pan over medium, add sweet potatoes. Stir occasionally, and season with a good amount of salt (a couple good all-over shakes), cumin, and bayou seasoning (spicy, go easy). Cook until the potatoes are softened, about 8 minutes, and add garlic. Cook 1-2 minutes more, season to taste.

2 Meanwhile, heat oil in a separate pan and add onions. Allow them to brown. Add kale, season with a bit of salt and squeeze in lemon juice. Stir in corn.

3 Spray a pan (yeah I tend to use a lot of pans when I cook) with cooking spray and lay one tortilla in the pan. Cover one half with cheese (1/2 cup or so), a couple spoons of sauce, and a couple scoops of the potato mixture and kale mixture. Cook until cheese is melted and the tortilla is crisp. Transfer to a plate, repeat, go mmmmmmmmmmmmmmm.

Chopped Green Stuff with Homemade Ranch Dressing

About 4 cups chopped fresh greens- I used red butterhead lettuce and Napa cabbage

2 carrots, thinly sliced into rounds

1/2 cup roasted corn, fresh or frozen

1/2 cup sliced canned black olives (optional)

garlic croutons- easy to make, easier to buy

"Ranch dressing"- combine about a quarter cup of mayo with 1 T. milk or more until you like the consistency, 1 T. lemon juice, 2 T. parmesan cheese, and lots of freshly ground black pepper. Salt to taste. I don't know if these are the measurements to be honest. It might taste good.

1 Combine all veggies, toss with dressing.

6-Layer Tex-Mex Eggs

3 eggs

1/2 onion, chopped into bits

4 chives, sliced

2 garlic scapes

2 six inch soft flour tortillas

1 cup cheese- I used smoked mozzarella, cheddar, and a bit of pepper jack..whatever you have will do

guacamole- Mash one ripe avocado with: juice of a quartered lime or eighthed lemon, 1 clove minced garlic, 1/4 t. cumin, 1 T. minced red onion, 1 T minced cilantro, salt and pepper and extra citrus to taste

4 T salsa, your favorite kind, i used Green Mountain Gringo roasted garlic

1/2 cup corn, defrosted if frozen- I always keep some of Trader Joe's frozen roasted corn on hand- fresh roasted is even better!

2 dried or fresh sage leaves

chili powder, salt, pepper

1 Heat oil or butter in a pan, add onions and allow to soften, about 3 minutes. Add garlic and garlic scape, cook one minute more.

2 Drop the eggs into the pan, stirring the yolks so they break. Sprinkle the top of the eggs with the chives, salt, pepper, and chili powder. Two passes over the top with each spice should do it. You know how to cook eggs, I don't really need to explain this part.

3 While the eggs are cooking (I guess I should've told you to start doing this already) spray a separate pan with cooking spray and set over medium-low heat. Lay one tortilla in the pan and spread on 1/2 cup cheese (or more, really, go ahead). Allow cheese to melt and bottom of tortilla to brown, set on a plate. Repeat with second tortilla.

4 On top of each tortilla, layer guacamole, eggs, corn, salsa, and crumbled sage leaves. Top with some fresh pepper.

Happy Garden Veggie Curry

1/2 yellow onion, sliced

1 carrot, cut on 1/2 inch diagonals

1 sweet potato, in 1/2 inch cubes

2 large or 3 small cloves garlic

1 T finely minced ginger

3 sliced garlic scapes

1 package faux "chicken" seitan strips

1 can lite coconut milk

1-2 t good curry powder

1 good veggie bouillon cube

2 t. brown sugar

1 head bok choy, coarsely chopped

1 head tatsoi, coarsely chopped

oil for sauteeing

brown or white rice, cooked

1. Sautee onion, carron, and sweet potato in 2 T oil for about 4 minutes, until veggies begin to soften.

2. Add garlic, ginger, garlic scapes, and faux "chicken" seitan strips. Cook about 2 minutes more.

3. Add coconut milk, curry powder, bouillon cube, and brown sugar. Stir until blended togther. Simmer until potatoes are tender.

4. Add bok choy and tatsoi. Heat through, about 1 minute. Adjust spice to taste. Enjoy over rice.