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FareShare Gazette -- January 2007 Recipes

A home-style FareShare Gazette -- January 2007 Recipes made with Garlic, Onions Chopped, Soy Sauce, Combination Of Carrots Onions, and Garlic Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 cup
• 1 tbsp
• 2 cup
• 1 tbsp
• 1/4 cup
• 2 cup
• 1 tbsp
• 1/4 cup
• 3 tbsp
• 1 cup
• 2 can
• 2 tsp
• 1 tsp
• 1 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Heat the skillet and add the garlic, onions, collard greens, and diced kabocha and stir-fry until tender.

2. 2

   Add the white miso paste and soy sauce, mix well, and then turn off the heat.

3. 3

   The filling is now ready!

4. 4

   Fill a large pot two-thirds full with water and bring to a boil.

5. 5

   Meanwhile, you will fill the ravioli.

6. 6

   Place a small bowl of water near your working surface.

7. 7

   Lay out one of the dumpling wrappers and place a heaping teaspoon of the filling in the center of the wrap.

8. 8

   Lay a second wrapper on top and press the edges of the two wrappers together.

9. 9

   Repeat with the rest of the filling and wrappers.

10. 10

    When the pot of water has come to a boil, add several of the filled ravioli to it.

11. 11

    Boil the diced veggie combination of carrots, onions and potato till fork tender, approximately 30 minutes.

12. 12

    Drain most of the liquid leaving about 1/4 cup of the cooking liquid.

13. 13

    Puree the cooked vegetables using a hand blender or food processor.

14. 14

    This veggie puree can be done ahead of time.

15. 15

    Heat a sauce pan on medium heat.

16. 16

    Add the garlic and the veggie puree and mix.

17. 17

    Add the soy milk slowly, keeping the sauce thick.

18. 18

    Add the miso, mustard, and the basil, and then turn off the heat.

19. 19

    If you heat this sauce too much, it will separate.

20. 20

    Pour the sauce over the ravioli and enjoy!

21. 21

    Heat a large, at least 8 quart, sauce pan on medium heat; add canola oil and bring to temperature.

22. 22

    Add sausage and cook slowly until brown and fully cooked.

23. 23

    Remove the sausage and most of liquid from the pan, return to temperature and add onions, bell peppers and garlic.

24. 24

    Cook until the onions and peppers are tender.

25. 25

    Meanwhile, slice sausage links into bite-sized pieces and reserve.

26. 26

    Add broth and wine to pan and scrape the bottom to get any browned bits on meat or vegetables loose.

27. 27

    Add canned tomatoes, sauce, paste and sausage to the pan.

28. 28

    Stir to mix well.

29. 29

    Reduce heat to simmer and let cook for about two hours, stirring frequently.

30. 30

    If at any time during the cooking process the pasta sauce cooks down too much, add additional broth, wine and/or canned tomato sauce.

31. 31

    After cooking for about two hours, add the seasonings (not the olive oil).

32. 32

    Place the dried herbs in the palm of your hands and rub them together over the pot, further crushing them.

33. 33

    The salt, pepper and sugar should be to taste.

34. 34

    Cook slowly for another hour or so, stirring frequently.

35. 35

    Taste the sauce and adjust the seasoning.

36. 36

    More herbs, salt and pepper may be necessary.

37. 37

    Add the olive oil to increase the richness of the sauce, cook for an additional 30 minutes.

38. 38

    Again, taste for seasoning.

39. 39

    Keep hot until time to serve.

40. 40

    Toast the sesame seeds in a dry skillet over low heat, stirring, just until they begin to pop and five off a wonderful aroma.

41. 41

    Grind them into a paste in a suribachi or food processor.

42. 42

    Mix in the soy sauce, sake, and mirin.

43. 43

    Thin with enough dashi or water to create a thick dressing.

44. 44

    Spread about half the greens in a strip across a bamboo rolling mat, about 2 inches from the bottom.

45. 45

    Fold the bottom of the mat over the greens and roll away from you, pressing firmly.

46. 46

    When you come to the end of the roll, twist it over the sink to squeeze out all liquid.

47. 47

    Press the roll back into shape, and unroll it.

48. 48

    Cut the rolled greens into 1-inch pieces, and transfer them to a mixing bowl.

49. 49

    Repeat with the remaining greens.

50. 50

    Toss the rolled greens with the sesame dressing. Serve at room temperature.