January 25

Local Food Hub:

  • Butternut squash (Double H Farm-Nelson County)

Tricycle Gardens:

  • Pac Choi

Albert's Organics:

  • Red D'Anjou pears (Daisy Girl Organics-Washington)


  • Pea shoots
  • Spinach
  • Lion's Mane and oyster mushrooms (Urban Choice Mushroom-RVA)


From Family Spice (food blog)


Bok Choy Pesto with Cilantro and Black Sesame Seed


Makes 6 servings (Serve with pasta, with bread, OR as a condiment with your favorite burger or sammie!)



4 small bok choy

2 cup cilantro, fresh, loosely packed (Substitute with pea shoots or spinach for a sweeter taste!)

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground

1/2 cup extra virgin olive oil

2 tsp sesame oil

2 tsp sesame seed



In a food processor, purée until smooth:

4 small bok choy

2 cup cilantro, fresh, loosely packed

2 garlic cloves

1 in ginger, fresh

1 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper, ground


While the machine is running, mix in until sauce is smooth and creamy:

1/2 cup extra virgin olive oil

2 tsp sesame oil


Transfer sauce to a bowl and stir in by hand:

2 tsp sesame seed


From Cooking with the New York Times; substitute with Lion's Mane and oyster mushrooms


Butternut Squash and Mushroom Wellington

Serves 6 to 8


4 tablespoons butter

1 small butternut squash 1 1/4 pounds, peeled, seeded and cut into 1/2-inch cubes

1 teaspoon maple syrup

½ teaspoon chopped fresh thyme

⅛ teaspoon smoked sweet paprika or regular paprika

½ teaspoon kosher salt, or more to taste

2 garlic cloves, finely chopped

1 large shallot, finely chopped

Lion's mane mushrooms and oyster mushrooms, trimmed and roughly chopped

⅓ cup dry white wine

¼ teaspoon ground black pepper

2 tablespoons chopped parsley


1 (14-to-16-ounce) package puff pastry

1 cup crumbled goat cheese

1 egg, whisked with 1/2 teaspoon water



Heat the oven to 400 degrees and line a large baking sheet with parchment.

In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.

Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate or about 10 minutes. Stir in the wine and cook until the mixture is dry or about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.

On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving a 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).

Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.



January 18

Local Food Hub:

  • Dried black beans (Steadfast Farm-Red Hill, VA)
  • Gold potatoes (Valley Farming-Accomack County)
  • Acorn Squash (Singing Earth Produce-Augusta County)
  • Brussels sprouts (Walnut Winds Farm-Pittsylvania County)

Tricycle Gardens:

  • Vates Kale

Albert's Organics:

  • Rio Star Grapefruit (Homegrown Organics-California)


From Martha Stewart Living

Brussels Sprout-Lemon Pizza

Makes 1-12 inch pizza


1 tablespoon plus 1 teaspoon extra-virgin olive oil

3/4 pound store-bought pizza dough

3 ounces lightly salted fresh mozzarella, thinly sliced

1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup) (Substitute with Parmesan OR Ricotta for a creamy pizza!)

3 cups packed brussels sprout leaves (from about 1/2 pound)

Coarse salt and freshly ground pepper

5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)



Preheat oven to 500 degrees. Brush a 12-inch cast-iron skillet with 1 teaspoon oil. Press dough flat in skillet, spreading to edge (if it retracts, let rest 5 minutes before continuing). Brush a 1-inch border around the edge with 1 teaspoon oil.

Scatter mozzarella and half the Pecorino evenly over dough, leaving a 1/2-inch border around edge.

Toss brussels sprouts with remaining Pecorino, remaining 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Scatter sprout mixture over cheeses, and top with lemon.

Cook over medium-high heat until bottom is golden brown, 4 to 5 minutes. Transfer to oven, and bake until edges of sprouts start to char, the edge of crust is golden, and dough is cooked through about 10 minutes. Season with pepper.


From Martha Stewart Living


 Acorn Squash Soup with Kale


Serves 4



4 strips bacon (4 ounces), cut crosswise into 1/2-inch pieces (Substitute with 2 TBSP olive oil to cook with onion and kale if vegan/vegetarian)

1 medium onion, finely chopped

1/2 pound kale, thick stems removed, leaves finely chopped (about 8 cups)

4 cups Basic Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed

Coarse salt and ground pepper

Ingredients for Acorn Puree:

2 whole acorn squash (about 2 pounds each)

2 tablespoons butter (optional)

1 teaspoon coarse salt (optional)

ground nutmeg (optional)


Directions for Acorn Puree:

Preheat oven to 400 degrees. Place 2 whole squash on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth.

To serve as a side dish: In a medium saucepan, combine the puree with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with nutmeg.



Cook bacon in a large saucepan over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

Add onion to fat in a pan, and cook until softened, 4 to 5 minutes. Add kale; cook until soft, 3 to 4 minutes.

Add squash puree and 3 cups water (or more if necessary to achieve desired consistency); bring just to a boil. Season generously with salt and pepper. Serve garnished with reserved bacon.


From Martha Stewart Living


Red Grapefruit Sorbet

Serves 6



1 1/4 cups sugar

1 1/4 cups water

1 teaspoon grated grapefruit zest

2 cups freshly squeezed red grapefruit juice

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon freshly ground black pepper



Combine the sugar, water, and grapefruit zest in a medium saucepan, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Remove the pan from the heat and set it aside to steep for 5 minutes.

Stir in the grapefruit juice and lemon juice. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the black pepper, and set it aside to cool. (It will cool faster if you set the container in a bowl of ice water and stir it intermittently.)

Cover and refrigerate the sorbet base until it is thoroughly chilled, about 4 hours or up to overnight.

Process the sorbet in an ice cream machine (or food processor) according to the manufacturer's directions. Transfer it to a freezer-proof container, cover, and freeze until ready to serve.




January 11


  • Oyster mushrooms (Urban Choice)


  • Arugula
  • Mixed herb bunches (parsley, dill, and mint)

Tricycle Gardens:

  • Bunched carrots

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)


  • Blood oranges (Deer Creek Heights Ranch-California)


From Bi-Rite Market's Eat Good Food; modified for oyster mushrooms

Braised Beef Cheeks with Oyster Mushrooms

Serves 4 to 6


Beef Cheeks:

4 cups beef stock (or low-sodium broth)

3 1/2 to 4 pounds beef cheeks, trimmed of glands and silver skin and cut into 3-inch chunks (Substitute with brisket or stew meat, if cheeks unavailable)

Kosher salt and freshly ground black pepper

3 TBSP all-purpose flour

1/4 cup extra-virgin olive oil, more as needed

2 medium onions, coarsely diced

5 medium carrots, peeled and cut into 1-inch chunks

2 small or 1 large celery root, peeled and cut into 1-inch chunks (Substitute with golden beets for a sweet spin on things!)

8 bushy sprigs fresh thyme

2 bay leaves

16 small cloves of garlic, peeled (or 8 large--cut them in half or thirds lengthwise and remove any green germ)

1 (750 mL) bottle dry red wine (one that is hearty but not too tannic, such as Cotes du Rhone)



1/2 to 3/4 pound oyster mushrooms 

2 TBSP unsalted butter

1 TBSP chopped shallot 

1/4 TSP chopped garlic 

1 TBSP sherry vinegar

1 TBSP chopped fresh parsley

Kosher salt and freshly ground pepper




To cook the cheeks*:

Position a rack in the lower third of the oven and heat to 250 F. Heat the beef stock in a medium pan over low heat. Season the beef cheeks with 1 TBSP salt and 2 TSP pepper, and sprinkle with the flour evenly all over. Put a large Dutch oven or wide-bottomed stock pot over medium high heat. When hot, add 2 TBSP of the oil and enough of the beef chunks to make a roomy single layer in the pan. Cook, turning the beef as needed until browned all over, about 6 to 7 minutes. Transfer to a large plate and repeat with remaining beef, working in batches as necessary and adding another tablespoon or so of oil if the pot seems too dry. 

Add 2 TBSP more olive oil to the pan, then add the onions. Cook, stirring frequently and scraping the browned bit off the bottom of the pan, until they start to soften and are barely brown on the edges, 3 to 5 minutes. Add the carrots, celery root (or beets), thyme, bay leaves, garlic, 1 TSP salt, and a few grinds of pepper. Cook, stirring frequently, until the celery root starts to soften, about 6 minutes. 

Return the beef and any accumulated juices back to the pot. Stir well for another minute or so to combine. Add the wine and bring just to a boil over medium-high heat. Lower the heat to maintain a simmer and continue to simmer for 5 minutes. Add the warm stock; once the liquid has returned to a simmer, cover the pot and transfer to the oven. Bake for 4 hours, checking every hour to make sure the liquid is at a bare simmer. The key to tenderness is to cook at the lowest temperature possible. If the broth is simmering rapidly, reduce the oven temperature. 

After 4 hours, remove the lid and stir. The stew should be very wet, if not, add a cup or so of water to reliquify. Return the uncovered pot to the oven. Continue to bake until the beef is completelseasoder and offers no resistance when you pull it apart with two forks, 1 to 2 more hours. If the beef is tender but the liquid has not reduced much, continue to bake until the liquid is 3/4 to 1 inch lower than the original level. Taste the liquid and season with more salt as needed. When the beef is done, set aside while you cook the mushrooms. 

Arrange the beef in shallow bowls and ladle some of the braising liquid over it. Top with sauteed mushrooms. Serve with polenta or mashed potatoes. 


*This recipe is very easily prepared in a crock pot or slow cooker if you do not have a Dutch oven. Prepare as is and cooking time will be the same as in Dutch oven. 


To cook the mushrooms:

 Using a small knife, scrape any dirt off the mushrooms. If they are particularly large, cut them into 3/4 to 1 inch pieces. Put 1 TBSP of the butter in a large skillet (it should be large enough to hold the mushrooms in a single layer) and put the pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms and cook, stirring frequently. until the mushrooms' juices have released and evaporated. Add the remaining 1 TBSP butter and the shallot and cook for 1 minute, stirring frequently. Add the garlic and continue sauteing for an additional minute. Add the vinegar and stir until liquid evaporates. Add the parsley and season with salt and pepper to taste. 


From Cooking with the New York Times


Ludo Lefebvre’s Roasted-Carrot Salad

Serves 4



½ teaspoon ground cumin

1½ pounds small carrots, approximately 5 inches in length, scrubbed clean and tops trimmed

1 bay leaf (fresh, scored)

1 head garlic, cut in half

5 to 7 sprigs fresh thyme

⅓ cup extra-virgin olive oil

 Kosher salt and freshly ground black pepper to taste



2 blood oranges, juiced

1 tablespoon white vinegar

1 tablespoon granulated sugar

½ teaspoon kosher salt

⅓ cup extra-virgin olive oil



1 cup crème fraîche (Substitute with greek yogurt if creme fraiche unavailable)

1 tablespoon fresh lemon juice

2 teaspoons ground cumin

 Pinch kosher salt



½ small red onion, thinly sliced

1 tablespoon roughly chopped roasted almonds

2 blood oranges, cut into supremes (Slice off the tops and bottoms of orange and peel skin and pith or white inner membrane with a pairing knife. Thinly slice crosswise.)

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped tarragon

1 tablespoon finely chopped chervil

1 tablespoon finely chopped chives

 Kosher salt or fleur de sel



Preheat oven to 400. Toast the cumin for both the carrots and the crème fraîche in a small pan set over medium heat until it becomes aromatic. Remove from heat, and set aside.

Place carrots, bay leaf, split the head of garlic, thyme, and olive oil into a bowl, and mix them together. Sprinkle 1/2 teaspoon cumin over the carrots, and mix again.

Tip the carrot mixture onto a sheet pan, and spread evenly into one layer, then season with salt and pepper and place in oven. Roast until the carrots are soft and beginning to caramelize, 30 to 45 minutes.

Remove carrots from oven, discard aromatics and set aside to cool.

Meanwhile, make the vinaigrette. Combine blood orange juice, vinegar, sugar and salt in a large mixing bowl, and whisk to incorporate. Slowly add the olive oil while continuing to whisk, until the dressing is emulsified. Add the carrots to the bowl, and toss to combine.

Make the cumin crème fraîche. Combine the crème fraîche, lemon juice and remaining toasted cumin in a mixing bowl, and stir to combine. Thin the mixture slightly with a few tablespoons of water. Add a pinch of salt.


Assemble the salad on a large serving plate. Put the crème fraîche in the center of the plate, and using the back of a spoon, spread it evenly across the bottom. Arrange the carrots on top of the crème fraîche. Sprinkle the onion and the nuts on top of the carrots, then add the supremes of blood orange. Sprinkle the herbs over the top of the salad, and finish with a pinch or two of salt. Make a mess when serving, so that everyone gets plenty of crème fraîche along with the vegetables.


January 4

Tricycle Gardens:

  • Magenta French Crisp baby lettuce mix
  • Rainbow radishes
  • Pak choi


  • Pink Lady apples


  • Lemongrass
  • Fresh baby ginger
  • Baby leeks


From Martha Stewart Living

Radish Greens Soup

Makes 4 cups


2 tablespoons unsalted butter

1/2 large yellow onion, cut into 1/4-inch dice (Substitute with baby leeks for a milder flavor)

1 bunches radish greens (about 2 cups), cleaned

3 medium baking potatoes, peeled and cut into1/2-inch dice

2 1/4 cups broth/stock 

1 cup heavy cream

Coarse salt and freshly ground pepper

5 radishes, zested

Chervil, for garnish (Substitute with parsley or tarragon, if chervil unavailable)



In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and stock/broth, and cook, stirring occasionally until potatoes are tender, about 35 minutes.

Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil.



From Bon Appetit November 2016; modified for Pak choi

Green Curry with Brown Rice Noodles and Pak Choi


Serves 4


4 scallions, coarsely chopped (Substitute for leeks; you can use both white and green parts too!)

4 garlic cloves, smashed

3 green Thai chiles, coarsely chopped

1 2-inch piece ginger, peeled, coarsely chopped (No need to peel with fresh ginger!)

2 teaspoons green peppercorns in brine

½ teaspoon ground turmeric

2 cups cilantro leaves with tender stems, plus more for serving

⅓ cup mint leaves, plus more for serving

¼ cup virgin coconut oil, melted, slightly cooled

2 13.5-ounce cans unsweetened coconut milk

1 tablespoon fresh lime juice

1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife

4 cups coarsely chopped Pak choi

1 tablespoon coconut sugar or honey

Kosher salt

8 ounces dried thin brown rice noodles

Lime wedges (for serving)



Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally until slightly darkened in color and fragrant, about 5 minutes.

Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Pac choi; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.

Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.

Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.


December 28

Local Food Hub:

  • Golden beets (Van Dessel Farm-Accomack County)
  • Garlic (Timbercreek Organics-Albermarle County)
  • Carnival Acorn squash (Singing Earth Produce-Augusta County)

Tricycle Gardens:

  • Collards 


  • Fava greens

Albert's Organics:

  • Mango Blood oranges (Deer Creek Heights Ranch-California)


From Martha Stewart Living

Israeli Couscous and Fall-Vegetable Stuffing

Serves 10


1 small acorn squash (about 1 1/2 pounds), halved and seeded

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 small turnips, peeled and cut into 1/2-inch cubes

1 celery root (also called celeriac), peeled and cut into 1/2-inch cubes (Substitute with golden beets for a burst of sweetness!)

2 tablespoons unsalted butter

3/4 cup finely chopped shallots (Substitute with garlic for a lil' kick!)

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon hot smoked paprika

10 ounces Israeli couscous (about 2 cups)

1 3/4 cups homemade or low-sodium store-bought chicken stock

1 fresh bay leaf

2 tablespoons chopped fresh thyme

1/2 cup golden raisins

1/2 cup sliced almonds with skins, toasted

1/4 cup chopped fresh flat-leaf parsley



Preheat oven to 375 degrees. Drizzle squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.

Meanwhile, toss turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on baking sheet with squash. Continue roasting, stirring once or twice, until vegetables are tender and golden brown, about 30 minutes.

Meanwhile, heat butter and remaining tablespoon oil in a medium saucepan over medium heat until butter is melted. Add shallots; cook until softened, about 3 minutes. Stir in coriander, cumin, and paprika; cook until fragrant, about 1 minute. Stir in couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until couscous is tender but al dente and liquid is absorbed or about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.

Peel squash; cut the flesh into 1/2-inch cubes. Stir together couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into the center of stuffing registers 165 degrees.



From Midwest Living; modified for fava greens


Blood Orange and Fava Greens Salad with Ginger-Spiced Walnuts


Serves 4





2 tablespoons finely chopped shallot

2 tablespoons champagne vinegar or white wine vinegar

1/2 teaspoon Dijon-style mustard

1/2 teaspoon finely shredded blood orange or navel orange zest

1/8 teaspoon salt

Dash ground black pepper

2 tablespoons olive oil


Ginger-Spiced Walnuts:

1 tablespoon butter

1/2 cup walnuts, coarsely chopped

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash cayenne pepper


Fresh fava greens

2 medium blood oranges and/or navel oranges, peeled, seeded and sectioned



Dressing: In a small bowl combine shallot and vinegar. Let stand for 10 minutes, stirring occasionally. Stir in mustard, orange zest, salt, and pepper. Slowly whisk in olive oil.

Ginger-Spiced Walnuts: In a small nonstick skillet, melt the butter. Add walnuts, sugar, salt, ginger and cayenne pepper. Toss to coat. Cook over medium heat for 3 to 4 minutes or until walnuts are just toasted, stirring occasionally. Remove from the heat and cool walnuts completely.

Salad: Divide fava greens among four serving plates. Top with orange sections and cooled walnuts. Whisk dressing and drizzle over salads.


December 21

Local Food Hub:

  • Butternut squash (Double H Farm; Nelson County)

Tricycle Gardens: 

  • Magenta French Crisp lettuce
  • Bunched carrots


  • Mizuna/Tatsoi braizing mix
  • Sweet potatoes


  • Rinker's apple cider


From Dishing Up Virginia: 145 Recipes That Celebrate Colonial Traditions and Contemporary Flavors

Sweet Potato Bisque* (Executive Chef Walter Bundy; Lemaire Restaurant); substitute Covington sweet potatoes

Serves 9 to 12


1 cup (2 sticks) unsalted butter

1 sweet onions (Vidalia), diced

2 celery stalks, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

5 large sweet potatoes, peeled and diced

2 quarts vegetable or chicken broth

2 cups heavy cream

1/4 cup brown sugar

1/4 cup maple syrup

Kosher salt and freshly ground white pepper



Warm the butter in a large pot over medium heat. Add the onion, celery, and garlic, and cook, stirring occasionally, until the onions are soft but not browned. 

Add the wine to the pot and simmer for a few minutes. Add the sweet potatoes and broth, and cook over medium-low heat until soft, about 20 minutes. 

Remove from heat and add the cream, sugar, and maple syrup. Salt and pepper to taste. Puree the soup in batches in a blender; while blending, adjust with water as necessary to achieve desired consistency. 

Reheat gently before serving.


*Leftovers can be refrigerated to up to 5 days or frozen for up to a year. 


From Martha Stewart Living


Quinoa Pie with Butternut Squash


Serves 8



1 tablespoon extra-virgin olive oil

1 butternut squash (about 1 1/2 pounds), peeled, halved crosswise, and seeded

18 fresh sage leaves, plus 1 teaspoon finely chopped sage

1/2 onion, cut into 1/4-inch dice (about 3/4 cup)

1 garlic clove, minced

1 cup quinoa

2 cups homemade or low-sodium store-bought vegetable stock

1 1/2 ounces Parmesan cheese, finely grated

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

Vegetable oil, cooking spray



Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.

Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down on plate; top with squash rings. Press quinoa mixture on top.

Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.





December 14

Local Food Hub:

  • Local dried black beans (Steadfast Farm-Red Hill, Virginia)

Tricycle Gardens:

  • Bunched red beets
  • Collards
  • Hakurei salad turnips
  • Pak Choi


  • Gold Rush apples


From Martha Stewart


Beet, Cheddar, and Apple Tarts

Serves 6


1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds

3/4 cup shredded white cheddar (3 ounces)

1 small apple, cored and very thinly sliced

1-2 small beets, scrubbed, peeled, and very thinly sliced

Coarse salt and ground pepper

1/2 teaspoon fresh thyme leaves



Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.



From Fat Free Vegan Kitchen


Tropical Black Bean and Collard Green Soup

Serves 8


1 pound dried black beans (about 2 cups)

1 large onion, chopped

3 ribs celery, diced

4 cloves garlic, minced

2 tablespoons ginger-root, minced

1 teaspoon thyme

1 1/2 teaspoon Ancho chili powder (or other pure, mild chili powder)

1/4 teaspoon chipotle chili powder or cayenne

1/4 teaspoon allspice

1/4 teaspoon ground nutmeg

1 cup carrots, diced or sliced (Substitute with either hakurei turnips OR beets for a little extra sweeteness!)

2 cloves garlic, minced (or to taste)

1 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

additional chili powder, to taste

salt, to taste

12 ounces collard greens, cut into bite-sized pieces (or use the greens of your choice)

1/2 cup fresh orange juice

1 orange, sliced, for garnish



Rinse the beans and pick over them to remove any debris. Cover with water and either allow beans to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.

Heat a large pot or pressure cooker; spray lightly with olive oil if desired. Add the onion and celery and cook, stirring, until softened. Add the garlic and ginger and cook for another minute.

Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil.

If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes. Remove from heat and allow pressure to come down naturally.

If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water.

Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender. Add orange juice just before serving. Serve garnished with orange slices on top or on the side.


December 7

Local Food Hub:

  • Purple top white globe turnips (Van Dessel Farm; Accomack County)

Tricycle Gardens:

  • Red Russian kale
  • Baby/fingerling sweet potatoes (Beuregard, Ginseng and Purple varieties)

Rudy's Mushrooms:

  • Oyster mushrooms


  • Mixed microgreens (radish, mustard greens, fennel, cilantro, arugula)


  • Honey Crisp apples


From Martha Stewart; modified for turnips

Roots Anna

Serves 10


3 cloves garlic, unpeeled

1/4 teaspoon olive oil

1 1/2 pounds Yukon Gold, or Idaho potatoes (Try the baby/fingerling sweet potatoes instead!)

2 pounds turnips

6 tablespoons unsalted butter

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 1/2 teaspoons fresh thyme leaves



Heat oven to 450 degrees. Place garlic in an ovenproof ramekin; drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Remove garlic from oven, and let stand until cool enough to handle. Peel garlic, cut into slices and set aside. Reduce heat to 425 degrees.

Meanwhile, peel potatoes, and slice them as thinly as possible; place them in a bowl, and put a damp paper towel on top to keep them from turning brown. Peel turnips, and cut in half, slice as thinly as possible, and cover with a damp paper towel.

In a 10-inch nonstick ovenproof skillet, melt 2 tablespoons butter, swirling pan to coat bottom and sides. Remove from heat. Starting at the sides of the pan, arrange about half of the rutabaga slices in overlapping concentric circles, covering the bottom of the pan; press to compress. Sprinkle turnips with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and a third of the roasted garlic; dot with 1 tablespoon butter.


Arrange the potato slices in tight concentric circles over the turnips, and press down. Season with 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon thyme, and another third of the garlic; dot with 1 tablespoon butter. Arrange remaining turnips on top, and season again with 1/2 teaspoon salt, 1/8 teaspoon pepper, and remaining garlic; dot with 1 tablespoon butter.

Spread a large piece of aluminum foil with remaining tablespoon butter. Cover skillet tightly with the foil buttered side down. Place a cast-iron skillet on the foil to weigh it down, and transfer to the oven. Bake until vegetables are tender when pierced with the tip of a knife, 50 to 60 minutes.

Remove pan from oven, and let stand on a wire rack for 15 minutes. Remove foil, and invert roots carefully onto a serving dish. Garnish with remaining 1/2 teaspoon thyme, and serve warm. This can be made ahead of time and reheated.


From Fox, Farm and Forage

Smoked Pulled Oyster Mushroom

Serves 4


1/2 lb Oyster Mushrooms

1 cups soaked mild smoking wood (apple / pecan / cherry)

1/2 cup mayonnaise

1/4 cup apple cider vinegar

Dash of celery salt (to taste)

Dash of red pepper flakes (to taste)

1/2 bunch kale, stalks removed and cut into thin strips (Try either the Red Russian kale OR microgreens!)

1/2 small sweet or Vidalia onion, sliced thin

1/2 carrot, sliced thin

BBQ Sauce

4 sandwich rolls (brioche style preferred)



Mix the mayonnaise, celery salt, red pepper flakes and vinegar to taste in a bowl. Mix in the kale, onions, and carrots, then set aside in the refrigerator to sit.

Prepare coals on one side of grill and place soaked wood chips in a foil packet on top of coals. Once grill hits 400F and the packet is smoking, place oyster mushroom clusters on opposite side of coals in indirect heat. Cook for at least 20 minutes, rotating every 5 minutes to ensure even smoking.

Pull off mushrooms, once cool pull apart into thin strips in a mixing bowl. Add your favorite BBQ sauce enough to coat.

Assemble kale and BBQ on toasted rolls and serve.



November 30

Local Food Hub:

  • Rutabagas (Malcom's Market Garden; Augusta Co.)


  • Long Island Cheese pumpkin (Amelia Soap)
  • Espelette peppers
  • Dandelion greens
  • Fresh baby ginger


  • Tangerines (Uncle Matt's Organics; Claremont, Florida)


How to dry espelette peppers:


  1.  Tie a piece of string around the stem of the peppers. Be sure to leave room between peppers so they can dry evenly. Keep peppers in a dry environment for approximately a month.
  2. After the peppers have dried, you can use the whole pepper, remove the seeds to plant the pepper itself OR grind up the seed pods to use as a spice in any dish! Voila!


From Tangeleno Food Blog

Stuffed Long Island Cheese Pumpkin

Serves 6 to 10


1 long island cheese pumpkin, about 5 lbs

6 oz stale crusty bread

6 oz Gruyere, cheddar, Monterey jack, or blend

6 strips bacon

1 large white OR yellow onion

4 cloves garlic

1 1/2 tablespoon diced thyme

1/2 cup heavy cream

1 large pinch nutmeg

salt and pepper


Preheat your oven to 350 degrees while you prepare the pumpkin filling.

Thinly slice the onion and add to a tablespoon of olive oil in a medium skillet. Season with a few grinds of salt and cook over medium-low heat for 15 minutes, stirring every so often to prevent sticking. Peel and dice the garlic, then add it to the cooking onions. Cook for an additional two minutes until soft, then remove the pan from the heat. 

In another skillet, fry four strips of bacon until crispy. Transfer to a paper towel-lined plate, blot dry and cut into 1/2 inch pieces. 

Take your pumpkin and place it dish towel to prevent it from sliding around. Using a sharp chef's knife, remove a 3x3 inch "lid" from the top of the pumpkin, cutting at a 45-degree angle down into the center of the pumpkin. Use a spoon or a pumpkin scraper to remove the seeds and strings from the inside of the pumpkin. Season the interior with salt and pepper and set aside.

Cut the cheese and bread into 1/2 inch cubes and place in a medium bowl. Add the onion and garlic mixture, bacon, and fresh thyme, and stir to combine.

Spoon the mixture into the cavern of the pumpkin, filling it to the brim but not being packed down. Stir the nutmeg (either freshly grated or dried) into the cream and then carefully pour over the bread mixture, making sure to get every piece of bread moistened. The cream will not fill the entire cavern by any means, so don't worry if you can't see it!

Transfer the pumpkin to a sheet pan and place in the oven. Cook for 70 minutes, then remove the top of the pumpkin before returning to the oven for an additional 20 minutes.

Remove from the oven when cooked through and allow to rest for 10 minutes. Cut into slices with a sharp knife, and serve with the interior intact. An alternative serving technique would be to serve in large scoopfuls, a sort of bread pudding pumpkin mash-up (get it?!).

Note: I used a long island cheese pumpkin, but this recipe could be used with any edible pumpkin. Because pumpkins vary, start checking the doneness after 90 minutes by inserting a knife into the top flesh of the pumpkin. For certain other pumpkins, cooking could take up to two hours. 


From Cooking with the New York Times

Michel-Michel Shabu-Shabu

Serves 4


¾ pound to 1 pound beef tenderloin, in 1 piece, trimmed of fat (Try tofu or tempeh for a vegetarian version!)

4 to 5 cups beef broth, preferably unsalted

1 1-inch piece fresh ginger, peeled and cut into fine julienne

1 cup peeled, quartered and thinly sliced rutabaga

1 small zucchini, trimmed and thinly sliced (Can substitute with 1 small head of broccoli, if zucchini unavailable)

1 large carrot, peeled and sliced into 2 by 1/4-inch strips

8 mushrooms, stemmed and quartered if large

8 Napa cabbage leaves, thinly sliced (Can also substitute with green cabbage)

1 cup snow peas, strung (fresh or frozen)

 Salt and freshly ground black pepper to taste

4 teaspoon Dijon mustard

1 teaspoon prepared horseradish



Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)

Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.

Bring broth back to boil. Add rutabaga, zucchini (or broccoli), carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.

Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.


November 23


  • Collard greens
  • Bok choy
  • Mignonette Bronze Butterhead lettuce

Tricycle Gardens:

  • Marbled habanero peppers


  • Treviso raddicchio


  • Granny smith apples

From Martha Stewart Living

Bok Choy, Carrot and Apple Slaw

Serves 4


1 pound baby bok choy (4 to 6 heads)

1 teaspoon coarse salt

1 peeled apple, cut into matchsticks

2 large shredded carrots

3 tablespoons fresh lemon juice

1 tablespoon vegetable oil

1 teaspoon finely grated peeled fresh ginger

Coarse salt and ground pepper



Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.


From Martha Stewart Living

Radicchio and Mushroom Chicken Roulade

Serves 2


2 boneless, skinless chichen breast halves

Coarse salt

1 small head radicchio, cored, leaves separated

3 tablespoon unsalted butter

2 tablespoon extra-virgin olive oil

3 shallots, finely chopped

8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)

1 chicken liver, finely chopped

1 tablespoon finely chopped fresh sage

Freshly ground pepper

1/2 cup Marsala wine

1/4 cup freshly shredded mozzarella cheese

10 cipollini or pearl onions, peeled

1/4 cup chicken stock



Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.

Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.

Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).

Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.

Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.

Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.


From Cooking with the New York Times


Spicy Chile Butter


12 tablespoons unsalted butter (1 1/2 sticks), softened

3 fat garlic cloves, minced to a paste

2 tablespoons chopped sage

1 habanero, Scotch bonnet or serrano chile, seeded and finely chopped

1 tablespoon chipotle chile powder

1 ½ teaspoons black pepper

½ teaspoon crushed red chile flakes



In a bowl, mash together all the ingredients until smooth. Chill for up to two weeks before using.

November 9

Tricycle Gardens:

  • Magenta lettuce


  • Scallions
  • Fennel
  • Napa cabbage

Virginia Vegetable Company:

  • Jerusalem Artichokes (Sunchokes)


  • Magness pears

From Cooking with the New York Times

Sunchoke Bisque With Hazelnut Oil

Serves 6


1 small onion
6 small red potatoes
Jerusalem artichokes, unpeeled
1 celery rib
2 tablespoons sunflower-seed oil or olive oil
2 garlic cloves, minced
6 cups vegetable stock
1 ½ teaspoons sea salt, plus more to taste
 Freshly ground black pepper
2 bay leaves
 Milk or cream, for thinning
½ cup croutons, crisped in the oven
 Roasted hazelnut or pumpkin-seed oil


Chop the vegetables into 1/2-inch chunks. Heat the sunflower-seed oil in a soup pot, add the vegetables and sauté over high heat, stirring, until lightly browned, about 10 minutes, adding the garlic during the last few minutes. Pour in the stock. Add 1 1/2 teaspoons salt and the bay leaves. Bring to a boil, then simmer, covered, until the potatoes are tender, about 25 minutes.

Cool briefly, fish out the bay leaves, then purée the soup until perfectly smooth. Return the soup to the stove and add enough milk or cream to thin it to the desired consistency. Taste for salt and season with pepper. Serve with a few croutons in each bowl and the hazelnut oil drizzled over the top.

From Martha Stewart Living

Stuffed Napa Cabbage Braised in Tomato Sauce


1 cup uncooked barley
2 heads Napa cabbage
1 large shallot, finely chopped
1 medium carrot, cut into 1/4-inch dice
1 rib celery, cut into 1/4-inch dice (substitute with fennel for an interesting taste and crunch!)
1 green, red, or yellow bell pepper, cut into 1/4-inch dice
1 tomato, seeded, cut into 1/4-inch dice
1/2 cup raisins
1 pound lean ground turkey (substitute with tofu, tempeh OR sunchokes, thinly sliced for a vegetarian option) 
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne pepper
Pinch of ground nutmeg
Pinch of ground cloves
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, chopped into 1/2-inch dice
3 cloves garlic, minced
1 fourteen-ounce can tomato sauce
2 teaspoons light-brown sugar
2 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped
2 sprigs fresh oregano, plus 2 tablespoons chopped


Heat oven to 350 degrees. Bring a pan of water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to 30 minutes. Drain in a colander or fine sieve, and rinse with cold water. Cover, and set aside.

Fill saucepan with water; boil. Remove cabbage's large outer leaves.You'll need 24 large leaves. Add half to boiling water; simmer until tender, about 4 minutes. Drain in a colander; cool. Repeat with remaining leaves; set aside.

In a large bowl, combine shallot, carrot, celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg, cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley. Using hands, mix. Chill until ready to assemble.

Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3 minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs. Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while assembling cabbage. Once cooked, the sauce can be pureed if desired.

Lay 2 cabbage leaves side by side, slightly overlapping, on a work surface. (If leaves are large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll into a tight cylinder, folding in ends. Repeat with remaining leaves and mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over tops; cover. Bake 1 hour.
Meanwhile, toss reserved barley and remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; set aside.

After 1 hour, remove rolls from oven. Serve over room-temperature barley mixture, topped with sauce and chopped herbs.

November 2


  • Mesclun salad mix (mizuna, taglio chard, red mustard, tatsoi, lettuces, arugula) Remo
  • Yu Choy Sum (flowering Brassica)

Local Food Hub:

  • Chestnuts (Virginia Chestnuts)

Amelia Soap:

  • Red Kuri squash


  • Mixed herb bunches: rosemary, thyme and chives

Tricycle Gardens:

  • Jalapeno pepper


  • Ida Red apples


From Cooking with the New York times


Roasted Squash With Cornbread, Sage and Chestnut Stuffing

6 servings


6 round medium-size squashes

 Salt and freshly ground black pepper

5 cups vegetable stock

4 tablespoons extra virgin olive oil

1 cup diced yellow onion

½ cup finely diced celery

2 ½ cups finely diced carrot

6 cloves garlic, peeled and minced

⅓ teaspoon celery seed

½ teaspoon caraway seed

⅓ teaspoon nutmeg

2 tablespoons dry sherry

4 cups toasted crumbled corn bread

1 cup shelled roasted chestnuts, crumbled into large pieces

2 tablespoons minced fresh sage

2 leeks, white and light green parts only, in 1/2-inch-thick slices

1 cup chopped portobello mushrooms

½ pound smoked tempeh or tofu, in cubes

½ teaspoon dried thyme

1 teaspoon minced fresh rosemary

¼ teaspoon ground juniper berries

2 bay leaves

1 cup apple cider

1 ½ cups finely diced parsnips

2 cups diced butternut squash

2 tablespoons Dijon mustard



Heat oven to 400 degrees. Slice 1 1/2 inches off tops of squashes and set them aside. Scoop out, and discard seeds and pith. Sprinkle cavities with salt and pepper to taste. Place squashes cut sides down in a large baking dish. Pour in 2 cups stock and enough water for liquid to be 1/3 to 1/2 inch deep. Cover tightly with foil. On a baking sheet with a rim, place squash tops cut side down, and add just enough water to cover the bottom of the pan. Bake until squashes are slightly soft when squeezed and flesh is fork-tender, 30 to 40 minutes. Tops can be baked as long or until very lightly browned. Remove from heat, and allow to cool. (May cover and refrigerate up to 24 hours.)

Heat oven to 350 degrees. Reheat squashes and tops for 10 minutes. Place squashes on a plate, fill with stuffing and top with ragout. Lean tops against squashes and serve.



In a large skillet over medium heat, heat 2 tablespoons oil. Add onion, celery, 1 1/2 cups carrots and 2 cloves garlic, and sauté until lightly browned. Add celery seed, caraway seed, and nutmeg, and sauté for 1 minute. Add sherry and 1 cup stock, stirring and scraping pan. Simmer until reduced by one-third, then remove from heat. In a large bowl, combine cornbread, chestnuts, and sage. Add carrot mixture, and mix well. Season with salt and pepper to taste. Set aside, and keep warm. (May be covered, and refrigerated up to 24 hours; gently reheat before using.)



In a deep skillet over medium heat, add remaining 2 tablespoons olive oil. Add leeks and remaining 4 cloves garlic, and sauté until softened. Add mushrooms and tempeh, and sauté until mushrooms are softened. Add thyme, rosemary, juniper and bay leaves, and sauté 1 minute. Stir in apple cider, scraping the bottom of the pan. Add parsnips, butternut squash, remaining 1 1/2 cups carrots and remaining 2 cups stock. Bring to a boil, then reduce heat to low. Cover, and simmer until vegetables are just fork-tender, about 30 minutes. Stir in mustard, and adjust salt and pepper to taste.


From Cooking with New York Times; modified for Yu Choy Sum


Yu Choy Sum, Shakshuka Style

4 to 6 servings


3 tablespoons extra-virgin olive oil

1 cup onion, in 1/2-inch dice

2 medium-size green bell peppers, cored and seeded, in 1/2-inch dice

2 medium-size jalapeño chiles, seeded and chopped fine

3 cloves garlic, slivered

12 ounces Yukon Gold potatoes, peeled, in 1/2-inch dice

 Salt and ground black pepper

1 tablespoon fresh thyme leaves

1 ½ cups chicken or vegetable broth

1 bunch Yu Choy Sum, heavy stems removed, finely chopped

½ teaspoon crushed red chile flakes or to taste

4 to 6 large eggs

4 to 6 tablespoons grated Parmigiano-Reggiano



Heat 1 tablespoon of the oil in a heavy 12- to 14-inch skillet; cast iron is best. Add onions, bell peppers and jalapeños and sauté on medium about 10 minutes until vegetables are tender and starting to color. Stir in garlic, cook for a minute or two, then stir in potatoes. Reduce heat a bit and sauté another 5 minutes, stirring occasionally. Season with salt and pepper and add thyme.

Add broth and cook on medium-low until much of it has evaporated and potatoes are tender, about 15 minutes. Add broccoli rabe. Cook, stirring occasionally until broccoli rabe has wilted, softened and reduced. Fold in chile flakes and season with more salt and pepper if needed. Turn off heat. Smooth top of vegetables and use the back of a soup spoon to make 4 or 6 evenly spaced shallow depressions in the mixture.


Light broiler and adjust a rack fairly close to the heat. Just before serving, break an egg into each of the depressions in the vegetables. Place skillet under the broiler until whites are set and yolks are still runny (they’ll wiggle if gently touched), 1 1/2 to 2 minutes. Dust each egg with cheese and serve.