Recipes for menu week 3-14-11

Braised Cabbage and Turnips

1 1/2 tablespoons mustard seeds
2 tablespoons butter
1 tablespoons olive oil
1 pound turnips, peeled and diced (about 3)
1 head cabbage, sliced thin
1/4 cup apple cider vinegar
1 cup chicken stock
salt

In a large saute pan, heat pan on medium and add the mustard seeds.
Toast seeds until fragrant, about 1 minute.

Add butter and oil.

When butter is melted, add the turnips and cabbage and saute until cabbage begins to wilt, about 5 minutes.

Mix in vinegar and stock.

Bring mixture to a simmer, cover and braise until a knife inserted in a turnip comes out easily and cabbage is wilted and tender, about 25 minutes.

Season, to taste, with salt.

Stir Fried Pea Shoots Recipe with Garlic

2 tablespoons olive oil
2 garlic cloves, thinly sliced
a pinch chili flakes
4 cups packed pea shoots, roughly chopped

Heat a large skillet to medium and add olive oil, garlic and chili flakes. The oil should bubble around the garlic but not burn. Cook the garlic and chilies, stirring them for about 3 minutes, or until garlic softens and starts to turn golden. Add pea shoots and stir well to coat evenly in the oil and garlic. Stir them regularly as they will cook quickly and you want them to cook evenly. They will take about 2 minutes to wilt down. Serve immediately.

Carrot and Apple Slaw With Raisins

1/2 cup low-fat Greek yogurt or sour cream
2 tablespoons white wine vinegar
1/2 teaspoon ground cumin
kosher salt and black pepper
3/4 pound large carrots (2 to 3), peeled
2 Granny Smith apples, halved and cored
1/2 cup golden raisins
1/4 cup chopped cilantro

1.In a large bowl, whisk together the yogurt, vinegar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
2.Cut the carrots into 3- to 4-inch pieces. In a food processor fitted with the grating disk, grate the carrots and apples.
3.Add the carrots, apples, raisins, and cilantro to the yogurt dressing and toss to combine.