Grapefruit Pork Chop Casserole

Several people have emailed asking for dishes that include meat. So this is our inaugural meat recipes. Our focus will remain vegeterian with just a few meat options now and then. If you are intersted in something particular please let me know.

Ingredients:
1 tablespoon salad oil
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 onion, chopped
6 loin pork chops, about 3/4 inch thick
1 1/2 cups fresh grapefruit juice
6 cups shredded green cabbage
2 apples, cored, pared and diced
2 teaspoons caraway seeds
2 grapefruit, peeled and sectioned

Instructions:
Heat oil in skillet. Add onion and cook until tender. Add chops and brown on both sides, about 20 minutes. Remove to four quart casserole. Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with apples; cover and bake at 350F for 30 minutes. Add grapefruit sections and bake 5 minutes longer.

Grapefruit Vinaigrette Dressing

1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper


Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.

Quinoa Egg Bake

This is very forgiving, you can toss whatever vegetables you have into it, I suggest chopping up the musrooms and adding them as well as the chervil.

Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cups milk
1 tablespoon chopped garlic
1 teaspoon chopped thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Mizuna ( or other greens) roughly chopped
1 cup finely shredded Romano or Parmesan cheese


Instructions:
Preheat oven to 350°F. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside. Put quinoa into a fine mesh strainer and rinse until cold running water until water runs clear; drain well. In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

Turnup and Parsnip Veggie Chili

Ingredients:
1 onion, diced
2 tbsp oil
3 zucchinis, chopped
1 red or yellow bell pepper, chopped
3 parsnips, diced
2 turnips, diced
1 cup mushrooms, sliced
3 stalks celery, diced
2 carrots, diced
2 14 ounce cans beans
1 14 ounce cans diced tomatoes
2 4.5 ounce cans tomato paste
1/2 cup white wine
2 tbsp chili powder
1 1/2 tsp cumin
3/4 tsp garlic powder
1 tsp salt
1/4 tsp pepper, or to taste

Instructions:
n a large soup or stock pot, sautee the onion in oil for 3 to 5 minutes.
Add the vegetables and cook, stirring frequently for a few more minutes.
Add remaining ingredients and bring to a slow simmer. Cover and allow to cook for at least 30 minutes, stirring occasionally.

Soba Noodles with Mizuna and Carrots

Ingredients:
2 cups Mizuna leaves, washed, stemmed, and chopped
2 carrots, cut into diagonal slices
4 thinly sliced scallions, white and green parts
½ cup of thinly sliced black radish (you can use any kind of radish)
2 cups of cooked Soba noodles
1 tablespoon of sesame oil
1 tsp ground ginger
1 clove minced garlic
2 tbsp low-sodium soy sauce
2 tbsp sesame seeds

Instructions:
Combine mizuna, carrots, scallions and noodles in a large bowl.
In a separate bowl, combine garlic, ginger, oil, and soy sauce. Whisk together and pour over noodles. Top with sesame seeds.