Green Recipes

Chilled Tofu

Use your judgment to determine the amount of each condiment to serve. To make ginger juice, squeeze about 3 tablespoons of finely grated fresh ginger.

Ingredients

• 2 packages (12 ounces) extra-firm silken tofu, liquid drained

Dipping Sauce

• 1/4 cup mirin (rice wine), or sake
• 3 tablespoons natural soy sauce
• 1 tablespoon fresh ginger juice
• 1/2 teaspoon wasabi powder

Condiments (Choose Five or Six)

• Fresh cilantro, leaves whole
• Crushed red pepper flakes
• Cucumber, diced
• Ginger, grated
• Nori, toasted, cut into 1-inch-by-1/2-inch strips
• Pea tendrils, torn into bite-size pieces
• Radishes, sliced, cut into thin strips
• Red chile peppers, thinly sliced
• Scallion greens, thinly sliced
• Sesame seeds, toasted
• Snow peas, blanched, thinly sliced
• Wasabi paste

Directions

1. Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates 6 rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Repeat with second package of tofu for a total of 48 pieces. Place tofu in a serving bowl and nestle the bowl in a larger bowl filled with crushed ice. Cover and refrigerate for at least 30 minutes or up to 2 hours.
   
2. Meanwhile, place dipping sauce ingredients in a small bowl and whisk until well blended; set aside.
   
3. Prepare five or more condiments and place each in a separate bowl or dish. Serve tofu family style in its chilled bowl with condiments, dipping sauce, and individual serving dishes

Roasted Vegetables

Ingredients

Serves 8

• 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch lengths
• 1 pound parsnips, cut into 2-inch lengths
• 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
• 1 pound shallots, peeled, halved if large
• 3 rosemary sprigs
• 3 tablespoons olive oil
• Coarse salt and ground pepper

Directions

1. While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
2. After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

 

Spinach Soup with Egg Strips

- coming soon