Six Servings

Roasting asparagus spears in a very hot oven or grilling them gives them a unique and delicious flavor and texture. Try this easy recipe and serve them warm or cold.

1 ½ pounds fresh asparagus
3 tablespoons virgin olive oil
2 tablespoons finely grated lemon zest

1. Preheat the oven to 475 degrees.
2. Snap off the tough woody ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet. Mix the olive oil with the lemon zest and pour the mixture over the asparagus and make sure they are covered on both sides with the flavored oil.
3. Roast the asparagus 10 to 12 minutes, or until they are tender when pierced with the tip of a knife. Alternatively, you may grill or steam the asparagus for 4 to 5 minutes until tender. Arrange the asparagus on a serving plate and serve hot or cold.

© Nina Simonds 2008.

What will bring out the best and most interesting flavors of your cheeses? A few suggestions:

• Rosemary Montasio with Chianti or Syrah

• Ancho Chile Caciotta with Orange Pekoe tea

• Goat Cheese wrapped in Hoja Santa Leaf with Deus Brut des Flandres (sparkling beer!) or dark chocolate truffles

• Goats’ Milk Montasio with Sauvignon Blanc or Beaujolais

• Pecan Praline Mascarpone Tart with Ginger Snaps

• Fresh Mozzarella with Chicken Breasts and Garlic (Recipe Below)

six to eight servings

Nutty Japanese soba, or buckwheat, noodles are extremely versatile. They can be served cold or hot in soups and stir-fried dishes. Here, soba noodles are mixed with wild mushrooms, Chinese garlic chives, and bok choy. Serve this as a light lunch or dinner, or as a vegetable or staple side dish.

½ pound shiitake mushrooms, rinsed and drained

½ pound cremini mushrooms, minced and drained

1 pound bok choy or baby Chinese cabbage, stem ends trimmed

½ pound soba noodles

2½ tablespoons canola or virgin olive oil

3½ cups garlic chives cut into 1-inch lengths (if not available, use shredded leeks with 3 tablespoons chopped garlic)

1 teaspoon dried chile flakes (optional)

5 tablespoons Chinese rice wine or sake

5 ½ tablespoons light soy sauce, or to taste

1. Remove and discard the stems from the shiitake mushrooms. Trim the cremini stem ends. Cut the mushroom caps into thin slices.

2. Cut the bok choy on the diagonal into ½-inch sections, separating the leafy parts from the stalk sections.

3. Bring 3 quarts of water to a boil in a large pot. Add the stalk sections of bok choy and cook for about 2 minutes, then add the leafy parts and cook for 1 minute, until just tender. Remove with a slotted spoon and refresh under cold running water in a strainer. Drain thoroughly. Bring the water to a boil again and add the soba noodles. Once the water returns to a boil, reduce the heat slightly and cook for 3½ minutes, until al dente. Drain in a colander and rinse the noodles under warm running water. Drain again.

4. Heat a large wok or a skillet until very hot. Add the oil and heat until hot, about 10 seconds. Add the garlic chives and dried chile flakes, if using, and stir-fry until fragrant, about 10 seconds. Add the sliced mushrooms and stir-fry over medium-low heat. Add the rice wine or sake, cover, and cook for 3 minutes, or until the mushrooms are tender. Uncover and turn the heat to high. Add the bok choy and soy sauce, and toss lightly over high heat to heat through. If the soba noodles are sticking together in clumps, rinse in a colander under cold running water. Drain thoroughly. Add the noodles and toss lightly to mix and heat through. Scoop out onto a serving platter and serve immediately.

Copyright Nina Simonds “Spices of Life” 2008

Six servings

I love the flavor and textural contrast of meaty mushrooms and crisp snap peas, particularly when drenched in a sumptuous oyster sauce. If snap peas are unavailable, use snow peas and decrease the cooking time briefly.

½ pound shiitake mushrooms, stems trimmed and lightly rinsed
½ pound oyster mushrooms, stems trimmed and lightly rinsed (if unavailable, substitute shiitake mushrooms)
½ pound cremini mushrooms, stems trimmed and lightly rinsed

Seasonings
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

2½ teaspoons canola or corn oil
1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon rice wine or sake
½ teaspoon salt, or to taste

Oyster Sauce (mixed together)
3½ tablespoons good-quality oyster sauce
1½ tablespoons rice wine or sake
1¼ teaspoons sugar
½ teaspoons toasted sesame oil
½ cup chicken broth or water
1 teaspoon cornstarch

1. With a sharp knife, cut all the mushrooms into quarters, depending on the size.
2. Prepare the Seasonings and set by the stove.
3. Heat a wok or heavy skillet until very hot, add 1 teaspoon of the oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat about 1½ minutes, until the peas are just tender (snow peas will take slightly less time). Remove from the pan and arrange the peas around the outside of a serving plate.
4. Reheat the pan and the remaining 1½ teaspoons oil until very hot. Add the Seasonings and stir-fry about 10 seconds, until fragrant. Add the mushrooms and toss lightly with a spatula over high heat about 1 minute. Add the premixed Oyster Sauce and toss lightly to thicken it, stirring constantly to prevent lumps. Scoop the mushrooms and sauce onto the circle inside the snow peas. Serve immediately.

Copyright Nina Simonds “A Spoonful of Ginger” 2008

Six servings

Too many cooks overlook sweet potatoes, except during the winter holidays when they are often candied to a cloying sweetness. What many don’t realize is that their firm texture makes them perfect for stewing and braising and their sweet flavor makes them a perfect complement to any type of meat-chicken, beef or pork as in the spicy curry below.

1 ½ pounds boneless pork shoulder or bones Country-style sparerib, trimmed of excess fat or gristle
2 sweet potatoes or yams, about 2 pounds, peeled and cut into 1 ½ -inch cubes sweet potatoes
¾ pound green beans or assorted fresh or frozen vegetables such as carrots, peas, shelled edamame, etc.
2 tablespoons virgin olive or safflower oil
2 medium red onions, peeled, ends trimmed and cut into small dice

Curry Seasonings:
1 teaspoon dried chile pepper flakes
3 Tablespoons chopped fresh ginger, peeled
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon freshly ground black pepper

Sauce
mix all together
1 28-ounce can whole tomatoes, seeded and diced with juice (about 2 cups) ½ cup light coconut milk
3 tablespoons fish sauce or soy sauce
1 ½ tablespoons firmly packed light brown sugar
½ cup fresh basil shredded or torn into small pieces

1. Cut the pork into 1 ½-inch cubes. Defrost or blanch the vegetables in boiling water briefly, then refresh in cold water.
2. Heat a heavy casserole or a Dutch oven with a lid. Add the oil, and heat until hot, about 20 seconds. Add the Curry Seasonings and red onion, stirring over medium-low heat with a wooden spoon for about 3 minutes until the onion is tender and seasonings are fragrant.
3. Add the Sauce and bring to a boil. Add the pork and sweet potatoes and stir to coat the potatoes with the sauce. Bring the mixture back to a boil, reduce the heat to low, cover, and cook for about 20 to 25 minutes, or until the sweet potatoes are tender. Add the defrosted or pre-cooked vegetables and cook for one minute to heat through. Sprinkle in the fresh basil (if using) and toss lightly for a few seconds to coat. Serve with steamed rice or garlic naan and simple raita (recipe below).

©2008 Nina Simonds

Four to Six Servings
1 ½ cups low-fat Greek yogurt
½ teaspoon ground cumin
¼ teaspoon chili flakes (optional)

1. Mix together the yogurt, cumin, and chile flakes (if using) in a bowl and serve with the curry and rice.

© Copyright Nina Simonds 2008

6 Cups Cooked Rice

There’s nothing more basic or delicious than fragrant white rice, particularly when you toss in a few smashed pods of cardamom. I prefer the fluffy long-grain varieties such as Basmati and jasmine, which are sold in Asian markets. The cooking time varies depending on the rice, so test the rice for doneness and cook until JUST tender. It will continue cooking even after being removed from the heat.

2 cups long-grain rice
3 pods cardamom, smashed with the flat side of a knife
3 1/4 cups water

1. Put the rice in a bowl and, using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice, water, and smashed cardamom in a heavy, 2-quart saucepan with a lid. Heat, uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 12 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Serve, or, if using for fried rice, spread the rice out in a thin layer on a tray. Let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.

© Copyright Nina Simonds 2008

From Spoonful of Ginger

Makes six servings. Other vegetables and cubed meats may be added as garnishes.

4 sticks cinnamon
3 3/4 cups water
2 cups long-grain rice
2 1/2 teaspoons safflower or corn oil
1 1/2 cups thinly sliced leeks
1 1/2 tablespoons minced garlic
2 tablespoons good-quality curry powder
3 to 4 carrots, peeled and cut into 1/4 inch dice (about 1 1/2 cups)
3 to 4 turnips, peeled and cut into 1/4 inch dice (about 1/12 cups)
3 1/2 tablespoons rice wine or sake
1/2 cup water
1 1/2 cups cooked peas (if using frozen, thaw to room temperature)

Sauce (mixed together):
1 1/2 tablespoons soy sauce
1 tablespoon rice wine or sake
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the cinnamon sticks and the water in a pot and bring it to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room-temperature before stir-frying.)
2. Heat a wok or large skillet. Add the safflower or corn oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the premixed Sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.

Masaharu Morimoto’s Curried Mushroom Salad
from Morimoto: The New Art of Japanese Cooking

Curried Mushroom Salad
Serves 4

3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, smashed
¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced
1 cup steamed white rice
2 tablespoons dry white wine
2 tablespoons dry white wine
2 tablespoons Madras curry powder
Salt and freshly ground black pepper
1 Belgian endive, separated into leaves
2 tablespoons minced chives, for garnish

1. In a large sauté pan or skillet, melt the butter over medium-high heat. Add the shallot, garlic, and mushrooms and sauté until the mushrooms begin to soften. 2 – 3 minutes.
2. Stir in the steamed rice and continue cooking for 2 minutes over medium heat. Add the white wine, then stir in the curry powder. Toss well. Season with salt and pepper to taste.
3. Arrange the endive leaves on four plates. Spoon the mushroom salad onto the leaves. Garnish with the minced chives.

ROASTED HOISIN SQUASH OR PUMPKIN
6 servings

3 ½ to 4 pounds acorn, butternut, pumpkin, or other type of fall/winter squash
Spicy Hoisin Sauce, mixed together:
6 tablespoons hoisin or sweet bean sauce
3 tablespoons soy sauce
2 ½ tablespoons rice wine or sake
2 ½ tablespoons sugar
1 ½ tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed dried chilies
2 tablespoons water

2 tablespoons minced scallion greens for garnish (optional )

1. Preheat the oven to 425 degrees. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
2. Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for about 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily. Remove and sprinkle the top with scallions, if using. Cut the squash into serving portions if necessary or serve in the middle of the table. Diners can scoop out squash with the sauce themselves. Serve with steamed rice.

SOURCES
Other urban agriculture projects, some inspired by the Boston-area Food Project have sprung up around the country in the last few years. Check them out in your area. Here are a few sources. Heifer International (www.heifer.org) lists urban agricultural projects all over the United States and Canada, from Added Value and Herban Solutions in Brooklyn, NY, to From Growers to Leaders in Caledonia, Ill., to Dunbar Garden Project in Little Rock, Ark. Other sources are www.southsideclt.org, Providence, RI, www.janusyouth.org/what-we-do/urban-agriculture-services, Portland, Ore. www.thevolunteercenter2.net/org/1270530, St. Mary’s Urban Gardens, San Francisco and San Mateo County, California.