Hetty Lui McKinnon
Recipes
Ginger Beer-Glazed Butternut Squash With Gremolata
New York Times
Roasted Cabbage Wedges With Lemon Vinaigrette
From the New York Times
One-Pot Cabbage Roll Soup
From the New York Times
Stir-Fried Dumplings with Napa Cabbage
From the Washington Post
Daikon Porridge
I’ve been coveting a daikon and doing a little research and this recipe seems so simple and delicious, I can’t wait to try it. Basically it’s just rice, daikon and salt. Just the ticket if you’re feeling under the weather. And good news is that the daikon will keep, wrapped maybe in a damp dish towel, in your refrigerator for a month or two so if you don’t feel like porridge now, it will be waiting for you when you do. The recipe calls for daikon greens and sprouts so we’ll have to be creative, or wait and see if another bunch of radishes with their greens shows up in one of the last few boxes.
Collard Greens and Potato Soup With Chile Oil
From the Washington Post
Bulgogi Eggplant
From the New York Times
Pickled Apples
From Local Palate – and perfect for Thanksgiving or gifts.
Sweet Potatoes with Black Beans and Cheddar
I saw this idea in the New York Times and can’t wait to make it with those purple sweet potatoes.