Turnip Salad #2

1-1/2 c Japanese Turnips sliced about ¼” thick
1 c edible pod peas cut into 1” pieces
Any one of the following herbs, chopped- chives, garlic chives, green onions or dill
Rice vinegar
Olive oil
Sesame seeds, toasted

  1. Place veggies in a large bowl
  2. Mix remaining ingredients in small bowl
  3. Pour dressing over veggies
  4. Refrigerate min 1 hour before serving

Turnips Sauteed with Garlic and Onion

2 cloves garlic, minced
1/2 cup onion, finely minced
1 Tbsp olive oil
1 to 1 1/2 cups sliced Japanese or other turnips

In heavy bottomed skillet over medium heat, saute onion and garlic in olive oil until translucent.  Add turnips and continue cooking over medium-low heat until turnips, onions, and garlic are all soft and caramelized.

Makes 2 servings.

Peach Iced Tea

3 tea bags, can use green tea-(Chun-Mee, Mao Feng) but make it strong, in
3 c boiling water

Blend or puree:
2 ripe peaches, peeled, pitted and sliced with
1 c water till smooth.

Mix with tea. Add sugar to taste. Chill.

Can add 1 c loosely packed basil leaves or 1T dried mint leaves or 1 T grated ginger.

Grilled Peaches in Brown Sugar Graze w/White Chocolate

Another yummy one from Laura

4 T (1/2 stick) melted unsalted butter
2 T light brown sugar
1/2 t ground cinnamon
4 unpeeled peaches (free-stone), halved & pitted
1/3 c finely chopped white chocolate
3 T chopped toasted/salted pistachios

Prepare Bar-b-que (med.hi heat). Whisk together butter, brown sugar & cinnamon in large bowl. Add peach halves, toss to coat. Place peaches cut side down on grill. Grill until slightly charred about one minute. Turn peaches over w/tongs. Divide white chocolate among peach halves, drizzle w/remaining butter mixture over chocolate. Grill until chocolate begins to melt, about 2 minutes. Put into bowls, Sprinkle w/ chopped pistachios and serve.

Grilled Peach and Red Bell Pepper Salsa

Another of Laura’s Favorites

Bon Apetit July 1996

Yield- 2 ½ cups

2 T olive oil
2 T finely chopped fresh basil
1 T finely chopped fresh mint
1 garlic clove, pressed
2 large firm ripe peaches, (about 1 pound), halved and pitted
1 large red bell pepper, quartered and seeded
1 T cider vinegar

Prepare BBQ (med-high heat) or pre heat broiler.
Mix oil, basil, mint and garlic in small bowl. Season to taste with salt and pepper. Lightly brush sides of peaches with half oil mixture.
Grill or broil peaches, cut side only, until light brown, watching closely to avoid burning, about 2 mins. Cool peaches. Grill or broil pepper, peel side only, until charred, about 8 mins. Place pepper in a paper bag; let stand 10 mins. Peel pepper. Cut peaches and pepper into 1/2 “ pieces. Transfer to medium bowl. Add vinegar and remaining half of oil mixture. Season salsa to taste with salt and pepper. Toss gently to blend. Can be prepared up to 2 hours ahead. Cover and refrigerate.

Peaches with Serrano Ham and Basil

One of Laura’s Favorites

Gourmet/ August 2007 Paul Grimes

3 peaches, each curt into 8 wedges
¼ t sugar
½ t sherry vinegar
1/8 t ground cumin
¼ pound Serrano ham
24 small basil leaves

Toss together peaches, sugar, vinegar, and cumin and let stand 10 minutes.
Cut ham slices in half lengthwise, then wrap each piece around a wedge of peach. Top with a basil leaf and secure with a wooden or metal pick

Peach Granitas

Peach Granitas

1/3 c sugar
½ c water
2 ½ cups very ripe peaches, pitted and chopped
2 T lemon juice

  1. Heat water in saucepan over medium heat, add sugar and stir to dissolve. Remove from heat.
  2. In food processor puree sugar/water mixture, peach and lemon juice. Taste to adjust sugar. It will taste a bit less sweet when frozen.
  3. Pour into shallow freeze-able container, cover, and place in freezer. Every few hours take out and scrape mixture with a fork to prevent it from freezing into a solid block. It is ready when all the liquid is frozen.

Japanese Noodles

Japanese Noodles

1T corn oil
1 ¼ lbs fresh Japanese noodles
½ chopped pickled mustard
1 c Chinese cabbage ribs, sliced
1 med carrot, thinly sliced
1 large shallot or small onion diced
4 c Chinese cabbage leaves, chopped
½ c chicken stock
1 T Worcester sauce
½ t chili powder
½ t sugar
½ t salt
garnish 1 sliced green onion

In a wok, heat the oil over high heat. Add mustard, cabbage ribs, carrots. Stir fry for 2 mins. Add the shallots and cabbage leaves and stir fry 1 min. Add chicken stock, Worcester, chili powder, sugar, and salt. Cook 1 min more to combine flavors. Serve in a bowl and garnish with green onion.