Scallions (Green Onions)

Cabbage and Fennel Slaw

INGREDIENTS:

  • 1/4 small head red cabbage (about 1 pound), shredded

  • 1 large fennel bulb, trimmed, halved, and sliced very thin

  • 2 large carrots, shredded

  • 1/4 cup thinly sliced scallion greens (from 2 scallions)

  • 1 teaspoon minced peeled fresh ginger

  • 1/4 cup fresh orange juice

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • Coarse salt and ground pepper

PREPARATION:

  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

  2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

  3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

  4. Toss slaw before serving.

Stuffed Pumpkin

INGREDIENTS:

  • 1 pumpkin, about 3 pounds

  • Salt and freshly ground pepper

  • 1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks

  • 1/4 pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks

  • 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped

  • 4 slices bacon, cooked until crisp, drained, and chopped

  • About 1/4 cup snipped fresh chives or sliced scallions

  • 1 tablespoon minced fresh thyme

  • About 1/3 cup heavy cream

  • Pinch of freshly grated nutmeg

PREPARATION:

  1. Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you'll have to serve it from the pot—which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn't so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I've always taken my chances with the baked-on-a-sheet method, and so far, I've been lucky.

  2. Using a very sturdy knife—and caution—cut a cap out of the top of the pumpkin (think Halloween Jack-o-Lantern). It's easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.

  3. Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper—you probably have enough salt from the bacon and cheese, but taste to be sure—and pack the mix into the pumpkin. The pumpkin should be well filled—you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little—you don't want the ingredients to swim in cream, but you do want them nicely moistened. (It's hard to go wrong here.)

  4. Put the cap in place and bake the pumpkin for about 2 hours—check after 90 minutes—or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.

  5. When the pumpkin is ready, carefully, very carefully—it's heavy, hot, and wobbly—bring it to the table or transfer it to a platter that you'll bring to the table.

    Serving:You have a choice—you can either spoon out portions of the filling, making sure to get a generous amount of pumpkin into the spoonful, or you can dig into the pumpkin with a big spoon, pull the pumpkin meat into the filling, and then mix everything up. I'm a fan of the pull-and-mix option. Served in hearty portions followed by a salad, the pumpkin is a perfect cold-weather main course; served in generous spoonfuls, it's just right alongside the Thanksgiving turkey.

    Storing: It's really best to eat this as soon as it's ready. However, if you've got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

  • 1 large fennel bulb, halved lengthwise and divided

  • 1 bunch small carrots, divided

  • 1 bunch scallions, halved crosswise and divided

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 3 tablespoons fresh lemon juice

  • 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  • 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

  1. PreheaPreheat oven to 425°F.

  2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Scrub carrots (do not peel), and add half of carrotsto fennel wedges. Add half of scallionsand 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

  3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

  4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

  • 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

  • 4 tablespoons soy sauce (tamari for gluten free)

  • 1 1/2 tablespoons honey

  • 2 garlic cloves, minced

  • 1/4 teaspoon dried crushed red pepper

  • 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

  • 1 cup matchstick-size strips peeled carrots (about 2 medium)

  • 2 tablespoons canola oil

  • 1 tablespoon minced peeled fresh ginger

  • 3 green onions, thinly sliced

  • 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

  1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

  2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Kohlrabi Slaw with Cilantro, Jalapeño and Lime

INGREDIENTS:

  • 6 Cups kohlrabi -cut into matchsticks or grated in a food processor -about three x 4 inch bulbs (or you could substitute sliced fennel, apple, jicama, cucumber, or cabbage for part of the kohlrabi for more diversity)

  • ½ Cup chopped cilantro ( one small bunch)

  • Half of a jalapeno -minced

  • 1/4 Cup chopped scallion

  • Orange zest from one orange, and juice

  • Lime zest from one lime, and juice

Citrus Dressing :

  • 1/4 Cup olive oil

  • ¼ Cup fresh orange juice ( juice form one orange)

  • 1/8 Cup lime juice plus 1 T ( juice from one large lime), more to taste

  • 1/4 Cup honey ( or agave syrup)

  • 1/2 tsp kosher salt

  • 1 Tablespoon rice wine vinegar

PREPARATION:

  1. Trim and peel kohlrabi. (You may have to peel twice to get thru the thick skin). Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.

  2. Place in large bowl with chopped cilantro, scallions, finly chopped jalapeño ( 1/2), lime zest and orange zest.

  3. Whisk dressing together in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro. This tastes goo the next day too.