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• Tops to the green onion, leeks, and garlic
• Shiitake mushrooms, sliced, stems removed and reserved
• 1 ounce dried mushrooms (any dried full-flavored shroom will do)
• 1 pinch crushed red pepper
• 2 tablespoons soy sauce
• 2 inches fresh ginger root, chopped
• 1 bunch bok choy, chopped
• 1/2 bunch scallions (optional)
• 1 stalk green garlic (or three cloves regular garlic)
• 1 tablespoon olive or sesame oil
• 1 tablespoon sea salt
• Juice of one lemon
Make a broth with all of the leek, onion, and garlic tops by placing them in a medium saucepot and covering them with water. Over medium heat, bring to a simmer.
Clean the mushrooms and remove the stems. Slice mushrooms and set aside. Add stems to the broth.
Add dried mushrooms, a healthy pinch of crushed red pepper, two tablespoons soy sauce.
Rough chop one inch of the fresh ginger and add to pot.
Simmer for about 45 minutes to an hour to develop full flavor.
Clean and wash bok choy by trimming off root ends and washing leaves individually, separating the leaves and stems. Dice the stems and roughly chop the leaves.
Peel and chop remaining inch of ginger, scallions, and garlic.
In a separate pan, sauté the bok choy, ginger, garlic, and scallions in olive or sesame oil. Once the leaves are tender, add the sliced shiitakes, remove from heat, and place the mixture in a large pot and set aside.
After simmering for about 35 minutes, add a tablespoon of sea salt and the juice of a lemon to the broth.
Once you are happy with the flavor of the broth, strain into pot over the bok choy and shiitakes.
Season with salt and pepper to taste and garnish with scallion.
• 6 eggs
• 1/2 bunch wild leeks
• 2 stalks green garlic
• 1/2 bunch spring onions
• 1 ounce Little Epiphany cheese
• Radish greens, chopped
Preheat oven to 400 degrees F.
Crack and whisk eggs in a large mixing bowl until white and yolks are blended well. Set egg mixture aside and allow to come up to room temperature.
Clean leeks, spring garlic, and spring onions by slicing off the root ends and the leafy green tops (reserve tops) and peeling off the thin outer membrane of each. Thinly slice onions, leeks, and garlic and combine with egg mixture.
Add crumbled cheese and radish greens to mixture and combine.
Bake for 6-8 minutes in a small to medium ovenproof skillet until eggs are puffy but still a little jiggly in the middle.
• 1/4 toasted pecans (or any nut you have on hand), chopped
• 2 tablespoons Parmesan cheese, grated
• 1 spring onion, chopped
• 1 small handful fresh mint leaves (or basil or oregano)
• Zest and juice of one orange
• 1/4 cup vinegar (champagne, white wine, or apple cider)
• 1/2 cup olive oil
In a blender, combine 1/4 cup toasted pecans, 2 tablespoons freshly grated Parmesan, spring onion, mint or other fresh herbs, zest and juice from orange, vinegar, and olive oil. Blend until smooth. Salt and pepper to taste. Set aside.
• 1 bunch breakfast radishes, sliced, tops reserved
• 1 bunch beets, thinly sliced
• 1 bunch icicle radishes, sliced
• 1 bunch carrots, sliced
• 1 bag salad mix
• 1 bag spinach
Make vinaigrette and set aside.
Remove tops from beets, radishes, and carrots. Discard carrot tops.
Wash and spin dry beet and radish greens, salad mix, and spinach in a salad spinner.
Rough chop all greens and toss together in a large mixing bowl.
Next, carefully wash carrots, radishes, and baby beets to remove any visible dirt.
With a mandolin, thinly slice the beets and a quarter of the radishes lengthwise. Add to salad mix.
Toss all ingredients in dressing and serve family style.
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