Ingredients

• 1 large bunch collard greens, coarsely chopped (include stems!) (I aim for 2”x1/2”, ish)
• 1 tbsp butter
• 1 tbsp coconut oil
• 1 bunch (6 to 8) scallions, thinly sliced
• 250g unsweetened coconut milk (one of the little aroy-d boxes)
• 1 tbsp soy sauce (japanese, or light chinese)

Directions

1. Fry scallions in oil+butter until soft, about a minute.

2. Add collards, continue to stir just until they’re wilted.

3. Add coconut milk and soy sauce. Simmer, uncovered, stirring frequently, until done. I really like to push until the collards are dark and soft and the liquid is pretty much gone other than an oily creamy sheen.

4. Season with salt and pepper.

Notes

Adapted from Von Diaz/nytimes

Ingredients

• 1 cauliflower, cut into large florets
• 6 large eggs
• 4 tbsp [crème fraîche or greek yogurt or sour cream, shrug]
• 1 tbsp Dijon mustard
• 1 tsp sweet smoked paprika
• 3 tbsp chives, finely chopped
• 150g smoked scamorza, grated (including the skin)
• 50g cheddar, grated

Directions

1. Blanche the cauliflower in salted water until semi-soft, then drain and let dry.

2. Preheat the oven to 375F.

3. Whisk together the eggs, crème fraîche, mustard, and paprika, then stir in the chives and 3/4 of the cheeses and season with salt and pepper.

4. In a large, oven-proof frying pan, fry the cauliflower in olive oil until golden brown on one side, then turn off the heat.

5. Pour in the egg mixture and spread out the cauliflower evenly in the pan.

6. Cook on moderate heat for about five minutes, then scatter the remaining cheese on top and carefully transfer the pan to the oven.

7. Bake for about 10-12 minutes, or until set.

Notes

This isn’t adapted except sometimes for the dairy variant, I just want to make sure to always have the recipe available with my ringing endorsement. I keep making it and loving it!

The same basic proportions work for other veg/cheeses too, so it’s easy to adapt if you like.

Also, it’s fine to just pour the eggs and cauliflower together in a baking dish and stick in the oven without cooking the whole thing on the stove first - it’ll just have to bake longer, of course.

Ingredients

• 4 eggs
• 1” ginger, finely minced
• 3-4 cloves garlic, finely minced
• 2 tbsp chili flakes (ideally chinese facing heaven chilis)
• 1/2 tbsp shaoxing
• 1/2 tbsp light soy sauce
• cornstarch
• 4 scallions, sliced
• neutral oil (about 1/3 cup?)

Directions

1. Hard-boil the eggs, then cut into 1/2” slices.

2. Dust egg slices with cornstarch, on one side only. Basically just to hold them together a bit during the initial frying. Not necessary on slices without yolk.

3. Get oil hot in a pan (or wok, or whatevs). Basically you want a lot of oil in there. Little bubbles level of hot.

4. Carefully slide in the egg slices and fry for 3-4 minutes, until slightly golden brown and the oil is getting frothy.

5. Once the oil starts getting really frothy, add chili flakes. Lower heat to medium low and stir.

6. Stir in garlic and ginger for 15ish seconds, until fragrant.

7. Stir in shaoxing and then light soy sauce.

8. Stir in scallions, fry for 10ish seconds.

Notes

This recipe totally comes from mthmchris on reddit, I just copied it here to keep all my commonly-used recipes in one place and in case that post is ever deleted.

Ingredients

• ~12 thinly sliced radishes (the pink-skinned, round-ish ones) (1 bunch, hereabouts)
• 1 1/2 C snow peas, trimmed (snap off and discard the hard ends)
• 1 lb fresh or frozen green peas (honestly, I use one bag of the frozen ones)
• 2 tsp coriander seeds, roughly crushed
• 1 tsp mustard seeds
• 3 tbsp olive oil
• 1 tsp nigella seeds
• 1/2 small red onion, finely chopped
• 1 garlic clove, crushed
• zest from 1 lemon
• 1 tbsp chopped fresh mint leaves (not quite finely, but not quite coarsely either)
• coarse sea salt to taste
• lemon juice to taste

Directions

1. Fill a medium-large pot with water and bring to a boil. Salt it as if you were making pasta.

2. Set up a large bowl with ice-cold water.

3. Once the water comes to a boil, blanch the snow peas for 1 minute, then remove and shock in the cold water to stop the cooking.

4. Refresh the cold water and water for the pot to return to a boil.

5. Blanch the peas for 20 seconds then again remove and shock in the cold water to stop the cooking.

6. Combine the peas and snow peas in a large bowl.

7. Sizzle the mustard and coriander seeds in the olive oil in a pan just until the seeds start to pop, then pour the oil and seeds over the beans. Stir.

8. Stir in all other ingredients EXCEPT the salt and lemon juice.

9. Season with salt and lemon juice to taste when serving. If you want to save the leftovers, do not season them – only season each serving as you eat it.

Notes

loosely adapted from Plenty by Yotam Ottolenghi

Ingredients

• 5 beets
• 1/2 C pistachios
• 3 tbsp sour cherry vinegar (red wine vinegar works fine, honestly)
• 2 tbsp extra virgin olive oil
• 2 tsp wasabi oil (or less if you’re not so into the spicy)
• flaky sea salt and black pepper to taste

Directions

1. Preheat your oven to 375 F.

2. Cover a baking sheet with tinfoil. Wrap each beet individually in tinfoil (put it in the middle, then scrunch the edges together at the top) and place on the baking sheet. No oil needed – they’ll roast fine on their own.

3. Roast the beets in the oven for 45 minutes to an hour, until tender when you poke a fork in.

4. Peel the beets, then cut into 1/2″ cubes.

5. Crush the pistachios, either by chopping coarsely or using a mortar and pestle.

6. Mix everything together and season to taste.

7. Sprinkle extra pistachios on top right before serving if you care about things looking pretty.

Notes

This is another Dave invention, but of course. It’s sweet and spicy and we’ve made it a bunch of times over the past year, so it’s way past time for me to share it with you!

The spicy awesomeness of these beets comes from wasabi oil, which you can find locally if you live in a city with a large in Chinatown. If not, your alternatives are to order wasabi oil in Amazon (not the brand I have, but it’s probably about the same), or just use horseradish instead.