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What's Cooking
Vegetarian Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, June 27, 2002; Noon EDT
Calling all foodies! Join us for the vegetarian edition of What's Cooking, our live online culinary hour with Kim O'Donnel.
A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.
If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.
The transcript follows.
Editor's Note: Washingtonpost.com moderators retain editorial control
over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
Kim O'Donnel: Hello and welcome to the monthly edition of What's Cooking Vegetarian. This is your opportunity to devote an hour exclusively to meat-free shopping, cooking and eating. All other (meat) inquiries and comments please hold off til our regular get-together, Tuesdays at noon. Summer is a great time to be a vegetarian and a splendid opporunity to experiment being one, even part-time. The farm markets are starting to runneth over with gorgeous jewels from the earth, so take note of where and when your neighborhood market opens shop! On July 12, I'll be launching a new video series, What's Cooking This Summer, a collection of eight short how-to demos, rolled out every Friday during the summer. Almost all of the dishes I'm making are meat-free, but more importantly, they are quick, easy and cool for this time of year. Stay tuned. I suppose many of you are gearing up for Fourth of July festivities; let's hear what's on your minds, in your fridge or in the fruit bowl. Let's go.
Arlington, Va.:
Hi Kim --
I've got a slight problem. I have a great recipe for a marinade for grilled vegetables, containing orange juice and zest, lime juice, onion, garlic, and chili powder. But one of the people I'll be cooking for this weekend is allergic to oranges. Any ideas for what I can replace the oranges with?
Kim O'Donnel: So your friend is allergic to oranges but not to other citrus fruits? Have you made sure that lime is okay? If that's the case, you could use grapefruits...or why not go wild and add a little mango puree?
Columbus, Md.:
I have a question about freezing: I make a cobbler topping which has in it flour, pecans, granulated sugar, brown sugar, salt, cinamon, nutmeg, and butter. Is there any reason I can't make several batches ahead to keep the freezer?
Thanks!
Kim O'Donnel: Sure you can freeze and use as needed, as long as you promise not to keep it in the deep freeze for a year. The butter will change, with time. Just so you know.
Washington, D.C.:
Hi Kim,
The few times I've had it, I've loved seitan. And I've seen it in the grocery store but don't know how to cook with it. Any recipes? Thanks!
Kim O'Donnel: This is one of a few seitan recipes in the queue today, and I've got to admit I've never played with it. Done tofu, tempeh, other meatless items, but not the "wheat meat." I believe, tho, that the concept is similar as with tofu, in terms of flavoring and marinating: since it's considered a blank canvas, it can take on any variety of flavors that you choose. Anyone with a tried and trusted seitan dish?
College Park, Md.:
Hi Kim! I'm living on my own and learning how to cook for myself for the first time, so its not often (yet!) that I have a phenomenal success in the kitchen. But last night I made a wonderful bulgur salad with red peppers and cucumbers in an olive oil and lemon dressing. It was awesome and very easy to make. It also seems quite flexible. For five servings:
1/2 c. bulgur (although I added a bit more)
(I used coarse bulgur, the one you would use for a pilaf).
soak bulgur for two hours in water, then drain.
I added one diced red pepper, one diced cucumber (a small seedless one), and the recipe called for chopped green onion, but I didn't have any so I added 1 clove finely chopped garlic instead.
Mix this all together, and then make the dressing with 1/2 c. lemon juice and 1/2 olive oil (although next time I think I will put in a little less oil), salt and pepper.
Add the dressing, mix well, and you're done!
Kim O'Donnel: Well done, College Park. Summer is a great time to fiddle with veggies and just go with your flow, if you will. Last night, I whipped up a bread salad, made with stale bread, cukes, olive oil, salt, feta, fresh parsley, basil and squeeze of citrus, because that's what was in the fridge. Cheers.
Chemical Quandry:
My husband and I are trying to incorporate lots more fruits and veggies into a pretty healthy diet -- most days we eat vegetarian, other days, chicken and turkey. My question: How much washing does a vegetable or fruit need before all the chemicals and waxes are taken off? Do I need to use dishsoap, and if so, how can I make sure that is rinsed off? I really don't want to spoil a healthy diet with pesticides and wax.
Thanks!
Kim O'Donnel: A couple of thoughts on this: If you buy from your local farm market, this becomes a non-issue. The dirt is all you need to wash off. That said, there's some kind of newfangled spray for veggies, etc...anyone have luck with it?
Columbia, Md.:
Just visited our neighborhood Korean market and was amazed at the variety and types of greens most of which I'd never seen before. Any recommendations on which ones to start with? And is steaming the best way to fix Asian greens? Thanks.
Kim O'Donnel: Love checking out ethnic groceries, as it's always a learning experience. You could start out with bok choy, which is chinese cabbage (altho there are many varieties), but this is easy to quickly stirfry, with some fresh ginger, soy, garlic and lime juice...just lovely. I like Asian greens both steamed and stirfried, depends on the mood.
For Seitan Recipes:
I've not cooked it either but a web search brings up tons of recipes! Some look fairly good:
Here's one recipe looks good too.
South of the Border Lasagna
For this recipe, we use the refrigerated "chicken" style seitan packaged in broth.
1 1-lb. can pinto beans
14-oz. can diced tomatoes with chilies (Muir Glen is best)
2 cups shredded chicken-style seitan
2 cups frozen corn kernals
2 scallions, minced
1/2 t. cumin
1/2 t. oregano
1 package 10 corn tortillas
1 cup shredded Mexican-style cheeses
Preheat oven to 400 degrees.
Mix up beans, tomatoes, seitan, corn,
scallions and spices in large bowl.
Spray a 9 x 13 inch baking dish with canola oil.
Place 5 overlapping tortillas on bottom of baking dish.
Spoon half of bean mixture on top.
Sprinkle half of cheese on top of that.
Repeat layers.
Bake for 12 to 15 minutes. Let stand
1 minute, cut into squares and eat!
Kim O'Donnel: Thanks for sharing, dear.
Reston, Va.:
Thanks for taking the question. What items would you suggest for grilling for vegeterians (spicy) and how could I get the recipes?
Kim O'Donnel: I love grilling veggies for all kinds of eaters because we all need veggies in our diets...zucchinis, onions, potatoes, corn, portobello mushrooms, red bell peppers, to name a few...oh, scallions are awesome on the grill...a little olive oil brushed with some coarse salt, and you'll be in seventh heaven.
Reston, Va.:
Kim,
So I'm sitting here, looking for some quick and easy throw-together type meals, and I say to myself "Self, how about a nice tomato-basil-mozzarella salad?" To which my self replies: "Nah, too traditional. What else ya got?" And I think: what about a Southwestern/Mexican version, with some nice tomatoes, some cilantro, maybe a bit of grilled or roasted corn, and [INSERT FANCY MEXICAN CHEESE HERE]. So here's my question -- what cheese would go well with this combination? I'm afraid I don't know my dairy products all that well.
Thanks!
Kim O'Donnel: Well, the first thing that comes to mind is queso blanco, which means white cheese, and resembles feta in both texture and taste. If you can't find it (available at Latin markets), feta will work well as a substitute. If you are looking for something more melty, try a pepper jack.
Tofuton:
I was wondering if anyone can suggest veggie Tandoor recipes? I got some tandoor marinate and used it on some tofu I baked last night, and it wasn't bad, though I didn't allow quite enough marinating or baking time. In Amsterdam once I had 'Tandoori Bean Patties' that were part of one of the best meals I've ever eaten. I'll probably be doing some experimenting to try to make something like that -- they had red beans in them, as I recall, and were only slightly bready. But I'd like to hear if anyone else has good recipes/ideas for veggie tandoor.
Kim O'Donnel: Well, traditional tandoor includes yogurt, paprika, onions, ginger, lime, plus cumin, cayenne, cloves (well, my recipe does)....might be weird to soak tofu in dairy yogurt...i suppose you could try soy yogurt...in any event, you could experiment and forego the yogurt and season with the paprika, onions, ginger, lime, cumin, etc...and puree and then pour over your tofu. anyone else with thoughts?
Reston, Va.:
On washing off veggies. If the wax, pesticide, etc, is on the surface then soap and water will do the trick. If they've soaked into the skin then you have to peel it.
Recently tried a chicken-veggie patty recently. Won't do that again. Didn't taste bad, but sort of sat there in the stomach for a few hours. Producing more gas than chugging a coke would. The veggie burgers don't do that to me. Speaking of which, do the veggie crumbles (I have a box of the Boca) make good chili? Does it freeze well?
Kim O'Donnel: You mean Quorn? Yeah, I'm a bit spooked by the Quorn. Did a whole thing on it a few veggie discussions back. I'm not a big fan of the crumbles, as some of you already now, but I do like the Gimme Lean sausage as well as certain brands of sausage links.
Omaha:
Seitian is good in vegetarian chili. Just make your regular chili recipie, and cut it up into small pieces and throw it in when the chili is 20-25 min. from being done. It sort of adds a similar texture to meat.
Kim O'Donnel: Thanks, Omaha.
Spicy vegetarians:
I have a great cookbook that you might enjoy: "Jump up and Kiss Me -- Spicy Vegetarian Cooking." Full of really great, yummy recipes.
Kim O'Donnel: Love to hear about new book finds. Who's the author, by chance?
Organic Girl:
One of my co-workers brought in some kohlrabi from her home garden yesterday. What a wonderful treat! I've only eaten kohlrabi just peeled and sliced or mixed in salads, though. I'm wondering if anything else can be done with it.
Kim O'Donnel: I'm looking at the Schneider vegetable that I seem to be referring to so much this time of year, and she recommends a kohlrabi slaw with carrots, dill, rice vinegar, anise seeds and black pepper. Sounds refreshing! Also suggests a saute/braise, topped with a balsamic glaze. Nice.
Washington, D.C. -- Basil Bounty:
My basil crop is already great! If it's anything like last year, I'll be up to my ears in it. What's the best way to preserve it so I can use it during the bleak winters? I've heard about freezing it but figure there must be some trick to that.
Thanks!
Kim O'Donnel: Many folks in past have shared their success by making basil ice cube trays and keeping them in little bags throughout the cold season. I think blanching before helps, right?
For right now, though, I've been having fun keeping basil in a vase on my dining table and using whenever I need...
Tandoori:
It works well on just about anything that has firm texture and will pick up flavor. If you a vegetarian that eats fish (forgive me I don't know all the terms for whom eats what), it's great on shrimp or sword fish. For vegetables, potatoes are good too. In general the yogurt is used to help tenderize the MEAT in a marinade, so you don't really to use the yogurt if you do vegetables. Just use the tandoori powdwer, lemon juice, oil, salt etc (or lime as kim's recipe has).
Kim O'Donnel: Thanks for that. Stay tuned, as the first of my summer vids is on marinades, and I'll show how to make tandoori.
Re: washing veggies:
Kim,
Just because something is purchased at a farmer's market does not mean that it was grown organically, i.e., without pesticides. ALL fruits and vegetables should be thoroughly washed in water before eating, no matter where you bought them.
Kim O'Donnel: Of course you should wash your veggies from farm markets, but there won't be wax to contend with...and all farmers who are indeed organic will have a sign at their stalls indicating themselves as such...
Spanish tomato salad:
Fresh Fields sells manchego, which would go great with that combo. They also have GREAT cheese department people, so if you can get to a Fresh Fields, pose them the same question!
Kim O'Donnel: Manchego is a grand idea (altho Spanish, not Mexican/southwestern)...
Sticks:
Kim, I read the article on the Silk Road Cooking cookbook in yesterday's Post. I think the book is mostly vegetarian, have you had a chance to look at the book? Or anyone for that matter? I'm wondering what people think? I'm thinking I really "NEED" this book (even though I'm not vegetarian), but it's pretty pricey being new on the market. washingtonpost.com:
The Flavor Of the Silk Road (Washington Post, June 26, 2002)
Kim O'Donnel: I have not looked at the book, but a good idea...always looking for new ideas...
Washington, D.C.:
Hi Kim,
My friend and I have an ongoing debate. My diet doesn't contain any fruits but I eat a lot of vegetables daily (broccoli, zucchini, regular salad stuff, but no carrots). She thinks that there's something that I'm missing by not eating fruits whereas my argument is that my vegetable diet is sufficient enough to get whatever nutrients I would have gotten from fruits. I just find fruits to be high in sugar. What do you think? If you say that I'm missing something, then I'll start eating fruits.
Kim O'Donnel: I think moderation is key. Fruits have varying degrees of glycemic index...berries, I believe, tend to be lower, as do apples and pears. But if you're in the mood for a banana or a mango or a peach, don't deny yourself...besides, the sugar from one of these things is a whole lot better than that coming from a Twinkie or a fudgsicle. Know what I'm sayin? A little fruit will make you sweeter inside as well...plus you're getting even more fiber, more Vitamin C, more antioxidants, more reasons to enjoy life. Cheers.
Tandoori again!:
Eggplant is really good with tandoori spices! Marinate (again nix the yogurt) and grill it!
Kim O'Donnel: A grand idea. Thanks for this.
Gaithersburger:
Hi Kim!
I'm inundated with snow peas from the garden! Do you (or the chowhounds) have ideas on how I can prepare them, other than stir-fry?
Thanks in advance!
Kim O'Donnel: Have you done them with Asian noodles or rice or pasta? How about a saute with herbs and lotsa lemon?
Columbia, Md.:
Oh, fellow-mango lover, please tell me you've tried my favorite dessert of all time?
A scoop of sticky-rice drizzeled with warm coconut milk, served with a slice of fresh mango. Take a small piece of each and pop it in your mouth. Heaven.
Kim O'Donnel: I have somewhere along the line. I like mango so much on its own that I usually don't adorn it...but yes, it is decadent.
Charm City, Md.:
Re: freezing basil, I take it off the stems, then freeze whole leaves in a single layer on a cookie sheet, then stick it in Ziploc baggies. It lasted me through the winter -- you do lose the bright green color (maybe you wouldn't if you blanched it? I'm too lazy) but the flavor is still excellent.
Kim O'Donnel: Yes, if you blanched, you'd still have the brilliant green...thanks for your first-hand report.
Washington, D.C.:
Kim --
I have a fantastic recipe for Sweet Potato Burritos, including sweet potatoes, black beans, onion, garlic, honey, cinnamon, monterey jack... mmmmm! Wondering if I can substitute canned Sweet Potatoes for the fresh ones I "nuke" and add to my mixture? Am I losing any nutrients? Adding any bad stuff I don't need in my diet? Should I just suck it up and steam the fresh sweet taters?
Thanks!
Kim O'Donnel: Well, what do you think I'll say? Of course, I prefer fresh to canned! But it's your call, kid. I always think it's a better idea to buy the thing as close to its natural state versus it being processed to any degree.
Spicy vegetarians:
"Jump up and Kiss Me" is by Jennifer Trainer Thompson. My fave recipe, though I don't have it with me or I'd share, is the Moroccan tagine. It's this awesome stew of potatoes, cauliflower, squash, raisins, tomatoes, cardamom (the best spice in the world), honey, and a bunch of other stuff served over couscous with a dollop of yogurt and mint.
So good.
Kim O'Donnel: Many thanks for the details. I will check this out.
Don't tease us!:
You referred to mouthwatering, perfect for summer gazpacho on Tuesday but never gave us a recipe! Sure, you followed through for the white stuff, but what about the classic? Please, please, please help us. Since I'm still learning to improvise, can you give me ratios or measurements for the ingredients so I don't have to guess how many tomatos or cukes? I can tweak it from there. Thanks!
Kim O'Donnel: Okay, what do I like in my gazpacho...(by the way, it's on the list of topics for summer video series...)..well, tomatoes, but REALLY good ones. You know, the kind that smell earthy and just bursting. Fresh parsley (a handful). Scallions (4 or so). Basil (big handful). Garlic (few cloves).. Chile of some kind. A carrot or two. Cukes, probably 2. A bell pepper, probably a red one. Salt. Olive oil, just a smidge. Lemon zest and lemon juice. I rarely use bread in mine. And i like mine a tad chunky, so I don't process it all the way. I've been craving gazpacho all week. Perhaps it's time. But I really like to wait til the tomaters are out in full force.
Herndon, Va.:
Hi Kim --
I bought some chard recently, because they looked good. So far they taste alright steamed and stir-fried with tofu, but what else can I do with them? Salads aren't a preferred option for me.
Kim O'Donnel: Have you ever braised it, ie cook it fairly slow in liquid over the stove. With chard, tho, you won't need to cook that long...but you can flavor it with all kinds of goodies...from capers to garlic, from olives to pineut, from ginger to chiles...
Somewhere, USA:
Sorry to ask this question since I know you've answered it before. I am trying to trick my fiance into liking tofu. Could you please share your prep suggesion again, the one where you drain it? And also, what could I stirfry it with that will win him over? Thanks!
Kim O'Donnel: Tofu is not one of those you can trick a meat eater into liking. I've tried it. Seriously. If you want a more fool proof strategy, try soy sausage and incorporate it into something. That said, let it drain, by weighing it down with a plate or bowl or something heavy. About an hour. Then marinate however you wish...I like sesame oil, rice vinegar, soy sauce, a touch of oyster sauce, fresh ginger...perhaps you could tossit with Asiany noodles after you've sauteed it....
Re: gazpacho:
So you just take all that stuff and throw it in the blender/food processor and that's it? Just clarifying.
Kim O'Donnel: Yes indeed...puree til consistency of your choice. Chill. Eat. Chill. It gets better with time.
Tandoor:
Tandoori Peppers
Adapted from "The Barbecue Bible!" by Steven Raichlen
For the peppers:
4 large green, red, or yellow bell peppers
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced
1 piece (1/2 inch) peeled fresh ginger, minced
1/4 teaspoon salt
For the filling:
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 medium onion, peeled and chopped
1 garlic clove, minced
1 large potato, peeled and cut into 1/4-inch dice
4 cups thinly sliced green cabbage (about 1/3 of a small head)
1 large tomato, cored and chopped
2 tablespoons roasted cashew nuts, coarsely chopped
2 tablespoons golden raisins
1/4 cup chopped fresh cilantro
1/2 cup grated Gouda, mild Cheddar, or soy cheese (optional)
Salt
For the peppers: Carefully cut off the caps (stem ends). Gently remove the seeds and set the peppers and caps aside.
Whisk together the lemon juice, oil, garlic, ginger, and salt. Using a pastry brush, coat the inside and outside of the peppers and caps with this marinade. Let rest.
For the filling: Heat the oil in a large nonstick skillet over medium heat, then add the cumin seeds, turmeric, cayenne, onion, and garlic. Saute until the onion begins to brown, about 5 minutes. Stir in the potato, cabbage, tomato, cashews, and raisins, and saute for 2 minutes. Reduce the heat to
low. Cover the vegetables and cook, stirring occasionally, until soft, about 10 minutes.
If the vegetables appear wet, remove the cover and cook for 5 minutes to evaporate the liquid. Stir in the cilantro and cheese (if desired), then season with salt and more cayenne pepper. Spoon the filling into the peppers and place the caps on top.
Prepare the grill.
Place the peppers away from the direct heat and cook, shifting around as necessary, until nicely browned and tender, about 20 to 30 minutes.
Serves four.
Kim O'Donnel: Fantastic. A great find. Many thanks.
Rockville, Md.:
I have always eaten a lot of meat but last year my husband wanted to clean up his diet and get healthy (since then he's lost 35 pounds!) and because I have some veggie friends, I figure that I could add some variety to our diet. A couple of cookbooks I love: One I think simply titled the Vegitarian cookbook by the editors of the vegitarian times magazine and another called something like "Quick and Simple" put out by Sunset magazine. Last night I made a Lentil stew with brown rice, chickpeas, and spinach topped with yogurt, parsley and chopped tomatoes. One of my favorite meatless dishes from the Sunset book (it has great meat and seafod dishes too -- most very quick), is chili-powdered tofu atop black bean, corn, red onion, red bell pepper, lime juice & zest, cumin, and honey. Garnished with some cilantro and its a great, fast, one wok meal perfect for the weeknights when you've got a hankering for a Mexican flavor.
By the way, Asian greens are also excellent in brothy soups. Reminds me of Mom.
Kim O'Donnel: Glad to hear of your new adventures in the kitchen and your hub's success...lovely ideas. Cheers.
Silver Spring, Md.:
Help! I am trying to make basmati rice like my mother, who cooks it and then steams it with butter on the bottom of the pan, which then gets all golden and crusty and yummy. I am doing everything like she told me, and my butter just sort of melts but does not get crusty no matter how long I let it cook. What am I doing wrong? Is it my pot? I am cooking it in a medium size sauce pan since that is basically all I have to cook rice in, while my mother usually makes it in a much bigger, and shallower, pan.
Thanks!
Kim O'Donnel: I know there are chowhounds out there who are more skilled at crusty basmati than I am...who's got thoughts?
Red Peppers:
Is there a way to make your own marinated red peppers or artichokes? I was thinking for the peppers to grill them then stick them in an olive oil and spice mixture (ratio?) and letting them sit in the fridge a while. I love artichoke 'bottoms' any clue how to cut and marinate these?
Thanks
Kim O'Donnel: You got it...Taste your olive oil/spice mixture before you add to veggies...make sure you've got an airtight container to keep them...you can immerse them entirely in oil, like the Italians do, or just half way...your choice. As for chokes, I guess I need to do a primer. Stay tuned next Tuesday for that.
Gazpacho follow up:
But how many tomatos? How about a tomato to cucumber ratio to help me get started and I can figure out the rest from there. Many thanks.
Kim O'Donnel: Start with at least 6 tomatoes, but have at least 8 on hand. Don't worry about tom-cuke ratio; it's very hard to screw this up. STart with one cuke but have 2 on hand. Taste each step of the way.
Another gazpacho question:
Do you add vinegar? I've seen recipes that include vinegar.
And how long is it good for in the fridge? When my tomato plant starts a-burstin I'm eager to try this.
Kim O'Donnel: Vinegar is your call. Again, it's a guideline, nothing set in stone. It's your creation! Good for about five days.
SciFiGirl:
Kim -- I bought an avacado at the store this week, that, upon examination, was called a "slimcado" and claimed to have 30 percent less fat that a regular avacado. Genetic engineering? Has anyone tasted one of these?
Kim O'Donnel: You're kidding. Wow, talk about SciFi. Have not seen these things as yet.
Crusty Basmati:
Sounds like your pan isn't hot enough when you are going for the crust. Also your rice should be steamed first, then add butter to new pot, then the rice atop melted butter on high heat, if that won't melt and crust your rice nothing wilL!
Kim O'Donnel: Excellent tidbits. Wish I had a prize for you, crusty.
More gazpacho:
Do you peel or seed the tomatoes?
Kim O'Donnel: You can if you want, but you don't need to, in this instance. I have blanched in past to peel, but I don't think I have ever seeded for gazpacho. Cheers. And don't fret!
Gaspacho:
I add vinegar and lemon juice (or lime). Mom and I also add a zuchinni (medium one). Wow Kim, now you have ME craving it! Can't wait for that first lovely tomato either!
Kim O'Donnel: Like your innovations and additions. Thanks for sharing. Seriously, wouldn't it be great on a day like today?
Arlington, Va.:
I tried to buy a basil plant recently and was told I could only get them in spring. Any way I can start my own planting? I noticed at Fresh Fields that they had some basil for sale -- with roots still attached. Do I really have to wait until next year for my very own basil plant?
Thanks!
Kim O'Donnel: I'm fairly certain you can still plant...garden folks are online, now, or earlier today? Help me.
Organic Girl:
Now, why in heaven's name is anyone mucking about with the fat content of avacados? I always thought the fat in avacados was the "good" kind. Am I way off base in this, or is this somebody that had a brilliant marketing scheme involving preying on the fears of the average American regarding fat in their foods?
Kim O'Donnel: It is the good kind. I am always worried when somebody fools with Mother Nature. She runs the show, and everybody should respect that fact.
Regarding basmati:
Is it possible that mom is using a regular pan while you're using a non-stick? That might make the difference in crustiness.
Kim O'Donnel: Excellent point.
Washington's Green Grocer:
Got some Kale in my box from WGG yesterday, I've never used it before, how should I cook it?
Kim O'Donnel: Fresh kale is killer quickly sauteed, with garlic or fresh ginger, a little olive oil... I also learned this spring at Dupont farm market that you can eat it raw, if it's tender. Cheers.
Kim O'Donnel: So, I'm going to sign off. Thanks as always for the good cheer and marvelous suggestions. Eat your veggies, people. See you next time. Peace.
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