Preheat oven to 325°F.
Place the olive oil in a skillet over high heat.
Add the carrots and cook for about two minutes. Toss frequently.
Add the vegetable stock, harissa, cumin, paprika, nutmeg, salt and honey. Toss well.
Cover and place the pan in the oven.
Roast for 15 minutes.
Remove the lid and toss well. Roast for another 5 minutes and serve.
Slice the bok choy lengthwise in half.
Mix together the hoisin, soy sauce, and maple syrup until smooth.
Heat a griddle over high heat.
When hot, add the sesame oil and then the bok choy, cut side down.
Cook for about two minutes. Adjust the heat so the bok choy does not burn but does brown.
Turn the bok choy over and coat with the sauce.
Cook for one minute and then turn the cut side down.
Turn one more time and cook for one more minute before serving.
Place the water in a large stock pot over high heat.
When the water is at a slow boil reduce the heat until the water shivers.
Add the green beans and blanch for about 7 minutes until al dente.
While the beans are cooking place a large skillet over medium heat.
Add the olive oil to the pan and when it is hot add the red onion.
Cook slowly and reduce the heat if the onion is turning brown. Stir frequently.
When the beans are done, remove them from the blanching water and shake off the excess water.
Add them to the red onions with the salt, thyme and black pepper.
Cook over medium heat for about two minutes and serve.
Place the ice water in a bowl.
Place the water in a large skillet or pan over high heat. When the water is shivering, add the green beans and blanch for 10 minutes.
Remove the green beans and immediately plunge the beans into the ice water. Leave in the ice water for ten minutes, then remove and drain on a paper towel on a plate. Set aside.
Put the 1/2 cup water in a glass measuring cup and place in the microwave on high for 60 seconds or until hot. Add the miso and stir to dissolve the miso well.
Place the miso/water mixture back in the microwave on high for 20 seconds, then add the butter and stir until the butter melts.
Place the sesame oil in a skillet over medium-high heat, and when the oil is hot, add the garlic and sauté for 1 minute. Then add the white part of the green onion and the green beans and cook for 5 minutes, tossing frequently.
Add the white wine (or sake), stir, and cook for 2 minutes. Increase the heat to high and add the miso/butter mixture, the green tops of the green onion, the vinegar, and stir.
Cook for 2 minutes to allow the sauce to thicken, then sprinkle with the sesame seeds and serve.
Combine the vinegar, olive oil, 2 tablespoons water, Dijon mustard, honey, and salt in a mixing bowl.
Place in the refrigerator to chill. Whisk occasionally.
Place the water in a medium stock pot and set a steamer basket inside the pot.
Place the pot on the range over high heat.
When the water begins to boil reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender.
This will take about 10 minutes.
Remove them from the heat and place in the ice water for about 10 minutes.
Remove and shake dry and then add to the cold vinaigrette.
Toss for about 2 minutes until coated well.
Serve.
Combine the shallot, lemon juice, vinegar, walnut extract, salt, and honey in a mixing bowl.
Add the oil while whisking to blend completely.
Chill completely, whisking occasionally.
Place the water in a medium stock pot and set a steamer basket inside the pot.
Place the pot on the range over high heat.
When the water begins to boil, reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender. This will take about 10 minutes.
Remove them from the heat and place in the ice water for about 10 minutes.
Remove and shake dry and then add the green beans to the cold vinaigrette.
Toss for about 2 minutes until coated well.
Serve.
Combine the vinegar, olive oil, 2 tablespoons water, harissa, honey, and salt in a mixing bowl.
Place in the refrigerator to chill. Whisk occasionally.
Place the water in a medium stock pot and set a steamer basket inside the pot.
Place the pot on the range over high heat.
When the water begins to boil reduce the heat to medium and steam the green beans until they turn bright green and are slightly tender.
This will take about 10 minutes.
Remove them from the heat and place in the ice water for about 10 minutes.
Remove and shake dry and then add to the cold vinaigrette.
Toss for about 2 minutes until coated well.
Serve.
Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans.
Cook them for about 5 – 7 minutes and remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the sliced almonds. Cook gently stirring frequently until the almonds begin to brown. If they seem to be browning too fast reduce the heat.
Add the green beans, salt and pepper. Cook, tossing frequently, for about another 2 – 3 minutes and serve.
Place the sesame oil in a small skillet over medium heat.
Add the ginger and shallot.
Cook for about 8 minutes stirring frequently.
Add the snow peas and cook for about 4 minutes. Stir frequently.
Add the soy sauce and pepper. Toss well.
Cook for another 4 to 6 minutes. Stir frequently.
Serve.
Place a large stainless steel pan in the oven and preheat the oven to 325F.
Cut the thick ends off of the brussels sprouts, then slice them in half.
Place them in a bowl with the minced garlic.
Drizzle the olive oil over the sprouts and add the salt and pepper.
Toss the sprouts to coat them with the olive oil and garlic.
When the oven is heated, pour the brussels sprouts into the pan and return the pan to the oven.
Roast the sprouts for about 30 minutes, stirring two or three times.
Serve.
