Recipes

Directions

Kale filling

1. Heat olive oil in a large pan. Add onions. Sauté 1-2 minutes.
2. Add a splash of stock and the garlic. Continue cooking until onions are translucent.
3. Add kale, turnip greens, squash, parsley, salt and remainder of stock. Cover and cook for 2 minutes.
4. Remove from heat and add nasturtium blossoms.

Salal Raspberry Syrup

1. Blend water and berries in blender.
2. In a small sauce pan, melt butter over a low flame. Add berry mixture. Add sugar and stir.
3. Simmer for 3-4 minutes. Stir regularly.

Crepes

1. Put milk, water, salt and eggs into blender. Add flour and butter. Blend at high speed for about a minute.
2. Put batter in freezer for 30 minutes, or refrigerate for an hour or two.
3. Heat one teaspoon of bacon grease in a 6-inch cast-iron pan at medium until it begins to smoke, but just barely.
4. Remove from heat. Pour ¼ cup of batter into pan. Roll your wrist until batter spreads across entire bottom surface of pan. Return pan to flame. Cook for 45-60 seconds.
5. Loosen edges of crepe with rubber spatula. Shake crepe back and forth in pan. Use spatula to turn crepe. Cook for an additional 10-20 seconds.
6. Repeat.
7. Serve, filled with toppings and sour cream or yogurt.

Directions

Phase 1

1. Rinse mussels and steam in mixture of water and white wine. When shells open, turn off heat.
2. When mussels are cool enough to handle, remove meat from shells and use kitchen scissors to snip bysall threads from mussels. Put mussels in a bowl and set it aside.

Phase 2

1. In a dry cast iron pan, cook oyster mushrooms over medium heat until liquid disappears. Turn down heat and add butter.
2. When butter melts, add garlic and onions. Cook for one minute. Add 2 spoonfuls of wine and cook until wine is absorbed.
3. Add last spoonful of wine, and the parsley and mussels. Cook until mussels are hot. Set aside, covered.

Phase 3

1. Heat a small, thick-bottomed pan over a medium-low flame. Add butter. When butter is melted, add flour. Stir flour and butter for 2 minutes.
2. Meanwhile, in a small saucepan, heat milk and stock until it boils. Stir. Add salt. Remove from heat.
3. Pour liquid into roux and stir. When mixture begins to bubble, add lemon juice and remove from flame.

To serve

1. Pour cream sauce over pasta and top with mussels and mushrooms. Sprinkle with Parmesan cheese and pepper.

Directions

1. Spread cheesecloth on a flat surface.
2. Remove top from yogurt container. Take container and turn it upside down onto cheesecloth. Lift away container. Wrap yogurt in cheesecloth. Seal top of cheesecloth with a rubber band.
3. Stick chopstick or dowel through top of cheesecloth and suspend the bundle over an empty pot. Let drain for two hours.
4. Meanwhile, grate cucumber and squeeze liquid out. Press garlic.
5. After yogurt has drained, dump the resulting cheese into a bowl. Add garlic and vinegar. Stir.
6. Add dill and salt to taste and drizzle with olive oil. Serve with dolmas.