Korean Steak Tacos (Recipe courtesy of epicurious)


  1. Steak
    • 1/2 cup finely chopped fresh cilantro
    • 1/4 cup packed dark brown sugar
    • 3 tablespoons canola oil
    • 3 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 2 large garlic cloves, minced
    • 1 jalapeño pepper, seeded and finely chopped
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon ground coriander
    • One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
  2. Tacos
    • 1/2 head green cabbage, halved lengthwise and shredded crosswise (about 3 cups)
    • 1 large carrot, cut into 2-inch-long matchstick-size strips
    • 8 scallions (white and green parts), thinly sliced on a sharp diagonal
    • 1/2 cup lightly packed fresh cilantro sprigs
    • Twelve 6-inch soft tortillas


    1. 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
    2. 2. Prepare an outdoor grill for medium-high cooking over direct heat.
    3. 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
    4. 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
    5. 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
    6. 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

Whole-wheat lasagna with butternut squash and kale

TIME – About 2 hours


4 tbsp. olive oil, divided
1 medium red onion, sliced
3 garlic cloves, 1 minced, 2 peeled and left whole
2 cans (14oz. each) crushed tomatoes
1 tsp. dried oregano
1/2 tsp. dried thyme
1/8 tsp. ground nutmeg
1 tsp. each salt and freshly ground black pepper, divided plus more to taste
1 butternut squash (about 2 lbs), peeled and cut into 1/2 in. cubes (6 cups)
1 lb lacinato kale (often called black or dinosaur kale), rinsed well
9 whole-wheat lasagna noodle (about 8 oz.)
About 2 cups (1 carton, 15 oz.) part skim milk ricotta cheese
2 cups shredded mozzarella cheese, divided


  1. Preheat oven to 400 degrees. Heat 2 tbsp. oil in a 2- to 3-qt. saucepan over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavours are combined, about 30 minutes. Set aside.
  2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining 2 tbsp. oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft 10-15 minutes. Bring 3 qts. salted water to a boil in a large pot.
  3. Meanwhile, reduce oven temperature to 350 degrees. Transfer squash and garlic to a food processor and puree until smooth.
  4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5-8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
  5. Bring another 3qts. salted water to a boil in same pot. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
  6. Mix ricotta, nutmeg, 1 cup mozzarella and remaining 1/2 tsp. each salt and pepper in medium bowl.
  7. Coat bottom of a 9- by 13- in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle half the kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
  8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.You can assemble and chill the lasagna a day ahead, but add 10-15 minutes baking time. You can also freeze the lasagna , wrapped well in plastic wrap, for up to 1 month and bake frozen (add 1 1/4 hours to oven time).Recipe taken from Sunset Edible Garden Cookbook

    Note from Thistle Farm – You can also sautee the kale instead of boiling it to retain some of the nutrients, or boil your noodles in the kale water (however, kale can have a bitter taste when raw, so test the water to see what it tastes like as the noodles may take on that flavour). You could also sub in other greens that you prefer for a milder flavour (ie. chard, spinach). The star here is the butternut squash which will add a rich nutty flavour to the dish. A nice comforting meal for the cooler nights.
    *A potato masher would do the trick if you don’t have a food processor, just make sure the garlic cloves are thoroughly mashed also.


Stuffed Pattypan Squash with Rice

4 large pattypan squash
¼ tsp garam masala
¼ c water
2 tsp raisins
½ c cooked rice
2 oz melted butter
2 tsp. curry paste
1 small carrot, finely chopped
1 tbsp finely chopped cilantro
1 small zucchini, finely chopped
1 apple, finely chopped
5 oz broccoli, chopped
2 oz sliced mushrooms

1. Preheat oven to 350 F. Cut top off each squash and set aside. Scoop out seeds and some of the pulp and discard.

2. Arrange squash in a medium oven proof dish. Add water to dish and cover firmly with foil, bake for 10 minutes.

3. Remove from oven, remove squash, drain water and brush dish with melted butter or oil.

4. Combine rice, curry paste, cilantro, apple, zucchini, carrot, mushrooms, broccoli, raisins, garam masala and butter in a medium bow, mix well.

5. Spoon rice and vegetable mixture in to squash cavities. Top with lids, return to prepared dish and cover with foil.

6. Bake for another 20 – 30 minutes til tender.

Stuffed Pattypan Squash with Ground Beef

4-6 large pattypan squash
2 tomatoes, peeled, seeded and chopped
4 tbsp olive oil
½ cup bread crumbs
½ c finely chopped onion
1 tbsp minced parsley
1 – 2 cloves garlic, minced
½ tsp basil, chopped
¼ lb ground beef, or 1 cup
salt and pepper to taste
leftover cooked beef, pork or lamb

1. Preheat the oven to 350 F. Oil a shallow baking dish large enough to hold the squash.

2. Trim the squash and cook in a pot of boiling salt water for three minutes. Drain and let cool.

3. Cut off tops and scoop out pulp, leaving a sturdy shell, chop and reserve some of the pulp. Saute the onion then add the garlic and meat. Cook, until meat is done and set aside.

4. Pour off any excess oil from the pan and add the chopped squash and tomatoes. Sauté for 1 minute and add to the meat mixture. Add the bread crumbs, parsley, salt pepper, and basil. Toss together lightly until mixed.

5. Fill the squash shells and place on baking dish. Bake for 30 minutes. Any sharp cheese can be added as a topping if desired.

Stuffed Pattypan Squash with Corn

6 medium pattypan squash
1 tsp seasoned salt
2 eggs, well beaten
¼ tsp white pepper
7 ounces cooked sweet corn, shaved from cob
½ cup shredded sharp cheese
1-2 ounce jar diced pimiento, drained cherry tomatoes
2 tbsp. Chopped green onion
fresh parsley sprigs

1. Wash squash thoroughly. Drop in boiling salted water, reduce heat and cook, covered, 15 minutes or until tender but firm. Drain and allow to cool to the touch.

2. Place squash, flat side down, on a smooth surface, scoop out pulp, leaving ¼ inch shell. Chop pulp and combine with next 6 ingredients, stirring well.

3. Spoon stuffing mixture into shells. Place squash in a shallow baking pan, pour in enough water to cover bottom of pan to prevent sticking. Bake at 350 degrees for 25 minutes.

4. Remove from oven, sprinkle cheese over squash, bake 5 minutes or until cheese melts. Arrange squash on a platter with tomatoes and parsley. Yield 6 servings.

Red Onion and Zucchini Pizza

1 red onion, thinly sliced
4 oz goat cheese
1/4 cup olive oil
6 sun-dried tomatoes in oil
2 zucchini, sliced
Dried oregano
Salt and pepper

Gently fry the onions in half the oil for 5 minutes. Add the zucchini and fry for another 2 minutes. Season to taste. Spread the pizza base with fried vegetable mixture and dot with the cheese, tomatoes, and oregano. Sprinkle with the rest of the olive oil and bake for 12-15 minutes at 350 F. You can use pizza shells, pocket bread or English muffins for the pizza base. If you prefer a stronger tomato flavour, add some spiced tomato sauce to pizza before adding vegetables mixture.


1 medium eggplant
Cooking salt
2-3 small zucchini
2 red or green bell peppers
3 cloves garlic
2 large onions
3-4 large ripe tomatoes
1/4 – 1/2 cup olive oil
1 -2 tsp dried basil
Salt and freshly ground pepper to taste

Wash eggplant but do not peel. Cut into cubes, sprinkle with salt and set aside in a colander for an hour. Slice unpeeled zucchini and treat in the same way as the eggplant.
Press out and discard liquid drawn out by by the salt. Discard seeds and centre membranes fro mteh peppers and cut into strips. Finely chop the garlic and onions. Peel, seed and chop the tomatoes.
Heat olive oil in a heavy-based saucepan and cook the onions and garlic until soft but not brown. Add eggplant, peppers, and zucchini cover and cook on low heat for half an hour. Then add the tomatoes, basil salt and pepper and cook for a further 30-40 minutes or until the vegetables are very tender.
Serve warm or cold, accompanied by flat bread or crusty French bread.

Irish Colcannon

5-6 large potatoes (diced large and cooked until a fork easily pierces them)
1 medium onion (diced)
1 cup milk (or milk substitute)
1 large bunch of fresh kale
1/4 tsp of nutmeg
6 eggs
1 cup shredded cheddar

Oil a 9 by 13 inch cake pan. Preheat oven to 375 degrees.

Clean kale. If stems are large remove them, otherwise just roughly chop the kale.

Heat a large frying pan and add a small amount of oil. Add the onion and cook until translucent. Add the kale and stir until kale is slightly cooked. Remove from heat.

Spread the cooked potatoes evenly in the cake pan. Add the milk. Sprinkle the nutmeg over top of the potatoes. Top with the kale and onion mixture. Make six ‘wells’ in the kale mixture. Break an egg into each well. Top everything with the shredded cheddar cheese. Bake until eggs are set (approx 30-40 minutes).


Serves 6

Modified from Vegetarian Meals for Meatlovers at www.eartheasy.com

Broccoli or Cauliflower Gratin

A delicious comfort dish for a cold winter’s night.
Cheese sauce
2 tbsp butter or margarine
1/4 tsp pepper
2 tbsp all purpose flour
1 /12 cup milk
1/2 tsp salt
1 cup swiss cheese
1/4 tsp rosemary (optional)
2 cups broccoli, cut into pieces Topping
1 med onion, sliced thinly
2 cups bread crumbs,
1/3 cup butter or margarine, melted
1/4 cup parsley, chopped (optional)
Heat oven to 350. In med sized saucepan melt the butter, stir in flour and salt, rosemary, and pepper. When melted, gradually add milk and stir til thickened. Remove from heat, stir in cheese til smooth. Set aside. In greased shallow casserole dish, place broccoli and onion. Stir in cheese sauce. Sprinkle on topping , add chopped parsley if desired, bake for 25 to 35 minutes until top is golden brown and broccoli is tender.

Broccoli or Cauliflower Gratin is a delicious comfort dish for a cold winter’s night.

Cheese sauce 2 tbsp butter or margarine 1/4 tsp pepper 2 tbsp all purpose flour 1 /12 cup milk 1/2 tsp salt 1 cup swiss cheese 1/4 tsp rosemary (optional) 2 cups broccoli, cut into pieces

Topping 1 med onion, sliced thinly 2 cups bread crumbs, 1/3 cup butter or margarine, melted 1/4 cup parsley, chopped (optional)

Heat oven to 350. In med sized saucepan melt the butter, stir in flour and salt, rosemary, and pepper. When melted, gradually add milk and stir til thickened. Remove from heat, stir in cheese til smooth. Set aside. In greased shallow casserole dish, place broccoli and onion. Stir in cheese sauce. Sprinkle on topping , add chopped parsley if desired, bake for 25 to 35 minutes until top is golden brown and broccoli is tender.

Beet and Celeriac Casserole

Beautiful ruby-red slices of beets and celeriac make a stunning light accompaniment to any main-course dish.

12 ounces raw beets
12 ounces raw celeriac
4 sprigs of fresh thyme, chopped
6 juniper berries, crushed
1/2 cup fresh orange juice
1/2 cup vegetable stock
salt and freshly ground black pepper

1. Preheat oven to 375 degrees F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely.

2. Fill a 10-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.

3. Mix the orange juice and stock together and pour over the gratin. Place over medium head and bring to the boil. Boil for 2 minutes.

4. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400 degrees F. Cook for another 10 minutes.