Buddha Bowls with Avocado Sauce
Flank Steak over Spicy Noodles
Slow-Roasted Pulled Pork and Kraut
Chicken Satay with Rice Noodles
Buddha Bowls with Avocado Sauce
Our Buddha Bowl is a super-nourishing, earthy combination of grains, greens, veggies, and two kinds of ferments—a complete and well-balanced meal in a bowl. This beautifully simple dish is a great way to use up leftover grains and veggies for a healthy dinner or lunch when you’re short on time. Cook a big batch of your favorite grain or legume at the beginning of the week and then customize the dish to your liking with fresh or cooked veggies and other goodies all week long.
The recipe calls for Yin Yang Carrots, but any kraut you have on hand will work—better yet, use a combination. Instead of hard-boiled eggs, you could fry up eggs just before you’re ready to serve your Buddha Bowl. The avocado sauce is the finishing touch—it makes just about anything taste good—and nicely complements the flavors and textures of the other ingredients.
Makes 4 to 6 servings
4 cups spinach or other salad greens (about ½ pound)
4 cups cooked quinoa or brown rice, warm (see Quinoa, or Rice, for cooking instructions)
4 cups cooked lentils, warm (see Legumes, for cooking instructions)
4 sheets nori, cut into thin strips
4 organic, hard-boiled eggs, sliced
2 cups sliced fresh seasonal veggies (such as carrots, avocados, cucumbers, or peppers)
2 to 3 cups Yin Yang Carrots
⅓ cup Classic Kraut
¼ cup roughly chopped fresh parsley
1 large clove garlic, crushed
1 large avocado, halved, pitted, and peeled
2 tablespoons white miso paste
1 teaspoon Dijon mustard
1 cup water
Salt and freshly ground black pepper
2 tablespoons black sesame seeds, for garnish (optional)
Divide the spinach among 4 to 6 shallow bowls and top with equal amounts of quinoa and lentils, dividing them among the bowls. Finish each bowl with a few strips of nori, 1 egg, and equal amounts of the fresh veggies. Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it, and divide equally among the bowls.
To make the sauce, put all the ingredients except the salt and pepper into a blender or food processor, and blend until smooth. Thin the dressing with additional water if needed, and season to taste with salt and pepper.
Drizzle a few tablespoons of the dressing over each bowl and garnish with the sesame seeds. Serve immediately.
Often enjoyed as a healing soup for breakfast in the macrobiotic diet or in many Asian cultures, miso has become fairly mainstream in the Western kitchen. While miso can be salty or sweet, light or dark, and mild or rich, it’s always best not to heat this tasty paste that is made from fermented soybeans, barley, rice, or rye. High heat can kill the live enzymes and healthy bacteria that are abundant in miso just like our live krauts.
Rice noodles coated in a creamy coconut sauce and tender pieces of incredibly flavorful flank steak make a killer combination. This dish has it all—robust flavors, crunchy and creamy textures, and plenty of protein. The longer you marinate the steak, the more tasty and tender it will be, so plan a few hours ahead. If you’re looking to round out the meal, add as many extra veggies to the noodles as you want; we suggest raw snap peas, steamed asparagus, or grilled eggplant.
For a lighter noodle with different texture, use maifun, an angel hair–style rice noodle. To make a vegetarian version of this dish, marinate and grill thick slices of eggplant or portabello mushrooms just as you would the steak.
This dish is great served at room temperature and packs well for potlucks or picnics. Or serve it hot to take the chill off a crisp winter day.
Makes 4 to 6 servings
FOR THE MARINADE:
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
2 tablespoons packed brown sugar
⅓ cup tamari
2 pounds flank steak
FOR THE NOODLES:
8 ounces flat rice noodles
2½ cups Firefly Kimchi, divided
2 large cucumbers, halved, seeded, and thinly sliced crosswise
1 large red bell pepper, cored, seeded, and cut into matchsticks
1 large yellow bell pepper, cored, seeded, and cut into matchsticks
6 green onions, chopped, including the green tops
1 cup chopped fresh cilantro, divided
FOR THE DRESSING:
Juice of ½ medium lime (about 1 tablespoon)
1 teaspoon Sriracha or your favorite hot sauce
1 cup coconut milk
1 tablespoon minced fresh ginger
1 tablespoon fish sauce (aka nam pla or nuoc mam)
3 tablespoons tamari
2 tablespoons sesame oil
4 to 6 lime wedges
¾ cup peanuts or cashews, roughly chopped
To make the marinade, whisk together the garlic, olive oil, sesame oil, vinegar, brown sugar, and tamari in a small bowl. Put the flank steak in a shallow glass dish or sturdy ziplock bag. Pour the marinade over the steak and cover the dish or seal the bag. Refrigerate for at least 1 hour and up to 8 hours.
Wait until you’re ready to grill the steak to cook the noodles. To make the noodles, put them in a large heat-proof bowl. Bring 8 cups of water to a boil, and pour the boiling water over the noodles until they’re submerged. Let them sit, stirring every 2 or 3 minutes to keep them from clumping, until they’re soft but not mushy, about 10 minutes. Drain the noodles, rinse them under cold water, and put them in a large mixing bowl.
Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kimchi and add 1½ cups to the noodles, along with the cucumbers, red and yellow bell peppers, green onions, and ½ cup of the cilantro. Toss to combine.
To make the dressing, whisk all of the ingredients in a small bowl until smooth. Set the dressing aside.
Preheat the grill. Remove the steak from the marinade and grill it on one side for 4 to 5 minutes. Flip the steak and grill it for another 4 to 5 minutes, or until it’s cooked to your liking. Remove the steak from the grill and let it rest, covered, for about 5 minutes.
While the steak is resting, pour the dressing over the noodles and toss to thoroughly combine. Divide the noodles among the serving plates.
Thinly slice the steak against the grain and at a slight diagonal. (You should end up with long, thin strips.) Lay 4 to 6 strips over each serving of noodles. Top with the remaining 1 cup kimchi and ½ cup cilantro, lime wedges, and peanuts, and serve right away.
This recipe was created by Suzanne Cameron of Cameron Catering, who generously shared her kitchen with us when Firefly was just getting started. One evening, as we were working late, Suzanne and her kitchen crew returned from an event with leftovers of some of the most incredible pulled pork we had ever tasted. Sweet, salty, spicy, and tender, it went down like candy. With a warning that you pay for flavor with lead time, Suzanne gave us her recipe.
This dish certainly takes some advance planning—the pork takes up to eight hours to brine and then five or more hours to roast—but it’s worth every minute. Brining helps keep the meat juicy and tender, but if you don’t have time, it will still be delicious. This recipe makes extra rub, so put the leftovers into a jar—it’s fantastic on chicken, flank steak, even fried potatoes—and store it for up to six months in the refrigerator.
Serve the pulled pork on buns, over grains, or atop a bed of fresh greens. Try it with a serving of Kimchi Coleslaw on the side.
Makes 8 to 14 servings
½ cup salt
½ cup maple syrup
2 quarts cold water
1 (5-pound) pork shoulder
FOR THE RUB:
¼ cup packed brown sugar
¼ cup granulated sugar
¼ cup salt
2 tablespoons garlic salt
1 tablespoon onion salt
1½ teaspoons celery salt
¼ cup sweet paprika (Hungarian preferred)
1 tablespoon chili powder
1 tablespoon freshly ground black pepper
1½ teaspoons ground sage
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
Pinch of ground cloves
4 to 6 cups Caraway Kraut, Ruby Red Kraut (or a mix of both), or your favorite, for serving
Stir together the salt, maple syrup, and water in a large bowl, and put the pork in it. (Or put the pork in a sturdy, large ziplock bag and pour the brine over it.) Cover the bowl or seal the bag. Make sure the meat is submerged, or flip it every few hours. Refrigerate for 4 to 8 hours.
When you’re ready to roast the pork, make the rub by thoroughly mixing all the ingredients in a medium bowl, making sure no clumps of sugar or spices remain.
Preheat the oven to 325 degrees F.
Remove the pork from the marinade, discarding the liquid, and pat it dry. Put the pork in a large roasting pan, fat side up. Generously cover it with the rub (you’ll have some left over), and massage the rub into the meat. Cover the pan with aluminum foil and put it in the oven.
Roast until the pork is pull-apart tender, or the internal temperature at the center of the shoulder reads between 200 and 225 degrees F on a meat thermometer. It will take 1 to 1½ hours per pound. When it’s done, turn off the oven and let the pork rest in the cooling oven for another 30 minutes.
While the pork is still warm, put it on a large cutting board. Peel away the fat from the top surface and discard it. Pull the meat apart using two large forks—it should easily separate into small threads—including the crispier parts that were exposed while roasting.
Serve warm with the kraut.
When we first dreamed up our delicious PB Chi Spread, we incorporated it into as many recipes as we could think of. This dish, with skewered chunks of flavorful chicken, was one of the winners. It’s perfectly filling but light, creamy but fresh, and spicy but cooling. Serve it chilled on a hot summer day or warm for a deeply satisfying fall or winter meal. Cilantro, sliced and toasted almonds, and sesame seeds make great garnishes.
Makes 4 to 6 servings
4 boneless chicken breasts or about 8 boneless thighs, without skin
FOR THE MARINADE:
2 tablespoons extra-virgin olive oil
Juice of ½ medium lime (about 1 tablespoon)
1 tablespoon apple cider vinegar
1 tablespoon tamari
2 teaspoons packed brown sugar
½ teaspoon ground turmeric
½ teaspoon ground coriander
⅓ teaspoon cayenne pepper
1 tablespoon Sriracha or other hot sauce (optional)
2 tablespoons fish sauce (aka nam pla or nuoc mam, optional)
10 to 12 skewers, soaked in water if made of wood
12 ounces flat rice noodles
10 cups water
1½ cups PB Chi Spread
2 tablespoons apple cider vinegar
2 to 4 tablespoons water
3 cups small broccoli florets, steamed or raw (about ½ pound)
¼ cup sliced green onion, including the green tops
⅓ cup diced red bell pepper
1 cup Firefly Kimchi
¼ cup peanuts, chopped, for garnish (optional)
1 cup bean sprouts, for garnish (optional)
¼ cup sliced fresh basil, for garnish (optional)
Cut the chicken into ½-inch cubes and put them in a medium bowl or sturdy ziplock bag.
To make the marinade, whisk all of the ingredients in a small bowl until smooth. Pour the marinade over the chicken, cover the bowl or seal the plastic bag, and refrigerate for at least 30 minutes and up to 8 hours.
When you’re ready to cook the chicken, preheat your barbecue or stovetop grill. Remove the chicken cubes from the marinade and skewer them. Grill the skewers, rotating 45 degrees every 2 to 3 minutes, until all sides have grill marks and the chicken is cooked through, about 8 minutes total.
Meanwhile, put the noodles in a large heatproof bowl. Bring the water to a boil. Pour the boiling water over the noodles until they’re submerged, and let them sit, stirring every 2 or 3 minutes to keep them from clumping, until they’re soft but not mushy, about 10 minutes. Drain the noodles, rinse them with cold water, and put them in a large mixing bowl.
In a small bowl, whisk the spread with the apple cider vinegar and enough water to thin it just a bit. Add the broccoli, green onions, bell pepper, and kimchi to the noodles. Slide the chicken off the skewers and add it to the noodle mixture. Add the thinned spread and toss until well mixed. Garnish with the peanuts, bean sprouts, and basil, and serve immediately.
AMAZING TURMERIC
Turmeric, a member of the ginger family, is well-known for its distinguished taste and color while providing digestive and liver support. Curicumin, which is the active ingredient in turmeric, is an antibacterial, antitumor, and anti-inflammatory agent.
Chicken Satay with Rice Noodles
With a delicious, flaky crust wrapped around a tender, earthy, and flavorful filling, these hand pies are perfect little packages of goodness. This recipe is our twist on what’s called an empanada in Spanish cooking, a piroshki in Russia, and a calzone in Italy—folding dough around a filling before baking is a traditional technique in cuisines around the world.
This is a fun recipe to make when friends are visiting or kids are ready to help in the kitchen. Rolling the dough, mixing the filling, and making the hand pies goes much faster with a few extra hands. Spice the pies up or add meat, fish, tofu, or seasonal veggies to make it your own.
Makes 12 to 14 hand pies
FOR THE CRUST:
2¼ cups all-purpose flour, plus more for dusting
½ teaspoon salt
½ cup (1 stick) cold, unsalted butter, cut into cubes
1 large organic egg
⅓ cup ice water
1 tablespoon apple cider vinegar or white vinegar
FOR THE FILLING:
½ cup Cortido Kraut
2 tablespoons butter or coconut oil
1 large yellow onion, cut into medium dice (about 1⅓ cups)
3 cloves garlic, minced
1 medium jalapeño, seeded and finely diced (about 3 tablespoons)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
2 teaspoons salt
2 cups cooked black beans, or 1 (15-ounce) can, drained (see Legumes, for cooking instructions)
1½ cups cooked sweet potato or yam, skin removed and roughly mashed (about 1 pound sweet potatoes)
2 egg whites, lightly whisked, for brushing the pies before baking
FOR THE DIPPING SAUCE:
¾ cup Cortido Kraut
1 cup sour cream or plain yogurt
½ to 1 teaspoon hot sauce of your choice
4 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper
To make the dough, sift the flour and salt together in a large bowl. Add the butter and blend it into the flour using your fingertips or a pastry blender until the mixture resembles a coarse meal.
In a small bowl, whisk together the egg, water, and vinegar. Add the egg mixture to the flour mixture and mix until the dough begins to clump together. At this point the dough will be a bit stringy and inconsistent (not formed) but that’s okay.
Turn the dough out onto a clean, lightly floured work surface. Dust your hands with flour and knead the dough with the heel and palm of your hand until it comes together, adding a few teaspoons of extra flour if the dough sticks to your hands. After kneading for 1 minute or so, the dough should be smooth and hold together in a ball. Pat the ball of dough into a 1-inch-thick round and wrap it tightly with plastic wrap. Refrigerate the dough for at least 1 hour and up to 1 week.
When you’re ready to bake the hand pies, remove the dough from the refrigerator and let it come to room temperature, about 30 minutes.
While the dough comes to room temperature, make the filling. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and set it aside.
Melt the butter in a large sauté pan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the jalapeño, cumin, chili powder, paprika, and salt. Sauté, stirring constantly, until the spices release their fragrance, 1 to 2 minutes. Remove the pan from the heat and stir in the kraut, black beans, and sweet potato.
Preheat the oven to 400 degrees F and grease a large baking sheet.
Divide the dough into 10 to 12 pieces. Lightly flour a clean work surface and roll out each piece of dough into a ¼-inch-thick round, about 7 inches in diameter. Scoop about ¼ cup of the filling into the center of each round. Brush the edges of the rounds with a small amount of the egg whites. Fold the dough over the filling, creating a half-moon shape, and press the edges together to seal, crimping them together with a fork for a little frill if you want. Brush the top of each pie with egg white and cut a small slit for steam to escape. Put the pies on the prepared baking sheet and bake until golden brown, 15 to 18 minutes.
While the pies are baking, make the dipping sauce. Take the kraut out of the jar using a clean fork, letting any extra brine drain back into it, and mince the kraut. Put the kraut, sour cream, hot sauce, and cilantro in a blender or food processor. Whirl until smooth and season to taste with salt and pepper.
When the hand pies are done, transfer them to a serving platter. Serve piping hot with the dipping sauce on the side or drizzled over the top of the pies.
This recipe transforms that classic comfort food, mac and cheese, into a slightly spicy, nourishing delicacy for grown-ups. As it cooks, the pieces of cauliflower break down into the cheesy sauce, creating an earthy, rich, and intensely creamy flavor. Serve this dish with a big bowl of lightly dressed greens, and you’ve got a satisfying meal.
Makes 4 to 6 servings
6 quarts water
1 tablespoon salt
1 pound penne pasta
1 tablespoon extra-virgin olive oil
¼ cup unsalted butter (½ stick)
1 medium onion, diced
¼ cup unbleached, all-purpose flour
3 cups milk
4 cups shredded sharp white cheddar cheese (1 pound)
1½ cups shredded Swiss cheese (about 6 ounces)
4 cups finely chopped cauliflower (about 1 medium cauliflower)
1½ cups Firefly Kimchi, plus extra for garnish
Salt and freshly ground black pepper
1 cup fresh bread crumbs
Preheat the oven to 350 degrees F and grease a 13-by-9-inch baking pan.
Put the water and salt in a large pot, and bring it to a boil. Add the penne and cook, following the package directions, until it’s tender yet firm to the bite. Drain the pasta well. Return it to the pot (off the heat) and toss it with the oil.
Melt the butter over medium heat in a medium sauté pan. Add the onion and sauté until translucent, about 10 minutes. Sprinkle the flour over the onions and stir, cooking for another minute. Slowly add the milk, stirring constantly, until the mixture comes to a simmer. Add both cheeses, stirring until melted. Remove the pan from the heat and pour the mixture over the cooked pasta. Mix in the cauliflower.
Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kimchi and mix it into the pasta. Season to taste with salt and pepper.
Spread the pasta mixture evenly in the prepared pan. Top with the bread crumbs, and bake until bubbly and brown, 30 to 35 minutes.
Serve piping hot with an additional dollop of kimchi.
Make It Quick & Simple
Make your favorite quick macaroni and cheese—homemade or boxed. When it’s off the heat, stir in a cup of chopped Firefly Kimchi.
While meatloaf is often regarded as a bit old-school, we believe it deserves a space in every meat-eater’s repertoire. A comforting meatloaf can quell the hunger of a crowd and is deeply flavorful and moist. It has just enough fat to keep it from crumbling and seal in flavor without being bathed in grease. It’s simple and filling, and results in some of the best sandwich-making leftovers (Richard has fond memories of the next-day sandwiches his father would make—toast with thick slices of meatloaf and lots of black pepper).
When you’re considering which vegetables to use, you might include in your mix carrots, onions, mushrooms, bell peppers, garlic, or whatever you have on hand and appeals to your taste buds.
Thickly slice the meatloaf to serve a few hungry souls, or slice it thinner and serve it with a side of Caraway-Kale-Cauliflower Fluff and a heaping bowl of Krauty Kale Caesar to feed a crowd. Of course, we always serve it with a big bowl of extra kraut to top it off. Any kraut you like would be a great side for this meatloaf.
Makes 6 to 8 servings
1 tablespoon olive or coconut oil
1 cup minced vegetables of your choice
1 tablespoon minced fresh parsley
1 pound lean ground beef
1 pound ground pork
1 large organic egg
¼ cup fresh bread crumbs
1 tablespoon Worcestershire sauce
½ cup plus 1 teaspoon steak sauce
¼ cup Emerald City Kraut
Pinch of salt and freshly ground black pepper
FOR THE SAUCE:
1 cup Classic Kraut or Caraway Kraut, plus more for serving (optional)
½ cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons steak sauce (optional)
Preheat the oven to 350 degrees F and grease an 8-by-4-inch loaf pan.
Heat the oil in a large sauté pan over medium heat. Add the vegetables and parsley and sauté until they just begin to soften and lose their moisture, 3 to 4 minutes. Remove the pan from the heat and let the vegetables cool.
Combine the ground beef, pork, egg, bread crumbs, Worcestershire sauce, and steak sauce in a large bowl. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and add it to the meat mixture. Add the cooled veggies, salt, and pepper, and mix everything together until well incorporated.
Press the meatloaf evenly into the prepared pan. Bake until a meat thermometer inserted in the middle of the loaf reads 160 degrees F, 45 to 50 minutes. Remove the pan from the oven and carefully pour off any excess fat. Let the meatloaf cool slightly.
To make the sauce, take the kraut out of the jar using a clean fork, letting any extra brine drain back into it, then roughly chop the kraut. Combine the kraut, ketchup, Worcestershire sauce, and steak sauce in a blender or food processor, and whirl until smooth. Spread the sauce over the loaf while it’s still hot, so that it gently warms the sauce. Slice the meatloaf to your desired thickness and serve with an extra spoonful of kraut on the side.
When it comes to risotto, patience is the name of the game. Yes, stirring a pot of rice and broth for twenty minutes can seem tedious, but the finished product is truly worth it—the more you stir, the creamier it gets, and the more complex and melded the flavors become. Even though it has no butter or cheese, this risotto is amazingly rich and velvety. Classic Kraut balances the creaminess with a pop of flavor. The risotto melts in your mouth like savory candy.
Leftovers can be formed into patties and fried, or pan-seared until golden brown, and served as a light meal or appetizer. Top risotto cakes with Sun-Dried Tomato Tapenade, Smoked Salmon Mousse, or just about any other sauce or spread.
Makes 6 to 8 servings
⅓ cup plus 1 tablespoon extra-virgin olive oil, divided
1 large yellow onion, chopped
4 cloves garlic, chopped
4 cups arborio rice
2 quarts chicken or vegetable stock, divided
1 cup white wine, divided
2 cups frozen peas
1¼ cups Classic Kraut, divided
4 ounces prosciutto, diced
½ cup chopped fresh parsley (optional)
Heat ½ cup of the oil in a medium, heavy-bottomed pot over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes.
Add the rice and cook, stirring frequently, until it just begins to stick to the bottom of the pan, 4 to 5 minutes. Add ½ cup of the chicken stock and 2 tablespoons of the wine, stirring until the liquid is absorbed. Repeat this process, adding the liquid and stirring until it’s absorbed, until you’ve used all the stock and wine. Add the peas during the last 5 minutes of cooking and stir to combine, cooking until the peas are warm and all the liquid has been absorbed.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut.
Heat the remaining 1 tablespoon of oil in a small sauté pan over medium heat. Add ¼ cup of the chopped kraut and the prosciutto, and sauté until the prosciutto just begins to brown, about 5 minutes. Remove the pan from the heat and stir its contents into the risotto.
Portion the risotto into serving bowls. Distribute the remaining 1 cup kraut evenly over each serving. Garnish with the parsley and serve immediately.
Years have passed since Julie’s wedding at Ross Lake Resort in Rockport, Washington, yet friends still remember the fish she served. Her uncle, Skip Bolton, a passionate fisherman, generously provided 150 pounds of halibut, which he prepared with an incredibly scrumptious avocado butter.
Still enamored with this meal, Julie discovered that Classic Kraut added a fresh new dimension to the avocado butter. Pair the halibut with Scarlet Millet and Emerald City Salad for a well-rounded and festive dinner.
Makes 4 servings
FOR THE MARINADE:
One 1½-pound halibut fillet
½ cup extra-virgin olive oil
⅓ cup tamari
2 teaspoons Dijon mustard
1 teaspoon lemon zest
¼ teaspoon freshly squeezed lemon juice
1 clove garlic, minced
FOR THE AVOCADO BUTTER:
½ cup Classic Kraut, finely minced
½ cup (1 stick) butter, softened
1 avocado (the bigger the better), halved, pitted, peeled, and cut into chunks
2 tablespoons freshly squeezed lemon juice
2 tablespoons roughly chopped fresh parsley
2 cloves garlic, minced
Salt and freshly ground black pepper
To make the marinade, put the halibut in a large dish or ziplock bag. In a medium bowl, whisk together the oil, tamari, mustard, lemon zest, lemon juice, and garlic. Pour the marinade over the fish and cover the dish or seal the bag. Refrigerate for at least 30 minutes or up to 2 hours. Flip the fish every 30 minutes so it’s evenly marinated on both sides.
When you’re ready to bake the fish, preheat the oven to 400 degrees F and grease a heatproof baking dish.
Remove the halibut from the marinade, discarding the liquid, and put it into the prepared baking dish. Bake the halibut until it visibly begins to flake apart in the middle, or an instant-read thermometer registers a temperature of 145 degrees F when inserted into the thickest part of the fillet, 12 to 18 minutes, depending on the thickness. After removing it from the oven, tent the baking dish with aluminum foil. Let the halibut rest for 5 minutes.
While the halibut rests, make the avocado butter. Put the kraut, butter, and avocado in a food processor and whirl until smooth. Add the lemon juice, parsley, and garlic, and blend until creamy. Season to taste with salt and pepper.
Serve the halibut immediately, either whole on a large platter with the avocado butter evenly spread on top, or sliced into individual portions, topping each with 2 to 3 tablespoons of the butter.
These enchiladas are not too cheesy, and they’re rich with nourishing greens—the kale adds a hearty dose of fiber, antioxidants, and chlorophyll—making for a lighter recipe than most. If you don’t have Cortido Kraut on hand, make the sauce instead with Classic Kraut, adding a thinly sliced green onion and a pinch of oregano. Play around with the filling ingredients to make this dish your own. We love adding shredded chicken, bell peppers, roasted tomatoes, and zucchini.
Makes 6 to 8 servings
¼ cup (½ stick) butter or extra-virgin olive oil, divided
1 large onion, diced
5 cups stemmed, thin sliced kale or chard (about ¾ pound)
4 cloves smashed garlic, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups cooked black beans, or 1 (15-ounce) can (see Legumes, for cooking instructions)
2 cups (½ pound) grated sharp white cheddar cheese, divided
1 (14-ounce) can enchilada sauce
1 (14-ounce) can diced tomatoes
1 teaspoon chili powder
Ten 10-inch flour or corn tortillas
FOR THE SAUCE:
1 cup Cortido Kraut
½ cup loosely packed fresh cilantro
⅓ cup raw pumpkin seeds
⅓ cup sour cream
¼ cup shredded sharp cheddar or Cotija cheese (optional)
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish.
Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 10 minutes. Add the kale, garlic, cumin, salt, and pepper, along with the remaining 2 tablespoons butter, and sauté until the greens are wilted, about 3 minutes.
Remove the pan from the heat, put the kale mixture into a medium bowl, and stir in the beans. When it’s cool, mix in 1½ cups of the cheese.
In the same pan, combine the enchilada sauce, tomatoes, and chili powder. Simmer until the flavors meld, about 5 minutes. Spread about ½ cup of the sauce in the prepared baking dish.
Put a tortilla on a clean work surface, spoon about ⅓ cup of the kale mixture into the center, and top with 1 tablespoon of the sauce. Roll up each tortilla around the mixture to form a log and lay it, seam side down, in the baking dish. Repeat until all the tortillas have been filled and are lined up next to one another in the dish. Pour the remaining red sauce over the tortillas. Spread the sauce evenly, making sure you coat all the tortilla edges.
Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the remaining ½ cup cheddar on top, and bake, uncovered, until the cheese is melted and bubbly, another 10 to 15 minutes.
While the enchiladas are baking, make the sauce. Take the kraut out of the jar using a clean fork, letting any extra brine drain back into the jar. Combine all the ingredients except for the salt and pepper in a blender or food processor, and whirl until smooth. Season to taste with salt and pepper. Thin with a splash of brine or water if needed.
Serve the enchiladas hot with the sauce drizzled on top.
This is a great way to use leftover rice and put together a quick, healthy dinner in less than twenty minutes. Throw in as few or as many veggies as you like, and add meat, fish, or tofu—whatever you have on hand. Snap peas, broccoli florets, napa cabbage, bok choy, tofu, chicken, and beef all work well. While the recipe calls for short-grain brown rice, any leftover rice will work. This is a recipe that’s easy to double to feed a crowd. Leave out the shrimp, and it makes a tasty breakfast.
Makes 4 to 6 servings
1 tablespoon chili garlic sauce
1 tablespoon fish sauce (aka nam pla or nuoc mam)
2 tablespoons tamari
3 tablespoons coconut oil, divided
½ pound peeled whole medium shrimp, rinsed and drained
1 small yellow onion, diced (about 1 cup)
1 medium jalapeño, finely chopped (about 3 tablespoons)
3 cloves garlic, minced
2 cups cooked short-grain brown rice (see Rice, for cooking instructions)
2 large organic eggs, beaten
2 cups frozen or fresh peas
1 cup Firefly Kimchi
3 green onions, diced, including the green tops
Whisk together the chili garlic sauce, fish sauce, and tamari in a small bowl and set it aside.
Heat 1 tablespoon of the coconut oil in a large sauté pan over medium-high heat. When the oil is hot, add the shrimp and cook, stirring frequently, until pink, 2 to 4 minutes, depending on the size of the shrimp. Remove the shrimp from the pan and set it aside.
Add the remaining 2 tablespoons coconut oil to the pan and lower the heat to medium. Add the onion and sauté until translucent, about 10 minutes. Add the jalapeño and garlic and sauté until fragrant, 2 to 3 minutes. Add the rice and the sauce mixture, and cook, stirring frequently, for 2 to 3 minutes until the rice is warmed through.
Make a space in the center of the pan by pushing its contents toward the edges. Add the eggs and cook, stirring frequently, until they begin to scramble, about 2 minutes. Mix the eggs with the rest of the pan’s ingredients and cook, stirring frequently, for 1 to 2 more minutes.
Add the peas and shrimp and cook until the peas are heated through, 2 to 3 minutes. Transfer the fried rice to a serving bowl. Take the kimchi out of the jar using a clean fork, letting any extra brine drain back into it, then chop the kimchi. Top with the green onions and kimchi, and serve immediately.
We’re so fortunate in the Pacific Northwest to have access to an abundance of fresh salmon, and we love to experiment with creative ways to prepare it. In other parts of the country, look for frozen salmon, which is often just as good—sometimes better—than what you can buy fresh. We’ve found that the earthy flavor of caraway seed pairs well with salmon. And in this recipe we give you two ways to cook the fish: grilled or baked.
This attractive dish is perfect for a casual dinner party, served alongside the Caraway-Kale-Cauliflower Fluff and roasted asparagus or brussels sprouts. When plating, nestle the salmon alongside the greens or use the greens as a bed and lay the salmon on top. The caraway cream makes a great dressing for the greens as well, so make sure to drizzle it over the entire dish.
Makes 4 to 6 servings
1 (2-pound) salmon fillet
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup Ruby Red Kraut
8 cups loosely packed salad greens (about 12 ounces)
1 medium cucumber, peeled and thinly sliced (optional)
FOR THE CARAWAY CREAM:
1 teaspoon caraway seeds
1 cup sour cream, Greek yogurt, or crème fraîche
1½ tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon sugar (optional)
1 to 3 tablespoons water
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F or, if you’re using a grill, preheat it and carefully oil the hot grates to help keep the fish from sticking.
Let the salmon sit at room temperature for about 15 minutes, and pat it dry with paper towels. Rub 2 tablespoons of the oil and the salt and pepper over the salmon.
IF YOU’RE GRILLING THE SALMON, put the fillet, skin side up, on the hot grill and cook for 5 to 7 minutes. Using a large metal spatula, flip the salmon, keeping the skin intact, and cook for 4 to 6 more minutes. (If the fillet is less than 1 inch thick, it will take 8 to 10 minutes total; if it’s between 1 and 2 inches thick, it will take a little longer, 12 to 14 minutes.) When both sides have been seared, gently press your finger or the handle of a knife into the fleshy side of the salmon; if it starts to flake apart, it’s done. Take the salmon off the grill and let it rest for about 5 minutes.
IF YOU’RE BAKING THE SALMON, put the fillet, skin side down, on an oiled baking sheet. Bake for about 10 minutes per inch of thickness. At the 8-minute mark, gently press your finger or the handle of a knife into the fleshy side of the salmon; if it starts to flake apart, it’s done. If not, continue to bake and check every 2 minutes, being careful not to overcook it. Transfer the salmon to a plate and let it rest for about 5 minutes.
To make the cream, first crush the caraway seeds using a mortar and pestle, rolling pin, or clean coffee grinder. Break them down, but don’t crush them to a powder.
Put the seeds, along with the sour cream, mustard, lemon juice, lemon zest, sugar, and 1 tablespoon water, in a small bowl. Whisk to thoroughly combine, thinning with more water until you get the consistency you like. Season to taste with salt and pepper, and set the cream aside.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and put it in a large mixing bowl with the greens, cucumber, and the remaining 1 tablespoon oil. Gently toss to combine.
Cut the salmon into 4 to 6 equal pieces. Evenly divide the greens among 4 to 6 plates. Place a salmon piece next to or on top of the greens on each plate. Drizzle each serving with the cream and serve immediately.
The spicy and stimulating flavors of Firefly Kimchi balance the heat of this red curry, while the creamy coconut milk and hint of lime provide calming and cool notes.
In a pinch, you can top any takeout curry with a generous dollop of kimchi to brighten its flavors, but when you have the time, give this recipe a try. The benefits of homemade curry are enormous: you’ll have fresher vegetables, more vibrant flavors, and your preferred ingredients: make it as spicy, veggie-packed, gingery, creamy, or mild as you like. Serve this dish family-style.
Makes 4 to 6 servings
2 tablespoons coconut oil
2 boneless, skinless chicken breasts (about 1 pound), cut into ½-inch cubes
2 tablespoons red curry paste
1 tablespoon fish sauce (aka nam pla or nuoc mam)
1 tablespoon chili garlic sauce
1 tablespoon minced fresh ginger
2 large carrots, thinly sliced or cut into matchsticks
¾ pound green beans, tips removed and cut into 1-inch pieces
1 cup chicken stock
1½ cups coconut milk
Juice of 1 medium lime (about 2 tablespoons)
4 cups cooked brown rice (see Rice, for cooking instructions)
1 cup Firefly Kimchi
½ cup chopped fresh basil
½ cup bean sprouts (optional)
½ cup cashews, chopped (optional)
Heat the oil in a large pot over medium heat. Sauté the chicken, stirring occasionally, until the cubes are slightly browned, about 5 minutes. Add the curry paste, fish sauce, chili sauce, and ginger, and sauté for 1 minute. Add the carrots, green beans, chicken stock, and coconut milk, and bring to a boil. Turn the heat down to low and simmer for 5 more minutes. Remove the pot from the heat and let the curry cool slightly. Stir in the lime juice.
Put the curry and rice in separate serving bowls and put the garnishes—the kimchi, basil, sprouts, and cashews—in smaller bowls, letting your guests serve themselves.
This is a hearty and easy dinner to prepare, especially if you make the Sun-Dried Tomato-Tapenade ahead of time. Boost the health benefits and tummy-filling factor of this dish by tossing in lots of extra veggies, such as cauliflower, mushrooms, peas, or whatever’s in season. You can also transform it into a cold pasta salad by using a bowtie- or pinwheel-shaped pasta and letting it cool before serving. The optional heavy cream makes a rich sauce, but it’s delicious any way you choose to make it. Gluten-free pastas work splendidly with this recipe.
Added at the end to preserve the delicate probiotics and digestive enzymes, the fresh kraut adds bright flavor.
Makes 4 to 6 servings
2 cups Sun-Dried Tomato Tapenade
½ cup heavy cream (optional)
6 quarts water
1 tablespoon salt
1 pound linguine
1 tablespoon butter or extra-virgin olive oil
1 medium yellow onion, diced (about 2 cups)
2 zucchini (about ½ pound), halved lengthwise and cut into ¼-inch-thick pieces
1 cup Classic Kraut
Salt and freshly ground black pepper
4 to 6 tablespoons chopped fresh parsley
½ cup pine nuts
½ cup grated Parmesan cheese (about 2 ounces)
Put the tapenade in a medium bowl, stir in the heavy cream, and set it aside.
Put the water and salt in a large pot, and bring it to a boil. Add the linguine and cook, following the package directions, until it’s tender yet firm to the bite. Drain the linguine, reserving about 1 cup of the pasta water for thinning the sauce if needed later on. Put the pasta in a large bowl.
Melt the butter in a large sauté pan over medium heat. Add the onion and sauté for 7 minutes. Add the zucchini and sauté, stirring frequently, until the onions are translucent and the zucchini are soft, 3 to 5 minutes. Add the vegetables to the pasta.
Take the kraut out of the jar using a clean fork, letting any extra brine drain back into it, then chop the kraut. Whirl the kraut in a blender or food processor until it’s the consistency of applesauce. Pour the blended kraut and the prepared tapenade over the pasta and toss to thoroughly combine. If the pasta clumps together, add the reserved pasta water, 1 tablespoon at a time, to loosen it up. Season to taste with salt and pepper.
Sprinkle the parsley, pine nuts, and Parmesan over the pasta, and serve immediately.
