David and Nicole’s Recipes

• 1 cake medium soft tofu, drained under a weight on paper towel for 15 minutes, sliced
• 1 tbsp peanut oil
• 1 bunch kale, washed, stems removed, torn
• 2 tbsp soy sauce
• 1 tsp sugar
• sea salt
• 1 tsp sambal oelek
• 1/2 tsp sesame oil

1. Heat the oil in a large skillet and then add the tofu, turning once until golden on both sides.  Remove from the pan.
2. Add the kale and saute for 5 minutes.
3. Return the tofu and any liquid on the plate.
4. Sprinkle in the soy sauce, sugar, a little salt, the sambal oelek, and the sesame oil.
5. Serve.

• 1/2 a bunch broccoli, chopped
• 1 tbsp butter
• 1 scallion, minced
• 1 tbsp flour
• 1/2 cup milk
• 1 tsp chicken oxo
• 2 tbsp fresh basil leaves, roughly chopped

1. Boil the broccoli in salted water for 4 minutes.  Drain.
2. Heat the butter in a saucepan and then stir in the scallion.  Saute 1 minute.
3. Stir in the flour and cook 1 minute.
4. Add the milk and stir well.  Stir in the chicken oxo.
5. Add the broccoli and basil and stir.
6. Serve.

• 1 cucumber, peeled, sliced in long chunks
• sea salt
• 1 tsp sugar
• 2 tbsp white vinegar
• 2 tsp sambal oelek

1. Sprinkle the cucumber with the salt.  Let stand 10 minutes.
2. Squeeze out the moisture and then add the remaining ingredients.  Serve.

• 1 cup kimchee, drained, minced
• 1/2 cup of the kimchee liquid
• 1 cup flour
• 2 eggs
• 1 scallion, minced
• 1/4 tsp salt
• 1 tbsp peanut oil
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp chili flakes

1. Combine the kimchee, kimchee liquid, flour, eggs, scallion, and salt.  Mix well.
2. Heat the peanut oil in a large skillet and pan fry 1/4 cup large scoops of the batter for 3 minutes per side.
3. Combine the vinegar, soy sauce, sesame oil, and chili flakes.  Mix well.
4. Serve the pancakes with the sauce drizzled on top.

• 1/3 cup light mayonnaise
• 3 tbsp rice vinegar
• 1 tbsp olive oil
• 1 tbsp pickled ginger, minced
• sea salt and cracked pepper
• 1bunch broccoli, sliced into small pieces, stem trimmed and sliced as well
• 1 carrot, peeled, julienned
• 1 scallion, minced
• 3 tbsp cilantro, chopped
• 1/4 cup salted roasted peanuts

1. Combine the mayo, vinegar, olive oil, and ginger.  season with salt and pepper.
2. Stir in the broccoli, carrot, scallion, cilantro, and peanuts.
3. Check seasoning. Serve.

• 1/2 green cabbage, sliced thin
• 1 1/2 tbsp extra virgin olive oil
• the juice of half a lemon
• 2 garlic cloves, minced
• sea salt to taste

Combine all the ingredients.  Mix well.  Season to taste.

• 1 head curly endive, washed, chopped roughly
• 3 garlic cloves, minced
• 2 tbsp butter
• 2 tsp soy sauce
• 1/2 tsp sugar
• 2 tsp dry sherry

1. Melt the butter in a large skillet.  Saute the garlic until fragrant.
2. Add the endive and saute 2 minutes.
3. Add the soy sauce, sugar, and sherry and saute 30 seconds.  Serve.

• 1/2 lb green beans, trimmed
• 1/2 onion, peeled, left whole
• 3 sprigs parsley
• 5 garlic cloves, peeled, whole
• olive oil
• 2 tsp white vinegar
• sea salt

1. Combine the beans, onion, parsley, garlic, and 2 tbsp olive oil in a large pot with boiling water.  Simmer for 20 minutes.
2. Drain.
3. Discard the onion and garlic.
4. Toss the garlic and beans with 1 tbsp olive oil.  Season with salt.  Sprinkle with vinegar.  Serve.

• 2 cans chickpeas, drained, rinsed
• 1/4 cup extra virgin olive oil
• the juice of 2 lemons
• 2 tbsp red wine vinegar
• 2 scallions, minced
• 5 garlic cloves, minced
• 1 bunch parsley, minced
• sea salt and cracked pepper

Combine all the ingredients.  Season to taste.  Chill 2 to 3 hours before serving.

• 2 hearts of romaine, halved lengthwise, leaving the stems on so that the leaves don't fall apart
• 4 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• sea salt
• cracked pepper
• 2 tsp rosemary, roughly chopped

1. Combine the garlic, vinegar, oil, and rosemary.  Season well.  Set aside.
2. Grill the lettuce until wilted, about 4 to 5 minutes on indirect heat.
3. Sprinkle with the reserved sauce.