1 lbs. fresh green beans, trimmed
Steam green beans in water. While beans are steaming, sauté minced garlic in one tsp. of canola oil until opaque. Add brewed tea and simmer with garlic for a few minutes. Remove beans from steamer and put in a large bowl. Pour tea marinade over drained beans. Garnish with toasted almond slices, as desired. Serve immediately.
Try Keemun teas with: Pasta with red sauce, Poultry and Red meat
Recipe from Culinary Tea by Cynthia Gold and Lise Stern
3 lbs sweet potatoes, cut into ½” piecesPreheat oven to 400°. Line a baking sheet with foil and spray with olive oil cooking spray.
In a large bowl, toss the sweet potatoes with the oil and stir to coat. Add the lime zest and salt. Crumble the tea with your fingers, crushing it as you sprinkle it over the potatoes. Stir well to distribute the tea and spices.
Spread the potatoes in prepared pan in an even layer. Bake for 10 minutes, then stir. Bake for an additional 10-20 minutes, until the sweet potatoes are just slightly firm in the center. Serve warm or room temperature.
Recipe from Cooking with Green Tea by Ying Chang Compestine
3 dried shiitake mushrooms
Soak the mushrooms in warm water until softened, about 15 minutes. Rinse the undersides of the soaked mushrooms under cold running water to clean them of any dirt or sand. Squeeze the mushrooms in your hand to thoroughly wring out the water. Discard the stems. Cut the caps into 2” chunks.
Wash and drain the bok choy. Cut it lengthwise into 3” pieces.
Heat the oil in a nonstick cooking pan or wok over medium-high heat and swirl the pan to coat. Add the tea leaves and stir-fry until fragrant, about 30 seconds. Add the garlic and mushrooms and stir-fry until fragrant, about 1 minute.
Add the bok choy, and cover immediately to prevent oil splattering. Give the pan two good shakes and cook for 30 seconds. Remove the cover and stir-fry until bok choy leaves turn green and soften. Add the rice wine and rice milk and stir-fry for 1 minute. Season with salt and pepper. Serve hot.
WILD RICE PILAF WITH DRIED CRANBERRIES AND MUSHROOMS
Recipe from A Feast of Fruits by Elizabeth Riely [this is my go-to book for fruit recipes for every season!]
3 Tbsp butter
Melt half the butter in a saucepan over medium-low heat. When it begins to foam, add the mushrooms and cook, sitting until their juice is mostly evaporated, about 5 minutes. Toss in the shallots and cook a few minutes more to soften. With a slotted spoon remove the mushroom mixture to a bowl and reserve. Add the remaining butter to the pan and stir in the wild rice in it for about 2 minutes. Add the water, bring to a boil, and simmer over low heat until the grains of rice are plump and tender but not splayed, about 30 minutes. You may need to drain a little of the liquid at the end. Stir in the cranberries, cover and let the rice steam in its own heat for a few minutes. Mix in the mushrooms and shallots, nuts and watercress. Season with salt and pepper, and serve with sprigs of fresh watercress.
Makes 6-8 servings.
1 ¼ tsp juniper berries
Preheat oven to 375°F. Grease an 8x12” glass baking dish.
In a food processor, blend ¼ cup heavy cream with the garlic and juniper berries. In a large bowl add the cream/juniper to the ¾ cup of cream, melted butter, salt, and pepper and whisk until blended.
Layer the potato slices in the baking dish. Pour the cream mixture over the potatoes, cover tightly with foil and bake until potatoes are very tender (50 minutes).
Preheat the broiler. Remove the foil and broil potatoes until golden. Let stand 10 minutes before serving.
1 Tbsp lemon verbena leaves
Pour boiling water over lemon verbena and steep for 10 minutes. Strain out the leaves and pour the lemon verbena water into a saucepan. Bring to a boil and add ½ cup rice. Follow cooking instructions for rice. This lemon rice is a perfect accompaniment to fish, tofu and vegetable dishes.
2 lbs. small, new potatoes, cut in half
Preheat oven to 450º. Arrange potato halves in a glass baking dish (13x9x2) and drizzle with olive oil. Sprinkle with garlic and herbs. Bake for 25 minutes, or until the potatoes are golden brown and tender when pierced with a fork.
Melt the butter in a small saucepan, remove from heat, add the tea and steep for 30 minutes, covered. (While this is steeping you can prepare the vegetables and rice – see below. Then finish the sauce right before serving.) Strain out the tea leaves and return tea-butter to the saucepan.
Return the saucepan to the stove and put on low heat. Add the lemon juice and capers until warm then add the parsley. Stir and pour over the veggies.
Place the basil and oil in a saucepan on medium heat. Add the garlic, onion tops and onions and saute for 5 minutes. Add the broccoli and cook for 1 minute. Add the squash, cover and simmer for 8 minutes. Sprinkle with salt.
Heat the water to just under boiling. Remove from the heat, add the tea leaves and steep for 3 minutes. Strain out the leaves, bring to a boil. Add the rice and cook for 15-20 minutes.
Spoon veggies over the rice and drizzle with the sauce. Sprinkle it all with Parmesan cheese. And voila – you’ve used a couple of squashes from your garden. Until tomorrow… ..when more squash will appear!