Ingredients
3 – 4 small raw beets, scrubbed
3 lemons, juiced
freshly ground black pepper
1 medium bunch sorrel, chopped
Preparation
Grate the beets by hand or in a food processor. Mix the beets, lemon juice, and black pepper together. Marinate for at least 10 minutes. Serve over the sorrel. If you can’t find sorrel, you may substitute with other flavorful greens, like peppery arugula or wonderfully tart watercress.
Soul-Satisfying Fish Stew
Serves 4Ingredients
2 – 3 small leeks
2 tablespoons extra virgin olive oil
2 teaspoons freshly grated ginger root
2 – 3 carrots, matchstick sliced
6 shiitake mushroom caps, sliced
2 – 3 large potatoes, cut in 1/2-inch cubes
2 tablespoons tamari
1 pound white fish fillets: haddock, sole, cod, or tilapia, rinsed
4 stalks bok choy, chopped
3 tablespoons arrowroot natural thickener (optional)
scallions or fresh arugula, chopped
Preparation
Trim the roots off the leeks. Discard the tough green leaves from the top of the leeks. Wash the remaining white and light green portions thoroughly in cold water. Make sure to rinse in between the layers, removing any sand. Shake dry and slice thinly.
In a large soup pot, heat the oil over medium heat. Sauté the leeks and ginger for 2 – 3 minutes. Add the carrots, shiitakes, potatoes, tamari, and enough water to cover the vegetables. Bring to a boil, reduce heat, and simmer covered for 15 minutes. Add the fish fillets and simmer covered for another 10 – 15 minutes. Mix in the bok choy.
Dissolve the arrowroot in 3 tablespoons cold water. Add to the stew and stir for 1 minute until the stew thickens. Remove from the heat and garnish individual bowls with scallions or arugula. Serve immediately.
November/December 2003
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