Pea Shoot and Spinach Salad


    • 1 (1/4-pound) piece double-smoked bacon*
    • 3 1/2 tablespoons olive oil
    • 3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
    • 1 teaspoon kosher salt
    • 1 1/2 tablespoons fresh lemon juice
    • 1/2 tablespoon red-wine vinegar
    • 1/2 tablespoon coarse-grain mustard
    • 1/2 teaspoon black pepper
    • 4 oounces fresh pea shootspea shoots (4 cups)
    • 4 ounces baby spinach leaves (4 cups)
    • 1 bunch fresh chives, cut into 1-inch lengths
    • 6 radishes, cut into matchsticks

      1. Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
      2. Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
      3. Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
      4. Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss

Red Chili Enchilada Sauce

Red Enchilada Sauce Recipe

prep 35 mins

cook 30 mins

total 1 hour, 5 mins

author douglas cullen

yield 8 servings

Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.


  • 8 ancho chiles (mild fruity dried chili pods)
  • 4 pasilla chiles (mild fruity dried chili pods)
  • 1 medium onion quartered
  • 2 plum tomatoes
  • 3 cloves of garlic
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon marjoram
  • 2 tablespoons cooking oil
  • Salt to taste



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  1. Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
  2. Allow chiles to cool and then remove stems, seeds, and veins.
  3. Char the onion, tomatoes and garlic in a hot pan.
  4. Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
  5. Bring to a boil and then reduce the heat to low.
  6. Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
  7. Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
  8. Add water little by little if necessary to blend. You may have to blend in two batches
  9. Strain the mixture.
  10. Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
  11. Reduce the heat and simmer for 30 minutes until the sauce has thickened.
  12. Add salt to taste.
  13. Allow the sauce to sit for at least 2 hours so that the flavors meld.
  14. Warm the sauce before serving.

Napa Cabbage Slaw

Napa Cabbage Slaw

1 Head Napa Cabbage

2 carrots shredded

2 Radishes

2 green onions

2 T Slivered Almonds

1 cucumber (optional)

Cilantro (optional)


Toss everything together and add dressing (recipe below)


Siracha dressing

1 cup vegan mayo or regular mayo

Juice of two limes

2 to 4 T of Soy Sauce or Coconut aminos

½ teaspoon siracha or chili paste or to taste we like it spicy

1 teaspoon of rice wine vinegar


Mix all together  I like using a whisk over a spoon.

Lemon Balm Tea

2 tablespoons Lemon Balm

1 teaspoon lemon zest

1/2 teaspoon minced fresh thyme leaves

1 teaspoon lemon juice

Mix the lemon balm, lemon zest, and thyme together in a small bowl. Boil 4 cups of water. For each serving of tea, use 1 teaspoon of the blend per cup of hot water. Steep for 5 minutes or more. Just prior to serving add 1/2 teaspoon of lemon juice to each cup.

If you would like a stronger more medicinal tea use 2 teaspoons to 1 tablespoon of the tea blend per serving  


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