Ginger Tofu with Bok Choy / Fermented Refrigerator Pickles / Thai Green Curry with Vegetables & Tofu

Blog Post & Recipe: Ginger Tofu with Pak Choi [via]

Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.

Blog Post & Recipe: Cookin' It Old School

There’s just something about taking a vegetable or a fresh crisp piece of fruit, stuffing it in a jar and boiling the hell out of it that just makes my heart sing.

Fermented Refrigerator Pickles

Blog Post & Recipe: Thai Green Curry with Vegetables and Tofu. (The blogger goes on to post a recipe for Green Curry Tofu Cakes)

Look for a green curry paste without fish sauce in your supermarket or Asian grocery store. But if you do have access to the ingredients and a little extra time, you’ll be surprised how quickly you can make your own curry paste, which will keep in the fridge for a couple of weeks or in the freezer for 6 months.

Miso / How to Press Tofu / Pear Kimchi & Pear Kimchi & Blue Cheese Salad

Blog Post & Recipe: miso (the same blogger has posts for "miso-cured hen eggs," "miso-cured quail eggs," "miso-cured oyster," "miso-cured kombu," "tekka miso," and "miso adaptations")

Miso is surprisingly easy to make. The hardest parts are: waiting six months to over a year for the fermentation process to complete, and procuring the koji.

Blog Post: How to Press Tofu

Pressing tofu takes out the water in it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked ... So how exactly do you press tofu?

Blog Post & Recipe: Pear Kimchi (followed by Pear Kimchi and Blue Cheese Salad)

Where the cabbage kimchi recipe calls for letting the kimchi sit out a room temperature for a few days to kick start the fermentation process I only let this pear kimchi sit for a half a day let the flavours come out and then I chilled it before serving it.

Eggplant Parmesan / Sauerkraut / Chicken Tarragon & Eryngii Mushroom

Blog Post & Recipe: Eggplant Parmesan For Two

There are three techniques this recipe uses that we think are genius suggestions for rethinking eggplant Parmesan.

Blog Post & Recipe: Vegetable Alchemy

I decided to go with my German roots for this week’s challenge and make a jar of sauerkraut, which I have honestly never liked despite my adoration of cabbage.

Blog Post & Recipe: Chicken Tarragon And Eryngii Mushroom

For this hearty 'One Pot' European style recipe, I used deboned chicken thighs and breast meats with smoked bacon. It's easy to make and you can add on other side dishes to it like rice, potatoes, bread, salad, etc.

Cooked Fermented Shark / Roasted Beet Salad with Oranges & Beet Greens / Making Mashed Potatoes a Meal

Blog Post & Recipe: Cooked, fermented shark – Hákarlsstappa

I have no idea whether people still use this recipe, but I am publishing it here as a historical curiosity.

Blog Post & Recipe: roasted beet salad with oranges and beet greens

Note: the original recipe calls for wine vinegar. I made 2 batches. One following the recipe to a tee, and one skipping the vinegar as I felt it took away from the amazing sweetness of the beets.

Blog Post: Weeknight Comfort: Making Mashed Potatoes a Meal

Can mashed potatoes really qualify as a meal by themselves? If you mix in enough other ingredients, we think they certainly can! Mashed potatoes ... make the perfect foil for just about anything we have in the fridge. Here are a few of our favorites extras!