Recipe Cornucopia – Part 1!

December 17, 2013

Vitruvian DharmaHello, all!  I’ve not been writing much lately, but I have been cooking and writing down recipes.  Recipes that I intended to share with you.  Since I now have more recipes (six) than time to devote to writing an entire post about each one, here’s what I’m going to do: I’ll be transcribing two recipes at a time, every other day, for three days.  So…enjoy a bounty of recipes, mostly for soup, that you can make to nourish your loved ones this holiday season.

Coconut-Pork Stew


pork roast (about 4 lbs, heavily marbled), cut into cubes
one big onion, diced
2 thumb-sized pieces of ginger
4 small, sweet-tart apples (shamrock, pink lady, etc.), large dice
1 T crushed red pepper
3 cans coconut milk
2-3 cups stock
1 T sage
2 bay leaves
12 green cardamom pods
3 spoonfuls strong mustard
a red cabbage, shredded
lemon juice, to taste








Preheat the oven to 350. Heat a large pot (8 quarts or so) over medium high heat while you toss the pork cubes in a mixture of oil, salt, and pepper. Add the pork to the pot in batches, browning on all sides. Add the onions and ginger, and cook until aromatic and starting to brown. Add the rest of the ingredients except the cabbage and lemon juice. Bring the mixture to a boil, then put in the oven. Leave it for about 75 minutes, stirring occasionally. Add the cabbage and return to the oven until cabbage is tender but still toothsome, about 45 minutes. Season to taste with lemon juice, salt and pepper.

Summer Salad

I made this about a million times during this last summer.


Bag of spinach, 6 oz
1 avocado, sliced thin
1/2 large red onion, sliced thin
12-15 strawberries, stemmed, sliced thin
1/2 bunch of  cilantro, roughly chopped
handful of slivered almonds
simple lemon vinaigrette (recipe follows)





Mix everything but the dressing in a large bowl with room to toss. Drizzle the dressing around the edge of the bowl, outside the salad, and then toss the salad by reaching to the bottom of the bowl with salad servers/spoons to ensure that the dressing is evenly distributed.

Lemon Vinaigrette

Measure out three parts olive oil and one part lemon juice.  Put the oil in a measuring cup with a pour spout, and the lemon juice in a bowl large enough to hold the oil and lemon together.  Season the lemon juice liberally with salt and pepper.  Pour the oil into the bowl in a thin stream, whisking continuously until fully incorporated.


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