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Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Gulai Daun Singkong Tumbuk(Grilled Fish with Greens) Recipe

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Ingredients And Procedures

1/2 Piece fresh ginger, sliced

1 sm Onion, sliced

1 Or 2 fresh, hot red

-chilies, seeded, sliced 1/2 ts Salt

1/4 ts Sugar

1/4 ts Turmeric

2 c Coconut milk

1 Whole red snapper or

-similar fish, about 1 pound 1 sl Laos [Galangal S.C.]

2 Stalks lemon grass or two

-slices lemon 1/4 lb Spinach or Swiss chard,

-coarsely chopped

Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm. Serves 4 with rice and other dishes. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993.

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<h1>Gulai Daun Singkong Tumbuk(Grilled Fish with Greens)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 Piece fresh ginger, sliced <P>1 sm Onion, sliced <P>1 Or 2 fresh, hot red <P>-chilies, seeded, sliced 1/2 ts Salt <P>1/4 ts Sugar <P>1/4 ts Turmeric <P>2 c Coconut milk <P>1 Whole red snapper or <P>-similar fish, about 1 pound 1 sl Laos [Galangal S.C.] <P>2 Stalks lemon grass or two <P>-slices lemon 1/4 lb Spinach or Swiss chard, <P>-coarsely chopped <P>Process the ginger, onion, chili, salt, sugar, turmeric and 1/4 cup of the coocnut milk into a smooth paste. Set aside Grill fish over charcoal or in a gas or electric broiler for 2 minutes on each side. Put the remaining coconut milk and the spice paste in a large skillet and bring to a boil over moderate heat. Add the laos and lemon grass and simmer for 5 minutes, stirring frequently. Add the fish and greens, cook for 15 minutes basting occasionally. Serve warm. Serves 4 with rice and other dishes. San Francisco Chronicle, 3/9/88. Posted by Stephen Ceideberg; February 24 1993. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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