The Green Grocer: It’s not turkey!



I am so sick of Thanksgiving leftovers. Even the really creative ones: mashed potato croquettes, turkey a la king, sweet potato muffins — I see right through you. That’s why this week I am thankful for the least Thanksgiving dishes I can find, like kimchi fried rice and curried chickpeas in coconut milk. Ah what a refreshing contrast to the prevailing starches and heavy proteins! Enjoy!

Kimchi Fried Rice



• 1 cup kimchi, drained
• 1/4 cup kimchi juice
• 2 leaves kale, stems chopped, leaves sliced
• 1 tablespoon gochujang or Sriracha
• 2 teaspoons tamari
• 1 teaspoon toasted sesame oil
• 3 cups cooked brown rice
• 1 tablespoon vegetable oil
• 2 large eggs
• 2 scallions, sliced diagonally


Pack the kimchi into a cup to measure, then place in a wire mesh strainer over a bowl to drain. Wring the kimchi out until almost dry, reserving the juice in the bowl, then chop and mix with the chopped kale stems and leaves. Measure the kimchi juice in the bowl and add more, if needed, to make 1/4 cup. Whisk the gochujang or Sriracha, tamari and sesame oil into the juice. Place the brown rice in a medium bowl and drizzle with the sauce mixture, tossing to mix.

To cook, place a large skillet over medium high heat. Drizzle the vegetable oil in the pan and swirl to coat. Add the kimchi mixture and stir, cooking until the kimchi is lightly browned and the kale is very soft. Add the brown rice mixture and stir until heated through.

While the rice cooks, cook the eggs in another small skillet to desired doneness, sunny side up. Divide the rice between two serving bowls, and top each with an egg and chopped scallions.

Curried Chickpeas in Coconut Milk
By Robin Asbell for


• 1 cup dried garbanzo beans, soaked (or two 15-ounce cans)
• 1 inch ginger root, peeled and sliced
• 2 cloves garlic, peeled
• 2 teaspoons canola oil or ghee (clarified butter, frequently used in Indian cooking)
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/4 teaspoon cayenne
• 1 cup coconut milk (optional light coconut milk)
• 1 teaspoon brown sugar
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 cup cilantro, chopped


Drain the soaked beans, then put in a pot with five cups water and a pinch of salt. Bring to a boil and then reduce the heat to simmer for about an hour. When they are very tender, drain and reserve.

Heat a large skillet over high heat. When hot, add the canola oil or ghee, the ginger, garlic, cumin, turmeric, coriander and cayenne and stir until the spices are fragrant. Add the coconut milk, brown sugar, tomato paste and salt, and mash and stir to incorporate the tomato into the sauce as it comes to a simmer. Add garbanzos and stir. Cook, stirring often, until thick. Sprinkle with cilantro just before serving.


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