After trying: OK, nothing special, did not really do much with the flavor of the ramps.

This is really good.

To try.

For the salsa. (The tuna looks fine but I didn't try it.)

Surprisingly good for something found by searching for a recipe that would use up surplus ingredients. Modifications (some suggested by comments on the page): 1/3 inch of ginger root cut into matchsticks stir-fried along with meat and garlic; add pinch of salt and 1/4 tsp black pepper while stir-frying; only 1/3 cup hoisin sauce; angel-hair pasta instead of ramen.

Would this work with my surplus garden jalapenos &c.? There's one way to find out!

Nice, but hybridize with the "spicy grilled beef salad" recipe in _Hot Sour Salty Sweet_.

One could use a bit more raisins, including dark ones, without loss.
Surprisingly good over decent lettuce.
Langoustine substitutable.
Query: would it work with scallops instead of shrimp?

My own scallion pancakes are rather of the sort described at the beginning, so I may try this out...

Looks good.  Probably works with wild black rice, too, and maybe sweet peppers?  ETA: yes, it does; perhaps a bit less sesame oil than the recipe calls for.

Starting with bacon is definitely excessive. Butter does plenty fine.
Later: 2nd attempt. Butter works; also adding a little bit of the excess dredging flour as a thickener at the end. The end-of-season brussels sprouts from the CSA were a bit small for 20 minutes, and would have been better at 15.

Modification notes; 6 oz. broccolini chopped, added with scallions and garlic; 1 Tbsp kosher salt (too much, reduce a bit); 1/4 tsp. pre-ground szechuan pepper

ETA: if using pre-ground peppercorns, DO NOT keep at 1/2 tsp, even if you double the volume of beans.  Maybe 1/4 tsp?

Good, but seriously needs more spices. Consider stir-frying chicken with some sambal olek?  Or perhaps just some whole dried chiles.

Burani kadu. Not the recipe I'd been using. To try.

For that last head of CSA cabbage.  Later: I over-did the salt and ran out of coriander, but still good.  Warming the yogurt is overkill.

The CSA plums are definitely ripe, but I'll try this anyway. ETA: turned out nicely. One of the commenters suggests cinnamon; that's probably a good idea.

I vouch for these wholeheartedly.

Better with more carrots than potatoes; but pretty good.

This is _almost_ how my mother makes it...

Common element to main course and dessert.

... and dessert. Afterwards: needed to bake longer. (But I used a store-bought crust, perhaps that was the problem.)

Tonight's main course. --- Afterwards: cooking uncovered for ~ 90 minutes seems to work. Also, the amount of the quince sambal is ridiculously small; double all portions at least.

I suggest sauteeing a few chopped-up Italian sausages along with the peppers, but it's good without that. Lemon juice is important. If scaling up, be prepared to significantly increase cooking times.

Add: sprinkle scallops with ground pepper, salt, dried parsley, paprika. Double garlic and rosemary.

1 cup of pasta-water is too much --- more like 1/2.

Alternately: saute the rapini.

This is the best salad ever. (I have been making it since last summer, but am too lazy to put the recipe online myself.) For full effect, you need to have grown everything yourself...

Mmmm, sweet potato fries.

I've made this (from a different recipe) and it's very good.

Mmm, hyedupbap.

Pumpkin soup recipe. Memo to self: buy pumpkins, omit bacon.