This Week’s Recipes: October 19th-22nd

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
Remove lid from the pot and carefully remove and discard each star anise from the soup.
Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

Recipe from The Forked Spoon

Preheat the oven to 425°F and place a piece of foil on a baking tray.
Wash and scrub the skins of the potatoes lightly to get rid of any dirt and soil, then pat them dry on a clean kitchen towel.
Grab a fork and prick the potatoes. The holes help reduce the baking time and allow the steam to escape.
Rub each sweet potato lightly with extra-virgin olive oil, and line them up onto the baking tray.
Bake for 40 to 50 minutes, or until they’re soft inside when pierced with a fork.
Remove them from the oven, let them cool, season with salt and pepper, serve with butter and chopped chives on top, or and add your favorite toppings.

Recipe from The Petite Cook

Preheat the oven to 400F and line a 12-hole muffin tin with muffin cases.
Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
Whisk the persimmon purée and eggs together in a jug, then add to the dry ingredients with the melted butter.
Note: To make your own persimmon puree, use very ripe hachiya persimmons, scoop the flesh into a blender and whiz for a minute or so until smooth.
Beat for a minute or so to combine.
Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
Place the muffins onto a wire rack to cool completely.
The persimmon muffins will keep for 4 days in an airtight container.

Recipe from Veggie Desserts