CELERY AND PORK STIR-FRY

Servings: 4

Beef, lamb or crumbled tempeh would all be fine substitutes for the pork. If you can't find the Chinkiang (black) vinegar at your nearest Asian market, use balsamic vinegar.

Serve with steamed white rice.

INGREDIENTS

For the sauce

2 tablespoons water

1 tablespoon sugar

1 tablespoon Chinkiang black vinegar (may substitute balsamic vinegar; see headnote)

2 teaspoons soy sauce

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

For the stir-fry

1 tablespoon canola oil

4 dried red chiles, crumbled (seeds discarded if you prefer less spicy heat)

1 teaspoon Sichuan peppercorns

5 medium ribs celery, sliced on the diagonal

1 green bell pepper, seeded and cut into thin strips

3 large cloves garlic, sliced thin

One 2-inch piece of fresh ginger root, peeled and sliced thin

6 scallions, sliced, white and green parts divided

8 ounces ground pork

1/4 cup roasted, unsalted peanuts, coarsely chopped

Kosher salt

STEPS For the sauce: Whisk together the water, sugar, Chinkiang vinegar, soy sauce, cornstarch and toasted sesame oil in a medium bowl.

For the stir-fry: Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the red chiles and Sichuan peppercorns; stir-fry for about 1 minute, until the chiles darken slightly.

Add the celery and green pepper; stir-fry for 3 to 4 minutes, until crisp-tender. Add the garlic, ginger and white parts of the scallion and stir-fry an additional 1 minute, until fragrant. Transfer to a plate.

Add the pork to the skillet and cook, breaking up the meat as you stir-fry, about 5 minutes, until browned. Add the celery mixture and stir to combine. Stir the sauce, add it to the skillet, and stir to coat everything. Sprinkle the peanuts over the top, and season lightly with salt.

Serve right away.

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CELERY SALAD WITH ROASTED MUSHROOMS, WHITE BEANS AND FETA

Servings: 4 to 6

Warm roasted mushrooms make this salad hearty and appealing on a cold day. Goat cheese, blue cheese or Parmigiano-Reggiano would all be good swaps for the feta.

MAKE AHEAD: The celery mixture needs to marinate in the refrigerator for at least 30 minutes and up to 1 hour. The salad can be refrigerated for up to 3 days. (The mushrooms aren't the same cold or at room temperature, but they are still good.)

Recipes from cookbook author Joy Manning.

INGREDIENTS

For the marinated celery

2 tablespoons minced shallot

2 tablespoons champagne or other white wine vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

3/4 teaspoon sugar

1/4 teaspoon freshly ground black pepper

8 ribs celery (preferably leafy ones from the heart), sliced very thin on the diagonal

1 cup cooked or canned white beans (rinsed and drained if canned)

For the roasted mushrooms

12 ounces cremini mushrooms, each cut into quarters

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

For assembly

1/4 cup chopped parsley

1/4 cup chopped fresh mint

2 tablespoons chopped fresh dill

3 ounces crumbled feta cheese (see headnote)

STEPS

For the marinated celery: Whisk together the shallot, vinegar, oil, salt, sugar and black pepper in a large salad bowl until the sugar has dissolved. Add the celery and white beans, toss, and let marinate in the refrigerator for 30 minutes to 1 hour.

While the celery marinates, make the roasted mushrooms: Preheat the oven to 375 degrees. Arrange the mushrooms on a rimmed baking sheet, then drizzle with oil, season with salt and toss to coat. Roast (middle rack) for 30 to 40 minutes, until the mushrooms have browned and are tender.

Reserve 2 tablespoons of the mixed herbs to garnish the salad.

To assemble just before serving, toss the rest of the herbs with the celery and white bean mixture. Arrange on a platter. Top with the roasted mushrooms, crumbled feta and reserved herbs. Serve right away.

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CASHEW GREEN GODDESS DIP

Servings: 8 (makes 1-1/2 cups)

This bright and creamy dip is ready in 20 minutes.

For a vegan version of this dressing, omit the anchovies and season with additional salt to taste. Replace the honey with agave nectar.

MAKE AHEAD: If you don't have a high-speed blender (such as a Vitamix), soak the cashews overnight in cold water and drain before using in this recipe. The dip can be refrigerated in an airtight container for up to 5 days.

INGREDIENTS 1 cup raw cashews

1/2 cup water

1/2 cup chopped parsley

1/4 cup lemon juice

1/4 cup chopped fresh tarragon

2 tablespoons chopped chives

3 canned anchovies, drained

1 teaspoon honey

1 clove garlic

1/2 teaspoon salt

8 celery stalks, peeled and cut into spears, for serving

STEPS

Combine the cashews, water, parsley, lemon juice, tarragon, chives, anchovies, honey, garlic and salt in a blender. Puree until smooth. Chill before serving with the celery spears.