Recipes: 12/9-12/15

***Featured Josephine Recipe***


Grated Root Vegetable Salad

Serves 3-4

Chef:  Josephine Cook Terry Betts



Eating colorful, raw vegetables is super nutritious and satisfying. A vareity of different colors in your diet assures you get all your vitamins.


In this recipe, feel free to substitute or add other vegetables, like celery root, jicama or some radish. Celery makes a great addition, as well.


This salad works well inside a sandwich!


2 carrots, washed and ends trimmed

2 medium sized Imperfect beets, washed, peeled and ends trimmed

1 Imperfect apple, peeled if you like

1 Imperfect Meyer lemon, juiced

2 tablespoons of chopped herbs, like cilantro, parsley, or chives

1 tablespoon extra virgin olive oil

Optional: toasted, sliced almonds

Optional: 2 teaspoons grated ginger


Coarsely grate the veg and the apple. Toss together in a bowl with lemon juice and olive oil.


Salt and pepper to taste.


About Terry

I have been in the food world for almost 35 years. I have a strong nutritional background from

closely working with dieticians at Project Open Hand in SF and I continue that with cooking lessons and personal chef services. (I worked closely with Ron, one of the founders of Imperfect, for many years as Project Open Hand was a big customer of the SF Food Bank where Ron worked.) I am currently the Cook in Residence at, providing education and guidance to our many home cooks as well as offering meals on the platform.


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Polenta (or grits!) with Collard Greens

Serves 2-3

Chef:  Josephine Cook Terry Betts



My family loves greens, fortunately, so I cook them into a lot of things: eggs, quesadillas and soups. We also love polenta or grits for breakfast but you can eat these anytime. If you use grits, don't use the quick cooking ones, unless that is all you have, then follow the directions on the box.

Any kinds of greens will work-chard, kale, turnip or even finely sliced Brussels sprouts.



1 cup polenta-this is a coarse ground cornmeal

6 cups water

2 teaspoons salt

1 medium Imperfect onion, cut in half and sliced

1 tablespoon olive oil

1 tablespoon butter

½ bunch of collard greens, washed very well to remove grit, tougher, thick stems removed and sliced



½ cup smoked cheese or parmesan

½ cup thinly sliced sausage or diced ham (uncured)



Bring water and salt to a boil and slowly add cornmeal while stirring. Bring to a boil and then reduce to very low heat and cook for 40 minutes, stirring often. If the polenta becomes really thick, feel free to

add a bit more water. Watch for the bottom burning. 


Heat frying pan over medium heat, add olive oil and butter. When oil is warmed, add onions and saute until caramel color, stirring frequently.


Add sliced greens then stir. Cook until greens are wilted, about 20 minutes for collard greens. Other greens usually take less time.


Stir in the caramelized onions Add one or more of the optional items, if desired.


Salt and pepper to taste.


Any leftovers can be poured into a pan to firm up. I like to pan fry blocks of leftover polenta in olive

oil til crispy.


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Japanese Potato Salad

Courtesy: Mark Matsumoto (




  • 5 Imperfect potatoes peeled and cut into 1/2” cubes
  • 1 large carrot, peeled, quartered lengthwise, then cut into ¼” pieces
  • 1 Japanese or Lebanese cucumber thinly sliced
  • 1/4 Imperfect onion thinly sliced
  • 1/2 teaspoon salt + 1/2 teaspoon salt
  • 3 tablespoons mayonnaise (preferably Kewpie)
  • 1 tablespoon rice vinegar or lemon juice
  • 1 teaspoon sugar or honey
  • black pepper to taste
  • 4-5 slices ham, chopped



Put the potatoes and carrots in a pot and add water until covered by 1” of water. Bring to a boil and turn down the heat to maintain a gentle simmer. Cook the potatoes until they are very soft (about 15-20 minutes).
In a small bowl, combine the cucumber, onion and 1/2 teaspoon of salt. Toss to coat evenly with salt and set aside.
In a medium sized bowl, add the other 1/2 teaspoon of salt, mayonnaise, vinegar, sugar and pepper. Whisk to combine.
When the potatoes are cooked, drain and add the hot potatoes to the mayonnaise mixture. Use a large spoon or wooden paddle to stir, mashing up the potatoes as you go.
Use your hands to squeeze as much liquid out of the onions and cucumbers as you can—the more water you remove, the crunchier the vegetables will be. Add the cucumbers, onion, and ham to the potato mixture and stir to combine. Adjust salt and pepper to taste.