11 rapa recipes

Homemade napa kimchee: salted napa cabbage tossed with garlic, fresh and candied ginger, scallions, carrot and Korean red pepper flakes, then left to ferment into a tangy, spicy Korean staple. Serve as a relish or cook it into soups.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Papas chorreadas are Colombian potatoes drenched in a creamy tomato, scallion, and cilantro cheese sauce. A comforting side that pairs with grilled meats or eggs.

Hearty lentil soup with potatoes, carrots, tomatoes, garlic, and oregano in chicken broth. A dump-and-simmer recipe that feeds 10 with almost no active cooking time.

Bell pepper rajas broiled with melted Monterey Jack cheese, black olives, and red pepper flakes. A colorful Mexican appetizer ready in 15 minutes flat.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Carne guisada con papas: Mexican-American beef and potato stew with round steak, tomato sauce, cumin and garlic. The Tex-Mex weeknight comfort food simmered in one skillet.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Tender pork tenderloin and crisp Napa cabbage stir-fry with ginger and garlic in under 20 minutes for a light, healthy Asian-inspired weeknight dinner.

Cool and refreshing, this is just perfect when it is too hot to cook, and cucumbers are running wild.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.