Week 1- Lovely Leaves

It’s officially summer; or so I am told, now that the CSA share pick ups have begun. This week we’re clearing out the high tunnel, our primary means of season extension, to make for for tomatoes and other sun-loving veggies. This weeks’ recipes reflect the abundance of leafy greens, including Chinese cabbage, spinach, lettuce and more- each with their own distinct flavor and textures.

(I will confess that this recipe is a re-post from last season, but only because it is so tasty. )

 

Chinese Cabbage Salad
 
INGREDIENTS:
1/2 cup oil
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon soy sauce
2 (3 ounce) packages raman noodle
(without flavor packets), lightly crushed
1/2 cup slivered almonds
1/2 cup flax seeds
1 head chinese (napa) cabbage, chopped
1 bunch green onions, chopped
DIRECTIONS:
1. In a saucepan, whisk together oil, honey, apple cider vinegar, and soy sauce until the honey over medium heat. Heat and stir until almost boiling. Refrigerate the dressing while preparing the salad.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spread the broken ramen noodles, almonds, and flax seeds onto a baking sheet.
4. Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
5. Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.

 Spicy Chinese Cabbage Saute’

(works with bok choy or spinach too)

1 splash Braggs, or soy sauce

2 splashes apple cider vinegar

1 big glob of honey

a sprinkle of red pepper flakes

5-6 leaves chinese cabbage, chopped to bite size

4 greens onions or chives, chopped

– Heat and stir first 4 ingredients until mixed. Add greens and onions; turn off heat. Stir lightly until leaves are wilted and stems are still crunchy. 

 

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