Ginger Sesame Asian Coleslaw

Here is another recipe that I made today using the cabbage, carrots and broccoli that I picked up on Saturday. It was quite delicious. Enjoy. WE CSA Member Gail

• 4 cups shredded cabbage and carrots
• 1 cup very small broccoli florets (3 ounces)
• ½ cup coarsely shredded broccoli stems (2 ounces)
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sesame oil
• 2 teaspoons grated fresh ginger root
• ¼ cup sliced almonds

Combine coleslaw mix, broccoli florets and stems in a medium bowl. Add wet ingredients and ginger root; toss well. Top with almonds.

Broccoli with Bon Bon Sauce

From Living Light Culinary Arts Institute and suggested by WE CSA member Gail. Thank you!

• 5 cups small broccoli florets
• 2 cups boiling purified water
• 1 cup Bon Bon Sauce (see recipe, below)

Place the broccoli in a heatproof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli from the water, immerse it in cold water, and drain well. Pour the sauce over the broccoli and serve immediately. Stored in a sealed container in the refrigerator, leftover Broccoli with Bon Bon Sauce will keep for up to 2 days. Peel any leftover broccoli stems and use them blended in soups, diced in salads, or sliced for Crudités.

Bon Bon Sauce:

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.

• 1/2 cup raw tahini
• 2 tablespoons grated fresh ginger
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons agave syrup or sweetener of choice
• 2 tablespoons wheat-free tamari
• 1 clove garlic, crushed

Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce.2. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

RAW MARINATED BROCCOLI WITH WALNUT PESTO

• Broccoli, cut into 1/4 inch long strips, or rapini
• 1/2c olive oil
• 1/2c tamari
• 1T unrefined sea salt

Take any leaves off the broccoli and place them in a large bowl. Add the remaining ingredients and leave to marinade for 2 hours or more. You can also place the bowl, covered, in a dehydrator on 115 degrees F so speed up the wilting process. This also has the advantage of your broccoli being warm when you eat it.

For the Walnut Pesto:

• 1c walnuts
• 2c basil
• 2t unrefined sea salt
• 1/4c olive oil
• 2T lemon juice

Pulse all ingredients in a food processor, leaving the mixture slightly chunky.

Sesame Noodles with Cabbage

• 3 Tbs. organic almond butter (critical news about almonds- click here and here)
• 2 Tbs. roasted sesame oil
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. sherry or mirin (rice wine)
• 1 Tbs. rice vinegar
• 1 Tbs. sugar
• 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
• 10 oz. whole grain long noodles, such as soba, udon or spaghetti
• 1/2 lb. napa cabbage, shredded (about 4 cups)
• 1/4 cup chopped cilantro

Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan. Cook noodles according to package directions. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined. Sprinkle with cilantro, and serve.

Napa Cabbage Picnic Salad

• 2/3 cup slivered almonds
• 8 cups (1 lb) coarsely shredded napa cabbage
• 12 ounces snow peas strings removed, rinsed and thinly sliced, or podding radishes
• 1 1/3 cups thinly sliced Daikon radish
• 1/3 cups thinly sliced green onions (including greens)
• 1 1/3 cups lightly packed fresh cilantro leaves

Dressing ingredients

• 3 Tbsp rice vinegar (seasoned or unseasoned)
• 2 Tbsp sugar or honey
• 2 Tbsp soy sauce
• 1 clove peeled and minced garlic
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne powder
• 1 cup mayonnaise
  Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Traditional Napa Cabbage Kimchi

from epicurious.com: Baechu Kimchi: The recipe is excerpted from Eating Korean by Cecilia Hae-Jin Lee

• 1 cup plus 1 tablespoon coarse sea salt or kosher salt
• Water
• 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
• 1 bulb garlic, cloves separated and peeled
• 1 (2-inch) piece of ginger root
• 1/4 cup fish sauce or Korean salted shrimp
• 1 Daikon radish, peeled and grated
• 1 bunch of green onions, cut into 1-inch lengths
• 1/2 cup Korean chili powder
• 1 teaspoon sugar (optional)
• Sesame oil (optional)
• Sesame seeds (optional)
  Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
  Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.) Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
  Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

Tomato Dill Soup

This from WE CSA member Henriette who even asked for extra dill! Thank you!!

• 2 TB butter
• 1/2 onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 TB flour
• 1 cup milk
• 1 cup broth or boullion
• 1 small can tomato paste

Melt butter, brown onion & galric in butter, add flour and brown. Slowly add milk, avoid making lumps. Add boullion or broth and stir. When thickens, add tomato paste. Better if served after standing for a few hours. Serve with lots of dill & sour cream. So good!