Summer Succotash

Summer Succotash

Ingredients

Tomatoes, about 1 lb diced or cut in half and quarters if using smaller varieties - Assorted varieties and colors make the most visually pleasing results

1-2 large Cucumbers, cut in quarters and sliced

1-2 ears of Corn, husked and kernels cut from cob

1 small Red Onion, thinly sliced

Chopped Cilantro, if you do not like

cilantro you can use parsley

Lime Juice

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Method

1. Prepare vegetables. To cut corn

from cob, place a small bowl

upside down inside of a larger

bowl. Stand the corn up on the

small bowl and cut from top

down to remove kernels from

corn.

2. Mix tomatoes, cucumbers, corn,

red onion and herbs together

gently.

3. Season with salt, pepper and

crushed red pepper, if desired.

4. Dress with olive oil and lime

juice.

5. Serve with grilled shrimp or

fish.

Caprese Salad

Ingredients

Assorted Tomatoes – Thinly sliced Heirloom Tomatoes make the best Caprese, but any kind of tomatoes will do. If using smaller varieties, cut in halves and quarters

Fresh Mozzarella – Allow cheese to come to room temperature and slice with a serrated or dull knife to create shreds of different sizes

Basil – Keep basil leaves whole or chiffonade into thin strips

Extra Virgin Olive Oil – The best you can find.

Salt and Pepper

Method

1.     Layer sliced tomatoes on a platter. Season with salt and pepper.

2.     Spread mozzarella evenly over tomatoes. Drizzle a good amount of extra virgin olive oil over tomatoes and mozzarella.

3.     Spread basil leaves over tomatoes and mozzarella. Serve immediately.

Alternate: Mix ingredients with fresh lettuces for a greener Caprese Salad and dress with olive oil and balsamic vinegar.

Super-Moist Carrot-Almond Coffee Cake

Super-Moist Carrot-Almond Coffee Cake

Serves 16

Ingredients:  

• 1/2 teaspoon fine sea salt

• 3 cups grated carrots or parsnips (or a combination), divided

• 1/2 cup expeller-pressed canola oil, divided, plus more for the pan

• 1 3/4 cups almond flour, divided

• 1 teaspoon pure vanilla extract

• 1 1/4 cups all-purpose flour, divided

• 1/2 teaspoon baking soda

• 1 cup light brown sugar, divided

• 1/2 cup light sour cream

• 1 1/2 teaspoons baking powder

• 3 eggs

Preheat the oven to 350°F. Oil an 8x8-inch pan and line the bottom with parchment paper.  In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.

In a large bowl, whisk together remaining 1 1/2 cups almond flour and 1 cup all-purpose flour, baking powder, baking soda and salt. In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in remaining 2 cups carrots. Transfer to the prepared pan and scatter crumb topping over the top. Bake until cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.

Set aside to let cool until warm, then transfer to a plate, discarding parchment paper. Cut into squares or wedges and serve.

Pasta With Seared Zucchini and Ricotta Salata

Pasta With Seared Zucchini and Ricotta Salata

½ teaspoon salt, more as needed

½ pound pasta, preferably farro pasta (or CSA pasta!)

2 small, slim zucchini (about 3/4 pound), trimmed and quartered lengthwise

2 tablespoons olive oil, more for drizzling

3 garlic cloves, smashed and peeled

6 sprigs fresh thyme, more for serving

1 pint cherry or grape tomatoes, halved

1 lemon, zested and cut into wedges

2 ounces ricotta salata, more for serving

 Freshly ground black pepper

Preparation

1. Bring a large pot of heavily salted water to a boil and cook farro pasta according to package directions until al dente. Drain.
2. Meanwhile, cut zucchini into 1 1/2-inch lengths.
3. In a 12-inch skillet over medium-high heat, add the olive oil and let heat for 30 seconds. Add zucchini in one layer and cook without touching or moving for 5 minutes. Stir in garlic and thyme, flip the zucchini and cook 3 more minutes while stirring occasionally.
4. Add tomatoes and 1/2 teaspoon salt to the skillet and cook for 6 to 7 minutes, or until tomatoes start to break down. Stir in the al dente pasta, lemon zest and crumbled cheese. Season with freshly cracked black pepper and serve garnished with more fresh thyme, ricotta salata and lemon wedges.

Quinoa Fried Rice

Quinoa Fried Rice

Serves: 4 or 6-8 side portions

Ingredients

1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)

1 ½ cups water or low-sodium chicken stock

¼ small onion, chopped

2 carrots, peeled and chopped

3 scallions, chopped and divided

3 garlic cloves, minced

½ teaspoon fresh ginger, minced

1 tablespoon olive oil

2 eggs, lightly scrambled (still raw)

½ cup frozen peas, thawed

Sauce:

1 ½ tablespoons teriyaki sauce

2 ½ tablespoons soy sauce

¾ teaspoon sesame oil

Instructions

1.Rinse quinoa a few times in cold water.

2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.

3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4.Cool and store in the fridge, preferably overnight.

5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6.Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Blueberry-Cucumber Smoothie

Blueberry-Cucumber Smoothie

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

2 large cucumbers, peeled, seeded, and cut into chunks (about 2 cups)

1 cup low-fat vanilla yogurt

1 cup frozen blueberries

1-2 Tbs honey or agave nectar

1 Tbs lemon juice

Place all ingredients in a blender, and blend until smooth.

Cucumber with feta, herbs and parsley

• 2 pounds Persian cucumbers, peeled
•  Salt and pepper
• ½ teaspoon grated garlic
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 ounces feta, cut into rough 1/2-inch cubes
• 1 tablespoon sumac
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
•  Pinch of crushed red pepper
•  Pinch of dried oregano

Halve cucumbers lengthwise and slice into 1/2-inch pieces. Place in a large bowl and season generously with salt and pepper. Add garlic, lemon juice, olive oil, feta and sumac and toss to coat. Taste and adjust seasoning.

Transfer to a serving platter. Just before serving, sprinkle with mint, parsley and crushed red pepper, then dust with oregano.

Pasta with Mint and Parmesan

Pasta with Mint and Parmesan

•  Salt and freshly ground black pepper to taste
• 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti (or CSA cariety)
• ½ stick butter (4 tablespoons), cut into pieces
• ½ cup chopped mint leaves
• 1 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.

Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.

String beans with ginger and garlic

•  Salt
• 2 ½ pounds string beans (French-style slim haricots verts work especially well), trimmed
• 4 tablespoons vegetable oil
• ¼ cup minced fresh ginger (about 6 inches ginger root, peeled)
• 4 medium-size garlic cloves, minced

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)

When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

Chard-Wrapped Greek Yogurt Pies

Chard-Wrapped Greek Yogurt Pies

• Salt and black pepper
• 6 large chard leaves, washed
• 2 cups plain full-fat Greek-style yogurt
• 2 cloves garlic, grated
• ¼ cup chopped scallions
• 1 tablespoon chopped mint
• 2 teaspoons chopped dill, plus more for garnish
•  Extra-virgin olive oil
• 1 teaspoon lemon zest
• ¼ cup cornmeal or rice flour
•  A handful of lightly toasted pine nuts

 Greek olives, for garnish

Heat oven to 400 degrees. Bring a large pot of generously salted water to a boil. Cut stems from chard leaves and save for another use. Blanch chard leaves just to wilt, about 1 minute. Drain and rinse with cool water and squeeze dry.  Put yogurt in a mixing bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in garlic, scallions, mint, dill, 2 tablespoons olive oil, the lemon zest and the cornmeal. Taste and adjust seasoning.  Brush six 1-cup ramekins with olive oil. Line each ramekin with 1 chard leaf, allowing edges to drape over the mold. Fill each leaf with 1/2 cup of yogurt mixture. Fold the edges of the chard leaf back over the top and brush generously with olive oil. Place ramekins on a baking sheet and bake for 20 minutes.Let cool slightly, then turn ramekins over onto a plate to unmold. To serve, peel back top layer of chard to expose the filling. Drizzle with a little olive oil, and sprinkle with dill, a few toasted pine nuts and some olives if desired.

Creamy Corn Pasta With Basil

Creamy Corn Pasta With Basil

Fine sea salt

12 ounces dry orecchiette or farfalle

1 tablespoon olive oil, plus more for drizzling

1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

2 large ears corn, shucked and kernels removed (2 cups kernels)

½ teaspoon ground black pepper, more for serving

3 tablespoons unsalted butter

½ cup grated Parmesan cheese, more to taste

⅓ cup torn basil or mint, more for garnish

¼ teaspoon red pepper flakes, or to taste

 Fresh lemon juice, as needed

1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

Kale x 3

Artichoke, Kale & Ricotta Pie

serves 4 to 6

Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

 

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Kale Salad with Apricots, Avocado, and Parmesan

Serves one

6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannellini or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper

Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.

Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.

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Kale Slaw with Peanut Dressing

serves 6 to 8

2 large bunches curly or lacinato kale, about 2 pounds
2 red bell peppers, cleaned and cut into fine strips
1 large carrot, peeled
3/4 cup roasted, salted peanuts, divided
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon packed light-brown sugar
1/2 teaspoon coarse salt
Pinch red pepper flakes (optional)

Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner.

Toss the kale with the sliced bell peppers. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale, red pepper, and 1/2 cup of the peanuts.

In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.)

Toss the dressing with the slaw and let it sit for at least a few minutes before serving.

Green Goddess Roasted Chicken

• 1 ½ cups buttermilk or plain yogurt
• 1 cup packed basil leaves
• ¼ cup packed chives
• 2 garlic cloves, peeled
• 2 anchovy fillets (optional)
• 1 scallion, white and green parts
•  Finely grated zest and juice of 1lime
• 2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
• 1 to 2 tablespoons extra-virgin olive oil, for drizzling

In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.

Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.

Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

Zucchini Pizza

Zucchini Pizza

Prep: 10 mins

Cook: 25 mins

Level: Easy

Ingredients

• 2 whole Zucchini

• 1 whole Large Egg

• 1 cup Low-fat Mozzarella Cheese, Divided

• ½ teaspoons Garlic Powder

• ½ teaspoons Black Pepper

• 3 Tablespoons Pizza Sauce

• Basil, For Garnish

Preparation

Preheat oven to 450ºF.

Wash and grate zucchini using a cheese grater. Add to a bowl and allow to sit for 10 minutes. Drain excess water using a cheese cloth, or a colander using the back of a spoon to press out water.

Add zucchini, egg, half of the mozzarella, garlic powder and black pepper back into the bowl. Mix everything to combined.

Lay out a piece of parchment paper on a pizza stone, and spread zucchini mixture into a circle using a spatula. Bake for 20 minutes.

Remove from oven, add on your pizza sauce and the remaining cheese. Return to the oven for another 5-10 minutes.

Garnish with basil. Allow to cool for a few minutes before slicing. Enjoy!

BEET GREENS, SAUTEED IN OLIVE OIL

Beet greens, sauteed in olive oil

·         1 pound beet greens (2 large or 3 small bunches)

·          Salt

·         1 to 2 tablespoons extra virgin olive oil, to taste

·         2 garlic cloves, minced

·         ¼ teaspoon dried red pepper flakes (optional)

·          Freshly ground pepper
Lemon wedges (optional) for serving

o     PREPARATION

1.   Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

2.   Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

How to freeze fresh herbs

Next time you have excess fresh herbs (or basil, or cilantro, or rosemary), use the couple of sprigs you need for your recipe and quickly preserve the rest. Freeze them chopped in olive oil (ice cube trays work well) and really stretch your food dollars.

Kale Pesto

• 1 small bunch Tuscan/lacinato kale
• 2 cloves garlic
• 1/2 cup lightly toasted walnuts
• handful fresh basil leaves
• 1/3 cup fresh grated parmesan cheese
• pinch of red pepper flakes
• juice of one lemon
• 3 Tbsp. water
• sea salt and pepper
• 1/3 cup extra virgin olive oil
• For the kale pesto, bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess moisture. This should yield about 1 1/2 cups blanched kale.
  In a food processor, combine the garlic, walnuts and pulse to chop. Add the kale, basil, Parmesan, red pepper flakes, water, lemon juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Thin with a bit more lemon juice and a splash of water for a more dressing-like consistency. Taste and adjust as needed.

Asian Coleslaw

Asian Coleslaw

Ingredients

2 large heads of Green Cabbage, approximately

1 bunch Scallions

¾ cup of Grapeseed Oil or other light vegetable oil

¼ cup Sesame Oil

1-2 tbs Chile Oil

1/3 cup Rice Wine Vinegar

¼ cup Sugar

Salt and Pepper

2 packages Ramen Noodles

1 cup Slivered Almonds

½ cup Sesame Seeds

Method

1.      Slice cabbage in quarters and cut each quarter into thin strips. Thinly slice scallions. Set both aside.

2.      Mix oils, rice wine vinegar, sugar, salt and pepper with a whisk in a small bowl. Set aside.

3.      Toast ramen noodles, slivered almonds and sesame seeds until lightly browned.

4.      Toss cabbage and scallions with dressing until coated. Place covered in refrigerator until ready to serve.

5.      When ready to serve, mix toasted noodles and nuts with cabbage and garnish with remaining.