Rainbow Carrot & Cucumber Salad
- 1 cucumber , sliced thin
- 1 rainbow carrot , julienned
- 1 Tablespoon grape seed oil (or other clean tasting oil)
- 2 Tablespoons rice vinegar (use distilled white vinegar for gluten free)
- 1 teaspoon sesame seed oil
- 2 teaspoons local honey
- 2 teaspoons soy sauce
- 1 Tablespoon toasted sesame seeds
- Combine the cucumbers and carrots in a bowl. Set aside.
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In another bowl, whisk together the grape seed oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning and adjust to individual preference.
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Toss the cucumbers and carrots with the dressing. Fold in the sesame seeds. Chill for 20 minutes or up to overnight and then serve.
Hot & Sour Napa Cabbage
- 1 Napa cabbage
- 1½ tbsp black rice vinegar, see note 1
- 1 tbsp light soy sauce
- ½ tsp dark soy sauce, optional
- 1 tbsp tapioca starch, or cornstarch
- 1 pinch salt
- 1 pinch sugar
- 1 tbsp water
- 1 tbsp cooking oil
- 4 cloves garlic, minced
- 6 dried chilies, cut in sections, or to taste
- 1 stalk scallions, finely chopped
- Separate the leaves of the Napa cabbage. Lay one leaf flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle. Repeat to finish the rest.
- In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.
- Heat up a wok over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).
- Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.
- Give the sauce a good stir then pour into the wok. Add scallions. Mix well. Remove from the heat once the sauce thickens. Serve immediately.
Roasted Broccoli & Yellow Squash
- 2 heads of broccoli, trimmed
- 2 yellow squash, sliced
- 6 cloves garlic, chopped roughly (big pieces)
- ⅓ cup olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- ½ lemon, juiced
- ½ cup parmesan cheese
- Mix vegetables in large bowl and coat with olive oil. Add garlic, salt, and pepper. Lay on cookie sheet with parchment (or use a baking stone). Roast 400 degrees for 20-30 minutes, stirring and turning occasionally.
- Pour in serving dish. Drizzle with a little more olive oil. Add cheese and juice from ½ lemon. Serve as a side, or over pasta. Yum.
