Easy Arugula & Blueberry Salad
- 1 bag baby arugula
- 1/2 pint blueberries
- 2 pieces celery, diced
- 1⁄4 cup walnuts
- 3 tablespoons onions, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- freshly ground black pepper
- 1⁄4 cup feta cheese, crumbled
- In a large bowl, add greens, blueberries, celery, onions and walnuts. In a small bowl, whisk together olive oil, balsamic vinegar and pepper. Gently toss with greens mixture.
- Crumble feta cheese on top just before serving.
Hot & Sour Napa Cabbage
- 1 small or 1/2 large Napa cabbage
For the sauce
- 1½ tbsp black rice vinegar, 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
For stir-frying
- 1 tbsp cooking oil
- 4 cloves garlic, minced
- 6 dried chilies, cut in sections, or to taste,
- 1 stalk scallions, finely chopped
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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 (please refer to the image in the post above). Repeat to finish the rest.
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In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.
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Heat up a wok or large pan over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).
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Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.
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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.
Skillet Corn with Cubanelle Peppers
- 3 ears of sweet corn
- 1/4 cup butter
- 1/2 cup chopped cubanelle pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- In a large skillet melt butter. Add red and cubanelle pepper and onion; sauté for 3 to 4 minutes, or until the onion is translucent.
- Add the corn kernels, salt, and ground black pepper.
- Cook, stirring, for 3 minutes; stir in fresh chopped parsley.