Tag: Chinese Cabbage

Sauteed Greens with a Kick

Sauteed Greens with a Kick

An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!

1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste

Lamb sausage or crispy bacon in pieces

Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.

For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.

Great for brunch or a dinner side!

Simple Pac Choi & Radish Slaw

Simple Pac Choi & Radish Slaw
1 head Bok Choi or two small Pac Choi, washed,stems and leaves separated
1 bunch D’Avignon or other radishes, tops removed

1/4 cup olive or sesame oil
3 tablespoons tamari or shoyu soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger

Slice Choy and radishes into thin vertical slices. 

Mix the dressing ingredients together. Toss radishes, bok choy stalks, and leaves with the dressing. Add more lime or tamari to taste.

Sesame & Peanut Noodle Salad

Sesame/Peanut Noodle Salad

(Courtesy of Shareholder Allison Smith)


8 oz.         buckwheat soba noodles


1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)


1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just

use the top 3/4 and use the base in another dish.

1 bunch   scallions, chopped — save some for garnish

At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute

Shredded carrot and/or salad turnip and/or red radishes (optional)


* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.  Makes a great meal with edamame.

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