Napa Cabbage Salad

This week in our CSA we got a large head of Napa Cabbage, sweeter and finer than typical cabbage.  I used it in a variety of dishes, but this was my favorite.

Napa Cabbage Salad
Adapted from Ollin Farms CSA Newsletter

Ingredients:
1/2 c slivered almonds

1 lb napa cabbage, chopped

2 scallions, thinly sliced

2 carrots, grated
raisins
3 T vegetable oil
1 T soy sauce
1/2 t sugar
pepper

1) Combine almonds, cabbage, scallions, and carrots in a large bowl.
2) In a small bowl, whisk together oil, soy sauce, sugar, & pepper.
3) When ready to eat, sprinkle with raisins and drizzle with dressing.

Tortilla Pinwheel Wraps

Definitely a crowd pleaser at parties!

TORTILLA PINWHEEL WRAPS

from Cathy

Makes approx, 48 pieces

Directions:

1. Mix cream cheese, green onions, and Ranch salad dressing mix. 

2. Spread on a tortilla.  Be sure to get all the way to the edges.

3. Sprinkle with other toppings.

4. Roll the tortilla tightly and wrap in saran wrap.

5. Refrigerate over night (or put in freezer for several hours) & slice.

Spinach Wraps

16 oz cream cheese

4-6 chopped green onion

4-5 spinach tortillas 

4 oz chopped black olives

10 oz can chopped tomatoes (drained)

Vegetable Wraps

16 oz cream cheese

1 envelope Ranch salad dressing mix

2 green onions, finely chopped

4-5 flour tortillas 

1/2 c celery, chopped

1/2 c red bell peppers, chopped

1/4 c olives, diced

1/4 c carrots, shredded

Gingered Carrots and Red Onions with Broccoli

This is an easy stir-fry, packed full of flavor.

GINGERED CARROTS AND RED ONIONS WITH BROCCOLI
Adapted from the UltraSimple Diet
Serves 6.

Ingredients
1 T ginger, peeled & minced
1 clove garlic, minced
3 carrots, julienned
1 red onion, slice into strips
1 bunch broccoli, cut into bite-sized pieces
1 T olive oil
1/8 t red pepper flakes
1/2 t sea salt
brown rice

1. Heat the oil in a large pan.
2. Add the ginger, garlic, carrots, onions, and red pepper flakes.  Saute for 2-3 min.
3. Add the broccoli and saute for 2-3 more minutes.
4. Season with salt.
5. Serve over brown rice.

Wild Rice Soup

This soup can be made with half and half for a creamier, richer meal, or without for a hearty warm winter meal.

Wild Rice Soup 

From Zack & Liz

Serves 2.

Ingredients

½ package Uncle Ben’s Wild Rice
2 celery stalks, chopped
1 carrot, chopped
1 medium onion, chopped
2 T butter
3 T flour
1 t salt
pepper
1 c water
1 can broth
1 c half and half (optional)
parsley

1) Cook rice according to Uncle Ben’s directions.
2) Sauté celery, carrot, and onion in butter.
3) When tender stir in flour, salt, and pepper.
4) Stir in water, broth, and rice.
5) Bring to a boil and simmer for 15 minutes.
6) Stir in half and half and parsley. Do NOT boil. 

Curried Great Northern Bean and Carrot Soup

A great weeknight meal!

Curried Great Northern Bean and Carrot Soup

Adapted from the UltraSimple Diet.

Serves 4.

Ingredients:

3 carrots, chopped

1/4 c chopped yellow onion

1 clove garlic, minced

1 shallot, minced

1 can (16 oz) Great Northern beans, drained and rinsed

1 T olive oil

2 c vegetable broth

1/8 t curry powder

2 t fresh ginger, peeled and diced

1/8 t cayenne pepper

1 T lemon juice

In a medium stock pot heat oil over medium heat. Saute carrots, shallots, onion, garlic, and ginger. Cook for 4-6 minutes or until vegetables start to soften. Add broth, beans, and all herbs and spices. reduce heat to low and simmer covered for 15-20 minutes or until beans are soft. Remove pot from heat. Add lemon juice. In the blender (or using an immersion blender) puree the soup until smooth.

Great served warm or chilled.