Nappa Cabbage Salad

I was thrilled with the discovery of a large, crisp nappa cabbage in our box this week as I’ve been itching to make this recipe. Any suggestions on what we could replace the “Mr. Noodle” noodles with would be welcome. I’m ashamed to admit I consumed far more than my share of these in my university days. There must be a better alternative out there! Despite all this, it really is super tasty! Enjoy!


1 large nappa cabbage, thinly sliced
1 bunch green onions, chopped
¼ cup butter or margarine (or less)
2 pkg Mr. Noodle noodles, broken up
(discard the seasoning)
1 cup sliced almonds
2 T. sesame seeds
½ cup white sugar
¾ cup peanut oil
2 T. soya sauce
½ cup vinegar

- Toss sliced cabbage and green onions in a large bowl.
- Saute the noodles, almonds and sesame seeds in the butter until lightly browned.
- Combine sugar, peanut oil, soya sauce and vinegar in a small sauce pan. Boil for 1 minute then let cool.
- Add dressing and noodle mixture to salad just before serving.

Simple Turnips

I have never been a fan of turnips, so finding ways to use them has been a challenge. I found this simple way of preparing them quite tasty. It might make a turnip fan of me yet.

Peel, then grate turnip (or julienne). Lightly salt and let sit for 15-20 minutes (this removes water from the turnip). Rinse in cold water to remove salt, then squeeze out extra water in batches - you want it pretty dry. Saute in butter (I used two tablespoons butter for about 4 cups of grated turnip). Serve with chopped toasted almonds and a bit of salt and pepper. We used tamari roasted almonds from Bulk Barn. Some of my family chose to add some grated parmesan cheese, too, but I didn't.

Beet Carpaccio au Bleu

Use your spring turnips, beets & salad greens in this tasty recipe From the Denver Post

Bulghur Salad with Corn, Zucchini, and Shredded Basil

I love having salads in summer. Not just as a side dish, but as a whole meal. I'm looking forward to having the ingredients on hand to make this recipe from Quick Vegetarian Pleasures by Jeanne Lemlin.

1 1/2 c. coarse-grain bulghur
1 1/2 c. frozen corn kernels, thawed (I bet fresh off the cob would be just as good)
1 tomato, cut into small cubes
1 c. very thinly sliced zucchini rounds, cut into sixths
3 Tbsp. finely shredded fresh basil
1/4 c. thinly slivered red onion
1/3 c. olive oil
1/4 c. lemon juice
2 garlic cloves, pressed
1/2 tsp. salt
freshly ground black pepper to taste
Lettuce leaves, for garnish

(1) Place the bulghur in a large bowl. Pour boiling water over it to cover by 2 inches. Let soak 30 min., or until tender. Remove all of the soaking liquid by placing the bulghur, in batches, in cheesecloth or a cotton towel and squeezing it dry. Or place it in a strainer and press out the liquid with the back of a large spoon. Place the strained bulghur in a large serving bowl.
(2) Stir in the corn, tomato, zucchini, basil, and onion. In a separate bowl, beat together the olive oil, lemon juice, garlic, salt, and pepper. pour it over the salad and mix well. Let sit 30 min., or cover and chill for up to 24 hours, then bring to room temperature before serving. Place lettuce leaves on individual plates and spoon the salad on top.

Cukes and Tomatoes - A Perfect Combination!

I’ve been eagerly awaiting this week’s share with the knowledge that we’d be treated with the freshest of tomatoes, cucumbers and parsley - a great combination of ingredients to whip up one of my favorite summer salads! This makes a nice meal on a hot summer evening, paired with some buttery corn on the cob. (Yes, it can also be enjoyed on a none-too-rare rainy foggy evening!) It’s always a crowd pleaser at potlucks as well.

Green Lentil Summer Salad

1/2 cup slivered almonds
1 cup dried green lentils
2 cloves garlic
1/4 cup extra-virgin olive oil
3 Tbsp red wine or balsamic vinegar
1 Tbsp finely chopped fresh oregano
1/4 tsp each salt and pepper
1 1/2 cups diced cucumber
1 cup chopped tomatoes
1/2 cup diced red onion
2 Tbsp chopped fresh parsley
¾ cup crumbled feta cheese

-Toast almonds in a small, dry skillet – set aside.
- Cook lentils with garlic until tender – about 15-20 minutes. Drain, rinse in cold water and discard garlic.
-In a large bowl, whisk oil, vinegar, oregano, salt and pepper.
-Toss in the remaining ingredients and enjoy!

Dress Your Salad Pretty In Pink!

Lots of green goodness in this week's basket once again! I thought I'd share my favorite everyday dressing. I do up a nice big batch each week so it's always handy in the fridge.

Red Onion Salad Dressing

1/4 cup vinegar
1/2 cup sugar
1 cup vegetable oil
1 tsp salt
1/2 small red onion
1 tsp dry mustard
2 Tbsp water
1 Tbsp poppy seeds

Whip all the ingredients up in a blender and voila! Enjoy!