Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian
Cabbage and Snow Pea Rice Bowl with Warm Coconut Peanut Sauce // Uses Napa Cabbage, Radishes, Scallions
Adapted from Bon Appetit magazine by The Leek & The Carrot
Takes 1 hour
Serves 8 to 12 (even more if eaten as a side dish only)
4-1/2 cups water
2 cups brown rice
1 teaspoon Kosher salt
1 head Napa cabbage, cleaned and thinly sliced (Slice the white stem and green leafy portion together.)
1/2 pound snow peas, ends removed and sliced
1 bunch radish, greens removed, cut in half and thinly sliced
1 bunch scallions, sliced (Use all parts of the scallions.)
Warm Peanut Sauce:
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 tablespoons brown sugar
2 tablespoon soy sauce or tamari
Juice from 1 lime (or 2 tablespoons lime juice)
1 tablespoon fish sauce
1/2 teaspoon red pepper flakes
Kosher salt
- Bring water to a boil in a large saucepan on the stove top over high heat. Once boiling, add rice and salt and reduce heat to low. Cover and cook for 50 minutes (or less, depending on your type of rice; read the package directions).
- While the rice cooks, prepare your veggies. In a (seriously really) large bowl, toss napa cabbage, snow peas, radishes, and scallions together.
- When the rice has about 10 minutes left to cook, begin the sauce. Combine peanut butter, coconut milk, brown sugar, soy sauce or tamari, lime juice, fish sauce and red pepper flakes in a large saucepan. Whisk together until smooth. Place on stove and turn heat to medium. Whisk until smooth and hot. If it seems too thick, add a bit of water and whisk it in. You will want the dressing to be warm to wilt the greens.
- Serve in a bowl with the ratio of about a 1/2 cup of rice to 2 cups of veggies. Pour about 1/4 cup of peanut sauce over the greens and toss gently to coat.
Chickpea Lettuce Wraps // Uses Cilantro, Lettuce (says Bibb, but you can use other types), Scallions (called Green Onions in recipe) // Vegetarian
Chickpea Salad with Carrots and Dill // Uses Carrots, Dill, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian
Dill Scallion Dip // Uses Dill, Garlic, Scallions // Vegetarian
Easy Curried Red Potatoes // Uses Parsley, Red Potatoes, Scallions (called Spring Onions in recipe) // Vegetarian
Eggplant Salad Toasts // Uses Eggplant, Garlic, Scallions // Vegetarian
Fresh Cabbage and Carrot Slaw // Uses Cabbage, Carrots, Garlic, Scallions (called Green Onions in this recipe) // Vegetarian
Green Cabbage Cucumber Salad // Uses Cabbage, Cucumbers, Dill, Scallions (called Green Onions in this recipe) // Vegetarian
Grilled Napa Cabbage Wedges with Carrot-Ginger Dressing // Uses Carrots, Napa Cabbage, Scallions // Vegetarian
Herbed Summer Squash Pasta Bake // Uses Garlic, Parsley, Scallions, Summer Squash or substitute Zucchini, Throw in a Jalapeno for some spice and use Thyme or Mint if you have some // Vegetarian
Kale Salad with Roasted Jalapeno Dressing // Uses Jalapenos, Kale, Red Bell Pepper, Scallions // Vegetarians
Kung Pao Brussels Sprouts // Uses Brussels Sprouts, Cilantro, Scallions (called Green Onions in this recipe) // Vegetarian
Mapo Eggplant // Uses Asian Eggplant (can sub Italian), Garlic, Scallions
Mapo Tofu // Uses Garlic, Scallions. Add Steamed Gai-lan or Broccoli and White Rice, Throw Garlic Chives in here, too.
Midwest Bok Choy Ramen Salad // Uses Bok Choy, Radishes, Scallions // Vegetarian
Recipe from Raleigh’s Hilltop Farm
Takes 15 minutes
Serves 2-4
1 head bok choy, sliced thinly (stems and greens)
1 bunch radishes, greens removed, cut into matchsticks
1 bunch scallions, thinly sliced
1/2 cup roasted and salted cashews, roughly chopped
1/4 cup white or black sesame seeds (or a mixture)
Noodles from 1 package of beef ramen
Dressing:
5 tablespoons vegetable oil
1 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
Flavor packet from 1 package of beef ramen
Pinch Kosher salt
- In a large bowl, combine bok choy, radishes, scallions, cashews, sesame seeds and ramen noodles. Toss to combine.
- In a small bowl, whisk together all dressing ingredients until smooth and uniform. Pour over bok choy mixture and stir well to evenly coat. Let sit 15 minutes before eating.
Napa Cabbage Stir Fry with Salt and Pepper Tofu // Uses Cilantro, Napa Cabbage, Red Pepper, Scallions // Vegetarian
Sesame Cauliflower and Bell Peppers // Uses Green Peppers, Scallions (called Green Onions in recipe) // Vegetarian
Slow Cooker Beef and Bok Choy Fried Rice // Uses Bok Choy, Scallions
Stir-Fried Baby Turnips with Spring Onions, Green Garlic, and Tofu // Uses Green Garlic, Salad Turnips, Scallions // Vegetarian
Summer Squash Stir Fry with Sugar Snap Peas and Parmesan // Uses Scallions, Snap Peas, Summer Squash // Vegetarian
Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce // Uses Cilantro, Garlic, Green Cabbage, Red Peppers, Scallions (called Green Onions in this recipe) // Vegetarian
Middle Fork Farm 