Tag Archives: napa_cabbage

Dishes of the Week

SEP 26 – OCT 1 

Farmers Market Chowder with Coconut Milk & Lemongrass

1) Thai Farmers’ Market Chowder. Vegan & gluten-free. Will contain corn. A take on a milk-based chowder, but with coconut milk and lemongrass. Serve with rice, quinoa, etc.

2)  “Laab” Thai Noodle Salad with TVP. Vegan; contains gluten. OK, I’m breaking down and using spaghetti* for the first time in 2 years, b/c spaghetti doesn’t get smushy over time like rice noodles in sauce or dressing. “Laab” is a delicious tangy spicy Thai meat & lettuce wrap dish. (See photo & post “Fabulous Summer Luncheon”). Client Sue H says “I could eat this every day for the rest of my life!”.

OCT 2 – 7

1) Tangy Turkish Wheatberry & Chickpea Soup. Vegan; contains gluten. If you want it gluten-free, pls notify me in advance. A very hearty, multi-textured, tomato-based soup with eggplant and lots of lemon & mint. You can add fresh or frozen chopped greens (spinach, collards, etc) too. A good one-dish meal that freezes well.

2)  Cuke & Daikon Salad with Orange-Tahini Dressing. Vegan & gluten-free. Sorry, had planned on zucchini but today there was very little at market. It’s done. So I’ll use cukes & daikon instead. That may be it for cukes, too.

OCT 8 – 14

1) Gingery Lentil & Carrot Stew. Vegan & gluten-free. Simple and comforting, this dish highlights flavorful market carrots. Collard greens will add more texture and nutrition. (That’s two super foods, if you’re counting.) This stew is very easy to make and to freeze. Lentils are quick to cook (15 min) and so versatile.

2)  Millet with Curried Apples, Squash & Caramelized Onions. Vegan and gluten-free. I am adapting a couscous recipe from 101cookbooks.com blog by Heidi Swanson, author of “Super Natural Every Day” and “Super Natural Cooking”. Heidi says curried apples + couscous is a super fast dish to make. But, as you know, I don’t offer couscous (pasta product) and was looking for a millet recipe. The lentil stew and this millet will be lovely together, as well as fine on their own.

NEXT: Beets. Can’t go a month without beets. Besides they’re all over the markets right now. So are tomatillos. If they’re still there in 2 weeks, I’ll do a tomatillo bean tamale pie.

See all past Dishes of the Week from 2011 at the DDoW Menu Archive.

Slaw + noodles = terrific summer entree

So now that you know how easy it is to whip up, you’re going to make a big batch of Crunchy Cabbage Slaw, right?  Add any kind of noodle — whole wheat linguine or fusilli, buckwheat soba, rice noodles, mung bean thread vermicelli — for a tasty, satisfying pasta salad. 

Cold noodle salad with napa cabbage and grilled tempeh

Cold noodle salad with napa cabbage and grilled tempeh

 For a nutritious one-dish meal, add whatever protein you have in the house. Great way to use up leftovers! Cut up cold bbq’d chicken, hotdogs, pork chop, hunk of roast beef from last week; slice deli meat, tempeh or firm tofu.

Remember to add more Orange Ginger vinaigrette, as the noodles not only need thorough coating but also soak up the sauce. I would also make the vinaigrette stronger-flavored to compensate, ie more salt, garlic, herbs.   Blend in tahini (sesame paste) and/or  peanut butter goop-ified with canola oil, and you get a dressing similar to the  “Sesame Chicken Salad” sauce. [what I mean is, either paste has to be well-blended with oil til goopy first before you create the dressing, or the paste will remain a sticky hunk.]

I like Sesame Chicken Salad, too, but it’s so ubiquitous in restaurants now, even in ‘fast-food’, that the quality really varies and can be very disappointing.  It’s so easy to make good quality noodle salad at home, and in quantities that keep.  All combinations are good, as long as you have a decent vinaigrette and do not overcook the noodles (mushy).

Cold Chinese-style spicy sesame noodles — with cold crunchy vinegary cucumbers and sliced napa cabbage — are incredible, both rich and refreshing at the same time. Totally worth the  saturated fats.  Ohhh!   Guess what I’m making today!

This Sunday: the versatile, super-healthful Cabbage family

Yup, focusing on Cabbage and its cruciferous clan this coming Sunday. Aunty Oxidant may visit!  Will taste Slaw made with its cousins kohlrabi, sweet napa cabbage, carrots, herbs, tossed in a healthful vinaigrette instead of mayo. 

Aunty Oxidant’s Nutrition Factoid:  Cabbage it starts losing its bountiful Vitamin C, an antioxidant, as soon as you cut it. So, try to make it fresh. Although I realize that is difficult when you make slaws as often as I do. I’ll research that. As you may have heard, all cruciferous family veggies are very high in anti-oxidants and therefore touted as having anti-cancer properties. Besides, they are high in water and fiber, which helps clear out cholesterol from your body. Eat slaw after those tempting cheese curds!

Photo shoot last night

My multi-talented artist friend Brad Dahlgaard came over last night to photograph a meal I prepared. Soon, you will see these mouthwatering images on this site (say, to replace that template “misty fall river” scene up there.)

As examples of the kinds of whole foods salads that I specialize in, I made:

Cold Buckwheat Noodle Salad and Kamut Salad  [Check out the gorgeous photos!]

    I also prepared small Raw Greens wraps, Korean BBQ style. This is a great way to enjoy the greens while we got ’em.

    Last Sun the kids and I made easy green roll-ups with bits of bread only. Last nite I grilled thin beef slices, chicken breast and firm tofu marinated/basted with Korean bulgolgi sauce (sweet & salty, like teriyaki). We wrapped these in a variety of raw leaves including beet leaves, young collard leaves, lettuce, baby mustard greens. Sliced cukes, scallions, garlic and dabs of Korean red pepper paste (like tomato paste) went inside too.

    Result is addictive!  Intense flavors cooled off by crunchy green vegetables.

    You can make green wraps with any well-flavored filling. Falafel, hummus, beans, fajitas, etc. The great thing is that the wraps are quite small and you put only a small chunk of meat or tofu inside, so you end up eating more raw veggies than you would otherwise!   Plus they’re fun to make.