Sesame Carrot and Cabbage Stir Fry

3 carrots, peeled and sliced thin

1 small cabbage or napa cabbage, sliced thin

1 small onion, sliced

1 garlic clove, minced

2 Tbsp ginger, minced

2 Tbsp sesame seeds

2 Tbsp sesame oil

¼ cup Tamari or soy sauce

Pinch of chili flakes

Salt to taste

1-2 cup cooked rice or rice noodles

On low to medium heat place a skillet with sesame oil, seeds, onion, garlic, ginger and pinch of chili flakes. Sauté until onions are translucent; add sliced carrots and cabbage and sauté for five minutes. Add Tamari sauce and let simmer for five minutes.

Serve with warm rice or rice noodles

Stir Fried Napa

½-1 head napa cabbage

12 oz firm tofu or 1 boneless skinless chicken breast.

1/2 cup vegetable broth or chicken stock

2 Tbsp tamari or soy sauce, divided

1 Tbsp seasoned rice wine vinegar

2 Tbsp sesame oil, divided

1-2 bell pepper, julienned

½ red onion sliced thin

1 Tbsp fresh ginger, minced

2 large garlic cloves, minced

pinch or two red pepper flakes

Salt and pepper to taste

Sesame seeds as garnish

Basmati or jasmine rice, for serving (optional)

Cook rice and set aside.

Cut the tofu into slices and press water out or cut chicken breast into thin slices. In a small bowl or measuring cup combine the stock, 1 tablespoon tamari and rice wine vinegar.

Heat a large wok or large skillet over med. high heat. Add 1 tablespoon of the sesame oil and swirl to coat, add tofu or chicken and stir-fry until golden (cooked through for chicken) about 3 – 4 minutes on each side. Add remaining tablespoon tamari/soy sauce, toss together for a few seconds and transfer to a plate.

Add 1 tablespoon oil, the garlic and ginger to the wok/skillet and stir-fry until fragrant then add red bell pepper and stir-fry for 1 – 2 minutes, or until it begins to soften. Add cabbage, stir-fry for 1 minute, add salt, pepper and red pepper flakes, stir-fry another 1 to 2 minutes, or until crisp-tender. Return the tofu/chicken and add sliced onions to the vegetable mixture, stir in stock/tamari mixture and stir-fry for another minute or, until it has just about evaporated. Remove from heat.

Serve with rice.

Squash and Napa Stew with Rice

2 cups zucchini or summer squash

1 napa cabbage

1/2 lb ground beef (optional)

1 ounce olive oil

¼ cup garlic scapes

1 tsp onion powder

1 tsp garlic powder

2 tsp iodized salt

1 cup beef stock

2 tsp Worchester sauce

½ tsp black pepper

1 tsp cumin

1 tsp curry powder

1 – 12 oz can diced tomatoes

3 bay leaves

Slice the zucchinis in half-moons and shred the napa cabbage.

Put olive oil in the pan over medium-high heat.

Add ground beef and garlic scapes to the pan with onion powder and garlic powder and cook until just starting to brown.

 Mix the remaining ingredients in a pan and let it simmer for 10-15 minutes or until tender.

 Serve with rice.

Roasted Root Vegetable Stew

2-3 pounds of root vegetables such as rutabaga, turnip, potatoes, carrots, daikon radish, and celery root, peeled and cut into chunks

1 head of garlic, the cloves separated and peeled

6 Tbsp olive oil, divided 3 Tbsp and 3 Tbsp

1 teaspoon Kosher salt

1/2 cup chopped onion

1 heaping tablespoon tomato paste

1 28-ounce can of whole peeled tomatoes

2 cups (packed) of chopped napa cabbage

2 Tbsp parsley chopped

Black pepper to taste

Tabasco sauce (optional, to taste)

Preheat oven to 400°F.

Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.  Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

Meanwhile, in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the parsley. Bring to a simmer, and then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.

Napa and Raw Beet Slaw

2-3 beets peeled and shredded

1/2 napa cabbage head

2-3 scallions sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

2 tablespoons extra virgin olive oil

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Peel and shred the beets. Thinly slice cabbage crosswise. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve. Makes about 6 servings.

Variation on a Mark Bittman recipe.

Napa and Radish Slaw with Creamy Sesame Dressing

1 head napa cabbage 

1 bunch Radish 

1 tablespoon plus 1½ teaspoons rice vinegar (seasoned or unseasoned)

1 tablespoon sugar

1 tablespoon soy sauce

1/2 clove peeled and minced garlic (about 1/2 teaspoon)

1/4 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 teaspoon cayenne powder

1 teaspoon toasted sesame seeds

1/2 cup mayonnaise

Slice napa thinly across the ribs then rinse and pat dry.

Cut the radishes into matchsticks or run across a grater.

Combine the vegetables and lightly salt. Place in strainer over a bowl and place a weighted item over the veggies for 15 minutes to press the excess moisture out. 

In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

Combine just enough of the dressing to lightly coat the napa/radish mixture and stir well. Sprinkle sesame seeds as a garnish.

Napa Cabbage and Cucumber Slaw

1 head napa cabbage

2-3 salad turnips, peeled and grated

1 cucumber, grated

½ cup seasoned rice vinegar

1 tbsp dark sesame oil

1 tsp ground ginger

1 tsp garlic powder

1 Tbsp basil, minced 

¼ cup soy sauce

Slice the napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the napa cabbage, salad turnips and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder, basil and soy sauce

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

Kimchi

1 napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

4 tablespoons Korean red pepper flakes

1 large daikon radish, peeled and cut into 1-inch matchsticks

2 bunches green onions, cut into 1-inch pieces

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, store kimchi in refrigerator.

Grilled Napa and Raw Beet Slaw

2-3 beets, peeled and shredded

1 napa cabbage head

2-3 scallions, sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

3 tablespoons extra virgin olive oil 

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Cut napa in half lengthwise and drizzle with 1tbsp olive oil. Grill until slightly charred and wilted. Set aside to cool then slice thin crosswise

Peel and shred the beets. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve.

Grilled Napa and Potato Salad with Sesame Garlic Scape Dressing

1 head napa cabbage, washed and cut in half length wise

1 lb of Superior russet potatoes large, diced

¼ cup olive oil

Heat grill to medium-high

Toss potatoes in 2 tbsp of olive oil and season with salt and pepper

Seal in an aluminum foil pouch and place on the grill and cook until fork tender (roughly 20 minutes). Turn once (varies from grill to grill). Be careful when checking the potatoes. If your pouch has a good seal you are going to have steam try to escape when you open it. 

Lightly coat the napa cabbage in olive oil and season with salt and pepper. Grill face down for 3-5 minutes then turn over and grill for another two minutes. 

Remove from heat and allow to cool to room temperature then roughly chop into bite size pieces. 

Combine napa cabbage with the cooked potatoes and toss with dressing. 

Can be served warm or chilled. 

The Dressing

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons soy sauce or tamari (gluten free)

1 garlic scape minced

2 tablespoons honey or brown sugar

2 tablespoons peeled and minced ginger

1 teaspoon toasted sesame oil

Combine ingredients and blend well or shake vigorously

Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.