Recipes You Can Use

Napa Cabbage Salad

1/2 cup cashews
1 tsp canola oil
1 large carrot, grated
4 cups thinly sliced Chinese Cabbage
1 cup thinly sliced lettuce leaves (optional)
1/4 cup thinly sliced onion
1/4 cup chopped cilantro or parsley
For dressing:
1/2 jalapeno pepper, finely diced
1/4 cup rice vinegar
1 tsp sugar
1/4 tsp salt
1/4 cup olive oil

Heat cashews in the canola oil until lightly browned. Set aside. Combine the carrot, Chinese cabbage, lettuce, onion and cilantro. Whisk dressing ingredients together. Toss with the greens. Add cashews just before serving.

Fresh Salsa

Serve with your favorite chips or over your morning scrambled eggs.

5 medium tomatoes
1 medium red onion
3 cloves garlic
1 jalapeno pepper, seeded and minced ( or less for less hot)
2 tablespoons olive oil
2 tablespoons lime juice
1teaspoon ground cumin
4 dashes fish sauce ( optional )
1/4 cup chopped cilantro
salt and fresh ground pepper to taste

Puree the tomatoes in a food processor until large chunks are gone. Transfer to a large bowl. Chop the onion and garlic in the food processor for several pulses. Add to the tomatoes. Add rest of the ingredients to the tomatoes and mix. Let sit for 15 minutes for flavors to blend. Salt and pepper to taste.

Broccoli-Sausage Pasta

1 medium onion
3 Tbsp olive oil
2 cloves garlic
1 Tbsp fennel seed
1 cup broccoli florets, plus stem peeled and chopped if desired.
1 lb lamb sausage, chicken sausage, or kielbasa
1 tsp red pepper flakes (or fresh hot pepper)

Saute onions in olive oil until translucent, add garlic, fennel seed, and sausage, and cook until sausage is just cooked through. Add broccoli, cook for 2 to 3 minutes until the florets are bright green and sill crunchy. Add pepper flakes, salt and pepper to taste, and serve over fresh pasta.