International Flavors

It’s week 4 of CSA and we’re having a blast sharing recipes and ideas with you. We know that everyone has different taste preferences and cooking styles, and we’d love to hear from you. What items from the share are stumping you? Or maybe you’re just looking for a new way to prepare it? Would you like to see more recipes feature a one-dish complete meal? Please let us know what would be helpful to you.

Is anyone watching the World Cup (soccer)? In the spirit of international friendship, we’re featuring recipes inspired by cuisine from different parts of the world (french dressing, Chinese-inspired stir-fry and Mediterranean hummus.)

Chinese Cabbage Salad

We were thrilled to get a Chinese Cabbage in the share last week. Last summer we discovered this delicious salad. It’s sweet and peanut-y and has a nice crunch.

Serves about 15 side salads, or 7-8 larger salads. It makes great leftovers, or is a great dish to share at a gathering.

  •  2-2.5 lbs Chinese Cabbage (also known as Nappa Cabbage)
  • 5 scallions (green onions)
  • 3 packages Ramen Noodles ( optional)
  • 1/2 cup butter (optional)
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup sesame seeds (optional)
  • 3/4 cup peanut oil (we usually substitute 3 Tbsp peanut butter and add olive or grape seed oil to equal 3/4 cup – just shake it up in a jar or mix it in a bowl first)
  • 1/2 cup sugar (or sweetener of your choice)
  • 1/4 cup rice vinegar
  • 2 Tbsp soy sauce
  1. Wash and thinly slice your cabbage in a large bowl.
  2. Slice your scallions and add them to the bowl (you can use both the white/red end and the greens)
  3. We usually skip the ramen noodles. We might add some raw or toasted almonds and then move right onto the dressing. Feel free to skip ahead to step 5.
  4. Open the ramen noodles, place them in a gallon ziplock freezer bag and crush them with a a meat tenderizer (or rolling pin, wooden spoon, etc.) Melt butter in a large skillet over medium heat and add the almonds, sesame seeds and noodles. Cook until crunchy and toasty brown. Set aside to cool.
  5. Start the dressing: in a small bowl or jar, add the peanut oil (or peanut butter/oil mixture. You can microwave the peanut butter and oil for 30 seconds to help the peanut butter dissolve, but I have always skipped this step.) I usually just had the soy sauce, rice vinegar and sugar to the oil mixture and dress the salad. If you’re feeling more ambitious, move on to step 6.
  6. Pour the oil mixture, sugar, rice vinegar and soy sauce into a medium sauce pan. Let it hard boil and set aside to cool.
  7. Toss the cabbage and scallions with the crunchy noodles mixture and the dressing and serve.


makes about 3 cups

[photo credit]

[photo credit]

Homemade hummus is actually fairly quick and easy.  You can dip fresh veggies, pita chips, etc.

  • 2 cans (15 1/2 ounces each) chickpeas
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup tahini, well stirred
  • 2 cloves garlic, chopped (or about 2 garlic scapes)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 1/4 tsp salt
  •  Extra-virgin olive oil, for serving (optional)(we like to add about 1/4 cup)
  • Paprika, for serving (optional)
  1. Keep 1/4 cup of liquid from the can, rinse and drain chickpeas in a colander.
  2. In a food processor, blend the chickpeas, liquid, lemon juice, tahini, garlic, cayenne and salt.
  3. Slowly add the oil while the processor is running. Or you could just pour into a serving dish and drizzle with oil.
  4. Taste your hummus. If you like more garlic, or lemon, or want to add roasted peppers, go for it.

Carrot Fruit Salad

[photo credit]

[photo credit]

Serves 2

  • 1 orange
  • 3 large carrots (grated)
  • 1 apple, chopped
  • 1/2 cup craisins
  • 1/2 cup pistachios, shelled
  • 1/4 cup orange juice
  • 1/2 cup greek yogurt
  • 2 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 2 tsp poppy seeds, sesame seeds, or chia seeds
  • 1/4 tsp ginger
  • a sprinkle of dried, shredded coconut would be a a delicious addition
  1. Add the fruit and nuts to a bowl and gently mix. In a separate bowl, mix the remaining ingredients and pour over the fruit. You can serve them in cute little orange peel bowls (just cut the oranges in half, cut around the edge with a knife, scoop out the peels and use the fruit to in the salad.)

Bok Choy Stir Fry

Makes approximately 4 servings, adding more veggies makes more servings

  • 1 bok choy
  • 2 cloves of garlic, or its equivalent in green garlic or garlic scapes
  • 1 medium onion or 1 bunch of scallions
  • 2 Tbsp stir-fry appropriate oil: grapeseed, peanut, vegetable etc.
  • Optional veggie additions: snow peas, summer squash, broccoli, kohlrabi, etc.
  • protein of your choice: chicken, steak, seitan, tofu: cook in a separate pan beforehand, chop into small pieces

Basic stir fry sauce:

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar (or honey or maple syrup)
  • 1/4 apple cider vinegar
  • 1/4 cup water
  • 1 tsp corn starch


Chop the bok choy, garlic, onion, and any veggies you’re adding into small pieces.  Mix the ingredients for the sauce together in a small bowl, the extra water and corn starch are optional, it does help thicken the sauce if you like the consistency of restaurant stir fry sauces. If you like rice with your stir fry start it before you begin anything else.  I (Josh) usually do about 1 1/2 cups of rice in a rice cooker, add water until it is one fingernail taller than the rice, and set to cook.

1. While the rice cooks, heat the oil in a frying pan on high heat (I set it between 6 and 7 on a burner that goes up to 9).  When a drop of water flicked into the pan sizzles, add the garlic and cook for one minute, then scoop out and save for the end.  I heard this tip from The Splendid Table on NPR, frying the garlic imparts its flavor into the oil, removing it keeps it from getting charred.

2. Add the chopped onions, stirring occasionally until they are translucent.  Add vegetables like peas or summer squash, stir fry for 2-3 minutes, add the bok choy, stir fry for 1-2 minutes or until leaves are slightly wilted.

3. Add the cooked protein of your choice, the garlic, and the sauce and stir for 1 minute.  Remove from heat, serve immediately with rice.  Split leftovers into lunch containers and feel like a boss.

Catalina Dressing

This is one of my all-time favorite dressings. I (Beth) grew up eating french/catalina dressing on my salads. No Ranch, no Italian, no balsamic. I knew what I liked and I stuck to it. I’ve since expanded my comfort zone for dressings, but this one will always be my go-to dressing. It brings a great sweetness and zing  to any simple garden salad.

makes about 1.5 cups of dressing

  • 1/4 cup ketchup
  • 1/4 cup white wine vinegar
  • 1/4 cup onion, lightly chopped
  • 3 Tbsp sugar
  • 1/2 tsp paprika
  • 1/2 tsp soy sauce
  • 1/2 cup grape seed oil
  • salt and pepper, to taste
  1. Puree first 6 ingredients in a blender until smooth.
  2. Slowly add the oil while blending, until emulsified. Salt and pepper to taste.
  3. Pour into a jar. Shake well before serves. Stores about 3 weeks in the refrigerator, but I bet it will be gone before it spoils.
Aside | This entry was posted in bok choy, cabbage, carrots, garlic, green onion and tagged , , , , . Bookmark the permalink.

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