Winter 2012 issue - Serving size 1 1/3 cup, 40 gr Carb - 240 calories EXCHANGES: 2 vegetable 2 starch 2 lean meat

ready in about an hour; serves 6
You might need to buy:
  • chopped green sweet pepper
  • sliced carrots
  • sliced bok choy
  • celery
  • crushed red pepper
  • cornstarch
  • grated fresh ginger
  • hoisin sauce
  • reduced-sodium chicken broth
  • cooked brown rice
  • cashews
  • sliced green onions

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Dressing adapted from Mollie Katzen’s The New Moosewood Cookbook
Yield = 1.5 cups
Notes: the first time you make this dressing it will likely taste a little flat. I find it hard to get the seasoning right because of the warm temperature of the mixture and often make adjustments the following day or after it has cooled in the fridge. I never find the 2 teaspoons of lime juice to be enough and almost always add the juice of a whole lime depending on its size. The dressing will feel really thin — too thin — but it works. I add the sesame oil for both flavor and body, but this is not in the original recipe, so feel free to leave it out if you don’t like that flavor. And I add a hefty dose of Sriracha, not only for heat but for flavor — it provides a nice bite in addition to heat. I like to make the dressing a day in advance to allow the flavors to meld and to let it cool down, but you can always stick it in the freezer to let it cool down faster. Alternatively, you can make the dressing in the food processor using cold water.

You might need to buy:
  • cucumbers
  • scallions
  • Peanut Dressing::
  • boiling water
  • cider vinegar
  • Sriracha to taste


You might need to buy:
  • green onions
  • soy sauce
  • honey
  • Sesame oil
  • vegetable oil
  • - 2 Tbs Crushed Red Pepper
  • cilantro
  • chopped peanuts

from A Year of Slow Cooking
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You might need to buy:
  • --2 cloves of minced garlic
  • --1/4 cup orange juice
  • --1/4 cup honey
  • --fresh broccoli florets

“Miso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.”

You might need to buy:
  • water
  • miso paste
  • soy sauce
  • chopped broccoli florets
  • sliced mushrooms
  • instant ramen noodles
  • salt
  • crushed red pepper flakes

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serves 2
You might need to buy:
  • crushed & finely chopped lemongrass
  • sesame oil
  • ketchup or tomato puree
  • Tbl of water
  • brown sugar
  • Tbl light soy sauce
  • eggs

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Recipe makes 24 potstickers; cook 12 at a time. They freeze beautifully. Freeze them in a single layer, and once hard, put them in a zipperlock bag for storage.

You might need to buy:
  • finely minced Napa or Chinese cabbage
  • table salt
  • pork
  • Soy sauce 4 tsp
  • ground black pepper
  • minced clove of garlic
  • fresh grated ginger
  • egg whites
  • Dipping Sauce:
  • Dipping sauce:
  • Soy sauce
  • rice vinegar
  • Mirin
  • water
  • chili oil
  • toasted sesame oil

From the Eating Well
fast & Flavorful Meatless Meals cookbook —

serves 6
You might need to buy:
  • canola oil
  • grated fresh ginger
  • Tba brown sugar
  • vegetable broth
  • reduced-sodium soy sauce
  • thinly sliced bok choy greens
  • chopped fresh cilantro

“Place steak in the freezer for 15 minutes before slicing. The meat will firm up so you can cut it into perfectly thin strips.”

serves 4
You might need to buy:
  • vegetable oil
  • minced peeled fresh ginger
  • fish sauce

Father’s Day 2012 – a great way to use your lettuce from the CSA. Not a neat meal, but tasty. I added a couple of carrots, shredded, and a can of water chesnuts.

You might need to buy:
  • ground turkey
  • grated ginger root
  • minced red onion or shallots