- Purple Pac Choi
- Organic sweet potatoes (Watkins Farm--Oxford, NC)
Local Food Hub:
- Fresh ginger (Planet Earth Diversified--Standardsville, VA)
- Tuscan kale
From our house-made menu; modified for purple pac choi
Peanut Soba Noodles with Rainbow Veggies
Serves 4 to 6
8 oz soba noodles
Purple pac choi, sliced
1 red bell pepper, thinly sliced
2 medium carrots, cut into coins
3 medium cloves garlic, minced
1 thumb-sized piece of ginger, peeled and minced (Try using the fresh ginger--no need to peel!)
1/4 cup tamari-style soy sauce
3 TBSP sesame oil
2 TBSP brown sugar
1/8 TSP crushed red pepper flakes
1/2 TSP salt
1/2 medium cabbage, thinly slice
1 TBSP rice vinegar
1/2 cup salted peanuts
1/2 bunch cilantro, coarsely chopped
1/2 bunch scallions, thinly sliced
In a small bowl, whisk together garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
Remove ribbons of soba noodles and place pasta in 8 cups of rapidly boiling water. Stir to seperate. Cook for 2 to 5 minutes or until just tender. Rinse in cold water and drain. In a large bowl, submerge in cold water and seperate noodles with hands. Drain and rinse with cold water again.
In a large bowl, add soba noodles, bok choy, pepper, carrots, cabbage, scallions, cilantro, and peanuts. Add ginger-garlic sauce to noodles and veggies and toss to coat. Enjoy!
From Saveur November 2015; modified for kale
Shredded Kale Salad with Roasted Sweet Potatoes and Cashews
Serves 6 to 8
2 lb. sweet potatoes, peeled and cut crosswise into 1⁄2-inch-thick slices
1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
1 tbsp. cumin seeds
1 tbsp. thyme leaves
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tbsp. fresh lime juice
1 tsp. minced ginger
Kale, stems removed, leaves thinly shredded (6 cups)
2 oz. goat cheese, crumbled
1⁄4 cup roasted, unsalted cashews, roughly chopped
Heat the oven to 400°. On a rimmed baking sheet, toss the sweet potato slices with 2 tablespoons of the palm oil, the cumin, thyme, and garlic. Season with salt and pepper and roast the sweet potatoes, flipping once halfway through cooking, until golden brown, about 40 minutes. Transfer the potatoes to a rack and let cool.
Meanwhile, in a small bowl, combine the lime juice and ginger and let stand for 10 minutes to soften. Whisk in the remaining 1⁄4 cup palm oil until emulsified and then season the vinaigrette with salt and pepper.
To serve, place the greens in a large bowl and toss with 1 tablespoon of the dressing, massaging it into the greens for about 5 minutes. Transfer the greens to a serving platter, top with the sweet potatoes, and sprinkle with the goat cheese and cashews. Serve with the remaining dressing on the side.