Characteristic: sauce/dressing

[caption id="attachment_5881" align="aligncenter" width="640"] This version didn't have mizuna but had cabbage in it instead.[/caption] This is a robust, bright salad that is begging for seasonal adaptations, protein additions (leftover chicken) etc. It can be made vegan with a non-dairy substitute for the yogurt. And it’s good the next day, if a bit softer.... Read more »

I had a green salad dressed with a light peanut sauce at Smallwares (a restaurant in NE Portland) a few years ago which inspired me to create this one. I’ve never tossed a green salad with this kind of dressing and was delighted to discover the combination.   This is another CSA Heavy Hitter recipe in that you can adapt the salad and sauce ingredients to suit your taste/what you have in the fridge and pantry. You can make the sauce spicier, you can add different vegetables, and so on and so forth.... Read more »

  This cool, creamy Greek side/spread/dip is good with most anything. Scoop it on toasted bread, add it to pita or regular sandwiches. Top boiled potatoes with it or thinly sliced broiled beef or dollop it on toasted baguettes (sliced the length of the loaf) after you've rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.   You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And if you don't have dill use cilantro, basil, parsley, oregano--not authentic but all delicious!... Read more »

This is a simple, fresh salad perfect for either red leaf or butter lettuce. Quantities are a matter of taste and availability. ... Read more »

  --adapted from my friend Jody Berry   Feel free to halve the recipe or change the ratios a bit--the above photos reflect half of the below recipe.   It's perfect in fish tacos or as an enchilada sauce or just with chips or with beans.... Read more »

I especially love cilantro made into a sauce. I made this one day when I had a bedraggled looking bunch in the fridge and it made the dinner. It's delicious on any grains or fish or with steamed or roasted veggies. It's lovely over roasted or boiled new potatoes and/or carrots with some thinly sliced spring onions. It's a dip, a sandwich spread, and a dressing.   You can substitute parsley for the cilantro for an equally vibrant sauce or mix the two; just discard the parsley stems. You can also vary the sauce by adding fresh hot peppers (jalapeno, serrano, etc.) or a chunk of sweet onion or a pinch or two of cumin. You can thin it with water or cream. You can make it smooth and uniformly green in a food processor or quickly chop it by hand, as above. [caption id="attachment_12470" align="aligncenter" width="660"] A version with parsley instead of cilantro.[/caption]... Read more »

Give chard leaves a quick blanch and make a savory treat you’ll want to spread on/dress everything or just eat by the spoonful. You can mix chard and kale leaves here as well.   It’s a very adaptable recipe. It's wonderful, loosened a bit with warm water, tossed with boiled or roasted potatoes and/or carrots. I also use the pesto, stirred in to scrambled eggs or a savory bread pudding, as a sandwich spread, on quesadillas, as a dressing for pasta or roasted vegetables (be sure to loosen it with a little hot pasta cooking water before tossing it with pasta). You can mix it with fresh goat cheese for a lovely little crostini.   Like many of my recipes, the quantity of ingredients can be adapted to your taste and what you have on hand. This pesto keeps well in the fridge for 4-5 days so feel free to make a bigger batch if you have everything on hand.... Read more »

--adapted from Food52 by Amanda Hesser   This is delicious and one of my favorite ways to eat Napa cabbage. Trust that the sauce will come together. The egg works wonders.   Serves 4 to 6... Read more »

This is my go-to, quick slaw to use with any kind of cabbage, even Napa (like the gorgeous purple Napa above). I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.   The dressing is delicious and good on most anything--a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.  ... Read more »

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized. The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.   Yields about 14 4-5 inch pancakes.... Read more »

I pulled together this dinner (as well as a green salad with a peanut dressing, using the same peanut sauce) in about half an hour for my hungry family after being out of town for the day. It once again goes to show that having a decently stocked pantry (I had spices, peanut butter, ginger, a lime, plain roasted peanuts and rice on hand) in combination with some fresh produce, can make for a wonderful, quick meal. And you can use a combination of vegetables. You could by all means use kohlrabi here as well. And you can boil the vegetables if you're even shorter on time just be sure not to overcook the broccoli.   If you have time to toast whole spices and pound in a mortar or quickly grind in a spice grinder by all means do so. The dish will be extra flavorful.... Read more »

This is a delicious and beautiful variation on regular pesto. And if you have cooked or roasted beets on hand it’s very quick to pull together. You can serve over grains, hardboiled eggs or other egg dishes or roasted vegetables or as a spread or dip. I don't use it over pasta, however, as somehow the even pink coating doesn't seem quite right to me. ... Read more »

--adapted from Bean by Bean by Crescent Dragonwagon   A different twist on chicken salad and lovely for a summer meal. You may have dressing leftover and can use it on boiled potatoes, or with any number of vegetables, raw or cooked or with albacore tuna as well.  ... Read more »

  This is a very herb-heavy variation of my favorite Asian noodle salad.I like this tossed with lots of toasted peanuts which turns it into a light meal-in-one for a hot summer night. You can also use fewer vegetables and really focus on the herbs. This looks like a long, complicated recipe but it is not. Shake up the dressing, cook noodles, wash herbs and cut a few vegetables and you are there.... Read more »

I like a slightly higher nut to green ratio in arugula pesto as the sweet richness of the nuts balances the intensity of the arugula. A handful of sorrel leaves or parsley is a nice addition or substitute either for a bit of the arugula if your arugula is on the strong side.   This pesto is good with pasta, or boiled or roasted potatoes or as a spread on toast or with eggs. It is best used within a day or two of making it as it can turn a bit bitter.... Read more »

The first time I made these for dinner I ate  2/3 of it by myself. This is a strong, fresh flavored dish. I make it just with Brussels sprouts or a mixture of cauliflower and Brussels sprouts or just cauliflower. You can certainly use broccoli or other roasted vegetables too. To make it vegetarian substitute 2 tablespoons soy sauce or tamari for the fish sauce.... Read more »