Sesame Broccoli, Kale and Green Garlic Stir Fry

By Nella Mae Parks
Cook brown rice in 1:2 ratio, rice to water.
On medium heat, sauté Nella Mae’s baby broccoli or broccoli raab for three minutes. Add several large handfuls of chopped up kale and sauté until both are tender. Add minced green garlic from Grief’s Gourmet Garlic for 1-2 minutes at the end of the sauté. In a separate pan, toast sesame seeds, stirring constantly for 3-4 minutes. Serve vegetables over brown rice. Top with sesame seeds, another dash of sesame oil, rice vinegar, soy sauce, and sriracha or other Asian hot sauce.

Warm Asparagus Spinach Salad

From Flavors of Kentucky Cookbook,
by Sharon Thompson

Makes 4-6 servings.
Ingredients: Asparagus, olive oil, sea salt, penne pasta, onion, white wine vinegar, soy sauce, spinach/chard/kale, cashews, Parmesan cheese

Drizzle olive oil and sprinkle sea salt on1 lb asparagus and bake at 400 deg for 20 min, until tender. Cook ½ lb penne pasta. Combine ½ cup diced onion, 6 T white wine vinegar, 2 T soy sauce in blender. Add ½ cup olive oil gradually to blender. Combine ½ lb fresh spinach, chard, or baby leaf or chopped kale with pasta and asparagus in a large serving bowl. Drizzle with soy sauce dressing. Top with cashews and grated Parmesan cheese. Serve warm.

Chopped Thai Chicken Salad

Submitted by Sarah Ketchum from Pinch of Yum


2 boneless skinless chicken breasts
1 small head green cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya or mango (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

1) Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
2) Chop the cabbage into very thin pieces. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya/mango. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
3) Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
4) Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Cilantro Honey Salad Dressing with Curried Pecans

Courtesy of customer Debra Stevens, La Grande

From Debra: Your cilantro was transformed into a delicious sweet and tangy dressing. In blender I added:
•    One bunch of Nella Mae’s cilantro, including stems
•    Olive oil
•    Apple cider vinegar
•    Honey
Measure the ingredients to your taste.  Instead of croutons, I slowly toasted pecans in a little olive oil and lots of curry powder. Sprinkle chopped pecans on Nella Mae’s salad mix, top with cilantro dressing. Oh my gosh, the favors are fresh and tasty!