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May 31, 2018

Mizuna is a hardy, spicy Asian green that you can use like you would arugula—eat raw as a salad or on a sandwich, or sauté up with other veggies for a nice stir fry. Spicy flavor mellows out with cooking.

https://foodandstyle.com/mizuna-and-cucumber-salad-with-red-onion...

January 10, 2018

1 1/2 cups rice wine vinegar

2 tbsp honey

2 large cloves garlic peeled and crushed

1 chopped red chili pepper OR 1 tbsp red pepper flakes

1 head bok choy chopped

1 large cucumber thin half-moon sliced

1 small red onion thin sliced

4 radishes thin sliced

Salt and pepper to tast...

August 18, 2017

Adapted from Chef Natalie Janicka of Bear Tooth

2 Tbl Soy Sauce

1.5 Tbl Sesame Oil

2 Tbl Seasoned Rice Wine Vinegar

1.5 tsp Sugar

2 tsp Sambal Oelek 

2 c Celery/Cucumbers/Carrots (pretty much whatever veggies you want to make pickles out of) cut into sticks

2 Tbl crushed...

August 3, 2017

If you’ve never had it, tabbouleh is a traditional middle eastern salad made with couscous or bulgar wheat, cucumbers, tomatoes and fresh mint, parsley and lemon juice. It’s light and fresh, perfect as a summer side dish. The fresh herbs are key, and the use of kohlrab...

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