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« 3rd CSA Share: Carrots, Turnips and Cabbage | Main | 4th CSA Share: Snap Peas, Chard & Kale »

May 27, 2010

Comments

Meghan Klasic

We made a stir fry using a lot of the veggies: kohlrabi, turnip, cabbage, carrots, shitake mushrooms, bok choy... the sauce we made was a very simply combo.

Served it all over quinoa. DELICIOUS!
Recipe is at: http://itsnotjustaboutthecupcakes.wordpress.com/

Amanda Delabar

Super easy but we made the best soup with vegtable broth, chinese cabbage, carrots, garlic, leek and onion. A little smoked paprika and cilantro at the end and it was delicious!

Kristin

My husband like to make roll-ups with the leaves, using chicken salad, tuna salad, or even stir-fried meats with vegetables. He is on a very restricted diet for Saturated Fats, as he has hereditary high-cholesterol. He also tries to keep his consumption of refined carbs down, so this way he gets his favorite roll-up sandwiches with a healthy twist.

Tatiana

Was very daunted by the cabbage but so far, have made stuffed cabbage leaves (filling was pan fried marinated tofu and rice) with tomato and white bean sauce baked on top. Also made a cabbage salsa with black beans, lime, cilantro, avocado, tomatoes, and cilantro, all served over rice. Actually found a recipe for quick kimichi and am thinking of trying it out!

Abby

I'm debating between a slaw with grated carrot and cider vinegar, 5 spice powder, a little dark sesame oil and agave--or one with lime juice, fish sauce, sri racha and cilantro. Certainly there's enough to do both. The kimchi is tempting too.

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