Scallion Pancakes



  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil


  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus



  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus


  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée



  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil


  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Cabbage Slaw

intervale 10.jpg


  • 1/4 Cabbage, Chopped

  • 2 Carrots Shredded

  • 1/4 Cup Apple Cider Vinegar

  • 1/4 Cup Oil

  • 1/4 Cup Cilantro Chopped

  • Salt and Pepper


  1. Prepare Cabbage and Carrots

  2. Combine all ingredients in large mixing bowl

  3. Stir until all ingredients are coated evenly

Spicy Stir-Fried Cabbage

intervale 4.jpg


  • 1/4 Cabbage Chopped

  • 3 Carrots, Julienned

  • 1/4 Cup Chopped Shallot

  • 1 Clove Garlic Chopped

  • 1/2 Hot Pepper, sliced into thin circles or finely diced

  • 2 Tsp. Soy Sauce

  • 1 Tsp. Canola Oil

  • Salt to Taste

  • 1/4 Cup Chopped Cilantro


  1. Add oil to large nonstick pan and heat over medium heat.

  2. Add shallots and garlic, and cook until brown over medium-high heat

  3. Add carrots and cook for several minutes until they begin to tenderize

  4. Add Cabbage, soy sauce, cilantro and salt

  5. Cook until all ingredients have softened and sauce is absorbed into veggies

  6. Add in hot pepper, stirring well to evenly incorporate the spice

  7. Serve how with steamed rice, noodles, or as a side dish to your protein of choice.

Cabbage & Sweet Onion Slaw

Cabbage & Sweet Onion Slaw

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer/Fall/Winter | Type: Veggie Side | Diet: V/GF

This is one flexible slaw! You could make it with red cabbage instead of green, use scallions instead of onions, or dress it with olive oil (or walnut oil, or sunflower oil) instead of the sesame oil. 

  • 1/2 green cabbage
  • 1 carrot
  • 1/4 sweet onion
  • 1/3 cup sesame oil (plus more to taste)
  • a few splashes of white wine vinegar
  • salt & pepper to taste
  1. Cut the core out of the halved cabbage, cut the cabbage into strips, and then do a rough chop on the strips. Toss the cabbage bits into a salad bowl.
  2. Rinse the carrot and grate it into the salad using the large holes of a box grater. 
  3. Mince the onion. Add to the salad bowl.
  4. Dress the veggies with sesame oil, vinegar, salt, and pepper. Taste, and adjust the seasoning as desired. 
  5. Serve with grilled and roasted meats. 

Napa Cabbage Slaw


Napa Cabbage Slaw

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: V, GF

This simple slaw can be used as a crunchy topping on sandwiches, or as a side dish in its own right. You can use any acidic ingredients you like to brighten it up, from lemon juice to lime juice to white wine vinegar. And, you can also mix in mayo or sour cream for a creamy variation.

  • 1/4 Napa cabbage, shredded

  • 1 large carrot, grated (you can use the largest holes on a box grater)

  • 1/2 red or yellow onion, grated (as with the carrots, you can use the largest holes on a box grater)

  • 1/4 cup sunflower oil

  • 3 tablespoons lime or lemon juice, or vinegar

  • 2 teaspoons salt

  • a few grinds of pepper

  • chopped cilantro or parsley, if desired

  1. In a large mixing bowl, combine all of the ingredients. Mix (I like to use a pair of clean hands).

  2. Taste for seasoning. Does the salad need more acidity? Then add more lime juice, or vinegar. Does it need more salt? Depending on whether you're eating it as a salad on its own, or using it as a garnish, you may want to season a bit differently.

Tender Profile | Napa Cabbage


Napa Cabbage, a.k.a. Brassica rapa, subspecies pekinensis

Who am I?

  • Plant family & botanical details: Brassicaceae. Napa cabbage originated in China, and is more closely related to bok choy than to green cabbage. 
  • Harvest season: Summer and fall
  • Great source of*: Vitamin C

How to care for me:

  • Store me whole in a plastic bag in the crisper section of your fridge for up to a week! Wash me directly before use. 


  • I have a mild taste, and with a neutral palette there are endless options for pairings.
  • I'm great with cilantro, ginger, garlic, scallions, sesame seeds, tofu, vinegar, soy sauce, pork, scallops, and salmon.

How to cook me: 

  • I am delicious raw, but also am a wonderful ingredient in soup, slaws, and stir fries.
  • I can also be preserved, and am a main ingredient in a kimchi or sauerkraut.

Fun Facts:

  • I am the most popular cabbage in supermarkets worldwide.
  • I once was considered the patriotic vegetable of China, and am still a mainstay of rural Chinese winter cooking.
  • The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).

Roasted Cabbage Slices

roasted cabbage slices

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Side - veggie | Diet: Vegan/GF/DF

This is a quick and easy way to prepare cabbage, with minimal work.

  • ½ green cabbage
  • Olive oil
  • 1 teaspoon salt
  • A few grinds of pepper
  1. Preheat oven to 375. Examine your cabbage. Does it need any trimming? Usually you’ll want to cut a little bit off of the stem end to remove any browning. Does the outer leaf look good? If not, compost it!
  2. With the cabbage standing on its stem end, cut off two of its “cheeks,” leaving the center intact. You can save the cheeks for slaw. Then, slice the remaining cabbage into four slices, through the center. 
  3. Place the slices on a baking sheet. Drizzle liberally with olive oil, and sprinkle with salt and pepper.
  4. Roast, checking every 15 minutes, until the stem is tender. You can figure this out by poking it with the tines of a fork. If they easily go through, the cabbage is done. Depending on your oven, and the thickness of the cabbage slices, this may take between 30 and 45 minutes.
  5. Serve with some of your homemade mayo, soy sauce, or hot sauce.

Cabbage & Carrot Slaw with Homemade Aronia-Cider Mayo

Cabbage & Carrot Slaw with Homemade Aronia-Cider Mayo

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Side - Veggie | Diet: Omnivore/GF/DF

The homemade mayonnaise gets its bright pink color from the aronia berry apple cider reduction we added. Making your own mayo is a great way to feature fresh eggs, and only takes a few minutes!

  • 2/3 cup sliced almonds (optional)
  • 1 teaspoon sunflower oil, or another oil you prefer
  • Salt to taste
  • ½ cabbage
  • 3 carrots
  • 1 recipe homemade mayo
  • 3 tablespoons aronia-cider reduction
  • Pepper, to taste


Homemade pink mayo!

Homemade pink mayo!

  1. Preheat the oven to 350 degrees. Pour the almonds onto a baking sheet, drizzle with oil, and season with a sprinkling of salt. Toast the almonds until golden brown, between 5 and 10 minutes, depending on your oven. When they’re the color you like, remove from the oven and turn off the heat. Set aside.
  2. Meanwhile, examine your cabbage. Does it need any trimming? Usually you’ll want to cut a little bit off of the stem end to remove any browning. Does the outer leaf look good? If not, compost it!
  3. Cut the cabbage into thin strips, and place the strips into a large bowl. Wash the carrots, and grate them on the side of a box grater that has the largest holes. If you don’t have a box grater, you can cut the carrots into half-moons, or any other shape you desire. Add the carrots to the cabbage in the bowl.
  4. Into 1 recipe of homemade mayonnaise, whisk 2 tablespoons aronia-cider reduction. Taste the mayonnaise: it should be tangy, and salty, and sweet, and delicious. If you don’t get enough of the flavor of the cider, add another tablespoon cider reduction.
  5. Stir the mayonnaise into the cabbage and carrots. Grind in some black pepper, and mix. Taste for seasoning. Does it need more salt? Do you like the level of acidity? Is it peppery enough? Adjust as needed.
  6. Top with toasted almonds.

Stir Fry Beef with Cabbage and Sweet Potatoes

stir fry beef and vegetables.jpg

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore

We featured roasted sweet potatoes in both this recipe and our fried rice recipe. The best strategy is to make a big batch of roasted vegetables, then store them for meals throughout the week! You can also add bok choi and pea shoots to this dish if they're left over in your fridge!


  • Sweet potatoes
  • 1/2 green cabbage, thinly sliced
  • 1 onion, thinly sliced
  • 1 lb stir-fry beef, defrosted and dried off
  • salt and pepper
  • oil for cooking
  • optional: soy sauce or chili sauce for serving, maple-miso sauce


  • Preheat your oven to 350F.
  • Toss sweet potato wedges in oil until they are lightly coated. Spread evenly on a roasting pan and roast for about 30-40 minutes, or until they have caramelized brown edges.
  • In one pan, heat oil over medium heat (it's hot when it's slightly shimmering). Add onions, cook for 1-2 minutes, then add cabbage. Cook, stirring occasionally, until cabbage is done to the tenderness that you prefer.
  • In a separate pan, heat oil over medium heat. Season beef with salt and pepper, then add to the pan to cook. Brown on one side (2-3 minutes), and then turn, and brown the other sides. 
  • Add beef and roasted sweet potato to cabbage and onion (also add pea shoots and bok choi if you would like)

Colcannon (Irish-Inspired Potatoes and Cabbage)


Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegetarian

Colcannon is an Irish dish that pairs potatoes, cabbage, and onions together for a hearty side dish. It came to mind with St. Patrick's day just around the corner! It's also a very appropriate dish for March's seasonal vegetables. Enjoy!


  • 5 small potatoes potatoes, scrubbed
  • 1/2 one green cabbage, sliced very thinly or shredded
  • 1 yellow onion, sliced thinly
  • salt and pepper to taste
  • oil for cooking
  • 6+ tbsp butter (if you ask us, the more the better for a dish like this!)


·      Boil potatoes for 10-15 minutes or until fork tender

·      Meanwhile, in a large pan, melt 4 tablespoons of butter. Add onion, and cook for 1-2 minutes, then add cabbage. Cook over medium-low heat, stirring occasionally, until the onions have caramelized and the cabbage is almost translucent.

·      When the potatoes are tender, drain them, then add 2+ tablespoons of butter, and mash the boiled potatoes. Add salt and pepper, and any other secret ingredients you might like in your favorite mashed potato recipe!

·      When the cabbage and onions are cooked, stir them into the mashed potatoes.

This is a great side dish for a snowy night!

Fresh Veggie Rainbow Spring Rolls


Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type:  Main Dish | Diet: Vegan - Vegetarian - GF - DF


From your basket:

·      2 Rainbow carrots, shredded

·      2 turnips, cut into “matchsticks”

·      Red cabbage, thinly sliced (if you have any left over from last week’s basket)

·      Pea shoots


From the pantry:

·      Salt and pepper

·      Rice paper spring roll wrappers

·      Soy sauce



1.     Prepare all of your veggies, chopping or grating them into thin slices. Sprinkle with salt and pepper.

2.     Follow the instructions on the packet of how to prepare rice paper rolls.

3.     Layer the veggies in the roll and wrap up tight, tucking in the sides as you roll.

4.     It may take a few tries to make it look good, but they will all taste good!

5.     Serve with soy sauce, peanut sauce, or your favorite dipping sauce of choice. 

Apple Cider Braised Cabbage with Sausage


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Meal | Diet: Omnivore - GF


From your basket:

  •       ½ head of red cabbage
  •       1 small red onion, halved and thinly sliced
  •       ½ cup apple cider

From the pantry:

  •       1 tbsp butter
  •       Salt and pepper to taste
  •       2 tbsp cider vinegar
  •       ½ cup water



1.     In a large pot, melt butter over medium heat.

2.     Add onion and cook until onion softens, 4 to 6 minutes.

3.     Add apple cider and bring to a simmer with medium-low heat.

4.     Stir in red cabbage and season with salt and pepper.

5.     Add vinegar and water. Turn up the heat to bring to a boil. Then turn down the heat to medium-low to reduce to a simmer, cover, and cook until cabbage is tender, 20 to 25 minutes.

7.     Season with salt and pepper to taste.


To cook sausage:

  • First, thaw the sausages. After they're thawed, you can poke a few holes into the casing with a fork - but not too many or you will let all the flavor & juices out as they cook!
  • Put your pan or griddle on a medium heat, and add a small amount of oil
  • Add the sausages to the pan cook for 10-12 minutes, turning often, until they are browned all around.

Parsnip and Cabbage Frittata


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore Vegetarian - GF


From your basket:

  • ·      ½ cup red cabbage
  • ·      ½ cup parsnips, finely chopped
  • ·      ¼ red onion, diced
  • ·      ¼ cup grated Chin Clip cheese
  • ·      6 eggs

From the pantry:

  • ·      Salt & Pepper


1.     Preheat oven to 425˚F.

2.     Heat oil in an oven safe pan (a cast iron skillet works great).

3.     Sauté red onion in the pan until translucent.

4.     Add cabbage and parsnips and continue to sauté until soft. About 10 minutes. Season with salt and pepper.

5.     Crack eggs into a bowl and whisk together.

6.     Spread veggies across pan and then pour eggs over top. Make sure your pan is well greased and hot. At this point, you should not prod at the pan again or try to stir your veggies around.

7.     Let eggs set up in pan for 5-7 minutes, letting the edges firm up.

8.     Sprinkle with cheese and pop the entire pan into your hot oven.

9.     Let bake until golden brown, 15-20 minutes. 

Noodle Bowl with Roasted Squash, Cabbage, and Mushroom


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - GF - DF

This recipe combines your leftovers from the week in a new and tasty way! You may also want to add a soft boiled egg!


From your basket

  • Joe's Kitchen Chicken Broth
  • Roasted Butternut Squash
  • Cabbage, thinly sliced
  • Mushrooms

From the pantry

  • Salt and pepper
  • Rice noodles
  • Soy sauce



1.     Prepare rice noodles according to package instructions.

2.     Heat chicken broth over medium-low heat.

3.     Pour chicken broth over finished and drained noodles in a small bowl.

4.     Add in your veggies! Roasted Squash, sauteed cabbage, and mushrooms. 

5.     You might also fry some extra wontons wrappers and add them to the edge of your noodle bowl.

6.     Enjoy! 

Cabbage, Mushroom and Onion Wontons - Steamed or Fried!



1.     Place cabbage in a pan with oil, salt, and pepper.

2.     Cook down, 4-5 minutes, then add half a cup of water to steam, covering with a lid.

3.     Steam until most of the water has evaporated, about 5 minutes.

4.     Remove cabbage from the pan, then add mushrooms and onions. Sauté until onions are translucent, about 5 minutes.

5.     Add cabbage back to pan. Add soy sauce, red pepper flakes, salt and pepper.  Cook together for another 5 minutes. Remove from heat. Let cool before folding into wonton wrappers.

6.     Fold your wontons into whatever way is most comfortable for you. For steaming, we recommend folding into a style that gives a “bottom” to comfortably fit on the pan while steaming. For frying, it is best to have two flat sides that can be easily placed in oil and fried completely. Check out our pictures for inspiration!


To steam (for more of a dumpling style): Lightly oil the bottom of a pan. Add a small amount of water to the pan and let heat up. Place your wontons in the pan. Move the wontons around with some tongs, just to make sure they don’t stick. Then add another splash of water to your hot pan and cover with a lid. Steam 3-4 minutes or until the dough is cooked through!


To fry: Pour about a ¼ inch layer of your preferred cooking oil into a pan. Wait for it to heat, being careful of splatting oil. Once oil is hot, place a wonton into the oil and fry for about 1 minute on each side or until the wrapper appears textured and golden brown. Be mindful of your oil temp as it may continue to heat up on your stove! 


From your basket:

            2 cups thinly sliced or grated cabbage

            1 cup finely diced mushrooms

            ½ cup diced onions


From the pantry:

            Wonton wrappers

            Soy sauce

            Red pepper flakes

            Salt and Pepper



Cabbage Galette


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian


From your basket:

            2 cups cabbage, thinly slices or grated

            ½ cup diced mushrooms

            ½ cup diced yellow onion

            ½ cup Yogurt (¼  for the pastry and ¼ for the filling)

From the pantry:

            Salt and Pepper

            1 ¼ cup all-purpose flour

            8 tablespoons unsalted butter

            Olive oil



Preheat your oven to 400˚F.


For the pastry:

1.     Combine flour, and ¼ tsp salt in a medium bowl.

2.     Add butter and combine using a fork or pastry cutter. Dough should become crumby, but not hold together.

3.     Add yogurt and combine, at this point you should be able to knead into a proper dough. Adding more flour or yogurt if need be.

4.     Consider adding a touch of honey for some sweetness.

5.     Roll out into a circle about a ¼ inch thick.


For the filling:

1.     Sauté onions in a pan with olive oil over medium heat until translucent.

2.     Add your cabbage and mushrooms and continue to cook until soft.

3.     Add salt and pepper.

4.     Remove from heat and move to a bowl.

5.     Add the yogurt and more salt and pepper to taste.

6.     Place your mixture in the center of your dough and press out, leaving about 2 inches of crust on all sides.

7.     Fold crust up onto the filling. Look at the picture for help!

8.     Bake until crust appears golden brown. About 25 minutes. 

Carrot and Watermelon Radish Salad

carrot and watermelon radish coleslaw

This colorful carrot and watermelon salad is fresh and simple! Enjoy this side dish alongside some baked salmon or our squash quesadilla recipe also featured this week.

carrot and watermelon radish salad


  • 2-3 large carrots

  • 1-2 watermelon radishes

  • 1/4 of a red cabbage

  • 1 tbsp oil (we used olive)

  • 2 tbsp rice wine vinegar

  • 1 tbsp maple syrup

  • 1 clove garlic

  • 1 tsp dried ginger

  • Pinch of salt and pepper


  1. Cut carrots and watermelon radish thinly in matchsticks. Cut the red cabbage into thin slices as well

  2. Make the dressing by combining the oil, vinegar, maple syrup, garlic, ginger, salt, and pepper and combine

  3. Pour the dressing over the carrots and watermelon radish, toss to combine, and serve

Red Cabbage Coleslaw with Carrots

This cabbage coleslaw is simple to make and makes a great side dish! Enjoy this tasty dish with our maple mustard dressing.


  • Red cabbage

  • 1-2 large carrots

Maple Mustard Dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and black pepper


  1. Thinly slice cabbage and carrots and place into a large bowl

  2. Make the maple mustard dressing in a separate bowl. Once made, mix the cabbage and dressing together and serve

Red cabbage coleslaw with carrots