Organic Asian Sesame Spring Vegetable Salad

Looking for a great springtime salad? Look no further than our Asian Sesame Spring Vegetable Salad!

Asian Sesame Spring Vegetable Salad
Recipe type: Salad
Cuisine: Asain

  • SALAD:
  • 2 cups broccoli in 1” florettes
  • 1 c. kohlrabi, peeled, quartered, & thinly sliced
  • 1 bunch radishes, thinly sliced
  • ¼ c. green onions, sliced diagonally
  • 3 tsp. sesame seeds, toasted
  • 2 c. spinach and/or arugula
  • ¼ c. orange juice
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. tamari/soy sauce
  • 1 tsp. toasted sesame oil
  • 1 tsp. sesame or peanut oil
  • 1 tsp. brown sugar
  • 1 tsp. hot chile sauce

  1. Blanch broccoli in salted, boiling water for 3 – 4 minutes.
  2. Run under cold water & drain.
  3. Mix broccoli with remaining salad ingredients EXCEPT spinach/arugula and 1 tsp sesame, seeds in medium sized bowl.
  4. Serve over spinach/arugula & garnish with remaining sesame seeds.

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Tempura Vegetables

Tempura Vegetables
Recipe type: Main Dish

Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
  • Batter:
  • 1 egg
  • ½ c. ice water
  • 1½ c. white all-purpose or cake flour
  • 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
  • fennel bulbs (1/2” wide slices)
  • cauliflower (1” florets)
  • cabbage (1/2” thick wedges)
  • scallions (2” whole pieces) or onions (1/2” thick slices)
  • peas (whole)
  • mushrooms (shiitake or white button, whole)
  • broccoli (1” florets)
  • green beans (whole)
  • zucchini (1/2” diagonal slices).
  • high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
  • grated diakon radish for garnish
  • Sauce:
  • 1 c. vegetable stock
  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • ¼ c. soy sauce/tamari
  • 1 Tbsp. fish sauce (optional)
  • 1 Tbsp. sugar

  1. In a medium bowl, beat egg lightly and beat in ½ cup ice water.
  2. Add 1 cup of the flour and stir just a few times to barely mix
  3. Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
  4. Put remaining ½ c. flour in a shallow bowl.
  5. In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
  6. Dredge each vegetable piece in flour, shake off excess, & dip in batter.
  7. Immediately shake off excess batter & slide into the hot oil
  8. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
  9. Sauce:
  10. Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
  11. Cool to serve.
  12. Serve with grated diakon radish


Broccoli and Fennel Salad with Blue Cheese & Walnuts

Broccoli and Fennel Salad with Blue Cheese & Walnuts
Recipe type: Salad
Serves: 4

  • 3 Tbsp. Driftless Sunflower Oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. dijon mustard
  • 1 Tbsp. shallots or green onions, minced
  • salt & pepper taste
  • 2½ cups broccoli florets (can substitute cauliflower, green beans or snap peas)
  • 1 small fennel bulb, cored & thinly sliced
  • ⅓ c. walnuts, chopped & toasted
  • ⅓ c. blue cheese, crumbled
  • fennel leaves, for garnish

  1. Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl.
  2. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese.
  3. Garnish with fennel leaves. Serve cold or at room temperature.


Sweet Thai Chili Broccoli

Sweet Thai Chili Broccoli
Recipe type: Side Dish

  • 1 Tbsp. water or lime juice
  • 2 Tbsp. white or rice vinegar
  • 4 Tbsp. sugar
  • 1 Tbsp. garlic, minced (or 2 Tbsp. green garlic)
  • 2 tsp. hot sauce (Asian garlic chili Rooster sauce or similar)
  • salt to taste
  • 6 cups broccoli, cut into long pieces of stem with florets (about the amount in your box)
  • 2 Tbsp. peanut, sunflower, or sesame oil

  1. In a small sauce pan, combine 1st 6 ingredients. Over low heat, bring to a boil, stir, & reduce to simmer for 10-15 minutes, until sauce becomes syrupy.
  2. Rinse broccoli florets in a collander. In a wok or skillet with a lid, heat oil.
  3. When hot, add broccoli, stir-fry for a couple minutes, until bright.
  4. Add sauce, cover, & cook for another minute or two. Serve immediately.