Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Cuisine: Asian

This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)

  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy – stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.


Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Bok Choy Stir

Bok Choy Stir

This quick stir-fry is a great side dish to any meal
  • 1-2 heads of bok choy, washed and chopped in 1” pieces
  • 2-3 cloves garlic, minced
  • 1” piece of fresh ginger, grated (use microplane!)
  • 1-2 Tbsp. soy sauce
  • 2 Tbsp. Driftless Sunflower oil
  • Salt and Pepper – to taste

  1. Place the oil in the pan on medium heat
  2. Toss in garlic and ginger and cook for about 30 seconds to a minute.
  3. When it’s fragrant, add bok choy and soy sauce and cook for about 3 minutes.
  4. Salt and Pepper to taste.


Thai Peanut Rainbow Salad

This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad

  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes

  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).


Sambal Matah

Sambal Matah is a spicy lemongrass and shallot relish recipe from Bali. Serve on fish, chicken or mix with rice and top with your favorite curry recipe!

Sambal Matah

  • 2 shallots, finely chopped
  • 2 chillies or 1 jalapeno, finely chopped
  • 4 lemongrass pieces, finely chop the white piece close to the peeled root
  • ½ tsp shrimp paste
  • 4 tbsp sunflower oil or vegetable oil
  • a squeeze of lime juice
  • salt to taste

  1. Mix all of the ingredients together well and let sit for at least 10 minutes to let the flavors meld.
  2. Keeps well in the fridge for up to a week.


Ginger Veggie Stir Fry

It’s hard to beat the simplicity of this yummy Ginger Veggie Stir Fry Recipe! Check it out:

Ginger Veggie Stir Fry

  • 1 tablespoon cornstarch
  • 1½ cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root, divided
  • ¼ cup vegetable oil, divided
  • 1 small head broccoli, cut into florets
  • Half your bunch red kale, chopped
  • ¾ cup julienned carrots
  • ½ cup halved yellow beans
  • 2 tablespoons soy sauce
  • 2½ tablespoons water
  • ¼ cup chopped onion
  • ½ tablespoon salt

  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in all of the veggies except the onion and kale and toss to lightly coat.
  2. Heat remaining oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water. Mix in onion and kale, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
  4. Serve over rice, quiona or just enjoy all by itself!


Lemongrass Curry Over Eggplant and Cauliflower

This Lemongrass Curry Over Eggplant and Cauliflower recipe is a great way to switch up your regular dinner routine. Serve over rice if you like!

Lemongrass Curry Over Eggplant and Cauliflower

  • 1 cauliflower, leaves removed & chopped
  • 1 eggplant, peeled & chopped
  • 1-2 jalapenos, deseeded and chopped
  • 6 garlic cloves, roughly chopped
  • ½ inch fresh ginger, peeled and chopped
  • 3-4 stalks lemongrass, outer leaves removed, chopped
  • into pieces
  • 2 tablespoons ground turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1.5 cups coconut milk
  • 1 cup vegetable stock or water

  1. Using a food processor, pulse the chilies, garlic, ginger, sugar and lemongrass into a coarse paste
  2. and set aside.
  3. Heat the oil in frying pan and add the cauliflower with the turmeric and chili powder for around 5 minutes.
  4. Add the eggplant, cook for another five minutes and remove from pan.
  5. Cook the paste for a couple minutes and then return the veggies to the pan.
  6. Add the tamari or soy sauce, coconut milk and stock or water, mix well and bring to a boil. Reduce
  7. the heat and cook gently until the veggies are tender, but not mushy, about 10 minutes. Enjoy!


Veggie Fried Rice

Our Veggie Fried Rice recipe is super versatile. Don’t have any zucchini? Sub out another veggie! No garlic scapes? Use two cloves of garlic instead! .. you get the idea 🙂

Veggie Fried Rice

  • 2 cups long-grain white rice, rinsed
  • 4 cups cold water 1 (1-inch)
  • piece ginger, peeled and sliced in ½
  • 3 tablespoons sesame oil
  • ½ cup onion, diced 1 (1-inch)
  • piece ginger, peeled and finely chopped
  • 5 garlic scapes
  • 1 cup peas, chopped
  • 2 carrots & their tops, finely chopped
  • 1 cup broccoli, chopped
  • 1 cup zucchini, sliced
  • 2 large eggs, lightly beaten
  • 3 tablespoons Tamari sauce
  • 1 tablespoon hoisin sauce
  • Kosher salt
  • Cilantro leaves, for garnish

  1. In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and 1 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 – 20 minutes. Remove from the heat and set aside for about 10 minutes.
  2. Heat a wok or large skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the onions & ginger; stir-fry for 1 minute until fragrant. Stir in the rest of the veggies. Cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked.
  3. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.


Organic Thai Coconut Vegetable Soup

The Organic Thai Coconut Vegetable Soup is a hearty enough soup to eat for dinner and keep you full! Plus it is down right delish!

Thai Coconut Vegetable Soup

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 8 oz. wide rice noodles, cooked & rinsed in cold water
  • 2 Tbsp. oil
  • 1 Tbsp. whole coriander seeds (optional)
  • 2 big stems lemongrass, trimmed, lightly pounded with the back of a knife, & cut into 2” pieces
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1” chunk of ginger, thinly sliced
  • 0-3 hot peppers, sliced, to taste
  • 2 Tbsp. Thai red curry paste
  • 3 medium tomatoes, coarsely chopped
  • 1 Asian or ½ an Italian eggplant, cut into ½” pieces
  • 1 purple carrot, cut into bite sized pieces
  • 1 c. purple/yellow beans, cut in half
  • 1 red or green sweet pepper, cut into bite size pieces
  • 1 can coconut milk
  • 1 quart water
  • 3 Tbsp. each lime juice & soy sauce
  • Basil &/or cilantro for garnish (+ more thinly sliced hot peppers if desired)

  1. Heat oil in a heavy bottomed soup pot.
  2. Add coriander seeds, lemongrass, leeks, garlic, ginger, & hot pepper(s) & saute for a couple minutes.
  3. Add curry paste & tomatoes & stir.
  4. Add remaining vegetables, coconut milk, & water & bring to a boil.
  5. Turn down heat & simmer until vegetables are cooked, 10-15 minutes.
  6. Add lime juice & soy sauce, taste, & adjust seasoning as necessary.
  7. Divide rice noodles evenly amongst 4-6 soup bowls, ladle in soup, & garnish with basil & cilantro. Serves 4-6


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.

Asian Savoy Cabbage Salad

Asian Savoy Cabbage Salad
Recipe type: Salad
Cuisine: Asian

This recipe is tasty and quick. Feel free to add things like the scallions (chopped up), grilled chicken (sliced), or toasted, slivered almonds
  • 1 cup snap peas, coarsely chopped
  • 4 cups green savoy cabbage, shredded
  • ¼ cup olive oil or Driftless sunflower oil
  • ¼ cup rice or white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon crushed red pepper
  • 1 package of ramen noodles
  • 2 teaspoons toasted sesame seeds (to toast simply use a skillet on low heat, stirring constantly until golden brown.

  1. Dressing: Mix together the seasoning packet from the ramen noodles, the oil, vinegar, sugar, tamari, ginger, sesame oil, and crushed red pepper. Set aside.
  2. In a large bowl, combine cabbage, peas, and scallions Mix dressing well; pour over cabbage mixture.
  3. Toss lightly to coat.
  4. Break dry ramen noodles into small pieces.
  5. Add noodles to cabbage mixture; toss lightly to mix.
  6. Top with toasted sesame seeds.