Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini

Mediterranean Grilled Broccoli, Napa Cabbage & Zucchini
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 

Ingredients
  • ¾ c. oil (Driftless sunflower or olive)
  • Juice & zest of 1 lemon
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh or 2 tsp. dry Mediterranean herbs (like rosemary, oregano, thyme, etc.)
  • 1 garlic scape, finely minced
  • Salt & pepper to taste
  • 2 heads broccoli, carefully cut lengthwise through stem & florets into ¼” slabs
  • 1 head napa cabbage, outer leaves removed, cut lengthwise through core in half & then each half lengthwise into quarters
  • 2 zucchini (or summer squash) cut lengthwise into ¼” slabs
  • 2 lemons, cut in half
  • ¼ c. parsley, coarsely chopped (for garnish)

Instructions
  1. Heat grill.
  2. Whisk together oil through salt/pepper in a large bowl.
  3. Make sure veggies are dry & toss in oil mixture until well coated. Rub cut side of lemon in oil mix.
  4. Grill in a single layer about 2 minutes on each side, until just starting to char a bit. Grill lemons cut side down.
  5. Serve on a large platter topped with parsley & grilled lemons to squeeze over veggies while serving.

 

Napa Cabbage Salad with Mint

Napa Cabbage Salad with Mint
Author: 
Recipe type: Salad
 

Ingredients
  • ½ cup slivered almonds,toasted
  • 3 tablespoons sesame or peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce OR
  • Asian fish sauce
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded
  • 2 carrots, grated
  • ½ medium onion, sliced into very thin wedges
  • ¼ cup chopped mint

Instructions
  1. In a bowl, mix the oil, vinegar, soy/fish sauce, sugar, & mint.
  2. Add the cabbage, carrots, onions & toss.
  3. Garnish with almonds & mint & serve.

 

Fried Rice with Napa Cabbage and Greens

Fried Rice with Napa Cabbage and Greens
Author: 
Recipe type: Main Dish
Serves: 4-6
 

Ingredients
  • 4 tablespoons high-heat oil (peanut, sesame, safflower, etc.)
  • 3 Tbsp. garlic scapes, minced
  • 4 green onions, chopped, white & green parts separated
  • 1 Tbsp ginger, grated
  • ½ small head napa cabbage, core removed & finely sliced (about 4 cups)
  • 2 c. finely sliced cooking greens (such as kohlrabi leaves, kale, collards, etc.)
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 3 tablespoons soy sauce
  • pinch of 5 spice powder (optional)
  • ½ cup chopped peanuts or cashews
  • salt & pepper to taste

Instructions
  1. Heat 2 tablespoons of the oil in a wok or a large nonstick/cast iron skillet over medium high flame.
  2. When hot, add the garlic scapes, white parts of green onions, & ginger & stir-fry for 1 minute until fragrant.
  3. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 5 minutes, then add cooking greens & stir fry for another couple of minutes.
  4. Season with salt & pepper to taste.
  5. Remove the vegetables to a serving bowl & wipe out the pan with a paper towel.
  6. Put the pan back on the stove & heat with remaining 2 tablespoons of oil.
  7. When hot, crack eggs into the center. Scramble lightly, then let it set without stirring so it stays in big pieces.
  8. Fold in the rice & toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
  9. Return the stir-fried vegetables to the pan & season with soy sauce, & more salt, pepper, 5 spice powder (if desired).
  10. Toss everything together to heat through. Garnish with reserved scallion greens & peanuts.

 

Napa Cabbage Salad

Napa Cabbage Salad
Author: 
Recipe type: Asian
 

Ingredients
  • ½ cup slivered almonds, toasted
  • 3 tablespoons sesame or peanut oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • 1 pound Napa cabbage (1 small or ½ large head), thinly sliced or shredded
  • 2 carrots, grated
  • 3 Tbsp. onion tops or scallions, thinly sliced
  • ¼ cup chopped cilantro (optional)
  • Freshly ground pepper

Instructions
  1. In a bowl, mix the oil, vinegar, soy sauce & sugar.
  2. Add the cabbage, carrots, onion tops/scallions (& cilantro if using) & toss.
  3. Add the almonds & season with pepper. Toss again & serve.