Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce

Roasted Sweet Potatoes with Sesame & Chive Dipping Sauce
Author: 
Recipe type: Appetizer
Serves: 4-5
 

Ingredients
  • 2 large or 3 medium sweet potatoes
  • 4 Tbsp. tamari
  • 3 Tbsp. sake, mirin, or white wine
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. sugar
  • 3 Tbsp. chives, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. ginger, minced
  • 2 Tbsp. toasted sesame seeds

Instructions
  1. Preheat oven to 400 degrees (or a grill).
  2. Place sweet potatoes directly on the oven/grill grate (put a pie tin on the rack under them to catch drippings in the oven) & roast until soft when squeezed, 30-40 minutes.
  3. In the meantime, whisk together remaining ingredients until sugar is dissolved.
  4. Cool sweet potatoes just enough to handle & cut each one in half cross-wise.
  5. Serve with individual bowls of dipping sauce.

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)

Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.

 

Green Beans, Cilantro & Almond Salad

Green Beans, Cilantro & Almond Salad
Author: 
Serves: 4
 

Ingredients
  • ¼ cup whole almonds (about 1-1/2 ounces)
  • 4 teaspoons tamari
  • Your bag of green beans, trimmed, cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 1 tablespoon Driftless Sunflower Oil
  • 1 large garlic clove, pressed
  • 1 teaspoon minced peeled fresh ginger
  • 2 tablespoons thinly sliced yellow onion
  • ⅓ cup fresh cilantro leaves

Instructions
  1. Place almonds in small nonstick skillet.
  2. Stir over medium heat until almonds are lightly toasted, about 5 minutes.
  3. Increase heat medium-high.
  4. Add 3 teaspoons tamari and stir until tamari evaporates and coats almonds, about 1 minute.
  5. Transfer to plate and cool. Chop almonds. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
  6. Rinse beans under cold water. Drain well. Cover almonds and store at room temperature.
  7. Cover and refrigerate beans; bring to room temperature before continuing.
  8. Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in large bowl to blend.
  9. Add beans and toss to coat. Sprinkle green onions, cilantro and almonds over salad and serve.