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.


Wonderfully Easy Pasta with Kale

Wonderfully Easy Pasta with Kale
Recipe type: Entree
Cuisine: Italian

A quick healthy romantic meal for those beautiful summer evening sunsets
  • ⅓ lb pasta
  • 2-3 Tbsp. Driftless Sunflower Oil
  • 1 small onion, diced
  • 2-3 garlic cloves, minced
  • 1 bunch Kale (or Swiss Chard), chopped

  1. Cook pasta per directions.
  2. Meanwhile, heat oil in a large skillet over medium heat.
  3. Add the onions and garlic, cook until tender.
  4. Add kale and saute until wilted.
  5. Drain the pasta and combine it with onions, garlic and kale.
  6. Season with salt and pepper and serve immediately.
  7. Serves 2.


Southwest Quinoa Salad

Southwest Quinoa Salad

This Quinoa salad is a great way to put summer into a bowl!
  • 1 c. quinoa, uncooked
  • 1½-2 c. water
  • ½ tsp salt
  • 1 bell pepper, chopped into small dice
  • 1 can black beans, rinsed and drained
  • ½ c. thinly sliced scallions
  • 1 bunch cilantro, coarsely chopped
  • ¼ c. Driftless Sunflower oil (Extra Virgin Olive oil works too)
  • 2 Tbsp lime juice
  • 1 tsp. cumin
  • ½-1 tsp onion powder
  • ½ tsp. chili powder
  • ¼ tsp. mustard powder
  • Salt and Pepper – to taste

  1. Cook quinoa
  2. Chop veggies.
  3. Whisk together dressing.
  4. Toss all together.
  5. ***Best served cold.***


304 Special

304 Special

This recipe is a go-to in our family, quick and simple: The base is the same, but we add to it any veggies in season. You can even add an egg for a early morning scramble.
  • 1-2 zucchini, chopped
  • 1-2 summer squash, chopped
  • 1 medium onion, chopped
  • 1 sweet bell pepper, chopped
  • Any other veggie of your choice
  • Salt and pepper to taste
  • Feta cheese: to taste

  1. Saute onions for a few minutes until starting to get tender, then add peppers and zucchini.
  2. Add any veggie you want based on cook time: mushrooms, garlic scapes, fresh garlic, kale, spinach, carrots, peas.
  3. If wanting fresh veggies like cherry tomatoes or avocado, put that in when you are serving it. Adds a wonderful “freshness” to the dish.
  4. Don’t forget that feta, it makes everything “beta!”