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Recipes - Co-op Meal Solutions
Asian Rice and Cabbage Salad
Friday, November 20, 2009
Ingredients:
½ cup cashews, chopped1 clove garlic, minced
3 tablespoons fresh lime juice
3 tablespoons cider vinegar
2 teaspoons honey or maple syrup
2 tablespoons tamari
2 tablespoons toasted sesame oil
2 green onions finely shredded
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
1 cup Napa or Savoy cabbage, chopped fine
½ cup red bell pepper, diced
3 cups brown basmati rice, cooked
Preparation:
- Preheat oven to 350 degrees and roast the cashews until they are fragrant (about 7 minutes). Set aside.
- In a large bowl, combine the garlic, lime juice, vinegar, honey, tamari, and toasted sesame oil. Whisk together.
- Add the onions, herbs, and vegetables.
- Toss into the dressing.
- Add the roasted cashews, and toss again.
Recipe Quick Search
Meal Solutions
Learn More About Our MEAL SOLUTIONS Program
Pick up Meal Solutions recipes at the Culinary Kiosk next time you shop!
Taste the recipes every Tuesday and Thursday.
Cooking Classes
Cooking Class Events
Date:
Tuesday, September 14, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Scott Harding, Owner Artik CreameryEvent Details:
Learn the secret to making really great ice cream at home from an expert! Scott will take you through the production process step by step using all organic ingredients to make heavenly black berry ice cream to enjoy at the end of class.Cost:
$30.00$30 Co-op Owners $35 General Public
Event:
Dehydration CreationsDate:
Tuesday, September 21, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
With a dehydrator you can create everything from snacks to dessert, including bread, pizza crust, granola and crispy crackers. Heating foods at low temoperatures can yield results that are crispy, seem baked, store well and are easy to pack and carry when you travel. Generous sampling will make a fine dinner!Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Thursday, September 23, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Mary ShawEvent Details:
Create a different recipe every night using the rice and beans you prepared on Sunday! Mary will demonstrate how: White Bean and Potato Salad with a Kalamata Olive Dressing; Sage and Allspice Seasoned White Beans in a Tomato Stock; White Beans with a Sun-Dried Tomato Tapenade; and Brown Basmati Rice with Jonagold Apples and Walnuts.Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Tuesday, September 28, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Jeff HauptmanEvent Details:
Don't miss this opportunity to savor the last of this season's fresh corn and tomatoes! The first course of Fruit Slaw with Avocado and Blue Cheese is followed by Cajun spiced White Fish garnished with Roasted Corn and Green Tomato Relish. Coconut Baked Sweet Potato Fries and Sauteed Green Beans and Shallots complete the main course. Dessert is a perfect seasonal combo, Bruleed Figs with Rum Peach Sauce.Cost:
$30.00$30 Co-op Owners $35 General Public
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