1 medium head cabbage, coarsely chopped
1 large bell pepper, yellow red or orange, finely chopped
2 medium carrots, peeled, finely chopped or grated
1/2 hot pepper, jalapeño, etc., seeded and finely minced
3/4 cup sweet asian chili sauce
1 tablespoon Sriracha
1/4 cup soy sauce

Mix cabbage, carrot, pepper and hot pepper in a large bowl.

In a separate bowl, mix together remaining ingredients. Toss with slaw and serve.


1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



1 small head purple cauliflower
1/2 purple cabbage
6-7 teas. salt
3 1/2 cups water
1 1/4 cups distilled white vinegar
dried red hot chilies

Wash the cauliflower and break into bite sized florets. Cut the cabbage into thick slices. Do not separate. Mix the salt, water and vinegar together to create the brine.

Place a layer of cauliflower in a sterilized, large-mouth pickling jar. Top with a layer of cabbage. Repeat until you reach the top, but bury a chile or two deep in one or two of the layers.

Fill the jar with the brine. Use a long wooden skewer to release any visible trapped air bubbles. Close the lid.

Place the pickles in a warm spot for 10 days before eating.
Eat within a month.



Dressing:
1/2 cup mayo
1/2 cup plain yogurt
1 TB. curry powder
1 TB. apple cider vinegar
2 TB. honey
2 teas. salt
1 teas. pepper

Slaw:
6 kohlrabi, sliced thinly
1/2 head red cabbage, shredded
3 apples
1/2 cup golden raisins
1 red onion, julienned
2 cups toasted coconut
2 cups toasted walnuts
2 cups carrots, shredded
2 bunches of green onions

Toss vegetables in dressing and serve.

4 Gerber Chicken Breasts, cut into pieces
1 bunch Rat Tail Radish Pods
2 cups snow peas
1 cup shredded carrots
1 can baby corn
1 can water chestnuts, sliced
1 each of red, green and yellow pepper
1 bunch Hakurei Turnips
shredded red cabbage for garnish
1 TB. vegetable oil
1 cup Soy Vay Veri Veri Teriyaki

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skilled and sauté vegetables, approximately 5 - 7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.

2 heads napa cabbage, shredded
1/2 head red cabbage, shredded
1 red pepper, julienned
1 bunch scallions
1/2 cup peanuts
1/2 cup shredded carrots
Little Rosie's Spicy Filipino Dressing

Toss together the ingredients. Add dressing to coat.