Spicy Vegetarian Peanut Noodle Salad Jessica Willey’s friend, Sonja brought this dish out earlier this year for our potluck. It was well received.
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 small head of broccoli, chopped
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.
Check for seasoning.
Venison (or Beef) Barley Soup with Radish Greens & Scallions This is roughly what the recipe was- I was "winging it" and it turned out really well. Jess Fischer
8 cups water
2 tbsp organic beef boullion paste
2 large carrots, chopped small
3/4 c barley
Chopped greens from a radish bunch, stems removed
4 scallions, chopped
1/2 tsp course salt
1/4 tsp ground pepper
3/4 pound venison, cut into small thin pieces (easy to do when still a little frozen)
Bring the water with boullion to boil, then add the carrots and barley, reduce to a simmer for 30 minutes. Add scallions, radish greens, and venison- simmering for another 20 minutes. Season with pepper. Serves approx. 6.
Please email us your favorite recipes and we’ll pass them along. Thanks.
A scallion, also commonly known as green onion or
spring onion, is associated
with various members of the genus Allium that lack a
fully-developed bulb. They
tend to be milder tasting than other onions and are typically used raw in salads in western cookery. Diced scallions are often used in soup, noodle, seafood, and sauce in eastern dishes.