on our plates…

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Vietnamese Cabbage Salad

this one will be especially beautiful with the red napa and rainbow carrots :)

• 3 ½ tablespoons soy sauce

• 2 teaspoons light brown sugar

• 2 teaspoons Asian fish sauce (or veg alternative)

• Zest and juice of 1 lime

• ½ hot pepper, seeded and minced

• 1 garlic clove, minced

• 4 tablespoons peanut oil

• ½ pound extra-firm tofu, cut into slabs, 3/4 inch thick

• 6 cups shredded napa cabbage

• 1 large carrot, grated

• ⅓ cup coarsely chopped roasted, salted peanuts, plus more to serve

• 2 tablespoons chopped cilantro, plus more to serve

PREPARATION

1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.

2. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.

3. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Rosemary Roasted Rutabagas

• 1 pound Rutabaga, peeled and cut into 3/4-inch cubes

• 1 small onion, diced

• 1 tbsp fresh rosemary, chopped

• 1 clove garlic, chopped

• 1 tbsp Olive oil

• 1/4 tsp Salt

• 1/8 tsp Freshly ground pepper

• 1 tbsp Butter or ghee

PREPARATION

• Preheat oven to 400 F and place rack in middle position

• Toss cubed rutabaga with onion, olive oil, rosemary, salt, and pepper and spread onto the sheet pan in an even layer. Bake for 20-30 minutes or until fork tender.

• Heat a medium-large frying pan over medium heat. When hot, add the butter and swirl to coat the pan. Fry the rutabaga until browned.

More in-season inspiration…

• Radicchio: 16 Stellar Ways to Use Radicchio

• Radicchio: Sauteed Radicchio with Balsamic and Parmesean

• Potatoes: Classic Latkes

• Potatoes, garlic, onions: Crispy Smashed Potatoes with Garlic & Za'atar

• Rutabaga: Mashed Rutabaga

• Carrots: Carrot Tahini Muffins

• Acorn Squash: Pork and Greens Stuffed Squash

• Acorn squash, onion, kale: Winter Squash Risotto with Leeks and Greens

Reminder that you can always find general recipe inspiration under Member Resources on our website—check out the Recipes and Past Newsletters pages!