Curried Noodles with Vegetables

By Ira,

This meal comes together very quickly. Once you prepare the vegetables, you can stir-fry them, then add the noodles and the spices, and it’s done.

  • 4 teaspoons coconut oil or grapeseed oil, separated
  • 1 onion, sliced
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 8oz package shiitake mushrooms, stalks removed and sliced
  • 3 garlic cloves, diced
  • 1-2 tablespoons madras curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup vegetable stock, or chicken stock
  • 2 tablespoons soy sauce
  • 1 teaspoon to 1 tablespoon chili-garlic sauce
  • salt
  • 1/2 cup cashews
  • 3 green onions, diced
  • 1 9-ounce package fresh Chinese noodles or 8-ounces dried linguine
  • 1 tablespoon toasted sesame oil

In a large pot, bring water to boil. Add the noodles and let it simmer, stirring occasionally, until they are al-dente, about 3 minutes if you’re using the fresh noodles. Drain, rinse it with cold water, add the sesame oil, and stir it gently. Set it aside.

In a wok or large skillet over medium heat, add 2 teaspoons oil, followed by the onion and carrot.

Stir-fry for a few minutes, then add the green and red bell pepper and cook for a few more minutes. Transfer the mixture to a plate and set it aside.

To the same now empty pan, add 2 teaspoons oil, then the shiitake mushrooms and garlic.

Cook while stirring occasionally for a few minutes.

Add the cooked vegetables to the wok, followed by the noodles, curry powder, turmeric, stock, soy sauce, chili-garlic sauce (amount varies according to how spicy you like your noodles), soy sauce. Stir gently to combine. Taste to check the seasonings and add salt accordingly.

Top with the cashews and green onions and serve.


Malaysian Barbecue-Glazed Grouper, Brown Rice, and Cucumber Salad with Garlic and Ginger

by Jennifer

This dinner was delicious and great for summer;  quick to put together, light, and the salad is very refreshing.  The longest thing is marinating the onions for the salad, which takes an hour;  get those going and then do something else for a bit, say, like make a vodka tonic and check your e-mail, which is what I did…. Dinner serves 4.

Malaysian Barbecue-Glazed Grouper 

I’m fairly certain this recipe comes from Cooking Light magazine, and it calls for halibut, which I couldn’t get, but the grouper substitution came out well.  Depending on the thickness of your fish, you may need to cover the pan after searing the first side to help it cook through faster.  Serve with brown rice.

  • 1 – 1 1/2 lbs halibut, grouper, or other firm white fish
  • 1 TBS neutral oil
  • 1 TBS fresh lemon juice
  • 1 TBS fresh orange juice
  • 1 TBS honey
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp hoisin sauce
  • 1 tsp fish sauce
  • 1/2 tsp chile paste with garlic
  • 1/4 tsp cornstarch

Heat oil in a large skillet over medium to medium-high heat;  add fish and cook, turning once, until cooked through (fish flakes easily), about 10 minutes total.

Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil over medium-high heat.  Boil for 20 seconds,

then brush glaze over fish;  repeat with remaining glaze after you’ve placed fish on dinner plates.

Cucumber Salad with Garlic and Ginger 

This recipe, from Yotam Ottolenghi’s Plenty, called for red onion which I didn’t have, so I substituted a small Vidalia onion;  he also has you mash the garlic and ginger with a mortar and pestle, again which I didn’t have, so I finely chopped them both.  It was still fantastic.

  • 3 TBS rice vinegar
  • 2 TBS neutral oil
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • 1 small red or Vidalia onion, thinly sliced
  • 1 1/2 inches fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tsp Maldon sea salt
  • 1 1/4 – 1 1/2 lbs cucumbers
  • 1 TBS toasted sesame seeds
  • 3 TBS chopped cilantro

Whisk together vinegar through sesame oil;

add the onions, mix well, and let sit at room temperature for an hour.

Slice the cucumbers lengthwise, and use a spoon to remove the seeds.  If they’re large, slice each half lengthwise, then slice crosswise at an angle, cutting the cucumbers into about 1/4” pieces.

Place cucumbers, remaining ingredients and onions with their marinade in a large bowl and toss well to combine.  Let the salad sit for 10 minutes, then stir well before serving.

Beef and Cabbage Stir-Fry with Peanut Sauce

By Ira,

This is a tasty stir-fry that comes together very easily.

Serves 4 – Adapted from Eating Well


  • 3/4 pound sirloin steak, trimmed and thinly sliced
  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sriracha or hot sauce


  • 1/4 cup smooth peanut butter
  • 1/3 cup orange juice
  • 1 teaspoon sugar
  • 4 tablespoons soy sauce
  • 1/2 teaspoon sriracha or hot sauce
  • 1 tablespoon rice vinegar


  • 4 teaspoons coconut oil or canola oil (divided 2 and 2)
  • 1 10 ounce bag shredded green cabbage or 1/2 head of a cabbage, shredded
  • 2 medium carrots, cut into matchstick pieces
  • 1 red pepper, cut into matchstick pieces
  • 1 onion, sliced
  • 3 garlic cloves, cut fine
  • 1 cup Brown or white rice

Note: if you put the meat in the freezer for half an hour, it will be easy to slice it thinly. You can also increase the amount of beef to 1 pound.

Start by cooking the rice according to package directions.

In a small bowl, mix together all the marinade ingredients and set aside. You can marinade the beef up to 1 hour in advance, but even 10 minutes is enough.

In another small bowl, mix together all the sauce ingredients and set aside.

In a wok or large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat, add the meat, discard the marinade, and stir-fry until the meat is cooked. Transfer it to a plate, cover it with foil, and set aside.

In the same wok or skillet, add 2 teaspoons of the oil, over medium-high heat. Add the onion and carrots and stir-fry for 2 minutes.

Add the red pepper and stir-fry for 1 minute.

Add the cabbage and garlic, and stir-fry for 2 minutes.

Add the meat to the cabbage mixture,

followed by the sauce (mix it once more before adding it in). Serve it with the rice.

Hoisin Glazed Chicken Wraps with Romaine Lettuce and Cucumber

By Ira,

This meal comes together very quickly and is very delicious. You can even prepare any leftover wraps, wrap them in cling wrap, and have them cold the next day for lunch.

Serves 4-6 – Adapted from Bon Appetit

  • 2 teaspoons oil such as canola
  • 1 pound boneless skinless chicken breasts, cut into 2-inch long strips
  • 6 garlic cloves minced
  • 2 bunches green onions, diced
  • 1/2 bunch fresh cilantro, minced
  • 2-4 tablespoons hoisin sauce
  • 6 flour tortillas
  • 2 bunches romaine lettuce
  • 1 large cucumber, or 2-3 small small ones, cut into 2-inch long strips

Note: some hoisin sauce brands are thicker and more concentrated than others. You can start by adding 2 tablepsoons hoisin sauce, taste it and then increase the amount accordingly.

Heat oil in a large non-stick skillet over medium heat, then add the chicken, and stir until almost cooked about 5-7 minutes.

Then add the green onions and stir-fry for 2 minutes.

Then add the cilantro and garlic and stir-fry for 1 more minute.

Add 2 tablespoons water and the hoisin sauce.

Stir for 1 more minute.

Warm the tortillas either in the microwave for a few seconds, or heat them on a dry skillet.

To assemble, place the romaine lettuce and cucumber (divided into 6) on each tortilla.

Then add the chicken, wrap and enjoy.

Teriyaki Noodles with Tofu and Vegetables

by Jennifer

This was a quick weeknight spin on Stir-Fried Noodles, using a variety of vegetables from our CSA share this week, and using store-bought teriyaki sauce.  Once everything’s prepped (which you can do ahead of time, if you like), dinner comes together in minutes.  Serves 4.

  • 14 oz extra-firm tofu, pressed, cut into 1/2” cubes
  • 3 TBS neutral oil, divided
  • 8 oz brown rice noodles, soaked in hot water for 6 – 8 minutes, then drained
  • 2 garlic cloves, chopped
  • 3 small – medium carrots, thinly sliced on the diagonal
  • 1/2 cup peas, fresh or frozen
  • about 10 oz bok choy (a small bunch), both leaves and stems thinly sliced
  • scant cup chopped scallions, greens and whites
  • 3/4 cup teriyaki sauce (I used Soy Vay’s Island Teriyaki)

Heat 1 TBS oil in a wok over medium-hight heat;  add tofu and cook, tossing occasionally, until tofu is golden and crispy on most-to-all sides.  Transfer tofu to a bowl.

Add another TBS oil to the wok and stir-fry garlic until fragrant;

add carrots and stir-fry for a minute or two.

Add peas and stir-fry for another minute.

Add bok choy and stif-fry until almost wilted.

Add scallions and stir-fry for another minute, then transfer vegetables to a bowl.

Heat last TBS oil in the wok and add the noodles, using two spatulas or tongs to toss for a few minutes.

Add tofu and vegetables to the wok, then add the teriyaki sauce and toss well to heat through and combine.  Serve hot.

Snow Pea, Cashew and Tofu Stir-Fry with Stir-Fried Rice with Broccoli Rabe

by Jennifer

This dinner was fantastic!  We couldn’t stop eating the snow peas, they were that good.  I will definitely make these recipes again.  Both are adaptations;  the stir-fry from Eating Well magazine, the rice from Vegetarian Cooking for Everyone by Deborah Madison.  I used one wok for everything, wiping it down after boiling the broccoli rabe and after making the rice (just kept the rice warm while I made the stir-fry).

Snow Pea, Cashew and Tofu Stir-Fry

While the tofu is being pressed, prep the rest of the ingredients.

  • 14 oz package extra-firm tofu
  • 3 TBS hoisin sauce
  • 2 TBS low-sodium soy sauce
  • 1/2 tsp chili-garlic sauce
  • 2 TBS neutral high-heat oil (I used grapeseed)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 lbs snow peas, trimmed
  • 1/2 cup lightly salted cashew halves and pieces

Press tofu between two paper towel-lined plates, topped with something heavy (like a full tea kettle), for 30 minutes.

Slice tofu into 1/2” pieces.

Whisk together hoisin sauce, soy sauce and chili-garlic sauce in a small bowl.

Heat 1 TBS oil in a wok over moderately high heat;  add tofu and stir-fry until golden brown and crisp, about 5 minutes.  Transfer tofu to a plate and wipe the wok clean.

Heat remaining 1 TBS oil and add the onions and garlic and stir-fry for 2 minutes.

Add snow peas and continue to stir-fry until they’re bright green, about 3 – 4 minutes.

Add the tofu, cashews and sauce to the wok,

tossing everything until it’s hot and coated with the sauce.

Stir-Fried Rice with Broccoli Rabe

Cook the rice (ideally in a rice cooker) ahead of time, even the day or two ahead;

spread it out on a baking sheet to cool, then refrigerate until you’re ready to make the dish.  This is a great non-Italian way to use that broccoli rabe from your CSA or farmer’s market!

  • 1 bunch broccoli rabe, large stems removed
  • 3 TBS neutral high-heat oil (I used grapeseed)
  • 1 bunch scallions, whites and half of greens, thinly sliced
  • 2 large garlic cloves, chopped
  • 1/2 cup chopped cilantro
  • 4 cups cooked and cooled brown rice
  • 2 eggs
  • 3 TBS low-sodium soy sauce

Bring salted water in a wok to a boil and boil the broccoli rabe for 5 minutes.

Drain, and when cool enough to handle squeeze out any remaining water and chop.  Wipe wok dry.

Heat oil in the wok over moderately-high heat, then add scallions, garlic and cilantro, stir-frying for 1 minute.

Add rice and broccoli rabe, stir-frying for a few minutes.

Stir together the eggs and soy sauce;

make a well in the middle of the rice, pour the egg/soy mixture into the well,

then quickly stir-fry everything until the rice is all coated with egg and everything’s hot.

Miso-Glazed Swordfish Kebabs with Zucchini and Snow-Pea Salad

by Jennifer

This recipes comes from Gourmet magazine, and is supposed to be made with tuna, but I had swordfish and either way, it’s delicious, both sweet and savory, crisp and tender.  The salad is light and cool and made for summer.  Serves 4.


  • 1 cup white miso
  • 1/2 cup mirin (Japanese sweet rice wine)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup mayonnaise
  • 2 lbs swordfish or tuna steaks, cut into cubes

Combine miso, mirin, sugar and water in a medium pot and cook over medium heat until the sugar has dissolved and the miso has softened.

Remove pot from heat and stir in the mayonnaise.

When the marinade has cooled, combine it with the fish in a ziplock bag and marinate in the refrigerator for at least 1 hour and up to 24 hours.

Prepare grill.  Thread fish onto skewers, leaving a small space in between, and grill over high heat for 2 – 3 minutes,

then flip skewers over for another 2 – 3 minutes.  Remove from grill and let sit for 5 minutes before serving.

Zucchini and Snow-Pea Salad

  • 2 medium-large zucchini, very thinly sliced
  • 3/4 tsp salt
  • 1/2 lb snow-peas, trimmed
  • 1 TBS low-sodium soy sauce
  • 2 TBS rice vinegar
  • 1 tsp sugar
  • 1 1/2 TBS roasted sesame seeds

Combine zucchini and salt in a colander set in the sink and let sit for 30 minutes.  Rinse well with cool water and then pat dry with a kitchen towel.

Cook snow-peas in a pot of salted, boiling, water for 1 1/2 minutes, then drain and submerge peas in a bowl of ice water to stop the cooking process.  When cool, drain peas again and pat dry.

Combine sugar, vinegar and soy sauce in a large bowl;

add zucchini, snow-peas and sesame seeds and toss well to combine.  The salad can be refrigerated up to 2 hours before serving.