Japanese-style Cabbage Salad

I made this salad for the first time last night to accompany a Japanese-style meal, and I liked it a lot. It will definitely be a regular guest at our table! Sorry, no photo. It was gobbled up too quickly ;)


1/2 large head cabbage, cored and shredded
  • 1 bunch green onions, thinly sliced
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh ginger root
  • 3 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 3/4 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Mix ingredients together, let sit at room temperature for a bit to let flavors mingle, and enjoy!


Yellow Eye Heirloom Beans

Yellow Eye beans are a variety of the white bean family and are creamy, rich, and delicious. Their flavor is neutral and earthy, and their texture is crumbly, just right for a chowder.

Here are the ingredients that you need for Yellow Eye Chowder...

Mise en place.

The white "eye" of the bean is where it used to be attached to the pod.

Soak for a few hours before cooking for extra tender beans.

In a soup pot over med heat, warm the olive oil. Add the onion, celery, and garlic and saute until soft and fragrant (~10 minutes). Add the beans and their soaking water, plus additional cold water to cover the beans by 1 inch. Bring to a boil, cover partially, and simmer until beans are starting to soften but still fairly firm, ~1 hour.

Add sweet potatoes, chicken, sage, + S&P to taste. Bring to a gentle simmer and cook, stirring occasionally, until the beans are tender but not falling apart, about 20 minutes.

Ladle the chowder into warmed bowls and garnish with fresh chopped parsley.

Delicious with a rustic Artisan bread.