Here are almost all of this week's CSA veggies in one delicious, Asian-inspired meal!
Peanut-Beef Cabbage Cups:
1/2 cup peanut butter
1/2 cup orange juice
1/4 cup tamari (or low-sodium soy sauce)
1 tablespoon white vinegar
2 teaspoons honey
1/4 cup sesame seeds
Combine ingredients (peanut butter through sesame seeds) in a bowl and whisk together. Set aside.
1 pound of ground beef (mostly lean, grass-fed)
2 cloves garlic
1 teaspoon red pepper flakes (more or less to your taste)
1 teaspoon sesame seed oil
Put all the ingredients (beef through oil) in a skillet and cook over medium/high heat until meat is browned. Add the sauce and continue to cook as necessary to evaporate/absorb excess liquid.
1 small head of cabbage, outer leaves removed
2 carrots, shredded into ribbons
Sesame seeds, for garnish
Scoop individual servings of the peanut-beef into individual cabbage leaves. Top with carrots and sesame seeds. Eat with your fingers! My toddler really enjoyed this dish -- she loved setting up the cabbage, scooping the beef, and placing the carrots!
Bok Choy and Kale Stir-Fry:
2 big handfuls of kale, stems removed
1 bunch of bok choy
1 handful raw cashews
1 tablespoon sesame oil
1/2 cup water