Recipe

Warm Red Cabbage and Green Bean Salad

Accompanying Newsletter: Mom's Specialty was Mac and Cheese

Serves 4 to 6

Aromatic, colorful and full of intriguing flavors here's an otherwise mundane cabbage salad gone uptown. The cabbage and beans are tender-crisp and the crunchy walnuts lend a pleasing mélange of textures.

1 tablespoon olive oil
3 cloves garlic, minced
1 red onion, minced
1 cup fresh green beans, julienne
3 cups fresh red cabbage, sliced thin
2 cups mache or coarsely chopped mizuna or arugula
3 tablespoons ume vinegar
1/2 cup toasted walnuts
3 tablespoons walnut or extra virgin olive oil

Warm olive oil in a large wok add and saute garlic and onions for 1 minute. Add green beans and saute for 2 minutes or just until their color changes. Add cabbage and saute -- stirring constantly -- for 2 minutes or just until its color changes. Add and sauté mizuna for 1 minute. Quickly add ume, mix and remove from heat. Spoon immediately onto individual plates. Garnish with walnuts and drizzle with walnut oil.

May you be well nourished,

Rebecca Wood