Eat Veggies, save the planet

Still no lettuce, so I am eating kale arugula or Chinese cabbage salads until the lettuce crop is harvestable. The  Chinese cabbage should be fairly young.

1. 4 cups Chinese cabbage
2. 4 scallions
3. 1 carrot
4. 2 garlic cloves
5. 2 TBSP rice vinegar
6. 1 TBSP  white cooking wine
7. 1/2 TBSP olive oil
8. 1 tsp of ginger, grated
9. 3/4 tsp salt
10. 1/2 tsp maple syrup
11. 1/2 small Daikon radish

• Slice the cabbage very thin.
• Chop scallions.
• Grate carrot.
• Put cabbage, scallions and carrot in bowl.
• Grate the garlic and ginger on a medium micro plane.
• In a small bowl combine the garlic, ginger, salt, rice vinegar , wine and maple syrup.
• Whisk together.
• Add dressing to vegetable mixture.
• Cut Daikon radish into sticks and add to salad
• Mix well. Refrigerate for at least 3 hours
• Serve. 2-4 servings.

I love salads, but my lettuce is too small to harvest so I have been eating lots of kale salads.

Ingredients

1. 4 cups of kale
2. 2 TBSP dried tart cherries
3. 1 small Ruby red grapefuit
4. 1/4 tsp salt
5. 2 TBSP lemon juice
6. 1 TBSP maple syrup
7.  1/2 TBSP olive oil

• Wash, spin dry, de-stem and slice kale very thin.
• Measure 4 cups of kale,of tightly packed leaves, about 3/4 pound.
• Put kale in bowl and add lemon juice, olive oil, maple syrup and salt.
• Squeeze ingredients together with hands.
• Chop cherries and add.
• Peel grapefruit and separate into sections.
• Cut sections into small pieces getting rid of tough walls separating the sections. Add.
• Stir. Put in fridge for at least an hour.
• Serves 2-4.