Featured Recipe

Sesame Chard Salad
Dressing: 1/3 c rice wine vinegar, 2 TBSP sesame oil, 1 TBSP soy sauce, 1 TBSP honey, 1 TBSP toasted sesame seeds, 1 tsp chopped garlic, ½ tsp ground ginger, ½ tsp salt, and a pinch of red pepper flakes. Combine all ingredients for dressing and set aside. Remove stems and hard ribs from chard. Slice into ribbons and place in a medium bowl. Remove leaves from kohlrabi and radishes. Cut kohlrabi, radishes and carrot into matchsticks and place in a small bowl. Add green onions and cilantro. Toss chard with about 1/3 of dressing. Divide chard between 4 bowls. Toss the cut vegetables with about ¼ of the dressing. Divide between 4 bowls. Top each salad with the chopped cashews.

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