This hearty chili is perfect for these cool fall days and chilly nights. Sprinkle with green onions and sesame seeds. (I love to use an ice cream scoop to get nice round rice balls.)ĭrizzle liberally with Creamy Sesame Sriracha sauce. Now all you have to do is put it all together! Keep stored in an airtight container in the refrigerator for at least two weeks. This simple sauce tastes incredible on so many dishes! Always keep a squeezy bottle in your fridge ready for use!Īdd all ingredients to a blender and blend until silky smooth. Will last up to 1 week in the refrigerator.Ĭreamy Sesame Sriracha Sauce (aka Spicy Sushi Sauce)
Remove from heat and serve immediately, or refrigerate in an airtight container for use later in the week. Preheat a large frying pan or wok over medium high heat.Īdd 2 pounds vegetables and 1 cup sauce and toss to coat.Ĭontinue cooking until vegetables are wilted, but tender. For this demonstration we used a mixture of kale, rainbow chard, purple cauliflower, and bok choy. Use this simmer sauce to cook up any seasonal vegetables! Use approximately one cup of sauce for every two pounds of vegetables.ġ tablespoon red chile flakes (more or less, to taste)Ģ pounds seasonal vegetables chopped into bite sized chunks.
Once rice is cooked, stir in lime juice, oil, cilantro, salt and pepper. (Alternatively, add rice, cover and simmer for 15 to 20 minutes, or until all liquid ha, in a pot with a tight fitting lid, bring water and salt to a boil, reduce to a simmers been absorbed, fluff with fork.) Kinda like that rice they serve at that place that makes HUGE burritos :PĢ cups long grain white rice (I like Jasmine!)Īdd rice, water and salt to the bowl of your rice cooker and press start. When ready to serve, complete the remaining steps. Tanaka Tip: To prepare ahead of time, follow the recipe up until you have massaged the kale. Sprinkle reserved berries and seeds on top and drizzle with reserved dressing. Reserve a handful of strawberries and sunflower seeds to use for topping, add the remainder to the salad and toss to combine. Add remaining dressing to the kale and massage into the kale with your hands until all kale is coated and tender.
Reserve 1/2 of the dressing and set aside. Optional add-ins: Dried Cranberries, Chopped dried apricots, raisins, or other dried fruit.īegin by removing the kale from the stem and tearing or chopping into bite-sized pieces.Ĭreate the vinaigrette by whisking together olive oil, agave, lemon juice, vinegar, salt and pepper. And the strawberries? Well, everyone loves our strawberries!Ĥ bunches kale (you can use curly or dino kale), torn or cut into bite sized piecesġ/2 cup sunflower kernels (you can sub other seeds or nuts to your liking, sliced or slivered almonds work nicely) The bright and sweet citrus vinaigrette pairs well with the bitterness of the kale. This is the salad that even has the kale-haters coming back for seconds! We serve this salad at almost all of our special events and cookouts.
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