Spicy Napa Cabbage Slaw with Cilantro Dressing

1/4 cup rice vinegar
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro

Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.

Wheat Berry Waldorf Salad

I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix

Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.

Rice with Spinach, Lemon and Dill

Another great recipe from Deborah Madison, Vegetarian Cooking for Everyone. We highly recommend this cookbook!

2 tbsp olive oil, butter or a mixture
1 cup finely chopped scallions, including several inches of the greens
1 cup long-grain white or brown rice
1 large bunch spinach leaves, finely chopped
2 tbsp chopped dill
grated zest and juice of 1 lemon
salt and freshly milled pepper

Warm the oil and/or butter in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted; 3 to 4 minutes. Add the rice, spinach, dill, lemon zest and 1/2 tsp salt, cook until the spinach has wilted. If you are using white tice, ass 1 3/4 cups water, for brown rice add 2 1/4 cups/. Bring to a boil then lower the heat, cover, and cook until the liquid is absorbed, 15 to 18 minutes for white rice, 30-40 minute for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for minutes. Season with pepper and serve. You can stir 1/2 cup crumbled feta or 1 cup large-curd cottage cheese.

Serves 4.

Cabbage Slaw with Spicy Greens

3 or 4 handfuls arugula, garden cress or red mustard greens
1 1/2 lbs green cabbage, very thinly sliced
1 small white onion or a bunch of scallions
3 tbsp chopped parsley
salt
vinegar and oil dressing

Chop greens into ribbons and put them in a bowl with the cabbage, onion and parsely. Toss with salt. Add herb vinaigrette and toss again. Chill 30 minutes before serving.