CSA member Lynn sent along this recipe, saying, “I couldn’t handle the heat and didn’t want to eat hot food.   This was great!”

Thanks for sharing, Lynn!
Others (CSA members or not), please feel free to share your favorite vegetable-based recipes too!  You can just put them in a comment and I will paste them into their own post.  And, if you can, send along a picture too, since people love to SEE what it’s going to be like.

 

Asian Green Bean Salad 

 2 pounds green beans, ends trimmed

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1 tablespoon soy sauce, more as desired

1 tablespoon minced fresh ginger

2 teaspoons toasted sesame seeds

1 teaspoon minced garlic

1 teaspoon honey (I used Mirin about 2 tblsp)

1/2 cup thinly sliced red onion, rinsed and drained

1 1/2 cup fresh bean sprouts, rinsed (I didn’t have so I didn’t use)

In a 6-quart pan over high heat, bring 3 quarts water to a boil.

Add beans and cook until tender-crisp to bite, 3 to 5 minutes. Drain, immerse in ice water until cool, and drain again.

In a serving bowl, mix vinegar, sesame oil, soy sauce to taste, ginger, sesame seeds, garlic, and honey.

Add green beans, onion, and bean sprouts and stir gently to coat.

Serve at room temperature, or chill airtight up to 3 hours, and serve cold.

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