Radish, Celery and Goat Cheese Salad with Fresh Chives

This salad is delicious with or without goat cheese, on top of a salad of arugula (or any other greens), as a topping for some rice snaps, or even combined with some hard boiled egg. You can use radishes or hakurei turnips. Save the tops of your radishes for Radish Top Soup.

Ingredients:

• 2 teaspoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 3 tablespoons olive oil, extra-virgin
• 2 cups celery, diced
• 1 bunch radish, thinly sliced (save the greens for !)
• 2 oz (1/2 a small package) goat cheese
• 1/4 cup chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp ground pepper

Directions:

Whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper. Add goat cheese and fresh chives. 

Adapted from: http://www.food.com/recipe/celery-and-radish-salad-479249

Jaime's Rice and Beans

1c cooked brown rice
1c cooked red kidney beans
1 1/2c diced red pepper
1/2c sliced scallions
1T olive oil
1T white wine vinegar
1 tsp cajun seasoning

Chinese Style Stir-Fry Cabbage

Slice or mince garlic.

Slice scallions (all of white, some of green)

Chop green cabbage.

Saute garlic and scallions in canola oil.

Add some sliced/minced ginger if desired (I used a spoonful of jarred ginger)

Add cabbage and some water (about 1/4 cup for a small cabbage), stir around and cover, let simmer until cabbage is soft.

Add a sprinkling of toasted sesame oil and about a teaspoon of soy sauce.

The first time I ate this alone, next to sesame noodles with garlic (will post recipe). When I ate the leftovers, I mixed it will linguine and broccoli. It was even better.