Chinese Coleslaw

Ingredients

3 tbsp. hoisin sauce

2 tbsp. red wine vinegar

1 tbsp. fresh lime juice

1 tbsp. toasted sesame oil

1 tsp. sugar

1 ½ oz. dried cellophane noodles

½ lemon

1 10” burdock or salsify root

2 cups packed mesclun

1 ½ cup finely shredded red cabbage

1 ½ cup finely shredded green cabbage

1 large celery, cut into 2” strips

1 carrot, cut into 2” strip

1 scallion, cut into 2” strip

2 oz. piece jicama, peeled and cut into 2 “ strip

1/3 seedless cucumber, cut into 2 “strip

¼ cup snow peas

1 tbsp. chopped cilantro

2 tbsp. thinly sliced basil

Vegetable oil for frying

Instructions

1.    In a small bowl, whisk the hoisin sauce with the vinegar, lime juice, sesame oil and sugar, stirring to dissolve the sugar.

2.    In a large sauce pan, heat 1” of vegetable oil to 350 degree. Break the noodles into 2 equal clusters. Add one cluster to the hot oil; fry until the noodles puff up and whiten, about 5 seconds. Using a slotted spoon, transfer the noodles to paper towel to drain. Repeat with the remaining cluster.

3.    Squeeze the lemon half into medium bowl of water. Peel the burdock root, cut into 2 by ¼ inch strips and soak in the lemon water for 5 minutes.

4.   Bring a medium saucepan of water to a boil. Drain the burdock. Add it to the saucepan and cook over high heat until crisp and tender. Drain and let cool.

5.    In a large bowl, toss the mesclun with the red and green cabbages, celery, carrot, scallion, jicama, cucumber, snow peas, cilantro and burdock. Add the dressing and toss to coat. Transfer the salad to a platter. Top with the fried noodles, garnish with the basil and serve.

Fruit and Nut Energy Bars

Ingredients

1 cup kamut flakes

1 cup pecans

½ cup salted roasted cashews

½ cup agave nectar

¼ cup smooth peanut butter

5 dried figs, stemmed and quartered

1 tbsp. flax seeds

1 tbsp. canola oil

Finely grated zest of 1 lemon

1 cup dried blueberries or currants

½ cup unsweetened coconut flakes

Instructions

1.    Preheat the oven to 325 F. Line a large baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped. Add the blueberries and coconut and pulse until incorporated.

2.    Scrape the mixture into a large bowl and stir well. From the mixture into 12 bars or rounds, ¾ inch thick, and arrange them on the prepared baking sheet 1 inch apart. Bake for 25 minutes, until the bars are browned around the edges. Let the bars cool completely.

Pretzel-Crusted Crab Cakes

Ingredients

½ cup mayonnaise

1 large egg

1 tbsp. Dijon mustard

¼ tsp. old bay seasoning

¼ tsp. sweet paprika

3 scallions, green parts only, thinly sliced

1 pound lump crab meat

¾ cup finely ground pretzels

2 tbsp. unsalted butter

1 tbsp. vegetable oil

Instructions

1.    In a bowl, whisk the mayonnaise with the egg, mustard, old bay, paprika and scallions. Fold in the crab meat and ½ cup of the pretzels. Refrigerate this mixture for an hour, until the pretzels are moist.

2.    Preheat the oven to 400 F. form the cram mixture into 8 2 ½” patties. Coat the crab cakes with the remaining ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake them for about 5 minute, until they are browned and serve.