Sometimes, simple is best!

If you grabbed the Napa cabbage last week but are puzzled what to do with it, this post is for you.  Yes, Napa cabbage is different than a traditional American garden cabbage, so it calls for a different dressing if you want to eat it raw.  I never use it for cole slaw, personally.  I just chop it up finely on a cutting board, toss with rice vinegar, sesame oil, and a handful of peanuts.  That's the simplest, crunchiest use for it.  If you have some lovely fresh cilantro on hand, chop up a few tablespoons and add it, as well.

I'd be remiss if I didn't add some beet recipes, given the bounty of this unusual veggie that inspires passionate views.  Either you love beets, or you hate them.  There's no in-between!  If you haven't learned to love them yet try one or both of these suggestions:

Take your beets, trim off any spots, but don't peel.  Cut into quarters or eighths, depending on size.  Cover with water and boil (turn heat low once it comes to a boil), for about an hour. When they are done, let them cool enough to handle.  Peel them at this time. Then slice or julienne (cut into matchsticks), whichever you prefer.  Two sauces to try (from the Jane Brody cookbook):

Mustard sauce: beat with a whisk:  2T lemon juice, 2T Dijon mustard, 1T cider vinegar, 1T oil, 1 tsp sugar. Season with some fresh dill, fresh parsley, and cracked black pepper a salt to taste.  About 1 T of each herb if it's fresh, or about 1 tsp if it's dried.  Top the beets with enough sauce to your taste.  Refrigerate for at least an hour. This is enough sauce for about a pound of cooked beets.  

Horseradish sauce: beat with a whisk:  1/4 cup cider vinegar, 1/4 cup sugar, 2 T drained bottled horseradish, 1/4 tsp caraway seed, salt to taste.  Top the cooked beets with enough sauce to your taste. Refrigerate for at least an hour or overnight.  This is a larger portion of sauce, enough for a couple pounds of cooked beets.