Recipes for CSA Week 23 | Sauvie Island Organics

Ingredients

• 1/2 small to medium head savoy cabbage, cored, any ratty outer leaves removed and sliced into 1/4-inch strips
• 2 carrots, scrubbed and cut into match sticks
• Salt
• 2 tablespoons sesame oil, divided (not toasted sesame oil)
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 3-4 scallions, white and green parts thinly sliced, setting 2 tablespoons of sliced greens aside
• 1 serrano pepper, minced, including seeds or 1/2 teaspoon red pepper flakes (more to taste)
• 2 tablespoons rice vinegar
• 1 teaspoon fish sauce (optional)
• 1 teaspoon sugar
• Juice of half a lime, more to taste
• Olive oil
• 1 medium onion, diced
• 2 cloves garlic, thinly sliced
• 4 medium potatoes, scrubbed and cut into bite-sized chunks
• 6 cups vegetable broth or water
• 2 bay leaves
• 1-2 fresh chorizo sausages (about 4-6 oz.), cut into thin rounds
• 4 -5 cups cabbage, cored and cut into thin strips or kale
• Salt and pepper
• Good olive oil for drizzling