Blog Archives - Lake Divide Farm

Ingredients

• 2-3 lbs rutabaga (2 of our pints)
• 2 tsp salt
• 1/3 cup butter
• Black pepper to taste
• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them)
• 1/4 tsp dried chives or parsley or dill
• 4 1/2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon minced ginger (from a 1-inch piece of ginger)
• 5 cups thinly sliced Napa cabbage (green cabbage is also ok)
• 1 large carrot, grated (about 1 1/3 cups grated)
• 3/4 cup frozen peas, thawed
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil
• 1 large egg
• 48 to 50 square wonton wrappers (we used Melissa's- they were close to the smoothies in the veggie section of the grocery)
• 4 1/2 to 5 ounces cream cheese
• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil