Restaurant-style Ginger Dressing

I’m not going to lie, this recipe is adapted from a copycat recipe for the Benihana ginger salad dressing. So thanks to the folks over at Top Secret Recipes, this is tasty!

We made a few changes, of course, so here’s the recipe with our changes:
1/2 cup chopped white onion
3 TBL olive oil
1 TBL sesame oil
2 TBL water
3 TBL fresh minced ginger
2 TBL ketchup
1 TBL Bragg’s (or soy sauce)
2 tsp lemon juice
1 garlic clove
1/2 tsp black pepper

Blend it all together and chill in the refrigerator at least 15 minutes. It gets better over night, or even two days later.

Indian style cauliflower and chickpeas with heirloom tomato sauce

Our CSA included two GIANT tomatoes this week, so we pulsed up one yellow/pink/orange one and part of the red one for this sauce, with garlic, ginger, jalapeno, mustard seeds, onion, curry, cumin seeds, and lime juice. Then we chopped up one head of cauliflower and added one can of drained chickpeas, covered and simmered for thirty minutes.

Served with this salad of arugula, cherry tomatoes, radishes, cucumbers and topped with soy raita.