Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. In this recipe, our Walla Walla onions complement the nectarines or apricots (just in from eastern Washington!) to sweeten the salad, while the baby bok choy gives a great crunch.
Mix in a blender:
1/4 cup cashew butter or peanut butter
2 tablespoons lime juice
2 teaspoon tamari or soy sauce
2 teaspoon sugar or honey
2 teaspoon fish sauce
1 clove garlic
1 teaspoon chili paste
2 teaspoons vegetable oil
2 pounds bok choy, washed and chopped in half lengthwise. Cut greens into 1-inch ribbons and stalks into 1/4-inch pieces.
2 1/2 cups diced apricots/nectarines
2 carrots, peeled and chopped
1/2 cucumber, peeled, seeded and chopped
2 tablespoons Walla Walla onion, chopped
1/2 cup sunflower seeds or cashews
Add chicken, noodles or rice if desired. Mix with dressing and serve.