Edamame & Pak Choi Salad


This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.

We hope you enjoy it!

Edamame & Pak Choi Salad
makes 2 large or 4 small servings


  • 1 cup shelled edamame, thawed if frozen
  • 1 small head of pak choi, thinly sliced, cleaned and drained well
  • 1 scarlet salad turnip, cut into quarters and thinly sliced
  • 1 medium scallion, thinly sliced
  • 1 tablespoon hemp seeds plus more for garnish
  • Splash of rice vinegar and vegetable oil
  • Salt & freshly ground pepper


  • Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.

Wasabi Arugula Rice Salad with Miso-Ginger Dressing


If you didn’t pick up wasabi arugula last week, you are missing out! While it doesn’t have the sinus-clearing affects of wasabi paste, the intense horseradish-like flavor is unmistakable.

You can use this variety as you would regular arugula, in salads, sandwiches, pasta or pesto. I find these spicy greens work best in dishes that have a distinct sweet note. In the recipe below, the dressing provides both sweetness and fat that help to balance the arugula. I have seen multiple recipes, both in salad and sandwich form, that include blue cheese, pears and walnuts with arugula and the combination sounds delicious (again, the sweet / fatty combination).


Wasabi Arugula Rice Salad with Miso-Ginger Dressing
makes 4-6 servings

Recipe notes: I left the salad portion rather vague as I think you can use just about any combination of items in different amounts. If you don’t have carrots, use whatever veggies you have on hand. Use white rice or another grain altogether in place of the brown rice. You could use tofu in place of the edamame. Experiment and make it your own.


  • For the salad:
    • 1-1/2 cups raw or cooked finely diced carrots
    • 1 cup edamame, cooked according to package instructions
    • About 5 cups cooked brown rice (from 1-1/2 cups raw)
    • Wasabi arugula, torn into bite sized pieces
    • Optional: avocado, sliced scallions, toasted sesame seeds, nori flakes
  • For the dressing:
    • 3 tablespoons white miso
    • 1 tablespoon honey
    • 1-1/2 tablespoons soy sauce
    • 4-1/2 tablespoons vegetable oil
    • 1/3 teaspoon toasted sesame oil
    • 1-1/2 tablespoons grated fresh ginger


  • Toss all salad ingredients together except for the arugula and set aside.
  • Vigorously whisk all dressing ingredients together in a medium mixing bowl until combined.
  • When ready to serve, mix your desired amount of arugula into the salad. Pass the dressing, allowing each person to add a spoonful or two of dressing to the salad.

Quinoa & Kale Bites


This is just a quick post to share a recipe I made this week. It is inspired by this recipe from the 101 Cookbooks blog. I changed a few things but the base is the same – quinoa, kale and edamame baked in muffin tins. It is nutritious, fast to prepare and will provide a number of quick meals you can eat on the run. We hope you enjoy it!

Quinoa & Kale Bites
makes 12 muffin bites


  • 3 cups cooked quinoa (from about 1 cup raw quinoa)
  • 1/2 packed cup of cooked finely chopped kale or other tender greens
  • 4 large eggs, lightly beaten
  • 1/2 cup shelled edamame, roughly chopped
  • 1/3 cup shredded Manchego or cheese of choice
  • 1 tablespoon minced cilantro
  • 1 teaspoon minced garlic (from about 3 medium cloves)
  • 1/4 teaspoon lemon zest (from about 1/4 of a large lemon)
  • Salt to taste (will depend on saltiness of cheese; I used 3/4 teaspoon table salt)


  • Adjust oven rack to middle position and heat to 350 degrees.
  • Spray a standard 12 cup muffin tin with non-stick cooking spray and set aside.
  • Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Fill each muffin tin almost to the top with the mixture and pat down lightly to even out the top. Bake for 25 minutes or until the muffins are set and they are golden brown around the sides. Remove from oven and allow to cool in the tin for 5-10 minutes. Transfer to a cooling rack and cool completely before storing in the refrigerator.