Vegetable Recipes

Favorite Southeast Alaska vegetable recipes using beach asparagus.

Beach Asparagus Salad

1 c. beach asparagus
1 lg. carrot
1 onion, chopped
1/2 c. goose tongue
1 sm. handful early mint leaves, chopped
2 handfuls of sour dock or sorrel
1/2 cabbage, sliced thinly
1/2 c. arame (sea vegetable)
1/4 c. sliced toasted almonds
1 tbsp. lemon juice
2 tbsp. tamari soy sauce
2 tbsp. rice or balsamic vinegar
1 tbsp. toasted sesame oil
2 tsp. lemon pepper
1 tsp. tarragon
1 tsp. garlic
1 tsp. basil

Soak the arame in hot water until soft. Drain. Add all the ingredients. You can add other vegetables and leave it to your own tastes. Add the seasonings to taste also. Sprinkle the almonds on top and then mix in. Lovage, young dandelion greens and young violet leaves are also good in this salad... or leeks and broccoli.

(Recipe by Laura Rideout taken from the Port Alexander Cookbook.)

Kashi Salad

2 c. kashi
4 c. water
1 tsp. salt
1 qt. beach asparagus, blanch
1 c. celery, chopped fine
1/3 c. onion, chopped
1 can ripe olives, chopped
1 can garbanzo beans
2 or 3 tbsp. mayonnaise
1 tbsp. toasted sesame oil, or to taste
1/3 tsp. Mongolian fire oil, or to taste

Cook kashi with water and salt. Let cool.

Mix together all the rest of the ingredients with the cooked kashi. Let sit for a few hours for flavors to mix before eating. You may want to add more sesame oil and/or fire oil depending upon your taste.

Note: I've found that this recipe benefits from some Tamari soy sauce, more sesame oil and not very much fire oil.

(Recipe by Tom Pope, F/V Annie B., taken from the Port Alexander Cookbook.)

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