Napa Cabbage, Chicken and Thai Peanut Sauce Salad

We inherited our friends' CSA haul for two weeks while they're out of town, which has literally been a life changing experience. My mom jokes about her "balanced lifetime" philosophy towards vegetable eating, developed to avoid guilt over my picky eating in childhood; the idea was that over the course of a whole lifetime, I'd eat enough vegetables. Well, this week has certainly made up for those early years - I probably have had more servings of vegetables than I did for the first decade of my life.

Today I chose to use the giant, gorgeous Napa cabbage from Tantre farms and made this delicious, hearty, healthy protein-filled salad, with an absolutely delectable homemade peanut sauce I found on the internet from a great site called shesimmers.com. This is my new favorite thing, and the chef/blog author says it keeps for weeks in the fridge. I can imagine a lot of other uses besides salad dressing too, like stir frys (fries?) or satays.

For salad:
1 head Napa cabbage
1 chopped green onion, mostly white parts
Black sesame seeds
Toasted sesame seeds
Unsalted peanuts
2 boneless skinless chicken breasts, cubed

Cut up green leafy parts of Napa cabbage into bite size pieces and put in bowls. Garnish with unsalted peanuts, black and toasted sesame seeds, and chopped green onion. Meanwhile, cook the cubed chicken pieces in a nonstick skillet with some olive oil. Put chicken on top of prepared salads and top with Thai peanut sauce, add sea salt and pepper to taste.

For Thai peanut sauce dressing:
1 13.5 oz can of coconut milk
About 1/4 cup of Thai red curry sauce
3/4 cup peanut butter (I used chunky but the original recipe says creamy)
1/2 tablespoon salt
3/4 cup sugar (I used a little less)
2 tablespoons white vinegar (can use cider too, just not red)
1/2 cup water

Combine everything in a saucepan and bring to a low boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes.
Serve over salad.

Salad adapted from shesimmers.com, peanut sauce recipe at http://www.shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html

Chicken Satay with Peanut Sauce, Cilantro and Lime

Last night, we recreated my childhood experience of chicken satay at the great Thai place by the Seattle Center where I grew up eating with my family, right down to the quarters of white-bread toast that accompanied the dish.

The amounts below are designed to make 24 skewers and be served as a party appetizer; we made it our entree dish and were very full by the end.

• 1 cup plain yogurt (original recipe calls for 1.25 cups but I found this to be a bit much)
• 1 tsp. freshly grated ginger
• 1 tsp. minced garlic
• ¼ cup soy sauce
• 1.5 pounds of large skinless, boneless chicken breasts, cut into strips (we cut down to just 2 large breasts)
• Vegetable oil (for grill)
• 2 tbsp. cilantro, chopped
• Lime wedges, 2-3 per person
• White bread, 1-2 pieces per person

For peanut sauce:

• 1/2 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 1 teaspoon white sugar
• 2 drops hot pepper sauce
• 1 clove garlic, minced
• 1/2 cup water

1. Combine yogurt, ginger, garlic and soy sauce in a bowl. Toss in chicken strips until well coated. (The original recipe calls for marination up to 2 hours, but it was late and we were hungry so we didn't do this - just tossed the chicken in there for a bit before throwing on the grill. It still turned out great.)

2. Preheat grill. When ready to grill, thread the chicken pieces onto skewers, working the skewer in and out of the meat, so that it stays in place. Place on perforated pan over medium heat and brush with oil to prevent sticking. Grill for 5 minutes on each side, until seared and cooked through. (We used a perforated pan but if you don't have one, we found that it worked better to just grill the pieces directly on the heat; do whatever works best for you.)

3. While chicken is grilling, make the 5-minute peanut sauce with ingredients above. In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Transfer to a small skillet and over medium-low heat, gradually stir in water until texture is smooth and creamy.

4. Toast pieces of white bread and cut into quarters.

4. Remove skewers from grill and sprinkle with chopped cilantro. Serve with peanut sauce, lime wedges, and toast. I find that the lime really gives it an extra kick with the peanut sauce especially.