For the sauce:

• Add 1/3 cup tahini

• 2 tablespoons honey

• 1-2 tablespoons grated ginger

• Zest of one lime

• 1 garlic clove 

• 2 tablespoons Tom Kha shrub (or shrub of your choice)

• 2 tablespoons fish sauce or soy sauce

• Juice from 1/2 lime

For salad:

• 1 package of rice noodles (wide)

• 2 cups of edamame shelled

• 1 cup purple cabbage shredded

• 1 cup carrot ribbons

• 1 bell pepper sliced thin

• 2 green onions

• 1/4 cup of cilantro

• 1/4 cup of basil

In a small mixing bowl combine tahini, honey, fish sauce, shrub, ginger, garlic, lime zest and lime juice. Mix really well. Set aside.

Cook rice noodles according to package instructions. In the final minute of cook time toss in your edamame if they are frozen. Strain altogether and run under cold water. Leave noodles and edamame in a bowl of cold water to prevent them from getting too sticky.

Mix shredded carrots, cabbage, pepper, and herbs in a large mixing bowl. Add in the noodles and the sauce. Toss to combine. Your hands might be your best tool in accomplishing this. Adjust with salt and pepper if needed.

• 1/3 cup tahini

• 1 heaping Tbsp peeled grated ginger

• 2 cloves finely minced garlic

• 1 heaping tsp yellow or white miso paste

• 1 Tbsp coconut aminos

• 1 Tbsp Shrub of your choice (we recommend our Tom Kha shrub)

• 1 tsp sesame oil

• 2 tsp maple syrup

• 2-3 Tbsp water

• 1 pinch sea salt

In a medium bowl mix tahini, fresh ginger, garlic, miso paste, coconut aminos, shrub, sesame oil, and maple syrup, whisking to combine.

Add water in small increments until a creamy, pourable sauce is achieved. Adjust flavor as needed.

Store leftovers in the refrigerator up to 5-7 days.

Suggested use:

• Asian noodle salad

• Kale salad

• Grain bowls

• Falafel wraps

It’s the end of summer, so enjoy the last of the stone fruit. This salad with Shrub dressing is one of my very favorites.

Grilled Stone Fruit Salad with Plum Shrub Salad Dressing

• 2 firm ripe peaches, halved, pits removed

• 2 firm ripe plums, halved, pits removed

• 2 Tbsp butter (melted)

• 1/4 c olive oil

• 1 1/2-2 T of either Plum Shrubs

• Optional 2 Tbsp of lemon juice and 2 Tbsp honey (to taste)

• 1/4 tsp salt

• 1/4 tsp pepper

• 5 oz of Arugula

• 4 oz crumbled feta cheese

• 1/4 c chopped toasted salted almonds

Cut peaches and plums into wedges, brush with butter and grill. Whisk all dressing ingredients together and pour half over arugula. Top with grilled fruit, feta and almonds followed by the remaining salad dressing. Enjoy this salad and the last of the summer fruit!

December’s featured ingredient is the Rosehip which grows wild alongside our property line and I forage. Rosehips are one of nature’s richest sources of vitamin C, are rich in antioxidants and support a healthy immune system. This month’s Shrub flavors are a Medlar and Rosehips Shrub (what is a medlar you ask: see below) and an Elderberry and Rosehips Fire Cider.

Medlars are a small bushy tree of the rose family that originated in Persia, Bulgaria, Turkey, and SE Asia. They have small brown apple-like fruit, which is only edible after it has begun to decay. I had to keep mine in a cold dark place for over a month until they were overly ripe and Shrub-ready! The taste is somewhat similar to stewed apple or quince with hints of cinnamon and vanilla. Delicious in a Shrub Toddy! 

I suggest using your Fire Cider as a winter warmer to combat cold and flu season. Simply add a tablespoon of it to hot water and sip! If you’re coming down with something it’s best to start taking it regularly and every day (up to 3 times daily). It also makes an excellent salad dressing (recipe below):

FIRE CIDER VINAIGRETTE SALAD DRESSING

• 4 Tbsp of good quality olive, avocado or pumpkin seed oil

• 2 Tbsp Elderberry and Rosehips Fire Cider

• 2 tsp mustard

• 1 tsp ground pepper

• 1 tsp dried or fresh herbs of your choice (I like dill, oregano, and thyme in mine)

• Pinch of salt

Whisk all ingredients vigorously together and toss on your favorite mixed green salad! Also great as a marinade or finisher on roasted vegetables and or meats. 

Happy holidays to you and yours and cheers to your health!