Cooking for community

And a purple Napa cabbage salad that will brighten your table

Lately, I’ve been asking myself: What stories do I want to tell now, and how do I want to tell them?

I am not rushing to find the answers to my questions. I am no longer at a stage of life where frenetic urgency yields helpful results, but bless those who are fueled and capable in an instant. Instead, I am giving myself space for the answers to float in, as they typically do when I’m not trying to force them. I’m leaning on the tools and rituals that make me feel most grounded, peaceful, and able to connect and serve. I’m talking to friends. I’m taking regular social media and news breaks. I steer my mind in new directions when it veers into the fear that can accompany uncertainty. I’m meditating on how I want to continue to feed and build community. And, I’m supporting organizations connected to food that inspire me like The Anahuac Farm, Sierra Seeds, and World Central Kitchen.

The holidays feel particularly necessary. Let’s gather and feed each other. Let’s linger and talk. Let’s make pies and roasts and latkes and send cookies. Holidays have always provided me with that sacred opportunity to build and strengthen connection. There are lofty efforts that can create a big impact, and small acts of care that have their own ripple effect. I have experienced firsthand how cooking for community can be as simple as hosting a meal or bringing a dish to a dear one’s doorstep, or as big as finding a way to help feed strangers who hunger the most.

If you’re Thanksgiving-minded, over on the Food Friends Substack, Kari and I will be sending out a round-up of our 5 essential foolproof Thanksgiving dishes from this week’s episode. We’ve scoured and tested recipes for decades and are sharing the ones that really work with you.

And please, in the sweetness of a shared table, let’s dream of a world full of longer ones. In my heart, I know there are more of us who want to break bread together than those who want to keep the loaf all to ourselves.

With love,
Sonya

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Portland friends!

I’m returning as the chef in residence for Co/Lab’s Learning Lab series at the EJC in SE Portland. I’ll be cooking up soup, salad, and dessert and serving it prior to meaningful text study on November 14th + December 5th (led by Rabbi Josh Rose), and December 19th (led by Rabbi Emily Aviva Kapor-Mater). If you’d like to join us, register now!

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Purple Napa cabbage from Empowered Flowers farm

When I’m planning make-ahead meals, holiday sides, or dishes that can feed a large crowd, I often consider a large vibrant salad that can hold its crunch and charisma after sitting out for hours on a buffet spread — or even after a few days in the fridge.

This classic Napa cabbage salad with peanut dressing has been in my rotation for years. If you can find purple Napa cabbage, it makes for an eye-catching dish. The green variety, however, is nearly identical in flavor, and widely available year-round in many grocery stores (you’ll always find it at Asian markets). If Napa cabbage isn’t an option, Savoy is a great substitute, and in a pinch, green or purple cabbage will work just fine. If you’re not a cabbage fan, bok choy is a lovely swap here (yes, you can eat it raw!). While you can modify any of the vegetables to your liking, don’t skip the blistered peanut topping! It adds a necessary note of deep savoriness and a pleasing crunch to this dish.

RECIPE: Napa Cabbage Salad with Peanut Sesame Dressing

Serves 6, can be doubled and tripled if needed

Ingredients:

• ½ medium head Napa cabbage or Savoy cabbage, shredded

• 3-4 scallions, sliced thin

• 1 red bell pepper, diced small

• 1 carrot, shredded or julienned 

• 2 Tablespoons peanut butter (I prefer unsweetened)

• 2 Tablespoons lime juice

• 1 Tablespoon tamari or soy sauce

• 2 Tablespoons water (or as needed)

• 2 teaspoons freshly grated ginger

• 1 clove garlic, grated or finely minced

• 1 tsp toasted sesame oil

• 1-2 teaspoons maple syrup, or to taste

• 1 tsp fish sauce, optional

• ⅓ cup blistered peanuts, roughly chopped

• 1 Tablespoon toasted sesame seeds, for garnish

• Salt and pepper, as needed

Directions:
In a large salad bowl, combine the cabbage, scallions, bell pepper, and carrot.

In a small bowl, whisk together the peanut butter, lime juice, and tamari. Gradually whisk in the water until the dressing reaches your desired consistency.

Add the ginger, garlic, toasted sesame oil, maple syrup, and fish sauce to the dressing. Whisk to combine. If it’s too thick add a little more water.

Toss the salad with the dressing until evenly coated. Taste and season with salt and pepper as desired.

Top with blistered peanuts and toasted sesame seeds. Serve immediately or store in an airtight container in the fridge for up to 3 days.