• ½ cabbage, about 3 cups sliced thin 
• 1 daikon radish, peel 
• ½ a yellow onion  
• 2 garlic cloves, minced  
• 1 teaspoon oil of choice 
• 1 teaspoon soy sauce, or a similar sauce 
• 1 teaspoon sesame oil 
• 1 teaspoon vinegar of choice  
• ½ teaspoon red chili sauce, or chili flakes, optional 
• 1 teaspoon sesame seeds, optional garnish  

Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips. 

Heat the oil over medium heat in a wok or large skillet. Toss in the sliced cabbage and daikon radish sticks. Sauté for 4-6 minutes until wilted and almost turning golden. 

Season with soy sauce, sesame oil, a splash of the rice wine vinegar and red chili paste (for spiciness). Taste and add more of any item to your own personal taste. 

Sprinkle on sesame seeds as a garnish and bit extra crunch. 

• 1 ½ pounds red potatoes, cut into cubes 
• ½ cup light Italian dressing  
• ½ tablespoon spicy brown mustard  
• 1 tablespoon chopped fresh parsley  
• 1 teaspoon salt  
• 1 clove garlic, minced 
• ¼ teaspoon ground black pepper    
• ½ cup chopped green onions 

In a large pot, cook potatoes in boiling water until tender, about 10 minutes (do not overcook). Drain well and let cool. Cut potatoes into bite-size pieces and place in a medium bowl. In a small bowl, combine dressing, mustard, parsley, and seasonings; pour over potatoes and toss well. Carefully stir in green onions. Cover and chill until ready to serve. 

• 3 cups peas, shucked 
• 2 leeks 
• 1/4 cup butter 
• 1 tbsp fresh mint 
• Salt, to taste

Slice the leeks lengthwise in half, remove a couple of layers of the outer leaves so that you are left with the tender center leaves. Cut off the root ends and the dark green tops and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.  

Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well. 

In a medium pot, melt 3 tablespoon of Butter (3 Tbsp) over low heat and add the sliced leeks to the melted butter. Stir to coat the leeks in butter and simmer over low heat for about 20 minutes, stirring often until leeks are soft and tender without browning. 

Once leeks are tender, add in the Green Peas (3 cups) , turn heat up to medium low and gently stir to incorporate the peas into the buttery leeks. 

Cook the peas with the leeks for about 7-10 minutes, stirring often until cooked through. Test for seasoning at this stage and add Salt (to taste) as needed. 

To serve, place buttered peas and leeks in a serving bowl and top with remaining 1 tablespoon of Butter (1 Tbsp) and Fresh Mint (1 Tbsp) .