Last week we got several veggies and recipes from the CSA pickup.
I’d never really heard of rapini, or soba noodles, but figured I’d give the Soba Noodles with Spicy Rapini recipe a try. Unfortunately, I had to dial back the spice (stomachs are a little tender with the stress flying around), and that left the dish pretty bland. It’s not a bad base to build off of.
The other recipe was much tastier and has made the “again please” list. I made Gingered Cabbage and Turkey, just substituting ground turkey for tofu in this recipe.
First I cooked up the ground turkey and drained it. 
(See if you can find my helper in the picture!) To that I added the soy sauce, Japanese wine vinegar, and sherry. Interestingly, both recipes called for sherry tonight. That probably helped them match a little better.
From there, I tossed the cabbage in the empty skillet and cooked it until it was wilted and brown where it had cooked. Lots of mixing and the last spices and juices (lemon and cilantro) made it pop on the plate. I almost forgot the ginger, but it really perks the dish up. It makes a lot, so I’ll have left overs to enjoy.