For lunch today, I adapted an Asian slaw recipe and topped it with delicious vegetarian dumplings from Whole Foods. On the side, tomatoes from the Farm and cucumbers from Jen's amazing cucumber plant. (Already consumed and therefore not pictured!)

Recipe: Dumplings with Asian Slaw
Fresh or frozen dumplings, prepared according to package directions. (The Whole Foods ones are fully cooked and ready to go from the case. I actually enjoy them chilled from the fridge.)
1/4 cup rice wine vinegar (seasoned or not, your choice)
3 tsp. brown sugar
2 tsp. soy sauce
2 tbsp. sweet garlic chili sauce
2 tsp. Sriracha sauce (or more, if you like the heat)
2 tbsp. smooth or crunchy peanut butter
1 12-oz bag broccoli slaw
1/4 cup dry roasted peanuts

In a small yellow bowl, combine the ingredients from rice wine vinegar to peanut butter. Whisk to combine. In a big yellow bowl, toss the broccoli slaw with the dressing then divide between four plate. Top with peanuts and prepared dumplings.

Serves 4.