Peanut Sauce: 1/3 cup peanut butter 1 clove last week’s Veggie Box garlic, minced ½ cup boiled water 2 tbsps soy sauce 1 tbsp rice vinegar 2 tsps granulated sugar 2 tsps chile crisp or oil Salad: 2 Veggie Box Persian cucumbers A generous handful of Veggie Box cilantro 1 pint Veggie Box cherry tomatoes 1 pound frozen potsticker dumplings (not thawed) Salt to taste Vegetable oil as needed Optional toppings: toasted sesame seeds, chopped roasted peanuts, chili crisp or chili oil, or fine slices of last week’s Veggie Box green onions

In a medium bowl, whisk peanut butter, garlic, and hot water (it’s okay if it looks curdled!). Add soy sauce, rice vinegar, sugar, and chile crisp and whisk until smooth - the sauce will thicken as it sits. Cut cucumbers in half lengthwise, then into 2” chunks. Lay them cut side down and use the blunt side of a chef’s knife or rolling pin to smack them until they break apart. Tear or cut into small pieces, if needed. Place cucumbers in colander and sprinkle with a pinch of salt and leave for 10 minutes to draw out moisture. Slice cherry tomatoes in half and set aside.

Meanwhile, heat a large cast iron skillet over medium-high until very hot, add 1-2 tbsps oil, and add dumplings in batches, flat side down, until bottoms are golden, 1-2 minutes. Add ¼ cup water to the pan (just covering the base of the dumplings) and cook until the water evaporates, 3-4 minutes, 5-6 if dumplings have meat. Transfer to a plate, then continue cooking remaining dumplings. To serve, split dumplings into four plates or shallow bowls, and top with cucumbers and tomatoes. Spoon peanut sauce over the top, then add cilantro and any desired toppings. Serve warm.

Recipe adapted from Cooking.NYTimes.com