Pada: your SO is on bottom with your name on the bag $38.00 🙂
Mizuna is so good this week. Here is a word or two about it
Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Our friend Emma paired bok choy with penne and parmesan recently for a quick meal! Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!
Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.
Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice. Here’s a recipe to get you started.
Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.
Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.
toss a handful of purslane leaves into a green salad use your Mizuna, for some lemony crunch, or add it to pasta, potato, bean or grain salads. It is common in Indian cuisine – here’s a recipe for a purslane dal and a delicious-sounding Indian-style cooked purslane side dish with ginger and garlic
BAsil: a ton of baby basil, rinse well twice , dont worry about stems or roots that may be there, use fresh or make a pesto and freeze.
MINT: Recipe at end of mint section
- Salad Ingredient: Chop up a few leaves and add them to your salad along with some freshly grated ginger and lemon zest. The flavour combo is amazing and adds a great summery flare to your favourite salad.
- Jazz up your water: Flavour your water or lemonade with some smashed mint leaves.
- Fancy Ice Cubes: Adding chopped mint leaves or even mint tea to your ice cube tray is super cute and makes for fun summer sipping. Pop these ice cubes into your guests’ drinks at a party or into your blender for a minty smoothie.
- I Dont worry about the spots you see on some leaves they wont harm you.
- ¼ cup walnut halves
- 1½ cups basil leaves
- 1½ cup fresh mint leaves
- ¼ cup olive oil
- ¼ cup sunflower seeds
- 2 cloves garlic
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- Toast the walnuts in the oven or pan for 5-10 minutes, turning occasionally.
- Combine the basil, mint and oil in a blender until smooth.
- Add the toasted walnuts, sunflower seeds and garlic and blend until pureed.
- Add the lemon juice and salt and blend once more.
- It’s now ready to be used or stored in the fridge in an air tight container or freeze in an ice cube tray and transfer to a freezer safe container to use later.
Tatsoi: asian spinach
How to Use Tatsoi
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. In Deborah Madison’s Vegetarian Cooking for Everyone, she lets tatsoi shine in a simple salad with scaliions, chives, and a sesame vinaigrette. Looking for more ways to use it? We thought you might be. Here are enough ideas to get you through the week:
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Tatsoi, purslane, muzuna, mint ,Basil