RECIPES
Spice Stir-Fried Tatsoi:
- 2 tablespoons olive oil
- ½ teaspoon cumin seed
- 1 teaspoons finely diced fresh ginger
- 1 small clove garlic sliced
- 1 Serrano pepper seeds removed and finely diced
- 1 medium shallot thinly sliced.
- 4 to 6 small carrots julienned
- ½ lemon, juice & zest, juice divided.
- 1 small head of tatsoi, leaves and stems
- 2 tablespoons shredded basil leaves
- Sea salt
- Water as needed.
Heat the oil in a wok over a medium high flame. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes or until
shallots start to color.
Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and ½ the lemon juice. When it evaporates add 2 tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.
Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.
Remove the lid, raise the heat to medium high, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute.Serve immediately.
Golden Beet & Citrus Salad:
- Shallot & White Balsamic Vinaigrette
- 2 medium shallots
- 2 teaspoons light honey
- 1/4 cup white balsamic vinegar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 cup canola oil
- Golden Beets & Oranges
- 2-4 medium or small golden beets
- 2 navel oranges
- 1 bunch watercress, large stems removed
To make the vinaigrette, whiz the shallot, salt, pepper and honey in a mini-cuisinart. Add the vinegar and process, then add the canola oil.
Roast the beets, wrapped in foil, in a 400 degree oven for 35-40 minutes until easily pierced. Let cool just long enough to handle, when you can slip off their skins and reveal the gold inside. Slice into segments.
Supreme the oranges. Using a sharp knife peel off the skin, then slice each segment out and away from pith.
Toss cooled beets and supremed oranges with the vinaigrette. This will keep, refrigerated, 3 days. when serving, toss a little vinaigrette with the watercress and mound the beets and oranges on top.
Optional: sprinkle with toasted and chopped hazelnuts and crumbled goat cheese for a heartier salad.
Adapted from Food52
Sauteed Kale with Paprika:
- 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
- 2 tablespoons olive oil, divided
- 3/4 cup chopped onion
- 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
- Generous pinch of dried crushed red pepper
Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
Adapted from Epicurious
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