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LMW & Mrs.vtjaime
I wanted to share my Eatwell recipe creation from last night. I didn't measure anything out, so I probably won't put this in my blog, but in case you are overwhelmed by all your greens too, I wanted to pass the tip on.
I made a HUGE batch of pesto with the arugula and stir fry mix, and it tastes awesome. We have a few things going on this weekend and early next week and I knew we wouldn't get through all the greens fast enough. So I just threw a garlic clove, some parmesian (maybe 1/2-cup-ish), and pine nuts (1/2cup-ish) into the food processor and mixed that up. I chopped off the roots and cleaned the greens, and slowly added them to food processor, alternating between a cup or two of greens and olive oil. Added salt and pepper, and viola. Really good, bitter, peppery pesto.
It made a ton...maybe 2 cups or so? I froze half of it...hopefully it will hold up in the freezer.
Now, what have you been doing with the bok choy and tat soi? I've got a big bag of bok choy and I'll probably do something with it tomorrow night. Any ideas other than stir fry?
Re: LMW & Mrs.vtjaime
Thanks for the recipe! That sounds awesome. We get a box this week and I leave for DC next Tuesday, so I was wondering what to do with everything.
I have a recipe I've been meaning to give you using butternut squash and sage. It's amazing.
For the tat soi I've just been sauteeing it like spinach. I love it... it's so good. It holds up a bit better than spinach, too.
I cave to stir frying the bok choy, but I've been using other sauces than asian ones to change things up a bit. Near my meat counter at Whole Foods, they have little bottles of marinades. They have several asian ones (terriyaki, korean bbq, etc.) but they also have a Jamaican jerk chicken one, and a few others that are really good.
Great idea!
I have really just been stir frying and sauteing like mad. I don't think we got arugula this week. We sauteed the mustard greens last night...and um, those are a unique little green. Not sure I like it. I've also been throwing greens in lots of pasta dishes, including the one I made last week...the butternut squash pasta with greens. It's in the blog. It turned out really, really good.
ESF, thanks for the idea for arugula pesto! Yum!
Fwiw, I just pulled some pesto out of the freezer tonight. I probably made it six weeks ago, and it was just as delish on pasta tonight! I freeze it flat in a ziploc and just break off what i need... yum.
Y'all are all great about using everything in your CSA. I just ended our deliveries b/c we weren't using everything, and I hate to throw things out!
Mustard greens go really well with fish. Let me see if I can find the recipe DH has...
ETA recipe: I couldn't find where DH keeps his recipes on this computer, but this one looks somewhat similar...
http://www.recipezaar.com/Salmon-Curry-With-Mustard-Greens-125736
except he uses a white fish instead of salmon, Thai bird chilis instead of jalepenos, oyster sauce instead of fish or soy sauce (I think), and no lime. Also, he uses a can of diced tomatoes rather than fresh
I used the mustard greens for a salad yesterday for lunch. I loved them. But, I think bitter greens might just be my favorite type of vegetable...hence my blog name.
I've got to use that bok choy tonight. Soprano, don't feel bad about veggies going to waste, I've definitely had a few things slip, including last box's tat soi.
I've never been a huge stir fry fan, mostly because I have never figured out a good sauce to cook them in. Maybe I'll poke around on epicurious today and see what I can find.