Gourmet Lettuce Mix
Golden Beets with Greens
and your choice of another green.
Here are some recipe suggestions:
Turnip Sausage Stew Recipe
SHAVED GOLDEN BEET, CARROT AND RADISH SALAD RECIPE
Original Recipe and Picture by Taste of Home
Nutritional Facts: 1-3/4 cups equals 445 calories, 21 g fat (8 g saturated fat), 41 mg cholesterol, 1,069 mg sodium, 53 g carbohydrate, 7 g fiber, 13 g protein.
Original Post and Photo from Gourmande in the Kitchen
Red Leaf Amaranth-(Great for wraps)
Ping Pong and Rainbow Radish
Butter crunch Lettuce
This weeks offerings:
Baby Swiss Chard
Green leafy lettuce
Recipe Suggestions: Crispy Flounder with Bok Choy and Tatsoi
Grilled Bok Choy
Original Post-Kaylyns Kitchen
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar or Splenda (use Splenda for the South Beach Diet)
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
Grilled Bok Choy-Original Post
Time: 10-20 minutes heating grill, 5 minutes preparation, 5 minutes cooking
1 head of young bok choy or tatsoi per person
1 teaspoon olive oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Slice the head in two lengthwise and wash thoroughly for any sandy soil that may reside in between leaves.
2. Drizzle with olive oil and soy sauce and sprinkle on a light coating of salt and pepper on the cut side.
3. Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.
Original Post- Feed me Phoebe
Total Time: 20 minutes
Serving Size: 2
If you can't find yellowtail flounder, go with whatever looks thin and delicate at the fish market - a nice small white fish. Tilapia is too meaty. Instead, try sole or fluke. Tatsoi is a nice peppery Asian green. You can substitute any stir fry green - mizuna, mustard greens, arugula, or spinach. Lastly, the tartar sauce is not included in the recipe, but is always an excellent addition. Use whatever kind you like. This one has a little minced shallot, chives, and capers.