Original Post and Photo from Gourmande in the Kitchen 
Ingredients

For the Dressing:

• 1 1/2 Tablespoons Apple Cider Vinegar
• 3 Tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon raw honey
• ½ teaspoon sea salt
• ½ teaspoon ground coriander
• Freshly ground black pepper to taste
For the Shaved Salad:

• 4 small golden beets, peeled
• 4 medium carrots, peeled cut into two
• 1 small bunch of radishes, trimmed and cleaned
• 2 Tablespoons chopped flat-leaf parsley

Instructions

1. Whisk the dressing ingredients together in a large bowl.
2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.
3. Toss the sliced vegetables with the dressing to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.

Bok Choy
Beet Greens
Red Leaf Amaranth-(Great for wraps)
Ping Pong and Rainbow Radish
Asparagus
Lettuce Mix

Radish
Butter crunch Lettuce
Romaine Lettuce
Spinach
Stir-fry mix
Grapefruit 
Pecans

This weeks offerings:
Romaine Lettuce
Tatsoi
Baby Swiss Chard
Green leafy lettuce
Bok Choy
Oranges
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)

Dressing:
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.


Ingredients

• One 15-ounce can coconut milk, divided
• 1 cup white jasmine rice
• Olive oil
• 1 large shallot, thinly sliced
• 1 large garlic clove, sliced
• 2 red bok choy (or regular), thinly sliced
• 6 red chard leaves, thick stems removed, thinly sliced
• 1 bunch tatsoi, thinly sliced
• Juice of 1/2 a lemon
• 1 tablespoon soy sauce
• 1/2 cup millet flour
• 3/4 pound flounder (the smallest, thinnest fillets you an find)

Instructions

1. In a medium saucepan, bring 1 1/2 cups coconut milk to a boil. Stir in the rice and 1 tablespoon olive oil. Cover, and cook for 20 minutes. Remove from the heat and rest 10 minutes. Fluff with a fork and set aside.
2. In a large cast iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the shallot until soft, about 3 minutes. Add the garlic and cook another minute until fragrant. Stir in the bok choy, chard, and tatsoi. Saute until beginning to wilt, about 2 minutes. Add the lemon juice, coconut milk, and soy sauce. Simmer until the chard stems are tender and the liquid is reduced by half, about 4 minutes more. Taste for seasoning and add more salt as necessary. Transfer to a bowl.
3. Rinse out the skillet and wipe clean. Coat the pan with a thin layer of olive oil and set it over a high flame.
4. Add the millet flour to a large plate. Dredge the fish fillets with the flour until well-coated, shaking off any excess. Fry the fish in batches until golden brown and crispy, about 2 minutes per side. Remove to a plate lined with paper towels and repeat with the remaining fish. Season with salt and pepper.
5. To serve, divide the rice between two plates. Top with the greens and crispy fish. Serve alongside aioli, if that's your bag.

This weeks basket
Gourmet Lettuce
Sorrel
Endive
Butter crunch Lettuce
Radish
Cilantro
Grapefruit 
your choice: spinach, pak choi, arugula or stir-fry mix

Recipe suggestions: 
Tart green salad with Avocado dressing_
Arugula, grapefruit and toasted coconut salad
Cinnamon Sugar Radishes

INGREDIENTS

• 10-15 radishes
• 1 tbs. olive oil
• ½ tbs. honey
• 1-2 tbs. cinnamon sugar mixture

INSTRUCTIONS

1. Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.
2. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.
3. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

Recipe from Pinch of Yum_