|pak choy stir fry||pickled radish tacos||Lettuce Soup||Kale Salad||bibb salad|
red head lettuce
|1 cup||1 head|
|2 cloves||1 clove|
rice wine vinegar
apple cidar vinegar
red pepper flakes
whole mustard seeds
|3 Tbsp||2 Tbsp|
red wine vinegar
|2 Tbsp||3 Tbsp|
|1 Tbsp||1 Tbsp|
pak choy stir fry
Remove bottom of bok choy and chop into bite sized pieces. Chop 5 oz of mushrooms (shiitakes if you can find them) and set aside.
Heat 2 Tbsp peanut oil in large wok. Add 2 cloves of garlic minced,1 tsp ginger minced and 1 green onion minced. Cook for about a minute and add the mushrooms cook another 1 to 2 minutes until they just start to brown. Add 2 Tbsp rice wine vinegar, toss with tongs and add the bok choy. Cook until the choy just starts to wilt and add 1 Tbsp soy sauce, 2 Tbsp sesame oil. Cook another 1 to 2 minutes. Serve over rice sprinkle with sesame seeds.
pickled radish tacos
To make pickled radishes heat 3/4 cup apple cider vinegar, 3/4 cup water, 3 tbsp maple syrup, honey OR sugar, and 1 Tbsp salt over high heat, just until salt and sugars dissolve. Add any combination of spices such as 1/2 tsp red pepper flakes, 1/5 tsp whole mustard seed, 1/5 tsp fennel, 1/2 tsp Chinese Szechuan or whole black peppercorns. Remove from heat, add 1 bunch thinly sliced radishes to a 1 quart jar or container, then pour pickling liquid overtop. Put in refrigerator and allow to pickle for at least 1-2 days, or up to several weeks. Pickles will keep for up to 6 months.
Brown chorizo in a pan drain and set aside. Rinse and chop lettuce, cilantro, and green onions. assemble tacos with chorizo, lettuce, green onions, cheese, sour cream, and pickled radishes.
Finely chop 2-3 green onions, including 2/3rds of greens, and mince 1 clove garlic. Dice 3/4 cup potato (1-2 medium potatoes).
Add 3 tbsp cooking oil to stock pot over medium high heat. Cook 3-5 minutes, stirring frequently, until softened. Add 3/4 tsp ground coriander, 3/4 tsp salt, 1/4 tsp black pepper, and cook for another 1 minute. Stir in
Remove stems from kale chop and massage kale and set aside.
To make dressing combine 3 Tbsp lemon juice, 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp pepper.
Top kale with chopped walnuts, crumbly cheese, and local strawberries if you can get some. Dress with dressing and enjoy.
to make the dressing combine 2 Tbsp red wine vinegar,1 Tbsp dijon mustard, 2 Tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper.
chop and rinse the bibb head. Mix with 1/2 cup parmesan cheese. portion lettuce out top with more cheese and dress with the dressing.