Take big leaves of swiss chard and cut off the long stem so that you just have the leaf portion. Make a stuffing to fill the leave with, it can be rice, beans, meat, cheese, other veggies, whatever you like. Then, fill the leaves and roll them up like you would a wrap. And viola!
Radish Sandwiches (From Live Earth Farm CSA)
Just slice the rad-ishes and pile them on the buttered bread. You can sprinkle some salt on the radishes, but the unsalted butter still seems better than salted butter. A slice of cheese can also be added, or the bread can simply be "buttered" with goat cheese. This is an old favorite in rural France. Try it.
Steamed Asian Greens with Sweet and Spicy Sesame Dressing (From Live Earth Farm CSA)
1 - 2 lbs. combination of Asian greens (can include bok choy, and while broccolini is not an Asian green, it would be delicious included here too, as would the cabbage)
3 tbsp. tamari or Bragg's Amino Acid
2 tbsp. rice wine vinegar
1 tbsp. honey or raw agave nectar
1-2 tsp. dark sesame oil
2 cloves garlic, finely minced or mashed
1 jalapeno or serrano pepper, finely chopped (if you can find Thai chilis or any of the other hot red peppers, they add a nice bit of color as well as heat)
1 tsp. sesame seeds
Steam the greens for about 5 minutes or until they are tender. In a small bowl, combine the other ingredients. Combine the greens with the dressing, and toss well. Garnish with additional sesame seeds. Serve right away or this is delicious chilled as well.
Some people find the taste of mizuna similar to arugula, so here is a recipe where you could easily use one or the other.
Pasta with Mizuna and Walnuts
adapted from a recipe found on ecometro.com
1 lb. cooked pasta (soba noodles or spaghetti are good choices)
3 slices thick sliced bacon, diced, or an equivalent amount of pancetta
1 bunch of roughly chopped mizuna
1 C coarsely chopped walnuts
3 cloves garlic, finely minced
1 small yellow or red onion, diced
2 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tsp. lemon zest
1/4 C extra virgin olive oil
salt and pepper to taste
Cook the bacon in a skillet and drain. Dice the bacon and set on paper towels to drain. Wipe out the pan (or not! I love bacon drippings) [I'm with ya there, Charity!] and add olive oil, onion, garlic, and vinegar. Cook for 5 or 6 minutes until the onions start to caramelize. Add the mustard, walnuts, and lemon juice and stir to combine. Add the mizuna and cook until it starts to wilt. Add the zest, salt and pepper to taste. Combine with the pasta and serve.
Fresh Chamomile Tea
Rinse the flowers with cool water.
Warm your tea pot with boiling water.
- Add the apple slices to the pot and mash them with a wooden spoon.
- Add the chamomile flowers and pour in the 2 cups boiling water.
- Cover and steep for 3-5 minutes.
- Strain the tea into two cups.
- 7 Add honey to taste.