Monday, November 10, 2008

MORE RECIPES FOR WEEK 2

Although I love ASIAN GREENS simply steamed and tossed with soy sauce and a little sauteed garlic and fresh minced ginger (or minced candied ginger for a treat), they are also great in mixed vegetable stir-frys.

Below is one of my favourite sauces for stir-fried or steamed veggies (including CSA garden carrots, garlic, winter radishes, kale...the list could go on!). You should toss in the greens with the sauce at the last moment so that they wilt as the sauce is heated through, but still retain their bright green colour.

SPICY PEANUT STIR-FRY SAUCE
(from "Chef at Home" and Michael Smith)

1 c natural peanut butter (made from just peanuts)
Zest and juice of 2 limes
¼ c brown sugar
¼ c soy sauce
Red pepper flakes or finely minced fresh hot pepper (such as jalapeno) to taste

Very easy – just combine and puree everything together using a blender, food processor, or immersion blender. You can mix it by hand too, but it’s slow going at the start with the peanut butter. Toss with steamed or stir-fried vegetables near the end of cooking, and cook just until the sauce is heated through and the greens are wilted.

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You can use FALL RADISH the same way you would spring radish - shredded or sliced wafer thin raw in salads - or you can stir-fry it (try the above recipe), to bring out it's milder side.

I do love Daikon radish raw in salads though - it is the mildest of the bunch, and very juicy and crisp. All of the fall radishes are also great grated into salads with celeriac or cabbage. Below is another great Moosewood recipe if you still have some cabbage from the first pick-up...it's a very pretty salad with the pink and purple flair of the radishes...

ASIAN CABBAGE SLAW
(from Moosewood Restaurant Cooks at Home)

Shredded cabbage, grated carrot, grated fall or winter radish (and julienned sweet pepper if you feel so inclined)
Optional garnishes: chopped peanuts, toasted sesame seeds, chopped fresh cilantro

Dressing:
2 Tbsp sunflower oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger
Finely minced hot pepper (like jalapeno) or red pepper flakes to taste (if you’d like to spice it up a bit)

Whisk dressing ingredients together and adjust seasoning to taste. Toss with the shredded vegetables and garnish as you see fit!

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