Tatsoi, bok choy, spinach, lettuce and radishes were a few of the items that adorned the pickup this week.  I had so many ideas flowing through my head for recipes; spinach and kale pesto or even brown butter pasta with sausage and greens.  But I was the most intrigued by the tatsoi.  I decided to try to make some stir-fried noodles with the tatsoi, bok choy in a ginger, sesame, garlic sauce.  The flavour in the sauce is very mild and can be spiced up by adding more Siracha sauce. 

Stir-Fried Vermicelli with Tatsoi and Bok choy

Serves: 4
8 ounces of dried rice vermicelli noodles
2 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
1 tablespoon of honey
2 tablespoons of water
1 teaspoon cornstarch
Siracha hot sauce (optional)
1 vegetable oil
1/2 onion (red or yellow)
2 garlic cloves
1 inch of fresh ginger, grated
1 small bunch of fresh tatsoi greens
1/2 large head of bok choy, cut into 1/4 inch pieces
1/2 orange pepper, sliced
Chopped cashews or your favourite nut

Begin by soaking the vermicelli in cold water for 15 minutes, until softened.  Make sure to not soak them for long, or you will end up with soggy noodles.  Drain the noodles in a colander.  While the noodles are soaking, mix together the soy sauce, rice wine vinegar, sesame oil, honey, water, cornstarch and hot sauce in a small bowl and set aside.  Heat the vegetable oil in your favourite wok or large pan over medium-high heat.  Add the onion, garlic, ginger and cook for 2-3 minutes until softened and fragrant.  Toss in the tatsoi, bok choy and pepper, stir-frying for just a minute or so before adding in the noodles and sauce.  Toss together and cook for just a minute or two to heat throughout.  Top with your choice of nuts.   Serve immediately and enjoy! 
- From Sara's Be Nourished By Food Blog

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Our CSA box this week still consisted mostly of green items.  I tend to get bored of plain salads quite quickly, so this week I dressed up our greens with a spicy chipotle yogurt dressing and juicy grilled steak slices.  At first I added two chipotle peppers to the blender and just about blew my socks off it was so spicy.  So in went some more yogurt to tone down the spice.  This salad was quite satisfying on a hot day, I hope you give it a try.  

Chipotle Steak Salad
Serves: 6 side or 4 main sized salads

For the dressing:
1 cup of plain yogurt
2 fresh green onions
1 chipotle pepper in adobo sauce (try half for less spicy or two peppers for more spiciness)
the zest and juice of half a lime (add the whole lime if you like a little more tanginess)
1/4 teaspoon of salt

For the Salad:
4 cups of mixed greens (one bag)
2 cups of your choice of greens (arugula, tatsoi, mustard greens, kale, etc)
1 cup of fresh corn kernals
1/2 red bell pepper, sliced thinly
3 hakurei turnips, sliced thinly
4 ribs of celery, thinly sliced
1 cup of grated cheddar cheese
1 barbecued steak, chicken or pork, thinly sliced
Toss all of the dressing ingredients into a blender or food processor and mix until smooth and creamy.  Start with 1/2 a chipotle pepper and ramp up the spiciness by adding more peppers.  Layer the salad in your favourite serving bowl, greens, vegetables, cheese, steak and lastly the dressing.  Enjoy! - From Sara's Be Nourished by Food Blog

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At the risk of sounding like I'm having trouble 'using up all the greens', this weeks post is my two favorite ways to get the lesser known/loved greens into our family of 6 (varying from a large, hard working farmer to a picky, non-verbal 2.5 year old).

It starts with a recipe from Mark's cousin, Vanessa, who lives simply and beautifully and this recipe reflects just that.  

 A rule of thumb in this house is that bacon generally makes all things better.  So when I'm testing out a new, unsure ingredient or recipe, I can usually rely on bacon to help me cause.  Bacon is an extra special treat around here because GMO-free bacon is nigh impossible to track down.  We raised two of our own pigs last summer and this recipe used up the last three slices of bacon until this year's pigs will be ready (September!).  I've conceded and bought a box of pork from a local farmer whose pigs get to at least happily roam around outside, to get us through the summer, but I can't wait to have some GM free pork again come fall.
Easy Greens User-Upper
lemon juice  (Superstore carries a really good organic one, in the health food section)
greens (I used mizuna and tatsoi, but most anything would work)
parmesan cheese

1. Fry bacon (quantity up to you, but three or four slices of thick cut was enough for us.)  If I have time and resources I also cut up veggies to cook with the bacon for the last couple minutes; red pepper, onion, mushrooms maybe, etc.  Oh!  Add the garlic for the last bit of cooking as well, although if you forget, it's fine just tossed in the hot pasta afterwards. 

2. Cook pasta.  (I used organic veggie spirals (sourced from Speerville Mills) in this picture, but long pasta works even better.  Anything will work. Keep it simple.)

3.  Drain the pasta, add the bacon and garlic (and guests if veggies included), add a splash of lemon juice, pepper and half the parm. cheese.  Toss quickly.

4. Add greens.  I only used half the bag of mizuna and half the bag of tatsoi, but I sort of wished I had used it all.  The mizuna was especially perfect with this recipe.  It looks like a lot for a minute, but...

...once it's tossed in, and left to wilt for a few minutes, it shrinks away pretty quickly. 

5. You can toss in more parm at the end if you want. 

What I love most about this recipe is that it's wide open to interpretation. You can add or take out whatever you want (although I think the garlic and parm is pretty key, along with the lemon juice).  Everyone in this house loves it and it's so quick for those busy meal times when 'you just don't have time to cook'.   - From Sally's Real Food Blog