Look at our tatsoi bouquet. Is that wild or what?
I don’t know if anything can top the creamed tatsoi and kale I made last week, but I’m always game to try new recipes. Normally when I’m in the just-get-it-done mode, I sauté some onion, maybe some mushrooms and/or sweet peppers, add garlic, red pepper flakes, then the tatsoi with a bit of water or chicken broth, and let it cook, sometimes covered, until it softens up.
If you do a search for “tatsoi” on Pinterest, you’ll see lots of Asian recipes, but you can use tatsoi in any dish that calls for kale, spinach, chard or other greens. Try putting some in your smoothie, or using it in place of spinach in salads. How about a one-skillet meal of tatsoi with white beans, sun-dried tomatoes, onions, mushrooms and chicken sausage?
Or, if I’m feeling lazy, these chili-dusted kohlrabi fries from Five and Spice.
Cauliflower, the kitchen chameleon. It’s faux fried rice, it’s pizza crust, and it’s the cheese sauce in mac and cheese. Don’t worry, there’s cheese in there too. I’ve made The Lemon Bowl’s cauliflower mac and cheese before. We were expecting it to taste “healthy,” but it was absolutely delicious. I should have known, her recipes are always good.
I changed the recipe a bit to make it more like a béchamel. I sautéed onion and garlic, added a bit of butter, olive oil and flour to make a roux. Then I whisked in the milk, and let it simmer and thicken before adding the other ingredients.
Plan B, if I’m lazy, is to roast the florets Sicilian-style, following the lead of the Scarpetta Dolcetto blog.
Stuffed cabbage cake from Proud Italian Cook is still on my list. One of these days.
Have you ever added cabbage to tuna or salmon salad like this recipe on The Kitchn? I think I would love the crunch. Bok choy or tatsoi stems might also provide the crunch factor. Now I’m remembering a place in Sacramento that always added long strips of cucumber to tuna melts – dang, it’s been too long since I’ve had a tuna melt. The refreshing cold crunch of cucumber amidst the warm, cheesy tuna was so good.
Spinach and red leaf lettuce
One word: salad. It’s amazing how much better salads taste when your greens are only a day or two out of the ground. We’re spoiled.
I’d love to hear your ideas for these ingredients – please share!