Wacky vegetarian
Today was Farmers Market day, and when I unpacked my Farm Share I also cleaned out the fridge a bit. This resulted in several items being tossed in the trash, some overdue cleaning, and a bunch of roasted beets (and one roasted fennel). The roasted veggies are now in the fridge, awaiting some future meal. Goodness knows what I'll make with all those beets.
Our actual dinner (mine and Steve's - Sam had yogurt, apple and tortilla) consisted of an arugula salad, brasied burdock, and rainbow chard with paneer. I told you it was wacky!
Arugula Salad with olives
Top rinsed arugula (tear into smaller pieces if you like, or leave whole) with sliced roma tomatoes and Kalamata olives. Squeeze a lemon over all, then drizzle with extra virgin olive oil. Salt and pepper to taste; serve.
Braised burdock
Scrub burdock well and peel lightly if desired. Cut each piece into 2-3" chunks, and place in bowl of cold water. Cut each chunk in half lengthwise and julienne into thin strips. Place strips back in cold water (note: multiple cold water baths will help ensure you have removed all the dirt from the burdock). Heat 2TB canola oil and 2TB toasted sesame oil in a skillet over medium high heat until shimmering. Drain burdock and blot dry; add to skillet. Saute until burdock begins to brown.
While burdock cooks, mix 2TB seasoned rice vinegar (sub. sake if you have it), 1.5TB soy sauce, 1TB honey, a splash of chili oil (optional) and 2TB water in a small cup. When burdock begins to brown, add sauce and stir. Cover and reduce heat to medium/low. Simmer until burdock is tender and most of liquid is absorbed. Sprinkle with toasted sesame seeds and serve.
Rainbow chard with paneer
Tear chard into large pieces, discarding tough root and stem pieces. Rinse and place in large pot with a drizzle of olive oil (chard should still be moist). Cook over medium/high heat until leaves begin to wilt. Add several ounces of paneer cheese, cut into rough cubes. Cook and stir until chard is soft and cheese is heated through. Salt and pepper to taste; serve.
Our actual dinner (mine and Steve's - Sam had yogurt, apple and tortilla) consisted of an arugula salad, brasied burdock, and rainbow chard with paneer. I told you it was wacky!
Arugula Salad with olives
Top rinsed arugula (tear into smaller pieces if you like, or leave whole) with sliced roma tomatoes and Kalamata olives. Squeeze a lemon over all, then drizzle with extra virgin olive oil. Salt and pepper to taste; serve.
Braised burdock
Scrub burdock well and peel lightly if desired. Cut each piece into 2-3" chunks, and place in bowl of cold water. Cut each chunk in half lengthwise and julienne into thin strips. Place strips back in cold water (note: multiple cold water baths will help ensure you have removed all the dirt from the burdock). Heat 2TB canola oil and 2TB toasted sesame oil in a skillet over medium high heat until shimmering. Drain burdock and blot dry; add to skillet. Saute until burdock begins to brown.
While burdock cooks, mix 2TB seasoned rice vinegar (sub. sake if you have it), 1.5TB soy sauce, 1TB honey, a splash of chili oil (optional) and 2TB water in a small cup. When burdock begins to brown, add sauce and stir. Cover and reduce heat to medium/low. Simmer until burdock is tender and most of liquid is absorbed. Sprinkle with toasted sesame seeds and serve.
Rainbow chard with paneer
Tear chard into large pieces, discarding tough root and stem pieces. Rinse and place in large pot with a drizzle of olive oil (chard should still be moist). Cook over medium/high heat until leaves begin to wilt. Add several ounces of paneer cheese, cut into rough cubes. Cook and stir until chard is soft and cheese is heated through. Salt and pepper to taste; serve.
posted by Beth at 8:10 PM
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