5/17/2011

This posting is directed to my clientele who are receiving vegetables. Several of you have asked me how I use the veggies. The first thing I do is sit down with a cup of tea and 'google' the particular veggie in question. Tons or recipes on line! Ok, let's go through your box. Lettuce/salads. Bok choi (chinese cabbage): Here's my favorite preparation. Separate stem from leaves. Chop both piles into 1 inch chuncks. In a wok or large frying pan I add a couple TBS's of oil, chopped garlic (I like garlic so I throw in at least 2 TBS) and about half a teaspoon of red pepper flakes. My intent is to infuse the oil with garlic/pepper flavor. If my wok is good and hot this takes about 30 seconds. Then I add the chopped stems and stir for a minute or so and then the chopped greens for another 30 seconds. Splash in soy sauce to taste. Finished! This can be expanded into a larger stir fry using other veggies. I love red pepper, onions, carrots, etc. in this dish. You could also add some cubed pineapple if you like sweet.

The Tah Tsai can be treated in a similar manner but it cooks much more quickly and really condenses. I prefer the Tah Tsai raw. I use it in salads.

The arugula can be used in salads as well but my favorite is to add it to a bowl of cooked pasta. Stir it in when the pasta is finished, drained, and still hot. The heat will wilt it. Add parmesan cheese and serve. It can also be tossed into a soup (again, at the very end...it doesn't need to be cooked. It has a wonderful nutty flavor.

You know what to do with scallions and cilantro. Some folks have an aversion to cilantro. It used to turn me off but I have come to love it.