Friday, July 11, 2008

CSA Week 5 & Asian-Style Sesame Saute

A big box this week! I think I might end up blanching and freezing some of the peas because there is so much to get through this week. We're also excited to have the first of our mushroom share - yum, portabellas! Already cooked up the Asian saute mix with a recipe from the farm's newsletter. Quick and easy and yummy enough to post, I'd say.

Asian-Style Sesame Saute
Serves 3-4 as a vegetable side.

1 bag (8 oz.) saute mix - I have NO idea what was all in here, but you could do spinach, bok choi, etc.
1/4 c. onion, diced (I skipped this since the girls aren't big on onions.)
2-3 garlic scapes, minced (You could sub a clove of garlic.)
1/8 c. toasted sesame seeds*
1 T. vinegar (I used seasoned rice vinegar.)
2 T. tamari (or other soy sauce)
freshly ground pepper to taste

Heat oil in a wok or large skillet to moderate heat. Add onion and garlic; saute 2 minutes. Add the saute mix (or whatever greens you're using) and saute until just wilted. Remove from heat, and stir in vinegar, tamari, and pepper. Add sesame seeds, toss, and serve. You may need to adjust the seasons to taste.

*To toast regular sesame seeds, heat a dry (no oil) pan, and cook the sesame seeds in it until light brown, shaking and/or stirring fairly often.


Happy Veggie said...

How has the Kholrabi been treating you?

Ms. Huis Herself said...

You know, I just finally got brave enough to peel and cut some of it up today and it's not bad. A little cabbage-y. Very summery refreshing in a veggie tray sort of thing.