Mizunderstood Mizuna
I believe that part of becoming a better CSA mentor is admitting my own fruit or vegetable weaknesses and working through them so that maybe I might drag a few of you along with me!
The bitter greens are probably my personal weak point, Mizuna was probably at the top of the heap. I know that like any other green, it's good for me and I should eat it, but I just wasn't fully getting "it"..until today.
For lunch I decided I would use the whole bunch, first, a large handful in a green smoothie and then the remainder in a salad with steamed beets.
Mizunaberry Smoothie
1 large handful of Mizuna (appx. 2 cups)
1 1/2 cups of water
3 - 4 fresh strawberries
1 frozen banana
2 T. hemp or flax seeds
Blend and enjoy. If you want it sweeter, try adding a medjool date.
Now on to the salad. I remembered an email with Jillian, the site host for our Ojai CSA. She is wonderful at just throwing things together to create unique taste sensations. She mentioned once stilton cheese, mizuna and apricots, and I thought I seriously must try that. But not today, I didn't have stilton cheese, I had sheep's milk Gouda (from TJ's), and no apricots, so I thought I would try steaming some beets to go with it. Here's what I came up with and I thought it was quite good. I scaled it up so that you could feed 4 people with it.
Bittersweet Salad
8-10 cups of greens (arugula, mizuna, tatsoi, etc - mix them up or just use one)
3-4 steamed beets (cut beets in wedges and steam for 15 minutes and then cool to room temp and slip the skins off)
1/2 - 1 cup grated Gouda cheese
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
Whisk together and toss with greens and beets. Sprinkle with grated Gouda.
The bitter greens are probably my personal weak point, Mizuna was probably at the top of the heap. I know that like any other green, it's good for me and I should eat it, but I just wasn't fully getting "it"..until today.
For lunch I decided I would use the whole bunch, first, a large handful in a green smoothie and then the remainder in a salad with steamed beets.
Mizunaberry Smoothie
1 large handful of Mizuna (appx. 2 cups)
1 1/2 cups of water
3 - 4 fresh strawberries
1 frozen banana
2 T. hemp or flax seeds
Blend and enjoy. If you want it sweeter, try adding a medjool date.
Now on to the salad. I remembered an email with Jillian, the site host for our Ojai CSA. She is wonderful at just throwing things together to create unique taste sensations. She mentioned once stilton cheese, mizuna and apricots, and I thought I seriously must try that. But not today, I didn't have stilton cheese, I had sheep's milk Gouda (from TJ's), and no apricots, so I thought I would try steaming some beets to go with it. Here's what I came up with and I thought it was quite good. I scaled it up so that you could feed 4 people with it.
Bittersweet Salad
8-10 cups of greens (arugula, mizuna, tatsoi, etc - mix them up or just use one)
3-4 steamed beets (cut beets in wedges and steam for 15 minutes and then cool to room temp and slip the skins off)
1/2 - 1 cup grated Gouda cheese
Dressing:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
Whisk together and toss with greens and beets. Sprinkle with grated Gouda.
Posted by CSACulinaryFairy at 06-15-2011 
Categories: Vegetarian, Salad Recipes, Drink Recipes
Tags: MIzuna Strawberries Beets
Categories: Vegetarian, Salad Recipes, Drink Recipes
Tags: MIzuna Strawberries Beets
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