Hakurei turnips first pop up in the spring and early summer and are a Japanese variety sometimes called Tokyo turnips. They are small and white with bright, tasty greens and a bunch of these guys will make you want to eat an entire plate of small and perfect spring vegetables. For today’s What I Made with…
ARUGULA ANTIPASTI
I used to work on 23rd Street across from Eataly in Flatiron and would often shop there for lunch goodies. Lunch from Eataly usually revolved around the same two ingredients – a ball of fresh mozzarella and paper-thin slices of prosciutto di Parma. I’d pick up a container of fruit or greens, most of the time it…
ROASTED TAT SOI
Tat soi was a vegetable I never considered picking up from the market to cook, and then it wound up in my CSA. An Asian green from the brassica family (think broccoli, cabbage, Brussels sprouts), tat soi is commonly steamed and used in stir-fries. But that seemed a little boring to me and I wanted…
ROMAINE WITH RADISHES AND GORGONZOLA DRESSING
New week and I’ve got a new CSA that I’m cooking from. This share kicks off my summer CSA season and it was full of greens – it actually was ENTIRELY green (see photo at the end of the post). I still had some cherry belle radishes from last week and decided to make a…
SIMPLE CHIMICHURRI
Meet the green sauce you will be making all summer long. Perfect spooned over grilled meats, fish and even vegetables, chimichurri is a versatile herb condiment that can also double as a marinade. Try it on cooked pasta, too! Chimichurri is best when it is fresh but can be made ahead and refrigerated up to…