Arugula
Lettuce
Radishes
Broccoli
Bok Choi
Escarole
Kale
Kohlrabi
What I'm making this week:
Sesame chicken with peanut noodles
Ingredients
1 cup dried bread crumbs
1/4 cup sesame seeds
1/2 teaspoon paprika
1/2 teaspoon salt
Dash of pepper
4 tablespoons butter, melted
6 boneless skinless chicken breast halves
Method
Preheat oven to 400°F. In a wide, shallow dish stir together bread crumbs, sesame seeds, paprika, salt and pepper. Put butter into a second wide, shallow dish. Dip chicken in butter, then roll in bread crumb mixture and transfer to a lightly oiled baking sheet, arranging pieces so they don't touch. Use two baking sheets, if needed. Bake for 30 to 35 minutes, or until the juices in the meat run clear when checked with a knife. Transfer chicken to plates and serve.
Burritos of leftover brown rice, steak, broccoli, bok choy and teriyaki sauce (in whole wheat tortilla)
Salad with leftover sesame chicken and Newman's Family Style Italian Dressing (fantastic on chicken!)
Escarole sauteed in evoo, garlic, and shallots with cannelini beans on brown rice, drizzled with soy sauce
Kohlrabi & Squash Empanadas
Minestrone soup (with Kale) - vegetable broth made with turnip/radish tops, broccoli stems, carrot, onion, celery, fresh parsley, bay leaves, peppercorns, and kale
Broccoli and cheddar quiche - pastry crust 1/2 whole wheat 1/2 white from Enchanted Broccoli Forest cookbook - basic quiche crust - cheddar cheese, broccoli filling, topped with 1/2 and 1/2 and buttermilk with eggs
Crunch bok choi slaw, adapted from
The original recipe called for carrots. I used radishes instead!
Crunchy Bok Choi Slaw
¼ c. Rice Vinegar
1 TBS dark sesame oil
2 tsp sugar
2 tsp Dijon Mustard
¼ tsp salt
6 c. very thinly sliced Bok Choi
2 large radishes, shredded
2 scallions, thinly sliced
Mix all together, serve.
¼ c. Rice Vinegar
1 TBS dark sesame oil
2 tsp sugar
2 tsp Dijon Mustard
¼ tsp salt
6 c. very thinly sliced Bok Choi
2 large radishes, shredded
2 scallions, thinly sliced
Mix all together, serve.
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