Roasted Brussels Sprouts and Toasted Pecans with Maple Miso Dijon Dressing

The photo was at the website for Bon Appétit Magazine -- no photographer credited. *
Ooh. This looked good. So I made up a recipe, even though my recipe duties are done for Glade Road Growing are done for the year and my Brussels sprouts from Catawba Valley Farms are long gone since Leighton Hodges stops bringing produce to the Blacksburg Farmers Market in October.

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Serves 6

Ingredients:
½ cup pecans, coarsely chopped
1½ pounds Brussels sprouts, ends trimmed, halved (about 30)
6 TB extra-virgin olive oil, divided
Sea salt
Freshly ground black pepper
1 TB Dijon mustard
1 TB miso
1 TB maple syrup
1 TB balsamic vinegar


1. Toast pecans in a single layer until fragrant in a small dry cast iron skillet that has been heated until a bead of water will evaporate. Let cool.

2. Toss Brussels sprouts in 3 TB oil. Arrange sprouts, cut sides down, on baking sheet (or in stainless steel steamer basket if using a countertop convection over and roast until tender

3. Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl. Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in wate. a little at a time, to thin. Season with salt and pepper.

4. Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.

Beer-Braised Greens

Photo by David Loftus

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Braising greens makes them more tender.  My recipe uses porter or stout for a richer taste.  The alcohol evaporates.  If you'd rather not use beer, you can substitute 2 tablespoons of tomato paste thinned with water to make 1/2 cup.


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Serves 4


Ingredients:

Kale, beet greens or chard or spinach, turnip greens, collards, and/or arugula, rinsed well and torn into 2-inch strips to make 4 cups.  I prefer a mixture.

• 2 tablespoons of extra virgin olive oil
• 2 large cloves of garlic, smashed, peeled and finely sliced
• 1/4 teaspoon red pepper flakes
• 1/2 cup stout or porter
  2 cups of cooked, drained black or white beans (optional)
• 4 tablespoons miso, thinned with a bit of water
• Directions:

1.  In a large pot bring 2 quarts of water and a large pinch of salt to a boil. Add greens a blanch for 1 minute.  Remove to a colander to drain.

2.  In a large skillet heat oil over medium-high heat. Add garlic and  sauté  for 1 minute. Add greens, pepper flakes and beer, cover simmer until tender (about 6 minutes). If you'd like to make this a complete meal, add 2 cups of cooked, drained black or white beans and stir to warm through.  Remove from heat.  Stir in thinned miso and serve.

Bok Choy and Tempeh (or Chicken or Pork) Stir Fry with Mushrooms, Sweet Peppers and Onions

Photo by Susanna Liang at Divine Healthy Food.  Her recipe uses a red chili pepper so it's spicier.


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Sally wrote me after I had developed recipes for tomatillo salsa, to say that the bag for Glade Road Growing this week would instead include bok choy, salad turnips, red pepper, red onion, arugula, lettuce mix and tomatoes.  Here's my recipe for a stir fry using the bok choy, red pepper, red onion and tomatoes with tempeh.  If you prefer, you can use cooked chicken or pork, sliced thin and added in with the tomatoes.

Plus check out the recipe Sally found for the newsletter for  grilled bok choy and turnip rice bowls with soy sesame sauce by Oregon "farmer turned foodie Andrea Bemis" at her blog Dishing Up The Dirt.  (And while you're there, check out the other recipes!)



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Serves 4

Ingredients:

2 cups of brown rice

2 tablespoon extra virgin olive oil or peanut oil
2 tablespoons of sesame seeds
8  cremini mushrooms, sliced (sometimes called baby portobellos)
1 red onion, thinly sliced with one tablespoon finely chopped and reserved for garnish
1 package of tempeh, cut into thin strips (or 1 cup cooked chicken or pork)
1 sweet red pepper, stemmed, seeded, membrane removed and cut into thin slices
4 cloves garlic, smashed, peeled and chopped
fresh ginger, chopped to make 1 tablespoon
4 medium bok choy, chopped into thin slices
2 tablespoon cornstarch
2 tablespoons water
2 tablespoons of balsamic or rice wine vinegar
2 teaspoons smoked paprika
1/2 teaspoon of red pepper flakes
4 tablespoons of miso
2 tablespoons toasted sesame oil
2 small tomatoes, chopped
1/4 cup cilantro chopped


Instructions

1.  45 minutes before you start the stir fry, bring 2 cups of brown rice and 4 cups of water to a boil in a heavy-bottomed lidded pot.  Simmer for 5 minutes.  Rinse rice until water is clear, add water up to the original level and bring again to boil for another five minutes.  Cover pot, turn off the heat and let steam for 40 minutes until the water is absorbed.

2.  Heat a dry cast iron skillet over a medium heat until a drop of water boils off.  Toast sesame seeds until they pop.  Immediately transfer to plate and reserve for garnish.

3.  Add olive or peanut oil to the skillet and heat until a bead of water sizzles.  Add mushrooms and cook until tender.  Add the onions and cook until translucent.  Add the garlic, ginger, paprika, red pepper flakes, red pepper and bok choy and cook the vegetables are tender. 

4.   While the veggies are cooking, in a small bowl, make a paste of the cornstarch, water, miso, sesame oil and vinegar.  Turn down the heat to low and add mixture to the skillet, stirring until it thickens.  Stir in tomatoes (and meat, if you are substituting for the tempeh) and turn off heat and let warm through.

5.  Stir the rice with a fork to fluff and divide among four bowls.  Top with stir fry, garnished with toasted sesame seeds, chopped cilantro and  reserved, chopped red onions.

Photo by Andrea Bemis of her grilled bok choy and turnip rice bowls with soy sesame sauce.

far


mer turned foodie, Andrea Bemis  

Beth's Vegan Chili

Photo for Tracey Medeiros's The Vermont Farm Table Cookbook by Oliver Parini of Burlington, Vermont, which features a recipe for the chili served at Burlington's City Market/Onion River Co-op.
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JP tells me that this week's bag share from Glade Road Growing will include tomatoes and peppers, so I thought I'd give you my recipe for vegan chili.

Last week, I mentioned that I had attended a pot luck on Sunday.  One cook, a vegan, told me that she never used fake meat when she cooked for herself or her husband, but that she used it to make recipes my "special" for meat eaters.

I disagree!  Meat eaters know what meat tastes like and fake meat and tvp, besides being highly processed, really don't taste like meat.  Instead I suggest that you use spices and whole ingredients. To add a bit of richness, my chili recipe includes cocoa powder, cinnamon and paprika, in addition to the more traditional spices, plus some miso, instead of salt to give depth of flavor.  You could also deepen the flavor by adding diced roasted sweet potatoe instead of the carrots and some sautéed chopped mushrooms.  To get the texture of the meat or tvp, I suggest cooked barley, or if you're gluten intolerant, quinoa.  Because I don't have any Mexican oregano, I also use some fresh chopped basil in the garnish.

I top my chili with greek yogurt or labneh, but of course that's not vegan.  Instead you can use this recipe for tofu "sour cream."

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Serves 8

2 cups dried beans (your choice of black, navy, kidney, red beans or lentils, or a combination thereof)
1 cup of barley or quinoa

Spices:
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1 tablespoon ground cumin
1 tablespoon of cinnamon

1 tablespoon extra virgin olive oil
1 medium onion, diced
2 stalks of celery, diced
1 cup shredded carrots
1/2 poblano pepper, stemmed, seeded, and chopped
1 bell pepper chopped
4 garlic cloves, smashed, peeled and finely chopped
2 cups diced heirloom tomatoes (about 2 medium--you can use canned diced unsalted tomatoes, when tomato season is over)
2 cups of water
3 tablespoons tomato paste
2 tablespoons of cocoa powder
4 tablespoons of miso, thinned with water

Garnish:
Greek yogurt or "tofu sour cream"
1 cup of chopped heirloom tomatoes
1/2 cup of fresh cilantro, chopped
1/2 cup of fresh basil, cut into slivers
1 shallot, peeled and sliced thinly (or substitute a bit of red onion)


Directions:

1. The night before or at least 3 hours before you start the soup, bring beans to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. Bring back to a boil, cover and simmer for another 5 minutes and then let soak for an hour or overnight. Rinse a second time and bring back to boil with a bay leave and cook until soft. Drain.

2.  After you start the beans, bring the grain of your choice to boil with 4 cups of water in a heavy-bottomed pot with a tight lid then turn down heat to simmer for 5 minutes. Drain and rinse well. If you are using quinoa, bring back to a boil, cover and simmer for another 5 minutes, turn off the heat and leave covered for at least 20 minutes until it absorbs the water.  For barley, you will need to cook it longer for it to be tender, so after it sits for the 20 minutes, cover the barley with water and bring back to a boil and then simmer until it is tender and the water is absorbed.

2. In a dry, seasoned cast iron skillet, toast the spices and set aside.   Add the oil to the skillet and cook onions, until they are softened. Add the celery, the peppers, the carrots and the garlic and cook the mixture, stirring, for 4 minutes.  Transfer to a large heavy-bottomed pot.  Add the tomatoes and water, the tomato paste, the cocoa, the cooked beans and grain and simmer, covered, for 1 hour.

4. Stir in the spices and simmer the soup, uncovered, for 15 minutes.

6. Take off the heat and season soup by stirring in the thinned miso.

7. To serve, divide soup into  individual bowls, garnish with yogurt or tofu sour cream, chopped fresh basil, cilantro, tomatoes and shallots.

Beet and Carrot Salad with Curry Dressing and Pistachios

Photo by Marcus Nilsson for Bon Appetite. 


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Serves 8

JP says the July 18 bag share will include carrots and beets, so I thought a salad with a curry dressing might be nice.  I liked this picture accompanying a recipe by Rebecca Collerton, who at the time had just finished a stint at Brooklyn's Mr. Curry.  I could find no news of where she is now.  The recipe called for "curry powder."  The spice blend in this dressing is my own.

Ingredients:


1/2 cup shelled pistachios
1/2 tsp sea salt

Curry spices:
1/2 tsp ground cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

2 garlic cloves, smash, peeled and finely chopped
1 tablespoon miso
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard

4 small beets or 2 large beets quartered, peeled and sliced thin
4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 tablespoon lime juice


Directions:

1.  In a warm, oiled skillet, toast pistachios until golden brown and season with sea salt.  Let cool, then chop coarsely.

2.  In a small saucepan, toast curry spices over medium heat, add oil and bring to a simmer, swirling occasionally.  Let cool.

3.  In a blender, process garlic, miso, vinegar, and mustard.  With the motor running, stream in curry oil. Blend until dressing is smooth.  This dressing can be made up to two days ahead of time.

4.  Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8 to 10 minutes. Add carrots and remaining dressing and toss.  Season with lime juice.

5.  Arrange on a platter or in individual bowls and serve topped with pistachios.

Grilled Summer Squash

Photo from Oh My Veggies blog.


This week's farm share from Glade Road Growing will include summer squash,  which have a soft, thin edible skin and a mild flavor.  They can be eaten raw or cooked--steamed, sautéed and grilled.  They are also great simmered in soups and pasta sauces.  JP asked for a grilled squash recipe, so here is one of mine.

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Serves 4



Ingredients:

1 pound summer squash, with stem trimmed off and sliced 1/4 inch thick lengthwise

Marinade:

1 T water
3 T  miso

1 T lime juice

1 T extra virgin olive oil
1 t honey

1/2 t red pepper flakes

1/2 t cumin
2 green onions, thinly sliced



Directions:

1. Prepare grill for indirect-heat cooking over medium-hot charcoal.

2.  Combine ingredients for marinade a large bowl.  Reserve half for dressing in a small pitcher.

3.  Toss squash in marinade and let stand in refrigerator for  at least 15 minutes or up to four hours to absorb flavors.

4.  Place vegetables directly over hottest part of coals, uncovered.   Cook for 4 minutes, turn over grill another four minutes or until tender.

5.  Transfer to a platter.

6.  Pour dressing evenly over squash before serving or, if you prefer, serve with tzatziki (my first-ever recipe developed for Glade Road Growing) or grated fresh Parmesian, Asiago or cheddar cheese. (For the latter, grate cheese while the squash is still warm, so that it will melt.)


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Aaron at Tabula Rasa, Glade Road Growing's farm kitchen, was serving summer squash last night on a sandwich with pesto, olive oil and Meadowcreek Dairy's Appalachian ( a tome-type) cheese. Yum!

Photo from Tabula Rasa on Glade.

Here are some previous recipes for summer squash, which you can make now, before the eggplant and tomatoes come in and you can make ratatouille:
Summer Squash and Potato Torte
Savory Skillet Veggie and Feta Cornbread
Yellow Squash and Onions with Brown Sugar

Spaghetti Squash Ramen

Photo from Anarchist Kitchen.

Serves 4

Ingredients:

1 spaghetti squash, halved and de-seeded
2 carrots, cut in half lengthwise and cut into sticks
1/2  # mushrooms, sliced
2 cups arugula (or kale, chard  or spinach) chopped
2 green onions, chopped
1/2 cup of cilantro, chopped
1 tablespoon of fresh ginger, finely chopped
4 cloves of garlic, smashed, peeled and finely chopped
4 tablespoons of miso, thinned with water
1/2 tsp red pepper flakes
2 tablespoon of demerara sugar
1 fresh lime lime
sea salt to taste
4 tablespoons of toasted sesame seed oil
8 cups of water
4 hard-boiled chicken or duck eggs, peeled and halved

Directions:

1.  Preheat oven to 400 C.  Cut squash in half and remove seeds.  Place face down in baking dish with some water and bake for for 40 minutes.

2.  In a skillet, add about 1 tbs sesame seed oil. Sautee half the mushrooms with the carrots and half the grated ginger and garlic. When carrots look soft take everything out of the skillet and set on a plate.

3.  In the same skillet, add the greens and remaining garlic and saute them. They will wilt quickly. Once done add them to the cooked veggie plate.

4.  To make broth, bring water to boil in the skillet with the rest of mushrooms and ginger, oil,  pepper flakes and sugar.  Let broth cool until it's warm, stir in the miso and the lime juice.

5. Take spaghetti squash from oven and use fork to remove insides in strands. Divide the squash among four bowls, add broth, and place veggies on top and garnish with onion greens, cilantro and hard boiled eggs.

Farm Fried Rice

Photo by Julia Mueller of her  vegetable fried rice from her blog, The Roasted Root.

When Sally and JP told me that  farm share from  Glade Road Growing  this week was slated to include baby bok choy, carrots, sweet peppers, lettuce mix and garlic this week, I suggested that I come up with a recipe for fried rice (which will use everything except the lettuce.)  Mueller's  recipe, which she developed for the spring features broccoli, spinach and green onions and is a side dish, but her photograph was so beautiful and her blog so in line with the kinds of recipes I develop that I decided to feature it here.  Like hers, my fried rice is mostly veggies with some rice, rather than the reverse proportions that you will find in your typical Chinese restaurant.  Mine is more yellow, as I use turmeric and olive oil to flavor the rice.

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Serves 4


Ingredients
2 cups brown rice
4 cups water
1/2 teaspoon sea salt
5 tablespoons of extra virgin olive oil, divided
1 teaspoon of ground turmeric

1 red bell pepper, chopped
1 baby bok chok, sliced thin on the slant
2 cups shredded carrot
1  piece fresh ginger, finely chopped to make 1 to 2 tablespoons
8 cloves garlic, smashed peeled and finely chopped

1/4 teaspoon red pepper flakes
1 onion, chopped (or green onion, if you make this in the spring)
2 cups green peas (fresh if you make this in the spring, frozen this time of year)

8  duck or large chicken eggs, well beaten (you can substitute 1 cup of cooked chicken for 4 of the eggs, if you prefer.)

4 tablespoons toasted sesame oil
4  tablespoons miso, thinned with an equal amount of water
Chopped roasted peanuts

Instructions

1. To cook the rice, in a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rice and water and bring to a boil.  Rinse.  Return to pot, add teaspoon sea salt, 2 tablespoons of extra virgin olive oil  and ground turmeric and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed.

2. While rice is cooking, saute the vegetables. Add the remaining 3 tablespoons of olive oil to a large skillet, wok, or saucepan and heat to medium-high. Add the bok choy, bell pepper and onions and cook 3 minutes, stirring occasionally. Add 3 to 4 tablespoons of water, cover, and continue cooking until the bok choy  is bright green and the peppers and onions have begun softening, about 3 to 5 minutes.

3.  Add the shredded carrot, ginger, garlic and pepper flakes. Continue cooking until garlic and ginger are very fragrant, about 3 minutes.

4.  Transfer the cooked rice to the skillet with the veggies and add the peas.  Stir everything together well and reduce the heat to medium-low. Allow the rice mixture to sit.

5.  Scramble the the eggs in a separate skillet and add to the fried rice.  Turn off the heat and stir in the miso, toasted sesame oil and peanuts. 

Quinoa and Chard Fresh Spring Rolls

Photo by my one of my favorite food photographers and stylists, Andrew Scrivani, for the New York Times' Martha Rose Shulman's recipe (which is different than mine, but also delicious.)

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Sally tells me that the Glade Road Growing bag share for June 21 will include  rainbow chard, broccoli, carrots, bunch onion, basil, and summer squash.  I thought I'd come up with a recipe for spring rolls that uses the chard as a wrapper rather than rice paper.

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Serves 8


1 bunch rainbow chard
2/3 cup of raw quinoa
4 hard boiled chicken or duck eggs, peeled and sliced into in half lengthwise, as you would slice them for deviled eggs.
1 summer squash, cut into matchsticks
2 large carrots, cut into matchsticks
fresh basil leaves, reserve 8 for garnish
2 green onions, sliced thin, reserve some of tops for garnish
1 tablespoons miso, thinned with water
2 tablespoons rice wine vinegar
2 teaspoons minced garlic
1 tablespoon minced ginger


1.   Make dipping sauce(s).  You will find the ingredients and recipes for a sweet  miso sauce here and/or a peanut sauce (with other nut substitutes, if you are allergic) here.

2.  Cook the quinoa.  You can find the directions here.

3. Wash and prep the veggies.

4.  Remove the large stems from the chard. Break the spine with a fork, Blanche chard for one minute. Set aside to cool and drain.

5. Mix quinoa, garlic, ginger, vinegar and miso in a bowl.  (If you have extra, you can refrigerate the excess tossed in salads.)

6.  On the large end of each large end of a chard leaf,  put a 2 T of the quinoa mixture in the middle of the leaf.  Nest half of a hard boiled egg in the center with the white side down.  Layer on matchstick veggies crosswise, green onions.  Top with basil leaves.  Fold in the sides and roll like a burrito.

7.  Refrigerate for  one hour before slicing in half, cross wise.   They will look something like this.   (If you prefer your veggies cooked, you could steam the rolls for six minutes and then refrigerate. If you do not have a steamer. you can use a pot of water with a colander and some foil for a lid. 

8.  Serve on plates garnished with extra basil leaves and green onions.  I like to put the dipping sauces in individual ramekins on the plates or you can set out in small bowls with a spoon for sharing.

Fresh Lumpia (Filipino Egg Rolls) with Sweet Miso Garlic Sauce

Inspired by a recipe at Epicurious by Mark Bittman, food columnist for the New York Times.  Photo by Keith Ferris of the Culinary Institute of  America.

Serves 4

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Lumpia are Filipino egg rolls, similar to crepes.  I prefer them fresh.  You can also deep-fry them.  Some folks use pre-made wrappers, but the homemade ones are easy, I promise.

Ingredients:

Wrappers:
1 duck or chicken egg
1 cup white whole wheat flour
1 cup water
extra virgin olive oil

Sauce:
1/2 cup of water
2/3 cups demerara sugar
2 cloves garlic, minced
2 TB miso
4 T   roasted peanut, chopped


Filling:

extra virgin olive oil
2 garlic cloves,
2 green onions minced
1/2 cup shredded carrot
1/2 cup shredded Napa
1 pound of roasted chicken or pork removed from bone and shredded or tempeh, sliced thin
2 teaspoons black pepper
2 teaspoons dry sherry
1 c. cilantro leaves, trimmed from stems and chopped

To make 8 wrappers:

1. Pre-heat over to 200 degrees F.  Whisk egg until slightly beaten.  Whisk in 1 cup water and 1 cup flour until very smooth. 
2. Heat an 8- or 10-inch well seasoned cast iron over medium heat. When a drop of water skitters across the surface before evaporating, add a teaspoon of oil and spread over pan.  Ladle 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl. When the wrapper is just cooked through and the edges lift away from the pan, remove it without turning it over. Transfer to a ovenproof plate, cover and place in the oven to keep warm.
3.  Repeat with the remaining batter, separating the  lumpia wrappers with parchment paper to keep from sticking and cover with large lid to keep from drying out.

To make sweet garlic miso sauce:

1. Stir sugar and water in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes. 
2. Remove from heat and stir in garlic and peanuts.  After it cools slightly, stir in miso. Set aside.

To make filling:

1.  Coat a large skillet in oil and turn the heat to medium.
2.  Heat a minutes and then add garlic and green onions and cook, stirring occasionally, until fragrant, 15 to 30 seconds. 
3. Add the napa and carrots and cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the meat or tofu and heat through. Add the salt, pepper, and wine and remove from the heat.

To assemble:

1. Lay a lumpia wrapper flat on a work surface and place 2 tablespoons of cilantro leaves on top. 
2. Line 2 heaping tablespoons of stir-fry mixture on top of the cilantro. Fold in the sides and roll tightly, sealing the seam  with a few drops of water spread your fingertip. 
3. Serve two on each plate, garnished with more cilantro and accompanied by a ramekin of the  sauce.

Salad of Shredded Pears, Watermelon Radishes and Hakurei Turnips Served with Asian Dressing and Greens

This photo accompanied a  Sanura Weathers recipe in Frugavore. Check out her blog, My Life Runs on Food (at the link for her name) for more of her creations. Weathers used kohlrabi and a balsamic vinaigrette, but I adopted the recipe for a more Asian flavor, using the October 7 farm share from Glade Road Growing, which is slated to include: tat soi, bok choy, a watermelon roasting radish, cilantro, red onion, salad turnips, and arugula.

Weathers and I both like to combine something sweet such as pears with  the sharp taste of greens like arugula (last year's recipe) and brassica root crops such as turnips and radishes.  If you find the turnips and radishes too sharp for your taste when raw, you can make them milder by lightly sauteing with the onion and letting them cool before adding to the dressing.

1.  Wash tatsoi, bok choy, arugula, and cilantro and dry using a salad spinner or by setting in a colander lined with a clean kitchen towel.   Remove the cilantro from its stems and reserve stems for another use, such as a vegetable broth or pesto.  If arugula is mature, wilt in a lightly oiled skillet and set aside to cool.

2.  Smash, peel and mince a couple of cloves of garlic.  Peel and finely mince fresh ginger root to make 1/2 TB.  Combine in a covered jar with the juice of one lime, 2 TB of extra virgin olive oil, 1 TB of miso,  a dash of freshly ground black pepper, a small pinch of crushed red pepper

3.  Separate turnips from greens, reserve greens for another use. Trim root end.  Peel red onion and discard peel or save for making a vegetable broth. Cut in half and reserve one half for another use.  Trim ends from watermelon radish and peel. (If the greens are included separate and reserve as you did for the turnips.) Peel one under ripe bosc pear, trim ends, cut vertically in half and use spoon or melon baller to remove tough center and seeds.  Using a box grater, coarsely grate the turnips, onion, radish and pear into a large bowl.

4.  Lightly toss the grated salad and dressing. Let marinate for at least an hour at room temperature.
Toss again before serving.

5.  Prepare a bed of shredded tatsoi and/or bok choy either on a large platter or in individual bowls.  Top with grated salad and garnish with arugula and cilantro.  If you like, you can also top with  crumbled goat, feta or blue cheese and nuts such as walnuts, pecans or almonds.

Tatsoi is one of my favorite greens. You can use just the bok choy for this salad and save the tatsoi to make my tempeh recipe from last year.  The tatsoi would also be nice in a salad with clementines, bell pepper, red onion and almonds in a dijon vinaigrette, similar to the one shown in this photo from Shabnam Arora Afsah's Flavor n' Spice blog post:

Or, Martha Stewart has a nice recipe for poached sweet potatoes and tofu with tatsoi  photographed by one of my favorites, Romulo Yanes.