Raspberry Lemon Balm Vinaigrette

  • 1/2 pint Raspberries
  • 1 cup Vinegar of choice (red wine recommended)
  • 2 tbsp Dijon mustard
  • 2 tbsp Lemon Balm (minced)
  • 2 cup Oil of choice (olive recommended)
  • Salt & pepper to taste

In a food processor, combine raspberries, vinegar, mustard and lemon balm. While blending, add oil until desired consistency. Add salt and pepper as desired.

Serve over CSA salad mix

 

Ginger Tatsoi Stirfry

  • 1 bunch Tatsoi (separated into leaves & chopped into 1-inch pieces)
  • 1/2 pound peas (snap or snow recommended)
  • 1 bunch Broccoli (chopped)
  • 1 bunch Green onions (diced)
  • 2 clove Garlic (minced)
  • 2 tsp Fresh ginger (grated)
  • 1 tbsp Oil of choice (olive recommended)
  • 1 cup Rice of choice (cooked)
  • 2 Eggs (beaten)
  • Soy sauce to taste
  • Salt & pepper to taste

Heat oil in a large skillet over high heat. Once hot, add garlic, ginger and green onion. Sauté for a minute. Add the chopped tatsoi stems and peas, continue to stir-fry for another few minutes until the stems turn bright green.

Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper.

Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it’s mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you’d like.

Serve immediately