What's Cooking This Week--Leafy Greens

12/03/2012

4 Comments

 
Picture
Fresh choy sum. Yum
What's good about winter rain in California? Lots of green. As in lettuce, choy greens, mizuna, spinach and arugula. I have already consulted with the household carnivore, and as a bonus, we are meatless twice this week. Here's how we are going green this week.

Monday
Myles Last Resort Meatloaf, salad and cheese buns from the Cheese Board Collective on Shattuck Avenue, Berkeley. After the tofu-loaf fiasco, it's time for reliable, 'normal' meatloaf. The ironic thing is that the ingredients for the good loaf and the very bad loaf are quite similar. Leaf of the day: romaine lettuce for salad.

Tuesday
Portuguese Sausage Sticky Rice and Choy Sum with Shoyu-Mirin Sauce. Leaves of the day: baby spinach in the sticky rice and choy sum, in the choy sum.
Picture
Macadamia-Arugula Pasta (pic shows pine nuts)
Meatless Wednesday
Shabu-shabu. Leaf of the day: mizuna, a Japanese green.

Thursday
Cornmeal Fish. Leaf of the day: the rest of Tuesday's spinach sauteed with a bit of garlic.

Meatless Friday
Macadamia-Arugula Pasta. Well-worth the trip to Trader Joe's for the lemon pepper pappardelle. Leaf of the day: arugula! Swap in pine nuts if you're out of macs.

Stay dry this week. Eat Well. Be Well.
 


Comments

Susan T.
12/04/2012 09:47

And after stuffing myself with the Thanksgiving leftovers, appetizers and snacks, I am so ready for vegetables now. Gotta try that Arugula Pasta.

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Laurie link
12/04/2012 09:52

Yes, I definitely know that feeling! With all the rain, it's been tough to get out and exercise too. Have a good week :)

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Susan T.
12/07/2012 12:33

Cooked your Shabu Shabu Tuesday night and it really hit the spot on these cold nights. The only thing was the yam noodles are really, really long and it took forever to scoop them out of the pot, lol.
When I asked the lady at the Asian store, what Hon-Tsuyu was, she was surprised that I needed that for the Shabu, but I'm glad I didn't listen to her because it really flavored the sauce perfectly. Thanks so much for the recipe. :)

Reply
Laurie link
12/08/2012 13:48

Glad you enjoyed it :)

Hon-Tsuyu is my go-to "shiru-starter" I've tried with dried kombu and bonito flakes, etc, but happily default to Hon-Tsuyu.

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