RECIPE OF THE WEEK

Sauteed Tatsoi- a delicious mild Asian green

Ingredients:

2 bunches Tatsoi–cleaned, roughly chopped

3 cloves garlic–minced

1 1/2 tablespoons rice wine vinegar

1/2 tablespoon Tamari (or soy sauce)

1 tablespoon orange juice

2 tablespoons white wine

1 tablespoon brown sugar

1 teaspoon sriracha

1/4 – 1/2 teaspoon sesame oil

2-3 tablespoons olive oil

black pepper

sesame seeds

 

Method:

*Heat olive oil in large skillet over medium/medium-high heat. Add garlic. Saute until just soft (do not let the garlic turn brown). Add chopped tatsoi and sauté ~3-5 minutes turning frequently. Whisk all remaining ingredients in a small bowl; add to sautéing tatsoi. Cook 2-3 minutes until tatsoi is tender.

 

 

KALE CHIPS –

Ingredients:
1 bunch kale
1 tbs olive oil
1 tsp seasoned salt
Directions:
1) Preheat oven to 350 degrees
2) Line a cookies sheet with parchment paper
3) Remove leaves from thick stems ; wash and dry thoroughly (use a salad spinner to dry)
4) Drizzle leaves with olive oil and sprinkle with seasoning salt
5) Bake until the edges are brown but not burnt,  10- 15 minutes  (watch carefully)
ENJOY !