June 26, 2011
This week brought a variety of greens from the garden. Basil, cilantro, red swiss chard, lettuce, tatsoi, arugula and a few radishes and strawberries for color. So what do I do with all of these? I started with what I had in the fridge. Some tofu, carrots, and a pepper. There were some soba noodles and a little leftover coconut milk from a recipe I made last week. Thai curry! I seasoned the tofu with some red curry powder, sauteed the carrot, pepper, zucchini and scallions in a pan.
I then added some red curry, a little soy sauce and fish sauce, then stirred in the coconut milk. Tofu was seared, then added to the pan while I boiled the soba noodles. Just before tossing together, I added the tatsoi, cilantro and a squish of lime juice (yes that is a technical term).
With the swiss chard, I will be making creamy poblano, chard and potato tacos – (http://www.rickbayless.com/recipe/view?recipeID=228) with maybe a spiced shrimp skewer on the grill. Looking forward to this one. As for the radishes and strawberries – well, those will be enjoyed “au natural” as we are watching our waistlines and my hubby keeps saying “NO” to me making a strawberry rhubarb pie…….he’s right of course, but still.
Until next week – good eating and enjoy the local bounty! Happy Summer to all.